Defence Institute of Bio Energy Research DRDO

Naini Tāl, India

Defence Institute of Bio Energy Research DRDO

Naini Tāl, India
SEARCH FILTERS
Time filter
Source Type

Pandey H.,Defence Institute of Bio Energy Research DRDO | Deendayal,Defence Institute of Bio Energy Research DRDO | Pandey V.,Defence Institute of Bio Energy Research DRDO | Pant T.,Defence Institute of Bio Energy Research DRDO | Ahmed Z.,Defence Institute of Bio Energy Research DRDO
International Journal of Green Pharmacy | Year: 2010

The three chilli (Capsicum frutescens L.) cultivars viz. chilli DARL 210, Chilli Long Black and Sartoria were grown in middle hill climatic conditions of western Himalayas at an altitude of 5,500 feet above the sea level. The variation in total capsaicinoids (Capsaicin and dihydrocapsaicin) was studied from budding to full maturity stage of fruits. The fruits were harvested at every fifteen days interval from flower budding (stage zero) to full maturity stage (stage seven). The total capsaicinoids were evaluated with the help of HPLC. It can be concluded from the study that, to achieve maximum pungency (total capsaicinoids) in these cultivars, the chilli cv. DARL 210 should be harvested at the stage of full maturity (after 105 days). Whereas, Chilli long black should be harvested after 75 days and cultivar Sartoria in between 60 to 90 days from flower budding stage. As far as pungency among these cultivars is concerned DARL 210 was the most pungent followed by Chilli Long black, while Sartoria was found least pungent cultivar.


Gupta S.,Devi Ahilya University | Gupta S.,Govind Ballabh Pant University of Agriculture & Technology | Gupta S.M.,Defence Institute of Bio Energy Research DRDO | Kumar A.,Devi Ahilya University
National Academy Science Letters | Year: 2013

Starch phosphorhylase extracted from mature potato tubers (Solanum tuberosum L. var. Kufri Badshah) was partially purified and immobilized on brick dust as solid support via glutaraldehyde. The percentage retention of the enzyme activity on brick dust was nearly 80 %. After immobilization specific activity of the enzyme increased from 0.92 to 3.25 U mg-1 protein with about 3.5-fold enrichment. The optimum pH and temperature of soluble enzyme were determined as pH 6.0 and 37 C, respectively whereas immobilized enzyme showed at pH 6.5 and 47 C, respectively. The immobilized enzyme displayed higher thermal stability than soluble enzyme and retained about 50 % of its initial activity after 10 reuses. Immobilized enzyme was packed in an indigenously designed double walled glass bed reactor for continuous production of glucose-1-phosphate. © 2013 The National Academy of Sciences, India.


Pandey H.K.,Defence Institute of Bio energy Research DRDO | Arya M.C.,Defence Institute of Bio energy Research DRDO | Rawat M.S.M.,Defence Institute of Bio energy Research DRDO | Ahmed Z.,Defence Institute of Bio energy Research DRDO
Indian Journal of Horticulture | Year: 2010

The screening of elemental composition was carried out in five under explored Allium species namely Allium auriculatum Kunth, Allium ampeloprasum L., Allium ascalonicum, Allium rubellum M., Bieb. and Allium tuberosum L, which are distributed in temperate and alpine regions of Western Himalaya. The edible part i.e. leaves and bulbs of these species were analyzed separately for few minerals like sodium, potassium, calcium, phosphorus, sulphur, copper, zinc, iron, manganese and cobalt. Among these Allium species, maximum concentration of phosphorus, and sodium were found in the leaves of A. ampeloprasum. The leaves of A. ascalonicum were rich in calcium and manganese. Highest sulphur content was present in the leaves of A. auriculatum while, in its bulbs, maximum zinc was reported. Iron and copper were observed high in the bulbs of A. rubellum. This study showed that the leaves of A. ampeloprasum were rich source of minerals followed by A. rubellum bulbs and A. ascalonicum. The quantitative yield of A. ampeloprasum, Allium rubellum and A. ascalonicum were also found better than other species. Owing to important functional properties and their role in nutrition the Allium species can be exploited for commercial cultivation in Western Himalayan region.

Loading Defence Institute of Bio Energy Research DRDO collaborators
Loading Defence Institute of Bio Energy Research DRDO collaborators