Fonksiyonel bir gıda bileşeni olarak hurma çekirdeği

Öz

Hurma bazı ülkelerde temel besin maddesi olarak kabul edilen bir meyvedir. Besin değeri yüksek olan hurma meyvesi taze veya kurutularak tüketilebilmektedir. Bunun yanı sıra çeşitli ürünlere işlendiği bilinmektedir. Hurmanın işlenmesi sırasında çekirdekleri atık olarak açığa çıkmaktadır. Atık olarak açığa çıkan bu çekirdekler sığır, koyun, deve gibi hayvanların beslenmesinde ve kümes hayvancılığı ve balıkçılık sektörlerinde kullanılmaktadır. Hurma çekirdekleri zengin bir besin bileşimine sahiptir. Bileşiminde proteinler, yağlar, fenolik bileşikler, diyet lif ve kül önemli bir yer tutmaktadır. İyi bir protein ve yağ kaynağı olduğu bilinen hurma çekirdeği, esansiyel aminoasitlerin çoğunu içermekte ve oleik asit, linoleik asit ve linolenik asit gibi doymamış yağ asitlerini bileşiminde bulundurmaktadır. Kül miktarı yüksek olup, çeşitli mineraller hatırı sayılır düzeyde hurma çekirdeğinde yer almaktadır. Bunun yanı sıra yapılan çalışmalar hurma çekirdeklerinin fitokimyasal bileşikler açısından önemli bir kaynak olabileceğini göstermiştir. Hurma çekirdekleri bileşiminde yer alan fenolik bileşikler sayesinde yüksek antioksidan aktivite göstermektedir. Ayrıca diyet lif içeriği ile dikkat çekmektedir. Sahip olduğu bütün bu özellikler, hurma çekirdeğinin gıdaların besinsel, duyusal ve fonksiyonel özelliklerinin geliştirilmesine yönelik yapılan çalışmaların öznesi haline gelmesini sağlamıştır. Bu amaçla hurma çekirdeği veya bileşenlerinin fırıncılık ürünleri, kıyma, kahveye alternatif içecek, reçel, çikolata, ketçap ve mayonez gibi ürünlerde kullanıldığı görülmektedir. Bu derlemede hurma çekirdeklerinin besinsel özelliklerine yer verilmiş ve fonksiyonel bir gıda bileşeni olarak kullanımına yönelik yapılan çalışmalar derlenmiştir.

Anahtar Kelimeler

• Hurma çekirdeği
• fonksiyonel gıda
• diyet lif
• fenolik bileşik

Date seed as a functional food ingredient

Öz

Dates are considered a main food in some countries. Dates, which have high nutritional value, can be consumed fresh or dried. In addition, it is known to be processed into various products. During the processing of dates, their seeds are released as waste. These seeds released as waste are used in the feeding of animals such as cattle, sheep, camels and in the poultry and fishing sectors. Date seeds have a rich nutritional composition. Proteins, fats, phenolic compounds, dietary fiber and ash have an important place in their composition. Date seeds, known to be a good source of protein and fat, contain most of the essential amino acids and unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid. The amount of ash is high and various minerals are found in considerable amounts in date seeds. In addition, studies have shown that date seeds can be an important source of phytochemical compounds. Date seeds show high antioxidant activity due to the phenolic compounds in their composition. They also attract attention with their dietary fiber content. In this way, studies have been conducted on its use in improving the nutritional, sensory and functional properties of foods. For this purpose, it is seen that date seeds or their components are used in products such as bakery products, minced meat, alternative coffee drinks, jam, chocolate, ketchup and mayonnaise. In this review, the nutritional properties of date seeds are included and studies on their use as a functional food ingredient are compiled.

Anahtar Kelimeler

• Date seed
• functional food
• dietary fiber
• phenolic compound

Kaynakça

1. Abdul Afiq, M .J., Abdul Rahman, R., Che Man, Y. B., Al-Kahtani, H. A. and Mansor, T. S. T. (2013). Date seed and date seed oil. International Food Research Journal, 20(5), 2035-2043.
2. Ahmed, A., Arshad, M. U. and Saeed, F. (2016). Nutritional probing and HPLC profiling of roasted date pit powder. Pakistan Journal of Nutrition, 15(3), 229-237. doi:10.3923/pjn.2016.229.237
3. Aktürk Z., Işık, M. (2012). Besin değeri ve sağlık açısından hurma (Phoenix dactylifera). Konuralp Tıp Dergisi, 4(3), 62-68.
4. Al-Dalali, S., Zheng, F., Aleid, S., Abu-Ghoush, M., Samhouri, M., Al- Farga, A. (2018). Effect of dietary fibers from mango peels and date seeds on physicochemical properties and bread quality of Arabic bread. International Journal of Modern Research in Engineering & Management, 1(2), 10-24.
5. Al-Farsi, M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M. and Al-Rawahy, F. (2007). Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104, 943-947.
6. Al-Farsi, M., Lee, C.Y. (2011). Usage of date (Phoenix dactylifera L.) seeds in human health and animal feed. in Nuts and Seeds in Health and Disease Prevention, Preedy, V. R., Watson, R. R., Patel, V. B. eds, Academic Press, 447-452, USA.
7. Almana, H. A. and Mahmoud R.M. (1994). Palm date seeds as an alternative source of dietary fiber in Saudi bread. Ecology of Food and Nutrition, 32, 261-270.
8. Alqahtani, N. K. (2020a). Effects of replacing pectin with date pits powder in strawberry jam formulation. Scientific Journal of King Faisal University (Basic and Applied Sciences), 21(1), 135-147.

