Total Ash Research Articles

Phytochemical Characterization and Assessment of Crude Extracts from Justicia adhatoda for Phytotoxic and Cytotoxic Activity

Background. The aim of the study was to investigate the cytotoxicity, phytotoxicity, and proximate and phytochemical analysis of methanolic extracts of the leaves of Justicia adhatoda. Methods. Methanolic leaf extract of J. adhatoda was screened for phytotoxic activity by using root length inhibition and seed germination assays. Cytotoxic activity was calculated using brine shrimp lethality bioassay. Plant extracts were also investigated for their proximate composition. The presence of several phytochemicals was tested by employing different methods. Results. Decrease in seed germination and root length, 62.67% and 83.11%, was proportional to the increasing concentration of the methanolic extract of the plant. Cytotoxicity assay results indicated that the methanolic extract possessed significant cytotoxic potential with an LC‐50 of 217 µg/ml. Proximate analysis revealed that the leaves of J. adhatoda contain 9.4% moisture, 90.6% dry matter, 19.25% crude protein, 4.5% crude fat, 8.0% crude fiber, and 11.5% total ash. Conclusion. Methanolic extracts of J. adhatoda leaves showed significant cytotoxic effects and may have potential use in medicine. The J. adhatoda foliar extract shows good inhibitory effects against seed germination and root growth. Therefore, it might be used as soil additive in crops to control weeds. Further research is required to detect and isolate phytotoxins from the plant that might replace synthetic herbicides with eco‐friendly herbicides.

Pharmaceutical Analysis and Evaluation of In-vitro Antibacterial Activity of Gomutra Ghana: A Concentrated and Solidified Form of Cow’s Urine

Introduction: Cow’s urine has been described as a highly effective animal-derived substance. Its therapeutic and pharmacological actions make it effective in the treatment of a variety of disorders. One of its notable properties is its antibacterial action, where the drug’s ability to target and inhibit the growth of bacteria. However, due to the pungent odour and taste of cow’s urine, it is difficult to consume in its natural form. Additionally, the collection of fresh cow’s urine can be challenging, especially in urban areas where access to cows may be limited. So, it is important to modify it into a dosage form, like Gomutra Ghana, which improves palatability and shelf life. Aim: To study the pharmaceutical development, quality control assessment, and in-vitro antibacterial activity evaluation of Gomutra Ghana. Materials and Methods: The pharmaceutical and analytical studies were carried out in Mahatma Gandhi Ayurved College Hospital and Research Centre and Dattatraya Ayurved Pharmacy, Salod (H), Wardha, Maharashtra, India. The in-vitro (antibacterial) study was carried out in JNMC, Sawangi (M), Wardha, Maharashtra, India, from April 2022 to August 2023. The in-vitro antibacterial study of cow’s urine and Gomutra Ghana was performed on five bacterial strains. Fresh cow’s urine was collected from a goshala (cowshed), and Gomutra Ghana was prepared in three batches by boiling the cow’s urine to a thicker consistency, then sun-drying it, followed by drying in an electric dryer. The final product was stored in a clean, sealed glass jars. Analytical parameters like pH, loss on drying at 105ºC, total ash, water-soluble ash, acid-insoluble ash, water-soluble extractives, alcohol-soluble extractives, and microbial contamination were studied. The in-vitro antibacterial activity was evaluated using the agar disc diffusion method at concentrations of 5 μL, 10 μL, and 15 μL, with results compared to those of a broad-spectrum and commonly used antibiotic, ciprofloxacin (5 μg). Statistical analysis was performed using Statistical Package for the Social Sciences (SPSS) version 27.0, employing Analysis of Variance (ANOVA) to compare three groups (Ciprofloxacin, cow’s urine, and Gomutra Ghana) at all three concentrations. A significance level was set with a p-value of <0.05 for the antibacterial study. Results: High-Performance Thin-Layer Chromatography (HPTLC) showed a peak from cow’s urine and Gomutra Ghana, with maximum heights of 500.1 and 450.4, which were nearly the same, so they may contain similar constituents. An extra peak was observed in Gomutra Ghana, suggesting the presence of additional compounds formed during its preparation. Gomutra Ghana extract showed the highest zone of inhibition against Escherichia coli. Conclusion: Gomutra Ghana showed antibacterial properties, which warrant further exploration in humans for safety and efficacy in humans.

