021904   Geetha Priya M;Baskaran K (NO, Amrita Vishwa Vidyapeetham, Coimbatore, Tamil Nadu, Email: geetha.sri82@gmail.com ) : Novel low power 3 transistor based universal gate for VLSI applications. J scient ind Res 2013, 72(4), 217-21.

NAND and NOR gates are the two universal logic gates and any other logic gates can be built using them. This paper presents a novel three transistors (3T) based NAND gate with exact output logic levels, yet maintaining comparable performance than the other available NAND gate logic structures. The new logic is characterized by superior speed and low power which can be easily fabricated for Very Large Scale Integration (VLSI) designs. The simulation tests were performed by employing standard 90nm CMOS process technology.

5 illus, 3 tables, 25 ref

021903   Gautam S;Dwivedi S;Dubey K;Joshi H (NO, Ujjain Institute of Pharmaceutical Sciences, Chandesera, Dewas Road, Ujjain-456 010, Email: sumeet_dwivedi2002@yahoo.com) : Formulation and evaluation of herbal hair oil. Int J chem Sci 2012, 10(1), 349-53.

Concept of beauty and cosmetics is as ancient as mankind and civilization. So, they use various beauty products that have herbs to look charming and young. Herbal cosmetics arc now-a-days widely used by the common people because of concept of fewer side effects and with a better safety and security profile. The present work was aimed to formulate herbal oil for genera! purpose (application in hairs) using various herbs. The formulated herbal oil was evaluated and various parameters such as viscosity, saponification value, pH etc. were determined and are reported in this paper.

3 tables, 6 ref

021902   Dubey R P;Prasad R;Gupta B;Shruti A (Foods and Nutrition Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Preparation of healthy beverages by incorporating ashwagandha roots powder. Allahabad Fmr 2013, 69(1), 17-26.

The present study entitled "Preparation of healthy beverages by incorporating Ashwagandha roots powder" was undertaken with the objectives to prepare various beverages using Ashwagandha roots powder in varying proportions, to determine the sensory evaluation of the prepared beverages and to calculate the nutrients of the prepared beverages. Ashwagandha roots powder was used for the preparation of locally familiar beverages namely banana milk shake, mango lassi and pineapple drink at different incorporation levels, using their standardized recipes. The basic recipe served as control (T₀). Three value addition treatments i.e. incorporation with Ashwagandha roots powder at 1 percent, 2 percent and 3percent levels were referred to as (T₁), (T₂) and (T₃) treatments respectively for each of the three beverages prepared. The prepared beverages were organoleptically evaluated using the Nine-point hedonic Scale. The nutritional content of the beverages were calculated using the Food Composition Table (Gopalan and Sastri, 2004). Values of Ashwagandha roots were taken from (Krishnamurthy and Sarala 2010). The prepared beverages were accepted with regard to sensory characteristics. Treatment T₃ (3 percent ashwagandha) scored the best in overall acceptability in Pineapple drink whereas treatment T₁ (1 percent ashwagandha) scored the best in both Banana Milk Shake and Mango lassi. Nutritional composition of prepared beverages regarding carbohydrates, energy, protein and Crude fibre were not increased significantly but due to incorporation of Ashwagandha roots powder, the medicinal value of the beverages increases.

1 illus, 3 tables, 6 ref

021901   Dubey N;Prasad R (Food and Nutrition Dep, Ethelind School of Home Science, SHIATS, Allahabad-211 007) : Nutritional status of adolescent girls suffering from anemia in rural areas. Allahabad Fmr 2013, 69(1), 27-32.

The objective of the study was to assess the nutritional status of adolescent girls suffering from anemia in rural areas. The sample size selected for study was 30. The age group of 13 to 19 years was selected for the study. 'Twenty four hour dietary recall' technique was used and anthropometric measurements of the subjects were recorded. It was found from the study that most of the girls were suffering from anemia. Anemia is worsened by early marriage and pregnancy resulting in obstetric risks and reproductive failure. In Iron deficiency anemia, the main cause is inadequate intake of Iron in the vegetarian diet. The data revealed that majority of subjects were found to take two meals in a day and maximum irregularity was found in the morning meals. This could be due to illiteracy and being in poor income group. It was concluded from the study that dietary iron and supplements can be used to prevent anemia. It was found that 20 percent respondents were found having yellow conjunctiva and 20 percent white or yellowish lips. Most of the respondents had Hemoglobin level under 7-10 g/dl which was the clear indication of moderate anemia which was mainly because of inadequate intake of iron.

4 tables, 4 ref

021900   Akhmedzhanov T K;Elmaksoud A S A;Baiseit D K; Igembaev I B (NO, Institute of Oil and Gas, Kazakh National Technical named after K.I. S, Kazakhstan, Email: ashraf_sobhy2001@yahoo.com) : Chemical properties of reservoirs, oil and gas of Kashagan field, Southern part of pre-caspian depression, Kazakhstan. Int J chem Sci 2012, 10(1), 568-78.

Kashagan field is one of the largest oil fields discovered in the last 30 years. It is a large, isolated carbonate bank, one of the biggest buildups in an archipelago that characterized the Pre-Caspian Basin from the Devonian to the Carboniferous and that now hosts large hydrocarbon reserves. Three new wells were drilled in East Kashagan (KE-4, KE-6, KE-A-01), another three are being drilled (KE-A-02, KE-A-03, KE-5-01) and reservoir properties.

1 illus, 2 tables, 4 ref

020918   Yadegari M (Faculty of Agriculture, Islamic Azad Univ, Shahrekord Branch, P.O. Box 166, Shahrekord, Iran, Email: mehrabyadegari@gmail.com) : Chemical composition, antioxidative and antibacterial activity of the essential oils of wild and cultivated Thymus vulgaris from Iran. Biosci Biotechnol Res Asia 2012, 9(1), 261-3.

3 tables, 8 ref

020917   Vassileva V;Valcheva E;Zheleva Z (NO, Chemical Technology and Metallurgy Univ, ) : Methods for analysis of reactive dyes. Man Made Text India 2012, 55(6), 203-9.

Reactive dyes differing in the type of the reactive group have been studied. The method of thin-layer chromatography is suitable for studying dyes for homogeneity and identity. Several original chromatographic systems have been found, reacting very well to chromatographic separation - well-formed spots of different Rf values, without tails and sediments at the start. The system n-BuOH:i-PrOH:H2O(1:0.5:0.75) ensures the good separation of the dyes depending on the type of the reactive group. The identity of the chromophore systems has been proved by spectrophotometric analysis - UV-VIS spectra. The adopted physical-chemical method describes the process of forming a covalent bond between the reactive group of the dye molecule and the OH groups of the cellulose and is suitable for distinguishing the dyes depending on their types.

12 illus, 7 tables, 16 ref

020916   Sulaiman O O;WanNik W B;Saharuddin A H;Kader A S A (Maritime Technology Dep, Malaysia Univ, Terengganu, Malaysia, Email: niksani@umt.edu.my) : Packing density and temperature on the soil sorption capacity of packed local kapok fiber as bio-oil spill absorbent. Biosci Biotechnol Res Asia 2012, 9(1), 53-61.

