Total Ash Research Articles

Determination of the effects of novel paraprobiotic supplement of Lactobacillus plantarum on soy dairy-free beverage by physicochemical, antioxidant, sensory analyses, and Raman spectroscopy technique.

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy-free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p<0.05) the antioxidant activity (75.44±0.23µmol TE/g sample), total phenolic content (834.32±6.69mg GAE/g), protein (3.28±0.18%), fat (2.35±0.06), and ash content (0.57±0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic-supplemented soy dairy-free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. PRACTICAL APPLICATION: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties.

The Effectiveness of Sunscreen Cream with Ethanol Extract of Sungkai Leaves (Peronema canescens Jack)

Sungkai (Peronema canescens Jack) (PCL) contains flavonoid compounds that can absorb UV light therefore having the potential to be developed as a raw material for cosmetics that functions as a sunscreen. The research aims to formulate PCL extract into a sunscreen cream. Sungkai leaves are macerated using 96% ethanol solvent. Specific and non-specific parameter tests were carried out on the extract as well as antioxidant tests using the DPPH method and SPF tests using the Mansur method. The results of this research showed that 96% ethanol extract of PCL had a blackish-green color, pH 5.25; the ethanol and water-soluble essence levels were 6.25% and 5.17%. The water content obtained is 27.4%; drying shrinkage is 0.46%; total ash content is 0.12% and acid insoluble ash content is 0.1%. The antioxidant value obtained was 35.06 ppm. Three cream formulations were prepared (FI of 0.1753%, FII of 0.3506%, and FIII of 0.5259%) and evaluated for organoleptic, homogeneity, cream type, viscosity, pH, particle size, and spreadability tests for one month at 25℃ and 40℃. The organoleptic test results of the cream have a soft texture, with varying colors; light green (FI), green (FII), and dark green (FIII) color. Other evaluation test results show that the cream has a pH of 5.16 - 6.73, a spreadability of 6.47 - 8.07 cm, a viscosity of 15466.67 - 38933.33 cPs, a particle size of 9.88 - 16.17 µm and an SPF of 17.68 (FI), 27.46 (FII), and 33.64 (FIII) with ultra protection on all three. PCL extract after being formulated into creams shows high SPF activity with F3 as the best formula. PCL extract can be formulated into a cream form that meets physical and chemical quality parameters.

Assessment of functional quality changes in water chestnut enriched flaxseed nutritional laddu during storage

The present investigation was conducted to assess functional qualities of water chestnut enriched flaxseed nutritional laddu. The quality evaluation of the nutritional laddu was done up to 20 days of storage. These laddu contained appreciable amounts of crude protein (24.22%), crude fat (28.25%), crude fibre (9.95%) and total ash (4.86%). All of these decreased during storage periods in all the treatments. The maximum L* value (53.133) was found in T6 (20% Flaxseed + 30% Water chestnut + 45% Jaggery + 3% Ginger + 2% Dry fruit) at 20 days and minimum (38.170) in T0 (50% Flaxseed + 45% Jaggery + 3% Ginger + 2% Dry fruit) at 0 day of storage period. The highest total ash was found in T6 (5.530) at 0 day and lowest in T0 (3.100) at 20 days. It was concluded that up to 30 % water chestnut can be incorporated in flaxseed laddu to obtain best overall acceptability. Bangladesh J. Bot. 53(3): 561-566, 2024 (September)

Determination of specific and non-specific standardization parameters for ethanol extract of purple leaves (Graptophyllum pictum (L) Griff )

