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. 2025 May;90(5):e70242.
doi: 10.1111/1750-3841.70242.

Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars

Linghong Shi  1 , Kashif Ghafoor  1 , Claudia Gonzalez Viejo  2 , Sigfredo Augusto Fuentes Jara  2 , Farhad Ahmadi  1 , Hafiz A R Suleria  1
Affiliations

Impact of Roasting Temperature on Antioxidant Activities and Characterization of Polyphenols in Date Seed Beverages From Different Cultivars

Linghong Shi et al. J Food Sci. 2025 May.

Abstract

This experiment aimed to analyze the antioxidant capacity and composition of polyphenolic compounds from date seed beverage produced from eight date palm cultivars subjected to three roasting temperatures (180°C, 200°C, and 220°C) from light roasting to dark roasting. Total phenolic content in date seed beverages at light roasting ranged from 4.98 to 14.09 mg GAE/g, higher than that of the medium roasting (3.66-8.65 mg GAE/g) and dark roasting intensity (1.66-6.33 mg GAE/g). Date seed beverages produced from lightly roasted seeds had higher antioxidant capacity than those roasted at medium and dark levels. Using LC-ESI-QTOF-MS/MS, a total of 69 polyphenolic compounds were detected, classified into three groups: 17 phenolic acids, 40 flavonoids, and 12 other phenolic compounds. Our findings demonstrated a decrease in phenolic content as date seed roasting intensity increased from light to dark roasting, accompanied by variations in both phenolic composition and antioxidant capacity across cultivars.

Keywords: coffee alternative; date palm seed; functional foods; phenolic profiling; phytochemicals.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Sample abbreviations of date seed coffee‐like beverage at different roasting levels.
FIGURE 2
FIGURE 2
Principal component analysis of phenolic content (TPC, TFC, and TCT) and antioxidant activities (FICA, •OH‐RSA, RPA, DPPH, ABTS, FRAP and TAC) from date seed beverages made from eight date fruit cultivars at three roasting levels.
FIGURE 3
FIGURE 3
Venn diagram of phenolic compounds in date seed beverages at different roasting levels: (A) shows the comparison of total phenolic compounds at different roasting levels; (B) shows the comparison of total phenolic acids in different roasting levels; (C) shows the comparison of flavonoids in different roasting levels; and (D) shows the comparison of other phenolic compounds in different roasting levels.
See this image and copyright information in PMC

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