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Antioxygenic Activity of Solanum nigrum L.Leaves in Sunflower Oil Model System and Its Thermal Stability

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Food and Nutrition Sciences 2014年第11期5卷 1022-1029页

作者： Ananthan Padmashree Gopal kumar Sharma Anil Dutt semwal Chitrashekarachar Mahesh Department of Cereals and Pulses Technology Defence Food Research Laboratory Siddarthanagar Mysore India

The antioxygenic activity of Solanum nigrum L. leaves and its various solvent extracts were evaluated using sunflower oil model system. Leaf powder and its methanol/water (80:20) soluble fraction showed strong antioxygenic activity in refined sunflower oil. On the other hand, ethyl acetate fraction exhibited marginal antioxygenic activity, whereas the water soluble fraction was practically devoid of any activity in refined sunflower oil. Thermal stability of different extracts of Solanum nigrum L. leaves heated at 80?C in refined sunflower oil also indicated the strong efficacy of methanol/water (80:20) extract to inhibit thermal oxidation. Solanum nigrum L. contain high levels of magnesium (239.0 mg/100g) and phosphorous (80.3 mg/100g). Fatty acid analysis of the lipid extracted from Solanum nigrum L. leaves indicated the presence of linoleic (59.1%) as a major fatty acid. The result of this study confirmed the presence of antioxygenic compounds in leaves, in particular its methanol/water (80:20) extracts showed great potential as a natural antioxidant to inhibit lipid peroxidation in foods.

关键词： Solanum nigrum L. Antioxygenic Activity Solvent Extraction Thermal Stability Phenolics Flavonoids

Emission of Thermal Photon in Heavy-Ion Collisions

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Journal of Modern Physics 2014年第9期5卷 792-799页

作者： Poonam Jain Yogesh kumar deepak kumar Department of Physics Shyam Lal College University of Delhi New Delhi India Department of Physics Sri Aurobindo College University of Delhi New Delhi India

We study the leading order processes for photon production using a phenomenological model of quark-gluon plasma (QGP) in relativistic heavy-ion collisions incorporating the parametrization factors in thermal dependent quark mass. The measurement of photon emission provides valuable insights into the early conditions of QGP. The production rate is observed in the low and intermediate range of energy and transverse momentum. The photon yield is found to increase marginally with the effect of thermal dependent quark mass. The results are little enhanced and in good agreement with other work.

关键词： Photons Quark-Gluon Plasma

Utilization of Virgin Coconut Meal (VCM) in the Production of Ready-to-Eat Indian Traditional Sweet Meat Using Response Surface Methodology

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Food and Nutrition Sciences 2011年第3期2卷 214-221页

作者： Yashi Srivastava Anil Dutt semwal Gopal kumar Sharma Amarinder Singh Bawa 不详

Virgin coconut meal (VCM) was used for the development of ready-to-eat Indian traditional sweet meat commonly known as “ladoo” both with and without sorbic acid (0.3%). The different ingredients were optimized following re-sponse surface methodology with three independent variables i.e. sugar, water and VCM and sensory attributes as responses. The changes in the quality of VCM ladoo packed in polypropylene (PP, 75 μ) and laminates of metalized polyester (MP, 75 μ) were monitored during storage to establish the shelf life under ambient temperature conditions (15?C - 34?C). Samples without added potassium sorbate spoiled within three weeks of storage due to mold growth and fermented odour. VCM ladoo containing sorbic acid did not support any microbial growth during storage up to 4 months, however, during storage samples packed in PP lost moisture and became hard and brittle, while those packed in MP remained soft. Peroxide and thiobarbituric acid values were higher in PP packed samples as compared to those packed in MP. Sorbic acid degraded during storage of ladoo and the rate of degradation was higher in PP packed ladoos than that in MP packed ones.

关键词： Virgin Coconut Meal (VCM) Response Surface Methodology Ladoo Peroxide Value Thiobarbituric Acid Sweet Meat

In VitrAntioxygenic Activity of Ridge Gourd (Luffa acutangula) Pulp, Peel and Their Extracts on Peroxidation Models

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American Journal of Plant Sciences 2012年第10期3卷 1413-1421页

作者： Ananthan Padmashree Gopal kumar Sharma Anil Dutt semwal Amarinder Singh Bawa Department of Cereals and Pulses Technology Defence Food Research Laboratory Siddarthanagar India

Ridge gourd pulp and peel powders as well as their various solvent fractions were evaluated for antioxygenic activity using different methods. Ridge gourd pulp and peel powders at 2% level and their ethanol/water soluble extracts exhibited strong antioxygenic activity in sunflower oil stored at 37?C. The water soluble extract devoid of any antioxygenic activity in sunflower oil. Ridge gourd pulp and peel powders as well as their extracts were evaluated for their antioxygenic activity using linoleic acid peroxidation, β-carotene-linoleic acid bleaching and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) methods. Ethanol/water extracts from ridge gourd pulp and peel showed highest antioxygenic activity followed by water extracts, while the petroleum ether extract showed moderate antioxygenic activity. Ridge gourd peel powder and its extracts showed slightly higher antioxygenic activity than ridge gourd pulp powder and its extracts. This may be attributed to the presence of higher amounts of phenolics and flavonoids which have been reported as potential antioxidants.

