الفهرس 
Agronomical conditions of unconventional seedsOnly 14 pages are availabe for public view
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Abstract
Pomegranate is an important fruit of tropical and subtropical
regions. It is widely reported that this fruit exhibits antivirus, antioxidant
and anticancer activities. Pomegranate seed oil is rich in punicic acid ( ω
– 5 fatty acid ) and a promising dietary component with potential health
– promoting properties. On the other hand, garden cress seeds
characterized by its high content of oil which linolenic acid ALA
composed 34 % of total fatty acids. Both pomegranate and garden cress
seeds with high nutritional value can be exploited as a functional food
ingredient. Therefore, the aim of study was to evaluate the chemical
composition, mineral, phytochemical, fatty acid profiles, functional
properties and their applications as food additives in food systems.
The obtained results can be summarized as follows:
5. 1. Proximate chemical composition
5. 1. 1. Pomegranate seeds
5. 1. 1. 1. Pomegranate seeds characterized by 5.14 % ( moisture ), 26.52
% ( fat), 9.44 % ( protein ), 1.57 % ( ash ), 57.33 %
( charbohydrates ) and 505.75 K. calori per 100 gm (energy ).
5. 1. 1. 2. Higher content of Ca++ ( 2542 mg ) F + 2 ( 902 mg ), P + 3 ( 844
mg ), Mn+ 2 (664 mg ) and K+ 1 ( 620 mg )
5. 1. 1. 3. Higher content of phenolic and flavonoids were observed
however, it could be noticed that ethanol 70 % was the best
solvent for extracting phytochemical from seeds.
5. 1. 1. 4. The obtained data of DPPH revealed that pomegranate seeds
have higher antioxidant activity.
5. 1. 1. 5. The major fatty acids of pomegranate seed oil are punici acid
(84.16 %) followed by oleic ( 4.75 % ) and linoleic acid ( 4.11
% ).5. 1. 2. Garden cress seed ( GCS )
5. 1. 2. 1. Proximate composition of GCS are; moisture ( 5.57 % ), fat
( 29.18 %), protein ( 20.87 % ), ash ( 5.02 % ), carbohydrate
( 39.36 % ) and energy ( 503.54 K. calorie / 100 gm ).
5. 1. 2. 2. Garden cress seeds contained higher content of Ca +2 (1878
mg ), K +1 (1460 mg ), Mg+2 (1155 mg ), F +3 ( 559 mg )and
P+3 (118 mg ).
5. 1. 2. 3. Garden cress sees characterized by its higher content of
phenolic and flavonoid as well as the antioxidant activity than
pomegranate seeds.
5. 1. 2. 4. The major fatty acids in garden seed oil are linolenic acid ω –
3 (30.88 % ) followed by oleic ( 20.55 %) eicosanoic acid
(12.23 % ), linoleic (11.17 % ) and palmitic (8. 72 % ).
5. 1. 3. Flax seeds
5. 1. 3. 1. Chemical composition of flax seeds revealed moisture (4.20
%), fat (45.60 %), protein (21.41 % ), ash (2.93 %),
charbohydrate ( 25.86 %) and energy (599.48 K. calorie).
5. 1. 3. 2. Flax seeds contained generally highest concentrations of Ca+2
( 2001 mg ), F+3 (1465 mg ), Mg+2 (1205 mg ), K+1 (1000 mg
) and P+3 (907 mg ).
5. 1. 3. 3. Using ethanol 70 % for extracting phytochemicals it showed
that flaxseeds contained 23.88 of phenolic and 1473.79 of
flavonoids.
5. 1. 3. 4. High antioxidant capacity but less than pomegranate or garden
cress seeds.
5. 2. Functional properties
5. 2. 1. Garden cress seeds characterized by its higher water absorption (
934 gm / 100 gm sample ) than pomegranate or flax seeds.
5. 2. 2. As for oil absorption pomegranate seeds had the highest value
followed by garden and flaxseeds.5. 2. 3. Generally, all seeds showed higher emulsion capacity and
stability among the tested pH of media except pH 9 for
pomegranate or flax seeds and pH 4.5 for garden seeds.
5. 2. 4. Adjusting the pH value to 6.0 or 7.5, the foam capacity increased
to the highest volume for tested seeds.
5. 2. 5. Obtained data of foam stability revealed that pomegranate and
garden cress seeds showed higher stability than flax seeds.
5. 3. Food system application of pomegranate and garden cress
seeds
5. 3. 1. Beef burger
5. 3. 1. 1. The addition of pomegranate or garden seeds powder
improved the water holding capacity.
5. 3. 1. 2. Cooking loss and shrinkage decreased with incraseing the
level of addition of tested seeds.
5. 3. 1. 3. Results of organoleptic evaluation for fortified beef burger
with tested seeds revealed the acceptability and improving the
quality properties of prepared samples up to 2 % of seeds
powder addition.
5. 3. 2. Oil blending
5. 3. 2. 1. Blending of sunflower oil with pomegranate seed oil increased
punicic acid in sunflower oil with increasing the rate of blending
level.
5. 3. 2. 2. Also, blending process decreased the C16:0, C18:0, C18:1 and C
18:2
5. 3. 2. 3. As for blending sunflower oil with garden seed oil, it could be
noticed that oleic, linoleic acids were reduced and the rate of
reduction was increased with increasing the blending level of
garden seed oil.
5. 3. 3. 4. Addition of garden seed oil to sunflower oil improved the
linolenic acid omega – 3 content in sunflower oil.5. 3. 2. 5. Garden cress seed oil contained higher content (5.19 % ) of
euricic acid however, addition of garden seed oil to sunflower
up to 50 % euricic acid did not exceeded the level the level
recommended by WHO for edible oil.
5. 3. 3. Cookies
5. 3. 3. 1. Physical properties of cookies supplemented with flaxseed and
pomegranate seed powder indicated that diameter and thickness
of cookies significantly increased with increasing the level of
powder addition as compared with control sample.
5. 3. 3. 2. Spread ratio of cookies supplemented by pomegranate or
flaxseed powder showed decrement trend by increasing the
addition level.
5. 3. 3. 3. Moisture content of prepared cookies decreased as seeds
powder increased, on the other hand, addition of these powders
led to increase the other constituents in prepared cookies.
5. 3. 3. 4. Farinograph parameters for wheat dough supplemented with
different ratios of pomegranate or flaxseed powder showed that
there was nticed increment trend in water absorption, arrival
time, dough tolerance, dough development and stability time as
the rate of flaxseed powder increased. On the other hand,
pomegranate seed powder did not affect the arrival time or
dough development with increasing the rate of addition.
5. 3. 3. 5. Sensory characteristics of cookies containing pomegranate or
flax seed powder showed an improvement in cookies properties
than reference sample ( control ).