Polyphenols content of Kronaki, Chemlali, Frantoio and Mission olive varieties was studied. Total polyphenols content of virgin, crude pomace olive oils and vegetation water significantly increased from unripe to the ripe stage in all varieties. Kronaki fruits recorded the highest total polyphenols content followed by Frantoio, Mission and Chemlali in both two ripening stages. Total polyphenols content was 315 and 335 ppm for virgin oil, 68 and 75 ppm for crude pomace oil and 230 and 250 ppm for vegetation water of Kronaki fruits at unripe and ripe stage, respectively. Polyphenols compounds of the studied virgin olive oils at ripe stage were determined by HPLC. p-coumaric acid was the major polyphenols compound represented 13.40, 11.53, 9.50 and 7.70 % followed by o-coumaric acid which recorded 5.98, 6.54, 8.78 and 7.37 % of total polyphenols in Kronaki, Mission, Frantoio and Chemlali, respectively. Moreover, gallic, catechin, p-hydroxybenzoic, salicylic, quercetin, cinnamic acids and phenol present as minor compounds in all studied olive oils expect gallic acid it not found in Mission variety. The effect of ripe Kronaki olive's total polyphenols addition on sunflower oil stability as natural antioxidants was evaluated. The stability of sunflower oil was increased with increasing the level of olive's polyphenols extract addition. Polyphenols extract addition at 0.15% exhibited remarkable antioxidant activity of sunflower oil and its stability reached to abut two-folds compared with the control. Besides, the polyphenols extract from vegetation water was more effective on sunflower oil stability compared to that of virgin or crude pomace oil extracts. That encourages the using of vegetation water (a by-product of olive oil industry) polyphenols extract as natural antioxidant source.

Polyphenols content of Kronaki, Chemlali, Frantoio and Mission olive varieties was studied. Total polyphenols content of virgin, crude pomace olive oils and vegetation water significantly increased from unripe to the ripe stage in all varieties. Kronaki fruits recorded the highest total polyphenols content followed by Frantoio, Mission and Chemlali in both two ripening stages. Total polyphenols content was 315 and 335 ppm for virgin oil, 68 and 75 ppm for crude pomace oil and 230 and 250 ppm for vegetation water of Kronaki fruits at unripe and ripe stage, respectively. Polyphenols compounds of the studied virgin olive oils at ripe stage were determined by HPLC. p-coumaric acid was the major polyphenols compound represented 13.40, 11.53, 9.50 and 7.70 % followed by o-coumaric acid which recorded 5.98, 6.54, 8.78 and 7.37 % of total polyphenols in Kronaki, Mission, Frantoio and Chemlali, respectively. Moreover, gallic, catechin, p-hydroxybenzoic, salicylic, quercetin, cinnamic acids and phenol present as minor compounds in all studied olive oils expect gallic acid it not found in Mission variety. The effect of ripe Kronaki olive's total polyphenols addition on sunflower oil stability as natural antioxidants was evaluated. The stability of sunflower oil was increased with increasing the level of olive's polyphenols extract addition. Polyphenols extract addition at 0.15% exhibited remarkable antioxidant activity of sunflower oil and its stability reached to abut two-folds compared with the control. Besides, the polyphenols extract from vegetation water was more effective on sunflower oil stability compared to that of virgin or crude pomace oil extracts. That encourages the using of vegetation water (a by-product of olive oil industry) polyphenols extract as natural antioxidant source.

