Lipophilic components of three herbs, sage, thyme, and rosemary, were extracted into refined rapeseed oil by continuous stirring at 30°C for 24 h. The oxidative and frying stability of the flavored oil was assessed by Rancimat at 120°C and frying of French fries at 175°C, respectively. In comparison to the control with an induction period of 4.1 h in the Rancimat test, the treatment with thyme, rosemary, and sage resulted in induction periods of 5.3, 9.3, and 11.0 h, respectively, corresponding to stabilization factors of 1.1, 2.0, and 2.4, respectively. In contrast to the oxidative stability at 120°C, treated oils exhibited significantly lower frying stability, compared to the control. For instance, whereas rapeseed oils treated with plant materials exceeded the 12% regulatory limit for oligomeric triacylglycerols within 20 h of frying, the limit was only exceeded after 25 h of frying in the control. However, despite the significantly higher level of thermo-oxidative degradation in the flavored oils, the sensory quality of the French fries prepared in these oils remained still acceptable within the frying time of 32 h whereas fries prepared in the control oil were judged unacceptable. Further, endogenous tocopherols were better protected in the treated oils.Practical applications: The prolongation of the shelf life of frying oils is of great economical and commercial importance. Thus, food processors are very interested in the improvement of the thermal stability of frying oils, which may provide remarkable savings. On the other side more and more flavored oils come to the market. Therefore it is important to have more information about the oxidative and thermal stability of such oils.

This study was conducted to assess in detail the possible effects of some technological processes such as soaking, germination, cooking, soaking + cooking, and germination + cooking on the lipid composition of mung bean seeds of Giza 1 variety. TLC analysis of mung bean lipids showed that the phospholipids and triglycerides recorded the highest percentage among lipid fractions (32.26 and 30.10%), while the 1,3 diglycerides constituted the least percentage (2.80%) in mung bean seeds. The soaking, germination and cooking processes caused a decrease in the phospholipids, triglycerides and hydrocarbons accompanied with an increase in monoglycerides, 1,2-(2,3)-diglycerides, sterols and free fatty acids. Eleven fractions were separated from phospholipids class of the studied samples; seven of these fractions were identified. The major component of phospholipids was phosphatidyl choline, amounting to 21. 30, 17.84, 16.21, 13.87, 13.20 and 11.47% of the total phospholipids in raw, soaked, germinated, raw-cooked, soakedcooked and germinated-cooked mung bean seeds, respectively. Gas liquid chromatography of the total lipids of mung bean seeds showed that the unsaturated fatty acids represented 69.58, 64.35, 63.3, 63.16, 61.84 and 61.12%, while the levels of saturated fatty acids were low being 30. 37, 34.05, 35.66, 34.64, 37.93 and 38.75% of the total fatty acids in raw, soaked, germinated, rawcooked, soaked-cooked and germinated-cooked, respectively. The total essential fatty acids (linoleic and linolenic) represented the highest proportion of fatty acids (50.10% of the total fatty acids). KEYWORDS: lipid fractions, mung bean, mung bean lipidsBrought to you by | Simon Fraser University Authenticated Download Date | 6/13/15 6:43 AM ErratumTables 1, 2, and 3 were reformatted slightly to improve readability. The changes did not affect any text or data herein.

The starch yields from both whole (MSI1) and decorticated mung bean seeds (MSI2) were 26.00 and 30.50% on total seed basis and 64.40 and 75.55% of total starch. Chemical analysis of the starch isolates i.e. MSI1 and MSI2 showed that they contained 9.00 and 8.90% moisture, 0.76 and 0.80% protein, 0.05 and 0.09% oil and 0.20 and 0.13% ash , respectively. The results also indicated that the purity of starch isolates was high. Microscopic examination (400X) showed that most mung bean starch granules had irregular shapes, which varied from oval, round to bean-shaped. Mung bean starch granule size varied from 7.65-33.15 µm with mean value at 20.40 µm. Studying the physico-chemical properties of mung bean starch indicated that the gelatinization temperature range was 65-69-75°C at initial, midpoint and final gelatinization of starch granules. Mung bean starch had a considerably lower degree of syneresis than other legume starches. Moreover, gel consistency decreased as starch concentration was increased. Viscosity of mung bean starch was high indicating that it had higher resistance to swelling and rupture than did cereal starches. The results indicated that the swelling power and solubility of the starch increased with increasing temperature. In addition, the solubility percentage increased, but non-linearly, with increasing swelling power.

Methanolic extracts obtained by manual solvent extraction (MSE) and accelerated solvent extraction (ASE) of different Sudanese plant materials (Sclerocarya birrea leaves, Salvadora persica bark and leaves, Combretum hartmannianum leaves, Guiera senegalensis leaves and roots) were investigated for their antioxidant activity. There was no significant difference between the two extraction methods ( p < 0.01) regarding the total amount of phenolic compounds expressed as gallic acid equivalents (GAE) (52.6-166.7 mg GAE/g total extractable compounds for MSE and 53.1-169.3 mg GAE/g for ASE). In comparison to a control without extract, the extracts were remarkably effective in the b-carotene bleaching method, whereas the effectiveness was half or less in comparison to Trolox as standard antioxidant. Also using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method antioxidant activity could be shown in comparison to a control, however, the extracts were less effective than Trolox. No significant difference was found between the two extraction methods. The increase of the peroxide value of sunflower oil during storage at 708C was markedly lower after addition of the extracts in comparison to the control, but in the Rancimat test (1208C) the extracts showed only a small stabilization factor (F ¼ 0.9-1.4) especially in comparison to Trolox (F ¼ 5.8).

Oilseeds contain different constituents with antioxidant activity especially phenolic compounds and tannins, this study was conducted to evaluate the possible effects of some domestic processes such as dehulling, soaking, ordinary and pressure cooking, germination, fermentation and microwave heating on the contents of phenolic compounds and tannins in some oilseeds. The data revealed that oil seeds could be considered as a rich source of oils and proteins. Phenolic compounds contents of raw oil seeds were; 978.4, 968.0, 862.75, 915.0 and 1063.4 mg/100 g, while, tannin contents were; 510.0, 490.0, 457.0, 457.0 and 440.0 mg/100 g on dry weight basis in peanut, sesame, soybean, safflower and sunflower, respectively. All processing treatments reduced the phenolic compounds except dehulling of sunflower seeds which was increased by 9.6%. Dehulling of oil seeds reduced tannin content by 9-26.5%, while during cooking processes, tannin leaching out in cooking water resulted in a reduction in its content by 4.5-19.6% for ordinary cooking and 5.2-20.2% for pressure cooking. Germination and fermentation processes decreased tannin by 12.5-34.7 and 13.6-49.0%, respectively. Microwave heating treatment had an effect in removal of tannins from seeds than other cooking methods. The reduction ranged between 8.8-24.4% of its initial content in raw oil seeds. The study concluded that all processing treatments used in the study had an effect on the oilseeds content from both phenolic compounds and tannins.