Journal of Food Processing & Technology

Abstract

Quality Evaluation of Coffee-Like Beverage from Date Seeds (Phoenix dactylifera, L.)

Sami Ghnimi, Raisa Almansoori, Baboucarr Jobe, Hassan MH and Kamal-Eldin A

Quality characteristics of coffee-like beverage from roasted date seeds (Phoenix dactylifera, L.) were determined and compared with those of traditional Arabic coffee. The date seed beverage was found to have lower amount of total phenolic compounds and to be a less powerful antioxidant than Arabic coffee. Phytochemical screening showed that date seed extracts contained steroids, tannins, and coumarins, while caffeine, terponoids, saponins, alkaloids, anthraquinones, and anthocyanins were not detected. The levels of trace elements in the date seed extracts were within the ranges reported for Arabic coffee with the exception of cadmium (0.16-0.42 compared to <0.1 in Arabic coffee). The sensory evaluation revealed that the date seed extracts were acceptable but were slightly lower in quality compared to Arabic coffee. The date seed extracts were lighter in color, less cloudy, less bitter, and have less coffee flavor compared to the reference Arabic coffee. Before roasted date seed extracts will be approved for human consumption, their possible estrogenic effects need to be evaluated.