Nutritional and functional characterization of <i>Washingtonia filifera</i> fruit as a natural antioxidant ingredient

Mohamed A. Kelany; Tahany A. A. Aly; Sara M. Mohamed; Ammar AL-Farga; Ahmed M. K. Abdel Aal; Mohamed A. Kelany; Tahany A. A. Aly; Sara M. Mohamed; Ammar AL-Farga; Ahmed M. K. Abdel Aal

doi:10.3934/agrfood.2026024

AIMS Agriculture and Food

2026, Volume 11, Issue 3: 465-486. doi: 10.3934/agrfood.2026024

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Nutritional and functional characterization of Washingtonia filifera fruit as a natural antioxidant ingredient

1.
Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Egypt
2.
Regional Center for Food and Feed, Agriculture Research Center, Ministry of Agriculture, Giza, Egypt
3.
Department of Biochemistry, Faculty of Sciences, King Abdulaziz University of Jeddah, Jeddah, Saudi Arabia
4.
Department of Agriculture, Faculty of Environmental Sciences, King Abdulaziz University, Jeddah, Saudi Arabia

Received: 14 January 2026 Revised: 07 May 2026 Accepted: 10 June 2026 Published: 13 July 2026

Washingtonia fruit, an underutilized Egyptian resource, was characterized as a novel functional ingredient for bakery fortification through comprehensive analyses of chemical composition, minerals, vitamins, phytochemicals, and sensory attributes in flesh and seeds. The flesh exhibits high moisture (13.90%) and fiber (16.77%; p < 0.01 vs. seeds), promoting hydration and digestive health, while the seeds provide protein (8.20%), lipids (17.82%), and bioavailable iron/zinc. Prominent phytochemicals include betulin and campesterol (flesh) alongside myristic acid isobutyl ester (seeds), with β-carotene at 33 mg/kg (flesh) and Vitamins A/C in both (HPLC-validated). Sensory optimization revealed that 1-3% flesh powder incorporation significantly enhances cupcake aroma, flavor, and overall acceptability (ANOVA, p < 0.05 vs. control), whereas 5% compromise the texture. These findings position Washingtonia fruit as a sustainable antioxidant/nutraceutical source, guiding precise formulations for functional foods amid global demand for natural bakery enhancers.
- Washingtonia fruit,
- natural antioxidants,
- functional bakery,
- organoleptic properties,
- phytochemical profiling,
- sensory optimization,
- nutraceutical ingredients,
- waste valorization
Citation: Mohamed A. Kelany, Tahany A. A. Aly, Sara M. Mohamed, Ammar AL-Farga, Ahmed M. K. Abdel Aal. Nutritional and functional characterization of Washingtonia filifera fruit as a natural antioxidant ingredient[J]. AIMS Agriculture and Food, 2026, 11(3): 465-486. doi: 10.3934/agrfood.2026024

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Abstract

Washingtonia fruit, an underutilized Egyptian resource, was characterized as a novel functional ingredient for bakery fortification through comprehensive analyses of chemical composition, minerals, vitamins, phytochemicals, and sensory attributes in flesh and seeds. The flesh exhibits high moisture (13.90%) and fiber (16.77%; p < 0.01 vs. seeds), promoting hydration and digestive health, while the seeds provide protein (8.20%), lipids (17.82%), and bioavailable iron/zinc. Prominent phytochemicals include betulin and campesterol (flesh) alongside myristic acid isobutyl ester (seeds), with β-carotene at 33 mg/kg (flesh) and Vitamins A/C in both (HPLC-validated). Sensory optimization revealed that 1-3% flesh powder incorporation significantly enhances cupcake aroma, flavor, and overall acceptability (ANOVA, p < 0.05 vs. control), whereas 5% compromise the texture. These findings position Washingtonia fruit as a sustainable antioxidant/nutraceutical source, guiding precise formulations for functional foods amid global demand for natural bakery enhancers.

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