Article Per Year (5 Year)
p-Index From 2021 - 2026
0
P-Index
This Author published in this journals
All Journal Journal of Food and Pharmaceutical Science
Sulochanamma Guruguntla, Sulochanamma
CSIR CTRI Resource Centre, Hyderabad
Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology Medicine & Pharmacology

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
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.
“Effect of various drying methods on quality and flavor characteristics of mint leaves (Mentha spicata L.)” Kripanand, Sathiyamala; Guruguntla, Sulochanamma; korra, srinivasulu
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 (437.496 KB) | DOI: 10.14499/jfps

Abstract

Mint leaves were dehydrated by hot air, shade as well as microwave drying and the respective drying time found, to lower the moisture content from (88%) to around (5%). The qualities of the dried products were assessed by determining the moisture, chlorophyll, carotenoid, polyphenols, color and volatile oil. In microwave drying, despite the less drying time, there were appreciable losses of volatile oil, chlorophyll and other components when compared to the fresh mint leaves. Results showed that Hot Air Drying (HAD) at 45°C followed by Micro Wave Drying (MWD) at 900 Watts possessed better quality parameters in the dried products suggesting that Hot Air Drying (HAD) was most suitable although it took more time compared to Micro Wave Drying (MWD). 
Co-Authors Narsing Rao Galla, Narsing Rao Prabhakara Rao Pamidighantam Sathiyamala Kripanand, Sathiyamala Satyanarayana Akula, Satyanarayana srinivasulu korra, srinivasulu