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Faisal R.S.,All India Coordinated Research Project on Post Harvest Technology | Raju C.V.,All India Coordinated Research Project on Post Harvest Technology | Lakshmisha I.P.,All India Coordinated Research Project on Post Harvest Technology | Rajkumar R.S.,All India Coordinated Research Project on Post Harvest Technology | Saba K.K.,k-Technology
International Journal of Pharma and Bio Sciences | Year: 2015

In the present study, antioxidant and antimicrobial activities of Grape seed extract (GSE) and Papaya seed extract (PSE) were investigated by using different in-vitro models viz., DPPH radical activity, ABTS scavenging activity, metal chelation, ferric reducing power, linoleic acid model and antimicrobial activity by disc diffusion method. The GSE contained four times higher phenolic and six times higher total flavonoid content compared to PSE. The extracts showed dose dependent ferric reducing ability with a very good correlation to total phenolic content (r2 = 0.96). The linoleic acid model system with 5 days of incubation showed that the addition of GSE and PSE to the reaction mixture inhibited peroxidation by 81.2 and 61.5 % respectively. GSE showed higher antimicrobial activity on gram-positive strains compared to PSE. These findings suggest that, the GSE is a cheap and promising source of potent in-vitro antioxidant and antimicrobial activities. Source


Nayak P.C.,All India Coordinated Research Project on Post Harvest Technology | Raju C.V.,All India Coordinated Research Project on Post Harvest Technology | Lakshmisha I.P.,All India Coordinated Research Project on Post Harvest Technology | Singh R.R.,All India Coordinated Research Project on Post Harvest Technology | Sofi F.R.,All India Coordinated Research Project on Post Harvest Technology
Journal of Food Science and Technology | Year: 2015

The ability of button mushroom (Agaricus bisporus) in changing physical, chemical, microbial and sensory properties of fish patties prepared from sutchi catfish (Pangasius hypophthalmus) was investigated. Two batches of fresh patties were prepared, one batch was treated with 15 % button mushroom (TP) and other batch was a control (CP) without mushroom. The patties were packed in polythene bags and stored under refrigerated condition (6 ± 2 ºC) without adding any preservatives for the estimation of storage stability. The analyses of patties were conducted at regular intervals of 3 days. The results showed that, Peroxide value, Thiobarbituric acid value, Free fatty acids increased significantly in CP at the end of 12 days whereas the TP was within the acceptable limit up to 16 days. Total volatile base nitrogen and Trimethylamine nitrogen also showed a similar trend. The Total plate count and Aerobic spore formers showed an increasing trend in CP when compared to TP. The sensory scores showed that the overall acceptability of CP were lower than TP, which was acceptable even after 16 days of storage. The present study showed that, the quality and storage stability of TP were observed to be in good condition up to 16 days and started deteriorating 20th day onwards, whereas the CP were acceptable only up to 12 days. Therefore it can be recommended that, addition of 15 % of button mushroom to sutchi catfish patty not only increases the nutritional quality but also increases the shelf life of patties under refrigerated storage. © 2014, Association of Food Scientists & Technologists (India). Source

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