Effect of high and low temperatures on the volatile flavor components of Egyptian rocket seeds and leaves

Egyptian Rocket seeds and leaves [Eruca sativa] were water distilled to obtain their volatile oils. The yield percents were 0.45% from seeds and 0.40% from leaves [on dry weight basis]. Chemical analysis of the seed showed that it is a rich source of proteins and lipids, 28.7% and 27.7%, on dry weight basis, respectively. GC- Mass Spec. analysis of the volatile oil of rocket seeds identified twelve components; 4-methyl thiobutyl isothiocyanate was the major one [94.1%]. The physico-chemical properties of the volatile oil of Rocket seed were also determined. When the seed was heat treated at 70°C for 15 min, the percent yield of volatile oil was increased to 0.56% with a significant improvement in its odor quality. GC- Mass Spec. analysis showed that this improvement was accompanied with an increase in the content of 4-methyl thiobutyl isothiocyanate. The percentages of other components were partially or completely decreased. In contrast, the seeds treated at higher temperatures; 100°C or 130°C for 15 min were suffered from off odor. Moreover, when the fresh leaves of Rocket was frozen at -20°C for 7 days, the undiserable flavor change was accompanied with the converted of 5 [methylthio] pentanitrile to the ketone 2-tridecanone. While the drying of Rocket leaves at 50°C for 6 hr, the acceptable and distinct flavor of leaves was completely lost due to the loss of the unique volatile component pentanitrile, 5 [methylthio]

Biological evaluation of Egyptian eruca sativa seeds and leaves

A total of 12 Albino rats weighing 70 to 80 g. fed with basal diet and diet contained 279mg/100g body weight daily of Eruca sativa seeds and 2.08g/100g body weight daily of Eruca sativa leaves for a period of 4 weeks. The changes occurred in body weight [g] of rats were determined. After 4 weeks of the experiment, the average weight of the control group [fed on basal diet] increased by 76.8% of its original value [g], while the increase of second group of rats fed with Eruca sativa seeds was 106.2% of its original value [74g]. Moreover, the body weight of the third group of rats fed with Eruca sativa leaves was significantly increased by 137.2% of its original value [80g]. At the same time, the protein efficiency ratio [PER] increased from 1.47 [control] to 1.62 and 2.65 for the Eruca sativa seeds group and the Eruca sativa leaves group, respectively. In addition, the serum content of total cholesterol [TC] for control rats increased by 2 1.6% of its original value [102 mg/dl], while it decreased by 6.9% with the rats fed Eruca sativa seeds and increased by 16.76% with the rats fed with Eruca sativa leaves The serum content of total lipids [TL] of rats was increased by 7.7% of its original value [224mg/dl] for the control group and by 30% for the seed fed rats and 27.7% for the leaf fed rats. But the results were not statistically significant different. Simultaneously, the blood serum content of glucose was changed from 110.0 mg/dl [control] to 105.0 mg/dl and 121.0 mg/dl with the seed and leaf fed rats, respectively .Since the Eruca sativa plant had an inhibitory action against the factors which cause heart diseases and diabetes, it is recommended to include it in the human diet

Antioxidant and antimicrobial activities of Egyptian eruca sativa seed volatile oil

The percent yield of Egyptian Eruce sativa seeds volatile oil obtained by water distillation was 0.45%. The volatile oil components were separated and identified by gas chromatography / mass spectrometry. Twelve constituents were identified and found to be belonging to isothiocyanates group and nitriles group. The major constituent was 4- methyl thiobutyl isothiocyanates which represented 94.10%. Volatile oil was tested to evaluate its antioxidant activity.200 ppm and 400 ppm of Eruca sativa seeds volatile oil were added to sunflower oil. Stability of sunflower oil was determined by rancimat method, before and after addition of the volatile oil. Sunflower oil was also mixed with 200 ppm synthetic antioxidant agent [BHT]. oxidative stability was 6.8 hr, 16.8 hr, 7.4 hr and 14.9 hr for sunflower oil [control], Sunflower oil mixed with 200 ppm BHT, Sunflower oil mixed with 200 ppm volatile oil and sunflower oil mixed with 400 ppm volatile oil, respectively. The volatile oil was tested to evaluate its antimicrobial activity against some bacterial strains; namely Micrococcus spp.,Pseudomonas spp., Bacillus cereus and Enterobacter aerogenes. fungal Strains; namely Aspergillus niger and Aspergillus flavus, as well as against the yeast, Sacchromyces cereviseae. The diameter of the zone inhibition was taken as a criterion of antimicrobial activity at different concentrations of the volatile oil, which had a significant effect against Micrococcus spp., Pseudomonas spp. and S. cereviseae