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<p>The valorization of agro-industrial by-products represents a key strategy for promoting a sustainable food industry. This study explores the potential of ultrasound-assisted enrichment to improve both the nutritional profile and the oxidative stability of extra virgin olive oil (EVOO) through the incorporation of <i>Phoenix dactylifera</i> L. seeds, a resource that remains largely underutilized. The impact of seed addition was evaluated in four monovarietal EVOOs (Chemlal, Tefehi, Aghenfes, and Aguenaou). The effects on fatty acid composition, carotenoids, chlorophylls, tocopherols, total phenolic compounds (TPC), antioxidant activity, and oxidative stability were examined. Under optimal conditions (10 min, 50% amplitude), TPC and carotenoid levels increased significantly. HPLC–DAD analysis revealed marked increases in oleuropein, oleacein, and oleocanthal, accompanied by decreases in tyrosol and hydroxytyrosol. Both α-tocopherol and γ-tocopherol contents rose substantially, with increases of up to 50.11%. Fatty acid analysis showed a slight rise in oleic acid content. Compared with the control, enriched oils exhibited higher oxidative stability and stronger DPPH radical scavenging activity. Principal component analysis (PCA) indicated that Tefehi and Chemlal oils achieved the highest quality indices, reflecting a cultivar effect. This study highlights ultrasound-assisted enrichment as a novel and sustainable valorization approach that transforms underutilized date seeds into a valuable resource for enhancing EVOO quality, with significant potential for industrial application in functional food production.</p>

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Utilization of date by-products for nutritional fortification of extra virgin olive oil via ultrasound-assisted technique

  • 期刊论文

  • 发表日期：

    2025年12月11日

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  • Soumaya Aissa,
  • Messaoud Laib,
  • Sofiane Dairi,
  • Elyes Kelai,
  • Hamza Harkat,
  • Didar Sevim,
  • Oya Köseoglu

摘要

The valorization of agro-industrial by-products represents a key strategy for promoting a sustainable food industry. This study explores the potential of ultrasound-assisted enrichment to improve both the nutritional profile and the oxidative stability of extra virgin olive oil (EVOO) through the incorporation of Phoenix dactylifera L. seeds, a resource that remains largely underutilized. The impact of seed addition was evaluated in four monovarietal EVOOs (Chemlal, Tefehi, Aghenfes, and Aguenaou). The effects on fatty acid composition, carotenoids, chlorophylls, tocopherols, total phenolic compounds (TPC), antioxidant activity, and oxidative stability were examined. Under optimal conditions (10 min, 50% amplitude), TPC and carotenoid levels increased significantly. HPLC–DAD analysis revealed marked increases in oleuropein, oleacein, and oleocanthal, accompanied by decreases in tyrosol and hydroxytyrosol. Both α-tocopherol and γ-tocopherol contents rose substantially, with increases of up to 50.11%. Fatty acid analysis showed a slight rise in oleic acid content. Compared with the control, enriched oils exhibited higher oxidative stability and stronger DPPH radical scavenging activity. Principal component analysis (PCA) indicated that Tefehi and Chemlal oils achieved the highest quality indices, reflecting a cultivar effect. This study highlights ultrasound-assisted enrichment as a novel and sustainable valorization approach that transforms underutilized date seeds into a valuable resource for enhancing EVOO quality, with significant potential for industrial application in functional food production.