The fat-soluble vitamins (A, D, E and K) and the most natural antioxidants (T.polyphenols, tocopherols, chlorophylls, carotenoids, δ-oryzanol, phenolic and flavonoid compounds) of seventeen vegetable oils (olive, corn crystal, corn lecuir, sunflower, palm olein, soybean, linseed, cottonseed, sesame, rice bran, peanut, blending, wheat germ, safflower, rapeseed, castor and coconut oils) were estimated. Results showed that, parameters established (acidity, peroxide value, K232 and 270nm.) to measure level of quality and fatty acid composition of olive oil were the best compared to other studied oils and also were in side the range reported by the Egyptain standareds for olive oil and International Olive Oil Cuoncel (IOOC).All vegetable oils contain a great amounts from vitamin E, especially corn lecuir, sesame, safflower, soybean and coconut oils was 36661, 30811,22540, 20334 and 16384 ppm., respectively, contrary with vitamin K recorded a lower values in all studied vegetable oil, it was ranging from 0.3 ppm in soybean oil to 6.1 ppm in rapeseed oil. On the other side safflower oil contained a higher amount from vitamin A (336.9 ppm), while linseed oil contained a considerable amount from vitamin D (46.5 ppm) followed that, rapeseed oil 23.3 ppm then corn crystal oil 22.9 ppm and wheat germ oil 21 ppm. Olive oil had a higher amount from T.polyphenols 324.91 ppm. Also results showed that, corn lecuir oil contained the highest value from T. tocopherols (212.53 ppm) compared to other vegetable oils. Carotenoids was the highest value in wheat germ oil 10.03 ppm, followed that in linseed oil 4.76 ppm , in rapeseed oil 4.5 ppm and in olive and castor oils were 2.28 and 2.05 ppm respectively. All studied vegetable oils had nearly amounts from chlorophylls, it was ranging from 0.538 ppm in corn crystal to 2.517 ppm in olive oil. δ-oryzanol contents found to be higher values in rice bran and wheat germ oils, (0.365 and 0.203 %, respectively,) but it was the lowest value in linseed oil (0.002 %) compared with other oils. This results indicated that, all vegetable oils enriched with the most identified phenolic compounds. Also it is clear from results narerigin compound was the highest value in some vegetable oils under study compared to other flavonoid compounds, whearas recorded the highest value in sesame oil (39.5 ppm.), followed by corn crystal oil (5.9 ppm.) then in corn lecuir oil (4.5 ppm.).

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his investigation was carried out during two seasons 2014 and 2015 at farm located EL-Nobarya, EL-Behera governorate, Egypt, to study the influence of foliar fertilization with soluation of potassium and magnesium sulphate at ratios of 3 and 5% and 0.5 and 1.5%, respectively, on the organolyptic attributes, purity, overall quality index, stability, bioactive compounds (tocopherols, pigments, polyphenols and diortho phenols) and phenolic compounds of Koronaki olive oil under the environmental condition. The results were as follows : the spraying with potassium and magnesium sulphate at ratios of 5% and 1.5% foliar fertilization, respectively, gave the highest positive attribute (fruity) of olive oil, follwed by 3 and 0.5%, respectively compared with the control samples in seasons 2014 and 2015, while the defect properties of olive oil were equal to zero in both treated (foliar fertilized) and untreated (control) samples during two seasons under study. Results showed that the lowest parameters for K232 and K270 nm. of olive oil were obtained when olive trees were foliar fertilization by potassium and magnesium sulphate at different concentrations in two seasons compared with control samples, while Δk recorded slight increase as a result of all previous treatments. Oleuropein, ellagic and E-vanillic phenolic compounds recorded high content compared to other phenolic compounds in the control samples while ellagic compound decreased compared with the control samples during two seasons.. Commonly, most phenolic compounds increased as a result of all folair fertilization under study. Foliar fertilization with solution of potassium and magnesium sulphate at all concentrations caused a high increment in Epi-catechin and cinamic compounds in season 2015, whilst these compounds decreased in seasons 2014 compared to control samples. But it caused decrease in carotonoids content in two seasons and also in chlorophylls content in season 2014 only. On the other hand, it caused increase in total tocopherol in two seasons with a higher value (5%) for foliar fertilization. Therefore, folair fertilization by potassium and magnesium sulphate at different concentrations caused increment in di-o-phenols of olive oil compared to the control samples during two seasons..