9. Alqahtani, N. K. (2020b). Physico-Chemical and Sensorial Properties of Ketchup Enriched with Khalas Date Pits Powder. Scientific Journal of King Faisal University (Basic and Applied Sciences). doi: 10.37575/b/agr/2030
10. Al-Shahib, W. and Marshall, R. J. (2003). The fruit of the date palm: its possible use as the best food for the future? International Journal of Food Sciences and Nutrition, 54(4), 247-259. doi: 10.1080/09637480120091982
11. Al-Thubiani, A. S. and Khan, M. S. A. (2017). The prebiotic properties of date palm (Phoenix dactylifera L.) seeds in stimulating probiotic Lactobacillus. Journal of Pure and Applied Microbiology, 11(4), 1675- 1686.
12. Al-Yahyai, R. and Manickavasagan, A. (2012). An overview of date palm production, in Dates: Production, Processing, Food, and Medicinal Values, Manickavasagan, A., Mohamed Essa, M., Sukumar, E., eds, CRC Press, 3-12, USA.
13. Amany, M., Shaker, M.A., Abeer, A. (2012). Antioxidant activities of date pits in a model meat system. International Food Research Journal, 19(1), 223-227.
14. Ambigaipalan, P., Shahidi, F. (2015). Date seed flour and hydrolysates affect physicochemical properties of muffin. Food Bioscience, 12, 54-60.
15. Ardekani, M. R. S., Khanavi, M., Hajimahmoodi, M., Jahangiri, M. and Hadjiakhoondi, A. (2010). Comparison of antioxidant activity and total phenol contents of some date seed varieties from İran. Iranian Journal of Pharmaceutical Research, 9(2), 141-146.
16. Arshad, F. K., Jelani, S., Haroon, R. and Masood, H. B. (2015). A relative in vitro evaluation of antioxidant potential profile of extracts from pits of Phoenix dactylifera L. (Ajwa and Zahedi dates). International Journal of Advanced Information Science and Technology, 35(35), 28-37.
17. Atasoy, G. (2019). Hurma çekirdeği kahvesinin üretimi ve bazı bioaktif özellikleri üzerine farklı ısıl işlemlerinin etkisinin belirlenmesi. Yüksek lisans tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
18. Basuny, A. and Al-Marzooq, M. (2011). Production of mayonnaise from date pit oil. Food and Nutrition Sciences, 2(9), 938-943. doi: 10.4236/ fns.2011.29128.
19. Besbes, S., Blecker, C., Deroanne, C., Drira, N. E. and Attia, H. (2004). Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chemistry, 84, 577-584.
20. Bouaziz, M. A., Amara, W. B., Attia, H., Blecker, C. and Besbes, S. (2010). Effect of the addition of defatted date seeds on wheat dough performance and bread quality. Journal of Texture Studies 41, 511-531. doi: 10.1111/j.1745-4603.2010.00239.x
21. Boukouada M., Yousfi M. (2009). Phytochemical study of date seeds lipids of three fruits (Phoenix dactylifera L) produced in Ouargla region. Annales des Sciences et Technologie (AST), 1, 66-74.
22. Chaira, N., Ferchichi, A., Mrabet, A. and Sghairoun, M. (2007).Chemical composition of the flesh and the pit of date palm fruit and radical scavenging activity of their extracts. Pakistan Journal of Biological Sciences, 10(13), 2202-7. doi: 10.3923/pjbs.2007.2202.2207
23. El-Shurafa, M. Y., Ahmed, H. S., Abou-Naji, S. E. (1982). Organic and inorganic constituents of date palm pit (seed). Date Palm J, 1(2), 275-284.
24. Golshan, T., A., Solaimani, D. N. and Yasini, S. A. A. (2017). Physicochemical properties and applications of date seed and its oil. International Food Research Journal, 24(4), 1399-1406.
25. Gökşen, G., Durkan, Ö., Sayar, S. and Ekiz, H. İ. (2018). Potential of date seeds as a functional food components. Journal of Food Measurement and Characterization, 12, 1904-1909. doi: 10.1007/s11694-018-9804-6
26. Guizani, N., Suresh, S. and Rahman, M. S. (2014). Polyphenol contents and thermal characteristics of freeze-dried date-pits powder. Proceedings International Conference of Agricultural Engineering, Zurich, 06- 10.07.2014.
