Volume-06 , Special Issue-01 , 2019

• Open Access   Article

  Green synthesis of Silver Nanoparticles using different fruit peels and Comparative analysis of their Antifungal activity

  Prathima Panthi, S. P. Sreedhar Bhattar

  Research Paper | Journal Paper (IJSRBS)

  Vol.06 , Special Issue.01 , pp.0-0, May-2019

  CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.00

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  Abstract
  The present work aimed to biologically synthesize silver nanoparticles by using the peels of fruits such as Citrus sinensis (Orange) and Punica granatum (Pomegranate) as reducing agents and testing the inhibitory effects of the biologically synthesized silver nanoparticles on two common fungal pathogens of plants- Fusarium sps. and Alternaria sps. The green synthesis of silver nanoparticles was carried out using the aqueous peel extracts of the fruits and the formation of silver nanoparticles was visualized from the colour change of the solutions to dark brown. Further characterization of the nanosilver was carried out by UV/Visible spectrophotometry and the size determination of the nanoparticles was done by SEM analysis. Their antifungal activity was tested against the isolates of Fusarium sps. and Alternaria sps. by using in vitro plate assays such as agar well diffusion assay and mycelial plug method. The results showed that both the peel extracts were potent bioreductants and mediated the synthesis of silver nanoparticles in a short time. Further, the biologically synthesized silver nanoparticles could successfully inhibit the growth of both the phytopathogens tested.

  Key-Words / Index Term
  Silver nanoparticles, fruit peels, green synthesis, antifungal property, phytopathogens, Fusarium, Alternaria

  References
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  Citation
  Prathima Panthi, S. P. Sreedhar Bhattar, "Green synthesis of Silver Nanoparticles using different fruit peels and Comparative analysis of their Antifungal activity," International Journal of Scientific Research in Biological Sciences, Vol.06, Issue.01, pp.0-0, 2019

• Open Access   Article

  Determination and Comparison of Chemical Properties of Fatty Acids extracted from Processed Foods

  Priyanka, Vanitha S

  Research Paper | Journal Paper (IJSRBS)

  Vol.06 , Special Issue.01 , pp.0-0, May-2019

  CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.00

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  Abstract
  Oils and fats are important part of human diet and are a rich source of dietary energy. The chemical composition of vegetable oils is saturated, unsaturated fatty acids and glycerides. Fats present in foods are susceptible to oxidation at high temperature as well their quality may change on long storage. The main objective of this study was to extract lipids from various processed food samples using diethyl ether and ethanol (3:1) as solvent mixtures. Chemical properties of fats like acid, iodine, saponification and peroxide values were assessed for commercially available packed oils, used or reheated oils purchased from local vendors and fats extracted from processed foods. Thin layer chromatography was performed to identify the type of fat qualitatively. The results obtained were acid and peroxide value increased whereas there was a decrease in saponification and iodine value in different samples when compared to commercially available oils. Changes in these properties may be due to various factors like change in temperature, processing time, action of moisture, degree of oxidation or storage time. Chemical properties of fats present in used or reheated oils purchased from local vendors showed remarkable changes for all the parameters. Lipids separated by TLC showed presence of saturated and glycerides. HPLC analysis showed peak at 214 and 240nm that indicates the presence of triglycerides and hydro peroxides. Consumption of deep fried and baked food products at regular intervals is a health concern for various reasons. Continuous monitoring of chemical properties of processed foods may give an insight about the changes of their properties during manufacturing, packing and storing of foods.

  Key-Words / Index Term
  HPLC, Iodine, Processed foods, Peroxide,Thin layer chromatography

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  Citation
  Priyanka, Vanitha S, "Determination and Comparison of Chemical Properties of Fatty Acids extracted from Processed Foods," International Journal of Scientific Research in Biological Sciences, Vol.06, Issue.01, pp.0-0, 2019

• Open Access   Article

  Isolation and Determination of Lipase activity in germinating Arachis hypogaea by Entrapment method

  Omkar Pallerla, Vanitha S

  Research Paper | Journal Paper (IJSRBS)

