PREPARATION OF PLANT MUCILAGE CLARIFICANTS AND THEIR EFFECT ON JAGGERY PROCESSING OF SUGARCANE VARIETY Co 86032

Objective: The aim of the study was to prepare jaggery from sugarcane variety Co86032 using plants mucilage as clarificants and to determine the effect of plant mucilage on jaggery processing.Methods: Production of jaggery using five plant clarificants namely Aloe vera, Flax seeds, Fenugreek, Purslane and Malabar spinach at three different concentrations i.e., 0.1%, 0.2% and 0.4% of raw sugarcane juice and the jaggery prepared without any clarificants serves as control. During production, the processing parameters such as quantity of scum removed, total time taken for processing and jaggery yield was determined.Results: It was found that the jaggery prepared using plant mucilage at concentration of 0.4% found superior when compared to 0.2%, 0.1% and control respectively. Aloe vera at 0.4% removed maximum scum (4.07%), taken minimum processing time (72.33 min) and recorded maximum jaggery yield (10.92 kg). The efficacy of Aloe vera as mucilage clarificants in jaggery production was followed by fenugreek, flax seeds, purslane and Malabar spinach in the order respectively.Conclusion: The application of plants mucilage as clarificants in the jaggery production removed significant level of scum, reduced processing time and improved yield of jaggery. Therefore the selected plant mucilages can be used as clarificants in the jaggery production and can be considered as potential alternative to chemical clarificants.Â

Studies on phenolic content and polyphenol oxidase activity of sugarcane varieties with reference to sugar processing

The phenolic content of sugarcane varieties was analysed during 6, 10 and 12 months age. The total phenolic content (TPC) was found to increase from 10 to 20 mg/100 ml (6 months) to 70–90 mg/100 ml (12 months) and stabilize during peak maturity period. Concentration of phenolics was found to be higher at the top portion of the sugarcane. The raw juice from cane samples were clarified by defecation and 30–40 % removal of TPC was observed. The sugar samples and the intermediate process products collected from sugar factories were analysed for the phenolic content and colour. Dark coloured sugars and intermediate products were found to have higher phenolics. Enzymic browning due to polyphenol oxidase (PPO) activity contributes significantly to colouring of cane juice. The absorbance increased to an extent of 70–80 % during the first 10 min of juice extraction. Colour input to sugar process can be reduced by inhibition of PPO activity of cane juice by chemical inhibitors and heating. Ascorbic acid alone inhibited PPO activity by 35 % and to an extent of 85 % combined with heating. Juice holding time in mills for 10–15 min increases enzymic browning hence; heating the juice instantly on extraction could reduce the colour formation to an extent of 40 %

Properties of spray dried liquid jaggery powder prepared using plant mucilage clarificant

The effects of different plant mucilage clarificants and packaging materials on the characteristic properties of spray dried liquid jaggery (SDLJ) powder during storage were determined. Three different liquid jaggery were prepared using plant mucilage from Aloe vera, fenugreek (Trigonella foenum-graecum L.) and flax seeds (Linumus itatissimum L.) as clarificants, in addition control jaggery prepared without using clarificants. No preservatives were used during preparation of liquid jaggery. Spray drying of liquid jaggery was performed at an inlet air temperature of 160°C and outlet temperature of 80°C with atomising disk speed of 32000 rpm using maltodextrin as carrier. The prepared SDLJ powder was packed in different covers made up of low density polyethylene (LDPE), high density polyethylene (HDPE) and aluminium pouches and stored for six months for further analysis. At every two months interval parameters such as moisture content (%), bulk density (g/cm3), hygroscopicity (%), solubility (sec) and total reducing sugars (%) of jaggery samples were evaluated. Comparative study indicated that control SDLJ powder had poor response for all the parameters during storage in all packaging modes. Plant mucilage clarificants treated jaggery samples showed better shelf life response and were in the order Aloe vera > fenugreek > flax seeds. Aluminium pouches showed better stability for all the characteristic properties analysed with least variation upto six months

