Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil.

Date seed oil was cooled to −20°C, filtered to produce olein fraction (OF, yield 38%), olein was further cooled to −30°C to produce super olein fraction (SOF, yield 22%), kept in amber glass bottles at 25–30°C for 90 days. HPLC analysis showed that phenolic compounds were intensified in olein and super olein of date seed oil. In SOF, concentrations of chromatographic acid, quercetin, gallic acid, caffeic acid, chlorogenic acid, syringic acid, p‐coumeric acid, m‐coumeric acid, and ferulic acid were 26.11 mg/100 g, 245.61 mg/100 g, 23.72 mg/100 g, 115.19 mg/100 g, 133.42 mg/100 g, 18.74 mg/100 g, 83.25 mg/100 g, 53.47 mg/100 g, and 49.97 mg/100 g. The concentrations of C18:1 in date seed oil, olein, and super olein were 43.64%, 48.91%, and 55.37%, respectively. Total phenolic contents of date seed oil, olein, and super olein were 191, 295, and 343 mg GAE/100 g. At the end of storage, the peroxide value of date seed oil, olein, and super olein was 0.55, 0.71, and 0.85 (MeqO2/kg) with no difference in color, smell, and taste. Practical applications: Increased information on nutrition‐ and health‐associated disorders has a great influence on the development of functional foods. Unsaturated fatty acids, carotenoids, phytochemicals, and other bioactive compounds contained in vegetable oils have a large number of health benefits. Traditionally used vegetable oils are subjected to refining, bleaching, and deodorization to produce bland oils that lead to a complete elimination of almost all bioactive compounds. Date seed oil can be used in raw forms, and olein and super olein fractions of date seed oil were first time produced. Olein and super olein fractions had a higher concentration of unsaturated fatty acids, phenolic compounds than date seed oil with no difference in sensory characteristics. Olein and super olein fractions can be used in the development of the large number of functional foods. [ABSTRACT FROM AUTHOR]