Summary: The iodimetric method (Im) is developed for rapid estimation of ascorbic acid from
fresh... more Summary: The iodimetric method (Im) is developed for rapid estimation of ascorbic acid from fresh fruit and vegetables. The efficiency of Im was compared with standard dye method (Dm) utilizing a variety of model solutions and aqueous extracts from fresh fruit and vegetables of different colors. The Im presented consistently accurate and precise results from colorless to colored model solutions and from fruit/vegetable extracts with standard deviation (Stdev) in the range of ±0.013 - ±0.405 and ±0.019 - ±0.428 respectively with no significant difference between the replicates. The Dm worked also satisfactorily for colorless model solutions and extracts (Stdev range ±0.235 - ±0.309) while producing unsatisfactory results (±0.464 - ±3.281) for colored counterparts. Severe discrepancies/ overestimates continued to pileup (52% to 197%) estimating the nutrient from high (3.0 mg/10mL) to low (0.5 mg/10mL) concentration levels, respectively. On the basis of precision and reliability, the Im technique is suggested for adoption in general laboratories for routine estimation of ascorbic acid from fruit and vegetables possessing any shade.
The influence of hot water treatment on the ripening/curing of Dhakki datesis studied. In the fir... more The influence of hot water treatment on the ripening/curing of Dhakki datesis studied. In the first part of the experiment, the time of dipping in hot wateris fixed to 5 min and temperature of the hot water varied for 35, 70 and 93degree C. For the next set of the experiment the dipping ...
The impact of microwave radiations on length, width, length-width, volume, weight, density and to... more The impact of microwave radiations on length, width, length-width, volume, weight, density and total soluble solids of Dhakki date fruits was investigated. The fruits picked at their mature âÂÂDokaâ stage, were radiated for 10 to 50 sec using microwaves at three ...
Water sorption properties of tomato powder at intermediate moisture range (0.11 to 0.88 A base w)... more Water sorption properties of tomato powder at intermediate moisture range (0.11 to 0.88 A base w) was characterized and its storage stability evaluated at 40þC by following changes in carotenoid contents, browning and pH. The sorption isotherm produced was of the sigmoid shape ...
Abstract Fruit squashes not only quench thirst, but also provide vital nutrients to the body. Lem... more Abstract Fruit squashes not only quench thirst, but also provide vital nutrients to the body. Lemon squash was prepared from three different cultivars viz. Singhran, Lisbon and Eureka. The squash was filled into transparent plastic bottles and stored at ambient temperature ( ...
The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was studied a... more The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was studied and the active principle isolated. Optimum conditions for maximum yield, effect of various factors on the activity and kinetics of the enzyme-substrate complex were investigated. The isoelectric point of the enzyme is pH 3.4. Analytical test on the enzyme isolate for thiol groups gave negative results, but the enzyme behaves in a manner indicative of the presence of -SH groups. The enzyme system possesses strong meat-tenderizing but apparently no milk-clotting properties. Certain fillers and activators are proposed for an effective meat-tenderizing mixture based on the powdered enzyme extract. An arbitrary name “Cucumin” is suggested for this newly discoveredprotaolytic factor.
Journal of The Science of Food and Agriculture, 1987
The influence of blanching and sulphiting of carrot on the stability of carotenoids of dehydrated... more The influence of blanching and sulphiting of carrot on the stability of carotenoids of dehydrated carrot was evaluated. The carotenoid content of untreated and treated carrots was measured after dehydration and during storage of dehydrated carrot at 37°C. Sulphiting was found to have a marked effect on the stability of carotenoids of both unblanched and blanched carrots during dehydration and storage at 37°C. The effectiveness of sulphur dioxide was reduced by increasing blanching time to over 1 min, the period in which the carrot becomes just adequately blanched. Even 9621 μg−1 SO2 in over-blanched carrot was not as effective as less than one-quarter of this concentration in carrot that had been just adequately blanched. The combination of sulphiting, and blanching to a level sufficient to inactivate peroxidase activity, is considered to be the most effective method for enhancing the storage life of the product, and optimisation of the blanching process is highly desirable in order to gain the maximum benefit from the SO2 treatment.