WITHDRAWN: Set-type yogurt with Cucumis melo L. (Kultik) seeds

In this study, possible use of Kultik seed as an alternative food ingredient in production of set yogurt was evaluated. Set-type yogurts were produced from different mixture ratios of cow's milk and kultik seed water extract, and only from kultik seed water extract using transglutaminase. In addition, effect of storage time on yogurt properties were investigated. The properties were total solids, ash and fat content, acidity as pH, titratable acidity as % of lactic acid, syneresis, viscosity features, total phenolic content, antioxidant activity and sensory evaluation.Overall, it was not possible to produce a set-type yogurt only using the seed water extract, however, a vegetarian yogurt was possible to be produced from mixture of the seed water extract and cow's milk. The evaluated properties changed in a ratio-dependent manner. Storage time led syneresis and titratable acidity to increase, and total solid content to decrease due to ongoing fermentation throughout storage period in yogurt samples, p<0.05. Even though the seed water extract addition in yogurt production not only resulted to the decrease in some properties, but also the increase in total solids, fat content and syneresis. Sensory evaluation of costumers in acceptance proved that there is a huge potential to produce a functional food like a set-type yogurt using the seed water extract due to better taste quality and overall acceptance scores of the yogurt produced from 20% the seed water extract+ 80% cow's milk rather than any of other samples including the control at the storage time of 1 day and 15 days. Therefore, the seed water extract has an enormous potential as an alternative vegetarian source for production of fermented dairy products for who have disability of lactose tolerance.

Evaluation of Pharmacognostical and Phytochemical Studies for the Development of Quality Control Parameters for Stem Bark of Ximenia americana Linn. (Olacaceae)

Abstract Background: Plants are extremely useful to humankind as medicine, and hence the properties of medicinal plants have to be scientifically evaluated. Aim: The aim of this study is to establish pharmacognostical and phytochemical parameters for stem bark of Ximenia americana Linn. (Olacaceae). Materials and Methods: Macroscopical, microscopical evaluation, powder microscopical studies, quantitative microscopy, physicochemical evaluation, fluorescence analysis, analysis of inorganic elements, and determination of heavy metal contamination were performed as per the World Health Organization guidelines and standard methods. To evaluate various phytoconstituents, phytochemical investigations such as preliminary phytochemical screening, high-performance thin-layer chromatography, and high-performance liquid chromatography were performed. Results: Microscopical studies showed the presence of thick cortex, periderm cells, phloem parenchyma, phloem fibers, sieve elements, prismatic and granular calcium oxalate crystals, and resinous cells. The length and width of fibers, stone cells, and diameter of starch grains were measured. Physicochemical evaluation like ash values has shown total ash – 8.01% ± 0.02% w/w, acid-insoluble ash – 1.53% ± 0.02% w/w, water-soluble ash – 1.54% ± 0.01% w/w, sulfated ash – 12.02% ± 0.07% w/w, water-soluble hot extraction – 26.48 ± 0.02% w/w, cold maceration – 11.76% ± 0.04% w/w, alcohol soluble – 15.69% ± 0.03%w/w, ether soluble – 2.06% ± 0.03% w/w, and loss on drying – 4.88% ± 0.01% w/w. Conclusion: Pharmacognostical study on the stem bark of Ximenia americana may be reported as first. The results of pharmacognostical and phytochemical studies will be helpful for authentication and provide quality control parameters for the stem bark of this plant.

