scholarly journals QUALITY CHARACTERIZATION OF MADHUYASHTI GHRITA

2020 ◽  
pp. 21-27
Author(s):  
Meda Mruthyumjaya Rao ◽  
P. Hemant Kumar ◽  
Purnendu Panda ◽  
Sangeeta Mukhi ◽  
Anindya Bose
Keyword(s):  
Heavy Metals ◽  
Physicochemical Parameters ◽  
Ph Value ◽  
Acid Value ◽  
Bacterial Count ◽  
The Body ◽  
Raw Material ◽  
Total Bacterial Count ◽  
Organoleptic Evaluation ◽  
Semi Solid

Madhuyashti Ghrita, is an Ayurvedic medicated ghee preparation containing Yashtimadhu. It is used for treating external ulcers and wounds in vital points of the body. However, there is no quality monograph available for Madhuyashti Ghrita. Hence, the present work was carried out to characterize this Ghrita to confirm its identity, quality and purity. This work reported various pharmacognostic and physicochemical parameters of Madhuyashti Ghrita along with its TLC based rapid fingerprinting as per the present standards of Ayurvedic Pharmacopoeia of India. Moreover, the presence of toxic contaminants like heavy metals, and microbial load were also evaluated. In organoleptic evaluation, the Ghrita was found to be semi–solid and dark yellow in colour, sweet and bitter in taste with a characteristic and pleasant odour. The values of the physicochemical parameters such as acid value, saponification value, peroxide value, refractive index, rancidity and pH value of the Ghrita were also assed. In the microscopical analysis of the rhizomes of Yashtimadhu, the presence of pitted vessels, fibres, prismatic crystals and starch grains were noted as a confirmation characteristic for the genuinely of this raw material in Madhuyashti Ghrita. The amount of heavy metals such arsenic, lead, mercury, cadmium, nickel, zinc, copper and chromium as well as total bacterial count and total fungal count were found to be much below their API limits. The TLC showed different characteristic spots indicating the presence of Yashtimadhu in this product. The parameters of Madhuyashti Ghrita presented in this paper may be utilized for preparing a quality monograph for this product.

Physico-analytical study of ghrita formulation indicated in Vataj Artava Dushti with special reference to hypomenorrhoea and oligomenorrhoea

2017 ◽  
Vol 6 (9) ◽  
pp. 3960 ◽  
Author(s):  
Ajay Kumar ◽  
Neelam . ◽  
Sunita Suman ◽  
Riden Saxena
Keyword(s):  
Heavy Metals ◽  
Refractive Index ◽  
Iodine Value ◽  
Safety Profile ◽  
Sugar Content ◽  
Acid Value ◽  
Bacterial Count ◽  
Future Research ◽  
Total Bacterial Count ◽  
Chromatographic Study

Background: To establish safety profile for oral use of a classical Ayurvedic Ghrita formulation indicated in menstrual disorder known as Vataj Artava Dushti recent scientific techniques were used to fulfill the criteria of WHO guidelines for herbal drug formulations like heavy metal content and microbial load estimation, chromatography and others physic- analytical characteristic.Methods: In the present study formulated ghrita sample was selected for estimation of refractive index, total ash value acid, iodine, saponification, loss on drying, PH, fat content, sugar content, heavy metals namely lead (Pb), cadmium (Cd), mercury (Hg), acid value, iodine value, by ICP-MAS, TLC and HPTLC.Results: SEM- EDX shows presence of elements like Carbon, Oxygen and Aluminum, Lead, Calcium, Magnesium, Zinc. Refractive index 1.459, total ash 12%, saponification technique 55.26, Iodine value 4.32, acid value 6.6, PH 5.23 Loss on drying 0.32 fat 76.58% and sugar content 13.37%, Mercury <10 ppb, Lead 2.33 ppm, Cadmium 0.20 ppm. Total bacterial count 0.5×103, total fungal count <103. TLC and HPTLC results reveals presence of active compound.Conclusions: The Physico-analytical, heavy metals, microbial and chromatographic study of the formulated ghrita follows the standard parameters. This study can be helpful for the future research regarding establishment of safety profile and therapeutic efficacy of ghrita formulations.

scholarly journals Quality Assessment of Shrimp (Macrobrachium rosenbergii. De Man, 1879) During Storage in Ice

2012 ◽  
Vol 47 (1) ◽  
pp. 93-98 ◽  
Author(s):  
M Begum ◽  
MA Khaleque ◽  
MA Wahed ◽  
F Hafiz
Keyword(s):  
Ph Value ◽  
Macrobrachium Rosenbergii ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Time Interval ◽  
Quality Changes ◽  
Fish Sample ◽  
Sensory Score ◽  
De Man ◽  
Score Evaluation

