Bioremediation of petroleum refinery wastewater using Bacillus subtilis IH-1 and assessment of its toxicity.

Environmental contamination from petroleum refinery operations has increased due to the rapid population growth and modernization of society, necessitating urgent repair. Microbial remediation of petroleum wastewater by prominent bacterial cultures holds promise in circumventing the issue of petroleum-related pollution. Herein, the bacterial culture was isolated from petroleum-contaminated sludge samples for the valorization of polyaromatic hydrocarbons and biodegradation of petroleum wastewater samples. The bacterial strain was screened and identified as Bacillus subtilis IH-1. After six days of incubation, the bacteria had degraded 25.9% of phenanthrene and 20.3% of naphthalene. The treatment of wastewater samples was assessed using physico-chemical and Fourier-transform infrared spectroscopy analysis, which revealed that the level of pollutants was elevated and above the allowed limits. Following bacterial degradation, the reduction in pollution parameters viz. EC (82.7%), BOD (87.0%), COD (80.0%), total phenols (96.3%), oil and grease (79.7%), TKN (68.8%), TOC (96.3%) and TPH (52.4%) were observed. The reduction in pH and heavy metals were also observed after bacterial treatment. V. mungo was used in the phytotoxicity test, which revealed at 50% wastewater concentration the reduction in biomass (30.3%), root length (87.7%), shoot length (93.9%), and seed germination (30.0%) was observed in comparison to control. When A. cepa root tips immersed in varying concentrations of wastewater samples, the mitotic index significantly decreased, suggesting the induction of cytotoxicity. However, following the bacterial treatment, there was a noticeable decrease in phytotoxicity and cytotoxicity. The bacterial culture produces lignin peroxidase enzyme and has the potential to degrade the toxic pollutants of petroleum wastewater. Therefore the bacterium may be immobilised or directly used at reactor scale or pilot scale study to benefit the industry and environmental safety.

Quality and antioxidant potential of goat's milk paneer prepared from different citrus juices and its whey.

The experiments reported in this research paper aimed to evaluate the physico-chemical and sensory characteristics, microbial quality and antioxidant potential of goat's milk paneer during storage (0-12 d, 4 ± 1°C). The juices from five different citrus fruits were used as coagulant (treatments) to make goat's milk paneer. The pH of all paneer samples decreased during storage whereas titratable acidity increased. Ash (%) fat (%) and protein (%) of paneer increased slightly during storage, whereas sensory perception decreased. The juices from all the citrus fruit varieties showed high contents of total phenolics and total flavonoids which ultimately influenced ferric reducing antioxidant power, total antioxidant capacity and radical scavenging activities. As the contents of different juices were also retained in the paneer matrix, so paneer coagulated with citrus juices also showed encouraging results in terms of total phenolic and flavonoid contents, ferric reducing antioxidant power and radical scavenging activities. Amongst all the paneers, the most promising was that coagulated by kinnow juice. In addition, the whey obtained from paneer coagulated by citrus juices also showed appreciable quantities of total phenolic and flavonoid contents, thereby beneficially influencing ferric reducing antioxidant power andradical scavenging activities. It is concluded that citrus juices improve the sensorial quality and antioxidant potential of goat's milk paneer and its whey.

Effects of dissolved organic matter derived from two herbs on the growth, physiology, and physico-chemical characteristics of four bloom-forming algae species.

While algal blooms occur frequently in lakes and reservoirs worldwide, the effects of dissolved organic matter (DOM) from lakeside and riparian zones on bloom formation are not well understood. In this study, we characterized the molecular composition of DOM from Cynodon dactylon (L.) Pers. (CD-DOM) and Xanthium sibiricum Patrin ex Widder (XS-DOM) and assessed their effects on the growth, physiology, volatile organic compounds (VOCs), and stable carbon isotope in four bloom-forming algae species (Microcystis aeruginosa, Anabaena sp., Chlamydomonas sp., and Peridiniopsis sp.). Stable carbon isotope analysis showed that the four species were affected by DOM. Both DOM types increased the cell biomass, polysaccharide and protein contents, chlorophyll fluorescence parameter values, and VOCs release of Anabaena sp., Chlamydomonas sp. and Microcystis aeruginosa, suggesting that DOM stimulated algal growth by increasing nutrient sources, photosynthetic efficiency, and stress tolerance. And in general, these three strains exhibited better growth at higher DOM concentrations. However, DOM treatment inhibited the growth of Peridiniopsis sp., as indicated by the increases in reactive oxygen species, damage in photosystem II reaction centers, and blockage in electron transport. Fluorescence analysis showed that tryptophan-like compounds were the main DOM components that affected algal growth. Molecular-level analysis suggested that unsaturated aliphatic compounds may be the most important DOM components. The findings indicate that CD-DOM and XS-DOM promote the blue-green algal blooms formation and thus should be considered in the management of natural water quality.

