alexa Quality Evaluation of Coffee-Like Beverage from Date Seeds (Phoenix dactylifera, L.)
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

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

Sami Ghnimi*, Raisa Almansoori, Baboucarr Jobe, Hassan MH and Afaf KE

Department of Food Science, College of Food and Agriculture, United Arab Emirates University

*Corresponding Author:
Sami Ghnimi
Department of Food Science, College of Food and Agriculture
United Arab Emirates University, P.O. Box 15551, Al-Ain, UAE
Tel: 971-03-713-6559
Fax: 971-03-767- 5336

Received date: October 13, 2015; Accepted date: November 05, 2015; Published date: November 12, 2015

Citation: Ghnimi S, Almansoori R, Jobe B, Hassan MH, Afaf KE (2015) Quality Evaluation of Coffee-Like Beverage from Date Seeds (Phoenix dactylifera, L.). J Food Process Technol 6:525. doi:10.4172/2157-7110.1000525

Copyright: © 2015 Ghnimi S, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


Quality characteristics of coffee-like beverage from roasted date seeds (Phoenix dactylifera, L.) were determined and compared with those of traditional Arabic coffee (Phoenix dactylifera, L.). 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.


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