Water sorption properties of tomato powder at intermediate moisture range (0.11 to 0.88 A w) was ... more Water sorption properties of tomato powder at intermediate moisture range (0.11 to 0.88 A w) was characterized and its storage stability evaluated at 40EC by following changes in carotenoid contents, browning and pH. The sorption isotherm produced was of the sigmoid shape with safe moisture level of 12 percent which confirmed to 0.67A w. The rate of carotenoid breakdown decreased from 7.6 x1 0G 2 to 0.48 x10G 2 mg/g per hr with the increase in water activity from 0.51 to 0.67 A w and then it intensified sharply on further rise in water activity. Whereas, the rate for browning and pH increased continuously with gain in water activity. Since appearance of dense brown colour is more deterrent to quality of the product, the stock required for prolonged storage at 40EC may be maintained at a compromised lower water activity levels close to 0.67 A w so as to retain the desired quality characteristics of the product at an acceptable levels.
Summary: The iodimetric method (Im) is developed for rapid estimation of ascorbic acid from fresh... more Summary: The iodimetric method (Im) is developed for rapid estimation of ascorbic acid from fresh fruit and vegetables. The efficiency of Im was compared with standard dye method (Dm) utilizing a variety of model solutions and aqueous extracts from fresh fruit and vegetables of different colors. The Im presented consistently accurate and precise results from colorless to colored model solutions and from fruit/vegetable extracts with standard deviation (Stdev) in the range of ±0.013 - ±0.405 and ±0.019 - ±0.428 respectively with no significant difference between the replicates. The Dm worked also satisfactorily for colorless model solutions and extracts (Stdev range ±0.235 - ±0.309) while producing unsatisfactory results (±0.464 - ±3.281) for colored counterparts. Severe discrepancies/ overestimates continued to pileup (52% to 197%) estimating the nutrient from high (3.0 mg/10mL) to low (0.5 mg/10mL) concentration levels, respectively. On the basis of precision and reliability, the I...
The date palm (Phoenix dactylifera L) cultivar Dhakki of Dera Ismail Khan (NWFP) is very popular ... more The date palm (Phoenix dactylifera L) cultivar Dhakki of Dera Ismail Khan (NWFP) is very popular for its extra large size, small stone, relish taste, and for being economically important cash crop. However, its keeping quality is affected at the prevailing elevated summer temperatures around (40-50 o C). Present research work was started to identify the impact of storage atmosphere on the shelf stability of Dhakki dates at such a high temperature of 40°C. The dates equilibrated at 0.52, 0.58 or 0.75 aw were packed into tin containers with nitrogen or oxygen as a headspace atmosphere. The control was packed under air to compare the effectiveness of the treatments. The packed samples were stored for 4 months in thermostatically controlled oven at 40°C and were analyzed on monthly basis. Browning and titratable acidity increased whereas the pH declined gradually during the storage. The samples which sustained higher increases in the browning had overall greater pH drop and higher acidi...
The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of... more The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of β-carotene in non-sulphited and sulphited model systems was examined. Stability of β-carotene was enhanced greatly by SO2 added either as a sulphite solution to cellulose powder prior to β-carotene adsorption, or as a gas in the headspace of tinplate cans containing β-carotene; β-Carotene stability was much improved with increasing nitrogen levels in the atmosphere. the effect was more significant when N2 was replaced by SO2. the stability of β-carotene was also increased when non-sulphited and sulphited samples were stored at a monolayer aw.Activation energies for destruction of β-carotene in non-sulphited and sulphited systems (10.3-12.8 kcal/mole) were considerably lower than for autoxidation of linoleic acid or its esters (15.2–17.2 kcal/mole), suggesting that carotenoid oxidation is more favoured than the autoxidation of linoleic acid or its esters.
Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers duri... more Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers during storage. A simple and precise analytical technique is developed for routine estimation of the sprout suppressant from a large number of potato samples supplied from commercial stores demanding quick analysis. Chlorpropham is extracted completely from potato tubers by intelligent reflux extraction followed by quantification using GC-FID (Gas Chromatography-Flame Ionization Detector) equipment. In this article, the performance of the technique is compared with the lengthy extraction/cleanup process, and the results are validated as per one-way analysis of variance. The recommended technique is found to offer rapid, accurate, and reliable analytical results with ease in handling a large number of samples constituting a wide range of residual chlorpropham levels often found in a complex structural commercial potato stores.