Combining different biomarkers to distinguish Chemlali virgin olive oils from different geographical areas of Tunisia.

BACKGROUND: Despite their high potential, Tunisian virgin olive oils (VOOs) are mainly exported in bulk or blended with VOOs of other origin, hindering their international market placement. To face this situation, their valorization is needed by highlighting their unique features and by developing tools to guarantee their geographical authenticity. Compositional features of Chemlali VOOs produced in three Tunisian regions were assessed to identify suitable authenticity markers. RESULTS: Quality indices ensured the quality of the VOOs studied. Volatile compounds, total phenols, fatty acid (FA) and chlorophylls are significantly influenced by the region of origin, which was justified by the differences found in soil and climatic conditions of the three geographical regions. To explore the capabilities of these markers for the geographical authentication of Tunisian Chemlali VOOs, classification models based on partial least squares-discriminant analysis (PLS-DA) were developed by grouping the minimum number of variables allowing the highest discrimination power, minimizing in this way the analytical procedure. The PLS-DA authentication model based on combining volatile compounds with FA or with total phenols achieved a correct classification of 95.7% of the VOOs according to their origin, as assessed by 10%-out cross-validation. Sidi Bouzid Chemlali VOOs achieved 100% of correct classification, while the misclassification between Sfax and Enfidha ones did not exceed 10%. CONCLUSIONS: These results allowed to establish the most promising and affordable combination of markers for the geographical authentication of Tunisian Chemlali VOOs from distinct production regions and provide the basis to further develop authentication models based on wider datasets. © 2023 Society of Chemical Industry.

Assessment of spatial variations in pollution load of agricultural soil samples of Ludhiana district, Punjab.

Surveying, mapping, and characterizing soil properties are the critical steps in designating soil quality. Continuous use of inorganic fertilizers, pesticides, wastewater discharge, and leachates cause soil degradation and contamination of potable water and food ultimately leading to soil pollution and ill effects on human health. This study was undertaken to monitor the soil quality of agricultural soil samples collected from ten different agricultural fields in Ludhiana, Punjab (India), near Buddha Nullah, a Sutlej River tributary. Physico-chemical characteristics and heavy metal contents of soil samples were estimated during the study. The obtained results showed that all the agricultural soil samples were slightly alkaline in nature. Soil nutrients such as nitrates, phosphates, and potassium ranged from 0.06 to 0.11 mg/g, 0.03 to 0.08 mg/g, and 0.04 to 0.15 mg/g respectively. The contents (mg/kg) of heavy metals such as cadmium, chromium, cobalt, copper, and lead were observed to be above the permissible limits in most of the soil samples. Allium cepa root chromosomal aberration assay was used for genotoxicity studies which has shown that Hambran (HBN), a site approx. 12.9 km of the Buddha Nullah, induced maximum genotoxic effects, i.e., 46.7% aberrant cells in root tip cells of Allium cepa. The statistical analysis revealed the positive correlation of heavy metals like Cr, Cu, and Ni (at p ≤ 0.05 and p ≤ 0.01) with the total chromosomal aberrations induced in Allium cepa.

Role of dominant macrophytes to treat Nambul river, the main polluter of Loktak - a dying Ramsar site in the Indo Burma hot spot (Manipur, India).

