Effect of certain fungi on the lipids of wheat kernels, sesame and soybean seeds

ABSTRACT

Physical and chemical properties of the oils extracted from healthy and infected seeds rich in carbohydrates [wheat], proteins [soybean] and oil [sesame] were studied. The results showed a decrease in refractive index and iodine value and an increase in acid value in infected oil. The fungal infection caused qualitative and quantitative differences in the free and bound fatty acids of the seeds in this study. Fungal infection led to the appearance of some new fatty acids and disappearance of some medium chain-length fatty acids