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This research was conducted to evaluate the differences in chemical composition and functional properties of native banana pseudo-stem flour (T 1 ) and tender core of the banana pseudostem flour (T 2 ). Chemical analyses indicated that the proximate contents (moisture, fat, protein and ash), were higher in (T 2 ) than in (T 1 ). The levels of total dietary fiber, insoluble dietary fiber, lignin, hemicellulose and cellulose were all higher in (T 1 ) than (T 2 ), while there was no difference in soluble dietary fiber. (T 1 ) also had higher contents of polyphenols and flavonoids than (T 2 ). Also, antioxidant capacity and free radical-scavenging capacity were higher in (T 1 ) than in (T 2 ). On the other hand, the (T 2 ) showed higher swelling power, water holding capacity and solubility, although its oil holding capacity was lower than (T 1 ). Results conclude that banana pseudo-stem flour is a potential functional food ingredient for products containing high dietary fiber. Phytochemical screening was done on water extract and ethanol extract. Also phytochemical tests indicate the presence of phenolic compounds: Flavonoids, Alkaloids, Tannins, Saponins, Steroids, and Glycosides.

This study was carried out, mainly to evaluate physico-chemical properties of corn, olive, garden cress, cumin oils and blended mixtures of corn oil with olive, garden cress or cumin oils by 10 or 20 percentages. Results showed that predominant saturated fatty acid in that oils was palmitic acid (10.49, 16.06, 8.98 and 8.84%, respectively) while predominant mono unsaturated fatty acid was oleic acid (22.76, 65.72, 36.75 and 43.34%, respectively) and poly unsaturated fatty acid was linoleic acid (57.81, 12.41, 41.99 and 40.44%, respectively). Omega-3 content was higher in garden cress oil (3.63) than those of corn, olive, and cumin oils (0.65, 0.80 and 0.32%, respectively) Superior phenolic compound of individual oil was oleuropin (400.0, 625.0, 49272.0 and 128387 µg/100g, respectively) as well as, their mixtures. Blending process increased phenolic compound contents in oil mixtures than corn oil. Mixtures have higher value of each of acidity, peroxide value, P-anisidine value, and DPPH capacities than corn oil (21%, 23.1%, 23.8%, 24.5%, 22.8%, 27.8% and 17.9%, respectively). k270 and k232 values of mixtures were higher than corn oil.

This study was conducted at Ismailia Governorate, Egypt. The investigation aimed to evaluate physicochemical characteristics of two mango cultivars i.e., Ewais and Zebda (Mangifera indica L.). Mango trees, 10 years old (planting distance 7 × 7 m) from each cultivar were selected to be nearly size and being in their off bearing. Leaves at different stages of growth and fruits were investigated. Results revealed that, Ewais leaves have phenolic compounds from 80.36 to 92.82 (mg ̸ gfw), Cytokinin from 3.60 to 4.41 (ng/gfw), gibberilic acid from 28.58 to 36.61 (µg/gfw), absisic acid from 8.44 to 9.5 (µg/gfw), total protein from 4.38 to 9.13(g ̸ 100 gdw), total free amino acids from 23.72 to 36.70 (m mol ̸ 100 gdw), total protein from 5.83 to 7.22 (µmol ̸ gfw), total carbohydrate from 18.76 to 21.09 (g ̸ 100gdw), total chlorophyll from 1.55 to 2.11 (mg/gfw) and total carotenoid from 0.82 to 0.98 (mg/gfw). Enzymes activities (mmol ̸ gfw) in Ewais leaves were as follow, catalase between 26.23 and 50.31, peroxidase between 1.23 and 2.80, polyphednol oxidase from 101 .29 to 106.62 and amylase from 7.13 to 8.1. These results dependant on growth stages and were superior for Zebda cultivar. Ewais cultivar has higher yield (yield ̸ tree, kg) (92.82) than zebda (89.27). Fruits of Ewais have a higher performance parameters than fruits of Zebda.