ORCID Profile
0000-0001-5333-5291
Current Organisation
University of Adelaide
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Publisher: Nepal Journals Online (JOL)
Date: 31-12-2021
Abstract: Elaeocarpus sphaericus (Rudraksha) and Ficus religiosa (Peepal) are the two different indigenous and religious plants found in Nepal. These plants are rich in antimicrobial as well as anti-inflammatory properties. The present study was done to determine the antioxidants, anti-microbial properties, as well as to analyze the various phytochemicals found in the methanolic extracts of leaves of the s led plants. The Antioxidants levels were determined by the DPPH Scavenging Assay. The methanolic extracts of the plants showed antioxidant properties i.e., 98.01 and 122.3 μg/ml for Rudraksha and Peepal, respectively. Likewise, the Antibiotic Susceptibility test was performed by Well-Diffusion assay in Mueller Hinton agar (MHA) plates. The zone of inhibition against the Gram-negative (Escherichia coli, Pseudomonas aeruginosa), and Gram-positive (Staphylococcus aureus, and Bacillus cereus) bacterial isolates were observed, supporting the antimicrobial activity of the plant. Additionally, various qualitative tests were performed for determining the presence/absence of the phytochemicals. Both Peepal and Rudraksha extracts gave positive tests for Flavonoids, Terpenoids, Cyclic glycosides, volatile oils, tannins, flavonoids, phenols, anthraquinone, glycosides, alkaloids, steroids, and reducing sugars, and phenols. Likewise, Saponins were found to be positive only in Peepal extracts with negative result for Phlabotannins and proteins. Thus, this research will help for utilizing the two religiously important plants i.e. Rudraksha and Peepal, for further researches in the medical field and preparation of various ayurvedic medicines.
Publisher: Nepal Journals Online (JOL)
Date: 19-12-2020
DOI: 10.3126/JFSTN.V12I12.30133
Abstract: Murcha is a traditional starter culture used for the production of alcoholic beverages in Nepal. The present study was conducted to compare and characterize rice-based alcoholic beverages prepared from varieties of rice as well as starter culture. Optimization of the production was performed using three criteria (pH, temperature, and Brix). Four different rice varieties (marsi/ red rice (RR), black rice, taichin, and khumal-4) and four different cultures (ATCC 18824, murcha, yeast isolated from murcha, and commercial wine yeast) were used to prepare rice-based alcoholic beverages under optimized condition. The highest acidity was found in black rice (BR) fermented by murcha (2.0±0.0 %). The highest alcohol was found in the taichin rice fermented by isolated yeast (23.38±0.00 %) and wine yeast (23.38±0.00 %). The highest antioxidant was found in BR fermented by wine yeast (WY) (68±0.002%). The highest phenolic content and reducing sugar was found in BR fermented by ATCC (103.2±0.02mg/l) and (1064±0.03µg/ml) respectively. The study showed different cultures and rice variation gives beverages with different characteristics. The results were subjected to statistical analysis. The result was found to be significant (p .05).
Publisher: Biotechnology Society of Nepal
Date: 31-07-2021
Abstract: The purpose of this study was to evaluate and compare the nutritional quality of different rice varieties (Taichung-176, Khumal-4 rice, and Black rice) with Jumli Marsi rice. The highest nutritional factors and phytochemical components were found in the Marsi rice (RR) and Black rice (BR). The highest amount of antioxidant property and phenolic content was found in Black rice which was 61.58 ± 0.02% and 22.75 ± 0.02GAE/100g respectively. The reducing sugar was found to be highest in the TR rice variety, which was 2.74±0.01%. The results also highlight the cooking and physicochemical properties of rice depending on the amylose content of rice varieties. The qualitative analysis of the phytochemical content in different rice varieties showed the presence of tannin, flavonoid, alkaloid, and terpenoid in Marsi and BR. While anthraquinone and saponin were negative for all the rice varieties, protein and glycoside were found to be present in all the rice varieties. Also, the pigmented rice varieties were found to have high nutritional components compared to the non-pigmented rice varieties. All the data observed in the study was found to be statistically significant (p 0.05).
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