NISCAIR Online Periodicals Repository Collection: IJNPR Vol.3(2) [June 2012]

Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine

Tue, 29 May 2012 22:58:59 GMT

Title: Effect of dilution and maturation on physico-chemical and sensory quality of jamun (Black plum) wine

Authors: Joshi, V K; Sharma, Rakesh; Girdher, Aman; Abrol, Ghan Shyam

Abstract: Black plum or Jamun fruit [Syzygium cuminii (Linn.) Skeels] is relished for its sugar, acid and tannin content and is considered useful for curing diabetes, heart and liver troubles. The fruit has large amounts of anthocyanin and other nutrients of medicinal and therapeutic properties. To prepare jamun wine, the pulp was diluted with water in different proportions (1:0.5, 1:1 and 1:2). The diluted pulp was ameliorated with sugar (24°B), 100 ppm SO₂, 0.5% pectinase enzyme and DAHP (0.1%). The must was fermented with pure wine yeast Saccharomyces cerevisiae var. ellipsoideus (5% v/v) at 22±1°C. Jamun must prepared by dilution (1:2) gave better fermentation behaviour than the other two treatments. With the increase in dilution level, ethanol content and total esters increased while total soluble solids, titratable acidity, sugars and anthocyanin content decreased. All the wines were matured for a year and then, evaluated for various physico-chemicals and sensory quality characteristics. TSS of jamun wine of different dilutions ranged from 8.6 to 10°B. Jamun fruit wine of T₁ (1:0.5 dilution) had the highest acidity, reducing sugars, total phenols and anthocyanin contents, whereas ethanol content and total esters were found higher in T₃ (1:2 dilution). The ethanol content of wines of different treatments ranged from 9.9 to 11.8% (v/v) and the wine prepared from T₂ (1:1 dilution) was adjudged the best with respect to sensory qualities. On the basis of physico-chemical and sensory quality characteristics, jamun wine prepared by 1:1 dilution is considered best as table wine and maturation for a year improved the quality of wine considerably.

Page(s): 222-227

Protection of maize by storage fungi and aflatoxin production using botanicals

Tue, 29 May 2012 22:58:59 GMT

Title: Protection of maize by storage fungi and aflatoxin production using botanicals

Authors: Sharma, Ankita; Sharma, Kanika

Abstract: In the present study the effect of alcoholic, hydroalcoholic and aqueous extracts of Lawsonia inermis Linn. (Henna), Murraya paniculata (Linn.) Jack (Orange jessmine) and Psidium guajava Linn. (Common guava) leaves on Aspergillus flavus and A. parasiticus growth and aflatoxin production and on growth in corn under storage conditions was studied. The extract that most effectively inhibited growth as well as aflatoxin production during in vitro experiments was found to be aqueous leaf extract of L. inermis and M. paniculata. The MIC obtained with L. inermis leaf aqueous extract was 5 mg/mL and 10 mg/mL of culture medium for A. flavus and A. parasiticus, respectively. Whereas it was 8 mg/mL and 9 mg/mL for A. flavus and A. parasiticus, respectively with M. paniculata leaf aqueous extract. A combination of both extracts was also assayed for the MIC, inhibition of aflatoxin production and applied to maize grains for prevention of infection and aflatoxin synthesis in storage conditions. The MIC obtained for combination of both extracts was 4 mg/mL for both test fungi. Aflatoxins were assayed qualitatively and quantitatively by TLC under 365 nm. The MIC of both extracts was found higher (>30 mg/mL) when examined in maize grains. However, concentrations lower than the MIC drastically inhibited the production of aflatoxins in culture medium and also in maize grains. Half of the MIC inhibited 99% of aflatoxins.

Page(s): 215-221

Screening and characterization of antiviral compounds from Psidium guajava Linn. root bark against white spot syndrome virus

Tue, 29 May 2012 22:58:59 GMT

Title: Screening and characterization of antiviral compounds from Psidium guajava Linn. root bark against white spot syndrome virus

Authors: Velmurugan, S; Babu, M Michael; Punitha, S M J; Viji, V Thanga; Citarasu, T

Abstract: White Spot Syndrome Virus (WSSV) has been reported to cause severe mortality and economic loss in shrimp culture industry especially black tiger shrimp in worldwide. In present study, Psidium guajava Linn. root bark was serially extracted with hexane, ethyl acetate and methanol then screened antiviral activity against WSSV by incubating the extracts with WSSV infected haemolymph of Penaeus monodon which was propagated earlier. The incubated haemolymph was intramuscularly injected to the second abdominal segment of Indian white shrimp Fennerropenaeus indicus and monitored the survival up to 10 days. Two step PCR detection was performed from the genomic DNA of treated shrimps using VP 28-WSSV diagnostic PCR primer. The survival and two step PCR detections revealed that, the ethyl acetate extract effectively suppressed the WSSV followed by methanol extracts and no antiviral activity was observed in the hexane extracts. Phytochemical analysis was performed with the active extracts and further this was purified through silica column chromatography and Thin Layer Chromatography. The elution was screened again for anti-WSSV activity and the antiviral active elution of P. guajava were analysed by GC-MS which revealed that the active elution contains active compounds such as phenol, 2,5-bis(1,1-dimethylethyl), diethyl phthalate, asarone, phthalic acid, butyldodecyl ester, phytol and 1,2-benzenedicarboxylic acid, mono(2-ethylhexyl) ester. The present study revealed that there is a possibility for developing new antiviral drugs from P. guajava against WSSV infection.

Page(s): 208-214

Anti-inflammatory and antinociceptive activities of Crotalaria burhia Buch.-Ham. whole plant

Tue, 29 May 2012 22:58:59 GMT

Title: Anti-inflammatory and antinociceptive activities of Crotalaria burhia Buch.-Ham. whole plant

Authors: Kataria, Sandeep; Shrivastava, Birendra; Kaur, Dilsher; Sharma, Piush

Abstract: Crotalaria burhia Buch.-Ham. (Family-Fabaceae) popularly known as Khip is employed in Indian folk medicine for the treatment of gout, hydrophobia, pain and swelling. In present study antinociceptive and anti-inflammatory activities were assessed using acetic-acid induced writhing and formalin induced pain in mice and acute, subacute models of inflammation in rats. These studies demonstrated that oral administration of methanolic extract of whole plant (including aerial parts and root) of C. burhia (MECB) (100, 200, 400 mg/kg) exhibited significant antinociceptive and anti-inflammatory activities. In acetic acid writhing reflex model MECB 400 mg/kg, p.o. had shown significant antinociceptive effect but pretreatment with naloxone blocked the protective effect of the extract. In formalin induced pain MECB 400 mg/kg significantly inhibited the inflammation-induced pain better than the pain resulting from neurogenic phase. In acute inflammation as produced by carrageenan 62.19% after 6 h, by histamine 20.00%, by 5-hydroxytryptamine 27.27%, and by prostaglandin E₂ 26.92% protection was observed, while in subacute anti-inflammatory model using formaldehyde-induced hind paw edema (after 1.5 h) 49.29% protection from inflammation was observed at 400 mg/kg oral dose of MECB. MECB neither showed ulcerogenic effect at different doses of MECB nor any sign of toxicity and mortality up to a dose level of 5000 mg/kg, p.o. in rats and mice. These data indicate that MECB possesses significant antinociceptive and anti-inflammatory activities without ulcerogenic effect.

Page(s): 189-196