Comparative Analysis of Aromatic Properties of Fresh and Dried Date Seed Cinders Using IR and UV Spectroscopy in Accordance with ICH Guidelines

Background: Date seeds being a source of edible oil, also used as a functional food ingredient because they are a good source of dietary fiber, phenolic compounds and antioxidants. This research includes study of aromatic property by UV Visible Spectroscopy and Fourier-transform infrared (FTIR) spectroscopy that measures the amount of infrared and ultraviolet light absorbed or transmitted by a sample to obtain spectrum.

The aim of this study is to analyze and differentiate fresh fruit and dried fruit date seed cinders according to ICH guidelines and compare infrared spectra of fresh fruit and dried fruit date seed cinders to identify their distinct profiles.

Results: Quantitative estimation was conducted for moisture, ash, and pH. Both fresh as well as dried date seeds were roasted and then analyzed by IR for the chemical constituents present in them, evaluation of IR spectra and by UV spectroscopy.

Conclusion: Date seeds collected from Dried fruit depicted the highest concentration of distinct constituents. It was analyzed by FTIR study that both the sample does contain constituents of T Butter, Margarine, Lecithin, Olive oil, Sesame Oil, 1- Decanol, n-Nonyl Alcohol, Ethyl Propylene Polymer, Alcohol, Vaseline, Liquid paraffin, Ethyle, Hexadecane, Ethylene Acrylic Acid, 1-Octanol, n- Hexylamine, and Dodecane by UV Spectroscopy it was confirmed that dried date seeds does possess highly aromatic property with aromatic fragrance resembling to coffee which was found to be less in date seeds collected from Fresh fruits.

This research is all about determination of contents in roasted date seeds which can be further used for extraction studies and research development. But the difference was with the olemide, lecithin and some polymers composition in dried date seeds, it was confirmed that dried date seeds does possess highly aromatic property with aromatic fragrance resembling to coffee which was found to be less in date seeds collected from fruits.