Purple leaves are a traditional medicine that is widely used by people in West Java, Maluku and Papua. Empirically, purple leaves are usually used to treat wounds, liver swelling, and treat gallstones. The aim of this research is to establish standardization of specific parameters (organoleptic and chemical content) and non-specific parameters (ash content, water content, drying loss, heavy metal contamination, yeast mold number (AKK), microbial contamination/Total Plate Number (ALT)) as well as antioxidant on purple leaf plants (Graptophyllum pictum (L) Griff). The results showed that the specific parameters of the organoleptic properties of the 96% ethanol extract of purple leaves ( Graptophyllum pictum (L) Griff ) namely black in color , shaped like paste, has a distinctive purple leaf odor and a bitter taste. The results of the phytochemical screening of 96% ethanol extract of cherry leaves contain alkaloids, flavonoids and tannins . However, the saponin test was negative for containing saponin. The non-specific parameters of 96% ethanol extract of cherry leaves are water content of 5.96 % , total ash content of 16.8570 %, drying loss of 17.26 %, heavy metals As and Cd were not detected in Pb of 0, 1236 mg/kg, microbial contamination (Alt) and yeast mold numbers (Akk) were not found in colonies. Based on standardization testing of non-specific parameters, purple leaf simplicia meets the simplicia quality standards

Pharmacognostic Study and Phytochemical Profilling of Dichloromethane Extracts of the Leaf and Stem of Vernonia conferta Benth and Vernonia colorata Drake Asteraceae

Aims: The study determines various taxonomic, pharmacognostic and phytochemical standards helpful to ensure the identity, purity, safety and efficacy of Vernonia colorata and Vernonia conferta. Study Design: To study these two species of Vernonia for their epidermal cell shapes, stomatal types and distribution, trichome types, chemomicroscopic and fluorescence characters, flow properties, ash values, extractive solvents and phytoconstituents of dichlormethane fractions using GC-MS. Place and Duration: This study was conducted at the Department of Pharmacognosy and Natural Medicine, Faculty of Pharmacy, University of Uyo, Uyo from June 2023 to December 2023. Methodology: The pharmacognostic characterization was determined following the guidelines given by the World Health Organization (WHO). Parameters determined included microscopy, powder microscopy, chemomicroscopy, micromeritic properties, ash values, extractive values, fluorescence analysis while phytochemical analysis was done using Gas Chromatography coupled to Mass Spectrometer. Results: Epidermal cell shapes were both irregular with undulate and sinuous anticlinal wall pattern for both V. colorata and C. conferta respectively. Stomatal distribution was hypostomatic with paracytic stomata on the abaxial surface for C. conferta while amphistomatic with anomocytic stomata in V. colorata. Stomatal index was highest in V. conferta with 27.31% and least in V. colorata 21.52%. Unicellular trichomes were observed in V. colorata and V. conferta epidermal surfaces. The chemomicroscopic study revealed the presence of lignin, starch, cellulose, oils, calcium oxalate crystals, mucilage and protein for both leaf and stem respectively. The fluorescence characteristics showed the presence of different colours supporting the presence of various phytoconstituents for both leaf and stem. The quantitative epidermal studies, chemomicroscopic and fluorescence characteristics revealed characteristic features for the drug. The flow properties for both leaf and stem were poor. The total ash values for both leaf and stem ranges between (2.40 – 9.30 and 10.60 – 11.06), acid-insoluble ash values were low, moisture contents were between 8 - 14%w/w, water and methanol extracted more constituents. In total, 12 chemical constituents each were recorded for the leaves of V. colorata and V. conferta, respectively, while 10 and 12 were also recorded for the dichloromethane stem extracts of V. colorata and V. conferta, respectively. Conclusion: This study is useful in pharmacognostic standardization of Vernonia colorata and Vernonia conferta.

Physicochemical and Color Changes During Fruit Ripening in Pepper Species (C. annuum L., C. baccatum L., and C. chinense Jacq.) Exposed to Salt Stress

