Variation in oil content and fatty acid composition of the seed oil of Acacia species collected from the northwest zone of India

BACKGROUND: The oil content and fatty acid composition of the mature seeds of Acacia species collected from natural habitat of the northwest zone of the Indian subcontinent (Rajasthan) were analyzed in order to determine their potential for human or animal consumption. RESULTS: Oil content varied between 40 and 102 g kg^?1. The highest oil content was obtained in Acacia bivenosa DC. (102 g kg^?1) among the nine Acacia species. The fatty acid composition showed higher levels of unsaturated fatty acids, especially linoleic acid (～757.7 g kg^?1 in A. bivenosa), oleic acid (～525.0 g kg^?1 in A. nubica) and dominant saturated fatty acids were found to be 192.5 g kg^?1 palmitic acid and 275.6 g kg^?1 stearic acid in A. leucophloea and A. nubica respectively. Seed oils of Acacia species can thus be classified in the linoleic–oleic acid group. Significant variations were observed in oil content and fatty acid composition of Acacia species. CONCLUSION: The present study revealed that the seed oil of Acacia species could be a new source of high linoleic–oleic acid‐rich edible oil and its full potential should be exploited. The use of oil from Acacia seed is of potential economic benefit to the poor native population of the areas where it is cultivated. The fatty acid composition of Acacia seed oils is very similar to that reported for commercially available edible vegetable oils like soybean, mustard, sunflower, groundnut and olive. Hence the seed oil of Acacia species could be a new source of edible vegetable oil after toxicological studies. Copyright © 2012 Society of Chemical Industry     

Aframomum stipulatum (Gagnep) K. Schum and Aframomum giganteum (Oliv. & Hanb) K. Schum as Aroma Tincto Oleo Crops resources: essential oil,fatty acids,sterols, tocopherols,and tocotrienols composition of different fruit parts of Congo varieties

BACKGROUND: Today, few known plant species provide both an essential oil (EO) and a vegetable oil (VO). Seed and husk of two Aframomum species were investigated and compared in terms of EO, fatty acids, tocopherols, and tocotrienols. RESULTS: EO yield reaches 15.3 g kg⁻¹ in the seeds and 3.2 g kg⁻¹ in the husks, while VO yield is 180.0 g kg⁻¹ in the seeds and 25.0 g kg⁻¹ in the husks. β‐Pinene, 1,8‐cineol, α‐selinene, terpine‐4‐ol, linalool, myrtenal and β‐caryophyllene are the major compounds of seed and husk EO. Fatty acid analysis of two Aframomum species shows that oleic, linoleic, and palmitic acids were the major compounds of VO. Total sterol contents reached 4.3 g kg⁻¹ in seed VO and 8.5 g kg⁻¹ in husk VO. An appreciable amount of tocopherols (0.52 g kg⁻¹) was found in seed VO. CONCLUSION: The seed and husk oil of A. stipulatum and A. giganteum fruits are rich sources of many bioactive constituents such as fatty acids, sterols, tocopherols and tocotrienols. These tropical wild fruits can be considered as new Aroma Tincto Oleo Crops (ATOC) resources that contain both EOs and VOs. Copyright © 2012 Society of Chemical Industry     

Proximate and fatty acid composition changes in developing sandalwood (Santalum spicatum) seeds

Changes in the proximate composition of developing seeds of sandalwood (Santalum spicatum R Br) were quantified. The developing fruits were collected regularly over a period of 5 months commencing 14 days after flower opening. Rapid deposition of seed lipid began at about 91 days after flowering (DAF) at a level of 4 g kg⁻¹ and continued to about 396 g kg⁻¹ at 147 DAF. Protein and ash contents displayed similar trends to that of lipid with a corresponding decrease in moisture content. Fatty acid analysis of the seed oil demonstrated marked changes in composition during seed development. In particular, major increases in oleic and ximenynic acids were noted with corresponding decreases in the other fatty acids. © 1997 SCI.     

