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Ahmad, Monsur
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Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

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Occurrence of Heavy Metal in Green Coconut Water and Surface Seawater of the Sea Beach Areas of Bangladesh Ahmad, Monsur; Junayed, Md; Badsha, Md. Rahim; Quader, Md. Fahad Bin; Morshed, Shamsul
Health Dynamics Vol 1, No 1 (2024): January 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd10102

Abstract

Background: Green coconut water is a most popular functional drink in all tropical countries. The presence of toxic heavy metals in surface seawater is a major problem globally, with a large share in developing countries like Bangladesh. The objective of the study was to assess the concentration of heavy metals like Pb, Cr, Ni, Cu, and Cd in green coconut water and surface seawater around sea beach areas of Bangladesh. Methods: Green coconut water and surface seawater samples were collected from six sea beach areas and transferred to the laboratory. Then, they were allowed for digestion, and finally, the concentration of heavy metal was assessed by the atomic absorption spectrophotometer (AAS). Results: In green coconut water, the concentrations of heavy metal exist bellowing the safe limit with the following order: Pb > Cr > Cu > Ni > Cd. But, Pb, and Cr were prevalent in surface seawater and found to decrease in a sequence of Pb > Cr > Ni > Cd, Cu. Besides, Human health risks associated with the intake of these metals were evaluated in terms of metal pollution index (MPI), daily intake of metals (DIM), health risk index (HRI), and hazard index (HI). However, most of the index values were found to be bellowing the reference value. Conclusion: The concentration of green coconut water is almost proportional to surface seawater in sea beach areas. The high prevalence of Pb and Cr in surface seawater is alarming, and this impact is already seen in green coconut water. So, it is necessary to take action on seawater pollution in Bangladesh.
Antioxidant Activity and Bioactive Compounds of Fruits Available in Bangladesh Ahmad, Monsur; Punam, Farzana Shabnam; Amanullah, Mohammad; Sarwar, Nazmul; Haque, Mohammad Mozibul; Yeasmin, Nilufa; Akther, Shireen
Health Dynamics Vol 1, No 1 (2024): January 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd10105

Abstract

Background: The complex problems of different chronic degenerative diseases are spreading in human health across the globe. To combat this problem, fruits are the effective gear proved by many epidemiological studies. The aim of the study was to determine the antioxidant activity and three bioactive compounds like total flavonoids, total polyphenols and total anthocyanins in 23 species of fruits available in Bangladeshi market. Methods: Antioxidant activity (AOA) and bioactive compounds of fruits were determined by UV-visible spectroscopy. Antioxidant activity was undertaken by DPPH scavenging assay, total polyphenol content (TPC) was measured by folin-ciocalteu method and total flavonoid content (TFC) content was measured by aluminium chloride colorimetric method. Results: Among 23 species of fruits, AOA was higher in Katajamin (303 mg/100 g) followed by Dragon Fruits (171 mg/100 g), Guava (131 mg/100 g), Bael (130 mg/100 g) and average value was 125 mg/100 g of extract. TPC was varied from 10 to 305 mg GAE/100 g and average value was 87 mg GAE/100 g. Mango (305 mg GAE/100 g) showed higher TPC, followed by Pome Granate (222 mg GAE/100 g), Apple (207 mg GAE/100 g), Katajamin (141 mg GAE/100 g) and Bael (130 mg GAE/100 g). Again, TFC was ranged from Ashari (063.94 mg QE/g) to Tomato (8413.69 mg QE/g) and the average TFC was 37 mg QE/g. In addition, total anthocyanin content (TAC) was highest in Mango (1423.46 mg TA/100 g) and lower in Ashari (020.74 mg TA/100 g). There was a significant correlation (p?0.05) between antioxidant activity and bioactive compounds and among the bioactive compounds. Conclusion: Important messages from this study are, majority of the rare fruits are the important sources of antioxidant and bioactive compounds which helps to reduce the risk of chronic degenerative diseases and can be used in food processing industry for nutraceutical product development.
From Herb to Dessert: Unveiling Swertia chirata's Impact on Orange Jelly Dynamics Chowdhury, Arpita; Tuhin, Meherun Nessa; Ahmad, Monsur; Quader, Md. Fahad Bin
Health Dynamics Vol 1, No 6 (2024): June 2024
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd10601

