Extraction and Characterisation of Protein Fraction from Date Palm Fruit Seeds
Date palm (Phoenix dactylifera L.) seeds are waste streams which are considered a major problem to the food industry. They contain potentially useful protein (10-15% of the whole date-s weight). Global production, industrialisation and utilisation of dates are increasing steadily. The worldwide production of date palm fruit has increased from 1.8 million tons in 1961 to 6.9 million tons in 2005, thus from the global production of dates are almost 800.000 tonnes of date palm seeds are not currently used [1]. The current study was carried out to convert the date palm seeds into useful protein powder. Compositional analysis showed that the seeds were rich in protein and fat 5.64 and 8.14% respectively. We used several laboratory scale methods to extract proteins from seed to produce a high protein powder. These methods included simple acid or alkali extraction, with or without ultrafiltration and phenol trichloroacetic acid with acetone precipitation (Ph/TCA method). The highest protein content powder (68%) was obtained by Ph/TCA method with yield of material (44%) whereas; the use of just alkali extraction gave the lowest protein content of 8%, and a yield of 32%.
[1] FAO stat data base, 2007, www.FAO.org.
[2] Hamada, J.S., Hashim, I.B., and Sharif, F.A. Preliminary analysis and
potential uses of date pits in foods. Food chemistry, 76, pp.135-137,
2002.
[3] Official methods of analysis, 15edition: Association of Official
Analytical Chemists, AOAC, Washington, D.C, USA, 1995.
[4] Onsaard, E.; Pomsamud, P. and Audtum, P. Functional properties of
sesame protein concentrates from sesame mel As.J.Ag-Ind. 3(04),
pp.420-431, 2010.
[5] Wang, H.; Johnson, L. A. and Wang, T. Preparation of soy protein
concentration and isolate from extruded-expel led soybean meals.
Journal of the American oil chemists society, 81, pp.713-717, 2004.
[6] L-hocine, B. Composition and functional properties of soy protein
isolates prepared using alternative defatting and extraction procedures.
Journal of food science, 71, pp.137-145, 2006.
[7] Bouaziz, M., Besbes, S., Blecker, C., Wathelet, B., Deroanne, C., and
Hamadi, A. Protein and amino acid profiles of Tunisian Deglet Nour
and Allig date palm fruit seeds. Fruits, 63, pp.37-43, 2008.
[8] Wang, W.; Scali, M.; Vignani, R., Spadaford, A.Protein extraction for
two-dimensional electrophoresis from olive leaf, a plant tissue
containing high leavls of interfering compounds. Electrophoresis 24, pp.
2369 - 2375, 2003.
[9] Vidal, S. G.; Tena, M.; Liorca, L. V. L. and Salinas, J. Protein extraction
from Phoenix dactylifera L. Leaves, a recalcitrant material for twodimensional
electrophoresis. Electrophoresis, 29, pp.448-456, 2008.
[10] Al-Hooti, S.; Sidhu, J.S. and Qabazard, H. Physicochemical
characteristics of five date fruit cultivars grown in the United Arab
Emirates. Plant Foods for Human Nutrition, 50, pp.101-113, 1997.
[11] Al-Showiman, S.S., & Baosman, A.A. Protein and amino acid contents
of some Saudi Arabian date palm seeds (Phenix dactylifera L.) Arab
Gulf J. Scient. Res., 10(2), 1-9, 1992.
[12] Al-Hooti, S.; Sidhu, J. S. and Qabazard, H.Chemical composition of
seeds of date fruit cultivars of United Arab Emirates. J. Food Sci.
Technol., 35(1), pp.44-46,1998.
[13] Al-Shurfa, M. Y.; Ahmed, H. S. and Abou-Naji, S. E.Organic and
inorganic constituents of date palm pit(seed). Date palm J.,1(2), pp.275-
284,1982.
[14] Elleuch, M.; Besbes, S.; Roiseux, O.; Blecker, C.; Deroanne, C.; Drira,
N. and Attia, H. Date flesh: chemical composition and characteristics
of the dietary fibre. Food chemistry, 111, pp.676-682, 2008.
[15] Ahmed, I. A.; Ahmed, A. W. Chemical composition of date varieties as
influenced by the stage of ripening. Food chemistry, 54, pp.305-309,
1995.
[16] Besbes, S., Blecker, C., and Deroanne, C. Date seeds: chemical
composition and characteristic profiles of lipid fraction. Food
Chemistry, 84, pp.577-584, 2004.
[17] Rahman, M.S., Kasapis, S., Al-Kharusi, N.S.Z., Al-Marhubi, I.M., and
Khan, A.J.Composition characterisation and thermal transition of date
pits powders. Journal of Food Engineering, 80, pp.1-10, 2007.
[18] Besbes, S.; Drira, L.; Blecker, C.; Deroanne, C. and Attia, H. Adding
value to hard date (Phoenix dactylifera L.): compositional, functional
and sensory characteristics of date jam. Food chemistry, 112, pp. 406-
411, 2009.
[19] Hulm, A.C. the biochemistry of fruit and their products. Academic
press,London&New York, Vol. 2, 1971.
[1] FAO stat data base, 2007, www.FAO.org.
[2] Hamada, J.S., Hashim, I.B., and Sharif, F.A. Preliminary analysis and
potential uses of date pits in foods. Food chemistry, 76, pp.135-137,
2002.