This study examines the impact of salt stress on the physicochemical and color characteristics of three pepper species (Capsicum annuum L., Capsicum baccatum L., and Capsicum chinense Jacq.) at different ripening periods. Peppers were exposed to 0 mM, 50 mM, and 100 mM NaCl during the green, breaking, and red ripening periods. The results showed that salt stress significantly influenced moisture content, total ash, pH, titratable acidity, water activity, and color parameters. C. chinense had the highest moisture content and water activity, while C. annuum demonstrated a higher total ash content and pigment density (ASTA value). As fruits ripened, moisture content decreased, and total ash content increased. Salt stress caused reductions in water activity, pH, and titratable acidity, with high salt concentrations leading to increased water loss and a decline in fruit quality. Furthermore, salt stress reduced color parameters and ASTA values, indicating suppressed carotenoid pigment synthesis. The study highlights the importance of developing salt-tolerant pepper varieties, as salt stress negatively impacts the physiological and biochemical quality of peppers. These findings suggest that appropriate agronomic strategies and careful environmental monitoring are essential for sustainable pepper production, particularly in areas with saline soils. The results provide valuable insights into the mechanisms through which salt stress affects pepper fruit quality and suggest avenues for improving crop resilience.

Assessment of the Suitability of Flour Obtained from Mountain Rye Grain Milling and the Method of Dough Fermentation for the Production of Rye Bread.

Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention paid to the possibility of increasing the cultivation of old cereal species. One of the cereals that is suitable for these trends is mountain rye, which is a premise for undertaking research on the usefulness of this cereal grain in food production. Therefore, the aim of the study was to compare the baking value of flour with different milling yields obtained from milling mountain rye grain. The research material consisted of rye grain (Secale montanum Guss.), which was milled, and 6 different rye flours were obtained. The flour was tested for selected quality parameters such as moisture, crude protein content, total ash content, and acidity. Doughs were prepared and fermented using a single-phase method carried out in two different variants, with or without the addition of lactic acid. The obtained rye breads were quality assessed and subjected to organoleptic and consumer evaluations. The use of the fermentation method with dough acidification with lactic acid allowed us to obtain breads with a better specific volume and acidity compared to those obtained from dough without acidification. Breads baked from dough prepared using the method of non-acidification with lactic acid had better porosity of the crumb. In the quality classification, breads made from low-extract flour turned out to be the best, and breads baked from dough made using the non-lactic acid acidification method were more generally accepted by panelists. As confirmed by research, mountain rye grain is a raw material for the production of flour with good baking value, which depends on the preparation of the grain and milling method. The quality of rye bread made from mountain rye flour depends on the flour yield, the baking value of the flour, and the method used for dough fermentation for bread baking.

Comparative Chemical Study of Three Different Market Samples of an Important Clay Mineral Drug “Gil-E-Makhtum” with A Brief Ancient Description of Earth's Natural Resources

The medical use of earth's natural resources or mineral drugs is probably as old as the history of man kinds and has been used widely for the ailments of many diseases despite knowing the presence of chemical constituents or pharmacological activities of that particular substance but in the present era, with the modern techniques much more research work has been done to know the active components and their pharmacological properties which could have now been used in the modern medicine. Among the various earth natural resources or mineral drugs Gil-e-Makhtum (Sealed earth or the type of clay) also known by the name Lemnian earth, is a medicine in the shape of a stamped clay tablet (Sphragis) from Lemons, northeastern Greece, was much valued in antiquity and is utilized as such as well as an ingredient in the number of compound formulations in the Unani system of medicine for the treatment of various diseases. In this paper with the description of the brief history of Earth’s Natural Resources, the comparative chemical study of three different market samples of Gil-e-Makhtum was carried out by following some parameters of qualitative analysis and quantitative estimations. The analysis included Loss of weight on drying at 105oC, solubility in 1 normal hydrochloric acid and water, total ash, acid insoluble ash, bulk density, and tapped density. Besides, some major estimations e. g. Hematite (Fe2O3), Alum (Al2O3), Quartz (SiO2), and Calcium oxide (CaO) were also carried out.