Heavy metals may cause deleterious effects on human health upon ingestion of foodstuffs contaminated with unsafe levels. This was our motivation to determined the concentrations of heavy metals; lead, cadmium, nickel, manganese and zinc in some of cereal grains and wide variety of foodstuffs in Assiut Governorate, Egypt. The obtained data revealed that wheat grains contained the highest level of lead, while peanut contain the highest mean values of Ni, Mn and Zn. Cadmium could not be detected in all analyzed cereal grains and peanut samples. Mean values of Pb in snack sources ranged from 0.051 ± 0.057 to 9.81 ± 0.472 mg/kg, while Cd mean values ranged from 0.092 ± 0.16 to 0.544 ± 0.83 mg/kg. The maximum levels of Ni, Mn and Zn in the different snack sources ranged from 2.69 - 5.38, 5.00 - 32.22 and 19.80 - 49.24 mg/kg, respectively. Pb and Cd levels ranged from 1.526 - 2.104 and 0.044 - 0.640 mg/kg in pop corn, respectively. Ni, Mn and Zn levels in pop corn samples ranged from 1.28 to 6.19, 4.95 to 16.48 and 12.50 to 43.02 mg/ kg, respectively. Both Pb and Cd could not be detected in corn flakes samples. However, the highest levels of Zn in comparison with that of pop corn and baby food samples were recorded. All baby food samples contained Pb levels that vary from 2.47 to 3.58 mg/kg and, Cd levels that were non-detectable to 0.78 mg/kg. On the other hand, baby food samples had the highest level of Mn followed by pop corn then corn flacks. Wheat flour (72% extraction) contains the lowest mean value of Pb and Ni comparing with the other wheat milled fractions. However, the highest mean values of both elements were found in fine bran. Cd was not detected in all wheat mill fractions. Concerning the health hazards to the consumers especially in early life, none of corn samples exceed the recommended limit of Pb, but all wheat and peanut samples exceed maximum Egyptian permissible limit. Snacks were highly contaminated with Pb because five sources (43.75% from total samples) contain levels above the maximum Egyptian limit. All wheat-based products (Baby foods) and milled wheat fractions and 33% of pop corn exceed the limit for their Pb content. About 47.7% of tested snacks, 33.3% of baby foods and 16.7% of pop corn samples have Cd levels above 0.1 mg/kg, which is the maximum Egyptian permissible limit. The study indicates that snacks as corn products, wheat and its fractions, and peanut showed high levels of Pb, in addition to Cd in snacks. Health hazards of these metals are fully discussed.

Heavy metals may cause deleterious effects on human health upon ingestion of foodstuffs contaminated with unsafe levels. This was our motivation to determined the concentrations of heavy metals; lead, cadmium, nickel, manganese and zinc in some of cereal grains and wide variety of foodstuffs in Assiut Governorate, Egypt. The obtained data revealed that wheat grains contained the highest level of lead, while peanut contain the highest mean values of Ni, Mn and Zn. Cadmium could not be detected in all analyzed cereal grains and peanut samples. Mean values of Pb in snack sources ranged from 0.051 ± 0.057 to 9.81 ± 0.472 mg/kg, while Cd mean values ranged from 0.092 ± 0.16 to 0.544 ± 0.83 mg/kg. The maximum levels of Ni, Mn and Zn in the different snack sources ranged from 2.69 - 5.38, 5.00 - 32.22 and 19.80 - 49.24 mg/kg, respectively. Pb and Cd levels ranged from 1.526 - 2.104 and 0.044 - 0.640 mg/kg in pop corn, respectively. Ni, Mn and Zn levels in pop corn samples ranged from 1.28 to 6.19, 4.95 to 16.48 and 12.50 to 43.02 mg/ kg, respectively. Both Pb and Cd could not be detected in corn flakes samples. However, the highest levels of Zn in comparison with that of pop corn and baby food samples were recorded. All baby food samples contained Pb levels that vary from 2.47 to 3.58 mg/kg and, Cd levels that were non-detectable to 0.78 mg/kg. On the other hand, baby food samples had the highest level of Mn followed by pop corn then corn flacks. Wheat flour (72% extraction) contains the lowest mean value of Pb and Ni comparing with the other wheat milled fractions. However, the highest mean values of both elements were found in fine bran. Cd was not detected in all wheat mill fractions. Concerning the health hazards to the consumers especially in early life, none of corn samples exceed the recommended limit of Pb, but all wheat and peanut samples exceed maximum Egyptian permissible limit. Snacks were highly contaminated with Pb because five sources (43.75% from total samples) contain levels above the maximum Egyptian limit. All wheat-based products (Baby foods) and milled wheat fractions and 33% of pop corn exceed the limit for their Pb content. About 47.7% of tested snacks, 33.3% of baby foods and 16.7% of pop corn samples have Cd levels above 0.1 mg/kg, which is the maximum Egyptian permissible limit. The study indicates that snacks as corn products, wheat and its fractions, and peanut showed high levels of Pb, in addition to Cd in snacks. Health hazards of these metals are fully discussed.