Abstract Fruit squashes not only quench thirst, but also provide vital nutrients to the body. Lem... more Abstract Fruit squashes not only quench thirst, but also provide vital nutrients to the body. Lemon squash was prepared from three different cultivars viz. Singhran, Lisbon and Eureka. The squash was filled into transparent plastic bottles and stored at ambient temperature ( ...
Journal of the Science of Food and Agriculture, 1987
Page 1. J. Sci. Food Agric. 1987,40,179-187 Effect of Sulphur Dioxide and Blanching on the Stabil... more Page 1. J. Sci. Food Agric. 1987,40,179-187 Effect of Sulphur Dioxide and Blanching on the Stability of Carotenoids of Dehydrated Carrot Ahmad K. Baloch Department of Food Technology, Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan ...
The influence of hot water treatment on the ripening/curing of Dhakki datesis studied. In the fir... more The influence of hot water treatment on the ripening/curing of Dhakki datesis studied. In the first part of the experiment, the time of dipping in hot wateris fixed to 5 min and temperature of the hot water varied for 35, 70 and 93degree C. For the next set of the experiment the dipping ...
The impact of microwave radiations on length, width, length-width, volume, weight, density and to... more The impact of microwave radiations on length, width, length-width, volume, weight, density and total soluble solids of Dhakki date fruits was investigated. The fruits picked at their mature âÂÂDokaâ stage, were radiated for 10 to 50 sec using microwaves at three ...
Journal of the Science of Food and Agriculture, 1987
Page 1. J. Sci. Food Agric. 1987,40,179-187 Effect of Sulphur Dioxide and Blanching on the Stabil... more Page 1. J. Sci. Food Agric. 1987,40,179-187 Effect of Sulphur Dioxide and Blanching on the Stability of Carotenoids of Dehydrated Carrot Ahmad K. Baloch Department of Food Technology, Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan ...
Journal of the Science of Food and Agriculture, 1986
The chemical characteristics of pasteurised goat milk and goat milk kefir prepared using differen... more The chemical characteristics of pasteurised goat milk and goat milk kefir prepared using different amount of Indonesian kefir grains and incubation times had been studied. Kefir samples were prepared using amount of kefir grains 3, 5 and 7% (v/v) with incubation times of 8, 21 and 24 hours, respectively, and controls were made for without kefir grains and before incubation. The results showed that pasteurised goat milk samples contain fat: 3.43%, protein 4.72%, lactose 4.30% , titratable acidity number expressed as lactic acid content 0.19% and pH value of 6.66. While the best chemical characteristics (pH 4.37; etanol content 0.91%; titratable acidity number 0.76%; and lactose content: 4.23%) was obtained from goat milk kefir prepared with 7% (w/v) kefir grains and incubation time of 24 hours.
ABSTRACT The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was ... more ABSTRACT The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was studied and the active principle isolated. Optimum conditions for maximum yield, effect of various factors on the activity and kinetics of the enzyme-substrate complex were investigated. The isoelectric point of the enzyme is pH 3.4. Analytical test on the enzyme isolate for thiol groups gave negative results, but the enzyme behaves in a manner indicative of the presence of -SH groups. The enzyme system possesses strong meat-tenderizing but apparently no milk-clotting properties. Certain fillers and activators are proposed for an effective meat-tenderizing mixture based on the powdered enzyme extract. An arbitrary name “Cucumin” is suggested for this newly discoveredprotaolytic factor.
