Ranjith C.,University of Calicut |
Srinivasan G.V.,Quality Evaluation Laboratory |
Vijayan K.K.,University of Calicut
Bulletin of the Chemical Society of Japan | Year: 2010
Exploitation of a new boron-based catalyst, tributyl borate, for the formation of dihydropyrimidinones under solvent-free microwave-assisted conditions is described. The method is a simple, easy, fast, cost effective, and potentially green protocol for the formation of multi-functionalized pharmacologically active dihydropyrimidinones.
Bisht D.S.,Quality Evaluation Laboratory |
Menon K.R.K.,Quality Evaluation Laboratory |
Singhal M.K.,Quality Evaluation Laboratory
Journal of Essential Oil-Bearing Plants | Year: 2014
Abstract: The composition of essential oils obtained from the seeds of Foeniculum vulgare Mill. and Cuminum cyminum L. were analysed using GC and GC-MS. The antimicrobial activities of the essential oils were conducted by disc diffusion method and minimum inhibitory concentration (MIC) by agar dilution method. The essential oils of the seeds of F. vulgare showed maximum zone of inhibition 33 mm against S. typhimurium and 28 mm against E. coli respectively, while C. cyminum showed zone of inhibition 22 mm and 17 mm against S. typhimurium and E. coli respectively. MICs of essential oils were tested at concentration ranging from 2.0 to 0.0075 % (v/v). The F. vulgare essential oil showed lowest MIC values 0.031 and 0.062 % (v/v) against S. typhimurium and E. coli respectively, while C. cyminum showed MIC vaules 0.125 and 0.250 % (v/v) against S. typhimurium and E. coli respectively. The results showed that essential oil of F.vulgare is more effective than C. cyminum and S. typhimurium is more susceptible for the tested spices as compared to E.coli.The GC-MS data showed the main component found in F. vulgare Mill essential oil was identified as trans-anethole (50.4 %), methylchavicol (22.4 %), limonene (11.4 %) and fenchone (11.1 %) whereas γ-terpin-7-al (22.9 %), γ-terpinene (22.6 %), β-pinene (22.2 %) and cuminaldehyde (13.1 %) were the major compounds in C. cyminum L. © 2014, © 2014 Har Krishan Bhalla & Sons.
Arimboor R.,Quality Evaluation Laboratory |
Natarajan R.B.,Quality Evaluation Laboratory |
Menon K.R.,Quality Evaluation Laboratory |
Chandrasekhar L.P.,Quality Evaluation Laboratory |
Moorkoth V.,Quality Evaluation Laboratory
Journal of Food Science and Technology | Year: 2015
Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies. © 2014, Association of Food Scientists & Technologists (India).