Abstract
► Characterization of
Phoenix canariensis seed oil at different stages of seed ripening. ► Fatty acid, sterol and tocol contents show continuous changes during ripening. ► At the first stage of seed maturity, the oil has a healthy and nutritional value. ►
P. canariensis seed oil may have important applications in food and no food industries.
The aim of this investigation is to compare the physicochemical properties and chemical composition of
Phoenix canariensis seed oil at different stages of seed date ripening. It was demonstrated that the saponification number of the oil increases during the maturation from 179.24 to 191.28
(mg KOH/g of oil), whereas the seed oil yield, the iodine number, the p-anisidine value, the peroxide value, the acidity and the unsaponifiable matter decrease from 14.73% to 10.36%, from 89.37 to 76.66
(g/100
g of oil), from 5.51 to 3.67, from 17.66 to 3.62
(mequiv.
O
2/kg of oil), from 1.49% to 0.59% and from 2.72% to 1.77%, respectively. The tocol content increases as the maturity advanced. The percentages of sterols show continuous changes during ripening. The saturated fatty acid content increases throughout the ripening process. The oleic fatty acid content decreases during the seeds maturation, but increases at the end, whereas linoleic acid content initially shows an increase, and then a decrease. The total phosphorus content decreases during the period of ripening. The three samples of the seed oil show a high kinetic stability during the heating and cooling, as characterised by the differential scanning calorimetry (DSC). The DSC curves reveal an increase in the melting point from −7.73
°C to 3.71
°C but the melting enthalpy remains the same, 62.06
J/g, during the ripening of the dates.