Fatty acids and triacylglycerols in the seed oils of Saudi Arabian date (Phoenix dactylifera L.) palms

Total lipids, fatty acids and triacylglycerols in seeds of the four Saudi Arabian date cultivars ‘Anbra’, ‘Megadwel’, ‘Sacai’ and ‘Sfwai’ were analysed. Total lipid contents ranged between 7.3 and 8.6%. Oleic, lauric and myristic acid represented the most abundant fatty acids in date seed oil. HPLC-DAD-ESI-MSⁿ analysis enabled the identification of 40 triacylglycerols with equivalent carbon number (ECN) 36–54, of which 17 were detected for the first time. Triacylglycerols mainly comprised LaOL, LaLaL, LaML, MML/LaPL and LaOO. ‘Anbra’ oil was characterised by highest proportions of saturated fatty acids and triacylglycerols with ECN 36 and 48–54. Unsaturated fatty acids prevailed in the three remaining varieties. Elevated proportions of triacylglycerols with medium ECNs were found in ‘Megadwel’ and ‘Sfwai’ oils. Aside from highest total lipid contents, ‘Sacai’ seeds predominantly contained triacylglycerols with low ECNs. Multivariate statistical analyses elucidated varietal influences on the fatty acid and triacylglycerol composition of date seed oil.     

Dietary effects on growth,plasma lipid and tissues of rats fed with non‐conventional oil of Telfairia occidentalis

The nutritional value of Telfairia occidentalis seed and seed oil available in local market was studied in rats. The average values of the proximate analysis on dry matter basis were 203 g kg^?1 crude protein, 536.3 g kg^?1 fat, 39 g kg^?1 ash, 95 g kg^?1 crude fibre and 43.7 g kg^?1 carbohydrate, while the moisture content was 75 g kg^?1. The mineral analyses showed that T occidentalis seeds contain potassium (3280 mg kg^?1), sodium (1230 mg kg^?1), magnesium (60.8 mg kg^?1), calcium (60.8 mg kg^?1) and iron (13.0 mg kg^?1). The oil extracted from the seed sample showed physicochemical properties that suggest its suitability for edible and industrial uses. The oil contained high levels of unsaturated fatty acids, oleic and linoleic, which accounted for 63.22% of total fatty acids recovered, while palmitic acid (27.4% of the oil by weight) was the most prevalent saturated fatty acid in the oil. No trace of eleostearic acid was detected in the oil. The effect on physical appearance, weight gain, organ weight, tissue and plasma cholesterol and triacylglycerol levels was determined in rats fed a diet containing 5% T occidentalis oil. These were compared with those of rats fed a control diet (0% T occidentalis oil) over an 8 week study period. Weekly monitoring of the rats showed good physical appearance and steady weight increase. The test rats were not anaemic and no mortality was recorded. While there was a significantly higher (p < 0.05) level of cholesterol in the heart of test rats compared with the control, there was a significantly lower (p < 0.05) plasma cholesterol level, suggesting that T occidentalis seed oil can be used to lower plasma levels of cholesterol. Histological examination of the sections of the heart, liver, kidney and spleen of the test rats revealed varying degrees of pathology. These include artherosclerotic changes in the walls of vasa vasori and lymphatics in the heart and hyaline degeneration of myofibrils, fatty infiltration of hepatocytes, and glomerular and tubular degeneration in the kidneys. These lesions may have been due to the effect of fatty acids, especially erucic acid, in the seed oil, which at 1.24% (less that the 5% conventional allowable limit for edible oils) may be intolerable for rats and may be unsuitable for human consumption. The seed oil may be used for industrial purposes such as soap making, lubrication and cosmetics for which it is well suited. Copyright © 2004 Society of Chemical Industry     

Essential oil,fatty acid and sterol composition of Tunisian coriander fruit different parts