Journal of The Science of Food and Agriculture, 1973
Non-enzymic browning of sulphited dehydrated carrot is measured by extracting brown materials wit... more Non-enzymic browning of sulphited dehydrated carrot is measured by extracting brown materials with 2% acetic acid containing 1% formaldehyde, followed by precipitation of interfering pigments absorbing at 420 nm with 10% lead acetate and ethyl alcohol. The presence of sulphur dioxide is shown to reduce the absorption at 420 nm of a glucose—glycine browning solution and an extract of dehydrated carrot, the effect depending on time of incubation and exposure to light. The use of formaldehyde in the extraction solvent overcomes the effect of sulphur dioxide at concentrations up to 19 200 parts/million. The presence of carotenoids is shown to increase the absorption of browning extracts at 420 nm leading to high results. The interference from pigment materials is overcome by precipitation with lead acetate and ethyl alcohol. The use of both formaldehyde and lead acetate has no additional effect on browning determinations.Comparative tests of the proposed lead-alcohol precipitation method with an alcohol precipitation method, using both a glucose-glycine browning mixture and an extract of dehydrated carrot, shows only the lead-alcohol precipitation method to overcome errors due to carotenoid pigments either originally present in the extract or added as β-carotene, while the additional use of formaldehyde during extraction is necessary to overcome errors due to sulphur dioxide.Browning of dehydrated sulphited carrot stored for up to 20 days at 50 °C decreased with time of storage when measured by the alcohol precipitation method and in dehydrated non-sulphited carrot, browning showed only a slight increase with storage time. When measured by the lead-alcohol precipitation method, browning showed only a slight increase in stored dehydrated sulphited carrot, but a marked increase in stored dehydrated non-sulphited carrot, in agreement with visual observations.
International Journal of Food Science and Technology, 2007
The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of... more The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of β-carotene in non-sulphited and sulphited model systems was examined. Stability of β-carotene was enhanced greatly by SO2 added either as a sulphite solution to cellulose powder prior to β-carotene adsorption, or as a gas in the headspace of tinplate cans containing β-carotene; β-Carotene stability was much improved with increasing nitrogen levels in the atmosphere. the effect was more significant when N2 was replaced by SO2. the stability of β-carotene was also increased when non-sulphited and sulphited samples were stored at a monolayer aw.Activation energies for destruction of β-carotene in non-sulphited and sulphited systems (10.3-12.8 kcal/mole) were considerably lower than for autoxidation of linoleic acid or its esters (15.2–17.2 kcal/mole), suggesting that carotenoid oxidation is more favoured than the autoxidation of linoleic acid or its esters.
International Journal of Food Science and Technology, 2007
Enzymic destruction of carotenoids in unblanched carrot tissue, incomplete extraction of pigments... more Enzymic destruction of carotenoids in unblanched carrot tissue, incomplete extraction of pigments from raw carrot, thermal destruction of carotenoids by blanching and cooking of carrot, and leaching of soluble solids during processing of carrot were examined as possible explanations for apparent increases in carotenoid content during processing.The leaching of soluble solids was found to be the major factor responsible for apparent increases in carotenoid when results were expressed on a water insoluble solids basis.β-Carotene, the most biologically active carotene and the major pigment of carrot, was found to be about 1.9 times more susceptible to heat damage than α-carotene during normal blanching and cooking processes.
International Journal of Food Science and Technology, 2007
Leaching of soluble solids had a considerable effect on the stability of carrot during drying and... more Leaching of soluble solids had a considerable effect on the stability of carrot during drying and storage. Carotenoid destruction and lipid oxidation increased with increased leaching of soluble constituents. Non-enzymic browning and pH changes decreased and rehydration properties improved as the result of leaching of soluble solids. Increased leaching of soluble solids, though favourable for extending the storage life regarding non-enzymic browning, encouraged carotenoid destruction. A maximum storage life of ninety-six days at 37°C was obtained at a leaching loss of 5.7% soluble solids, which is slightly lower than that produced by a water dip treatment after steam blanching of carrot. Optimization of post-blanch treatments is required to maximize storage life and to minimize nutrient losses.
