The aim of this work was to investigate the changes in total phenolic compounds content and free radical scavenging abilities against the stable 2,2-diphenyl-1picrylhydrazyl (DPPH assay) during soaking and germination of three cereal grains; wheat (Sids 1), corn (H310 White) and sorghum (Giza 15). Total phenolic compounds in wheat, sorghum and corn raw grains were 381.4, 288.5 and 204 mg/100g, respectively. Soaking and germination processes showed significant decrease in total phenolic compounds. Losses of total phenols during soaking for 12 hr were 15.18, 14.9 and 5.96 % of its initial values in wheat, sorghum and corn raw materials, respectively. Germination process for 48 hr led to decrement of total phenols ranged from 39.3-43.95 % of its initial values in studied raw cereal grains. The DPPH radical scavenging activity decreased during soaking and germination processes of cereal grains. MATERIALS AND METHODS Materials: Grains: Three cereal grains, including wheat (Triticum aestivum L.) Sids 1, corn (Zea maiys L.) Hybrid 310 and sorghum (Sorghum bicolor L.) Giza 15 collected from Sohag Governorate, Egypt. Chemicals: DPPH (2, 2-diphenyl-1-picrylhydrazyl), 6-hydroxy-2, 5, 7, Folin-Ciocalteau reagent, acetic acid were purchased from Sigma-Aldrich (St. Louis, MO). Methanol, ethanol, hexane, and ethyl acetate were HPLC grade. Technological processes: Soaking: Grains samples were soaked in water (1:5, w/v) at room temperature for 12 hr, water was changed every 6 hr (Abdel-Gawad, 1993). Germination: Soaked grains samples were geminated in betry dishes coating with moistened filter paper at room temperature for 12, 24, 36 and 48 hr (Youssef et al., 1987). Milling: All soaked and germinated grains were dried then conditioned by rising its moisture content up to 14 %, then left for 24 hr as tempering time. Milling was run in a Buhler experimental mill (type 212) by progressively receiving the whole flour (Sorour, M. A 1997). Analytical methods: Moisture, protein, fat and ash contents was determined according to AOAC (2000). Total carbohydrate content of grains was calculated by difference. Potassium, calcium, iron, and zanic were determind using Perkin Elmer Atomic Absorption Spectero-photometer 2380. Phosphorus content was determind by Specter-photometer according to AOAC (1980). Extraction of total antioxidants: Ten grams of dry sample were ground fine using a coffee grinder, then weighed and transferred into a test tube (25 x 150 mm). For extraction; 40 mL of methanol were added in a test tube and vortexes to mix with the sample well triplicate. The test tubes were capped and placed in a 60˚C water bath for 20 min. The tubes were vortexed twice during the incubation. Then, the solvent layer from each tube was separated by centrifugation at 2000 rpms for 15 min. The solvent supernatant was transferred to clean, previously weighed and labeled test tubes. The residue was mixed with 20 mL of the same solvent again and vortexed. The solvent supernatant was combined with the previous one. The tube with supernatant was then...

Low quality fruits of Saidy date (Semi-dry variety, high quality) were analyzed for their chemical composition, total phenolic and antioxidants content. The Saidy date fruits residue (DFR) obtained after juice separation was used in this study. The effect of drying methods (Hot air oven and microwave drying) on chemical composition, minerals, phenolics content and antioxidant activity of Saidy date fruits residue (DFR) was studied. Total carbohydrates was the major component of the DFR recorded 78.31, 75.88 and 75.53 % of the fresh, hot air oven and microwave dried (DFR) samples; respectively. The DFR had high contents of total dietary fibers (62.97, 65.57 and 64.90 %; respectively of the same samples, dwb). The insoluble dietary fibers had the highest values of the total dietary fibers recorded 48.86, 49.38 and 47.93%; respectively of the same samples. While, the soluble dietary fibers varied from 14.11 to 16.97%. The microwave dried (DFR) sample had the highest values of moisture, ash, crude protein, fat and fibers (4.40, 2.57, 3.87, 1.11 and 16.92% dwb; respectively) compared to the hot oven air dried samples. The total phenolics content was 1.92, 2.12 and 2.28% of the fresh, hot air oven and microwave dried (DFR) samples; respectively. Besides, the antioxidant activity (DPPH) was 55.13, 62.62 and 60.13 of the same samples; respectively. Potassium content was the predominate value followed by phosphorous, magnesium and calcium in the dried DFR samples. With regard to the effect of drying methods on the composition of DFR samples, there are no differences among them except the drying time. Dates fruit residue (DFR) it may be a good source of dietary fibers, total phenolic contents and natural antioxidants which will ultimately result in adding value to the date fruits residue of low quality dates.

No abstract

The physical and chemical changes in fruits of Siwi, Hagazy and Unknown1 dates palm were studied during three development stages (Khalal, Semi Rutab and Rutab). Results showed that such characteristics varied greatly during riping stages with some variations between the studied dates samples. Fruit weight, flesh weight and pit weight were decreased from Khalal to Semi-Rutab and Rutab stages. Moisture, ash, protein, fats, non-reducing sugars and fibers contents decreased especially in the Rutab stage. Total and reducing sugars progressively increased from Khalal to Semi-Rutab and Rutab stages. Data revealed that the percentage of potassium, phosphorus, sodium, magnesium, and cupper decreased from Khalal to Semi-Rutab and Rutab stages except iron increased.

Single cell protein (SCP) is a good source of essential amino acids. This study aimed to utilize some date byproducts such as date fruit flesh to produce single cell protein. Fruit flesh of three unknown dates and three date varieties were used to produce a single cell protein by Saccharomyces cerevisiae ATCC64712 under different condition (sugar concentrations in the extract media, temperatures and pH values). The results showed that the optimum production of the biomass (42.85 g/l) was produced from date extracts media at 18% sugar, 30˚C and pH 4.5. To reduce nucleic acids content in the biomass, heat shock was used. The effect of heat shock on protein content and nucleic acids percentage for the studied yeast strain was 75.83%, and the maximum reduction of nucleic acids was observed at pH4 and 60°C for 30 sec with 20.88% loss of its protein content. The present study provides evidence that date flesh is a great source for single cell protein that can be used in variable fermentations. Additionally, single cell protein has a high level of essential amino acids such as lysine, methionine and threonine. This source of protein has been proved a good replacement of other expensive protein sources like fish and soybean meals. Therefore, conclusion can be made that single cell protein can easily replace traditional (plant and animal) protein sources in human, animal as well as fish diets without any detrimental effect. .