BACKGROUND: Seed and pericarp of coriander fruit were compared in terms of essential oil, fatty acids and sterols. RESULTS: Essential oil yield of coriander samples ranged from 0.30 to 0.68% (w/w) in fruit and seed, respectively. However, in pericarp, the essential oil yield was only of 0.04% (w/w). Linalool was the major compound in the whole fruit, seed and pericarp, with 86.1%, 91.1% and 24.6% of the oils, respectively. Fatty acid composition of pericarp and seed lipids were investigated by gas chromatography. Petroselinic acid was the main compound of fruit and seed, followed by linoleic and oleic acids. Palmitic and linoleic acids were estimated in higher amounts in pericarp lipids. Total sterol contents were 36.93 g kg^?1 oil in seed, 6.29 g kg^?1 oil in fruit and 4.30 g kg^?1 oil in pericarp. Fruit and pericarp oils were characterized by a high proportion of β‐sitosterol, with 36.7% and 49.4% of total sterols, respectively. However, stigmasterol (29.5%) was found to be the sterol marker in seed oils. CONCLUSION: Coriander oil is a rich source of many compounds such as essential oils, fatty acids and sterols. This compound distribution presented significant differences between whole fruit, seed and pericarp. Copyright © 2009 Society of Chemical Industry     

Saturated Sterols (Stanols) in Unhydrogenated and Hydrogenated Edible Vegetable Oils and in Cereal Lipids*

The content of saturated sterols (stanols) was investigated in a small number of samples of hydrogenated fats and oils, and in the ‘free’ and ‘bound’ lipids of various samples of cereals. The sterols, after saponification of the total lipids, were analysed as trimethylsilyl derivatives by GC and identified by GC–MS. Among the hydrogenated fats and oils, coconut oil contained the largest amounts of sitostanol followed by soybean oil (c 80 and 20 g kg⁻¹ of total unsaponifiables, respectively). No sitostanol could be detected in hydrogenated palm oil under the present analytical conditions. Both ‘free’ and ‘bound’ lipids in various samples of wheat, except for wheat germ, contained c 70–120 g kg⁻¹ campestanol and 100–150 g kg⁻¹ sitostanol in total unsaponifiables. In lipids of oats and barley, no campestanol or sitostanol could be detected. Rye total lipids contained 60–90 g kg⁻¹ of campestanol and 100–150 g kg⁻¹ of sitostanol of total unsaponifiables in ‘free’ and ‘bound’ lipids, respectively.     

Protein,fat and fatty acid composition of Celosia species

The seeds of 13 lines of Celosia referable to four species were analysed for protein, fat and fatty acid composition. The protein contents varied from 101 to 170 g kg^?1 and fat contents from 56 to 109 g kg^?1. The fatty acid composition was of the simple palmitic-oleic-linoleic type.     

Lipid composition of Bulgarian chokeberry,black currant and rose hip seed oils

The lipid composition of chokeberry, black currant and rose hip seeds was investigated. The seeds contain 19.3 g kg⁻¹, 22.0 g kg⁻¹ and 8.2 g kg⁻¹ glyceride oil respectively. The content of phospholipids, mainly phosphatidylcholine, phosphatidylinositol and phosphatidylethanolamine, was 2.8 g kg⁻¹, 1.3 g kg⁻¹ and 1.4 g kg⁻¹, respectively. The total amounts of sterols were 1.2 g kg⁻¹, 1.4 g kg⁻¹ and 0.4 g kg⁻¹. The main component was β-sitosterol, followed by campesterol and Δ⁵ -avenasterol. In the tocopherol fraction (55.5 mg kg⁻¹ in chokeberry oil, 249.6 mg kg⁻¹ in black currant oil and 89.4 mg kg⁻¹ in rose hip oil), α-tocopherol predominated in chokeberry oil (70.6 mg kg⁻¹). γ-Tocopherol was the main component in black currant oil (55.4 mg kg⁻¹) and rose hip oil (71.0 mg kg⁻¹). The fatty acid composition of triacylglycerols, individual phospholipids and sterol esters was also identified. In the phospholipids and sterol esters, the more saturated fatty acids, mainly palmitic, stearic, and long chain fatty acids predominated. © 1999 Society of Chemical Industry     

Kigelia africana seed: proximate,mineral, vitamin E,fibre, amino acid and fatty acid composition