Euphorbia cornigera Boiss. (Euphorbiaceae) roots extracted in various organic solvents were teste... more Euphorbia cornigera Boiss. (Euphorbiaceae) roots extracted in various organic solvents were tested against Biomphalaria glabrata snails as molluscicide using Bayluscide as a control. Among these, acetone extract was found to be the most active (LC(50)=17.5 microg L(-1)) as compared to Bayluscide. The application of HPLC fractionation yielded ten (1-10) N-(2-aminobenzoyl)anthraniloy esters. Structure and the relative configuration of all the compounds were established through spectroscopic (UV, IR (1)H, (13)C NMR, 2-D NMR, HSQC, HMQC, HMBC, COSY-45 degrees , TOCSY, HOHAHA, HOESY, ROESY, NOESY, SECSY, NOE and mass measurements) techniques. On these basis the esters are named as: 3-O-[N-(2-aminobenzoyl)]-5-O-acetyl-20-O-angelylingenol (1), 3-O-[N-(2-aminobenzoyl)]anthraniloyl-5-O-angelyl-20-O-acetylingenol (2), 3-O-acetyl-5-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-angelylingenol (3), 3-O-acetyl-5-O-angelyl-20-O-[N-(2-aminobenzoyl)]anthraniloylingenol (4), 3-O-angelyl-5-O-acetyl-20-O-[N-(2-aminobenzoyl)]-anthraniloylingenol (5), 3-O-angelyl-5-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-acetylingenol (6), 3,20-O-diacetyl-5-O-[N-(2-aminobenzoyl)]anthraniloylingenol (7), 5,20-O-diacetyl-3-O-[N-(2-aminobenzoyl)]anthraniloylingenol (8), 3-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-acetylingenol (9) and 20-O-[N-(2-aminobenzoyl)]anthraniloyl-3-O-acetylingenol (10). The literature reveals that compounds 1-8 are new from plant kingdom, whereas 9 and 10 are known but not reported from this source earlier. Their molluscicidal activity (in terms of LC(50)) showed that all the compounds were 1.3-2.2 times more toxic than Bayluscide except 5 and 6.
The molluscicidal activity of E. Cauducifolia L. latex, extracted in various organic solvents, wa... more The molluscicidal activity of E. Cauducifolia L. latex, extracted in various organic solvents, was tested against Biomphalaria glabrata snails, using Bayluscide as a control. The ethyl acetate extract was found to be the most active and in bioassay guided HPLC fractionation yielded eight ( 1- 8) compounds. The structure and relative configuration of the isolates were established through spectroscopic (UV, IR, (1)H, (13)C NMR, 2D NMR, HSQC, HMQC, HMBC, COSY-45 degrees , TOCSY, HOHAHA, HOESY, ROESY, NOESY, SECSY, and NOE) techniques and mass measurements. These were named as: 13-acetoxy-20- O-angeloyl-12-deoxyphorbol ( 1), 13- O-[N-(2-aminobenzoyl)]anthraniloyl-20-acetoxy-12-deoxyphorbol ( 2), 13,20- O-dibezoyl-12-deoxyphorbol ( 3), 13,20- O-diangeloyl-12-deoxyphorbol ( 4), 13- O-angeloyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 5), 13- O-tigloyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 6), 13- O-benzoyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 7), and 13- O-hexanoyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 8). The literature reveals that all of the isolates were new natural metabolites and active against mollusks. Compounds 1 and 2, which were esterified at C-13 with acetoxy or N-(2-aminobenzoyl) anthraniloyloxy, showed twice the activity of the control while others ( 3- 8) were equipotent.
ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was e... more ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
Research was conducted to investigate the impact of microwave (Mw) radiation for stimulating the ... more Research was conducted to investigate the impact of microwave (Mw) radiation for stimulating the ripening of Dhakki date fruits. The fruits picked at four sub-Khalal (Doka) maturity stages well before the onset of ripening, were radiated for 10 to 50 s at three microwave power levels of low (210 W), low medium (360 W) and medium (480 W) intensity. The radiated samples along with nonradiated control were placed for ripening/curing at 40C under fluorescent light, dark or sun. The effectiveness of a treatment was evaluated by estimating ripeness after 24, 48, 120 and 144 h incubation. Ripening/curing of the fruits increased gradually during the incubation displaying no difference in the rate whether incubated under dark or light. However, the Mw radiation boosted up the date forming process seven times, reducing the curing period sharply from 288 h for the control samples to 40 h for the samples that were Mw radiated for 50 s at 480 W. The stage of maturity of the fruits also offered a positive response to the ripening process thereby enhancing yield of the product substantially and maturity levels at the late Doka stage with hardness level of 180–200 mmHg.cm−2 believed the attractive maturity range for the ripening. Moreover, the radiation at 480 W facilitated early harvesting of fruits prior to attaining optimum maturity stage, thereby saving at least two weeks hanging of the fruits on the tree, and hence the damage by monsoon rain is expected to be reduced while the desirable qualities of the dates are held intact. However, exposing the fruits beyond 480 W manifested heat roasting and resulted in undesirable baked flavor.
