Amarinder Singh Bawa

Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India

Abstract The aim was to study the affect of floral origin on the physico-chemical characteristics and the content of potassium, sodium, zinc, iron, calcium and copper in honey from six different sources viz., Trifolium alexandrinum L. (berseem clover), Brassica campestris (mustard), Helianthus annuus (sun flower), Eucalyptus lanceolatus, Citrus flower, Multi-flower and in one commercial sample. Physico-chemical constituents were examined according to AOAC methods (in: K. Helrich (Ed.), Official Method of Analysis, 15th Edition, Association of Official Analytical Chemists, Inc., Arlington, VA, USA, 1990) and minerals were determined by atomic absorption spectrophotometry. Among the sources of honey significant differences in the amount of mineral substances, moisture content, and total acidity were found (P

Anti-inflammatory activity of Rhodiola rosea - "a second-generation adaptogen".

Rhodiola rosea (golden root), a unique phytoadaptogen grown in high‐altitude regions has gained attention for its various therapeutic properties. In India, this plant is found in the Himalayan belt and has not been completely explored for its beneficial health effects. The present study was undertaken to evaluate the anti‐inflammatory efficacy of the tincture extract of Rhodiola rosea roots (RTE). The anti‐inflammatory activity was determined through carrageenan‐induced paw oedema, formaldehyde‐induced arthritis and nystatin‐induced paw oedema in rat model. The tincture extract exhibited inhibitory effect against acute and subacute inflammation at a dose of 250 mg/kg body weight. Inhibition of nystatin‐induced oedema was also observed in a dose‐dependent manner. The in vitro inhibitory effects of the tincture extract from R. rosea roots was evaluated against the enzymes relating to inflammation. The enzymes include cyclooxygenase‐1 (COX‐1), cyclooxygenase‐2 (COX‐2) and Phospholipase A2 (PLA2). The extract showed varying inhibitory activities against these enzymes depending on the concentrations. A potent inhibition was observed against Cox‐2 and PLA2. Inhibition of nystatin induced oedema and phospholipase A2 suggested that membrane stabilization could be the most probable mechanism of action of RTE in anti‐inflammation. The findings in this study may provide the use of R. rosea root extract in the treatment of inflammatory conditions. Copyright

Effect of Bacoside Extract from Bacopa monniera on Physical Fatigue Induced by Forced Swimming

The antifatigue effect of bacoside extract (BME) from Bacopa monniera (L.) Wettst. was investigated. Rats were subjected to weight‐loaded forced swim test (WFST) every alternate day for 3 weeks. The BME at a dosage of 10 mg/kg body weight was administered orally to rats for 2 weeks in order to evaluate the following biomarkers of physical fatigue: swimming time, change in body weight, lipid peroxidation, lactic acid (LA), glycogen, antioxidant enzyme activities such as superoxide dismutase (SOD) and catalase (CAT) and blood parameters, namely blood urea nitrogen (BUN) and creatine kinase (CK). The exhaustive swimming time was increased by 3‐fold in the BME supplemented group compared with that of the control group on day 13. The BME treatment lowered malondialdehyde (MDA) levels in brain, liver and muscle tissues by 11.2%, 16.2% and 37.7%, respectively, compared with the control exercised group (p < 0.05). The BME also reduced the LA, serum BUN and CK activities significantly compared with that of the control. Administration of BME significantly protected the depletion of SOD and CAT activities. The HSP‐70 expression studies by western blot also confirmed the antifatigue property of BME. The present study thus indicates that BME ameliorates the various impairments associated with physical fatigue. Copyright

Ameliorative effect of ajwain extract on hexachlorocyclohexane-induced lipid peroxidation in rat liver.