As a part of the monitoring process of the main polluting tributary of Loktak, the paper analyzed the water characteristics of the main polluted stretch of Nambul river i.e. Imphal Urban region. The results showed low pH (6.23 ± 0.32), high electrical conductivity (1373 ± 50.33 µSm-1), high turbidity (25.40 ± 0.90 NTU), poor dissolved oxygen content (0.53 ± 0.24 mgL-1), high nitrate, and phosphate concentrations (9.27 ± 0.40 and 2.05 ± 0.10 mgL-1, respectively). The Water Quality Index values indicate that Nambul river is unfit for drinking. Moreover, the Sodium Percentage, Sodium Adsorption Ratio, and Kelly's Ratio revealed the unsuitable nature of the river for irrigation. Therefore, in order to clean the river water, lab scale microcosm experimentation was carried out to highlight the potential of the dominant macrophytes viz. Eichhornia crassipes (Mart) Solms and Pistia stratiotes (L.) as phytofilters. The results showed increased pH (7.6 ± 0.11 and 7.5 ± 0.1), higher dissolved oxygen content (5.87 ± 0.30 and 3.28 ± 0.30 mgL-1), less turbidity (0.60 ± 0.25 and 0.40 ± 0.15 NTU) and reduced nitrate and phosphate concentrations (0.37 ± 0.03 and 0.52 ± 0.01 mgL-1, and 0.534 ± 0.025 and 0.346 ± 0.01 mgL-1, respectively).Novelty statementThe present study showed the deteriorating water quality of Nambul river, the main polluting source of Loktak - a Ramsar site in the Montreux records.Water Quality Index calculated was above the unsuitable level for drinking at all the sampling locations in the Imphal Urban region.Sodium percentage, sodium adsorption ratio and Kelly's ratio were above the desired limit, making the river water unfit for irrigation.Further, the microcosm experimentation showed that the dominant macrophytes viz. Eichhornia crassipes (Mart) Solms and Pistia stratiotes (L.) can control the pollution level of Nambul.

Antioxidant potential of a soft cheese (paneer) supplemented with the extracts of date (Phoenix dactylifera L.) cultivars and its whey

Objective: The present study was conducted to evaluate the antioxidant potential of paneer, a soft cheese supplemented with various water soluble date extracts during storage. Further, the whey obtained from all the paneer samples was also investigated for its antioxidant potential. Methods: The date cultivars were evaluated for their physico-chemical characteristics and date extracts were assessed for their antioxidant potential. Physico-chemical evaluation, microbiological quality and further antioxidant potential of the prepared paneer were carried out during storage period (0-8 days, 5°C). Results: All the date extracts were found to have considerable antioxidant activity due to presence of total phenolics and flavonoids. Owing to the presence of phenolics and flavoinds in date extracts, supplemented paneer showed higher trolox equivalent antioxidant capacity, reducing power and DPPH radical scavenging activity than control paneer. Paneer supplemented with Rabi extracts had the highest total phenolics (190.7 µg gallic acid equivalent/g paneer), DPPH radical scavenging activity (928.1 µmol equivalent of Trolx/g paneer) and trolox equivalent antioxidant capacity (9.2 µmol equivalent of Trolx/g paneer). The whey obtained from control paneer showed lower values of total phenolics, total flavonoids, DPPH, trolox equivalent antioxidant capacity and reducing power as compared to the values of whey obtained from paneer supplemented with date extracts. Conclusion: Paneer supplemented with date extracts and its whey may offer potent antioxidant activity.

Acceleration of Swiss cheese ripening by microbial lipase without affecting its quality characteristics.

The effect of exogenous microbial lipase enzyme on the ripening of Swiss cheese (0, 200, and 800U lipase in 30 L milk) was investigated for the physico-chemical, textural and sensory properties, along with its microstructure. The aim of this study was to investigate the application of microbial lipase to accelerate the ripening without affecting its original desirable quality characteristics. The effect of the microbial lipase was studied at different time periods (2, 30, 45, and 60 days) of the Swiss cheese ripening stages. Statistical analysis of the results showed that the physico-chemical parameters of cheese slightly increased during the ripening. Also, at all stages of the ripening hardness of Swiss cheese increased while the brittleness decreased. The number and size of the fat globules were also affected by the addition of the lipases. This study also showed that increase in the lipase amount had no significant change in quality and sensory parameters. Therefore, 200U of lipase was found to be sufficient to reduce the ripening time from 90 to 60 days by maintaining its genuine quality. Thus, this study suggested that the addition of microbial lipase may significantly reduce the cost of the cheese production by lowering the ripening period by 1 month and maintaining the quality of the final product.

