Physico-chemical Characteristics and Oxidative Stability of Date-Pits Oil during Storage at Different Temperatures

Naima Al-Kharousi, Mohammed Al-Khusaibi, Ismail Al-Bulushi, Nejib Guizani, Mostafa Waly, Mohammad Shafiur Rahman*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


In this study, oxidative stability of date-pits (i. e. Khalas variety) was investigated during storage as a function of temperature. The stability of date-pits oil was determined by measuring acid value (AV), peroxide value (PV), p-anisidine value (PAV), tocopherol and oxidative stability index. Initial characteristics of oil were assessed by measuring its physico-chemical and melting characteristics, fatty acids composition and aflatoxin. Storage of date-pits caused highest reduction in linoleic acid (C18:2, ω6) followed by oleic acid (C18:1, ω9). AV, PV and PAV of the fresh oil were 1.41 mg KOH/g oil, 3.30 meq/kg oil and 0.60, respectively. These values increased linearly at slower rate in the case of 30°C storage, while sharp rise was observed after 40 days in cases of 100 and 150°C storage (p < 0.05). The results of this study indicate that date pits oil had a good oxidative and thermal stability and could thus be used to develop value-added food ingredients.

Original languageEnglish
Pages (from-to)385-393
Number of pages9
JournalInternational Journal of Food Engineering
Issue number4
Publication statusPublished - Jun 1 2016


  • date-pits oil
  • glass transition
  • melting
  • peroxide value
  • polyphenols

ASJC Scopus subject areas

  • Engineering (miscellaneous)
  • Food Science
  • Biotechnology


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