46 research outputs found
Potential health benefits of garden pea seeds and pods: A review
No full textAbstract Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and widely cultivated. In recent time, health and nutritional benefits of the pea and its by‐products enriched with biomolecules, which have gained significant attention to the researchers and consumers. Peas are known for its pivotal nutritional value with high‐quality proteins, dietary fibres, starch, carbohydrates and micronutrients including vitamins and minerals. It is also enriched with phytochemicals, antioxidants, flavonoids, tannins and other phenolic compounds under non‐nutritional category. Dietary fibre extracted from its cotyledon of the cell wall, seed coats and pods proved to accelerate the gastrointestinal activity by developing intestinal microflora. Intermediate amylose maintains blood glucose level by lowering the glycaemic index and reducing starch digestibility of peas. Pea proteins derived peptides have opportunities in nutraceuticals. Furthermore, pea‐derived non‐α‐galactooligosaccharides could mitigate the gas production by colonic bacteria during the fermentation. Anti‐acetylcholinesterase (anti‐AChE) was also traced in the pea pod with some antioxidant properties. The focus of this review paper is to provide a comprehensive profiling of chemical compositions and bioactives of fresh mature peas (specifically garden or field pea seeds) and by‐products of pea processing (pods and peels) that sets a foundation for assessment of their health benefits
Banana Flower: A Potential Source of Functional Ingredients and its Health Beneficial Effects
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A Comparative Study between Response Surface Methodology and Genetic Algorithm in Optimization and Extraction of Leaf Protein Concentrate from Diplazium esculentum of Assam
No full textFern is a seedless vascular plant that reproduces via spores and has various usefulness. This study was carried out to optimize the conditions of leaf protein concentrate extraction using ultrasound from defatted fern type Diplazium esculentum. The extraction of defatted fern protein was conducted using ultrasound. Rotatable central composite design (RCCD) of response surface methodology was used for identification of the best condition and extraction yield optimization. An attempt with genetic algorithm optimization was also carried out and revealed that optimized results were of highest desirability as compared to response surface methodology. The final optimum results, by using genetic algorithm was observed to be 21.12 min of sonication time, 56.88 °C temperature, 7.59 pH and 66.2 ml of solvent for an optimum protein yield of 33.79% where desirability value was 1.00. UHPLC analysis of the sample revealed the presence of all the essential amino acids, except tryptophan
Pressure mediated reduction of aromatic nitro compounds with hydrazine hydrate
No full text60-62Reduction of aromatic nitro compounds to
primary amines has been carried out with hydrazine hydrate under moderate
nitrogen pressure. Under optimized 'reaction conditions of 2.0 MPa of nitrogen pressure
at 150oC nitrobenzene is reduced to aniline in 89.7% yield. Under identical
reaction conditions reductions of several other aromatic nitro compounds to
their amines have been achieved in moderate to high yield
Chemical profiling and functional properties of dietary fibre rich inner and outer bracts of culinary banana flower
No full textPressure mediated reduction of nitro to amino functionality with FeSO<sub>4</sub>/NH<sub>3</sub>/H<sub>2</sub>O/EtOH system
No full text235-238Pressure mediated reduction of nitro to amino group by FeSO4/NH3/H2O/EtOH
system has been carried out. Moderate nitrogen pressure (1.1 MPa at reaction
temperature) at 100oC for 4 h has almost doubled the yield to 70.7% from
39.7% when no pressure is applied. Functional groups like chloro and olefinic
double bond remain intact but esters are incompatible.
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Phytochemical Constituents, Attenuated Total Reflectance Fourier Transform Infrared Analysis and Antimicrobial Activity of Four Plant Leaves Used for Preparing Rice Beer in Assam, India
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