With a view to get a pen picture about the trend and extent of quality changes and as well as shelf life of the head off and head on shrimp (Macrobrachium rosenbergii, De Man, 1879), the present study have been carried out . Quality changes have been measured by application of sensory score evaluation and changes in chemical indices such as Total Volatile Nitrogen (TVN) value, pH and level of moisture at different time interval and Total Bacterial Count (TBC) at 15°C during the study period. The results of the sensory score evaluation indicates that the shrimp quality decreased to the limits of acceptability at 12th days of ice storage. The head off shrimp kept slight better than corresponding head on shrimps. The bacterial counts determined at 15°C have been found to increase from 103 - 107 and 104 -108 cfu/gm for head off and head on shrimp respectively at the limit of acceptability. The moisture level increased from initial 78.85gm% to final 83.80gm% (head off) & 79.0gm% to 84.0gm% (head on) and pH value increases from 7.1 to 8.1 during the whole period of iced preservation . Both head off and head on shrimp remained in acceptable condition for up to 12 and 14 days of storage respectively while the quality of fish deteriorates and become unacceptable. The bacterial count corresponding to unacceptable condition ranges from 108-109 cfu/gm fish sample. The TVN value corresponding to rejection condition were 45-50mg N/100gm fish sample. DOI: http://dx.doi.org/10.3329/bjsir.v47i1.10731 Bangladesh J. Sci. Ind. Res. 47(1), 93-98, 2012

scholarly journals Technological, chemical, sensory, and microbiological examination of frozen chicken as affected by microwave thawing

2005 ◽  
Vol 21 (1-2) ◽  
pp. 99-108 ◽  
Author(s):  
M.A. Kenawi
Keyword(s):  
Ambient Temperature ◽  
Tap Water ◽  
Thiobarbituric Acid ◽  
Acid Value ◽  
Bacterial Count ◽  
The Other ◽  
Total Bacterial Count ◽  
Running Water ◽  
Thiobarbituric Acid Value ◽  
Microbiological Properties

The effect of microwave heating as a thawing method on physical, chemical sensory, and microbiological properties of frozen chicken was investigated in comparison with other thawing methods (at ambient temperature, in refrigerator, and in running tap water). Microwave thawed chicken had the highest taste panel scores and the lowest drip percentage loss compared with the other thawing methods. Thiobarbituric acid value (TBA) remarkably increased the samples thawed at ambient temperature or under running water. The data revealed that the retention of thiamin was the highest in the microwave thawed samples (97.33%), and the lowest in running water thawed samples (66.66%). The total bacterial count in frozen chicken remarkably decreased as a result of microwave thawing treatment while increased in the other treatments.

scholarly journals Bacterial enzymatic activity and bioavailability of heavy metals in sediments from Boa Viagem Beach (Guanabara Bay)

2003 ◽  
Vol 26 ◽  
pp. 60-68
Author(s):  
Mirian Crapez ◽  
José Antonio Baptista Neto ◽  
M. G. S. Bispo
Keyword(s):  
Heavy Metals ◽  
Organic Matter ◽  
Organic Carbon ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Carbon Turnover ◽  
Guanabara Bay ◽  
Organic Matter Quality ◽  
Number Of Bacteria

This study focuses on the quality of the organic matter that reaches the sediment from Boa Viagem Beach and through the evaluation of the total bacterial count, the electron transport system activity (ETSA), the esterase activity (EST), as well as the protein and the organic matter contents. Seasonal variations of organic matter, protein content and the number of bacteria were particularly notable in the summer. ETSA reached a maximum of 7.48 µl O2 h-1 g-1 in the summer. EST activity presented a different pattern once it reached a maximum of 0.17 µg fluorescein h-1 g-1 in the winter. The temporal variation of ETSA and EST activity indicated that biopolymers predominated in the winter, and oligomers or monomers predominated in the summer. These results suggest that organic carbon turnover is more likely to be controlled by organic matter quality. The heavy metals concentrations, especially for Cu, Zn, Ni and Cr, indicated absence of the inhibition of dehydrogenase activity, and they are not bioavailable in the EC50 values

Effects of sodium alginate edible coating with cinnamon essential oil nanocapsules and Nisin on quality and shelf life of beef slices during refrigeration

2022 ◽  
Author(s):  
Maoxi Zhang ◽  
Wei Luo ◽  
Kuan Yang ◽  
cheng li
Keyword(s):  
Weight Loss ◽  
Essential Oil ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Ph Value ◽  
Bacterial Count ◽  
Edible Coating ◽  
Total Bacterial Count ◽  
Total Volatile ◽  
Cinnamon Essential Oil

