Use of Date Pits as a Novel Additive for the Meat Industry

M.A. De la Rosa-Alcaraz; G.R. Torrescano-Urrutia; J.Á. Pérez- Álvarez; J. Fernández-López; A. Sánchez-Escalante

Use of Date Pits as a Novel Additive for the Meat Industry

In: 63rd International Congress of Meat Science and Technology

Authors:

M.A. De la Rosa-Alcaraz

M.A. De la Rosa-Alcaraz ¹Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal. Carretera a Ejido La Victoria Km. 0.6. Hermosillo, Sonora, 83000, México

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G.R. Torrescano-Urrutia

G.R. Torrescano-Urrutia ¹Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal. Carretera a Ejido La Victoria Km. 0.6. Hermosillo, Sonora, 83000, México

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J.Á. Pérez- Álvarez

J.Á. Pérez- Álvarez ²Universidad Miguel Hernández, Escuela Politécnica Superior de Orihuela, Departamento de Tecnología Agroalimentaria, Ctra. A Beniel Km 3,2 (03312) Orihuela, Alicante, Spain; armida-sanchez@ciad.mx

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J. Fernández-López

J. Fernández-López ²Universidad Miguel Hernández, Escuela Politécnica Superior de Orihuela, Departamento de Tecnología Agroalimentaria, Ctra. A Beniel Km 3,2 (03312) Orihuela, Alicante, Spain; armida-sanchez@ciad.mx

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A. Sánchez-Escalante

A. Sánchez-Escalante ¹Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal. Carretera a Ejido La Victoria Km. 0.6. Hermosillo, Sonora, 83000, México

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Type:: Chapter

Pages:: 544–545

DOI:: https://doi.org/10.3920/9789086868605_242

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This study aimed to evaluate the safety of using date pits, an antioxidant-rich agroindustrial by-product, in the meat industry. The chemical composition of date pits was determined, and extracts were obtained from raw material using different solvents (water, acetone-water, methanol-water, and ethanol-water) and extraction methods (maceration and ultrasound assisted extraction [UAE]). Antioxidant activity (ABTS and reducing power) and phytochemical content (total phenols, TPC; flavonoids, TFlvC) were determined for lyophilised extracts. The results for chemical composition, considering moisture (7.66±0.05), protein (5.28±0.15), fat (6.56±0.08), ash (1.14±0.01) and carbohydrates (79.36±0.07), were similar to other studies. Solvent and extraction method affected (P<0.05) TPC (165.12-193.79 mg of GAE/g), TFlvC (64.64-247.9 mg of RE/100 g), ABTS (35.87-94.68%) and RP (0.48-0.93, Abs: 700 nm). The results suggest that date pit extract from raw material has a high antioxidant content and could potentially be used in meat products to improve the health of consumers.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Use of Date Pits as a Novel Additive for the Meat Industry

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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