  Vol.06 , Special Issue.01 , pp.0-0, May-2019

  CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.00

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  Abstract
  Lipases (E.C.3.1.1.3) are classes of hydrolases that are responsible for the hydrolysis of acyl glycerides. They catalyze the hydrolysis of ester bonds in the triacylglycerol and releases free fatty acids .They possess unique feature of acting at the aqueous and non-aqueous interface. Lipases have wide applications in the field of food industry to prepare variety of food products, detergent industry as lipid stain digesters, leather industry for processing hides and skin and are also used in manufacturing of pharmaceuticals, pesticides, SCP, biosensor preparation and in waste management. The aim of this study was to isolate lipase enzyme from germinating Arachis hypogaea and to perform immobilization of the enzyme by entrapment and find its efficiency. Lipase was isolated from germinating seeds using ice cold acetone and dried. Powder was re suspended in distilled water, centrifuged to get the enzyme extract. The enzyme extract was used for determining its activity by titrimetric method using olive oil as substrate. Lipase activity was maximum (1.416X103 U/ml) on fourth day and it was used for immobilization with different concentrations (0.25, 0.5, 1.0, 1.5 and 2.0 %) of calcium alginate and agarose as entrapment method. The obtained gel beads were washed thoroughly with buffer to remove the unbound enzyme. Lipase activity was determined in immobilized and unimmobilized samples. Immobilization efficiency was found to be high with 1% Ca- alginate and 1.5% agarose when compared with other beads. Immobilized lipase enzyme with 1% Calcium alginate showed maximum enzyme activity at 10˚C at pH 6.5 when compared to others. Lipases from germinating seeds when immobilized were found to be stable and so isolation and immobilization of lipase from oil rich germinating seeds may reduce the cost of free enzyme production as they have wide applications in industries.

  Key-Words / Index Term
  Agarose,Calciumalginate,Entrapment,Germinatingseeds,Immobilizationefficieny,Lipase

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  Citation
  Omkar Pallerla, Vanitha S, "Isolation and Determination of Lipase activity in germinating Arachis hypogaea by Entrapment method," International Journal of Scientific Research in Biological Sciences, Vol.06, Issue.01, pp.0-0, 2019

• Open Access   Article

  Antioxidant, Antimicrobial activity (using Silver Nanoparticles) and Effect of Temperature on Polyphenol content in Spinach (Spinacia oleracea), Coriander (Coriandrum sativum) and Mint .....

  Jagruthi G, Vanitha S

  Research Paper | Journal Paper (IJSRBS)

  Vol.06 , Special Issue.01 , pp.0-0, May-2019

  CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.00

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  Abstract
  Polyphenols are secondary metabolites also called as polyhydroxyphenols are natural plant products present in leaves, flowers, bark and seeds. Polyphenols from plant sources are reported to have antioxidant, antimicrobial, anti-diabetic and many important properties. The aim of this study was to extract and determine polyphenol contents from green leafy vegetables like Spinach (Spinacia oleracea), Coriander (Coriandrum sativum) and Mint (Mentha viridis) using Folin-Ciocalteu method. To study the effect of temperature the samples were placed at low temperature for 10 days and for high temperature study, the samples were exposed to 100˚C and polyphenol content was analyzed. Antioxidant activity was determined by DPPH free radical scavenging. To study antimicrobial activity silver nanoparticles were prepared using Ficus racemosa leaf extract with polyphenols extracted from mint. The obtained nanoparticles size was analyzed using SEM. The Fresh methanolic extracts of polyphenols were high in coriander (4.26gm/100gms), mint (7.92gm/100gms) and in ethanolic extract of spinach (1.86gm/100gms). Polyphenols extracted from fresh samples was found to be high when compared to samples that were exposed to low and high temperature. It was found to have a strong Free radical scavenging activity due to higher phenolic contents in fresh samples. As concentration of polyphenol decreased free radical scavenging activity also decreased. Silver Nanoparticles produced from Ficus racemosa showed an absorption maximum at 430nm spectrophotometrically, indicates the formation of nanoparticles and the particle size was between 56.7 to 96.4nm analyzed using SEM. Antimicrobial activity was determined using paper disc method. The zone of inhibition was high in samples of F.racemosa NP with mint extract when compared to extracts obtained from fresh samples. This study shows that, polyphenol contents decreased when samples were stored at low and high temperature and also its antioxidant activity. Consumption of foods with less storage time and temperature exposure can retain the polyphenol contents to have a strong antioxidant activity. Preparation of nanoparticles using plant extracts for antimicrobial activity may increase its activity in an ecofriendly and be cost effective.

  Key-Words / Index Term
  Antioxidant, Ficus racemosa, Polyphenols, SEM, Silver Nanoparticles

  References
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  Citation
  Jagruthi G, Vanitha S, "Antioxidant, Antimicrobial activity (using Silver Nanoparticles) and Effect of Temperature on Polyphenol content in Spinach (Spinacia oleracea), Coriander (Coriandrum sativum) and Mint .....," International Journal of Scientific Research in Biological Sciences, Vol.06, Issue.01, pp.0-0, 2019