Euphorbia cornigera Boiss. (Euphorbiaceae) roots extracted in various organic solvents were teste... more Euphorbia cornigera Boiss. (Euphorbiaceae) roots extracted in various organic solvents were tested against Biomphalaria glabrata snails as molluscicide using Bayluscide as a control. Among these, acetone extract was found to be the most active (LC(50)=17.5 microg L(-1)) as compared to Bayluscide. The application of HPLC fractionation yielded ten (1-10) N-(2-aminobenzoyl)anthraniloy esters. Structure and the relative configuration of all the compounds were established through spectroscopic (UV, IR (1)H, (13)C NMR, 2-D NMR, HSQC, HMQC, HMBC, COSY-45 degrees , TOCSY, HOHAHA, HOESY, ROESY, NOESY, SECSY, NOE and mass measurements) techniques. On these basis the esters are named as: 3-O-[N-(2-aminobenzoyl)]-5-O-acetyl-20-O-angelylingenol (1), 3-O-[N-(2-aminobenzoyl)]anthraniloyl-5-O-angelyl-20-O-acetylingenol (2), 3-O-acetyl-5-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-angelylingenol (3), 3-O-acetyl-5-O-angelyl-20-O-[N-(2-aminobenzoyl)]anthraniloylingenol (4), 3-O-angelyl-5-O-acetyl-20-O-[N-(2-aminobenzoyl)]-anthraniloylingenol (5), 3-O-angelyl-5-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-acetylingenol (6), 3,20-O-diacetyl-5-O-[N-(2-aminobenzoyl)]anthraniloylingenol (7), 5,20-O-diacetyl-3-O-[N-(2-aminobenzoyl)]anthraniloylingenol (8), 3-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-acetylingenol (9) and 20-O-[N-(2-aminobenzoyl)]anthraniloyl-3-O-acetylingenol (10). The literature reveals that compounds 1-8 are new from plant kingdom, whereas 9 and 10 are known but not reported from this source earlier. Their molluscicidal activity (in terms of LC(50)) showed that all the compounds were 1.3-2.2 times more toxic than Bayluscide except 5 and 6.
ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was e... more ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
Research was conducted to investigate the impact of microwave (Mw) radiation for stimulating the ... more Research was conducted to investigate the impact of microwave (Mw) radiation for stimulating the ripening of Dhakki date fruits. The fruits picked at four sub-Khalal (Doka) maturity stages well before the onset of ripening, were radiated for 10 to 50 s at three microwave power levels of low (210 W), low medium (360 W) and medium (480 W) intensity. The radiated samples along with nonradiated control were placed for ripening/curing at 40C under fluorescent light, dark or sun. The effectiveness of a treatment was evaluated by estimating ripeness after 24, 48, 120 and 144 h incubation. Ripening/curing of the fruits increased gradually during the incubation displaying no difference in the rate whether incubated under dark or light. However, the Mw radiation boosted up the date forming process seven times, reducing the curing period sharply from 288 h for the control samples to 40 h for the samples that were Mw radiated for 50 s at 480 W. The stage of maturity of the fruits also offered a positive response to the ripening process thereby enhancing yield of the product substantially and maturity levels at the late Doka stage with hardness level of 180–200 mmHg.cm−2 believed the attractive maturity range for the ripening. Moreover, the radiation at 480 W facilitated early harvesting of fruits prior to attaining optimum maturity stage, thereby saving at least two weeks hanging of the fruits on the tree, and hence the damage by monsoon rain is expected to be reduced while the desirable qualities of the dates are held intact. However, exposing the fruits beyond 480 W manifested heat roasting and resulted in undesirable baked flavor.
