| Titles |
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English :
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Grape and Mango Seeds as Untraditional Sources of Edible Oils, Antioxidants and Antibacterial Compounds
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Arabic :
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بذور العنب والمانجو كمصادر غير تقليدية للزيوت الغذائية من المركبات المضادة للأكسدة
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| Abstract |
Kernels are the most important wastes remaining after the processing of grape and mango fruits. Due to the shortage of edible oils particularly in developing countries, it has become necessary not only to develop new cultivars rich in its oil contents but also search for new and non conventional sources. Therefore, this work was a trial to utilize these wastes as untraditional sources of edible oils with highly antioxidative properties and antimicrobial agents. The results reveal that mango seeds had high contents of oils (21.85 %) and the chemical properties of both extracted oils in the normal range of edible oils. Grape seeds oil contains a large amount of unsaturated fatty acids (USFA) (80.158%) followed by mango seeds kernels oils, moreover, linoleic acid (C18:2) was the predominant fatty acid (56.33 %) followed by oleic acid (23.47 %). It is worthy to mention that the percentage of the unsaturated fatty acids of grape seeds oil was high especially, essential fatty acids (linoleic, Omega 6) which reflect the nutritional value of these oils. Both stearic and oleic acids of mango seed kernels oil were the major fatty acids (40.748 and 40.992 % of total SFA and USFA, respectively). Pyrogallic acid was the most abundant phenolic compound in grape seeds (51.407 mg/100 gm). Resorcinol was the predominant phenolic compound of mango seed kernels (95.846 mg/100 gm), followed by gallic acid (61.701mg/100gm). The addition of grape seed methanolic extract (GME) at level 300 ppm improved the antioxidant activity and increasing index (1.156 % and 15.620 %, respectively). Mango seed kernels methanolic extract (MME) had high antioxidant activity more than that of BHT. Increasing the MME levels from 200 to 400 ppm raised the oxidative stability of sunflower oil. The highest content of total phenolic compounds of mango seed kernels offers a good protection against oxidation and increases the shelf life of sunflower oil. Mango seed kernels methanolic extract had a high antioxidant activity and could be considered a good source of natural antioxidants, as well as proved to be superior to BHT especially, at a level of 400 ppm. Moreover, mango seed kernels extract had reasonable effect on inhibition of the growth of both E-coli and S. aurous more than that of grape seeds extract. Furthermore, the inhibition effect increased gradually with raising mango seeds methanolic extract concentration and the highest inhibition occurred at 2000µg (20.56 and 19.87 mm against E-coli and S. aurous, respectively) .Generally, mango and grape seeds are considered to be rich sources of edible oils with high natural antioxidant compounds and had some important biocomponents .
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| Publication year |
2008
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| Pages |
17-36
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Mansoura J. of Chem., Mansoura Univ.,
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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