Research reports on the ethnomedical and pharmacological potential of Kigelia africana extracts. In this study, the nutritional potential of K. africana seed and seed oil was evaluated by chemical analyses. Organic matter and ash constituted 915.23 ± 7.98 g kg^?1 DM and 49.05 ± 4.55 g kg^?1 DM of the seed mass, respectively. Oil constituted 492.2 g kg^?1 DM of the seed mass with oleic acid, linoleic acid and α‐linolenic acid constituting 17.6%, 12.9% and 54.3%, respectively, of the seed oil. Vitamin E concentration was 0.94 ± 0.25 μg g^?1. Crude protein was 357.35 ± 3.39 g kg^?1 DM. Arginine (6.14 ± 0.31 g per 100 g) as the most abundant amino acid and hydroxyproline (0.11 ± 0.06 g per 100 g) the least. Phosphorus (1123.2 mg per 100 g) and calcium (56.1 mg per 100 g) were, respectively, the most and least abundant minerals. Gross energy was 29.6 ± 0.06 MJ kg^?1. Kigelia africana seeds could be exploited as nutrient‐dense dietary supplement rich in protein, oleic acid and essential fatty acids.     

A new vegetable oil from noni (Morinda citrifolia) seeds

The nutritional quality and safety of oil extracted from noni (Morinda citrifolia) seeds was evaluated to determine its potential as a useful vegetable oil. The average oil content of noni seeds was found to be 124.9 g kg¹. The mean linoleic acid content of crude noni seed oil was 59.4%. The average β‐sitosterol, campesterol, stigmasterol, and α‐tocopherol contents of noni seed oil were 4310, 2195, 2020, and 382 mg kg^?1, respectively. No evidence of acute oral toxicity was observed for noni seed or the oil at 5 g kg^?1 b.w. and 10 mL kg^?1 b.w., respectively. Noni seed oil was not gentoxic in the Salmonella typhimurium reverse mutation assay or the in vitro mammalian chromosomal aberration assay. These results indicate that noni seeds may be a useful new source of vegetable oil.     

Effect of harvest time on seed oil and protein contents and compositions in the oleaginous gourd Lagenaria siceraria (Molina) Standl

BACKGROUND: The stage of fruit ripeness at the time of harvest determines the final quality of ripe fruit. In this study, changes in the chemical composition of seed kernels from the oleaginous gourd Lagenaria siceraria (Molina) Standl. during maturation were evaluated to determine the best time to harvest the berries. Two cultivars (round and oval berry) were studied at three maturation stages (30 and 50 days after fruit set (DAFS) and complete plant whiteness (CPW)). RESULTS: Seed kernels were rich in oil (527.2–544.6 g kg⁻¹), protein (402.8–403.3 g kg⁻¹), minerals and energy. Maturation influenced the chemical compounds of the two cultivars differently. Best quantities of these components were reached at 50 DAFS. However, protein bioavailability was better at 30 DAFS and CPW in the round and oval berry cultivars respectively. Lagenaria siceraria oils were of good quality, containing an abundance of essential fatty acids (647.2–667.0 g kg⁻¹). CONCLUSION: Both cultivars of L. siceraria should be harvested at 50 DAFS owing to the good nutritional properties of their seeds and oils. However, to obtain best‐quality proteins, round and oval berry cultivars should be harvested at 30 DAFS and CPW respectively. The results of this study will be useful in reducing the production time of fruits and improving the nutritional quality of their seeds. Copyright © 2011 Society of Chemical Industry     

Fatty acids and bioactive compounds of the pulps and kernels of Brazilian palm species,guariroba (Syagrus oleraces), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata)

BACKGROUND: Bioactive compounds are capable of providing health benefits, reducing disease incidence or favoring body functioning. There is a growing search for vegetable oils containing such compounds. This study aimed to characterize the pulp and kernel oils of the Brazilian palm species guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata), aiming at possible uses in several industries. RESULTS: Fatty acid composition, phenolic and carotenoid contents, tocopherol composition were evaluated. The majority of the fatty acids in pulps were oleic and linoleic; macaúba pulp contained 526 g kg^?1 of oleic acid. Lauric acid was detected in the kernels of all three species as the major saturated fatty acid, in amounts ranging from 325.8 to 424.3 g kg^?1. The jerivá pulp contained carotenoids and tocopherols on average of 1219 µg g^?1 and 323.50 mg kg^?1, respectively. CONCLUSION: The pulps contained more unsaturated fatty acids than the kernels, mainly oleic and linoleic. Moreover, the pulps showed higher carotenoid and tocopherol contents. The kernels showed a predominance of saturated fatty acids, especially lauric acid. The fatty acid profiles of the kernels suggest that these oils may be better suited for the cosmetic and pharmaceutical industries than for use in foods. Copyright © 2011 Society of Chemical Industry     