关键词： Ridge Gourd Antioxygenic Activity Solvent Extraction Phenolics Flavonoids

Optimization of AWJM Process Parameters on 3D-Printed Onyx-Glass Fiber Hybrid Composite

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Journal of Harbin Institute of Technology(New Series) 2023年第2期30卷 84-98页

作者： Dharmalingam G Arun Prasad M deepak Panghal Sachin Salunkhe Siva kumar M Rathinasuriyan C Department of Mechanical Engineering Vel Tech Rangarajan Dr.Sagunthala R&D Institute of Science and TechnologyAvadiChennai-600062Tamil NaduIndia Department of Fashion Technology National Institute of Fashion TechnologyNew Delhi-11016India

Compared with conventional manufacturing methods, the additive manufacturing technique enhances mechanical properties. The present investigation of additive manufacturing technique is focused on delamination studies of Onyx-Glass Fiber Hybrid Polymer Composite(OGFHPC) along with surface roughness properties during machining(drilling) of composites through abrasive water jet machining(AWJM). However, delamination is a major issue during machining of OGFHPC. In order to overcome these drawbacks, the fabrication of OGFHPC was carried out using fused deposition modeling(FDM) technology which is an additive manufacturing method with Mark forged Mark Two 3D-composite printer. The machinability studies were conducted for drilling operation through AWJM process with different abrasive mass flow rates, drilling diameters and traverse speeds. These drilling machinability process parameters were optimized through the design of experiments-Taguchi analysis followed by the analysis of variance(ANOVA) and validated through the Harmony Search Algorithm(HSA), Whale Optimization Algorithm(WOA) and Grey Wolf Optimization Algorithm(GWO). It was observed that minimum delamination and surface roughness of OGFHPC were optimized for AWJM at abrasive mass flow rates(450 g/min), drilling diameters(12 mm) and traverse speed rate(30 mm/min).

关键词： Onyx-Glass composite fused deposition modeling AWJM delamination surface roughness Taguchi analysis

Studies on the Optimization and Storage Stability of Virgin Coconut Meal Incorporated Instant Sooji Halwa Mix

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Food and Nutrition Sciences 2012年第8期3卷 1092-1099页

作者： Mohammed Ayub Khan Mahesh Chitrashekarchar Anil Dutt semwal Gopal kumar Sharma Defence Food Research Laboratory Siddarthanagar Mysore 570 011 India

Virgin Coconut Meal (VCM) was used for the development of instant wheat sooji (semolina) halwa mix with better nutritional attributes. Central composite rotatable design (CCRD) with 2 independent variables (sugar and VCM) and 4 responses (lightness, redness, taste and overall acceptability) was used for the optimisation. VCM incorporated instant halwa mix prepared using optimised levels of ingredients contained moisture 0.95%;fat 26.2%;protein 7.65%;total ash 0.86%;fibre 1.02% and received overall acceptability score of 8.5 on a 9 point hedonic scale providing 523.86 K·cal/ 100g. The changes in quality of stored VCM incorporated instant halwa mix packed in polypropylene (PP, 75 μ) and laminates of metallised polyester (MP, 90 μ) were monitored in order to assess the shelf-life. Instant halwa mix remained stable and acceptable for one year in both the packaging materials under ambient temperature conditions (15℃ - 34℃). However, the rate of lipid peroxidation was found to be slightly higher in PP packed samples as compared to MP packed ones. Fatty acid composition of VCM incorporated instant halwa mix remained practically unchanged during storage. Oleic acid was the major fatty acid present in fat extracted from halwa mix followed by palmitic and lauric acids.

关键词： Virgin Coconut Meal Optimization Packaging Materials Shelf-Life Overall Acceptability Fatty Acid Composition

Knowledge,access and utilization of bednets among stable and seasonal migrants in an artemisinin resistance containment area of Myanmar

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Infectious Diseases of Poverty 2017年第1期6卷 1227-1234页

作者： Wint Phyo Than Tin Oo Khin Thet Wai Aung Thi Philip Owiti Binay kumar Hemant deepak Shewade Rony Zachariah Regional Public Health Department Ministry of HealthBagoMyanmar Department of Medical Research Ministry of HealthYangonMyanmar National Malaria Control Program Ministry of HealthNaypyitawMyanmar Academic Model Providing Access to Healthcare(AMPATH) EldoretKenya GAVI the Vaccine Alliance GenevaSwitzerland International Union Against Tuberculosis and Lung Disease(The Union) South-East Asia Regional OfficeNew DelhiIndia Medecins Sans Frontieres Operational Research Unit(LuxOR)Luxembourg CityLuxembourg

