CHEMICAL EVALUATION OF SESAME SEEDS TREATED WITH IONIZING RADIATION AND NONIONIZING RADIATION | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 4, Volume 28, Issue 7, July 2003, Page 5757-5772 PDF (2.2 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2003.252682 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| E. A. Abdel-Rahim,1; Ashga M. EI-Adawy2; O. M. Abdel-Fatah1; Badea M. Yonies2 | ||||
| 1Dept. of Biochem., Faculty of Agric., Cairo University . | ||||
| 2Food Tecchnol. Dept., National Center for Research and Radiation Technol., Atomic Energy Authority (N.C.R.R.T.) | ||||
| Abstract | ||||
| The effect of gamma radiation. microwave radiation, interaction between them; and storage of radiated sesame seeds were investigated to find out the best treatment which lead to the maximum reduction of antinutritionat factors (Trypsin inhibitor and lipoxygenase activities) without significant effect on the chemical constituents. The gamma rays was used at three doses 0 f 2 .5,5.0 and 8.0 K .Gy, microwave radiation was at 70 level power for 2 and 4 min; and the storage of seeds was at room temperature, R.H. 50-55% for six months. The results could be summarized as foflow. Gamma radiation and storage showed a slight decrease in erode protein contents. significant decrease in total free amino acids, total lipids had either slightly or insignificant changes, total carbohydrates were decreased and a slight changes in total soluble sugars content were a bserved. Reduction 0 f trypsin inhibitor and lipoxygenase activities were increased as the irradiation dose levels and storage time increased. Slight decrease in tannin and phenol contents and significantly decrease in phytic acid content were observed. Microwave radiation and storage showed insignificant effect on protein and total lipids contents. decrease in total free amino acids, slight changes in tolal carbohydrate content and insignificant changes in total soluble and reducing sugars. Trypsin inhibitor and lipoxygenase activities were significantly reduced by microwave, while lipoxygenase activity was decreased by increasing the storage period. Significant changes in tannin and phenol contents were detected. while p hytic acid was decreased. The interaction between gamma and microwave radiation as well as storage showed that. protein content was changed according to the treatment, significant decrease in total free amino acids contents; slight decreases in total lipids, total carbohydrate, total sotoble sugars and reducing sugars were observed. Trypsin inhibitor and lipoxygenase activities were gradually decreased with increasing the radiation dose and time of storage periods. While, lannins and phytic acid were significantly decreased, while phenol was slightly decreased. | ||||
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