The molluscicidal activity of E. Cauducifolia L. latex, extracted in various organic solvents, wa... more The molluscicidal activity of E. Cauducifolia L. latex, extracted in various organic solvents, was tested against Biomphalaria glabrata snails, using Bayluscide as a control. The ethyl acetate extract was found to be the most active and in bioassay guided HPLC fractionation yielded eight ( 1- 8) compounds. The structure and relative configuration of the isolates were established through spectroscopic (UV, IR, (1)H, (13)C NMR, 2D NMR, HSQC, HMQC, HMBC, COSY-45 degrees , TOCSY, HOHAHA, HOESY, ROESY, NOESY, SECSY, and NOE) techniques and mass measurements. These were named as: 13-acetoxy-20- O-angeloyl-12-deoxyphorbol ( 1), 13- O-[N-(2-aminobenzoyl)]anthraniloyl-20-acetoxy-12-deoxyphorbol ( 2), 13,20- O-dibezoyl-12-deoxyphorbol ( 3), 13,20- O-diangeloyl-12-deoxyphorbol ( 4), 13- O-angeloyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 5), 13- O-tigloyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 6), 13- O-benzoyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 7), and 13- O-hexanoyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 8). The literature reveals that all of the isolates were new natural metabolites and active against mollusks. Compounds 1 and 2, which were esterified at C-13 with acetoxy or N-(2-aminobenzoyl) anthraniloyloxy, showed twice the activity of the control while others ( 3- 8) were equipotent.
Summary: The iodimetric method (Im) is developed for rapid estimation of ascorbic acid from
fresh... more Summary: The iodimetric method (Im) is developed for rapid estimation of ascorbic acid from fresh fruit and vegetables. The efficiency of Im was compared with standard dye method (Dm) utilizing a variety of model solutions and aqueous extracts from fresh fruit and vegetables of different colors. The Im presented consistently accurate and precise results from colorless to colored model solutions and from fruit/vegetable extracts with standard deviation (Stdev) in the range of ±0.013 - ±0.405 and ±0.019 - ±0.428 respectively with no significant difference between the replicates. The Dm worked also satisfactorily for colorless model solutions and extracts (Stdev range ±0.235 - ±0.309) while producing unsatisfactory results (±0.464 - ±3.281) for colored counterparts. Severe discrepancies/ overestimates continued to pileup (52% to 197%) estimating the nutrient from high (3.0 mg/10mL) to low (0.5 mg/10mL) concentration levels, respectively. On the basis of precision and reliability, the Im technique is suggested for adoption in general laboratories for routine estimation of ascorbic acid from fruit and vegetables possessing any shade.
The influence of hot water treatment on the ripening/curing of Dhakki datesis studied. In the fir... more The influence of hot water treatment on the ripening/curing of Dhakki datesis studied. In the first part of the experiment, the time of dipping in hot wateris fixed to 5 min and temperature of the hot water varied for 35, 70 and 93degree C. For the next set of the experiment the dipping ...
The impact of microwave radiations on length, width, length-width, volume, weight, density and to... more The impact of microwave radiations on length, width, length-width, volume, weight, density and total soluble solids of Dhakki date fruits was investigated. The fruits picked at their mature âÂÂDokaâ stage, were radiated for 10 to 50 sec using microwaves at three ...
Water sorption properties of tomato powder at intermediate moisture range (0.11 to 0.88 A base w)... more Water sorption properties of tomato powder at intermediate moisture range (0.11 to 0.88 A base w) was characterized and its storage stability evaluated at 40þC by following changes in carotenoid contents, browning and pH. The sorption isotherm produced was of the sigmoid shape ...
Abstract Fruit squashes not only quench thirst, but also provide vital nutrients to the body. Lem... more Abstract Fruit squashes not only quench thirst, but also provide vital nutrients to the body. Lemon squash was prepared from three different cultivars viz. Singhran, Lisbon and Eureka. The squash was filled into transparent plastic bottles and stored at ambient temperature ( ...
The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was studied a... more The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was studied and the active principle isolated. Optimum conditions for maximum yield, effect of various factors on the activity and kinetics of the enzyme-substrate complex were investigated. The isoelectric point of the enzyme is pH 3.4. Analytical test on the enzyme isolate for thiol groups gave negative results, but the enzyme behaves in a manner indicative of the presence of -SH groups. The enzyme system possesses strong meat-tenderizing but apparently no milk-clotting properties. Certain fillers and activators are proposed for an effective meat-tenderizing mixture based on the powdered enzyme extract. An arbitrary name “Cucumin” is suggested for this newly discoveredprotaolytic factor.