Comparison of chemical components and quality evaluation of Panax ginseng and its processed products from different habitats in Northeastern China

Ginseng (Panax ginseng C.A. Meyer) is a widely used dietary supplement in Traditional Chinese Medicine due to its numerous health-promoting properties. However, limited research is available on the distinctions in the chemical composition between different ginsengs. Hence, this study explores the chemical composition of different ginsengs obtained from different habitats in Northeastern China. The fresh, red, and white ginsengs were collected from different places in the Jilin province, China. Ginsenoside and non-ginsenoside contents in the ginseng extracts were analyzed by an Ultra-high performance liquid chromatography system & VION® ion mobility hybrid Quadrupole Time-of-Flight. The results show a notable difference in the ginsenoside content among the samples. The qualification ratio of ginsenoside Re, Rg1, and Rb was 46.2%, with Re being the most abundant, followed by Rg1 and Rb1 in all the ginseng analyzed. Furthermore, the study revealed that white and red ginseng had higher total ginsenosides (8.18 ± 0.04 mg/kg) and total polysaccharides (17.4%) content, respectively. The fresh ginseng samples exhibited higher protein content (20.02 ± 0.2 g/100g) and lower fat content (2.0 g/100g) than others. Further, the ginseng samples analyzed in this study met the requirements specified in the Chinese Pharmacopoeia for total ash, heavy metals, and organochlorine pesticide residues. This study offers a comprehensive comparative analysis of the chemical composition of P. ginseng sourced from various habitats in Northeastern China. It underscores the significance of making informed choices when selecting ginseng types for scientific evaluation.

Utilization of Different Preservatives (Cloves and White Pepper) for Extending of Shelf Live and Nutritional Value of Tiger Nut Milk (Kunun Aya)

Tiger nut milk (Kunun aya) is a traditional beverage and its non-alcoholic widely consumed in Northern part of Nigeria. The beverage was prepared from tiger nut with addition of spices such as cloves, and white pepper at different concentration in order to find its natural preservatives, so as to be preserve for a longer period using natural material so as to find if its shelf life and nutritional content will be maintained. The samples were stored at 4o c for 2 days and the effects of those spices on their proximate, microbial and fungal counts were evaluated. Fresh tiger nut and the spices (cloves and white pepper) were purchased form Jalingo central market in Taraba state in the Northeastern part of Nigeria. The tiger nut milk seeds were sorted and all the unwanted materials which may affects the taste and keeping quality of the drink were removed, washed and rinsed with portable water and then soaked for eight hours(8hrs) to soften the fibre and to remove off-flavor. One kilogram of fresh tiger nut was blended four times in to slurry with water. The slurry was pressed using a muslin cloth to recover extract. Two samples of spiced drink were analyzed for total moisture, ash content, crude protein, crude fibre, crude fat, and carbohydrate. Results of the proximate analysis reveal a range of 80.0-89.5% and 79.8- 87.2% and for moisture of tiger nut milk with cloves and white pepper which is higher at tiger nut with cloves. Ash content ranged from 0.3 -0.6 and 0.6-0.8%, both shows no significant difference in both sample B(1g) of tiger nut milk with cloves and white pepper. For crude fat it ranges 2.5-4.8%, and 2.3-4.1%. The crude fibre shows 2.1-3.0 and 2.2-3.2%, then crude protein 3.3-3.7% and 3.0-3.9% and carbohydrate range 1.7-3.9% and 1.9-2.6% of tiger nut milk cloves and white pepper respectively with no significant difference in sample C(2g) and control in tiger nut milk with cloves under carbohydrate content. The bacterial count of tiger nut milk with cloves and white pepper range 1.2×104 -2.7×104 and 1.6×104-3.0×104 respectively. And fungal count 1.5×107 -2.1×107 and 1.8×107 -2.1×107 with no significant difference in sample B(1g) and C(2g) with both have 1.8×107. The study revealed that cloves and white pepper can be served as a natural preservative in tiger nut milk and at the same time maintain its nutritional qualities.

Correlation analysis between Radix Pseudostelariae quality and rhizosphere soil factors of Pseudostellaria heterophylla in a cultivation region, China.

