Muhammad Atif Randhawa

Phytochemicals and biofunctional properties of buckwheat: a review

SUMMARY A growing trend for nutraceutical and gluten-free cereal-based products highlights the need for development of new products. Buckwheat is one of the potential candidates for such products and the present paper reviews the functional and nutraceutical compounds present in common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum). The vital functional substances in buckwheat are flavonoids, phytosterols, fagopyrins, fagopyritols, phenolic compounds, resistant starch, dietary fibre, lignans, vitamins, minerals and antioxidants, which make it a highly active biological pseudocereal. Cholesterol-lowering effects that lessen the problems of constipation and obesity are important health benefits that can be achieved through the functional substances of buckwheat.

Aflatoxins: Biosynthesis, Occurrence, Toxicity, and Remedies

Food contagion with aflatoxins is the modern concern and has received a great awareness during the last few decades. The intermittent incidence of these toxins in agricultural commodities has negative role on the economy of the affected regions where harvest and postharvest techniques for the prevention of mold growth, are seldom practiced. Aflatoxins are difuranocoumarin derivatives produced by a polyketide pathway by the fungus Aspergillus flavus and Aspergillus parasiticus via polyketide pathway which are highly hepatotoxic, hepatocarcinogenic, teratogenic, and mutagenic in nature and contaminate a wide variety of important agricultural commodities before, during, and after harvest in various environmental conditions. The production of aflatoxins in innate substrates depends upon the various factors, that is, type of substrate, fungal species, moisture contents of the substrate, minerals, humidity, temperature, and physical damage of the kernels. These toxins cause several ailments such as cancer, hepatitis, mutation abnormalities, and reproduction disorders. Minimization and inactivation of aflatoxins contaminants through proper crop management at farm level and with physical, chemical, and biological techniques are the limelight of the article.

Black Pepper and Health Claims: A Comprehensive Treatise

For millennia, spices have been an integral part of human diets and commerce. Recently, the widespread recognition of diet-health linkages bolsters their dietary importance. The bioactive components present in them are of considerable significance owing to their therapeutic potential against various ailments. They provide physiological benefits or prevent chronic ailment in addition to the fundamental nutrition and often included in the category of functional foods. Black pepper (Piper Nigrum L.) is an important healthy food owing to its antioxidant, antimicrobial potential and gastro-protective modules. Black pepper, with piperine as an active ingredient, holds rich phytochemistry that also includes volatile oil, oleoresins, and alkaloids. More recently, cell-culture studies and animal modeling predicted the role of black pepper against number of maladies. The free-radical scavenging activity of black pepper and its active ingredients might be helpful in chemoprevention and controlling progression of tumor growth. Additionally, the key alkaloid components of Piper Nigrum, that is, piperine assist in cognitive brain functioning, boost nutrients absorption and improve gastrointestinal functionality. In this comprehensive treatise, efforts are made to elucidate the antioxidant, antimicrobial, anti-inflammatory, gastro-protective, and antidepressant activities of black pepper. Moreover, the synergistic interaction of black pepper with different drugs and nutrients is the limelight of the manuscript. However, the aforementioned health-promoting benefits associated with black pepper are proven in animal modeling. Thus, there is a need to conduct controlled randomized trials in human subjects, cohort studies, and meta-analyses. Such future studies would be helpful in recommending its application in diet-based regimens to prevent various ailments.

A Question Mark on Zinc Deficiency in 185 Million People in Pakistan—Possible Way Out

This paper reviews research published in recent years concerning the effects of zinc deficiency, its consequences, and possible solutions. Zinc is an essential trace element necessary for over 300 zinc metalloenzymes and required for normal nucleic acid, protein, and membrane metabolism. Zinc deficiency is one of the ten biggest factors contributing to burden of disease in developing countries. Populations in South Asia, South East Asia, and sub-Saharan Africa are at greatest risk of zinc deficiency. Zinc intakes are inadequate for about a third of the population and stunting affects 40% of preschool children. In Pakistan, zinc deficiency is an emerging health problem as about 20.6% children are found in the levels of zinc, below 60 μg/dL. Signs and symptoms caused by zinc deficiency are poor appetite, weight loss, and poor growth in childhood, delayed healing of wounds, taste abnormalities, and mental lethargy. As body stores of zinc decline, these symptoms worsen and are accompanied by diarrhea, recurrent infection, and dermatitis. Daily zinc requirements for an adult are 12–16 mg/day. Iron, calcium and phytates inhibit the absorption of zinc therefore simultaneous administration should not be prescribed. Zinc deficiency and its effects are well known but the ways it can help in treatment of different diseases is yet to be discovered. Improving zinc intakes through dietary improvements is a complex task that requires considerable time and effort. The use of zinc supplements, dietary modification, and fortifying foods with zinc are the best techniques to combat its deficiency.

