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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

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

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

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

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Food and Nutrition Sciences 2015年第9期6卷 747-756页

作者： Kathalsar Ashwath Kumar gopal Kumar sharma Mohammed Ayub Khan Anil Dutt Semwal Cereals and Pulses Technology Division Defence Food Research Laboratory Siddarthanagar Mysore Karnataka India

In order to improve the nutritional quality of biscuits, a multigrain premix (MGP) was developed by using whole barley, sorghum, chickpea, pea and defatted soya flour, each at 20% level. The developed MGP had 26.28% protein, 10.13% insoluble dietary fiber and 7.38% soluble dietary fiber. The experiment was designed to optimise the MGP and wheat flour concentration for the development of multigrain biscuits with high protein, dietary fibre and to maximize the acceptability by the application of central composite rotatable design (CCRD) of Response Surface Methodology (RSM). The levels of incorporation of MGP and wheat flour were taken as variables whereas protein, soluble, insoluble fibers, biscuit dough hardness, breaking strength and overall acceptability (OAA) as responses. The optimum level of MGP and wheat flour obtained using numerical optimization was found to be 40 g and 60 g respectively. The biscuits prepared using these had 16.61% protein, 2.57% soluble fibre, and 6.67% insoluble fibre which is significantly (p ≤ 0.05) higher than control biscuit.

关键词： Multigrain Biscuits Breaking Strength High Protein and Fiber Multigrain Premix Response Surface Methodology (RSM)

Contamination of Lead and Mercury in Coal Basin of India

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Journal of Environmental Protection 2015年第12期6卷 1430-1441页

作者： Reetu sharma Shobhana Ramteke Khageshwar Singh Patel Sudhanshu Kumar Bighnaraj Sarangi Shankar gopal Agrawal Lesia Lata Huber Milosh School of Studies in Chemistry/Environmental Science Pt. Ravishankar Shukla University Raipur India Analytical Chemistry Section CSIR-National Physical Laboratory New Delhi India Department of Soil Science/Geology Maria Curie-Sklodowska University Lublin Poland

The coal is contaminated with toxic metals at the trace levels. They are released into the environment during mining, handling and burning of coal. The Korba basin has one of the largest coal exploitation areas in the country. In this work, contamination and sources of toxic metals i.e. Hg and Pb in the air, soil and sediment of the Korba basin, India are described. The concentration of Hg and Pb in the ambient air was ranged from 7.4 - 29 and 7.0 - 585 ng/m3 with mean value of 18 ± 4 and 129 ± 104 ng/m3 in the winter season. The mean concentration of Hg in the soil and sediment was 0.22 ± 0.03 and 0.44 ± 0.08 mg/kg, respectively. The higher concentration of Pb in the environmental samples was observed.

关键词： Lead Mercury Aerosol Soil Sediment

Development and Quality Evaluation of Choco Quinoa Nutri Bar during Storage

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Food and Nutrition Sciences 2018年第7期9卷 899-914页

作者： Ananthan Padmashree Neha Negi Soorya Haridas Thimma Govindaraj Kandanganth Raghavan Anila Kumar Anil Dutt Semwal gopal Kumar sharma Defence Food Research Laboratory Siddartha Nagar Mysuru India

Choco quinoa nutri bar was developed using quinoa as one of the ingredients to explore its nutritional benefits. Bars were packed in polypropylene (PP, 75 μ) and metallised polyester (12 μ) low density—high density (MP, 100 μ) (with/without vacuum) films, stored under ambient and 37°C temperature conditions for shelf life evaluation. Bar contained 14.43% protein, 14.93% fat with a calorific value of 426.75 k cal/100g. Chemical changes were observed significantly (p < 0.05) more in the samples stored at 37°C than the ones stored at ambient conditions (15°C - 34°C). Bars showed maximum stability at 0.33 aw with less chemical changes. Oleic acid (36.06%) was found to be the major fatty acids in the bar followed by palmitic (29.35%), stearic (17.12%) and linoleic (12.05%) acids. Hardness of the bar enhanced significantly during storage, and was observed significantly (p < 0.05) higher in the samples packed in MP films (with/without vacuum) as compared to bars packed in PP films thus restricting the shelf life of the bar to 6 months in MP films (with/without vacuum) and 9 months in PP films at both the temperature conditions.

关键词： Choco Quinoa Nutri Bar Quinoa Packaging Material Chemical Changes Hardness Shelf Life

Shifting paradigm in brain abscess management at tertiary care centre in Nepal

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Neuroimmunology and Neuroinflammation 2018年第6期5卷 10-17页

作者： Prakash Kafle Mohan Raj sharma Sushil Krishna Shilpakar gopal Sedain Amit Pradhanang Ram Kumar Shrestha Binod Raj Bhandari Christine Groves Department of Neurosurgery Nobel Medical College Teaching HospitalBiratnagar56613Nepal Department of Neurosurgery Tribhuvan University Teaching HospitalKathmandu44613Nepal Department of Physical Medicine and Rehabilitation Indiana University School of MedicineIndianapolisIN46202USA

Aim: Brain abscess is a challenging clinical entity with substantial high case fatality rates despite significant advances in imaging techniques,laboratory modalities,surgical interventions,and antimicrobial treatment.Otogenic and cardiogenic sources are among the most common.Classic clinical presentation is seen in very few cases only.Burr hole with aspiration works well with good clinical outcomes.Control of primary source in cases of ear infection in the single setting results in good outcomes,reduces for additional surgery,and decreases the duration of hospital stay.Methods: This is prospective observational study conducted at Institute of Medicine,Tribhuvan University Teaching Hospital,Kathmandu,Nepal over the period of two and a half years(from September 2014 to March 2017).We analyzed the demographic profile,management strategies and outcome of these cases diagnosed with brain abscess using Microsoft Excel 2007.Results: A total of 51 cases were undertaken for surgical management.There were 35 males and 16 females with the male to female ratio of 2.18:1.The mean age of the study population was 16.76 years with age range from 4 months to 60 years.Otogenic source was the most common.Temporal lobe was the most common abscess location.Headache was the most common clinical presentation and was seen in 86.27%of the study population.All cases were initially managed with burrhole and aspiration of the abscess.Only 3.92%(n = 2)of cases subsequently required surgical excision of the abscess wall.Only 11.76%(n = 6)of the cases required multiple aspiration.Only 19.61%(n = 10)showed positive culture.Pseudomonas aeruginosa and E.coli were the most common organisms grown.Mortality rate among the study group was 3.92%.Conclusion: With the advent of modern technology in neuroimaging,mortality due to brain abscess has significantly decreased.Joint involvement of the otorhinolaryngology team and efforts in addressing the primary source have further helped in improving outcomes in cases of otogenic brain abscess.Hence,source c

关键词： Abscess otogenic brain abscess tubercular abscess