Oil spills are global concern due to the environmental impact and consequence of release of affluence. Various commercial products have been development and create to control spills, including the use of fibers as sorbents. This study investigates the use bio-based material of kapok fiber as sorbent materials for oil spills absorption. The study characterized the chemical and morphological properties of kapok fiber, experiment conducted involved FTIR and SEM analysis. Sorption tests with oil were conducted in deonized water thickness of oil and water. Oil sorption capacity by kapok fiber was strongly influenced by packing densities and temperatures. As packing densities and temperatures increased, oil sorption capacity of kapok fiber was reduced proportionally. Kapok shows excellent buoyancy and very high hydrophobicity and oil sorption capacity. The research has shown that kapok fiber can be adapted for sorbent materials for oil spills.

6 illus, 2 tables, 8 ref

020915   Spandana S;Penchalaraju M (Food Technology Dep, Post Graduate and Research Centre, Acharya N.G. Ranga Agricultural Uni, Rajendranagar, Hyderabad-500 030, Email: spandana_nv@yahoo.com) : Development of a functional food for diabetes. J Res-ANGRAU 2012, 40(3), 45-7.

^ssc3 tables, 7 ref

020914   Sharma S;Sharma M C (Chemistry Dep, Yadhunath Mahavidyalya Bhind, Madhya Pradesh-477 001, Email: mukeshcsharma@yahoo.com) : Quantitative estimation and validation with using hydrotropic solubilization phenomenon in pharmaceutical combined tablet dosage forms atorvastatin calcium and fenofibrate. Int J pure appl Chem 2011, 6(3), 323-8.

Attempting to minimize these drawbacks, three new, simple, accurate, environmental friendly, cost effective, safe, sensitive spectrophotometric methods have been developed for simultaneous estimation of Atorvastatin calcium and Fenofibrate in tablet dosage form using 7.0 M sodium benzoate aqueous solution, as a hydrotropic agent. Various organic solvents like methanol, chloroform, alcohol, dimethyl formamide; acetonitrile, hexane, acetone and carbon tetrachloride have been employed for solubilization of poorly water-soluble drugs for spectrophotometric estimations. Aqueous solubility of these model drugs were enhanced to a great extent 102 and 141 fold for Atorvastatin calcium and Fenofibrate in 7.0 M sodium benzoate solution respectively. Sodium benzoate solution and additives of tablet did not interfere in analysis, as sodium benzoate did not show any absorbance above 316 nm. In 7.0M sodium benzoate solution, Atorvastatin calcium and Fenofibrate shows maximum absorbance at wavelength 327 nm and 315 nm respectively and isobestic point was observed at 286 nm. Beer's law was obeyed in the concentration range 5-35 μg/ml for Atorvastatin calcium and 5-40μg/ml for Fenofibrate. Method-I is based on simultaneous equation method and method II is based on determination of Q-value. Results of analysis for methods were tested and validated for various parameters according to ICH guidelines, hence can be adopted for the routine analysis of Atorvastatin calcium and Fenofibrate in tablet dosage form. The proposed method is new, accurate, simple and economic.

1 illus, 3 tables, 18 ref

020913   Reddy A M;Bhandary M H (Fish Processing Technology Dep, College of Fisheries, Mangalore) : Utilization of filleting waste of fish freezing industry. Bioinfolet 2013, 10(2B), 677-8.

The cooked meat obtained from filleting waste was converted in to cutlet. The cooked meat; cutlet blend and cutlet were analyzed for proximate composition, biochemical characters and microbiological quality. Based on the sensory score the cutlet was found to be acceptable.

2 tables, 11 ref

020912   Priyadarshini M B;Sarkar S;Dora K C;Chowdhury S;Ganguly S (Fish Processing Technology Dep, Faculty of Fishery Sciences, West Bengal Animal and Fishery Sciences U, Kolkata-700 094) : Effect of pressing on the shelf life of sundried white sardine (Escualosa thoracata). Explor Anim med Res 2012, 2(1), 39-44.

Attempt was made to investigate and explore a method for preparation of salted and dried white sardine which would have organoleptically sound attributes viz., color, flavor, taste and texture. It could however be concluded from the results of present study that the sun dried pressed samples were in better condition than the unpressed sample.

4 tables, 24 ref

020911   Prasad S;Singh V K;Joshi H C (Environmental Sciences Div, NRL Building, Indian Agricultural Research Institute, New Delhi) : Prospects of ethanol production from sweet sorghum for energy security and environmental safety. Bioved 2012, (NULL), 111-17.

There is a great interest around the world in exploring alternative fuel to reduce environmental pollution, save foreign exchange and improve energy security. Ethanol is an alternative fuel and promising substitute for petrol. Sweet sorghum is one of the important crops that can be used to produce ethanol at practical scales for rural communities and industries. The sugars obtained from the sugar-rich stems can be extracted and fermented to produce ethanol for uses such as a liquid fuel. Sweet sorghum, which can be grown under various climatic conditions, have been identified as a promising crop with the potential to provide for a wide spectrum of energy uses. Therefore, it is the promising and sustainable feedstock for fuel grade ethanol production. Ethanol production from sweet sorghum could be one of the potential fuels to meet the energy demand and energy self-sufficiency. Utilization of ethanol to reduce vehicular emissions is one of the potential options for clean environment as well solves the unemployment problem in rural India to a large extent.

5 tables, 31 ref

020910   Potumarthi R;Nagavalli R K;Jetty A (Bio Engineering and Environmental Center (BEEC), Indian Institute of Chemical Technology (CSIR), Tarnaka, Hyderabad-500 607, Email: pravichandra@gmail.com) : Kinetic analysis of alkaline protease production at different substrate concentrations by Bacillus licheniformis- NCIM 2042 in stirred tank reactor. Biosci Biotechnol Res Asia 2012, 9(1), 331-7.

Alkaline protease production was studied in a batch stirred tank reactor at different initial casein concentrations in the range of 20, 30, 40 and 50 g/1 by Bacillus licheniformis NCIM-2042. Protease production was observed during the bioreactor operation substrate utilization, protease formation and biomass growth was estimated. With the variation of initial casein concentration on the levels of 20, 30, 40 and 50 g/1, the protease production pattern was changed respectively at the end of 72 hours of bioreactor operation. As the concentration of limiting substrate increased, the protease production was found to decrease. The Ks value was found to be 23.361 g/1, Ki is 0.2647 g/1 and Km is 60.65, hr-1. A maximum of 3.3681 U/ml.hr protease product formation rate could be achieved as calculated by the Vm value. The Km value is the saturation constant or Michaelis constant of the product formation kinetics, the Km value in the present study was 2.32E-08.

