الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
Three varieties of date seeds were investigated to study
the chemical structure of their biochemical constituents and
to illustrate its potential use in animal feeding, especially
large amounts of these seeds are neglected annually &8 byproducts
in food factories.
The obtained data deals mainly with the following points:
I. Date seed carbohydrates:
a) Reducing, nonreducing and total sugars in date seeds
were determined. Baiani variety contained the highest percentage
of total sugars. Total sugars of Haianl, Samani. and
Zagloul were; 4.25. 2.50 and 2.l8~, respectively.
b) Three fractions of polysaccharide were obtained in a
percentages of 1.0, 4.8 and 0.6 by using 7, 14~ sodium hydroxide
and distilled water. Their specific optical rotation in alkali
were[0<1 D _ 38.10, -31.36 and -38.10. The infrared analysis
showed that25the linkage between the units of B-type. Hydrolysis
of the polysaccharides indicated that fraction A consists of
two monosaccharides, D~anno8e and D-Xylose, while the other
two polysaccharides (B and a) contained D~annose only.
periodate oxidation of the polysaccharide fractions B
and a, revealed similarity in results. from the obtained
results, it could be concluded that the polymer probablY
consists of 39 unhydromannose units linked by B (1 - 4).
c) The amount of date seed soda lignin was 9.5. 11.1
and 10.~ for Zagloul, Samani, and Haiani. respectively.
spectroscopic analysis was carried out for the three varieties.
The ultra violet spectra showed the maximum absorption band
at 270-280 nm. The infrared spectra showed that the extracted
lignin consists of guaiacyl and syringyl types.
II. Date seed proteins:
Crude protein was 7.56, 6.12 and 6.69 ~ for Zagloul,
Samani and Haian! t respectively. The different protein fractions
were extracted from date seeds according to their 8olubill
ty. The results showed that I!1lbuminand globulin (soluble
proteins) were the major fractions’(39.02~) in Zagloul while,
prolamin and glutelin were the major fractions (30.21 and
45.15~) in Seman! and Haiani varieties. Prolamin presented
about 15~ of total crude protein.
Electrophoretic identification was carried out by
separating aquoUS solution of NaCl 0.1 K on polyacrylamide gel
electrophoresis using glycin-tris buffer as electrolyte. Three
electrophoretic bands were identified. Slight differences
between the three varieties could be seen. A ~or band was
identified in Haiani variety.
Free amino acids were qualitatively determined by paper
chromatographic analysis. The results showed the presence
of 17 amino acids.
The protein was hydrolyzed and quantitatively determined
by using amino acid analyzer. Glutamic acid was the most
aboundant amino acid, it comprises 11.8, 9.7, and 11.3 mg/g
dry sample. Tyrosine, isoleucine, methionine and histidin
were detected in minute quantities.
III. Date seed lipids:
a) Crude fate content was 7.58, 11.)0, and 6.71~ in the
three varieties. The refractive indices were 1.4655, 1.4665
and 1.4665, the specific gravities were 0.8933, 0.8940, and
0.89)5, the acid values were 0.78, 2.14 and 2.18, the saponification
numbers were 309.19, 306.77 and 325.09 and the iodine
values were 50.19, 5).7) and 52.77 for Zagloul, Samani and
Baiani, respectively.
The results of unsaponifiable matter indicate that
Zagloul and Haiani have nearly values (1.23 and 1.43, respectively)
while, Samani has the lowest unsaponifiable matter
(0.68”).
b) The GLe analysis showed the presence of five saturated
acids between 010:0-018:0 in the three 011s i.e. capric, lauric,
myristic, palmitic and stearic. Two compounds were found
between 018-020 and were identified a8 oleic and linoleic acids.
Lauric acid has the highest amounts of saturated fatty acids
(2).65, 22.07, and 31.04% ~in-the three varieties), while,
oleic acid, the predominant, has the highest amount
(42.09, 37.58 and J8.96~) ~s unsaturated fatty acid. The
ratio of saturated to unsaturated fatty acid was (1.06:1,
1.19:1 and 1.14:1). Therefore, date seed 011 can be classified
as semi dry oil.
c) The unsaponifiable matter was identified and determined
by GLC analysis. The analysis showed the presence of
15 fractions of hydrocarbons and sterols. The hydrocarbon
content of the samples was 50.67, 33.95 and J9.76~ for zagloul,
Samani and Haian1, respectively. sterol content was the major
fraction 1n saman1 and Baiani varieties (66.07 and 61.23 ~)
wbile. Zaglou1 has lower sterol content (48.93%). B_a1tosterol
occured in the three samples and was the most abundant sterol
(24.57, 34.36 and 32.75~).