Journal of The Science of Food and Agriculture, 1987
The influence of blanching and sulphiting of carrot on the stability of carotenoids of dehydrated... more The influence of blanching and sulphiting of carrot on the stability of carotenoids of dehydrated carrot was evaluated. The carotenoid content of untreated and treated carrots was measured after dehydration and during storage of dehydrated carrot at 37°C. Sulphiting was found to have a marked effect on the stability of carotenoids of both unblanched and blanched carrots during dehydration and storage at 37°C. The effectiveness of sulphur dioxide was reduced by increasing blanching time to over 1 min, the period in which the carrot becomes just adequately blanched. Even 9621 μg−1 SO2 in over-blanched carrot was not as effective as less than one-quarter of this concentration in carrot that had been just adequately blanched. The combination of sulphiting, and blanching to a level sufficient to inactivate peroxidase activity, is considered to be the most effective method for enhancing the storage life of the product, and optimisation of the blanching process is highly desirable in order to gain the maximum benefit from the SO2 treatment.
Journal of The Science of Food and Agriculture, 1973
Non-enzymic browning of sulphited dehydrated carrot is measured by extracting brown materials wit... more Non-enzymic browning of sulphited dehydrated carrot is measured by extracting brown materials with 2% acetic acid containing 1% formaldehyde, followed by precipitation of interfering pigments absorbing at 420 nm with 10% lead acetate and ethyl alcohol. The presence of sulphur dioxide is shown to reduce the absorption at 420 nm of a glucose—glycine browning solution and an extract of dehydrated carrot, the effect depending on time of incubation and exposure to light. The use of formaldehyde in the extraction solvent overcomes the effect of sulphur dioxide at concentrations up to 19 200 parts/million. The presence of carotenoids is shown to increase the absorption of browning extracts at 420 nm leading to high results. The interference from pigment materials is overcome by precipitation with lead acetate and ethyl alcohol. The use of both formaldehyde and lead acetate has no additional effect on browning determinations.Comparative tests of the proposed lead-alcohol precipitation method with an alcohol precipitation method, using both a glucose-glycine browning mixture and an extract of dehydrated carrot, shows only the lead-alcohol precipitation method to overcome errors due to carotenoid pigments either originally present in the extract or added as β-carotene, while the additional use of formaldehyde during extraction is necessary to overcome errors due to sulphur dioxide.Browning of dehydrated sulphited carrot stored for up to 20 days at 50 °C decreased with time of storage when measured by the alcohol precipitation method and in dehydrated non-sulphited carrot, browning showed only a slight increase with storage time. When measured by the lead-alcohol precipitation method, browning showed only a slight increase in stored dehydrated sulphited carrot, but a marked increase in stored dehydrated non-sulphited carrot, in agreement with visual observations.
International Journal of Food Science and Technology, 2007
The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of... more The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of β-carotene in non-sulphited and sulphited model systems was examined. Stability of β-carotene was enhanced greatly by SO2 added either as a sulphite solution to cellulose powder prior to β-carotene adsorption, or as a gas in the headspace of tinplate cans containing β-carotene; β-Carotene stability was much improved with increasing nitrogen levels in the atmosphere. the effect was more significant when N2 was replaced by SO2. the stability of β-carotene was also increased when non-sulphited and sulphited samples were stored at a monolayer aw.Activation energies for destruction of β-carotene in non-sulphited and sulphited systems (10.3-12.8 kcal/mole) were considerably lower than for autoxidation of linoleic acid or its esters (15.2–17.2 kcal/mole), suggesting that carotenoid oxidation is more favoured than the autoxidation of linoleic acid or its esters.
International Journal of Food Science and Technology, 2007
Enzymic destruction of carotenoids in unblanched carrot tissue, incomplete extraction of pigments... more Enzymic destruction of carotenoids in unblanched carrot tissue, incomplete extraction of pigments from raw carrot, thermal destruction of carotenoids by blanching and cooking of carrot, and leaching of soluble solids during processing of carrot were examined as possible explanations for apparent increases in carotenoid content during processing.The leaching of soluble solids was found to be the major factor responsible for apparent increases in carotenoid when results were expressed on a water insoluble solids basis.β-Carotene, the most biologically active carotene and the major pigment of carrot, was found to be about 1.9 times more susceptible to heat damage than α-carotene during normal blanching and cooking processes.