2 illus, 9 tables, 24 ref

020909   Pawar S S;Shelke R R;Gubbawar S G;Chavan S D (Animal Husbandry & Dairying Dep, Dr. P.D.K.V., Akola, Maharashtra) : Preparation of softy ice cream blended with ginger (Zingiber officinale) juice. Bioved 2012, (NULL), 45-50.

Preparation of softy ice cream blended with ginger (Zingiber officinale) juice was done to ascertain the feasibility of ice cream blending with ginger juice at different levels, in the Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola. The experiment was conducted with five treatments viz., 1,2,3,4% and control treatment without ginger juice. Sensory evaluation revealed that the ginger juice can very well be utilized for preparation of acceptable Ice cream. Ice cream prepared with 4 per cent ginger juice (T₅) with all desired characters of flavour, colour and appearance, body texture and taste resulting in overall acceptability at high score of 8.51 with cost of production Rs.83.81/kg. It was observed that there was significant increase in the melting period of ice cream with increase of ginger juice in the ice cream. The ice cream could be made available at a responsible price and within the reach of common man.

3 tables, 26 ref

020908   Parya T K;Ray D;Pahari G;Sanfui B K; Mukhopadhyay T K (Chemical Technology Dep, College of Science and Technology Univ, Calcutta Univ, 92, Acharya Prafulla Chandra Road, Kolkata-700 009, Email: mailme.tapan@gmail.com) : Non-isothermal decomposition kinetics of bayeritic bauxite. J Indian Chem Soc 2012, 89(12), 1681-8.

Kinetics of thermal decomposition of bauxite sample has been studied by thermogravimetric analysis (TG-DTGA) in static air under non-isothermal condition. Integral approximation method of Coats and Redfern was used to determine the kinetic parameters like order of reaction and activation energy for the dehydration process. Different kinetic functions were also derived with the experimental data applying Jerez method to ascertain the decomposition mechanism of bauxite. It has been observed that the dehydration reaction followed first order reaction kinetics with contracting volume kinetic mechanism where mass transfer by diffusion between parent bauxite and dehydrated pseudo boehmite phases determines the rate of dehydration.

7 illus, 4 tables, 18 ref

020907   Nithin K P;Manjunatha Reddy A;Sudhakara N S (Fish Processing Technology Dep, College of Fisheries, Mangalore) : Development of crackers from the filleting waste of Indian goat fish. Bioinfolet 2013, 10(2B), 667-8.

The protein, fat, moisture and ash contents of recovered meat were19.40, 2.60, 70.10, and 3.0% respectively.Chemical indices (TVBN, TMA, and AAN) indicated that the meat was of good quality. The product was acceptable.

2 tables, 5 ref

020906   Mokrejs P;Fenyk J;Janacova D;Svoboda P;Cermak R (Polymer Engineering Dep, Faculty of Technology, Tomas Bata Zlin Univ, Nam. T.G. Masaryka 275, 762 72, Zlin, The Czech Republic, Email: mokrejs@ft.utb.cz) : Oxidative changes of butter with protective coat. Biosci Biotechnol Res Asia 2012, 9(1), 199-204.

Contribution deals with employing starch-protein hydrolysate of amaranth flour to produce protective edible coatings on butter. Tests were run on 3 types of coating solutions. The first was made in such manner that to hydrolysate of 40-% dry matter content, 30-% (w/w) plasticiser (glycerol) was added and also 3-% (w/w) emulsifying agent (lecithin). The second and third contained an extra 2-% (w/w) antioxidant (ascorbic acid) and the third an extra 2-% (w/w) cross-linking agent (dialdehyde starch). Protective layers on butter were produced by coating with coat solutions. Butters were stored for a total of 96 days in refrigerator at a temperature of 7±1.5 °C and relative humidity of 36±3%. The objective was to investigate the oxidation course of butter with protective coatings, butter wrapped in original wrapping and butter without wrapping/coat. Determined values were peroxide value, acid value and anisidine value. Results of butters with protective and edible polymer coatings displayed a similar oxidation course to that of butter in standard wrapping. Butter with a coat containing antioxidant exhibited slightly lower levels of peroxide value during storage than butter in original wrapping, which confirms good barrier properties to oxygen of the coating thus prepared.

3 illus, 21 ref

020905   Maurya M K;Mishra A A;Balaji Vikram (Food Process Engineering and Technology Dep, Sam Higginbottom Institute of Agriculture Technology and Science, Allahabad, Uttar Pradesh) : Application of nanomaterials for packaging of food products. Bioved 2012, (NULL), 123-33.

Use of nanomaterials in food packaging is already a reality. One example is bottles made with nanocomposites that minimize the leakage of carbon dioxide out of the bottle; this increases the shelf life of carbonated beverages without having to use heavier glass bottles or more expensive cans. Another example is food storage bins with silver nanoparticles embedded in the plastic. The silver nanoparticles kill bacteria from any food previously stored in the bins, minimizing harmful bacteria. There are other food packaging products currently under development. For example nanosensors in plastic packaging can detect gases given off by food when it spoils and the packaging itself changes color to alert you to food gone bad. Plastic films are being developed that will allow the food to stay fresher longer. These films are packed with silicate nanoparticles to reduce the flow of oxygen into the package and the leaking of moisture out of the package, Nanosensors are being developed that can detect bacteria and other contaminates such as salmonella on the surface of food at a packaging plant. This will allow for frequent testing at a much lower cost than is incurred by sending samples to a lab for analysis. This point-of-packaging testing, if conducted properly, has the potential to dramatically reduce the chance of contaminated food reaching grocery store shelves. There are also nanosensors being developed to detect pesticides on fruit and vegetables.

2 illus, 1 table, 43 ref

020904   Kirthy Reddy M;Vijayalakshmi V (College of Home Science, Acharya N.G. Ranga Agricultural Univ, Saifabad, Hyderabad-500 004, Email: kirthy88@gmail.com) : Effect of irradiation on sensory qualities of preserved tomato products. J Res-ANGRAU 2012, 40(3), 69-73.

6 tables, 14 ref

020903   Imtiyaz H;Yadav K C (NO, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand, Bangkok, Thailand) : Sensory and textural evaluation of value added extruded sev (crisp snack). Allahabad Fmr 2013, 68(2), 11-21.

Present study was conducted to evaluate sensory and textural characteristics of value added extruded sev during storage. The extruded sev was prepared from rice and gram flour (1: 6) by incorporating varying contents of spinach, curry, coriander and mint leaf powder (1%, 3% and 5%). The samples were packed in aluminimum foil and stored at ambient temperature. The organoleptic attributes were evaluated by expert panelist using 9 point hedonic scale. The significantly higher score for colour was observed when curry powder was incorporated in extruded sev. The sensory score of taste, aroma and overall acceptability were significantly higher when spinach powder was incorporated in extruded sev. The storage period of up-to 60 days reduced the sensory characteristics of extruded set, but product was under acceptable limit. The hardness of extruded sev was maximum (5300 g force) when 5% spinach powder was incorporated in extruded sev, followed by coriander, curry, and mint powder. The overall results of sensory and textural evaluation clearly revealed that the extruded sev incorporated with spinach powder had comparatively better sensory and textural quality which may increase the consumer acceptability.