The effects of the sodium alginate (SA) coating incorporated with cinnamon essential oil nanocapsules (CEO-NPs) and Nisin, as a new edible coating, were investigated on the preservation of beef slices in the refrigerated storage for 15 days. All beef samples were analyzed for physicochemical properties (pH value, weight loss, the total volatile base nitrogen (TVB-N)) and antimicrobial activity against total bacterial count (TBC). Besides, the changes in color parameters and sensory attributes of all beef samples were evaluated. The results revealed that the incorporation of the complex of CEO-NPs and Nisin retarded the growth of the microorganism and reduced lipid oxidation, as determined by pH, TVB-N, and TBC. This can extend the shelf life of beef slices to 15 days. Moreover, the treatment with the SA coating, incorporating CEO-NPs and Nisin, significantly improved the weight loss, color, odor, textural, and broth attributes of the beef samples. The results suggest that the coating treatment enriched with CEO-NPs and Nisin could significantly inhibit quality deterioration of beef slices, and the complex of CEO-NPs and Nisin can improve antioxidant, antibacterial and sensory properties of the SA coating. Thus, the new edible coating could be regarded as a potential material to preserve beef slices.

scholarly journals Chemical precipitation of heavy metals from wastewater by using the synthetical magnesium hydroxy carbonate

2020 ◽  
Vol 81 (6) ◽  
pp. 1130-1136 ◽  
Author(s):  
Yue Zhang ◽  
Xiumei Duan
Keyword(s):  
Heavy Metals ◽  
Heavy Metal ◽  
Ph Value ◽  
Metallurgical Industry ◽  
Chemical Precipitation ◽  
Raw Material ◽  
Low Grade ◽  
Heavy Metal Wastewater ◽  
Removal Efficiencies ◽  
Hydroxy Carbonate

Abstract Heavy metal pollution has become one of the most serious environmental problems today. The preparation of magnesium hydroxy carbonate from low-grade magnesite, and the chemical precipitation of heavy metal wastewater with magnesium hydroxy carbonate as precipitating agent were undertaken. The removal efficiencies of heavy metals were improved by increasing the dose of magnesium hydroxy carbonate, and the applicable dose of magnesium hydroxy carbonate was 0.30 g for 50 mL of the wastewater (6,000 mg/L). The precipitation reactions proceeded thoroughly within 20 min. At this time, the removal efficiencies of heavy metals were above 99.9%. The final pH value was 7.1, the residual VO2+, Cr3+ and Fe3+ concentrations were 0.01, 0.05 and 1.12 mg/L, respectively, which conformed to the limit of discharge set by China (0.5–2.0 mg/L, GB 8978–1996). The precipitate was mainly composed of Fe2O3, V2O5 and Cr2O3, which can be recycled as secondary raw material for metallurgical industry. The treatment of the heavy metal wastewater with magnesium hydroxy carbonate was successful in decreasing the concentrations of VO2+, Cr3+ and Fe3+ in wastewater.

scholarly journals Formulation and Evaluation of Polyherbal Hair Oil

2021 ◽  
Vol 9 (12) ◽  
pp. 2324-2333
Author(s):  
Mr. Bade Vikas Vinayak
Keyword(s):  
Physicochemical Parameters ◽  
Acid Value ◽  
The Body ◽  
Sweat Glands ◽  
Preparation Technique ◽  
Herbal Preparation ◽  
Accessory Structure ◽  
Sebaceous Glands ◽  
Saponification Value ◽  
Study Evaluation

Abstract: In the present study herbal Hair oils were formulated. Hair is one of the vital parts of the body and a protective appendage on the body and considered accessory structure of integument along with sebaceous glands, sweat glands and nails. Hair oils are widely used by the consumer of the cosmetic industries. The hair oil samples comply for the requirements of color, odour, PH, Viscosity, Density, acid value. Present investigation was undertaken to standardize the selected herbal hair oils on physicochemical parameters and some standard. Excellent results were seen in formulation prepared by boiling method of oils preparation technique. Keyword: Herbal preparation, Hair oil, Acid value, Saponification value AIM: To Formulate & Evaluate Polyherbal Hair Oil. Objectives:  To collect information about Marketed herbal hair oils.  To prepare polyherbal hair oil.  To explore the use of Neem, Banyan tree of Arial root & Amla  To study evaluation of hair oil such as PH, Viscosity, Density, Refractive index, Acid value, Saponification value.  To achieve best formula for the hair oil using herbal ingredients.

