Central Food Technological Research Institute
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A new species of Artemisia L. Sect. Artemisia (Asteraceae) from Manipur state, North East India
No full textA new species of Artemisia kangleipaken-
sis sp. nov. is collected from the forests of Ukhrul dis-
trict, Manipur state, India. The collected new species
is described based on the distinct morphological char-
acters such as capitula with distinct stalks, involucre
and phyllaries linear or oblong, and florets less than
14 compared to the closely allied species Artemisia
indica Willd. Based on the morphological features,
the systematic position of the species is assigned
to the Artemisia Sect. Artemisia. Furthermore, its phylogenetic placement is determined through molec-
ular research using nuclear ribosomal DNA internal
transcribed spacer (ITS). Santolina triene is proposed
as a potential chemotaxonomic marker because it is
the dominant monoterpene compound in its fresh
leaves analysed through headspace-solid phase micro-
extraction gas chromatography–mass spectrometry
volatiles profiling. Additionally, the micromorphol-
ogy of achene and foliar trichomes was investigated.
The new species is characterized by macro and
micromorphology, chemotaxonomy and molecular
phylogenetic approaches. The diagnosis, description,
distribution map, and taxonomic description of the
new species are provided
Effect of nutrient‑rich quinoa fraction composite wheat flour on product development
No full textTo study the characteristics of bread by incorpo-
rating nutrient-rich quinoa flour as a new source for product
development. Wheat flour was replaced by fractionated qui-
noa flour in different variations from 0%QF to 20%QF: 0%,
5%, 10%, 15%, and 20% WQF blends, respectively. Physico-
chemical studies resulted in higher protein and fiber content
for the higher blend. Functional properties also reported
higher WAC and swelling power for the quinoa addition
to WF. Farinograph data revealed higher Water absorption
(72.96 ± 0.02) and dough development time (4.92 ± 0.05)
for higher blends than WF. Amylograph results in lower
peak viscosity and HPV. DSC onset temperature is higher
for blends (20%WQF-55.54 ± 0.13) than WF (49.17 ± 0.03).
DSC data reported that adding quinoa flour showed higher
gelatinization temperature and enthalpy. Incorporation of
5–20% quinoa flour with wheat flour gradually decreased
the loaf volume of Bread compared to the WF bread, but up
to 10% substitution bread becomes acceptable in taste and
eating quality, but after 15–20% bread becomes challeng-
ing and not acceptable. A blend of nutrient-rich fractions of
quinoa flour and WF bread resulted in progress in nutrition
and better sensory attributes
UHPLC-MS/MS based comprehensive phenolic profiling, antimicrobial and antioxidant activities of Indian Rhodomyrtus tomentosa fruits
No full textRhodomyrtus tomentosa fruits, endemic to the Western Ghats were analyzed for its free, bound and
esterified phenolics by Ultra High Performance Liquid Chromatography–Mass Spectrometry. Overall,
twenty-nine phenolic compounds were identified, amongst them 18 were detected in this fruit for the
first time. Gallic acid (80.44 ± 8.74 mg/100 g) and ellagic acid (107.47 ± 7.28 mg/100 g) were the most
prominent ones found in the bound phenolic fraction and gallic acid (103.76 ± 6.34 mg/100 g) in the
esterified phenolic fraction of the fruit, respectively. Total Phenolic content was found to be highest in
bound phenolics (7.09 ± 0.17 mg Gallic acid equivalent/g). The antioxidant and antimicrobial activities
of the three extracts namely free, bound and esterified phenolic fruit fractions have been analyzed.
Bound phenolics exhibited the highest antioxidant potential (DPPH-15.63 ± 0.86; ABTS-34.73 ± 0.07;
FRAP-17.89 ± 0.27 mg/g Ascorbic acid equivalent). The bound phenolics showed good antimicrobial
activity against Bacillus cereus, Staphylococcus aureus and Escherichia coli with a MIC of 0.156, 0.625
and 1.25 mg/mL respectively. The exploration of phenolic compounds in Indian variety of Rhodomyrtus
tomentosa fruits may provide useful insights on its utilization as a functional food ingredient
Quantitative Assessment of Pesticide Residues in Raw-Consumed Vegetables and Development of Effective Mitigation Techniques
No full textDevelopment and characterization of coconut shell powder-reinforced biocomposite films based on guar gum and biopbs for active food packaging applications
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