Starch is extracted from the seeds of ripen jackfruit (Artocarpus heterophyllus) cultivated in Nepal by treating with distilled water and alkali solution. The properties of extracted starch are evaluated by measuring ash content, moisture content, and amylose content. A series of starch‐based biodegradable blends with polyvinylpyrrolidone (PVP) are prepared through solution casting method and their biodegradable properties are studied. The blend is characterized by thickness measurement, water solubility test, Fourier transform infrared spectroscopy (FTIR), optical microscopy, and biodegradability test. The thickness measurement shows the linear increase in thickness of the blend with the addition of starch. The water solubility test reveals the higher solubility of PVP in water than that of the starch. FTIR spectra of PVP/thermoplastic starch (PVP/TPS) blends exhibit the existence of relevant functional groups of both starch and PVP, the peaks shifting, and the change in nature of the peaks after degradation. Optical microscopy reveals the nonuniform dispersion of starch particles in the PVP matrix and the appearance of holes and fractures in composite subjected to compost soil for degradation. The biodegradability study proves that the loading of starch to PVP accelerates the degradation process.
Lemon (Citrus limon) is the most commonly grown tree fruit in the world. The fresh lemons were collected from the local market of Kathmandu, Nepal. Hexane and methanol extracts of plant material i.e. lemon peel were screened for the analysis of the presence of phytochemicals as well as their antibacterial activity. Methanol extract of lemon peel showed the maximum positive phytochemical test with the presence of alkaloids, flavonoids, polyphenols, terpenoids, glycosides, saponin, tannins etc. The essential oil was obtained by steam distillation from fresh peels of lemon using the Clevenger apparatus and analyzed by gas chromatography (GC). Twenty six (26) chemical components were identified in the essential oil of lemon peel. Lemon peel essential oil indicated the presence of Pinene (β) (15.46 %), Limonene (28.94 %), and Terpinene (γ) (8.64), Terpinen-4-ol (3.29 %), Neral (4.20 %), Geranial (5.28 %) as major components. The lemon peel essential oil was found to be a potent antibacterial agent against the Bacillus subtilis (21 mm).
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