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Prabhakara Rao Pamidighantam
CSIR Central Food Technological Research Institute, Resource Centre, Hyderabad, Telangana, India
Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology

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Studies on Effect of Light Source on the Stability and In Vitro Antioxidant Activity of Dyes and Extracts from Annatto (Bixa orellana L.) Seed Pamidighantam, Prabhakara Rao
Journal of Food and Pharmaceutical Sciences Vol 2, No 3 (2014): J. Food Pharm. Sci (Sept-December)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (428.945 KB) | DOI: 10.14499/jfps

Abstract

Isolation of the oleoresin, total lipid, hexane soluble matter (fat), bixin powder and norbixin formulation from annatto (Bixa orellana.L) seed was carried out and the effect of exposure to natural sun light and artificial incandescent light on the stability of bixin, norbixin and their solutions was evaluated. The results could be correlated with data on in-vitro antioxidant activity of the extracts by Ferric reducing power and ABTS assays. Solvent extraction of annatto seed by different methodologies yielded by oleoresin (6.1%), total lipid (5.93%), oil (3.0%) and a natural red dye (1.2%). The stability was higher in dye powders than in solutions when exposed to artificial incandescent light or sunlight. The order of activity as determined by ferric reducing power was, seed oil > oleoresin> total lipid> norbixin> bixin. However, the order of antioxidant activity according to ABTS assay was oleoresin > seed oil > norbixin > total lipid > bixin.  Keywords: bixin, norbixin, annatto extracts, effect of light, antioxidant activity, ferric reducing power, ABTS assay
Physico-chemical Amino acid composition, fatty acid profile, functional and antioxidant properties of Spinacia oleracea L. leaf Pamidighantam, Prabhakara Rao; Galla, Narsing Rao; Guruguntla, Sulochanamma; Akula, Satyanarayana
Journal of Food and Pharmaceutical Sciences Vol 3, No 2 (2015): J. Food Pharm. Sci (April-June)
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (290.816 KB) | DOI: 10.14499/jfps

Abstract

Spinach (Spinacia oleracea L.) leaf powder (SLP) was prepared and its physicochemical (proximate composition, colour, mineral content, EMC-RH, protein solubility, amino acid content and fatty acid profile), functional (water absorption, fat absorption, emulsification and foam capacities) and antioxidant (DPPH, ABTS and Iron reducing power) properties were studied. SLP possessed a protein content of 31.72%, calcium (1335 mg/100g), iron (29 mg/100g) and phosphorous (278 mg/100g). Moisture sorption isotherms of SLP indicated its non-hygroscopic nature. Solubility of SLP protein in distilled water was 39.66%, which got enhanced to 72.83% in 0.1M NaCl at pH 12. The spinach leaf lipid was found to be rich in ω-3 fatty acids (67.4%). Leucine (11.87%), phenylalanine (5.9%) and valine (9.24%) were the major essential amino acids observed in SLP. Functional properties of SLP exhibited good water absorption, fat absorption and foam capacities. Antioxidant activity of SLP determined by the 2,2-azino-bis (3-ethyl benzothiazoline 6- sulphonic acid (ABTS) assay was found higher, when compared to the activities determined by diphenyl picrylhydrazyl (DPPH) and ferric reducing power assays. Protein solubility, amino acid content, fatty acid profile, functional properties and antioxidant characteristics encouraging for food and pharmaceutical applications.
Chemical Characterisation, Organic Acids by HPLC, Fatty Acids by GC-GCMS and Antioxidant Activity of Commonly Consumed Leafy Vegetables in India Pamidighantam, Prabhakara Rao
Journal of Food and Pharmaceutical Sciences Vol 6, No 3 (2018): J. Food Pharm. Sci (Sept-December) In Press
Publisher : Fakultas Farmasi, Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (408.576 KB) | DOI: 10.14499/jfps

Abstract

Chemical, organic acids, fatty acid composition and antioxidant activity of commonly consumed leafy vegetables such as Hibiscus cannabinus, Rumex vesicarius, Basella rubra and Alternanthera sessilis were investigated. High performance liquid chromatography (HPLC) was used to quantify organic acids in leaf powders. Protein and fibre contents of Alternanthera sessilis leaf powder were the highest (31.2, 12.5% respectively) and lowest in Hibiscus cannabinus leaf powder (20.86 and 3.94%) among the leaf powders analysed. Oxalic acid was found to be the dominant acid in all the leafy vegetable powders and it was maximum in Alternanthera sesilis (10733 mg/100g) and Basella rubra (23331 mg/100g) powders. Gas and mass chromatography (GC-MS) analysis of leaf powder lipids were rich in palmitic (14.6 – 24.2%), linolenic (25.6 -56.9%), linoleic  (15.4-21.1%) and oleic (2.6 -  13.7%) acids. Hibiscus leaf powder exhibited maximum inhibition of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical with 95% inhibition at 2.8 mg/ml concentration and assay 92%  of ABTS (2, 2-Azinobis-3-ethyl Benzothiazoline-6-Sulfonic acid) diammonium salt) at 0.6mg/ml concentration.
Co-Authors Narsing Rao Galla, Narsing Rao Satyanarayana Akula, Satyanarayana Sulochanamma Guruguntla, Sulochanamma