EVALUATION OF SOME SUNFLOWER SEED HYBRIDS FOR OIL PROPERTIES AND FUNGAL INFECTION | ||
| Egyptian Journal of Agricultural Research | ||
| Article 21, Volume 79, Issue 3, September 2001, Pages 1075-1084 PDF (3 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.2001.320473 | ||
| Author | ||
| SIMONE Y. AZIZ | ||
| Food Technology Research institute, Agriculture Research Centre, Giza, Egypt | ||
| Abstract | ||
| Sunflower seed hybrids identified with the numbers: 403, 599, 4112 and 6480 were used for some analysis to study their specific properties for evaluation. The whole seeds were analyzed for moisture and oil contents percentage, and the detection of AFB1 produced form the isolated fungi which were found to be able to grow on the seeds as seed-borne fungi. The obtained results showed that the seeds (6480) contained the highest oil percentage (44.20%) and the highest infection of A. flavus (30 %) and A. niger (60%). On the other hand, the seeds (599) were found being infected with both A. parasiticus (7%) and A. flavus (10%). The frequent low growth could be due to the lower moisture and oil contents and consequently the produced aflatoxin AFEti . The isolated fungal strain of A. parasiticus grown on the seeds (599) were the weakest strain for AFB1 production on most substrates compared with A. flavus. The whole seed (6480) stimulated the high production of AFB1 due to its high content of oil (44.20%), compared with the seeds (599) which contain 38% oil. The same trend was observed with the amount of AFB1 produced in the pulp (dehulled seeds). However, the amount of AFB1 in the meal (599) (defatted seeds with high protein remainings) were in high amount in contrary to the lower AFB1 produced in the meal (6480) deffated from the high oil content with remaining lower protein. The fatty acid composition of the seeds (6480) showed 90.60% of unsaturated fatty acids with a high amount of C18.2 (43.50%) stimulated the production of AFB1. Generally, sunflower seeds (403) could rank the best hybrid for its oil content (40.32%), high unsaponifiable matter (1.38%) which is the oil preservative component and the high oleic content (78.26%) which increases its stability. | ||
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