Pseudostellaria heterophylla, known for its significant bioactive ingredients, offers potential health benefits. Amounts of bioactive compounds of the tuberous root of cultivated Pseudostellaria heterophylla are sensitive to environmental conditions. We selected 22 sampling sites in Guizhou Province, China, a primary Pseudostellaria heterophylla planting area. We analyzed polysaccharides, water-soluble extractives, total ash and inorganic elements (Fe, Mn, Zn, Mg and Ca) in Radix Pseudostellariae, and pH, organic carbon (OC), available nitrogen (AN), available phosphorus (AP), available potassium (AK) and inorganic elements in the soil. Our study revealed a substantial presence of polysaccharides (85.00-181.00 mg g-1), water-soluble extractives (47.52-57.63%) and total ash (1.87-3.39%) in Radix Pseudostellariae. Polysaccharides and total ash showed no sensitivity to soil pH. Radix Pseudostellariae collected from soil with pH > 7 exhibited slightly higher levels of water-soluble extractives, Mg and Ca than that from soil with pH < 5. Conversely, soil with a pH less than 5 had higher OC, AN, AP and AK contents. Water-soluble extractives in Radix Pseudostellariae were negatively correlated with soil pH but positively correlated with OC and AN. The results imply that the sequestration of soil nutrients over long-term Pseudostellaria heterophylla cultivation could negatively impact the accumulation of some bioactive ingredients in Radix Pseudostellariae. This study has a profound implication for enhancing the quality of Radix Pseudostellariae of artificially cultivated Pseudostellaria heterophylla. © 2024 Society of Chemical Industry.

Potential Antidiabetic, Antioxidative and Antiproliferative Properties of Functional Wheat Flour Muffins Enriched with White Clover Flowers (Trifolium repens L.).

The aim of the study was to evaluate the functional properties of muffins fortified with white clover flowers (Trifolium repens L.), which were added to the dough in the following amounts: (i) 0% (control); (ii) 2.5%; (iii) 5.5%; (iv) 7.5%; and (v) 10%. The organoleptic properties were assessed by a panel of consumers. Additionally, the following parameters were also tested: basic chemical composition, total polyphenols, the antioxidant activity together with antiproliferative effects on the A375 melanoma cell line, starch nutritional fractions and the in vitro glycemic index. As a result, replacing wheat flour with white clover flour significantly affected the color, aroma and taste of the muffins. The content of proteins, fats, total ash, dietary fiber, resistant starch (RS), slowly digestible starch (SDS),total polyphenols and antioxidant activity increased statistically significantly with the elevated amount of white clover flour added to the dough. At the same time, the content of free glucose (FG), rapidly available glucose (RAG) and rapidly digestible starch (RDS), the value of the in vitro glycemic index and the viability of melanoma cancer cells decreased significantly. The muffins enriched with white clover flowers might constitute an interesting proposition and extension of the existing assortment of confectionery products.

Effect of Pruning and Micronutrient Sprays on Physico-chemical Properties of Ber

An investigation was undertaken to study the effect of pruning height and micronutrients on the physicochemical properties of ber. The experiment was conducted in the farmer’s field at Manikpur area of Bongaigaon district, Assam (26026¢51² North latitude and 90046¢47² East longitude) for two consecutive years. Two types of Thailand ber were exposed to two different pruning heights and eight different micronutrient spray combinations. Results depicted that Roundish ovate reddish type variety performed better. The highest total sugar content (14.91%), TSS/acid ratio (44.07) and ash content (2.66%) were observed at a pruning height of 75 cm. Among micronutrients, borax at 0.5% and zinc sulphate (ZnSO4) at 0.5% in combination proved to be better in terms of total sugar (14.83%) and ash content (2.64%). So, the experiment proved that a pruning height of 75 cm from the ground level and spraying of borax 0.5% and zinc sulphate 0.5% in combination, were better compared to the other treatments.