5 illus, 2 tables, 30 ref

020902   Hazarika S (Chemical Engineering Div, CSIR-North East Institute of Science and Technology, Jorhat-785 006, Assam, Email: shrrljt@yahoo.com) : Novel separation process of lignocellulose by nanofiltration membrane. Sci Cult 2011, 77(11-12), 503-6.

Dissolution of lignocellulose was studied in ionic liquid at room temperature. Dissolution of lignocelluloses was confirmed by microscopic observation and SEM analysis of the sample before and after treatment. Recovery of ionic liguiti was performed by using indigenously developed and characterized beta-cyclodextrin Nanofi/tration membrane. The effect of applied pressure (DP) and concentration of lignocellulose on the rejection, membrane fouling and water flux was studied in a membrane cell. The solution flux increases with pressure indicate the effect of concentration polarization is not significant.

7 illus, 13 ref

020901   Haque N;Ganguly S;Banik A K (Chemical Engineering Dep, Biochemical Engineering Div, Calcutta Univ, 92, Acharya Prafulla Chandra Road, Kolkata-700 009, Email: subhadeepgangulyphysiol@rediffmail.com) : Development of a mutant strain of Thiobacillus ferrooxidans for removal of sulfur from coal. J Indian Chem Soc 2012, 89(12), 1729-32.

Several Thiobacillus ferrooxidans isolated from sandy loamy soils are found to remove 12% of sulfur impurities from the Indian Coals (Jharia and Assam). Mutagenic agents, such as ethyl methane sulfonate (EMS) and UV-rays have been treated with a strain of Thiobacillus ferrooxidans in the present study. Out of one thousand two hundred isolates, each exhibited sulfur removal capacities of 25.0% on treatment with ethyl methane sulfonate. Thiobacillus ferrooxidans M₁ resulted higher value in comparison to the figure of the parent strain. On exposure to UV-rays, there are only four mutants of Thiobacillus ferrooxidans out of 875 isolates exhibited the highest sulfur removing capacities of 54.0%.

3 illus, 17 ref

020900   Goswami P K (Chemical Engineering Div, CSIR-North-East Institute of Science & Technology, Jorhat-785 006, Email: goswamip@rrljorhat.res.in) : Food and nutraceuticals for efficient post harvest management of agro products. Sci Cult 2011, 77(11-12), 471-3.

Food Engineering provides technological knowledge transfer for cost-effective production and commercialization of food products. Over the last few years, CSIR-NEIST has initiated efforts to build an R&D centre to explore the resources of NE India in the line of health food. This endeavour will help to generate jobs for rural people, reduce post-harvest losses and efficient by-products utilization by developing newer and safe technologies in the field of cereal and fruit processing by-products. This would bring a two-fold benefit for the global food industry, viz., sustainable disposal of highly impacting wastes, and generation of value added products. Considering these, an Indo-EU collaborative work was started under the joint call of Department of Biotechnology India-European Commission.

11 ref

020899   Baruah S D (Petroleum and Natural Gas Div, CSIR-North East Institute of Science and Technology, Jorhat-785 006, Email: baruahsd@rrljorhat.res.in) : Biodegradable polymer: the promises and the problems. Sci Cult 2011, 77(11-12), 466-70.

The depletion of petroleum resources and more stringent environmental issues led to considerable research efforts on development of biodegradable polymeric materials. Introducing nanocomponents into, biodegradable polymer matrix to produce nanocomposites is the most effective approaches to enhance the properties of pristine polymers. By modifying the naturally occurring inexpensive natural renewable resources, both durable and environmentally acceptable materials can be developed. An increasing availability of biodegradable polymers will allow many consumers to choose them on the basis of their environment friendliness.

1 table, 14 ref

020898   Asare-Nkansah S;Bekoe S O;Opuni K F M;Kwakye J K (Pharmaceutical Chemistry Dep, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah Science, Kumasi, Ghana, Email: asn12002@yahoo.com) : Improving drug quality monitoring in Ghana by ion-pair complexes: the case of ciprofloxacin hydrochloride and bromophenol blue. Int J pure appl Chem 2011, 6(3), 297-307.

Mechanics of ion-pair complex formation between 1-cyclopropyl- 6-fluoro- 4-oxo- 7-piperazin- 1-yl- quinoline- 3-carboxylic acid monohydrochloride (CPF) and 4,4'-(l,l-dioxido-3//-2,l-benzoxathiole-3,3-diyl)bis(2,6-dibromophenol ) (BPB) and its application in Ghana for quality control of some medicinal agents have been examined. CPF was allowed to react with BPB in aqueous acetate buffer of pH 2.8 at room temperature (29± 1 °C), extracting the ion-pair complex into CHC1₃ and determining the absorbance at 420nm. The optical characteristics, conditional stability constant and free energy of formation of the complex were also evaluated, finally applying the method to the assay of six brands of CPF tablets. Effective linear dynamic range according to the Ringbom's plot was 5.0-27.5 μgmL^-1. Molar absorptivity, Sandell's sensitivity index and degree of dissociation of the complex were l.06x10⁴ Lmol^-1cm^-1, 0.036 μgcm^-2 and 0.163 respectively. The logarithmic conditional stability constants and Gibb's function determined by the continuous variations and mole ratio methods were respectively 5.95±0.110;-34,401.00Jmol^-1 and 5.76±0.214;-33,326.SSJmol"1. The CPF tablets were successfully assayed and the method showed a great deal of precision and accuracy making its application suitable for regular quality monitoring of CPF and its congeners in Ghana.

6 illus, 4 tables, 8 ref

020897   Amareswari B;Padma M;Rajkumar M;Siva Shankar A (Herbal Garden, College of Horticulture, Andhra Pradesh Horticultural Univ, Rajendranagar, Hyderabad-500 030, Email: ammuhorti@gmail.com) : Effect of heating of the gel at different temperatures on physico-chemical characteristics and microbial content in different accessions of aloe (Aloe barbadensis Miller). J Res-ANGRAU 2012, 40(3), 86-9.

2 tables, 6 ref

019920   Yadav A;Samsher;Singh J;Chandra S;Vivek Kumar;Goyal S K (Agricultural Engineering & Food Technology Dep, Sardar Vallabhbhai Patel Agriculture & Technology Univ, Meerut, Uttar Pradesh) : Development and various properties of banana RTS beverage. Ann hort 2012, 5(2), 179-84.