Abstract

Background: Foods had a distinctive medicinal role as a remedy for illness for many centuries. The threat of Antimicrobial Resistance (AMR) in all over the world is growing extremely due to the reason that any use of antimicrobials, however appropriate and justified, results in accumulation of resistance. Thus, researchers all over the world are toiling hard to introduce foods that possess therapeutic effects as medicine. Citrus fruits were the first foods to provide a true cure of any illness. The present study was undertaken to develop a value- added product that was hypothesized to bestow numerous dietary properties, to meet the ever growing demands of the consumers. Methods: A strategy was developed to formulate good quality jelly from Orange & Swertia chirata. To develop the jelly different proportions of orange juice & S. chirata namely T1 (95:05), T2 (90:10), T3 (85:15) was formulated and T0 was utilized as control (100% orange jelly). In addition to microbial analysis, phytochemical analysis, physicochemical properties, and sensory evaluation were conducted. Results: The physico-chemical properties of the formulated jellies were in alignment with previous studies. The results of the microbiological analysis were excellent. As, there were no detectable levels of E. coli and Salmonella in the formulation for a period of up to 2 months. The sample T3 exhibited maximum level of total phenolic content (168.3 mg GAE/gm), total flavonoid content (49.1 mg QE/gm) and antioxidant activity (135.63 mg/100gm). Therefore, the bioactive compounds had a high precedence on the sample T3 than the control one. Conclusion: After evaluating all the factors, it can be concluded that creating a value-added product will make it easier to market a product that not only attracts consumers but also possesses concealed medicinal properties.
Exploring the Nutritional, Phytochemical, and Antibacterial Properties of Green Banana Pulp and Peel: A Comparative Analysis Chowdhury, Susmita; Aich, Bappa; Chowdhury, Arpita; Ahmad, Monsur
Health Dynamics Vol 2, No 12 (2025): December 2025 (In progress)
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd21202

Abstract

Background: Bananas, esteemed for their nutritional benefits and historical therapeutic use, are a favored fruit among consumers. Paradoxically, the banana peel, a significant by-product of the banana processing industry, is often disregarded and treated as waste. Nonetheless, banana peels represent an overlooked source of nourishment and adaptability. This study aimed to conduct a thorough evaluation of the nutritional composition, phytochemical properties, and bioactivity of green banana pulp and peel extracts. Methods: Banana pulp and peel were subjected to oven drying at a regulated temperature, and proximate analysis was conducted in accordance with AOAC methodologies. The analysis of bioactive components and antioxidant capability was conducted using a UV-visible spectrophotometer. High Performance Liquid Chromatography (HPLC) was utilized to identify active constituents such as phytochemicals in the extract. The disc diffusion method was utilized to assess the efficacy of the extracts against Escherichia coli and Staphylococcus aureus. Results: The banana peel powder had higher levels of crude protein (7.18±0.02%), crude fat (8.56±0.04%), crude fiber (26.77±0.096%), and ash (10.12±0.0106%). In contrast, banana pulp powder had higher moisture (6.09 ± 0.06%) and carbohydrate (81.76 ± 0.065%) content. The total flavonoid content in banana peel (226.22 mg QE/100g) was higher than that of banana pulp (58.21 mg QE/100g), and banana pulp had the highest total polyphenol content (24.06 mg GAE/100g). Both extracts contained essential tannins, and flavonoids, according to phytochemical screening. Also, banana pulp and peel extracts showed antibacterial activity against S. aureus and E. coli. Conclusion: This study emphasizes the enhanced nutritional profile of green banana peel relative to pulp, alongside its promising phytochemical and bioactive properties. Thus, banana pulp and peel powder may serve as valuable resources with various applications, fostering healthier diets, sustainable agriculture, and environmentally friendly innovations.
Co-Authors Aich, Bappa Akther, Shireen Amanullah, Mohammad Badsha, Md. Rahim Chowdhury, Arpita Chowdhury, Susmita Haque, Mohammad Mozibul Junayed, Md Morshed, Shamsul Punam, Farzana Shabnam Quader, Md. Fahad Bin Sarwar, Nazmul Tuhin, Meherun Nessa Yeasmin, Nilufa