Effect of ajwain extract on hexachlorocyclohexane-induced oxidative stress and toxicity in rats were investigated. Six groups of rats were maintained for 12 weeks as (1) Control; (2) HCH (300 mg/kg body weight) injected (3) 1% ajwain extract incorporated diet (4)1% ajwain extract incorporated diet+HCH (5) 2% ajwain extract incorporated diet and (6) 2% ajwain extract incorporated diet+HCH. Results revealed that HCH administration lead to an increase in hepatic lipid peroxidation associated with reduction in, levels of glutathione (GSH), activity of superoxide dismutase (SOD), catalase and glucose-6-phosphate dehydrogenase. Prefeeding of ajwain extract resulted in decreased hepatic levels of lipid peroxides and increased GSH, GSH-peroxidase, G-6-PDH, SOD, catalase and glutathione S-transferase (GST) activities. At the same time there was a significant reduction in hepatic levels of HCH-induced raise in lipid peroxides as a result of the prefeeding the extract. Prefeeding of ajwain extract at 1% level to rats injected with HCH reverted the significant changes in catalase, G-6-PDH, GST and -glutamyl transpeptidase. HCH-induced formation of micronuclei in femur bone marrow was also reduced significantly. It was concluded that HCH administration resulted in hepatic free radical stress, causing toxicity, which could be reduced by the dietary ajwain extract.

Morphological, thermal, pasting, and rheological properties of barley starch and their blends.

Native barley starch, as well as its blends with corn, wheat, and rice starch at different ratios of 75:25, 50:50, 25:75 were examined in terms of morphology, thermal, pasting, rheological, and retrogradation properties. Amylose content varied between 10.9–41.4% in rice, corn, wheat, and barley while it ranged from 18.02–38.40% in blends of barley starch with rice, corn, and wheat. A rapid visco analyzer showed that barley starch and its blends having low amylose content exhibited higher peak viscosity, breakdown, and setback than the high-amylose-containing starches and their blends. Amylose content was found to be negatively correlated with swelling power while it exhibited nonlinear relationship with solubility index. The transmittance of starch suspension stored at 4°C decreased during storage up to 6 days. Barley starch granules were largest (<110 μm) in size followed by wheat (<30 μm), corn (<25μm) and rice (<20μm) starches. Gelatinization temperatures (To, Tp, Tc) and enthalpies of gelatinization (ΔHgel) of starches from different sources also differed significantly. Corn and rice starches showed higher transition temperatures in general than those from wheat and barley; however, they showed higher ΔHgel values. Barley starch showed a higher tendency towards retrogradation than the cereal starches. Barley starch showed highest peak G′, G″ and lower tan ð than corn, rice and wheat starches during the heating cycle. This study showed that the magnitude of changes in their properties during blending depends on the amylase content and morphological characteristics.

Instrumental Textural Changes in Banana (Var. Pachbale) During Ripening Under Active and Passive Modified Atmosphere

Textural properties of modified atmosphere packaged banana (var. Pachbale), stored at 13 ± 1°C, followed by ethrel induced ripening at 30 ± 1°C were studied. Modified atmosphere included active as well as passive types involving flushing of polyethylene pouches (100 gauge) with specific gas mixture (3% O2 + 5% CO2 + 92% N2) at partial vacuum (52.63 kPa), respectively. The MAP applications resulted in varied response of various textural parameters including penetration, shear, force-relaxation, and instrumental texture profile analysis. All the parameters showed a decline except adhesiveness with the progress in ripening. Both the gas flushed, as well as passive MAP stored samples, followed a trend similar to that for control ones, however, the partial vacuum packaged bananas showed persistence of overall texture followed by normal ripening under ethrel induction. The ripened fruits from all the three types of MAP applications did not show any impediment to the instrumental textural quality. In the case of partial vacuum packaged samples, a threshold low temperature duration of 30 days was found to be optimal to avoid abnormal ripening in terms of texture. The instrumental textural kinetic for TPA parameters was found to follow linear model for a longer duration of the storage at low temperature (13 ± 1°C) with high correlation coefficients ranging from 0.845 to 0.989.