A Study on Quality Properties of Blackthorn (Prunus spinosa L.) Fruit Powder Obtained by Different Drying Treatments

In this study, the quality characteristics of blackthorn fruit (Prunus spinosa L.) powders obtained by convective hot air-drying (HAD) and freeze-drying (FD) treatments were investigated. The drying time was carried out equally (24 h) for both treatments. According to the results, the moisture (%) and water activity of powder samples obtained by HAD and FD treatments were found as 7.51% and 0.2471, 9.13% and 0.2718, respectively. Considering the pH and total ash parameters, there was no statistically significant difference between the powder samples (p&gt;0.05). However, both drying processes were effective on the color and changed the L*, a*, and b* values of the powders compared to fresh fruit values. The biological and antioxidant results of the powder obtained by FD treatment were higher than the HAD treatment (p&lt;0.05). From this point of view, it was determined that the FD process had a minimal effect on the chemical content of fresh fruit, while the HAD technique applied at 40 °C combined with a fan system did not have an excessive negative effect on these values.

Pharmacognostic standardization and HPTLC fingerprinting analysis of Sahacharadi Kashayam: a classical ayurvedic polyherbal formulation

Multiherbal compositions are widely practiced in ayurvedic medical system, and ka??yam (decoction) is one such dose. Sahacharadi Kashayam is a traditional ayurvedic polyherbal medicine recommended by ayurvedic doctors for chronic and acute back pains, lower limb disorders, and conditions that mainly affect the nutrient level in the blood and the bone. The aim of this study was to develop pharmacognostic parameters for the standardization and quality evaluation of the Sahacharadi Kashayam. In-house polyherbal formulation was prepared as per the previously prescribed method, and physicochemical parameters were evaluated as per standard protocol and showed loss on drying at 99.31%, total ash content at 4.911 ± 0.120%, water-soluble ash at 3.022, and acid-insoluble ash at 0.489. Total phenolic content was estimated with FC reagent and expressed as gallic acid equivalent (9.95 + 0.004 mg/g). High-performance thin-layer chromatography (HPTLC) fingerprint profiling was obtained, and the quantity of total tannins was estimated as tannic acid equivalent using HPLC (0.47%). The results obtained from the study could be utilized as a reference for the quality control and quality assurance of Sahacharadi Kashayam.

Sensory evaluation of bread, rice pudding and cake incorporating germinated cereal and legume flour

The germination process of cereal and legumes has been used to improve their nutritional value. In this study, sorghum, oat, mung bean and barley were germinated for 96 hours. Dry matter, total ash content and phenolic content analyses of germinated samples were performed. Sprouts of germinated grains and legumes were dried and ground into flour. The obtained flour was used in the production of bread (20-40%), cake (5-15%) and rice pudding (10%). In the prepared bread, % baking loss and specific volume were calculated, and sensory analyses of rice pudding, gluten-free cake and bread samples were carried out. All samples' dry matter contents except sorghum decreased by the germination process. Germination caused a slight increase in ash contents of all samples except for barley. The total phenolic contents of mung bean and barley significantly increased during germination. All sprout flours added at 40% reduced the specific volume of the bread. Based on the results, it can be concluded that products with a substitution of sorghum sprout flour were more acceptable in sensorial properties compared to other samples. It can be concluded that it is feasible to produce high nutritional value tasty functional foods with germinated sorghum flour supplementation.

Cotton pigment printing and characterization from post-consumer lemon peel pectin binder

The study explores the use of pectin from lemon peel for pigment printing cotton fabric. The optimal extraction conditions were 95°C, 90 min, 1:40 MLR, and pH 2. The extracted pectin was light yellow, with a moisture content of 13.4%, volatile compound content of 82.3%, total ash content of 3.1%, fixed carbon content of 14.6%, and a pH of 3.5. The thermal stability of the pectin binder was determined to be 230°C. The study also found that pectin cross-linking was achieved through continuous extrusion using 1% citric acid and 0.3% AgNO3. The formulated pectin binder was found to improve textile pigment printing quality and performance. The rheological properties of the pectin-based and commercial binder pastes were evaluated, showing that the pectin-based binder can produce fine designs with shear thinning but retain consistency when applied force is released, resulting in defined edges in prints. The study suggests that pectin-based formulations can be used as an optional binder to commercial binders in textile pigment printing.

