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Browsing SNGGDCGCL by Author "Ghosh, Uma"

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    Classical Single Factor Optimisation of Parameters for Phenolic Antioxidant Extraction from Tamarind Seed (Tamarindus indica)
    (Horizon e-Publishing Group, 2025-01-04) Ghosh, Uma; Sarkar, Atreyi
    Presently the work deals with outreaching and exhaustive investigations involving single factor optimisation method, to optimise the parameters for phenolic antioxidant extraction from the seeds of Tamarindus indica. At first the characterization of the seeds has been performed by estimating the total calorie value, carbohydrate, protein, fat, Total Polyphenol Content (TPC), moisture (%), total ash (%), total solid (%), volatile solid (%), fixed carbon (%), bulk density (%), pH and solubility. The effects of solid to solvent ratio (1:10 - 1:30 w/v), ethanol concentration (25 - 100% v/v), extraction time (1 - 24 hours) and extraction temperature (25 - 60°C) have been investigated to optimise the extraction of Total Polyphenol Content (TPC) and Antioxidant capacity determined by Folin - Ciocalteu and FRAP analyses respectively. The solvent extraction conditions have been optimised at solid to solvent ratio of 1:20 w/v, 50% ethanol as solvent and 3 hours of shaking at 40°C.
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    Effect of extraction temperature and technique on phenolic compounds and antioxidant activity of Tamarindus indica seeds
    (Research Journal of Recent Sciences, 2025-01-04) Sarkar, Atreyi; Ghosh, Uma
    Natural antioxidants from tamarind seed pose preservative effect in food and disease protective benefits in biological system. system Extraction being the initial and crucial most step of antioxidant recovery is influenced by many conditions. In this study theth effects fects of technique and temperature during solvent extraction of phenolic antioxidants from tamarind seed have been studied. The extraction techniques compared have been shaking and magnetic stirring. A binary solvent system of 50 % ethanol has been used andd extraction has been carried out at varied ttemperatures (ranging 25 - 60° C). Total Polyphenol Content (TPC) and Total Antioxidant Activity (TAA) determined at these conditions have indicated magnetic stirring as the most convenient and exhaustive technique. ue. While the maximum TPC has been extractable at 60° C, the highest TAA has been recorded at the extraction temperature of 40 ° C. Results have indicated that extracting temperature and technique significantly (P<0.05) influenced the antioxidant property and total phenolic compound recovery from tamarind seed.
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    FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED
    (Annals. Food Science and Technology, 2025-01-04) Sarkar, Atreyi; Ghosh, Uma
    Shrikhand- an Indian dairy based dessert is high in fat content, hence susceptible to derogatory oxidative changes. In food industry and also in home based preparations, antioxidant compounds are added to readily oxidisable foods. In food industries commercial synthetic antioxidant usage is very common, whereas scientific reports are emerging indicative of the toxicity of these kinds of antioxidants. However due to food safety issues and consumer’s preference on natural food ingredients, natural antioxidants are now being explored for food formulations. In this study antioxidant extracts from tamarind seed has been utilized in shrikhand. Functional, textural, physico chemical and organoleptic properties of the samples have been tested along with their changing profile over a 60 days storage period has also been monitored. The study has been concluded with the remarks that tamarind seed extract can be successfully utilized in food matrix as a source of natural antioxidant
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    FORTIFICATION OF DAIRY PRODUCT SHRIKHAND WITH NATURAL ANTIOXIDANT FROM THE EXTRACT OF TAMARIND SEED
    (2024-11-11) Sarkar,Atreyi; Ghosh, Uma
    Shrikhand- an Indian dairy based dessert is high in fat content, hence susceptible to derogatory oxidative changes. In food industry and also in home based preparations, antioxidant compounds are added to readily oxidisable foods. In food industries commercial synthetic antioxidant usage is very common, whereas scientific reports are emerging indicative of the toxicity of these kinds of antioxidants. However due to food safety issues and consumer’s preference on natural food ingredients, natural antioxidants are now being explored for food formulations. In this study antioxidant extracts from tamarind seed has been utilized in shrikhand. Functional, textural, physico chemical and organoleptic properties of the samples have been tested along with their changing profile over a 60 days storage period has also been monitored. The study has been concluded with the remarks that tamarind seed extract can be successfully utilized in food matrix as a source of natural antioxidant.
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    Optimization of the extraction of natural phenolic antioxidants from the seeds of Tamarindus indica L. - an undervalued by product of food processing - using response surface methodology
    (Acta Biologica Szegediensis, 2025-01-04) Sarkar, Atreyi; Ghosh, Uma
    Optimization of the extraction of natural phenolic antioxidants from the seeds of Tamarindus indica L. - an undervalued by product of food processing - using response surface methodology Atreyi Sarkar, Uma Ghosh* Department of Food Technology and Biochemical Engineering, Jadavpur University, Jadavpur, Kolkata - 700032, India The seeds of Tamarindus indica are known to possess a wide range of phenolic compounds with high antioxidant activity as measured by the ferric reducing antioxidant power (FRAP). In the present study, the optimum conditions for the extraction of crude phenolic antioxidants from Tamarind seed were determined using response surface methodology (RSM). A central composite design (CCD) was used to investigate the effects of four independent variables, namely concentration of extractable solids in solvent (g/ml; X1), extraction time (h; X2), extraction temperature (°C; X3) and solvent concentration (%, v/v; X4) on the responses of total polyphenol content (TPC) and FRAP. The CCD consisted of 30 experimental runs. A second-order polynomial model was used for predicting the responses. Canonical analysis of the surface responses revealed that the predicted optimal conditions for the maximal yield of TPC and FRAP were concentra-tion of extractable solids in solvent of 0.049 g/ml, extraction time of 3.24 h, extraction temperature of 45 °C and a solvent concentration of 50%. The experimental values in the optimised condition coincided with the predicted ones within a 95% confidence interval, hence indicating the suitability of the model and the success of RSM in optimizing the extraction parameters.