The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods
| dc.contributor.author | Abdel-Rahman, El-Sayed Ali | |
| dc.contributor.author | El-Fishawy, Fawzy A. | |
| dc.contributor.author | El-Geddawy, Mohamed A. | |
| dc.contributor.author | Kurz, Tomas | |
| dc.contributor.author | El-Rify, Mohamed N. | |
| dc.date.accessioned | 2018-10-10T07:34:09Z | |
| dc.date.available | 2018-10-10T07:34:09Z | |
| dc.date.issued | 2007 | |
| dc.description | Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich. | de |
| dc.description | 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. | en |
| dc.description.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). | en |
| dc.identifier.eissn | 1556-3758 | |
| dc.identifier.issn | 2194-5764 | |
| dc.identifier.uri | https://depositonce.tu-berlin.de/handle/11303/8305 | |
| dc.identifier.uri | http://dx.doi.org/10.14279/depositonce-7456 | |
| dc.language.iso | en | |
| dc.rights.uri | http://rightsstatements.org/vocab/InC/1.0/ | |
| dc.subject.ddc | 660 Chemische Verfahrenstechnik | de |
| dc.subject.other | lipid fractions | en |
| dc.subject.other | mung bean | en |
| dc.subject.other | mung bean lipids | en |
| dc.title | The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods | en |
| dc.type | Article | en |
| dc.type.version | publishedVersion | en |
| dcterms.bibliographicCitation.articlenumber | 6 | |
| dcterms.bibliographicCitation.doi | 10.2202/1556-3758.1186 | |
| dcterms.bibliographicCitation.issue | 5 | |
| dcterms.bibliographicCitation.journaltitle | International journal of food engineering | en |
| dcterms.bibliographicCitation.originalpublishername | De Gruyter | en |
| dcterms.bibliographicCitation.originalpublisherplace | Berlin | en |
| dcterms.bibliographicCitation.volume | 3 | |
| tub.accessrights.dnb | domain | |
| tub.affiliation | Fak. 3 Prozesswissenschaften::Inst. Lebensmitteltechnologie und Lebensmittelchemie | de |
| tub.affiliation.faculty | Fak. 3 Prozesswissenschaften | de |
| tub.affiliation.institute | Inst. Lebensmitteltechnologie und Lebensmittelchemie | de |
| tub.publisher.universityorinstitution | Technische Universität Berlin | de |
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