The effectiveness of sodium chloride and acetic acid for initiation/acceleration of the ripening ... more The effectiveness of sodium chloride and acetic acid for initiation/acceleration of the ripening of Dhakki dates has been investigated. Each treatment was applied individually and/or in combined form at different proportions varying from 0.25% to 3.5% and 0.25% to 2.5% for sodium chloride and acetic acid respectively. Dhakki dates at the Doka stage were immersed in treatment solutions for 5 min and then allowed to ripen/cure for 72 h in an aerated incubator at 38-40°C. Observing changes in color shade, fruit weight, pulp, texture, total soluble solids, appearance and the extent of ripening assessed the efficiency of the treatment. All of the treatments, whether applied as a single treatment or in combined form, tend to induce ripening by causing changes in the selected quality parameters. Treatments with sodium chloride appeared more effective producing 75% greater ripening than the control and salt at 2% was determined as the optimum for accelerated ripening for quality product. Sodium chloride does not require fruits to attain the Dong (Rutab) stage for ripening initiation; hence the fruits save 2 weeks. Damages caused by monsoon and from insect/ bird attacks are likely to be reduced considerably thus increasing the yield of the product.
Water sorption properties of tomato powder at intermediate moisture range (0.11 to 0.88 A w) was ... more Water sorption properties of tomato powder at intermediate moisture range (0.11 to 0.88 A w) was characterized and its storage stability evaluated at 40EC by following changes in carotenoid contents, browning and pH. The sorption isotherm produced was of the sigmoid shape with safe moisture level of 12 percent which confirmed to 0.67A w. The rate of carotenoid breakdown decreased from 7.6 x1 0G 2 to 0.48 x10G 2 mg/g per hr with the increase in water activity from 0.51 to 0.67 A w and then it intensified sharply on further rise in water activity. Whereas, the rate for browning and pH increased continuously with gain in water activity. Since appearance of dense brown colour is more deterrent to quality of the product, the stock required for prolonged storage at 40EC may be maintained at a compromised lower water activity levels close to 0.67 A w so as to retain the desired quality characteristics of the product at an acceptable levels.
Summary: The iodimetric method (Im) is developed for rapid estimation of ascorbic acid from fresh... more Summary: The iodimetric method (Im) is developed for rapid estimation of ascorbic acid from fresh fruit and vegetables. The efficiency of Im was compared with standard dye method (Dm) utilizing a variety of model solutions and aqueous extracts from fresh fruit and vegetables of different colors. The Im presented consistently accurate and precise results from colorless to colored model solutions and from fruit/vegetable extracts with standard deviation (Stdev) in the range of ±0.013 - ±0.405 and ±0.019 - ±0.428 respectively with no significant difference between the replicates. The Dm worked also satisfactorily for colorless model solutions and extracts (Stdev range ±0.235 - ±0.309) while producing unsatisfactory results (±0.464 - ±3.281) for colored counterparts. Severe discrepancies/ overestimates continued to pileup (52% to 197%) estimating the nutrient from high (3.0 mg/10mL) to low (0.5 mg/10mL) concentration levels, respectively. On the basis of precision and reliability, the I...