Pharmacognosy and Analytical Profile of Bhunimbadi Churna: A Polyherbal Formulation

ABSTRACT Background: Charak Samhita, an ancient Ayurvedic text, offers a vast repository of effective polyherbal formulations for treating various diseases. Ensuring the standardization and authentication of these compound formulations is crucial for quality control and enhancing their therapeutic efficacy. Establishing reliable data to set standard parameters is essential for verifying the genuineness of individual formulations and drugs as a whole. Aims and Objectives: The primary aim of this study is to evaluate and assess Bhunimbadi Churna, a classical formulation mentioned in the Grahanidosha Chikitsa Adhyaya of Charak Samhita, known for its multiple therapeutic indications. The objectives include conducting a comprehensive pharmacognostical and pharmacological assessment of the formulation to establish standard parameters for quality control. Materials and Methods: The study involved a detailed examination of Bhunimbadi Churna using standard scientific protocols. The assessment included organoleptic characteristics, physico chemical parameters, physical characteristics of the powder (Churna), preliminary phytochemical analysis, and high performance thin layer chromatography (HPTLC) analysis. Results: On performing the experiments for three consecutive readings, loss on drying was found to be 7.66 ± 0.21, pH was 5.53 ± 0.19, total ash value of powder was found to be 6.64 ± 0.20 w/w, and acid insoluble ash was found to be 0.52 ± 0.11 w/w. These parameters provide a reliable framework for assessing the quality and authenticity of the formulation. Conclusion: The findings of this study offer valuable tools for regulatory authorities, scientific organizations, and manufacturers to develop standardized formulations of Bhunimbadi Churna. The reproducible parameters established in this study can assist in ensuring the quality and efficacy of this classical Ayurvedic formulation.

تأثير اضافة كابا- كاراجينان في الخصائص الفيزيوكيميائية والحسية للحلوى البكتينية المصنعة من التمور

The aim of the research is to add kappa-carrageenan to pectin sweets instead of pectin and to know its effect on the physicochemical and biological properties, Contains pectin sweets of pectin represents the control treatment T1, while T2 50% of the pectin was replaced kappa-carrageenan and T3 have a total replacement of pectin with kappa-carrageenan and compare the results with the control treatment, The chemical composition of Zuhdi dates were 70.28%, 59.20%, 18.28%, 2.68%, 2.57%, and 0.47% for each of the total sugars, reducing sugars, protein, fats, ash and moisture (respectively).we did not notice significant differences in the pectin sweet manufactured for the treatments T1, T2, and T3 for total sugars 60.75%, 60.05%, 59.12%, protein (0.63, 0.52, 0.35 %, fat 0.37%, 0.36%, 0.38%, total ash 1.51%, 1.58%, 1.66%, pH (4.06, 4.14, 4.16) and total acidity amounted to 1.21%, 1.18%, 1.15% for dissolved solids 56%, 66%, 69% and the refractive index (1.4572 , 1.4570, 1.4576), there are significant differences T1, T2, and T3 for density with T3 superiority 1.333 g/ cm3 compared to T1 and T2 amounted to (1.293,1.325) g/ cm3, and also the viscosity was superior to T3 reached 5831 cp compared to T1 andT2 amounted to (5388,5440) cp as well as the turbidity reached the highest value of T3 (180) NTU compared to T1 and T2 It amounted to (160, 165) NTU, while the electrical conductivity was better for T3 treatment, which amounted to 1160 μs/ cm compared to T1 and T2 (680,980) μs/ cm. Sensory tests showed that there were significant differences for the pectin sweet in terms of taste, texture and general acceptance, while there were no significant differences in the values of appearance and color, and there was no growth of microorganisms (bacteria, fungi) in the pectin sweet.