Antioxidant and antimicrobial activity of 5-methyl-2-(5-methyl-1,3-diphenyl-1h-pyrazole-4-carbonyl)-2,4-dihydro-pyrazol-3-one

cycloaddition of nitrile imines 4 generated in situ by the catalytic dehydrogenation of diphenyl hydrazones 3 using chloramine-t (cAt) as oxidant in glacial acetic acid with enolic form of ethyl acetoacetate 5 afforded Ethyl 3-aryl-5-methyl-1-phenyl-1H-pyrazol-4-carboxylate 6 in 80 yield. the said pyrazoles 6 refluxed with 80 hydrazine hydrate using absolute alcohol as solvent for about 2-3 hours to produce the respective 5-methyl-1,3-diphenyl-1H-pyrazole-4-carboxylic acid hydrazide 7. the alcoholic solution of pyrazole acid hydrazides on heating with ethyl acetoacetate 5 to give the 5-methyl-2-(5-methyl-1,3-diphenyl- 1H-pyrazole-4-carbonyl)-2,4-dihydro-pyrazol-3-one 8. The synthesized compounds were found to exhibit good antimicrobial and antioxidant activity as evaluated by 1,1-diphenyl-2-picryl Hydrazyl (DPPH) radical scavenging, reducing power and DNA protection assays

PREPARATION OF PLANT MUCILAGE CLARIFICANTS AND THEIR EFFECT ON JAGGERY PROCESSING OF SUGARCANE VARIETY Co 86032

Objective: The aim of the study was to prepare jaggery from sugarcane variety Co86032 using plants mucilage as clarificants and to determine the effect of plant mucilage on jaggery processing.Methods: Production of jaggery using five plant clarificants namely Aloe vera, Flax seeds, Fenugreek, Purslane and Malabar spinach at three different concentrations i.e., 0.1%, 0.2% and 0.4% of raw sugarcane juice and the jaggery prepared without any clarificants serves as control. During production, the processing parameters such as quantity of scum removed, total time taken for processing and jaggery yield was determined.Results: It was found that the jaggery prepared using plant mucilage at concentration of 0.4% found superior when compared to 0.2%, 0.1% and control respectively. Aloe vera at 0.4% removed maximum scum (4.07%), taken minimum processing time (72.33 min) and recorded maximum jaggery yield (10.92 kg). The efficacy of Aloe vera as mucilage clarificants in jaggery production was followed by fenugreek, flax seeds, purslane and Malabar spinach in the order respectively.Conclusion: The application of plants mucilage as clarificants in the jaggery production removed significant level of scum, reduced processing time and improved yield of jaggery. Therefore the selected plant mucilages can be used as clarificants in the jaggery production and can be considered as potential alternative to chemical clarificants.Â

Evaluation of new pyrazole derivatives for their biological activity: Structure-activity relationship

A series of new 3-Aryl-4-(4-methoxyphenyl)-1-phenyl-4,5-dihydro-1H-pyrazole-5-carbonitriles (1) were screened in vitro for their antibacterial and antifungal activities against four different organisms. The minimal inhibitory concentration (MIC's) was determined against each organism. The compounds were tested for their antioxidant activity and reducing power ability. The effect of substitution on the activity, and the 0possible structure activity relationship mechanism of the compounds for their antioxidant activity are presented

Cytoprotective and antioxidant activity studies of jaggery sugar

Jaggery and other sugars namely white, refined and brown sugars were evaluated for cytoprotectivity on NIH 3T3 fibroblasts and erythrocytes, DPPH radical scavenging activity, reducing power and DNA protection. In addition, total phenol content and phenolic acid composition were also determined. Results indicated a total phenolic content of 26.5, 31.5, 372 and 3837 mu g GAE/g for refined, white, brown and jaggery, respectively. The HPLC analysis revealed the presence of different phenolic acids in brown sugar and jaggery. On NIH 3T3 cells oxidation, at 4 mg/ml concentration, jaggery showed 97% protection compared to brown sugar, and both Sugars effectively reduced erythrocyte oxidation. A dose dependent reducing power and DPPH radical scavenging activity was also observed for jaggery and brown sugar. An EC50 of 7.81 and 59.38 mu g/ml were observed for jaggery and brown sugar in the DPPH scavenging assay. In DNA oxidation studies, higher protection was observed in jaggery followed by brown, white and refined sugar treated samples. (C) 2008 Elsevier Ltd. All rights reserved