The date palm (Phoenix dactylifera L) cultivar Dhakki of Dera Ismail Khan (NWFP) is very popular ... more The date palm (Phoenix dactylifera L) cultivar Dhakki of Dera Ismail Khan (NWFP) is very popular for its extra large size, small stone, relish taste, and for being economically important cash crop. However, its keeping quality is affected at the prevailing elevated summer temperatures around (40-50 o C). Present research work was started to identify the impact of storage atmosphere on the shelf stability of Dhakki dates at such a high temperature of 40°C. The dates equilibrated at 0.52, 0.58 or 0.75 aw were packed into tin containers with nitrogen or oxygen as a headspace atmosphere. The control was packed under air to compare the effectiveness of the treatments. The packed samples were stored for 4 months in thermostatically controlled oven at 40°C and were analyzed on monthly basis. Browning and titratable acidity increased whereas the pH declined gradually during the storage. The samples which sustained higher increases in the browning had overall greater pH drop and higher acidi...
The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of... more The effect of sulphur dioxide, aw, storage temperature and storage atmosphere on the stability of β-carotene in non-sulphited and sulphited model systems was examined. Stability of β-carotene was enhanced greatly by SO2 added either as a sulphite solution to cellulose powder prior to β-carotene adsorption, or as a gas in the headspace of tinplate cans containing β-carotene; β-Carotene stability was much improved with increasing nitrogen levels in the atmosphere. the effect was more significant when N2 was replaced by SO2. the stability of β-carotene was also increased when non-sulphited and sulphited samples were stored at a monolayer aw.Activation energies for destruction of β-carotene in non-sulphited and sulphited systems (10.3-12.8 kcal/mole) were considerably lower than for autoxidation of linoleic acid or its esters (15.2–17.2 kcal/mole), suggesting that carotenoid oxidation is more favoured than the autoxidation of linoleic acid or its esters.
Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers duri... more Chlorpropham is employed worldwide as an anti-sprout chemical to the harvested potato tubers during storage. A simple and precise analytical technique is developed for routine estimation of the sprout suppressant from a large number of potato samples supplied from commercial stores demanding quick analysis. Chlorpropham is extracted completely from potato tubers by intelligent reflux extraction followed by quantification using GC-FID (Gas Chromatography-Flame Ionization Detector) equipment. In this article, the performance of the technique is compared with the lengthy extraction/cleanup process, and the results are validated as per one-way analysis of variance. The recommended technique is found to offer rapid, accurate, and reliable analytical results with ease in handling a large number of samples constituting a wide range of residual chlorpropham levels often found in a complex structural commercial potato stores.
Abstract Fruit squashes not only quench thirst, but also provide vital nutrients to the body. Lem... more Abstract Fruit squashes not only quench thirst, but also provide vital nutrients to the body. Lemon squash was prepared from three different cultivars viz. Singhran, Lisbon and Eureka. The squash was filled into transparent plastic bottles and stored at ambient temperature ( ...
Journal of the Science of Food and Agriculture, 1987
Page 1. J. Sci. Food Agric. 1987,40,179-187 Effect of Sulphur Dioxide and Blanching on the Stabil... more Page 1. J. Sci. Food Agric. 1987,40,179-187 Effect of Sulphur Dioxide and Blanching on the Stability of Carotenoids of Dehydrated Carrot Ahmad K. Baloch Department of Food Technology, Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan ...
The influence of hot water treatment on the ripening/curing of Dhakki datesis studied. In the fir... more The influence of hot water treatment on the ripening/curing of Dhakki datesis studied. In the first part of the experiment, the time of dipping in hot wateris fixed to 5 min and temperature of the hot water varied for 35, 70 and 93degree C. For the next set of the experiment the dipping ...
The impact of microwave radiations on length, width, length-width, volume, weight, density and to... more The impact of microwave radiations on length, width, length-width, volume, weight, density and total soluble solids of Dhakki date fruits was investigated. The fruits picked at their mature âÂÂDokaâ stage, were radiated for 10 to 50 sec using microwaves at three ...
Journal of the Science of Food and Agriculture, 1987
Page 1. J. Sci. Food Agric. 1987,40,179-187 Effect of Sulphur Dioxide and Blanching on the Stabil... more Page 1. J. Sci. Food Agric. 1987,40,179-187 Effect of Sulphur Dioxide and Blanching on the Stability of Carotenoids of Dehydrated Carrot Ahmad K. Baloch Department of Food Technology, Faculty of Agriculture, Gomal University, Dera Ismail Khan, Pakistan ...