Nutritional Assessment and Comparison between Brown and Milled Rice Landraces (Anadi, Bhotange, and Kalo Nuniya) of Nepal

The main objective of this study was to assess and compare the nutritional quality of brown- and milled rice landraces (Kalo Nuniya, Anadi, and Bhotange) of Koshi Province. Paddy samples were cleaned to remove dockage and sun-dried until about 13-14% moisture to ensure maximum hulling- and milling recovery. Paddy samples were shelled and milled to obtain brown (unpolished) rice and milled (white or polished) rice, respectively and were stored in double-sealed re-closable low-density polyethylene (LDPE) zipper bags (62.5 µm) at ambient temperature (23-27°C) until analysis. As expected, brown rices had better nutritional profiles than their milled counterparts with significantly higher (p&lt;0.05) crude fat (2.99± 0.10 − 3.99 ± 0.09%), crude fiber (0.12 ± 0.00 − 0.70 ± 0.02%), and total ash (1.53 ± 0.2 − 3.71 ± 0.30%) content. Among the brown rices, Anadi brown had better nutritional profile with the highest iron (1.56 ± 0.14 mg/ 100 g), calcium (86.4 ± 3.30 mg/100 g), total ash (3.71 ± 0.30%), crude fiber (0.70 ± 0.02%), and crude fat content (3.99 ± 0.09%). Bhotange and Kalo Nuniya had uniform distribution of iron and calcium, respectively, throughout the entire rice kernel.

Comparative Phyto and Physicochemical Parameters of the Therapeutic Plant Syzygium cumini (L.) Skeels in Jaffna District

Syzygium cumini (L.) Skeels (Myrtaceae) is an evergreen tree, grown widely in Sri Lanka. It is regularly recognized as jambolan, black plum, and jamun. It is an extensively used therapeutic herbal in the treatment of innumerable illnesses, particularly in Diabetes mellitus in traditional medicine. The goal of the research was to compare the phytochemical and physicochemical properties between the different parts of jambolana tree which is naturally found in Sri Lanka. Proximate estimation of physicochemical properties of dried matured different parts as bark, leaves, fruits, and seeds of the Syzygium cumini havebeen done in the current study rendering to the standard protocols recommended by the World Health Organization (WHO) and Association of Analytical Chemist (AOAC). This study includes electrical conductivity value, moisture content, fat content, and different ash contents analysis. It was found that the leaves had the highest electrical conductivity (16.67±1.53) and the bark had the lowest electrical conductivity (2.44±0.03). The moisture content of the bark was lower (11.30±0.44) in comparison tothat of the seeds (16.34±0.43). Furthermore, the bark had the highest fat content (1.02±0.03) and acid insoluble ash (2.65±0.89), when compared to the seeds (0.65±0.01) and leaves (1.00±0.88) respectively. The seeds had the highest pH (5.39±0.08); total ash (2.18±0.06) and water-soluble ash (5.25±0.55), while the fruits had the highest sulphated ash (1.99±0.55). Qualitative inspection revealed that hot ethanolic seed extracts contained high levels of flavonoids, tannins, phenols, glycosides, alkaloids, terpenoids and quinones, in addition to other parts, which also had high levels of alkaloid content (81.06 mg/g). The current study will contribute useful data in the precise documentation and validation of various parts of S. cumini and may aid in removing contaminants in the preparation of nutraceuticals or medicine.&#x0D; Keywords: Medicinal Plant, Parts, Parameters, Physicochemical, Phytochemical, Syzygium cumini

Optimization and Quality Evaluation of Oats (Avena sativa) Flour Incorporated Paneer

