Table 2.

Effect of date seeds (powder and extract) on acid values of butter during 21 d of storage.

Storage	7 d	14 d	21 d
Samples	Acid value (mg/g)	Acid value (mg/g)	Acid value (mg/g)
C	0.34 ± 0.01aA	0.67 ± 0.00 abB	0.73 ± 0.00aC
P1	0.32 ± 0.01aA	0.69 ± 0.01bcB	0.77 ± 0.01bC
P2	0.31 ± 0.00aA	0.64 ± 0.00aB	0.72 ± 0.01aC
E1	0.32 ± 0.01aA	0.70 ± 0.01cB	0.79 ± 0.00bC
E2	0.32 ± 0.01aA	0.69 ± 0.02bcB	0.77 ± 0.02bC

One-way ANOVA, followed by Tukey's HSD testing, was used to evaluate statistical significance, N = 3 (mean ± SD). Different lowercase letters in the same column imply significant differences at p < 0.05. Different capital letters in the same row imply significant differences at p < 0.05. C = control, P1 = butter with date seed powder (0.5 %), P2 = butter with date seed powder (1 %), E1 = butter with date seed extract (0.5 %), and E2 = butter with date seed extract (1 %).