The present study was carried out on 60 women consumers selected from three different localities of Hisar city in India to study their knowledge regarding adulteration and detecting adulterants in commonly used food items. The post exposure correct responses of the respondents increased remarkably as 100.0 percent of the respondents gave correct responses regarding statements on adulteration of spices and condiments, the most common adulterated food item and to when and whom they could approach for making complaints about adulterated foods. Similarly, the respondents gained considerable knowledge regarding adulterants generally present in milk, legumes and definition of food adulteration. All the food samples except gene collected from the households of the respondents were found to be adulterated. The main adulterants in milk was water (70.0 percent); turmeric powder contained chalk powder (43.3 percent); chillies powder had artificial colour (100.0 percent); essential oils were removed from cardamom (36.6 percent); green gram and urd bean had water soluble colours; chick pea flour had artificial colours (70.0 percent) and chalk powder was present in sugar (36.6 percent). A kit was developed, tested and given to the housewives so that they could detect adulterants in commonly used food items at the household level.
Silver nanoparticles (AgNPs) were fabricated using Trigonella foenum-graceum L. leaf extract, belonging to the variety HM 425, as leaf extracts are a rich source of phytochemicals such as polyphenols, flavonoids, and sugars, which function as reducing, stabilizing, and capping agents in the reduction of silver ions to AgNPs. These phytochemicals were quantitatively determined in leaf extracts, and then, their ability to mediate AgNP biosynthesis was assessed. The optical, structural, and morphological properties of as-synthesized AgNPs were characterized using UV-visible spectroscopy, a particle size analyzer (PSA), FESEM (field emission scanning electron microscopy), HRTEM (high-resolution transmission electron microscopy), and FTIR (Fourier transform infrared spectroscopy). HRTEM analysis demonstrated the formation of spherically shaped AgNPs with a diameter of 4–22 nm. By using the well diffusion method, the antimicrobial potency of AgNPs and leaf extract was evaluated against microbial strains of Staphylococcus aureus, Xanthomonas spp., Macrophomina phaseolina, and Fusarium oxysporum. AgNPs showed significant antioxidant efficacy with IC50 = 426.25 µg/mL in comparison to leaf extract with IC50 = 432.50 µg/mL against 2,2-diphenyl-1-picrylhydrazyl (DPPH). The AgNPs (64.36 mg AAE/g) demonstrated greater total antioxidant capacity using the phosphomolybdneum assay compared to the aqueous leaf extract (55.61 mg AAE/g) at a concentration of 1100 μg/mL. Based on these findings, AgNPs may indeed be useful for biomedical applications and drug delivery systems in the future.
The aqueous Trigonella foenum-graecum L. leaf extract belonging to variety HM 444 was used as reducing agent for silver nanoparticles (AgNPs) synthesis. UV–Visible spectroscopy, Particle size analyser (PSA), Field emission scanning electron microscopy coupled to energy dispersive X-ray spectroscopy (FESEM-EDX) and High-resolution transmission electron microscopy (HRTEM) were used to characterize AgNPs. Selected area electron diffraction (SAED) confirmed the formation of metallic Ag. Fourier Transform Infrared Spectroscopy (FTIR) was done to find out the possible phytochemicals responsible for stabilization and capping of the AgNPs. The produced AgNPs had an average particle size of 21 nm, were spherical in shape, and monodispersed. It showed catalytic degradation of Methylene blue (96.57%, 0.1665 ± 0.03 min−1), Methyl orange (71.45%, 0.1054 ± 0.002 min−1), and Rhodamine B (92.72%, 0.2004 ± 0.01 min−1). The produced AgNPs were excellent solid bio-based sensors because they were very sensitive to Hg2+ and Fe3+ metal ions with a detection limit of 11.17 µM and 195.24 µM, respectively. From the results obtained, it was suggested that aqueous leaf extract demonstrated a versatile and cost-effective method and should be utilized in future as green technology for the fabrication of nanoparticles.
Background: Peas are preserved by freezing in pea processing industries because of seasonal limitations; there is a vast amount of pea peels as solid waste generated. Now days, the nutritional and techno-functional properties of by-products play an important role in the development of functional and enriched products in the food sector. The current study aim to analyze the nutrients content in pea shells. The result suggests pea shells can be used for value-addition in products and presence of antioxidant in pea shell powder indicates a better health effect if consumed. Methods: In this laboratory investigation during 2017-2018 peas were collected from market a single lot and analyzed for chemical constituents. In this connection, a fibrous coat of pea shells was separated, dried and prepared powder to perform nutritional analysis. Result: The study result indicates that pea shells have high nutritive value, e.g. protein (17.76%), total dietary fiber (21.04%), calcium (803.33 mg/100 g), iron (10.70 mg/100 g), potassium (1078.75 mg/100 g), magnesium (1029.55 mg/100 g) and bioactive compounds. Fresh pea shells have higher antioxidant activity (91%) compared to powder (86%). The total phenols, vitamin C and â-carotene strongly correlated with antioxidant activity. During the storage study, total phenols and antioxidant activity significantly decreased while on 90 days it was increased.
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