Efficiency of a formulated condiment (duqqa) in mitigation of diabetes and its complications induced by streptozotocin-nicotinamide in rats

Introduction: Duqqa is a condiment, consisting of black pepper, cumin, sesame, coriander and high amount of salt. Reducing salt and adding other beneficial items to traditional duqqa can make it suitable dietary supplement for diabetes management. The current study aimed to assess the effect of a modified duqqa on diabetes and its complications in diabetic rats. Methods: The modified duqqa was formulated by mixing grounded fermented wheat, sesame, coriander, cumin, chicory leaves, cinnamon, turmeric and date seeds powder and studied in diabetic rats which were developed by streptozotocin-nicotinamide injection. Thirty-two rats were divided into four groups (n = 8) including non-diabetic, diabetic control and the other two groups fed on balanced diet supplemented with either 10 or 20% of duqqa prior the induction of diabetes (for one week) to the end of the experiment (8 weeks). Results: The dietary supplementation with 10 and 20% of the formulated duqqa prior the induction of diabetes did not delay the onset of diabetes in rats but produced reduction (32.56% and 50.47%, respectively) in the glucose levels of diabetic rats. Also, diabetic rats fed on the formulated duqqa showed insulin concentrations higher than that of diabetic control rats. Feeding diabetic rats on the formulated duqqa reversed the elevation of kidney lipid peroxidation and nitric oxide, limited the disturbance in the lipid profile as well as liver and kidney functions and elevated both serum and femur magnesium concentrations. Conclusion: The results indicated the hypoglycemic effect of the formulated duqqa and its efficiency in delaying diabetes complications.

Efficient Removal of Ni(II) from Aqueous Solution by Date Seeds Powder Biosorbent: Adsorption Kinetics, Isotherm and Thermodynamics

Adsorption investigations in batch approaches were performed to explore the biosorption of Ni(II) ions from aqueous solutions on date seeds powder. The effects of pH, particle size, initial concentration of Ni(II) ions, adsorbent mass, temperature, and contact on the adsorption efficacy were studied. The maximum removal obtained was 90% for an original Ni(II) ion solution concentration of 50 ppm was attained at pH 7 after 30 min and with 0.30 g of an added adsorbent. The four adsorption models, namely Freundlich, Langmuir, Dubinin–Radushkevich (D–R), and Temkin were examined to fit the experimental findings. The adsorption system obeys the Freundlich model. The system was found to follow the pseudo-second order kinetic model. Thermodynamic factors; entropy (ΔS°), enthalpy (ΔH°), and Gibbs free energy (ΔG°) changes were also assessed. Results proved that adsorption of Ni(II) ions is exothermic and spontaneous. Sticking probability value was found to be less than unity, concluding that the process is dominated by physical adsorption.

Gravimetric and differential thermal analysis and activation energy Studies of unsaturated polyester using date seeds powder and walnut shells

The effect of date seeds powder and walnut shells powder on the thermal properties of unsaturated polyester resin was studied after reinforcement with different weight ratios of date seeds and walnut shells powder (1%, 3%, 5%, 7%, 9%), The thermodynamic properties of polyester before and after reinforcement were studied, comparing values ​​of (Wt%)360 with IDT and CDT values, we found that these values ​​were consistent with CDT and IDT values ​​for all supported polyester composites. The highest percentage for polyester with walnut shells powder (UP + WSP), with Treatment temperatures (24,53°C) did not affect the values ​​of IDT and CDT, while some values ​​increased and some decreased by increasing the processing temperature, where the values ​(Wt%)360, IDT, CDT), ​​increase by increasing the weight ratios of the supported materials for poly ester while the others decreased by increasing the weight ratio. The activation energy was calculated using the Foz equation , E = RTi2 / Wi (dwi/ dTi). The activation energy values ​​of the treated polymer composites at 24°C were often found to be higher than that at 53°C. The activation energy of the date seeds powder -supported polyester was higher than the polyester supported by walnut shells powder and that reinforced by walnut shells and date seeds powder together.

Urine Metabolites and Antioxidant Effect after Oral Intake of Date (Phoenix dactylifera L.) Seeds-Based Products (Powder, Bread and Extract) by Human

A cross-over study was conducted in 16 healthy adult volunteers to describe the urinary excretion of polyphenols from date seeds and investigate the antioxidant effect after consumption of different doses of date seeds powder (DSP), bread (DSB) and extract (DSE). After 12 h of fasting, one of the six treatments (0.25 g and 0.5 g/kg bodyweight DSP, 360 g of 10% and 15% DSB, 30 mg and 60 mg/kg bodyweight DSE) was provided along with breakfast, with a two weeks wash-out period between 2 consecutive treatments. Blood was drawn at baseline, 1, 2, 8 and 24 h post intake. Urine was collected at baseline, 3, 8, and 24 h post intake. An abundant release of polyphenols was detected in urine within the 0–3 h post intake, reached a peak at 8 h, then decreased with polyphenols still being detected up to 24 h post intake. The antioxidant defence system, as measured by reduced glutathione (GSH), was strengthened as soon as 1 h and up to 8 h post intake. Markers of protein and lipid oxidative damages were reduced from 1 h and up to 8 and 24 h post intake, respectively. This supports an antioxidant effect of date seeds products in humans, most probably due to their polyphenols.

Effect of the Roasting Conditions on the Physicochemical, Quality and Sensory Attributes of Coffee-Like Powder and Brew from Defatted Palm Date Seeds

Developing a bioactive brew is a novel track for revalorization of palm date byproducts. The effect of roasting temperature (160, 180 and 200 °C ) and roasting time (10, 20 and 30 min) on the hardness of the roasted date seeds, moisture content of the defatted roasted date seed powder (DRDSP), bulk density of the DRDSP, color parameters of DRDSP, quality attributes (extraction yield, pH and browning index), the chemical properties (antioxidants and total phenolic content) and the sensory attributes (color, aroma, taste and overall preference) of the brew prepared from DRDSP was studied. The physicochemical, quality, and sensory attributes were found to be significantly influenced by the roasting temperature and time. Additionally, the models proposed could satisfactorily describe the changes in the different properties during the roasting process. The optimum conditions of the roasting process obtained using the superimposed contour plot were 199.9 °C and 21.5 min. In the longer term, the results of this study would be beneficial for the manufacturers of the date seeds powder and brew.