Aim:This study was designed to examine the chemical composition and in vitro antimicrobial potential of methanolic extract of Psidium guajava Linn (Myrtaceae).Materials and Methods:The inhibitory effect of methanolic extract of P. guajava was tested against three bacterial and two fungal strains by using the paper disc diffusion method.Results:The methanolic extract exhibited antibacterial activity against E. coli with minimum inhibitory concentration, 0.78 μg/ml, minimum bactericidal concentration of 50 μg/ml, and appreciable antifungal activity with minimum inhibitory concentration of 12.5 μg/ml. Preliminary phytochemical analysis of methanolic extract revealed the presence of antimicrobial compounds such as flavonoids, steroids, and tannins, which may contribute for the antimicrobial action of P. guajava.Conclusion:The extract was found to be bacteriostatic and fungistatic in action.

Aim:The present investigation evaluated the antimicrobial potential of methanolic extract of Citrus sinensis Linn. (Rutaceae) fruit peel. There is a basis for the traditional use of this plant for local health remedies. Materials and Methods: The antimicrobial activity of methanolic extract of C. sinensis fruit peel was tested against three bacterial and two fungal strains. Turbidimetric or tube dilution method and paper disc diffusion method were followed. Results are expressed as mean ± standard deviation. Results: The C. sinensis fruit peel methanolic extract exhibited antibacterial activity against Escherichia coli with minimum inhibitory concentration of 0.78 μg/ ml and minimum bactericidal concentration of 6.25 μg/ml, and appreciable antifungal activity with minimum inhibitory concentration of 12.5 μg/ml. The phytochemistry of C. sinensis fruit peel methanolic extract revealed the presence of carbohydrates (reducing sugars, hexose sugars, non-reducing polysaccharides, gums, and mucilages), flavonoid glycosides, coumarin glycosides, volatile oils, organic acids, fats and fixed oils. Conclusion: Most of the organic chemical constituents reported are aromatic phenolic compounds, which are known for their wide spectra of antimicrobial activity. Therefore, the bacteriostatic and fungistatic action of the tested extract may be attributed to the presence of polyphenolic compounds. In short, C. sinensis fruit peel methanolic extract is a potential source of natural antimicrobials.

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Nickel (Ni) and Cadmium (Cd) considered as an essential nutrient where plants cannot complete their life cycle in its absence and cannot be substituted with any other element. Ni was first established as an essential nutrient for the completion of the life cycle and it was reported that Ni deficiency decreases the capacity of plants to develop viable seeds because of hindrance of embryo growth. The uptake of Ni in plants is mainly carried out through the root system via passive diffusion and active transport. The ratio of uptake between active and passive transport varies with the species. It has been reported that plant species and cultivars significantly differ in the uptake of Cd and its subsequent translocation from roots into shoots. Higher Cd accumulation in roots than leaves suggest that Cd transport to the xylem is restricted and Cd is not readily translocated in the phloem. Also, Cd accumulation in root and leaf also depends on binding to the extracellular matrix due to which a significant inhibition of root elongation may be observed. In a study, it was reported that Cd was translocated from lower leaves to upper leaves, and then from upper leaves to culms and ears. Lower leaves accumulated highest Cd content during the early growth stages. However, heavy metals accumulating in the food chain pose risk for health of living being as well as cytotoxicity in plants

Abstract:The study was carried out to develop and standardize Instant Soup Mix (ISM) from dehydrated pumpkin powder and to evaluate nutritional (moisture, sugars, protein, β-carotene, fat, fibre and water activity) and sensory qualities (colour, texture, flavour and overall acceptability) for determining its shelf-life during a period of six month. It was packed in aluminium laminated pouches and was analyzed periodically for changes in quality. Among various recipes optimized for the development of soup mix, soup mix containing 20g pumpkin powder, 5g moong dhal, 15g tomato powder, 11.4g spices (salt and black pepper) and condiments (onion, garlic and ginger powder), 2g dried pea, 2g dried spinach, and 2g dried carrot was selected as base recipe for addition of different starch source viz. rice, corn and potato @ 10 g. From the nutritional analysis, it was observed that corn based Instant Soup Mix had higher β-carotene (7.01 mg/100 g) and protein (12.65 %) content, while fibre (2.09 %) was higher in soup mix containing rice starch. It was observed that on the basis of sensory evaluation corn based soup mix was more acceptable. Therefore, results of nutrition and sensory evaluation indicated that a good quality ISM can be prepared by using corn starch. During the six month of storage, there was about 5.49 per cent increase in moisture, 3.16 and 5.27 per cent decrease in protein and β-carotene, respectively, along with slight losses in total sugars, fat and sensory quality. Further, the product was stable for 6 months under ambient condition.