Studies were conducted on properties of oil extracted from seeds of three date palm( phoenixdactylifera) cultivars, Khadrawi, Dayri and saamaran, grown in Khuzestan. Date seeds consistuent approximately 10% of the fruit. Amounts of seeds can be made available after the progress in date industrialization. Seeds contained 8.5-10.8% fat. The following values were obtained for samples:
iodine value 44.1-48.2, saponification number 214-226, peroxide value 17-22, acid value 0.98-1.28, refractive index 1.450-1.459, specific gravity 0.91656-0.91793, viscosity 18.1-20.8 mPa.s. Gas-Liquid Chromatography revealed that major unsaturated fatty acid was oleic acid (38.76-41.15%), while the main saturated fatty acid was lauric acid (22.49-25.44). Capric , myristic , palmitic , stearic and linoleic acid were also found 0.19-1.8%, 12.47-18.73%, 9.91-11.5%, 1.92-2.36%, 6.18-7.25%, respectively. Linolenic, arachidic and behenic acid were also found only in Dayri and saamaran very low.Results showed that date seed oil could be used in cosmetic, pharmaceutical and food products.
. (2008). Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan. Journal of food science and technology(Iran), 5(16), 69-74.
MLA
. "Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan", Journal of food science and technology(Iran), 5, 16, 2008, 69-74.
HARVARD
. (2008). 'Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan', Journal of food science and technology(Iran), 5(16), pp. 69-74.
CHICAGO
, "Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan," Journal of food science and technology(Iran), 5 16 (2008): 69-74,
VANCOUVER
. Oil Characteristics and Fatty Acid Aontent of Seeds fromThree Date Palm (Phoenix Dactylifera L.) Cultivars in Khuzestan. Journal of food science and technology(Iran). 2008;5(16):69-74 (In Persian).