Efforts were initiated to prepare a carbohydrate, calcium and fibre rich paneer by addition of oat flour (Avena sativa). Six samples’ formulations were prepare including control paneer, (100% milk curd). The different formulations of (oats flour: milk curd) in the ratio as: sample (1:99), sample (1.5:98.5), sample (2:98), sample (2.5:97.5) and sample (3:97) to access the quality and acceptability of paneer. The experiment was designed by central composite mixture design and the obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at 5% level of significance version 12.1. The oats flour and milk curd for the development of value-added product, and evaluate proximate and sensory characteristics of product.&#x0D; The sensory evaluation revealed sample (1:99) was found to be best by comparing sensory score of overall acceptance given by the panelists and functional components. Crude protein, crude fat, total ash and carbohydrate of control product were found to be 41.43%, 49.7%, 4.39% and 4.44% whereas for best product the results were 40.54%, 48.97%, 4.39% and 5.92% respectively. The calcium content of best paneer and control paneer were found to be 467.08 mg/100 g and 399.12 mg/100 g respectively. The fiber contents were zero and 0.156% in control and best product sample (1:99) respectively. Therefore, it was concluded that the incorporation of oats flour for the formulation of value-added paneer will be helpful for developing value-added dairy products for the developing countries.

Siirt İlinde Yetiştirilen Zivzik ve Pervari Nar Genotiplerinin Pomolojik ve Fizikokimyasal Özellliklerinin Karakterizasyonu

Commercial pomegranate cultivation in Siirt province is concentrated in Şirvan and Pervari districts. Although Zivzik pomegranate variety is a registered pomegranate variety, it is not well known outside the region where it is grown (Zivzik, Sarıdana, Kapılı and Pirinçli villages). Pervari pomegranate is grown in the regions between Bitlis stream, Hizan and Pervari. In this study, pomological and physicochemical characteristics of different sized fruits of Zivzik (n=8) and Pervari (n=10) pomegranate genotypes collected from different locations in Siirt province were investigated. The pomological characteristics examined were fruit weight, aril yield, 100 aril weight, fruit width-length, aril width-length, rind (peel) skin and aril colour, juice yield, juice density and colour. The physicochemical properties analysed were total soluble solids, total acid, pH, ascorbic acid, total sugar, reducing sugar, total phenolic substance, anthocyanin, antioxidant capacity (DPPH), moisture and ash content. It was found that the most abundant organic acid in Zivzik and Pervari pomegranates was citric acid (3.34-4.67 g/L) and malic acid was found more in Zivzik pomegranate (1.76 g/L). Zivzik pomegranate was found to be richer in terms of the amount of phenolic compounds. Quercetin and caffeic acid are the most abundant phenolic compounds in the fruit of both varieties.

The Effect of Solvent Concentration Against Specific and Non Specific Parameters of Standardization: Ethanolic Extract of Papaya Seed (Carica papaya Linn.)

Papaya plants (Carica papaya L.) can be used as traditional medicine. The parts of the plant commonly used as medicine are the seeds and leaves. Assurance of the quality of the extract obtained needs to be carried out by testing specific and non-specific parameters. The aim of the study was to determine the effect of the percentage of ethanol solvent concentration on specific parameters (organoleptic, phytochemical screening, and total phenolic content) and non-specific parameters (moisture content, ash content, and specific gravity) of papaya seed extract (Carica papaya L.). This type of laboratory experimental qualitative research was done to determine the effect of the percentage of ethanol solvent concentration (70% and 95%) on specific and non-specific parameters. Specific and non-specific parameter testing is based on work procedures listed in the Indonesian Herbal Pharmacopoeia. The results of testing the specific parameters on organoleptics showed no difference in the extract obtained, which was viscous and dark brown in color with a characteristic odor. Based on qualitative phytochemical screening, 70% ethanol extract contains alkaloids, flavonoids, tannins, and saponins. However, the 95% ethanol extract was only positive for alkaloids, flavonoids, and tannins. The phenolic content test of 70% ethanol and 95% ethanol extracts was 4.31 ± 0.65 mg GAE/g and 2.69 ± 0.41 mg GAE/g, respectively (Sig 0.022 &lt; 0.05). Extract non-specific parameter test results. The ash content test for 70% and 95% ethanol extracts was 9.5% ± 0.21% w/w and 8.5% ± 0.06% w/w (Sig 0.043 &lt; 0.05). The respective water contents were 8.7 ± 0.11% w/w and 9.7 ± 0.26% w/w (Sig 0.046 &lt; 0.05). The specific gravity of each obtained was 0.88 ± 0.006 % g/ml and 0.75 ± 0.006% g/ml (Sig 0.043 &lt; 0.05). The conclusion of this study is that the concentrations of 70% ethanol and 95% ethanol in papaya seed ethanol extract have an effect on specific parameters, namely the measurement of total phenolic content. While the non-specific parameters affect the water content, total ash content, and specific gravity.

