Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Health Dynamics
Quader, Md. Fahad Bin
Unknown Affiliation
Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search
Journal : Health Dynamics

 1 
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.
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.
Nutritional Composition, Bioactive Compounds, and Antioxidant Activity of Fig (Ficus carica L.) Jam Varieties: A Functional Food Perspective Manik, Md. Masuduzzaman; Quader, Md. Fahad Bin; Masum, M Abdullah Al; Iftekhar, Afra Binte; Rahman, Sk Abidur; Sarker, Md Samun; Hossain, Delower
Health Dynamics Vol 2, No 7 (2025): July 2025
Publisher : Knowledge Dynamics

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33846/hd20702

Abstract

Background: Figs (Ficus carica L.), widely valued in Asia and the Middle East, are recognized for their rich nutritional profile and medicinal properties, including potential anti-cancer and cardiovascular benefits. Both fresh and dried figs are abundant in fiber, trace minerals, antioxidant polyphenols, proteins, sugars, organic acids, and volatile compounds. This study aimed to evaluate the quality of fig jams prepared with three different sweeteners—white sugar, brown sugar, and honey. Methods: The jams were analyzed for their nutritional composition (fat, protein, fiber, vitamin C, carbohydrates, and total solids), chemical properties (titratable acidity and pH), bioactive compounds (total phenolic, flavonoid, and anthocyanin contents), and microbial safety (total viable count, yeast, and mold counts). Results: The findings revealed that honey fig jam had the highest acidity (0.048 ± 0.001), fiber (2.38 ± 0.002%), protein (5.95 ± 0.05%), and vitamin C (8.00 ± 0.1 mg/100g) content. White sugar fig jam exhibited the lowest moisture content (36.28 ± 0.28%) and ash percentage (0.70 ± 0.05%). The total soluble solids (TSS) were highest in brown sugar fig jam (67 ± 1.00%) and slightly lower in white sugar and honey fig jams (66 ± 1.00%). Significant differences (p < 0.05) in phytochemical compounds were observed among the samples. Conclusion: These results highlight the influence of sweeteners on the quality attributes of fig jam, with brown sugar emerging as a favorable option for optimizing both nutritional value, chemical quality and sensory properties. This study provides valuable insights for the development of fig-based products, contributing to the growing demand for functional foods.
Co-Authors Ahmad, Monsur Badsha, Md. Rahim Chowdhury, Arpita Hossain, Delower Iftekhar, Afra Binte Junayed, Md Manik, Md. Masuduzzaman Masum, M Abdullah Al Morshed, Shamsul Rahman, Sk Abidur Sarker, Md Samun Tuhin, Meherun Nessa