Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-7456
Main Title: The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
Author(s): Abdel-Rahman, El-Sayed Ali
El-Fishawy, Fawzy A.
El-Geddawy, Mohamed A.
Kurz, Tomas
El-Rify, Mohamed N.
Type: Article
Language Code: en
Abstract: 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, soaked-cooked 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, raw-cooked, 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).
URI: https://depositonce.tu-berlin.de//handle/11303/8305
http://dx.doi.org/10.14279/depositonce-7456
Issue Date: 2007
Date Available: 10-Oct-2018
DDC Class: 660 Chemische Verfahrenstechnik
Subject(s): lipid fractions
mung bean
mung bean lipids
License: http://rightsstatements.org/vocab/InC/1.0/
Journal Title: International journal of food engineering
Publisher: De Gruyter
Publisher Place: Berlin
Volume: 3
Issue: 5
Article Number: 6
Publisher DOI: 10.2202/1556-3758.1186
EISSN: 1556-3758
ISSN: 2194-5764
Notes: Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.
This publication is with permission of the rights owner freely accessible due to an Alliance licence and a national licence (funded by the DFG, German Research Foundation) respectively.
Appears in Collections:Inst. Lebensmitteltechnologie und Lebensmittelchemie » Publications

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