The banana RTS beverage was developed by using various combinations of banana pulp and sugar (1:0.75, 1:1.00 and 1:1.25 kg /kg of pulp). The prepared samples were stored under three conditions (refrigeration condition; 5°C, BOD incubator; 25°C and room temperature; 30-35 °C) up to 90 days. Various qualify parameters were evaluated for fresh as well as stored samples after 15 days of interval. The TSS, acidity and optical density of banana RTS beverage significantly increased with increase in the level of sugar at a particular storage temperature. While, the pH was decreased with increase in the level of sugar and values obtained as 4.213, 4.147 and 4.123 for pulp to sugar ratio of 1:0.75, 1:1 and 1:1.25, respectively. The microbial growth increased with increase in storage temperature. The microbial growth (TPC values) were observed as 1.026 x 10⁵ cfu/ml, 1.067 x 10⁵ cfu/ml and 1.095 x 10⁵ cfu/ml at 5°C, 25°C and 35°C storage temperature for pulp to sugar ratio of 1:0.75 after 15 days of storage. It was observed that the microbial growth decreased with increase in the level of sugar. The TPC values were observed as 1.026 x 10⁵ cfu/ml, 1.015 x 10⁵ cfu/ml and 1.00 x 10⁵ cfu/ml for pulp to sugar ratio of 1:0.75, 1:1 and 1:1.25, respectively, after 15 days of storage. The maximum overall acceptability score for the fresh samples prepared with equal amount of banana pulp and sugar level (1:1) were awarded as 7.80 (like very much). However, the minimum score of 5.07 (neither like nor dislike) was awarded to that sample which had lowest level of pulp to sugar ratio of 1:0.75 after 90 days of storage at room temperature. The overall acceptability of beverage decreased with increase in storage period irrespective of storage conditions.

1 table, 9 ref

019919   Sumanjit Kaur;Sukhdev Singh (Soil & Water Engineering Dep, PAU, Ludhiana, Email: sumanjaito@rediffmail.com) : Cold storage behaviour of baramasi lemon. Ann hort 2012, 5(2), 252-8.

The present investigation was carried out in Department of Horticulture, Khalsa College, Atnritsar to study the effect of different treatments on storage life of lemon under cold storage conditions. These treatments were: individual seal packaging of fruits in HDPE 10 and 20pm, LDPE 100 and 200 gauge, news paper and tissue paper, fruit packaging in rice straw and shredding and wax coatings (Stayfresh - 451, Stafresh and Citrashlne), Polyethylene wrapping was found to be significantly effective than all other treatments for increasing the storage life and maintaining physico-chemical properties. HDPE (20pm) was best treatment found to show minimum PLW, spoilage losses, retaining higher juice content. Minimum increase in TSS content was observed in fruit wrapped in HDPE of greater thickness. There too was lowest decrease in acidity and ascorbic acid content in fruit wrapped with HDPE (20 μm) film. Highest physiological loss in weight (PLW), spoilage losses were observed in fruit which were kept under control. However, in all treatments PLW, spoilage lossesand TSS increased while retention of juice percentage, acidity consumer's acceptability and ascorbic acid content was recorded more with the prolongation of storage period.

7 tables, 8 ref

019918   Siwach R;Manish Kumar (Dairy Chemistry Dep, National Dairy Research Institute, Karnal, Haryana) : Effect of thermal treatments on pectin methyl esterase inactivation in mosambi juice. Ann Biol 2012, 28(1), 12-15.

Cloudness is a desirable aspect in mosambi juice and its loss is associated with consumer's unacceptance. The enzyme pectin methyl esterase, which is naturally present in citrus juices, is responsible for loss of cloudness. Extent of inactivation of pectin methyl esterase (PME) in mosambi juice was studied during various thermal treatments. Fresh mosambis were procured from local market. Extraction of juice was done using a laboratory scale juicer. Thermal treatments (HT) were carried out at three temperatures 60, 70 and 80°C in a serological water bath for 5, 10, 15 and 20 min at each temperature. Temperature was measured by thermometer. Treated samples were stored in a deep freezer at -18°C for PME assay. PME activity of untreated sample was also assayed and residual PME activity and per cent loss in PME activity was calculated at each time-temperature combination during thermal treatments. The extent of inactivation of PME increased with increase in treatment temperature and duration. Thermal treatment given at 80°C for 20 min resulted in minimum residual activity of PME (26.6%), while similar duration thermal treatment at 60°C decreased residual activity to 80% only.

2 tables, 14 ref

019917   Pal S;Kundu T K (Metallurgial and Materials Engineering Dep, Indian Institute of Technology, Kharagpur, Kharagpur-721 302, Email: snehanshu.iitkgp.phd@gmail.com) : Methane encapsulation in 5<. J Petrol Engng Technol 2012, 2(3), 1-8.

Explicit analysis of 5¹²6⁴ clathrate hydrate cage having different numbers of methane guest molecules encapsulation has been performed depending on calculated interaction energies, encapsulation energies, HOMO-LUMO energies and Raman spectroscopy using density functional theory with B3LYP functional and 6-31G(d) basis set. It is observed from this study that one methane molecule accommodation is most amiable process and theoretically maximum two methane molecules encapsulation is feasible in 5¹²6⁴ clathrate cage according to B3LYP/6-31G(d) level of theory. The simulation results of theoretical calculation well correspond with experimental values of 5¹²6⁴ cage geometrical parameters and Raman spectroscopy.

3 illus, 2 tables, 21 ref

019916   Khudhair M M;Abas K F;Hameed T M (NO, Ministry of Science and Technology, Directorate of Materials Research, ) : Recycling of waste generator oils by different treatment methods. J Petrol Engng Technol 2012, 1(1), 29-41.

Engine oils with wide range of viscosities are used to lubricate an engine's moving parts in different industrial units. Used engine oils are considered hazardous wastes because of their high content of pollutant ,thermal degradation products from the base oil and additives and combustion products from fuel and lubricant. The used oil still contains a large proportion of valuable base oil that may be used to formulate new lubricants if undesirable pollutants are separated from the oil by an appropriate recycling method. Different techniques have been practiced for recycling used lubricating oil but not the generator oil. Because of the large amount of electrical power generator oil use in our country we have to look for a practical and effective method about how to recycle waste generator oil. In the study, applied different recycling procedures, i.e., vacuum distillation, acid/bentonite, distillation/bentonite, and acid/distillation treatments. The treated waste generator oil was evaluated by comparing the change in physical and chemical properties including specific gravity, viscosity, pour point, flash point, ash content, and total acid number before and after treatment. In comparison, the results obtained from the evaluation of physical and chemical properties of the waste and fresh generator oils show that all the treatment methods show varying degrees in improvement of their properties and that the best results are obtained from the recycling treatment (acid/bentonite) method.

7 illus, 4 tables, 17 ref

019915   Janardan Kumar;Singh R P;Gautam V S;Vaishali; Pawan Kumar (Biochemistry Dep, C.S.A.U.A. & T., Kanpur, Email: janardanbiochem@gmail.com) : Storage life and biochemical changes of potato (Solanum tuberosum L) cultivars in cold chamber. Ann hort 2012, 5(2), 198-204.