International Journal of Food Science and Technology, 2007
Leaching of soluble solids had a considerable effect on the stability of carrot during drying and... more Leaching of soluble solids had a considerable effect on the stability of carrot during drying and storage. Carotenoid destruction and lipid oxidation increased with increased leaching of soluble constituents. Non-enzymic browning and pH changes decreased and rehydration properties improved as the result of leaching of soluble solids. Increased leaching of soluble solids, though favourable for extending the storage life regarding non-enzymic browning, encouraged carotenoid destruction. A maximum storage life of ninety-six days at 37°C was obtained at a leaching loss of 5.7% soluble solids, which is slightly lower than that produced by a water dip treatment after steam blanching of carrot. Optimization of post-blanch treatments is required to maximize storage life and to minimize nutrient losses.
Euphorbia cornigera Boiss. (Euphorbiaceae) roots extracted in various organic solvents were teste... more Euphorbia cornigera Boiss. (Euphorbiaceae) roots extracted in various organic solvents were tested against Biomphalaria glabrata snails as molluscicide using Bayluscide as a control. Among these, acetone extract was found to be the most active (LC(50)=17.5 microg L(-1)) as compared to Bayluscide. The application of HPLC fractionation yielded ten (1-10) N-(2-aminobenzoyl)anthraniloy esters. Structure and the relative configuration of all the compounds were established through spectroscopic (UV, IR (1)H, (13)C NMR, 2-D NMR, HSQC, HMQC, HMBC, COSY-45 degrees , TOCSY, HOHAHA, HOESY, ROESY, NOESY, SECSY, NOE and mass measurements) techniques. On these basis the esters are named as: 3-O-[N-(2-aminobenzoyl)]-5-O-acetyl-20-O-angelylingenol (1), 3-O-[N-(2-aminobenzoyl)]anthraniloyl-5-O-angelyl-20-O-acetylingenol (2), 3-O-acetyl-5-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-angelylingenol (3), 3-O-acetyl-5-O-angelyl-20-O-[N-(2-aminobenzoyl)]anthraniloylingenol (4), 3-O-angelyl-5-O-acetyl-20-O-[N-(2-aminobenzoyl)]-anthraniloylingenol (5), 3-O-angelyl-5-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-acetylingenol (6), 3,20-O-diacetyl-5-O-[N-(2-aminobenzoyl)]anthraniloylingenol (7), 5,20-O-diacetyl-3-O-[N-(2-aminobenzoyl)]anthraniloylingenol (8), 3-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-acetylingenol (9) and 20-O-[N-(2-aminobenzoyl)]anthraniloyl-3-O-acetylingenol (10). The literature reveals that compounds 1-8 are new from plant kingdom, whereas 9 and 10 are known but not reported from this source earlier. Their molluscicidal activity (in terms of LC(50)) showed that all the compounds were 1.3-2.2 times more toxic than Bayluscide except 5 and 6.
ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was e... more ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
Research was conducted to investigate the impact of microwave (Mw) radiation for stimulating the ... more Research was conducted to investigate the impact of microwave (Mw) radiation for stimulating the ripening of Dhakki date fruits. The fruits picked at four sub-Khalal (Doka) maturity stages well before the onset of ripening, were radiated for 10 to 50 s at three microwave power levels of low (210 W), low medium (360 W) and medium (480 W) intensity. The radiated samples along with nonradiated control were placed for ripening/curing at 40C under fluorescent light, dark or sun. The effectiveness of a treatment was evaluated by estimating ripeness after 24, 48, 120 and 144 h incubation. Ripening/curing of the fruits increased gradually during the incubation displaying no difference in the rate whether incubated under dark or light. However, the Mw radiation boosted up the date forming process seven times, reducing the curing period sharply from 288 h for the control samples to 40 h for the samples that were Mw radiated for 50 s at 480 W. The stage of maturity of the fruits also offered a positive response to the ripening process thereby enhancing yield of the product substantially and maturity levels at the late Doka stage with hardness level of 180–200 mmHg.cm−2 believed the attractive maturity range for the ripening. Moreover, the radiation at 480 W facilitated early harvesting of fruits prior to attaining optimum maturity stage, thereby saving at least two weeks hanging of the fruits on the tree, and hence the damage by monsoon rain is expected to be reduced while the desirable qualities of the dates are held intact. However, exposing the fruits beyond 480 W manifested heat roasting and resulted in undesirable baked flavor.