Journal of the Science of Food and Agriculture, 1986
The chemical characteristics of pasteurised goat milk and goat milk kefir prepared using differen... more The chemical characteristics of pasteurised goat milk and goat milk kefir prepared using different amount of Indonesian kefir grains and incubation times had been studied. Kefir samples were prepared using amount of kefir grains 3, 5 and 7% (v/v) with incubation times of 8, 21 and 24 hours, respectively, and controls were made for without kefir grains and before incubation. The results showed that pasteurised goat milk samples contain fat: 3.43%, protein 4.72%, lactose 4.30% , titratable acidity number expressed as lactic acid content 0.19% and pH value of 6.66. While the best chemical characteristics (pH 4.37; etanol content 0.91%; titratable acidity number 0.76%; and lactose content: 4.23%) was obtained from goat milk kefir prepared with 7% (w/v) kefir grains and incubation time of 24 hours.
ABSTRACT The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was ... more ABSTRACT The proteolytic activity of the fruit of Cucumis trigonus Roxb. casein as substrate was studied and the active principle isolated. Optimum conditions for maximum yield, effect of various factors on the activity and kinetics of the enzyme-substrate complex were investigated. The isoelectric point of the enzyme is pH 3.4. Analytical test on the enzyme isolate for thiol groups gave negative results, but the enzyme behaves in a manner indicative of the presence of -SH groups. The enzyme system possesses strong meat-tenderizing but apparently no milk-clotting properties. Certain fillers and activators are proposed for an effective meat-tenderizing mixture based on the powdered enzyme extract. An arbitrary name “Cucumin” is suggested for this newly discoveredprotaolytic factor.
Euphorbia cornigera Boiss. (Euphorbiaceae) roots extracted in various organic solvents were teste... more Euphorbia cornigera Boiss. (Euphorbiaceae) roots extracted in various organic solvents were tested against Biomphalaria glabrata snails as molluscicide using Bayluscide as a control. Among these, acetone extract was found to be the most active (LC(50)=17.5 microg L(-1)) as compared to Bayluscide. The application of HPLC fractionation yielded ten (1-10) N-(2-aminobenzoyl)anthraniloy esters. Structure and the relative configuration of all the compounds were established through spectroscopic (UV, IR (1)H, (13)C NMR, 2-D NMR, HSQC, HMQC, HMBC, COSY-45 degrees , TOCSY, HOHAHA, HOESY, ROESY, NOESY, SECSY, NOE and mass measurements) techniques. On these basis the esters are named as: 3-O-[N-(2-aminobenzoyl)]-5-O-acetyl-20-O-angelylingenol (1), 3-O-[N-(2-aminobenzoyl)]anthraniloyl-5-O-angelyl-20-O-acetylingenol (2), 3-O-acetyl-5-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-angelylingenol (3), 3-O-acetyl-5-O-angelyl-20-O-[N-(2-aminobenzoyl)]anthraniloylingenol (4), 3-O-angelyl-5-O-acetyl-20-O-[N-(2-aminobenzoyl)]-anthraniloylingenol (5), 3-O-angelyl-5-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-acetylingenol (6), 3,20-O-diacetyl-5-O-[N-(2-aminobenzoyl)]anthraniloylingenol (7), 5,20-O-diacetyl-3-O-[N-(2-aminobenzoyl)]anthraniloylingenol (8), 3-O-[N-(2-aminobenzoyl)]anthraniloyl-20-O-acetylingenol (9) and 20-O-[N-(2-aminobenzoyl)]anthraniloyl-3-O-acetylingenol (10). The literature reveals that compounds 1-8 are new from plant kingdom, whereas 9 and 10 are known but not reported from this source earlier. Their molluscicidal activity (in terms of LC(50)) showed that all the compounds were 1.3-2.2 times more toxic than Bayluscide except 5 and 6.