Glycoalkaloids (α‐Chaconine and α‐Solanine) Contents of Selected Pakistani Potato Cultivars and Their Dietary Intake Assessment

Glycoalkaloids (α-solanine and α-chaconine) are naturally occurring toxic compounds in potato tuber (Solanum tuberosum L.) that cause acute intoxication in humans after their consumption. Present research was conducted to evaluate α-chaconine, α-solanine, and total glycoalkaloids (TGAs) contents in the peel and flesh portions by high-performance liquid chromatography method in selected Pakistani potato cultivars. The α-solanine content varies 45.98 ± 1.63 to 2742.60 ± 92.97 mg/100 g of dry weight (DW) in peel and from 4.01 ± 0.14 to 2466.56 ± 87.21 mg/100 g of DW in flesh. Similarly, α-chaconine content varied from 4.42 ± 0.16 to 6818.40 ± 211.07 mg/100 g of DW in potato peel and from 3.94 ± 0.14 to 475.33 ± 16.81 mg/100 g DW in flesh portion. The TGA concentration varied from 177.20 ± 6.26 to 5449.90 ± 192.68 mg/100 g of DW in peel and from 3.08 ± 0.11 to 14.69 ± 0.52 mg/100 g of DW in flesh portion of all the potato cultivars tested. All the potato cultivars contained lower concentration of TGA than the limits recommended as safe, except 2 cultivars, that is FD8-3 (2539.18 ± 89.77 mg/100 g of DW) and Cardinal (506.16 ± 17.90 mg/kg). The dietary intake assessment of potato cultivars revealed that Cardinal, FD 35-36, FD 8-3, and FD 3-9 contained higher amount of TGA in whole potato, although FD 8-3 only possessed higher content of TGA (154.93 ± 7.75) in its flesh portion rendering it unfit for human consumption. Practical Application:  This paper was based on the research conducted on toxic compounds present in all possible potato cultivars in Pakistan. Actually, we quantify the toxic compounds (glycoalkaloids) of potato cultivars through HPLC and their dietary assessment. This paper revealed safety assessment and their application in food industries especially potato processing.

Green Leafy Vegetables: A Health Promoting Source

Abstract Green leafy vegetables (GLVs) are a blessing for a safe and healthier life and have been in use for centuries. They are considered as an essential part of the diet to meet the daily nutrient requirements. GLVs can be used fresh as a salad or can be cooked/processed as per the interest of the consumer. These are becoming more popular for the masses day by day due to the increased awareness of consumers about natural and organic foods. These possess a high place in the food pyramid and are an essential part of a balanced diet. The low caloric value of leafy vegetables makes them ideal for weight management. GLVs are a rich source of nutrients, high in dietary fiber, low in lipids, and rich in folate, ascorbic acid, vitamin K, Mg, and K. They also carry plenty of phytochemicals such as β-carotene flavonoids. The good nutrition profile of GLV is beneficial in lowering the risk of cardiovascular diseases and cancer. GLVs are also valued for individuals with type 2 diabetes due to their high Mg content, high fiber content, and low glycemic index. These contain a good blend of polyphenols and antioxidants, which render them unique for therapeutic values. They also possess antimicrobial activity and can be used in different food products to extend storage life. The burden over synthetic chemicals can be reduced by encouraging the use of GLVs in food and food products.

