The Changes in the Lipid Composition of Mung Bean Seeds as Affected by Processing Methods

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.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)

EFFECT OF CERTAIN PROCESSING METHODS ON PHOSPHOLIPID COMPONENTS IN RABBIT MEAT

Fore limb, loin and hind limb cuts of California and New Zealand white rabbits (both sexes) of a marketable age (2 and 3 months) were used to study the effect of certain processing methods (pressure cooking, roasting and smoking) on phospholipid components in rabbit meat. Phospholipids were fractionated applying thin-layer chromatographic (TLC) tech- nique to eight fractions (phosphatidylserine (PS), lysophosphatidylcholine (LPC), phos- phatidyl inositol (PI), sphingomyelin (SL), phosphatidylcholine (PC), phosphatidyl ethanolamine (PE), phosphatidic acid (PA) and phosphatidyl glycerol (PG)). Rather slight differences were observed between sexes, ages and three studied cuts in the quantities of phospholipid components. Phospholipid fractions showed qualitatively the same pattern as that of fresh meat in the three studied processing methods of rabbit meat. However, all studied processing methods resulted in a decrease in all phospholipid fraction contents, except that of Iysophosphatidyl choline and (phosphatidic acid + phosphatidyl glycerol) which slightly increased