The molluscicidal activity of E. Cauducifolia L. latex, extracted in various organic solvents, wa... more The molluscicidal activity of E. Cauducifolia L. latex, extracted in various organic solvents, was tested against Biomphalaria glabrata snails, using Bayluscide as a control. The ethyl acetate extract was found to be the most active and in bioassay guided HPLC fractionation yielded eight ( 1- 8) compounds. The structure and relative configuration of the isolates were established through spectroscopic (UV, IR, (1)H, (13)C NMR, 2D NMR, HSQC, HMQC, HMBC, COSY-45 degrees , TOCSY, HOHAHA, HOESY, ROESY, NOESY, SECSY, and NOE) techniques and mass measurements. These were named as: 13-acetoxy-20- O-angeloyl-12-deoxyphorbol ( 1), 13- O-[N-(2-aminobenzoyl)]anthraniloyl-20-acetoxy-12-deoxyphorbol ( 2), 13,20- O-dibezoyl-12-deoxyphorbol ( 3), 13,20- O-diangeloyl-12-deoxyphorbol ( 4), 13- O-angeloyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 5), 13- O-tigloyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 6), 13- O-benzoyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 7), and 13- O-hexanoyl-20- O-[N-(2-aminobenzoyl)]anthraniloyl-12-deoxyphorbol ( 8). The literature reveals that all of the isolates were new natural metabolites and active against mollusks. Compounds 1 and 2, which were esterified at C-13 with acetoxy or N-(2-aminobenzoyl) anthraniloyloxy, showed twice the activity of the control while others ( 3- 8) were equipotent.
ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was e... more ChemInform is a weekly Abstracting Service, delivering concise information at a glance that was extracted from about 200 leading journals. To access a ChemInform Abstract of an article which was published elsewhere, please select a “Full Text” option. The original article is trackable via the “References” option.
Research was conducted to investigate the impact of microwave (Mw) radiation for stimulating the ... more Research was conducted to investigate the impact of microwave (Mw) radiation for stimulating the ripening of Dhakki date fruits. The fruits picked at four sub-Khalal (Doka) maturity stages well before the onset of ripening, were radiated for 10 to 50 s at three microwave power levels of low (210 W), low medium (360 W) and medium (480 W) intensity. The radiated samples along with nonradiated control were placed for ripening/curing at 40C under fluorescent light, dark or sun. The effectiveness of a treatment was evaluated by estimating ripeness after 24, 48, 120 and 144 h incubation. Ripening/curing of the fruits increased gradually during the incubation displaying no difference in the rate whether incubated under dark or light. However, the Mw radiation boosted up the date forming process seven times, reducing the curing period sharply from 288 h for the control samples to 40 h for the samples that were Mw radiated for 50 s at 480 W. The stage of maturity of the fruits also offered a positive response to the ripening process thereby enhancing yield of the product substantially and maturity levels at the late Doka stage with hardness level of 180–200 mmHg.cm−2 believed the attractive maturity range for the ripening. Moreover, the radiation at 480 W facilitated early harvesting of fruits prior to attaining optimum maturity stage, thereby saving at least two weeks hanging of the fruits on the tree, and hence the damage by monsoon rain is expected to be reduced while the desirable qualities of the dates are held intact. However, exposing the fruits beyond 480 W manifested heat roasting and resulted in undesirable baked flavor.
The effectiveness of sodium chloride and acetic acid for initiation/acceleration of the ripening ... more The effectiveness of sodium chloride and acetic acid for initiation/acceleration of the ripening of Dhakki dates has been investigated. Each treatment was applied individually and/or in combined form at different proportions varying from 0.25% to 3.5% and 0.25% to 2.5% for sodium chloride and acetic acid respectively. Dhakki dates at the Doka stage were immersed in treatment solutions for 5 min and then allowed to ripen/cure for 72 h in an aerated incubator at 38-40°C. Observing changes in color shade, fruit weight, pulp, texture, total soluble solids, appearance and the extent of ripening assessed the efficiency of the treatment. All of the treatments, whether applied as a single treatment or in combined form, tend to induce ripening by causing changes in the selected quality parameters. Treatments with sodium chloride appeared more effective producing 75% greater ripening than the control and salt at 2% was determined as the optimum for accelerated ripening for quality product. Sodium chloride does not require fruits to attain the Dong (Rutab) stage for ripening initiation; hence the fruits save 2 weeks. Damages caused by monsoon and from insect/ bird attacks are likely to be reduced considerably thus increasing the yield of the product.
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