Investigating the Impact of Roasted Date Seed (Phoenix dactylifera L.) Oil on the Quality and Oxidative Stability of Bakery Margarine

Bakery margarine is one of the most commonly used fat products in the food industry. Its oxidative stability is a critical quality parameter, typically maintained using synthetic antioxidants such as tertiary butylhydroquinone (TBHQ) due to its strong antioxidant activity. However, excessive daily consumption of TBHQ has been linked to potential health risks, prompting increased interest in natural alternatives. In this work, oil extracted from roasted and unroasted date seeds were analyzed and compared for there phenolic composition and free radical scavenging capacity. In addition, bakery margarines prepared by formulation with the roasted and unroasted date seed oils (10 g/kg) were compared to margarine supplemented with the synthetic antioxidant TBHQ (200 m/kg) as a control. They were evaluated in terms of quality parameters, oxidative stability measured by induction time, peroxide value during accelerated storage for 10 weeks at 60°C, and fatty acid profile. The results showed that pre‐treatment of the seeds by roasting significantly increased phytochemical content and antioxidant capacity. Margarine containing roasted date seed extracts showed oxidation resistance similar to the control without altering its quality. However, it showed superior resistance properties and a longer induction time (increased from 24.6 to 31 h) compared to margarine containing unroasted date seed oil. This study highlights, for the first time, the role of roasting in improving the quality of date seed oil. These results suggest that roasted date seed oil can effectively improve the shelf life and stability of margarine, offering a promising natural alternative to synthetic antioxidants in food applications.