Abstract:
The aim object of our comparative study of the physical and chemical substances (moisture,
titratable acidity, pH, ash, polyphenols and antioxidant activity) of natural and roasted dates
seeds of the varieties: Ghars.
The results showed differences in the physical and chemical properties of the natural and
roasted dates seeds. An increase in moisture, titrable acidity, pH and ash was observed in
natural date seeds, and on the other hand in roasted date seeds .An increase in polyphenol
content in roasted dates grains in contrast to natural dates grains.
The antioxidant activity has been studied by DPPH assay which shows that natural dates
seeds have very high potency against free radicals compared to roasted date seeds.
