Nutritional and functional characterization ofWashingtonia filifera fruit as a natural antioxidant ingredient

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.

Keywords

Washingtonia fruit / natural antioxidants / functional bakery / organoleptic properties / phytochemical profiling / sensory optimization / nutraceutical ingredients / waste valorization

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