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In the title moleclue, C13H10N4O3, the methyl­idene–hydrazide [–C(=O)—N—N=C–] fragment is essentially planar, with a maximum deviation of 0.0228 (7) Å. The mean planes of the benzene and pyridine rings make dihedral angles of 25.44 (6) and 5.47 (7)°, respectively, with the mean plane of the methyl­idene–hydrazide fragment. In the crystal structure, inter­molecular N—H⋯N hydrogen bonds link mol­ecules into chains along the b axis. Additional stabilization is provided by weak inter­molecular C—H⋯O hydrogen bonds. The O atoms of the nitro group are disordered over two sets of sites of equal occupancy.

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In the title mol­ecule, C16H13N3O3, the benzene and phenyl rings are linked through a propenyl­idene hydrazide fragment, C—C(=O)—N(H)—N=C(H)—C(H)=C(H)—, which is fully extended with torsion angles in the range 175.4 (2)–179.9 (2)°. The dihedral angle between the the benzene and phenyl rings is 58.28 (7)°. In the crystal structure, inter­molecular N—H⋯O hydrogen bonds link the mol­ecules into chains along the b axis and additional stabilization is provided by weak inter­molecular C—H⋯O hydrogen bonds.

The essential oil of Zanthoxylum armatum was extracted through hydro distillation and analyzed by GC-MS. Hydrocarbon fraction (17.35%) of the oil was much lower and oxygenated compounds comprised fairly high portion of essential oil (39.21%). Percentages of monoterpenes and sesquiterpenes found were 47.33% and 10.83% respectively. Oxygenated monoterpenes comprised major profile of chromatogram of essential oil of Zanthoxylum armatum i.e. 37.23% where as monoterpene hydrocarbons were 10.09%. Alcoholic percentage was much higher i.e. 26.76% and 15-hexadecanoloide (6.58%) the only cyclic ester was found in relatively high percentage.

In the title compound, C8H8N4O5, the nitro groups ortho and para to the hydrazone group are twisted by 10.0 (2) and 3.6 (2)°, respectively, relative to the aromatic ring. The structure exhibits an intra­molecular N—H⋯O hydrogen bond between the hydrazide and ortho-nitro groups. There is a strong inter­molecular C=O⋯H—N hydrogen bond, giving rise to chains, and weaker ONO⋯NO2 [2.944 (2) Å] and C—H⋯O—N inter­actions linking the mol­ecules into a three-dimensional network.

Vitamin 'A' is essential for normal growth and its deficiency causes night blindness, affects the regulatory function of skin and reduces the general resistance of organism to infection. This deficiency does not occur by using balanced diet or by fortification of staple food with appropriate amount of Vitamin 'A'. In Pakistan vitamin 'A' fortification is done in vegetable ghee/cooking oil. It is generally assumed that fortified amount of vitamin 'A' is fully destroyed when the food is cooked at high temperature.The present study was focused to examine the effect of Pakistani traditional cooking style on the degree of destruction of vitamin 'A' mandatory fortified in the vegetable ghee/ cooking oils. The study indicates that there are some losses of Vitamin A of the fortified oils during cooking. However in case of deep fat frying destruction of added vitamin 'A' is more pronounced. The loss of vitamin 'A' was less than 50%, when the food was cooked in Pakistani style in case of all the cooking oils/ vegetable ghee. In prolonged frying conditions substantial amount of vitamin 'A' (45%) remains in the oil. Any how, this retention of vitamin 'A' is sufficient to meet the body requirements when oils/ ghee was fortified according to the prescribed Pakistan Pure Food Rules 1965 i.e. 33,000 IU per Kg.

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