8%)compounds. Oleic acid (C18:1) and linoleic acid (C20:2) werethe major fatty acids in both Samani and Zaghloul oil seeds.Separation of yellow pigments from Samani peels hasbeen performed and indentified by spectrophotometric analysisat 400-520 mm. These pigments have been proved to becarotenoids, its content in Samani date peels was 2.99 mg/lOOgm dry weight basis. Separation and identification of redpigments from Zaghloul peels have been carried out at 470-560. This forementioned pigments was anthocyanin.The yellow and red natural pigments were applicated insome food products.The obtained results for Samani and Zaghloul date peelsyrup could be summarized in little decrement in total solublesolids (T.S.S.). Acidity was increased, meanwhile there weredecrements in pH values. fibers and total phenols. It wasobserved that browning were increased by storage.Samani and Zaghloul dates peeled and unpeeled wereimmerged in sucrose solution (30%) with different treatmentswith ascorbic acid, ascorbic acid + lemon juice, sodiummetabisulphate, sodium metablisulphate + lemon juice. Thedates treatments were canned, and sterilized at 100°C for 30130mints, then cans were stored for 9 months at room temperature(25°C).It was observed that acidity was decreased and pH valueswere increased in some treatments little decrement was notiesin fibers. The browning degrees were increased in all treatmentfor all completed dates, peeled dates and their solutions.Concerning the different amino acid and the requirement asrecommended by FAO/WHO it is clear that different datestages are very poor in essential amino acids.Rehydration percentage of Samani and Zaghloul drieddates were concluded, these aforementioned were and173% for Sam ani and Zaghloul dried dates respectively.The results of storage of rutab Samani and Zaghloul datesat -18°C for 9 months appeared decrements in moisturecontent, total sugars pH values, fibers and total phenols,meanwhile there were increments in acidity and browningdegrees. It was observed that all sucrose were inverted toglucose and fractose during storage at -18C