Background:Myanmar lies in the Greater Mekong sub-region of South-East Asia faced with the challenge of emerging resistance to artemisinin combination therapies(ACT).Migrant populations are more likely than others to spread ACT resistance.A vital intervention to reduce malaria transmission,resistance spread and eliminate malaria is the use of bed *** seasonal and stable migrants in an artemisinin resistance containment region of Myanmar,we compared a)their household characteristics,b)contact with health workers and information material,and c)household knowledge,access and utilization of bed ***:Secondary data from community-based surveys on 2484 migrant workers(2013 and 2014,Bago Region)were analyzed of which 37%were seasonal *** net access and utilization were assessed using a)availability of at least one bed net per household,and b)one bed net per two persons,and c)proportion of household members who slept under abed net during the previous night(Indicator targets=100%).Results:Over 70%of all migrants were from unstable work settings with short transitory *** household size was five(range 1-25)and almost half of all households had children under-five *** 10%of migrants were night-time *** than 40%of households had contact with health workers and less than 30%had exposure to information education and communication(IEC)materials,the latter being significantly lower among seasonal *** 70%of households were aware of the importance of insecticide-treated bed-nets/long-lasting insecticidal nets(ITNs/LLINs),but knowledge on insecticide impregnation and retreatment of ITNs was poor(<10%).Although over 95%of households had access to at least one bed net,the number with one bed net per two persons was grossly inadequate(13%for stable migrants and 9%for seasonal migrants,P=0.001).About half of all household members slept under a bed net during the previous ***:This study reveals important short-fa

关键词： Operational research Malaria Transmission Artemisinin Greater Mekong sub-region Mosquito

A review on valorization of different byproducts of mango(Mangifera indica L.)for functional food and human health

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Food Bioscience 2022年第4期48卷 665-692页

作者： Alok kumar Gupta Pawan Singh Gurjar Karma Beer Alemwati Pongener S.C.Ravi Smita Singh Anil Verma Abha Singh Mamta Thakur Soubhagya Tripathy deepak kumar Verma Division of Post-harvest Management ICAR-Central Institute for Subtropical Horticulture(Ministry of Agriculture and Farmers WelfareGovernment.of India)LucknowUP226101India ICAR-Central Institute for Arid Horticulture BikanerRajasthanIndia ICAR-Indian Agricultural Research Institute AssamIndia Department of Nutrition and Dietetics University Institute of Applied Health SciencesChandigarh UniversityChandigarh140413PunjabIndia Department of Food Technology School of SciencesITM UniversityGwalior474001Madhya PradeshIndia Agricultural and Food Engineering Department Indian Institute of Technology KharagpurKharagpur721302West BengalIndia

Mango(Mangifera indica)is one of the most popular fruits in the *** processing,the byproducts such as peel,seed and kernel are produced,which are high in bioactive *** is a need to utilize them to formulate food products or extract the functional *** paper provides an overview about the nutritional composition of mango byproducts besides discussing the bioactive compounds(BACs).The manuscript also explores the existing evidences on the biological activity of BACs and the potential of mango peel and seed kernel to develop value-added foods and *** kernel is a great source of macronutrients and micronutrients with a relatively high antioxidant and polyphenolic content,whereas mango peels are rich in protocatechuic acids,mangiferin andβ-*** BACs demonstrate numerous biological activities including anti-oxidant antimicrobial,anti-diabetic,anti-cancer and anti-inflammatory *** of the promising strategies to utilize these byproducts is the development of different value-added food products such as bakery products,meat products,and dairy-based products for improving their phenolic compounds,fiber content,carotenoids,and antioxidant *** review thus illustrates the nutraceutical and pharmacological properties of mango byproducts and their appropriate use to enhance nutrition and health.

关键词： Mango peel and kernel Nutritional composition Bioactive compounds Flavonoids Mangiferin Carotenoids Food utilization Biological properties

Application of Single Scan Differential Scanning Calorimetry Technique for Determination of Kinetic Parameters of Crystallisation in Se-Sb-Ag

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Journal of Crystallization Process and Technology 2019年第1期9卷 1-11页

作者： Nidhi Yaduvanshi deepak kumar Nikhil Rastogi Ashok kumar Department of Physics JSS Academy of Technical Education Noida India Department of Physics IFTM University Moradabad India Department of Physics Harcourt Butler Technical University Kanpur India

A single scan has been performed in Differential Scanning Calorimetry (DSC) at a heating rate of 15oC/min under non-isothermal conditions to investigate the crystallization kinetics of glassy Se90Sb10-xAgx alloys (where x = 2, 4, 6, 8). For this purpose, Handerson’s theory based on non-isothermal method for thermal analysis of single-scan DSC data has been used. The activation energy of crystallization and order parameter has been determined and composition dependence of these parameters has been discussed.

关键词： Differential Scanning Calorimetry Crystallization Order Parameter