Preliminary analysis and potential uses of date pits in foods

Date pits were examined for extractable high value-added components for including in functional foods. The objectives of this research were to conduct preliminary analysis of the pits from three leading varieties in UAE and to identify potential uses in foods. Date pits were odourless and had light to dark brown colour and a bland taste with slight bitterness. They contained 7.1–10.3% moisture, 5.0–6.3% protein; 9.9–13.5% fat; 46–51% acid detergent fibre; 65–69% neutral detergent fibre; and 1.0–1.8% ash. More than half of the pit protein could not be extracted consecutively with NaCl, ethanol and acetic acid. Pits had a substantial amount of oil that needed to be characterized for constituent components, biological activities and stability. Pits contained large quantities of fibre and, possibly, resistant starch that may have potential health benefits. Further research is needed to characterize isolated components and search for bioactive constituents with antimicrobial, antioxidant and other health-promoting activities.