Standardization Studies of Momordica charantia Seed with Physicochemical and Preliminary Phytochemical Accounts

Momordica charantia Linn also known as Karela or bitter guard is commonly used vegetable of Cucurbitaceae family. Phytochemical constituent present in seeds contains oil, and sterols possesses the anti bacterial anti microbial and anti inflammatory properties which makes it one of the oldest plant used is natural Indian medicinal system. Present study was aimed to study organoleptic characterization, determination of moisture, total ash, acid-insoluble, water-soluble ash and protein contents, Loss on drying, heavy metals and microbial profile of Momordica charantia seed without seed coat. Furthermore qualitative test for secondary metabolites were performed for bitters, saponine, terpenoids, phenolic acids, glycosides, carbohydrates and reducing sugars were marked in preliminary tests. In final standardization extracts were taken for UV spectroscopy (at 270nm wavelength) at different concentrations against standard for quantitative analysis. After preparing different compositions mobile phase containing ethylene acetate: water: formic acid (7.7:1.3:0.9) was selected for TLC of chlorogenic acid marking in aqueous extract of Momordica charantia seed and gallic acid was run using mobile phase using toluene: formic acid: methanol (3.3: 0.8: 0.2) showed the presence of markers against standard. The plates were prepared and developed in mobile phase and Rf value was calculated. Photography of plates was done under UV visible mode. The above findings can be helpful in further research to reveal the reverse pharmacology of Momordica charantia seeds reported in traditional uses with significant way to design newer outcomes in diseases related with inflammatory and immune markers.

CHARACTERIZATION OF MUNDAR PERICARP (Garcinia forbesii) EXTRACT FROM BANJAR DISTRICT OF INDONESIA

The mundar plant (Garcinia forbesii) is a typical fruit of South Kalimantan. The people use mundar empirically as a spice, cosmetic, and medicine. The purpose of this study was to determine the characteristics of mundar extract from Karang Intan and Beruntung Baru districts in Banjar Regency. The collection of plants from two places, plant determination, and extraction with 70% ethanol. The extract was then characterized. The characterization showed that the Garcinia forbesii pericarp extract from both places was dark brown, distinctive odor, sour taste, and thick. Both extracts contained flavonoids, phenolics, tannins, saponins, glycosides, and anthraquinones. The chromatography of both extracts was the same and detected to alpha-mangosten. The extract from Karang Intan district has a yield 59.99%, total phenolic content 0.888%, moisture content 9.78%, total ash content 1.10%, and acid insoluble ash content 0.06%. The extract from Beruntung Baru district has a yield 58.74%, total phenolic content 0.823%, moisture content 9.93%, total ash content 1.59%, and acid insoluble ash content 0.04%. Garcinia forbesii pericarp extracts from from two places have the same organoleptical characteristics, phytochemical compounds, and chromatography patterns. The differences are in yield percentage, total phenolic content, water content, ash content, and acid insoluble ash content

Development of micronutrients and bioactive compounds rich malted drink with selected plant-based ingredients.