Study on Thorny Bamboo Activated Carbon for Capturing Heavy Metals in Groundwater

2014 ◽  
Vol 535 ◽  
pp. 427-431 ◽  
Author(s):  
Pei Hsing Huang ◽  
Jin Ton Wen
Keyword(s):  
Heavy Metals ◽  
Activated Carbon ◽  
Surface Area ◽  
Ph Value ◽  
Process Condition ◽  
Raw Material ◽  
Bet Surface Area ◽  
Adsorptive Capacity ◽  
Activation Temperature ◽  
Activation Conditions

This study used 4~5-year-old thorny bamboo as the raw material to produce activated carbon. The effects of activation conditions on capturing the heavy metals in groundwater were discussed. In order to determine the absorption and capture properties of activated carbon, fundamental adsorption properties including charcoal yield, ash content, pH value, concentration of heavy metals, particle size, Brunauer-Emmett-Teller (BET) surface area, and Iodine number were analyzed. The experimental results showed that when the activation temperature increased, the charcoal yield of bamboo decreased and the pH value increased. The thorny bamboo activated carbon prepared at an activation temperature of 800 °C for 1 hr exhibited a maximum iodine sorption value and BET surface area value. The results suggested that the thorny bamboo activated carbon prepared under this process condition possesses a highly adsorptive capacity.

scholarly journals MIGRATION OF TOXIC METALS FROM VEGETABLE WASTE IN COMPOST

2019 ◽  
pp. 145-151
Author(s):  
T.V. SHEVCHUK ◽  
N.F. DOROSHKEVICH
Keyword(s):  
Heavy Metals ◽  
Environmental Safety ◽  
Waste Utilization ◽  
The Body ◽  
Water Soluble ◽  
Raw Material ◽  
Soluble Form ◽  
Vegetable Waste ◽  
Plant Materials ◽  
Fallen Leaves

The article presents the results of studies of the heavy metals transformation from the raw plant materials (dry leaf, lawn grass, vegetable wastes) in the process of composting using the Californian worm. It is known that in cities during the growing season, a large number of fallen leaves is accumulated. It is a valuable raw material for fuel production; it is an excellent thermal insulator, it is considered to be a good mulch and can be recycled. We have developed a humus technology based on vegetable waste (fallen leaves) with the help of a Californian worm. Before composting, the concentration of heavy metals (lead, cadmium, copper and zinc) was determined in foliage collected from the streets of Vinnitsa. Analyzes showed that the background of these metals in plant waste did not exceed the maximum permissible norms. It has been experimentally proved that composting involves the conversion of heavy metals from fallen leaves to the body of the Californian worm and removing them as insoluble components in the lower compass. In addition, it has been experimentally established that during the composting period various heavy metals showed uneven migration and transformation in a soluble form. The most active was adsorption and removal of zinc compost. It was found that humic water-soluble compounds convert more than 78% of the total zinc that was contained in the composted substrate. The least mobile compound was lead. However, even such a metal, as lead, during 150 days of composting by the California worm, turned into 40% soluble form and migrated to the lower layers of humic liquids. Thus, the processing of vegetable waste from cities (fallen leaves, lawn grass, garbage disposal, etc.) by composting using growing worms will not only solve the social problem of utilization, but will also contribute to increasing environmental safety and economic efficiency. Key words: heavy metals, transformation, California worms, compost, vegetable waste, utilization.

scholarly journals Property Prediction of Dry Common Carp (Cyprinus Carpio) During Storage by Kinetic Model

2014 ◽  
Vol 18 (2) ◽  
pp. 55-64 ◽  
Author(s):  
Lu Qian ◽  
Liviu Giurgiulescu
Keyword(s):  
Common Carp ◽  
Cyprinus Carpio ◽  
Food Resource ◽  
Transportation Cost ◽  
Acid Value ◽  
Bacterial Count ◽  
Reaction Model ◽  
Total Bacterial Count ◽  
Common Carp Cyprinus Carpio ◽  
Carp Cyprinus Carpio

Abstract Common carp (Cyprinus carpio) is an important food resource in European and Asian countries. Nowadays, common carp after drying process is appreciated by the transportation agency and food industry because of its low transportation cost. Changes of acid value (AV), total bacterial count (TBC), and peroxide value (PV) were reported in this study. We found that the changes of AV, TBC and PV of dry common carp fitted the first order reaction model and the reaction energies of changes of AV, TBC, and PV during storage were 4.56 kJ/mol, 2.21 kJ/mol, and 2.33 kJ/mol, respectively. This study will provide theoretical knowledge to food factories relating with dry fish storage and transportation.

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