his work aimed to study the chemical composition of fresh neem seed, whole fruit, and flesh and also their defatted meal. Also this study was carried out to investigate the physical and chemical properties (color, taste, odor, status, RI, FFA, PV, k232, IV, SV and unsap.), fatty acids composition, phenol and flavonoid compounds of neem oils extracted by solvent from seed, whole fruit and flesh. The results can be summarized as follows: Neem seed contained a high percentage of crude oil, protein and crude fiber followed by whole fruit then flesh and vice versa for moisture content. There is difference in oil color extracted from seed, whole fruit and flesh, were greenish-brown, greenishyellow and golden yellow, respectively, while their taste and odor were bitter and unpleasant odor. Values of FFA, k232nm., IV, UNS and SV of neem oil extracted from flesh recorded a higher increased compared to other oils extracted from whole fruit and seed. Analysis of fatty acids by GC-capallary colum of these oils indicated that, high content in oleic acid for fruit and seed oils than that in flesh oil, but alph and gamma linolenic acids in the flesh oil recorded a higher content compared with oils obtained from whole fruit and seed. Results indicated that neem oils extracted from whole fruit and flesh contained high amount of total sterols (82.92 and 76.8%), respectively, while neem seed oil contained low amount of T. sterols and vice versa in amount of total hydrocarbons of these previous oils. Analysis of phenol and flavonoids compounds by HPLC of neem oils from whole fruit, seed and flesh reveal that it contained 22 and 11 phenolic and flavonoid compounds, respectively. Also analysis reveals neem fruit of oil contained a higher amount from all phenols compounds followed by flesh oil then seed oil. Also pyrogallol compound recorded a higher concentration compared to others phenol compounds in all neem oils under study.

ssential oils extracted from peels of five citrus fruit species namely: navel and baladi oranges (Citrus sinensis L.), grapefruit (Citrus paradisi Macfad), lemon (Citrus limon L.) and mandarin (Citrus reticulata Blanco), belonging to family Rutaceae were tested for their insecticidal and repellent activities at three different concentrations (1000, 5000, 10000ppm) against nymphs and adults of mealybug Icerya seychellarum . Also, formulated compounds, navel orange oil (1%), limonene (1%) and two recommended reference products (2% insecticidal soap and 1.5% Super Misrona), were bioassayed against mealybug I. seychellarum. The results revealed that, the oil of navel orange achieved the highest toxicity against nymphs and adults of mealybug I. seychellarum with LC 50 values of (406.97, 370.04 ppm), respectively, while, oil of mandarin recorded the lowest toxicity (LC 50 = 4148.80, 3435.99 ppm), respectively. Navel orange oil (1%) was more potent than limonene (1%) alone, while, limonene (1%) was more potent than the two reference products. Citrus species oils exhibited high repellency rate against the nymphs of I. seychellarum at the used concentrations. The highest repellency was achieved by navel orange oil, while, the lowest one was recorded with mandarin oil. The essential oils of five citrus species were isolated by hydrodistillation and the analysis of essential oil by GC/MS revealed the presence of 32 peaks, approximately all peaks were identified. The chemical composition showed that limonene was the main constituent in the five citrus oils and ranged from 67.50 to 91.20%. No phytotoxic symptoms were observed on Mango leaves treated by the citrus essential oils (Orange and baladi) and limonene. The results of the present study suggested that, orange oils (Navel and baladi) and pure limonene used as safe, potential natural products for control of I. seychellarum on Mango trees and may be used as alternatives to the reference products after application of these results in the semifield and field experiments.