Biochemical changes in potato tubers during storage especially at low temperature, not only causes of physiological weight loss but also reduces the nutritional value of the products. The effect of removal of nutrients from potato by hydroxylation of enzymatic activity, losses of water, breakage of starch during the storage at two temperature, i.e., room temperature and low temperature from cold storage. Nutritional and physical parameter both from room and cold chamber bring about some changes in sprout length, sprout weight, reducing sugar, total sugar and non reducing sugar content. However, during storage of potato tubers at low temperature reducing sugar, phenol and starch content increases, while non reducing sugar, amino acid and ascorbic acid content decreases. The changes in various quality parameters stored at refrigerated temperature were lesser as compared to those stored at room temperature.

3 tables, 17 ref

019914   Goyal S;Boora P (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004) : Effects of domestic processing treatments on proximate composition and in vitro protein and starch digestibility of urd varieties. Ann Biol 2012, 28(1), 68-72.

Four varieties of blackgram viz., UH 04-04, UH 04-06, T-9 and Uttra were evaluated for nutrient composition and subjected to various domestic processing treatments like soaking, soaking and dehulling and fermentation. The crude protein, fat, ash and crude fiber content ranged from 19.98-22.06%, 1.20-1.35%, 3.48-3.82% and 2.60-3.03%, respectively. Protein digestibility (in vitro) and starch digestibility (in vitro) of different varieties varied from 54.26-61.60% and 36.80-43.27 mg maltose released/g, respectively. All the processing treatments resulted in improving the in vitro digestibility of protein and starch of all the varieties. Fermentation was found to be the best method of domestic processing. Such simple processing treatments can be adopted for improving the nutritional quality of the legumes.

2 tables, 25 ref

019913   Borole A V;Pawar V S;Pawar G S;Pawar V N (Food Science and Technology Dep, College of Food Technology, Marathwada Agricultural Univ, Parbhani-431 401) : Preparation of snack food from detoxified khesari (Lathyrus sativus). Bioinfolet 2013, 10(2A), 350-1.

Snacks food from Detoxified Khesari (Lathyrus sativus) was prepared by using oil, Sodium bicarbonate salt and chat masala. This Snack food was analyzed and evaluated for sensory parameters. Though moisture content and free fatty acids increased during storage, organoleptic score of snack food remained above acceptable level. The snack food prepared by soaking Lakh dal overnight was with higher acceptability.

3 ref

018908   Yadav A;Singh S K;Navneet Kumar (Agricultural Engineering & Food Technology Dep, griculture & Technology Univ, Meerut, Uttar Pradesh, Email: anuj.0720@gmail.com) : Nutrientional and medicinal value of onion. Ann hort 2012, 5(2), 308-14.

018907   Yadav A;Samsher;Singh J;Suresh Kumar;Chandra V;Goyal S K (Agricultural Engineering & Food Technology Dep, Sardar Vallabhbhi Patel Agriculture & Technology Univ, Meerut, Uttar Pradesh) : Development and various properties of banana RTS beverage. Ann hort 2012, 5(2), 179-84.

The banana RTS beverage was developed by using various combinations of banana pulp and sugar (1:0.75, 1: 1.00 and 1:1.25 kg/kg of pulp). The prepared samples were stored under three conditions (refrigeration condition; 5°C, BOD incubator; 25°C and room temperature; 30-35°C) up to 90 days. Various quality parameters were evaluated for fresh as well as stored samples after 15 days of interval. The TSS, acidity and optical density of banana RTS beverage significantly increased with increase in the level of sugar at a particular storage temperature. While, the pH was decreased with increase in the level of sugar and values obtained as 4.213, 4.147 and 4.123 for pulp to sugar ratio of 1:0.75, 1:1 and 1:1.25, respectively. The microbial growth increased with increase in storage temperature. The microbial growth (TPC values) were observed as 1.026 x 10⁵ cfu/ml, 1.067 x 10⁵ cfu/ml and 1.095 x 10⁵ cfu/ml at 5°C, 25°C and 35°C storage temperature for pulp to sugar ratio of 1:0.75 after 15 days of storage. It was observed that the microbial growth decreased with increase in the level of sugar. The TPC values were observed as 1.026 x 10⁵ cfu/ml, 1.015 x 10⁵ cfu/ml and 1.005 x 10⁵ cfu/ml for pulp to sugar ratio of 1:0.75, 1:1 and 1:1.25, respectively, after 15 days of storage. The maximum overall acceptability score for the fresh samples prepared with equal amount of banana pulp and sugar level (1:1) were awarded as 7.80 (like very much). Howeve

018906   Srinivasan P;Sivakumar P;Raja S (Chemistry Dep, Kongu Engineering College, Erode-638 052, Email: shivagobi@yahoo.com ) : PVA supported microporous adsorbents for the remediation of dye house wastewater. J scient ind Res 2013, 72(3), 193-7.

Microporous activated carbons with high surface area are of great interest for the remediation of textile wastewater in a sustainable manner. An activated carbon prepared from Euphorbia antiquomm L (EAC) was impregnated with Polyvinyl alcohol solution to provide mechanical stability and increase the abrasion resistance. The surface area of EAC and PVAC were 918 and 713.8 m²/g respectively. An adsorption characteristic of the Polyvinyl Alcohol Supported Activated Carbon (PVAC) was analyzed with the help of pseudo first order and second order kinetic models. Both the adsorbents show maximum adsorption at a pH of 8. The pseudo second order model describes the kinetics with very high correlation coefficient of <62> 0.995. The Langmuir monolayer adsorption capacity was 49.42 and 50.45 mg/g for EAC and PVAC, respectively; further it increases with increase of temperature. Characteristics of PVAC and dye adsorption studies prove that PVA supported EAC is a promising adsorbent for the removal of colour from wastewater.

4 illus, 2 tables, 32 ref

018905   Singh S;Kumar P;Prasad K K (Horticulture Dep, Birsa Agricultural Univ, Ranchi, Jharkhand, Email: supriya.gautam@yahoo.co.in) : Morphological parameters as influenced by ratooning of Okra (Abelmoschus esculentus (L.)Moench) hybrids. Ann hort 2012, 5(2), 205-12.

An experiment on ratooning of okra hybrids was conducted during kharif and Rabi seasons of 2010 and 2011 years at experimental farm of Department of Horticulture, Birsa Agricultural University, Ranchi, Jharkhand. Ten popular okra hybrids viz; NS-801, GS-126, Basanti, Indranil, Osaka, Crystal-999, Hybrid-152, Mandira, Shakti and Sonal were analyzed for main crop characters as well as subsequent ratoon crop. The effect of ratooning on morphological characters of the hybrids was studied and the results revealed that ratooning significantly reduced the plant height and maximum reduction of 61.75 per cent was observed in Osaka hybrid. The plant girth character increased on ratooning, it was significantly maximum in NS-801 hybrid being 8.00 and 8.90 cm in 2010 and 2011 years, respectively and was at par with Shakti and Sonal hybrids. The number of branches per plant also showed an increasing trend in almost all okra hybrids in second year of experimentation, maximum branches were present in ratoon crop of Shakti (4.66) and it showed statistical parity with Sonal and NS801 hybrids. While, the number of nodes, number of leaves, size of leaves on per plant basis and plant spread reduced on ratooning in both years of experimentation.