Development of Quality Standard and a Comprehensive Quality Control Study of Bharngyadi Kvatha Churna: An Ayurvedic Formulation

Background: Bharngyadi Kvatha Churna (BKC) is an important polyherbal formulation mentioned in the Ayurvedic Formulary of India (AFI) for the treatment of intermittent fever and chronic fever but lacks the presence of standardised quality control parameters. Aims: The aim of the present study was to develop a quality standard of BKC and to carry out a comprehensive quality control study, including the evaluation of physicochemical parameters, safety parameters, elemental content, secondary metabolites, and selected phytochemical analysis. Methods: In HPTLC analysis, piperlongumine was quantified in BKC using a silica gel-coated aluminium plate and developing solvent of toluene: acetone (6:4 v/v). In HPLC analysis, piperine was quantified using acetonitrile: water (80: 20 v/v) mobile phase, and ellagic acid was quantified using water (0.05% KH2PO4): acetonitrile (70: 30 v/v) mobile phase. ICP-OES was used to determine elemental content. The estimation of secondary metabolites like total sugars, tannins, flavonoids, alkaloids, and saponins was also carried out using a UV-Vis spectrophotometer. The volatiles present in the volatile oil of BKC were analysed using the gas chromatography-mass spectrometry technique. Results: The physicochemical parameters namely, loss on drying, total ash, acid-insoluble ash, alcohol- soluble extractive, water-soluble extractive, pH (10% aq. susp.), and volatile oil ranged from 10.56% to 11.06%, 4.67% to 5.76%, 0.73% to 1.78%, 7.56% to 8.2%, 12.04% to 13.06%, 5.87% to 5.96%, and 0.091% to 0.097%, respectively. The amount of piperlongumine in BKC ranged from 0.7688 mg/g to 0.9902 mg/g. The amount of piperine and ellagic acid ranged from 0.1180% to 0.1362% and 0.0016% to 0.0034%, respectively. Oleyl alcohol is the major volatile phytochemical present in BKC. Conclusions: The developed standardised quality control parameters of BKC would aid the herbal industry in developing BKC with requisite quality.

Role of coal ash morphology and composition in delivery and transport of trace metals in the aquatic environment

Fly ash is predominately the inorganic byproduct of coal combustion for electrical power generation. It is composed of aluminosilicates with Fe, Mg, K, and Ca forming submicron to 100 μm spheres and amorphous particles. During combustion trace elements are incorporated into the heterogenous fine particles that can pose risks to the environment and human health. This study combines optical, rock magnetic, and geochemical analyses of fly ash originating from Appalachian coal to develop an integrated suite of environmental coal ash tracers. The non-magnetic portion of power plant fly ash has higher abundance of clear spheres and clear amorphous particles, combined with enrichment of As, B, Th, Ba, Li, Se, Cd, Pb, and Tl. The magnetic fraction is enriched in opaque and orange spheres and Cu, U, V, Mo, Cr, Ni, and Co. Plerospheres occur in either fraction. We investigated ash-bearing fluvial sediment from Emory-Clinch River system that was impacted by the instantaneous TVA spill in 2008 and Hyco Lake in North Carolina that was contaminated by chronic releases of fly ash since 1964. Five years after the TVA spill, most ash in the riverbed reflects one population with trace element concentrations proportional to percent total ash. This relationship does not hold for As and Se, volatile elements associated with the outer surface of clear spheres, which are affected by river transport. At Hyco Lake, small clear and opaque spheres correlate with trace elements released from storage ponds. The combination of trace elements, fly ash morphology and rock magnetism provides a powerful set of tools to assess the distribution of ash and potential impact on the environment. We conclude that dispersal of fly ash to the aquatic environment, especially small clear and opaque spheres, should be avoided in favor of dry landfills.