Proximate composition,amino acid content and haemagglutinating and trypsin‐inhibiting activities of some Brazilian Vigna unguiculata (L) Walp cultivars

Seeds of Brazilian Vigna unguiculata (L) Walp cultivars (EPACE 10, EPACE 11, Pitiuba, TVu 1888, IPA 206 and Olho de Ovelha) were analysed to establish their proximate composition, amino acid content and presence of antinutritional and/or toxic factors. The seed protein, carbohydrate and oil contents ranged from 195 to 261 g kg⁻¹ dry matter, from 678 to 761 g kg⁻¹ dry matter and from 12 to 36 g kg⁻¹ dry matter respectively. EPACE 10, EPACE 11, Pitiuba, TVu 1888, IPA 206 and Olho de Ovelha cultivars are rich in glutamin/glutamic acid, asparagin/aspartic acid and phenylalanine + tyrosine. The essential amino acid profile compared with the FAO/WHO/UNU scoring pattern requirements for different age groups showed that these seeds have methionine + cysteine as the first limiting amino acid for 2–5‐year‐old children. However, only Pitiuba, IPA 206 and Olho de Ovelha are deficient in methionine + cysteine for 10–12‐year‐old children. The contents of threonine, valine, isoleucine, leucine and methionine + cysteine of all cultivars were lower than those of hen egg. Haemagglutinating activity measured against rabbit erythrocytes was found to be present in the six cultivars, but only after the red cells were treated with proteolytic enzymes. All cultivars displayed protease inhibitor activity which varied from about 12.0 to 30.6 g trypsin inhibited per kg flour. Urease and toxic activities were not detected in any of the studied cultivars. © 2000 Society of Chemical Industry     

Metabolic changes of biochemical constituents in developing fennel seeds (Foeniculum vulgare)

Fennel (Foeniculum vulgare) is the major spice/condimental crop of Haryana, generally used in India for preparing pickles and in vegetable cooking. Flowers were tagged at anthesis, fennel seeds (local variety) were collected at 1-week intervals after 40 days from anthesis for studying biochemical constituents. Moisture and protein contents decreased significantly with the advancement of seed development. Oil content ranged from 68 to 135·7 g kg^?1 (dry weight basis), which increased with seed development. The oil content was greater in mature seeds. The presence of phytate (11·35–13·10 mg g^?1) was also observed, which affects the availability of Zn and Fe. Fennel seeds were found to be a rich source of micro- and macroelements. Neutral detergent fibre, acid detergent fibre, cellulose and lignin contents increased significantly with the advancement of seed development. Oleic and linoleic fatty acids were found to be major fatty acids and variable proportions of different fatty acids were observed.     

Variability in oil content and fatty acid composition of Ethiopian and introduced cultivars of linseed

This study was undertaken to assess the variability in oil content, oil yield and fatty acid composition of 60 linseed cultivars and to identify suitable accessions for use in future breeding and development endeavours in Ethiopia. Mean oil contents ranged from 291 to 359 g kg^?1, while oil yields varied between 1443 and 3276 g m^?2. Exotic introductions, especially those from Canada such as CDC‐VG, had higher oil contents than the local cultivars. Thus the introduction of exotic materials should be given more emphasis through germplasm exchange programmes. Unsaturated fatty acids were the major components in the oils, varying significantly (P < 0.01) from 859 to 906 g kg^?1, while minor saturated fatty acids were present at 84–119 g kg^?1. The contents of oleic, linoleic and linolenic acids were 148–293, 109–161 and 470–591 g kg^?1 respectively. Although accessions with variable linolenic acid contents were identified, this variability was insufficient to develop genotypes with less than 20 g kg^?1 linolenic acid for cooking oil through conventional crossing and selection methods. Hence mutation techniques and the introduction of exotic lines should be regarded as alternative approaches to obtain linseed genotypes with low linolenic acid contents. Copyright © 2004 Society of Chemical Industry     

Effect of fish,starch and salt contents on the microstructure and expansion of fish crackers (‘keropok’)

