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Dynamics of nutrients (carbon, nitrogen and phosphorus) in decomposing leaves was studied using litterbags in a subtropical mangrove dominated by Bruguiera gymnorrhiza (L.) Lamk and Kandelia candel (L.) Druce (Okinawa, Japan). In addition to fresh yellow leaves, degradation of treated leaves (dried at 50°C and 80°C) was also investigated. Comparison was made between species, locations (lower and upper mangroves) and among treatments. Results showed that K. candel leaves with higher initial N concentrations (low C:N ratio) decayed faster than B. gymnorrhiza leaves; decay constants were 0.062 and 0.022 per day. This finding implies that degradation rate is species specific and depends on the initial chemical composition of leaves, particularly the C:N ratio. Furthermore, B. gymnorrhiza leaves, with lower initial N levels, gained more N from external sources (i.e. bacteria) than K. candel leaves which exhibit a high initial N content. Leaves in the upper mangroves decayed much more slowly than in lower mangroves; decay constants were 0.019 and 0.022 per day. The overall decay rates of dried leaves were lower than those of fresh leaves, decreasing in the order: fresh leaves 0.022, 50°C 0.019 and 80°C 0.018. The t 0.5 values were 32, 36 and 38 days respectively. Drying of mangrove leaves prior to incubation in the field significantly altered the pattern of mass loss, nutrient loss and delayed microbial recolonization. A single exponential equation described losses of ash-free dry weight, C, and P for the two species, sites and treatments. Only N in K. candel leaves was described by the single exponential equation.

The fat-soluble vitamins (A, D, E and K) and the most natural antioxidants (T.polyphenols, tocopherols, chlorophylls, carotenoids, δ-oryzanol, phenolic and flavonoid compounds) of seventeen vegetable oils (olive, corn crystal, corn lecuir, sunflower, palm olein, soybean, linseed, cottonseed, sesame, rice bran, peanut, blending, wheat germ, safflower, rapeseed, castor and coconut oils) were estimated. Results showed that, parameters established (acidity, peroxide value, K232 and 270nm.) to measure level of quality and fatty acid composition of olive oil were the best compared to other studied oils and also were in side the range reported by the Egyptain standareds for olive oil and International Olive Oil Cuoncel (IOOC).All vegetable oils contain a great amounts from vitamin E, especially corn lecuir, sesame, safflower, soybean and coconut oils was 36661, 30811,22540, 20334 and 16384 ppm., respectively, contrary with vitamin K recorded a lower values in all studied vegetable oil, it was ranging from 0.3 ppm in soybean oil to 6.1 ppm in rapeseed oil. On the other side safflower oil contained a higher amount from vitamin A (336.9 ppm), while linseed oil contained a considerable amount from vitamin D (46.5 ppm) followed that, rapeseed oil 23.3 ppm then corn crystal oil 22.9 ppm and wheat germ oil 21 ppm. Olive oil had a higher amount from T.polyphenols 324.91 ppm. Also results showed that, corn lecuir oil contained the highest value from T. tocopherols (212.53 ppm) compared to other vegetable oils. Carotenoids was the highest value in wheat germ oil 10.03 ppm, followed that in linseed oil 4.76 ppm , in rapeseed oil 4.5 ppm and in olive and castor oils were 2.28 and 2.05 ppm respectively. All studied vegetable oils had nearly amounts from chlorophylls, it was ranging from 0.538 ppm in corn crystal to 2.517 ppm in olive oil. δ-oryzanol contents found to be higher values in rice bran and wheat germ oils, (0.365 and 0.203 %, respectively,) but it was the lowest value in linseed oil (0.002 %) compared with other oils. This results indicated that, all vegetable oils enriched with the most identified phenolic compounds. Also it is clear from results narerigin compound was the highest value in some vegetable oils under study compared to other flavonoid compounds, whearas recorded the highest value in sesame oil (39.5 ppm.), followed by corn crystal oil (5.9 ppm.) then in corn lecuir oil (4.5 ppm.).

his investigation was carried out during two seasons 2014 and 2015 at farm located EL-Nobarya, EL-Behera governorate, Egypt, to study the influence of foliar fertilization with soluation of potassium and magnesium sulphate at ratios of 3 and 5% and 0.5 and 1.5%, respectively, on the organolyptic attributes, purity, overall quality index, stability, bioactive compounds (tocopherols, pigments, polyphenols and diortho phenols) and phenolic compounds of Koronaki olive oil under the environmental condition. The results were as follows : the spraying with potassium and magnesium sulphate at ratios of 5% and 1.5% foliar fertilization, respectively, gave the highest positive attribute (fruity) of olive oil, follwed by 3 and 0.5%, respectively compared with the control samples in seasons 2014 and 2015, while the defect properties of olive oil were equal to zero in both treated (foliar fertilized) and untreated (control) samples during two seasons under study. Results showed that the lowest parameters for K232 and K270 nm. of olive oil were obtained when olive trees were foliar fertilization by potassium and magnesium sulphate at different concentrations in two seasons compared with control samples, while Δk recorded slight increase as a result of all previous treatments. Oleuropein, ellagic and E-vanillic phenolic compounds recorded high content compared to other phenolic compounds in the control samples while ellagic compound decreased compared with the control samples during two seasons.. Commonly, most phenolic compounds increased as a result of all folair fertilization under study. Foliar fertilization with solution of potassium and magnesium sulphate at all concentrations caused a high increment in Epi-catechin and cinamic compounds in season 2015, whilst these compounds decreased in seasons 2014 compared to control samples. But it caused decrease in carotonoids content in two seasons and also in chlorophylls content in season 2014 only. On the other hand, it caused increase in total tocopherol in two seasons with a higher value (5%) for foliar fertilization. Therefore, folair fertilization by potassium and magnesium sulphate at different concentrations caused increment in di-o-phenols of olive oil compared to the control samples during two seasons..

This investigation aimed to study the chemical composition of bottle gourd and pumpkin seeds, also to study their physical and chemical properties, fatty acid composition, oxidative stability and bioactive components of oils for the mentioned seeds.Fortified biscuit have been produced by using oil and powder of bottle gourd and pumpkin seeds and determination of physical characteristics, chemical composition and sensory attributes of the produced biscuit comparing with biscuit prepared by using corn oil as control. The results indicated that both bottle gourd and pumpkin seeds are rich in edible oil, protein, fibers and minerals. The extracted oil are rich in omega 6 and 9 have got high oxidative stability and bioactive component. These oils recorded low acidity, peroxide value and K232nm and K270 nm that refers to high quality characteristics of these oils. There was a decrease in linoleic and linolenic acids and an increase in palmitic, stearic and oleic acids of extracted oils from all produced biscuits after baking process compared with them before baking. Fortified biscuit by using oil and powder of bottle gourd and pumpkin seeds contained higher amount of protein, fibers and essential amino acids compared with the biscuit that used corn oil. Prepared biscuit from pumpkin seed powder had the highest acceptance value on sensory evaluation, followed by biscuit prepared by corn oil then biscuit using bottle gourd seed powder, from bottle gourd seed oil and biscuit from pumpkin seed oil.