The molluscicidal activity of E. Cauducifolia L. latex, extracted in various organic solvents, wa... more The molluscicidal activity of E. Cauducifolia L. latex, extracted in various organic solvents, was tested against Biomphalaria glabrata snails, using Bayluscide as a control. The ethyl acetate extract was found to be the most active and in bioassay guided HPLC fractionation yielded eight ( 1- 8) compounds. The structure and relative configuration of the isolates were established through spectroscopic (UV, IR, (1)H, (13)C NMR, 2D NMR, HSQC, HMQC, HMBC, COSY-45 degrees , TOCSY, HOHAHA, HOESY, ROESY, NOESY, SECSY, and NOE) techniques and mass measurements. These were named as: 13-acetoxy-20- O-angeloyl-12-deoxyphorbol ( 1), 13- O-[N-(2-aminobenzoyl)]anthraniloyl-20-acetoxy-12-deoxyphorbol ( 2), 13,20- O-dibezoyl-12-deoxyphorbol ( 3), 13,20- O-diangeloyl-12-deoxyphorbol ( 4), 13- O-angeloyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 5), 13- O-tigloyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 6), 13- O-benzoyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 7), and 13- O-hexanoyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 8). The literature reveals that all of the isolates were new natural metabolites and active against mollusks. Compounds 1 and 2, which were esterified at C-13 with acetoxy or N-(2-aminobenzoyl) anthraniloyloxy, showed twice the activity of the control while others ( 3- 8) were equipotent.
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fresh fruit and vegetables. The efficiency of Im was compared with standard dye method (Dm)
utilizing a variety of model solutions and aqueous extracts from fresh fruit and vegetables of
different colors. The Im presented consistently accurate and precise results from colorless to colored
model solutions and from fruit/vegetable extracts with standard deviation (Stdev) in the range of
±0.013 - ±0.405 and ±0.019 - ±0.428 respectively with no significant difference between the
replicates. The Dm worked also satisfactorily for colorless model solutions and extracts (Stdev range
±0.235 - ±0.309) while producing unsatisfactory results (±0.464 - ±3.281) for colored counterparts.
Severe discrepancies/ overestimates continued to pileup (52% to 197%) estimating the nutrient from
high (3.0 mg/10mL) to low (0.5 mg/10mL) concentration levels, respectively. On the basis of
precision and reliability, the Im technique is suggested for adoption in general laboratories for
routine estimation of ascorbic acid from fruit and vegetables possessing any shade.
fresh fruit and vegetables. The efficiency of Im was compared with standard dye method (Dm)
utilizing a variety of model solutions and aqueous extracts from fresh fruit and vegetables of
different colors. The Im presented consistently accurate and precise results from colorless to colored
model solutions and from fruit/vegetable extracts with standard deviation (Stdev) in the range of
±0.013 - ±0.405 and ±0.019 - ±0.428 respectively with no significant difference between the
replicates. The Dm worked also satisfactorily for colorless model solutions and extracts (Stdev range
±0.235 - ±0.309) while producing unsatisfactory results (±0.464 - ±3.281) for colored counterparts.
Severe discrepancies/ overestimates continued to pileup (52% to 197%) estimating the nutrient from
high (3.0 mg/10mL) to low (0.5 mg/10mL) concentration levels, respectively. On the basis of
precision and reliability, the Im technique is suggested for adoption in general laboratories for
routine estimation of ascorbic acid from fruit and vegetables possessing any shade.