Minimization of Imidacloprid Residues in Cucumber and Bell Pepper Through Washing with Citric Acid and Acetic Acid Solutions and Their Dietary Intake Assessment

In order to assess the extent and fate of imidacloprid residues, the present research project was designed. Vegetables (cucumber and bell pepper) were collected from a supervised farmers field. Fresh vegetables were dipped in organic acid solutions such as acetic acid (1.5, 3.0, 6.0, and 9.0%), citric acid (1.5, 3.0, 6.0, and 9.0%), and their combination (50:50 each) for 5 min. Imidacloprid residue level was determined before and after dipping in organic acids through high-performance liquid chromatography. The pesticide residue level was in the range of 0.12 ± 0.04 to 1.92 ± 0.04 mg/kg and 0.52 ± 0.02 to 1.89 ± 0.06 mg/kg in cucumber and bell pepper, respectively. The highest reduction of imidacloprid residue level was found after washing with 9% citric acid solution (93.75%) followed by a mixture of citric acid and acetic acid (1.5% each) solution (91.14%), and the lowest value was found in the mixture of citric acid and acetic acid (0.75% each) solution (48.43%) in cucumber. Likewise, in bell pepper, maximum decrease in imidacloprid content was revealed with 9% citric acid (72.48%), followed by 9% acetic acid (68.78%), and the least was observed with the mixture of citric acid and acetic acid (0.75% each) solution (11.64%). Dietary intake assessment of the pesticide residue was estimated according to the maximum permissible intake of imidacloprid, which is 3.78 mg/person/day. Dipping significantly reduced the amount of maximum permissible intake and ranged from (1.01 to 8.40 and 10.34 to 33.23 mg/kg of body weight/day) in cucumber and bell pepper, respectively. Organic acids dipping significantly reduced the imidacloprid content up to 80% in cucumber and bell pepper.

A question mark on iron deficiency in 185 million people of Pakistan: its outcomes and prevention.

Micronutrient deficiency especially the iron deficiency is the bane of our lives, affecting all strata of society. Unfortunately, the women during pregnancy, adolescence, and children are under this curse particularly in developing countries like Pakistan. It is one of the biggest reasons of complications during pregnancy and malnourished children under five years of age. Maternal death, still-births, and underweight births are most common consequences of iron deficiency and these outbreaks as iron-deficiency anemia in Pakistan. Disastrous nature of iron deficiency requires an urgent call to eradicate it. Hence, the solution should not be frail comparing with the huge economic loss and other incompatibilities. Flour fortification, supplementation, dietary diversification, and especially maternal education are possible solutions for combating this micronutrient deficiency.

Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour

Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplemented cookies to albino rats for 10 days. The supplementation resulted in a significant increase in protein, fat, crude fibre and ash contents of the cookies. The thickness and spread factor of cookies differ significantly while non-significant effect was observed in the width of the cookies. The protein efficiency ratio, net protein utilization, biological value and true digestibility differed significantly among diets containing cookies with gram flour fed to rats. Cookies with 30% substitution of straight grade flour and gram flour produced acceptable cookies as compared to control. The cookies containing 40–50% gram flour were best regarded as protein bioavailability for rats.

Development and characterization of cross-linked enzyme aggregates of thermotolerant alkaline protease from Bacillus licheniformis

An alkaline protease was produced by B. licheniformis with 132.43±3.4U/mL activity in LSF which was further enhanced by optimizing culture conditions. The optimum enzyme activity (148.9±4.1U/mL) was harvested at pH7.5; temperature, 40°C and inoculum, 1.5mL after 48h incubation. Alkaline protease was immobilization by forming cross linked enzyme aggregates (CLEAs) and the processes of CLEAs formation was also optimized. The protease CLEAs developed using 80% ammonium sulfate, 65mM glutaraldehyde and 0.11mM BSA showed best activity recovery (39.76%). Free protease and CLEAs were characterized and compared. It was observed that CLEAs of protease exhibited broad pH range with best activity at pH10. The immobilized protease was also thermo-tolerant with optimum activity at 65°C temperature. The Vmax and Km of protease-CLEAs were 125.5U/mL and 18.97μM, respectively as compared to 104.9U/mL and 29μM, respectively for free protease. It was concluded that immobilized enzyme in the form of CLEAs is a valuable catalyst for potential industrial applications.