Synthesis and Characterization of Bacterial Cellulose Nanocrystals and their PVA Nanocomposites

Cellulose, the most widespread biopolymer, is known to occur in a wide variety of living species from the worlds of plants and microbial sources like bacteria. Bacterial cellulose produced by Gluconacetobacter xylinus in the form of long fibers can be acid hydrolyzed under controlled conditions to obtain nanocrystals. Such nanocrystals constitute a generic class of ‘green’ nanomaterial and have attained great importance in the field of polymer nanocomposites attributed to their superior properties. However, conventional sulfuric acid hydrolysis route provides cellulose nanocrystals with inferior mechanical and thermal properties. In this study, a hydrochloric acid (HCl) assisted top down approach has been adopted to synthesize bacterial cellulose nanocrystals, which is found to retain some of the natural properties of native cellulose even in nano-dimensions. The morphological parameters were analyzed using atomic force microscopy which confirmed the formation of nanocrystals. Using these novel nanocrystals, poly vinyl alcohol (PVA) nanocomposite films were prepared and characterized for elucidating their properties. The addition of nanocrystals has significantly improved the thermal stability and mechanical properties of PVA nanocomposites. Results of this study demonstrated that nanocrystals obtained by HCl have several advantages in the fabrication of high performance polymer nanocomposite films for food packaging applications.

EFFECT OF TOMATO SEED MEAL SUPPLEMENTATION ON THE DOUGH AND BREAD CHARACTERISTICS OF WHEAT (PBW 343) FLOUR

ABSTRACT Deoiled seed meal from tomato processing waste was used to supplement wheat flour (PBW 343) at 10, 20 and 30% levels to study the effect on rheological and baking properties. Farinograph indicated increase in water absorption, dough development time, dough stability, departure time and valorimeter values, while, decrease in the mixing tolerance index and degree of softening with the increase in meal levels. Viscoamylogram showed decrease in pasting peak, peak viscosity, viscosity at 95°C, visco sity at 50°C and set back on cooling whereas the falling number values also declined. Baking properties indicated increase in loaf mass, decrease in loaf/specific loaf volume and sensory score with the increased levels of meal. The bread supplemented with 10% deoiled seed meal exhibited good sensory characteristics and improved protein quality.

Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake

Sponge cakes were prepared by incorporating barley flour (10, 20, 30, and 40% w/w) into wheat flours. The sponge cakes were evaluated for their physical, chemical, nutritional, textural and sensory attributes. All the prepared products exhibited high in fiber, mineral and protein contents when compared with the 100% wheat flour based product. Incorporation of barley flour improved the visual of the cake from pale cream to golden brown and texture found to be softer as indicated by the instrumental texture profile analysis of the resulted cake. The cohesiveness and adhesiveness increased as barley flour incorporation from 0 to 40% and these texture properties was not increased further during storage up to 120 h. Incorporation of 20% barley flour into wheat flour for preparing cake was found to be optimum, containing rich in β-glucan, iron, calcium, zinc and highest sensory scores. While the texture characteristics showed 0.262 cohesivess and 1.39 N mm adhesiveness. The prepared cake sample indicated that the product was nutritionally rich, softer and firmer as compared to the 100% wheat flour. The results indicated that the barley flour had an anti-staling effect during storage up to 120 hr. The addition of vegetable oil to the batter resulted in an improved texture.

Studies on the antioxygenic activity of bitter gourd (Momordica charantia) and its fractions using various in vitro models

BACKGROUND A study was undertaken to evaluate the antioxygenic activity of bitter gourd pulp and seed powders as well as their various solvent extracts using different methods and to minimise the oxidative deterioration of lipids by natural antioxidants. RESULTS Bitter gourd pulp and seed powders at 20 g kg(-1) and their ethanol/water extracts exhibited stronger antioxygenic activity than other solvent extracts. Bitter gourd pulp and its extracts showed slightly higher antioxygenic activity than bitter gourd seed and its extracts. This may be attributed to the presence of higher amounts of phenolics and flavonoids, which have been reported as potential antioxidants. The seed portion of bitter gourd contained higher levels of total protein (188.3 g kg(-1) ), total fat (238.9 g kg(-1) ) and crude fibre (350.2 g kg(-1) ) than the pulp portion. Fatty acid analysis of bitter gourd seed oil indicated the presence of α-eleostearic acid, an isomer of conjugated linolenic acid, as a major fatty acid, but this acid was absent in the pulp. CONCLUSION The results of this study confirmed the presence of antioxygenic compounds in both bitter gourd pulp and seed. In particular, their ethanol/water extracts showed great potential as natural antioxidants to inhibit lipid peroxidation in foods.