PHARMACEUTICO-ANALYTICAL STUDY OF SHIGRUPUNARNAVADI YOGA: A POLY-HERBAL PREPARATION

Introduction: Shigrupunarnavadi yoga is explained in prayoga samuchayyam, a renowned visha chikitsa grantha (Ayurvedic toxicology book) stating in detail about keraliya visha chikitsa prayogas (traditional Kerala toxicology treatment modalities) authored by Sri Kochunni Thampuran in the context of mandali visha chikitsa (viper bite management) as an external lepa (application). All the ten ingredients in this yoga are economical and readily available. Materials and Methods: This combination of Shigrupunarnavadi yoga has drugs such as Shigru, Punarnava, Haridra, Vacha, Chandana, Patha, Ishwaramooli, Yashtimadhu, Sirisha and Gokshura. Equal drug quantities were combined and processed into kwatha choorna (coarse powder). An analytical study was then conducted following the guidelines outlined in the Ayurvedic Pharmacopoeia of India. Various physicochemical parameters of the kwatha choorna were analysed, including organoleptic characteristics, moisture content, total ash, acid-insoluble ash, water-soluble ash, alcohol-soluble extractive value, and water-soluble extractive value. Additionally, the pH, refractive index, total solids, specific gravity, and viscosity of the freshly prepared Shigrupunarnavadi kwatha (decoction) were assessed. Observation and Results: The phytochemical analytical study proved its efficacy for internal consumption. Conclusion: This study helped standardise Shigrupunarnavadi yoga in kwatha choorna (coarse powder) and kwatha (decoction). It also helped to analyse this particular yoga's probable mode of action when given internally.

Pharmacognostic, physicochemical and phytochemical profiles of Euclea divinorum (Ebenaceae)

Background: Euclea divinorum, belonging to the family Ebeneceae, has extensive traditional medicinal use in Africa. However, it lacks sufficient published data on its pharmacognostic, physicochemical, and phytochemical properties. Aims and Objectives: Thus, this study aimed at comprehensively evaluating the pharmacognostic, physicochemical, and phytochemical properties of E. divinorum using established techniques. Materials and Methods: The evaluation included assessing organoleptic properties, macroscopy, and microscopy of leaves, stems, and roots. Various physicochemical parameters, such as loss on drying and extractive values via hot and cold maceration, were determined. Phytochemical screening was also conducted on root aqueous extracts. Results and Conclusion: Results revealed specific characteristics of E. divinorum leaves, including light green coloration, distinct odor, and bitterness. Macroscopic examination highlighted opposite phyllotaxy, simple leaf types with lamina length range of 71.09 - 93.89 mm and a width range of 6.05 - 17.59 mm, obtuse leaf apexes, cuneate leaf bases, entire leaf margins, and smooth leaf surfaces. Venation displayed a reticulate pattern, with the midrib prominently visible on the lower surface. Microscopic analysis of the lower leaf epidermis showed an average of stomatal density of 3.75±0.67, epidermal density of 35.75±2.16 and stomatal index of 10.47±1.11. Microscopic examination of the leaf lamina across the midrib revealed cortical parenchymal cells containing calcium oxalate crystals, lignified xylem, and non-lignified phloem. Stem cross-sections displayed single-layered cells comprising the epidermis, secondary phloem, secondary xylem, and pith. Similar structures were observed in root cross-sections. The plant's moisture content was found to be 44.8±1.962%, with water and alcohol-soluble extractive values of 7.27±0.17 and 1.13±0.05 g/100g, respectively, through cold maceration, and 14.77±0.28 and 11.43±0.39 g/100g, respectively through hot maceration. The total ash content was measured at 3.03± 0.103%. Phytochemical screening detected various compounds, with anthraquinone glycosides, coumarine glycosides, saponin glycosides, flavonoids, proteins, and tannins being abundant. Alkaloids, cardiac glycosides, and steroids were absent. This research contributes to standardizing E. divinorum, aiding in its identification, preventing adulteration, and ensuring therapeutic efficacy.