018904   Pushpendra Kumar;Awasthi A K (Horticulture Dep, R.B. (PG) College, Musi Crossing, Agra) : Effect of AgNO₃ and sucrose on the vase life of cut gladiolus (Gladiolus grandiflorus)cv. "yellow stone". Ann hort 2012, 5(2), 234-9.

The post-harvest handling is the most important aspect is cut flower industry because about 20% losses due to improper handling. The vase life of cut flowers of gladiolus depends on the genotype of crop and also influenced by different chemical and sucrose, added to the vase solution. The present investigation was carried out at Department of Horticulture in R.B. (PG) College, Mudi Crossing, Agra (U.P) during 2011 on gladiolus CV. 'Yellow Stone'. The cut flowers were harvested in the morning at tight by stager and kept in a bouquet containing tap water, having 45 cm stem length. After recording the fresh weight of all cut stems, they were kept in 25ppmand 50ppmholding solution of AgNO3, 2% and 4% of sucrose, AgNO₃ 25ppm+ sucrose 2% and AgNO₃ 25ppm+ 4% sucrose, AgNO₃ 50ppm+ sucrose 2% and AgNO3 50ppm+ sucrose 4% and the control (distilled water) under the ambient conditions at 22 ± 2°C temperature and RH 50-70%. All the treatments were compared with Completely Randomized Design and replicated thrice. The total 27 treatments were tested and among all treatments, AgNO3 25ppm, AgNO₃

018903   Lakhani R;Agarwal S P;Ghai S;Saxena R K (NO, CSIR-Central Buildin Research Institute, Roorkee-247 667, U.K.) : Vermiculite cement tiles for thermal insulation. Bhartiya Vaigyanik Evam Audyogik Anusandhan Patrika 2012, 20(2), 246-50.

Thermal insulated tiles have been prepared by using exfoliated vermiculite as a filler material because of its low bulk density, high refractoriness, low thermal conductivity and adequate chemical inertness. The ordinary Portland cement of 43 grade was used as a binding material for vermiculite. Various mixes were prepared using different percentage of vermiculite and water cement ratio. In order to obtain desired consistency, polymer admixtures such as SBR latex and superplasticizer (1 wt% of cement) was added in the mixes at 0.15 polymer cement ratio. Based on the test results, an optimum formulation was worked out for the vermiculite cement tiles on the basis of wettability of vermiculite surface and its proportion, vermiculite cement ratio and polymer-cement ratio. The developed vermiculite cement tiles exhibited low water absorption, better strength properties and low thermal conductivity compared with the conventional clay tiles used for thermal insulation purpose.

3 illus, 1 table, 11 ref

018902   Anwar H;Imtiyaz M;Hussain K S (Post Harvest Technology Div, Sher-e-Kashmir Agricultural Sciences and Technology Univ, Kashmir, Jammu & Kashmir-191 121, Email: yokcan63101@gmail.com) : Changes in some nutrients of fenugreek sprouts in response to natural food grade additives. Ann hort 2012, 5(2), 163-72.

The paper focuses on the changes in some of the nutritive components of fenugreek varieties (Methi Local and Methi Shalimar Improved) due to sprouting and the effect of natural elicitors in enhancing these nutrients. The total sugar content increased from 6.3% to 12.88%, where as the reducing sugar increased from 0.72% to 6.5% in case of 'Methi Shalimar Improved' after 5 days of germination. Chitosan (1500 ppm) is the most effective elicitor in increasing these parameters. Little change was observed in non reducing sugar content during sprouting. Calcium increased from 141 to 399.57 mg100g^-1 in case of 'Methi Shalimar Improved' after 8 days of germination. Sprouting for 8 days also resulted in gain in iron content i.e., from 12.5 to 15.56 mg100g^-1 in the cultivar 'Methi Local' with a simultaneous increase in magnesium content from 73.14 to 158.86 mg100g^-1 in case of 'Methi Shalimar Improved'. Folic acid (100 μM) resulted in maximum increase in the calcium and iron contents and chitosan (1500 ppm) resulted in maximum increase in magnesium content of the fenugreek sprouts as compared to the other treatments used. It is thus concluded that, the cultivar 'Methi Shalimar Improved' is better as compared to the another variety regarding the change in most of the essential nutrients and chitosan 1500 ppm and folic acid 100 μM are the promising candidates among the elicitors used.

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017867   Verma A;Khan B L (Food Science and Nutrition Dep, M.A.B. College of Home Science, Chandra Shekhar Azad University of Agr, Kanpur-208 002) : Sensory and microbiological evaluation of soy substituted buffalo milk paneer. Prog Agric 2011, 11(1), 190-3.

5 tables, 8 ref

017866   Vaidya D;Sharma S;Gaur S;Chauhan N (Food Science and Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan, Email: devinavaidya@yahoo.com) : Freeze drying- an innovative method for processing of mushroom. Indian J Mushroom 2012, 3(1), 1-10.

White button mushroom (Agaricus bisporus) is an important source of proteins, vitamins and minerals and very popular for its delicacy, flavor and low calories. However, as mushrooms contain 90 per cent of moisture content, it is highly perishable. So, processing is an important step to reduce the post harvest losses. Among different methods, dehydration in an effective process, however thermal processing reduces the flavor and there is a significant change in the colour. Freeze drying however, retains the flavours and nutritional content and can be easily rehydrated. Different pre-treatments were analysed for their effect on the nutritional quality of freeze dried mushrooms and it was observed that treatment T9 (Water blanching + 0.05 % KMS + 0.1% CA + 125ppm EDTA for 5 minutes) was found better in retaining nutritional quality as well as higher yield that the other treatments. The colour and flavor were also retained in the freeze dried mushroom. However, freeze drying is not economically viable for small scale establishments but it has a great export potential for multi-national companies.

21 ref

017865   Shedage S M;Jadeja D B (Forestry Dep, ASPEE College of Horticulture and Forestry, Navsari Agricultural Univ, Navsari-396 450) : Effect of different storage temperatures on the germination of Jatropha curcas L. seeds. Indian For 2012, 138(4), 368-70.

Storage temperature of 10°C was found most suitable as it registered maximum values for all the germination parameters viz. germination per cent, germination speed and germination energy. On the other hand the minimum values were exhibited by seeds stored at room temperature. Reduction in moisture percentage was evidenced which was reflected by reduced germination per cent. Relatively high moisture content was found in the seeds stored at 10°C followed by 20°C and room temperature.

1 table, 7 ref

017864   Preetinder Kaur;Bains K;Harpreet Kaur (Food and Nutrition Dep, Punjab Agricultural University, Ludhiana-563-9, Email: kiranbains68@hotmail.com) : Effect of hydrothermal treatments on free radical scavenging potential of selected green vegetables. Indian J nat Prod Resour 2012, 3(4), 563-9.

