Syed Ahmad Tirmizi

Analytical investigation of chromium and zinc in sweet, sour and bitter tasting fruits, vegetables and medicinal plants

Sweet, sour and bitter tasting fruits, vegetables and medicinal plants are an important component of human diet. The role of chromium and zinc in carbohydrate metabolism for control of diabetes is highlighted in selected commodities. Average levels of chromium and zinc in sweet taste were 0.69 ± 0.48 mg kg-1 and 4.81 ± 4.31 mg kg-1 respectively with correlation of 0.545, while in sour taste the values were 22.5 ± 22.0 mg kg-1 and 24.5 ± 11.8 mg kg-1 respectively with the correlation of 0.239 and in bitter taste, 0.61 ± 0.33 mg kg-1 and 4.70 ± 3.54 mg kg-1 respectively with correlation of 0.343. Overall, sour tasting commodities were found higher in levels of chromium and zinc and are recommended as food supplement for diabeties. None of these species contain metals above the toxic level.

Chromium (III) complexes of azo dye ligands: Synthesis, characterization, DNA binding and application studies

ABSTRACT Chromium (III) complexes of Azo dyes ligands envisaged on novel synthesized 4-Amino-1-(p-sulphophenyl)-3-methyl-5-pyrazolone diazonium salt coupled with different phenolic couplers appended on diverse substituents. The complexes have been characterized by elemental analysis, UV, FTIR and NMR studies. The DNA studies have been investigated for complexes by electronic absorption spectroscopy. The results have shown that chromium (III) complexes bind to DNA through intercalation mode. Synthesized Chromium complexes have been applied on leather to check their serviceability and they exhibited moderate to high values of light fastness and perspiration fastness (4–5). GRAPHICAL ABSTRACT