Light microscopy studies on the fish cracker gel and expanded product (‘keropok’) emphasised the role of fish proteins in the starch expansion process. The addition of salt (20 g kg⁻¹) in the ‘keropok’ helped to distribute evenly the starch in the fish protein. Formation of thin fish muscle bundles assisted the expansion of ‘keropok’. At 700–900 g kg⁻¹ fish content, the fish muscle bundles formed a continuous network that caused a drop in the ‘keropok’ expansion. From the scanning electron microscopy study, ridges were found in samples (containing 600–900 g kg⁻¹ fish content) with 20 g kg⁻¹ salt at high magnification. © 1999 Society of Chemical Industry     

The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)

BACKGROUND: Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. RESULTS: The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.6–69.6% of the total, followed by oleic (16.2–31.2%), palmitic (6.9–12.9%) and stearic (1.44–4.69%). The oils of all the seeds analysed showed a preponderance of α‐tocopherol (ranging from 260.5 to 153.1 mg kg^?1 oil extract). β‐Tocopherol, γ‐tocopherol and δ‐tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg^?1, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = ? 0.834, P < 0.01). CONCLUSION: Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses. Copyright © 2012 Society of Chemical Industry     

Monitoring of seed composition of prickly pear (Opuntia ficus‐indica L) fruits during maturation period

Prickly pear fruit seeds were subjected to a range of chemical analyses during their 15 week maturation period. Seeds contained on average 71.5 g kg^?1 dry matter, 61.9 g kg^?1 crude oil, 9.4 g kg^?1 protein, 507.4 g kg^?1 crude fibre, 12.3 g kg^?1 ash and 409.0 g kg^?1 carbohydrate. The fatty acid composition of prickly pear seed oil consisted of 1.3–1.9 g kg^?1 myristic (14:0), 132.1–156.0 g kg^?1 palmitic (16:0), 14.4–18.5 g kg^?1 palmitoleic (16:1), 33.1–47.9 g kg^?1 stearic (18:0), 210.5–256.0 g kg^?1 oleic (18:1), 522.5–577.6 g kg^?1 linoleic (18:2), 2.9–9.7 g kg^?1 linolenic (18:3), 4.2–6.6 g kg^?1 arachidic (20:0) and 2.1–3.0 g kg^?1 behenic (22:0) acids, which is comparable with that of corn oil. No statistical difference in seed weight ratio was determined during the maturation period, whereas changes in the saturated fatty acids of the seed oil were observed. From this study it can be concluded that the seeds of prickly pear are suitable as animal feed. Copyright © 2003 Society of Chemical Industry     

Effect of seed treatments on the chemical composition of two amaranth species: oil,sugars, fibres,minerals and vitamins

The effects of seed treatments, including cooking, popping, germination and flour air classification on several components of Amaranthus caudatus and A. cruentus seeds, including oil, sugars, fibre, minerals and vitamins were studied. The lipid, crude and dietary fibre, ash, and sugar contents were 71, 43, 140, 30 and 18 g kg^?1 in raw A. caudatus and 85, 39, 134, 40 and 22 g kg^?1 in raw A. cruentus seeds, respectively. Sucrose was the dominant sugar in the raw and thermal treated seeds of both species, while glucose and galactose were the dominant ones in the high protein and the germinated seed flours. Phosphorus, potassium, magnesium and calcium were the dominant minerals in the raw seeds of both species. Air classification increased the content of minerals by more than 35% while thermal treatments did not affect their content and germination increased the calcium and zinc contents. The ascorbic acid contents were 0.030 and 0.023 g kg^?1 sample in raw A. caudatus and A. cruentus seeds, respectively. All the treatments reduced the ascorbic acid content, with a high effect for the air classification and the germinated seeds dried at 90 °C. The levels of vitamin B complex, including niacin, niacinamide, pyridoxine and riboflavin were increased in the high protein flour fraction (protein contents of these fractions of A. caudatus and A. cruentus were 263.9 g kg^?1 and 246.6 g kg^?1, respectively) and decreased in the thermal treated flours. Germination mostly increased the amounts of those vitamins while drying reduced their amounts. Copyright © 2005 Society of Chemical Industry