The effect of hydrothermal treatments, viz. covered lid cooking (CLC), microwave cooking (MW) and stir frying (SF) on the free radical scavenging potential of spinach, fenugreek leaves, broccoli, cabbage and capsicum was studied. The optimum cooking time was adjudged by the sensory evaluation of the vegetables cooked for different time intervals. Hydroxyl radical scavenging potential was increased during CLC and MW in all the vegetables. The maximum gain was in spinach (55.9 and 56.9%) followed by broccoli (38.6 and 40.2%) during two cooking methods. Similarly, superoxide and nitric oxide radical scavenging potential was increased during CLC and MW in all the vegetables. The maximum gain in superoxide radical scavenging activity during CLC was found in broccoli (16.59%), followed by cabbage (12.85%), whereas, maximum gain during MW was found in cabbage (13.92%), followed by broccoli (7.95%). The lesser gain i.e. 2.92 and 1.83% was found during SF, when compared to raw vegetables. The per cent inhibition of nitric oxide radicals in raw vegetables ranged between 44.82 to 55.32%. CLC and MW resulted in better inhibition of nitric oxide radicals in all vegetables, when compared to raw vegetables. On the other hand, SF caused an increase in nitric oxide radical scavenging potential in four out of five vegetables. The study recommended that for retaining antioxidant properties of cooked vegetables, MW should be the most preferred method followed by CLC while SF should be the least preferred one.

4 illus, 1 table, 22 ref

017863   Porto C D;Decorti D (Food Science Dep, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy, Email: carla.daporto@uniud.it) : Analysis of the volatile compounds of aerial parts and essential oil from Thymus serpyllum L. cultivated in North East Italy by HS-SPME/GC-MS and evaluation of its flavouring effect on ricotta cheese. J essential Oil Bearing Pl 2012, 15(4), 561-71.

Headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography and mass-spectrometry using the divinylbenzene/carboxen/polydimethylsiloxane fiber was applied for the analysis of flavor profiles of Thymus serpyllum L. aerial parts and the corresponding essential oil. At 30°C, the optimal sampling time determined by the equilibrium time of the major volatile compounds both for the thyme aerial parts and the essential oil was 30 min. Twenty-six volatile compounds were identified. Carvacrol and carvacrol methyl ether were the main compounds (44.9 %). The flavoring effect of different amounts (0.26, 0.33 and 0.40 g ) of essential oil for 100 g of ricotta cheese was studied by HS-SPME/GC-MS. Significant differences (p≤0.05) were found for monoterpene hydrocarbons and oxygenated monoterpenes for 0.40 g essential oil/100 g ricotta cheese. Interactions between thyme essential oil and ricotta cheese highlighted that hydrocarbons monoterpene and sesquiterpene were retained by ricotta, whilst oxygenated monoterpenes were released.

2 illus, 3 tables, 31 ref

017862   Ozcan M M;Pedro L G;Al-Juhaimi F;Endes Z;Erol A S;Duman E;Fatih Er (Food Engineering Dep, Faculty of Agricultural, Selcuk University, 42031 Konya, Turkey, Email: mozcan@selcuk.edu.tr) : Constituents of the essential oil of Origanum vulgare subsp. hirtum growing wild in Turkey. J essential Oil Bearing Pl 2012, 15(4), 572-6.

Essential oil obtained from leaves of Origanum vulgare subsp. hirtum was analysed by GC-MS. Twenty-eight components were identified accounting for 99.4 % and 99.5 %, the oils of two region (Bykeceli and Delikkaya), respectively. The major components were carvacrol (51.4 % and 63.3 %), linalool (28.3 % and 2.3 %), γ-terpinene (6.0 % and 9.9 %) and p-cymene (4.8 % and 8.7 %). The oils contained mainly oxygenated monoterpenoids and monoterpenoid hydrocarbons.

1 table, 20 ref

017861   Manisha Kaushal;Sharma K D (Food Science and Technology Dep, Dr Y S Parmar University of Horticulture and Forestry, Solan-173 230, Email: manishapht@gmail.com) : Suitability of tin cans and glass jars for processing of peach fruits in juice. Indian J nat Prod Resour 2012, 3(4), 493-500.

Suitability of processing of lye peeled peach halves of cultivar `July Elberta' in A 2 1/2 size tin cans and 500 g glass jars in a covering medium of 40°B syrup in different proportions (10-40%) containing either peach pulp or enzymatically extracted (pectinase @ 0.5%) peach juice fortified with or without ascorbic acid (500 ppm) was evaluated on the basis of storability, nutritional value and sensory attributes. Cut out analysis of canned peach halves after 3 and 6 months revealed that both the packages irrespective of the treatments met FPO specifications for vacuum and drained weight. On the basis of physico-chemical and sensory evaluation it was observed that higher retention of ascorbic acid and carotenoids was observed in cans as compared to jars. Further, vitamin C fortified treatments had a higher retention of ascorbic acid both in cans (24.7 mg/100 g) and glass jars (18.54 mg/100 g) than that of unfortified treatment having mean values 10.91 and 9.5 mg/100 g for cans and jars, respectively while, the vitamin C content in control samples (40°B sucrose syrup with 0.3% citric acid) was recorded as 3.91 mg/100 g after 6 months of storage. Addition of peach pulp in covering medium witnessed lesser extent of non-enzymatic browning as compared to enzymatically extracted juice when used in a covering medium. Data pertaining to non-enzymatic browning showed slightly higher values in glass jars (0.092) as compared to the tin cans (0.085). However, no apparent spoilage was noticed in cans and jars throughout the study period of 6 months. It was suggested that conventional processing of peach halves in sucrose syrup in tin cans and glass jars can successfully be replaced with a covering medium containing 30-40% of peach pulp.

1 illus, 6 tables, 23 ref

017860   Mahdavi B;Yaacob W A;Din L B;Siti Aisha M A (School of Chemical Sciences and Food Technology, Faculty of Science a, Universiti Kebangsaan Malaysia, Bangi, Malaysia, Email: behnammahdavi@yahoo.com) : Essential oil composition of three air-dried parts of Etlingera brevilabrum. J essential Oil Bearing Pl 2012, 15(4), 539-44.

Essential oil from the air-dried rhizomes, stems and leaves of Etlingera brevilabrum were hydrodistilled using a Clevenger-type apparatus and identified by GC and GC-MS. Monoterpene hydrocarbons dominated the oils from the stems and leaves (66.8 and 89.8% respectively) whereas oxygenated monoterpenes were dominant in the rhizomes (40.2 %). Eucalyptol (27.6 %), α-pinene (13.4 %), caryophyllene oxide (10.5 %) and α-thujene (10.1 %) were the major compounds in the rhizomes oil; limonene (28.6 %), β-pinene (21.6 %), α-thujene (13.9 %) and caryophyllene oxide (4.6 %) in the stems; and β-pinene (52.6 %), α-thujene (28.6 %) and o-cymene (7.8 %) in the leaves.

2 tables, 15 ref