The study aims to develop a micronutrients and bioactive compounds rich, new malted drink formula using malted green gram (Vigna radiata), soybeans (Glycine max), watermelon (Citrullus lanatus) seed kernel and ginger (Zingiber officinale) rhizomes. The sensory analysis data revealed that the formula which contains 52.17 % of soybean flour, 26.00 % of malted green gram flour, 17.39 % of watermelon seed kernel flour and 4.34 % of ginger powder has the highest overall acceptability. This selected formula contained moisture (3.27 ± 0.29 %), total ash (3.96 ± 0.39 %), total fat (12.93 ± 0.19 %), protein (33.58 ± 0.64 %), crude fiber (2.70 ± 0.49 %), carbohydrate (43.56 ± 0.89 %), reducing sugars (4.98 ± 0.13 %) and dietary fiber (18.67 ± 0.36 %). Considerable amounts (mg/100 g) of Potassium (2332.19 ± 5.69), Phosphorus (1003.78 ± 9.12) and Magnesium (374.07 ± 3.36) were reported. The fatty acid profile was dominated by polyunsaturated fatty acids (60.53 %) including Linoleic acid (56.40 %) and α-Linolenic Acid (4.13 %). The detected amounts of prominent micronutrients and α-Linolenic Acid adequately comply with the Recommended Dietary Allowance (RDA) values. Moreover, the new formula possessed 2.3 ± 0.11 mg GAE/g of total phenolic compounds and exhibited significantly high DPPH (12.81 ± 2.19 mg/ml) and ABTS (25.16 ± 0.41 mg/ml) radical scavenging activities.

Effects of Storage Containers on Postharvest Properties of Tomato (Solanum lycopersicum L.)

This study investigated the effect of three storage containers on postharvest properties of tomato fruits under ambient temperature, 30 ± 3°C and relative humidity, 70 ± 3%. In Nigeria, the main issues with tomato preservation are loss of quality and shortened shelf life. Postharvest storage containers are important for maintaining the quality of tomato fruits in marketing chains and consumption. Raffia baskets, plastic bowls and Ziploc bags were used to store tomato fruits for seven days. The experiment was arranged in a completely randomized design with four replications. Data was taken on weight loss, dry matter, moisture content, pH, total ash content and colour. Results revealed that the storage containers had significant (p&lt;0.05) effect on dry matter, moisture content and weight loss of the tomato fruits. Tomato fruits stored in raffia basket, plastic bowl and Ziploc bag gave moisture content of 92.13%, 93.07% and 92.97% at seven days of storage, respectively. There was no significant difference (p˃0.05) in the effects of the three storage containers on total ash content and pH of the tomato fruits. For efficient storage without excessive deterioration, plastic bowls were considered the best storage container for improved shelf-life of tomato fruits.

CONTENT OF MACRO- AND MICROELEMENTS IN CHEESES PRODUCED WITH THE ADDITION OF DIFFERENT SPICES

&amp;lt;p&amp;gt;Cheese is a dairy product used directly for human consumption or indirectly as an ingredient of other foods or ready meals. Being an extremely valued product, cheese is a concentrated source of proteins, vitamins and minerals, especially calcium, phosphorus and magnesium. Various spices are used to enhance the taste of food, which also have numerous medicinal properties. The aim of this study was to examine the effect of the addition of different spices on the mineral composition of cheeses, obtained by heat-acid coagulation of milk. There were six different samples of cheese produced in the milk processing plant (mini cheese factory). The first sample was taken as a control one, with no addition of spices, and the other five were produced with 0.5% addition of different spices (oregano, basil, parsley, rosemary, and chives). The total ash content and the content of macro- and microelements were determined in the tested cheese samples. It was established that the addition of different spices has a statistically significant (p&amp;amp;lt;0.05) effect on the content of macro- and microelements in the produced cheeses. The total content of macro-elements ranged from 612.55 mg/100g to 811.81 mg/100g, of which sodium had the largest share (from 293.61 mg/100g to 389.20 mg/100g), as well as calcium (from 74.13 mg/ 100g to 278.12 mg/100g). The total content of microelements in the tested spice-containing cheeses ranged from 7.317 mg/100g to 9.360 mg/100g, of which the most abundant was zinc, the content of which was between 5.903 mg/100g and 7.351 mg/100g.&amp;lt;/p&amp;gt;