27. Guo, C., Yang, J., Wei, J., Li, Y., Xu, J. and Jiang, Y. (2003). Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, 23, 1719-1726.
28. Habib, H. M. and Ibrahim, W. H. (2011). Effect of date seeds on oxidative damage and antioxidant status in vivo. Journal of the Science of Food and Agriculture, 91, 1674-1679. doi: 10.1002/jsfa.4368
29. Habib, H. M. and Ibrahim,W. H. (2009). Nutritional quality evaluation of eighteen date pit varieties. International Journal of Food Sciences and Nutrition, 60(S1), 99-111. doi:10.1080/09637480802314639
30. Habib, H.M., Kamal, H., Ibrahim, W.H., Al Dhaheri, A.S. (2013). Carotenoids, fat soluble vitamins and fatty acid profiles of 18 varieties of date seed oil. Industrial Crops and Products, 42, 567-572.
31. Hamada, J. S., Hashim, I. B., Sharif, F. A. (2002). Preliminary analysis and potential uses of date pits in foods. Food Chemistry, 76, 135-137.
32. Hamzaçebi, Ö. (2017). Farklı lif kaynakları kullanılan keklerde fizikokimyasal özelliklerin belirlenmesi ve olası sinerjik etki varlığının araştırılması. Yüksek lisans tezi, İstanbul Aydın Üniversitesi, Fen Bilimleri Enstitüsü, İstanbul.
33. Hussein, A. M. S. and Ali, H. S. (2017). Chemical and technological properties of improved snacks from oat and date seeds composite flour. American Journal of Food Technology, 12(3), 201-208. doi: 10.3923/ ajft.2017.201.208
34. Khalid, S., Khalid, N., Khan, R. S., Ahmed, H., Ahmad, A. (2017). A review on chemistry and pharmacology of Ajwa date fruit and pit. Trends in Food Science & Technology, 63, 60-69.
35. Peighambardoust, S. H., Niyaei, S., Azadmard-Damirchi, S. and Rasouli Pirouzyan, H. (2017). Effect of incorporating date pit and sesame seed powder mixture on the quality parameters of functional milk chocolate. Iranian Journal of Nutrition Sciences & Food Technology, 11(4), 117-128.
36. Platat, C., Habib, H. M., Al Maqbali, F. D., Jaber, N. N., Ibrahim, W. H. (2014). Identification of date seeds varieties patterns to optimize nutritional benefits of date seeds. Journal of Nutrition & Food Science, S8, 008. doi:10.4172/2155-9600.S8-008
37. Platat, C., Habib, H. M., Hashim, I. B., Kamal, H., AlMaqbali, F., Souka, U., and Ibrahim, W. H. (2015). Production of functional pita bread using date seed powder. Journal of Food Science and Technology, 52(10), 6375- 6384. doi: 10.1007/s13197-015-1728-0
38. Saafi, E. B., Trigui, M., Thabet, R., Hammami, M. and Achour, L. (2008). Common date palm in Tunisia: chemical composition of pulp and pits. International Journal of Food Science and Technology, 43, 2033-2037.
39. Sayas-Barberá, E., Martín-Sánchez, A. M., Cherif, S., Ben-Abda, J. and Pérez-Álvarez, J. Á. (2020). Effect of Date (Phoenix dactylifera L.) pits on the shelf life of beef burgers. Foods, 9, 102. doi:10.3390/foods9010102
40. Shokrollahi, F. and Taghizadeh, M. (2016). Date seed as a new source of dietary fiber: physicochemical and baking properties. International Food Research Journal, 23(6), 2419-2425. URL 1- https://www.fao.org/faostat/ en/#rankings/countries_by_commodity, (Erişim tarihi: 08.11.2024).
41. Venkatachalam, C. D. and Sengottian, M. (2016). Study on roasted date seed non caffeinated coffee powder as a promising alternative. Asian Journal of Research in Social Sciences and Humanities 6(6), 1387. doi:10.5958/2249-7315.2016.00292.6
42. Wahini, M. (2016). Exploration of making date seed’s flour and its nutritional contents analysis. IOP Conf. Series: Materials Science and Engineering, 128, 012031. doi:10.1088/1757-899X/128/1/012031
43. Zarie, A. A., Hassan, A. B., Alshammari, G. M., Yahya, M. A. and Osman, M. A. (2023). Date industry by-product: date seeds (Phoenix dactylifera L.) as potential natural sources of bioactive and antioxidant compounds. Applied Sciences, 13(21), 11922. doi: 10.3390/app132111922