[3] Official methods of analysis, 15edition: Association of Official
Analytical Chemists, AOAC, Washington, D.C, USA, 1995.
[4] Onsaard, E.; Pomsamud, P. and Audtum, P. Functional properties of
sesame protein concentrates from sesame mel As.J.Ag-Ind. 3(04),
pp.420-431, 2010.
[5] Wang, H.; Johnson, L. A. and Wang, T. Preparation of soy protein
concentration and isolate from extruded-expel led soybean meals.
Journal of the American oil chemists society, 81, pp.713-717, 2004.
[6] L-hocine, B. Composition and functional properties of soy protein
isolates prepared using alternative defatting and extraction procedures.
Journal of food science, 71, pp.137-145, 2006.
[7] Bouaziz, M., Besbes, S., Blecker, C., Wathelet, B., Deroanne, C., and
Hamadi, A. Protein and amino acid profiles of Tunisian Deglet Nour
and Allig date palm fruit seeds. Fruits, 63, pp.37-43, 2008.
[8] Wang, W.; Scali, M.; Vignani, R., Spadaford, A.Protein extraction for
two-dimensional electrophoresis from olive leaf, a plant tissue
containing high leavls of interfering compounds. Electrophoresis 24, pp.
2369 - 2375, 2003.
[9] Vidal, S. G.; Tena, M.; Liorca, L. V. L. and Salinas, J. Protein extraction
from Phoenix dactylifera L. Leaves, a recalcitrant material for twodimensional
electrophoresis. Electrophoresis, 29, pp.448-456, 2008.
[10] Al-Hooti, S.; Sidhu, J.S. and Qabazard, H. Physicochemical
characteristics of five date fruit cultivars grown in the United Arab
Emirates. Plant Foods for Human Nutrition, 50, pp.101-113, 1997.
[11] Al-Showiman, S.S., & Baosman, A.A. Protein and amino acid contents
of some Saudi Arabian date palm seeds (Phenix dactylifera L.) Arab
Gulf J. Scient. Res., 10(2), 1-9, 1992.
[12] Al-Hooti, S.; Sidhu, J. S. and Qabazard, H.Chemical composition of
seeds of date fruit cultivars of United Arab Emirates. J. Food Sci.
Technol., 35(1), pp.44-46,1998.
[13] Al-Shurfa, M. Y.; Ahmed, H. S. and Abou-Naji, S. E.Organic and
inorganic constituents of date palm pit(seed). Date palm J.,1(2), pp.275-
284,1982.
[14] Elleuch, M.; Besbes, S.; Roiseux, O.; Blecker, C.; Deroanne, C.; Drira,
N. and Attia, H. Date flesh: chemical composition and characteristics
of the dietary fibre. Food chemistry, 111, pp.676-682, 2008.
[15] Ahmed, I. A.; Ahmed, A. W. Chemical composition of date varieties as
influenced by the stage of ripening. Food chemistry, 54, pp.305-309,
1995.
[16] Besbes, S., Blecker, C., and Deroanne, C. Date seeds: chemical
composition and characteristic profiles of lipid fraction. Food
Chemistry, 84, pp.577-584, 2004.
[17] Rahman, M.S., Kasapis, S., Al-Kharusi, N.S.Z., Al-Marhubi, I.M., and
Khan, A.J.Composition characterisation and thermal transition of date
pits powders. Journal of Food Engineering, 80, pp.1-10, 2007.
[18] Besbes, S.; Drira, L.; Blecker, C.; Deroanne, C. and Attia, H. Adding
value to hard date (Phoenix dactylifera L.): compositional, functional
and sensory characteristics of date jam. Food chemistry, 112, pp. 406-
411, 2009.
[19] Hulm, A.C. the biochemistry of fruit and their products. Academic
press,London&New York, Vol. 2, 1971.
@article{"International Journal of Biological, Life and Agricultural Sciences:52538", author = "Ibrahim A. Akasha and Lydia Campbell and Stephen R. Euston", title = "Extraction and Characterisation of Protein Fraction from Date Palm Fruit Seeds", abstract = "Date palm (Phoenix dactylifera L.) seeds are waste streams which are considered a major problem to the food industry. They contain potentially useful protein (10-15% of the whole date-s weight). Global production, industrialisation and utilisation of dates are increasing steadily. The worldwide production of date palm fruit has increased from 1.8 million tons in 1961 to 6.9 million tons in 2005, thus from the global production of dates are almost 800.000 tonnes of date palm seeds are not currently used [1]. The current study was carried out to convert the date palm seeds into useful protein powder. Compositional analysis showed that the seeds were rich in protein and fat 5.64 and 8.14% respectively. We used several laboratory scale methods to extract proteins from seed to produce a high protein powder. These methods included simple acid or alkali extraction, with or without ultrafiltration and phenol trichloroacetic acid with acetone precipitation (Ph/TCA method). The highest protein content powder (68%) was obtained by Ph/TCA method with yield of material (44%) whereas; the use of just alkali extraction gave the lowest protein content of 8%, and a yield of 32%.
", keywords = "Date palm seed, Phoenix dactylifera L., extraction of
date palm seed protein", volume = "6", number = "10", pages = "869-3", }
