## 3 Compositional Data on Date Seeds and Date Seed Coffee Products
### Contaminants
#### 3.5.2 Toxins (Alkaloids and Mycotoxins)  
No alkaloids were detected in a comprehensive screening with four different roasted date seed samples [4]. Maximum levels (\(\upmu\)g/kg) for different mycotoxins in date products are regulated, but specific levels for date seeds are not available [65]. Dried fruit is also regulated for aflatoxin levels. During the ripening stage, khalal (green, unripe fruit) and rutab (fruit is partially ripened) date fruits can be attacked by _Aspergillus flavus_, which can result in aflatoxin contamination. _Aspergillus_ ssp. is responsible for most date infections [14]. Commercially available date fruits were found to contain ochratoxin A-forming fungal species, specifically _Aspergillus niger_. Out of the 36 tested isolates, 9 showed ochratoxicigenic potential [66]. Additionally, larger quantities of enniatin-B, produced by _Fusarium_ species, were detected in date fruits. The manufacturing process, from growth to storage, can affect the microbiological contamination of the collected samples. This contamination is determined by temperature and humidity [67; 68]. Research indicates that seeds are generally less contaminated than fruits. Microbiological contamination of the fruits poses a significant health risk and can also result in financial losses due to fruit spoilage. In a study of 20 different date varieties, over 81% of the fruits were found to be contaminated with _Aspergillus niger_, 47% with _Aspergillus flavus_, and some with _Aspergillus_ sp. While seeds are generally less contaminated, values ranging from 8% to 58% infested seeds were measured, and no cultivar was completely free of microbiological contamination [68]. Due to the detected values of microbiological contamination, it is important to test dates and date seeds before further use and processing. This is supported by a large screening study that compared the contamination levels of traded goods worldwide. [PERSON] found that highly regulated markets, such as the European Union, have lower contamination levels compared to developing countries with less-well-regulated food systems [69]. When considering roasted date seeds, it may be appropriate to use the maximum level for coffee beans (ochratoxin A, 3.0 mg/kg) as a starting point for a regulatory reference value. 5.3 Thermal Reaction and Degradation Products, Including Aldehydes, Furans, Furfurals, and Acrylamide  
Furfural and hydroxymethylfurfural (HMF) are organic compounds that result from the degradation of sugar. They consist of a furan ring and aldehyde compounds. Roasted date seed extract and liquid fraction contain both compounds, and their levels increase with higher temperatures [1]. The highest reference values and intake levels of furan are expected to be consumed through _C. arabica_ coffee. Dry fruits and juices also contain high levels of furan. Currently, there are varying opinions on the toxicity of furan. Furan has been classified as possibly carcinogenic to humans (IARC group 2B), while HMF has shown no carcinogenicity in an in vivo rat study. On average, a person ingests 4 to 30 mg of HMF daily. Based on acute and subchronic animal data, a maximum dose of 80 to 100 mg/kg b.w. can be declared as the NOAEL, where no adverse effects are ex pected [70; 71]. Nine different furrans and furanones were detected in roasted date seeds, accounting for 5.9% to 26.5% of the total volatile mass. The most commonly detected compounds were 5-methyl-2-furaldehyde and 3-furfural [41]. Based on these findings, it can be concluded that the consumption of date seed coffee would not exceed the set NOAEL, as only minor amounts of furan and furanones are included in a cup of coffee after grinding and brewing. During the roasting process, degradation products such as acrylamide (AA) or melanoidin are formed. As a result of the Maillard reaction and roasting temperatures above 120 \({}^{\circ}\)C, starch and sugars in reaction with amino acids are degraded to acrylamide.