Nutritional Evaluation of Eri Silkworm Pupa Strains: Addressing Entomophobia and Promoting Entomophagy

Samia ricini widely known as Eri silkworm is a commonly reared lepidopteran throughout the year. Six different strains of Eri silkworm are present, named according to their body pattern and color - greenish blue zebra (GBZ), greenish blue spotted (GBS), greenish blue plain (GBP), yellow zebra (YZ), yellow spotted (YS) and yellow plain (YP). Apart from being reared mostly for Eri silk, this lepidopteran insect is also considered as a popular delicacy among the tribes of Northeast India, along with it being moderately famous among the locals too. The proximate analysis of the lyophilized samples was carried out as per AOAC (2015) guidelines and mineral analysis was carried out in atomic absorption spectroscopy. Among the six different strains, YS contained highest moisture (7.82 gm) and crude fiber content (18.8 gm), whereas, YZ showed highest amount of total ash (4.32 gm) and crude fat content (22 gm). Furthermore, carbohydrate content was seen to be highest in GBS (14.41 gm). Hence, this study is aimed to unveil the nutritional worth of the six distinct pupa strains of Eri silkworm in an effort to dispel entomophobia, and promote entomophagy owing to the nutritional benefit it offers.

Standardization of Specific and Non-Specific Parameters of Methanol Extract from Poinsettia Red Leaves (Euphorbia pulcherrima Willd.)

The poinsettia red leaves (Euphorbia pulcherrima Willd.) have the potential as antibacterial and antioxidant agents and are widely utilized by the community for wound healing purposes. This research aims to determine the specific and non-specific parameter values of methanol extract from poinsettia red leaves. Samples of poinsettia red leaves were processed into extracts using the maceration method with 96% methanol as the solvent. The extract was standardized by determining specific and non-specific parameters. The test result data were analyzed descriptively in both qualitative and quantitative manners. The standardization results of specific parameters showed the identity of the extract as methanol extract of poinsettia red leaves, with organoleptic properties of a thick greenish-black extract, distinctive poinsettia aroma, and bitter taste. The water-soluble compound content was 51,47% ± 0,437 and ethanol-soluble 61,22% ± 0,117. Results for non-specific parameters indicated drying loss of 12,50% ± 0,419, moisture content of 12,62% ± 0,173, total ash content of 5,25% ± 0,538, acid-insoluble ash of 0,34% ± 0,048, residual solvent 0,00% ± 0,000, total plate count was TFTC (Too Few To Count), and mold and yeast count was 1,5 x 104 colonies/g sample. This research can serve as a reference for determining specific and non-specific parameters of methanol extract from poinsettia red leaves.

Nutritional and phytochemicals analysis of high‐altitude common bean (Phaseolus vulgaris L.) cultivars of Nepal

AbstractThe common bean, Phaseolus vulgaris L., is an important legume grown in all parts of Nepal to supply dietary protein for humans and livestock. They are rich in a variety of bioactive compounds and thus possess health‐promoting effects in the prevention of chronic diseases, including cancer, cardiovascular diseases, obesity, and diabetes. The present study examined the nutritional and proximate composition and screened the bioactive compounds present in beans grown in the high‐altitude regions of Nepal. The analysis of 18 beans indicated the moisture (6.48%–8.83%), crude protein (17.39%–23.54%), carbohydrate (58.74%–66.37%), crude fat (0.78%–1.58%), crude fiber (3.36%–4.75%), total ash (3.33%–4.69%), and total energy (340.24–350.16 kcal/100 g). The results showed that the common beans were also good sources of nutritionally important minerals, including copper (2.72–8.77 mg/kg), calcium (843.86–2763.62 mg/kg), iron (38.93–73.69 mg/kg), magnesium (1540.63–2083.52 mg/kg), sodium (205.91–695.81 mg/kg), potassium (13,560.21–16,957.05 mg/kg), and zinc (19.80–31.00 mg/kg) on a dry weight basis. Quantification of bioactive compounds revealed the highest concentration of total phenolic content (TPC) in the beans from Jumla (5.96 mg GAE/g) than Dolakha and Darchula. However, the total flavonoid content was higher in Dolakha beans (3.47 mgQE/g). The EP‐15‐03FB landrace from Jumla was superior in terms of protein, phytochemical, and TPC. The results of this study will provide valuable information on the nutritional and phytochemical contents of beans and serve as a basis for further utilization of common beans.