Potential ecological risks of metal(loid)s in riverine floodplain soils.

The quality of soils under different land uses is getting deteriorated throughout the world due to various anthropogenic activities. This deterioration is highly complex in riverine floodplain areas due to contamination by multiple point and non-point sources and change in seasons. Therefore, a study was conducted to analyze seasonal (pre and post-monsoon) variations in physico-chemical characteristics, contents of metal(loid)s (Al, As, Cd, Cr, Co, Cu, Fe, Mn, Mo, Ni, Pb, Sb and Zn) in riverine floodplain soils under three land uses (agricultural, riverbank and roadside) from areas around the rivers Beas and Sutlej in Punjab, India. Further, analysis was done to assess the ecological and genotoxic risks (Allium cepa genotoxicity assay) posed by metal(loid)s in these soils. It was observed that soil samples under the three land uses were slightly alkaline (pre-monsoon) to acidic (post-monsoon) in nature with sandy texture and low soil organic matter. The levels of most metal(loid)s increased in post-monsoon soil samples under the three land uses, which was attributed to increase in soil organic matter, silt and clay contents in post-monsoon samples due to precipitation, flooding and sedimentation. The ecological Risk Index (58.3-104.5) and Modified Risk Index (145.2-178.9) calculated to analyze the level of ecological risks of metal(loid)s revealed that As, Cd and Sb posed moderate to considerable ecological risks in the agricultural and roadside soils in both seasons. Allium cepa genotoxicity assay indicated that the metal(loid)s in studied soils can cause genotoxic effects in biological systems. Therefore, various steps such as reduction in use of agrochemicals, promotion of organic agricultural methods and decontamination of soils using techniques such as phytoremediation etc must be taken to ensure reduction and containment of metal(loid)s in such riverine floodplain areas.

Physico-chemical parameters and levels of polycyclic aromatic hydrocarbons in water, sediments and soil in River Nzoia, Kakamega county-Kenya.

The River Nzoia basin is the main source of water for domestic, agricultural, and industrial activities. The levels of the priority polycyclic aromatic hydrocarbons (PAHs) in water, soil, and sediments of River Nzoia during two seasons are reported. The physico-chemical parameters gave levels that were within the maximum allowable limit but with significant differences between the wet and dry seasons (p < 0.005). In water (max: 0.092 ± 0.003 ng/L) and soils (max 9.74 ± 1.97 ng/g), levels were significantly higher in the wet season unlike in sediment (8.94 ± 3.33 ng/g). Although all levels were below the recommended limits, the results form a need basis for continuous monitoring as recommended by WHO and USEPA.

Phytoremediation of Heavy Metals Using Cotton Plant: A Field Analysis.

Phytoremediation, a technique dependent on the heavy metal bioaccumulation and translocation in different parts of plants, is an efficient and environment friendly method for decontamination of soils from metals. In the present study, the bioaccumulation and translocation of heavy metals was analyzed in different parts of cotton plant grown in intensively cultivated agricultural fields of Malwa region of Punjab, India. The soils were found to be alkaline in nature with very high sand contents which resulted in low retention of metals (As, Cr, Cu, Mn, Sr and Zn) in soils. But, the bioaccumulation factor and translocation factor calculated for metal accumulation analysis in cotton plant parts were found to be above 1 (maximum 9.13 for Sr) which indicated that the cotton plant (a non-edible fibre crop) can prove to be a significant system for phytoremediation and an efficient green tool for decontamination of soils from heavy metals.

Gelatin production using fish wastes by extracted alkaline protease from Bacillus licheniformis.

An effort was made to produce gelatin from Common carp wastes using extracted alkaline protease from Bacillus licheniformis PTCC 1595. Fermentation was performed by submerged media for 48 h and 72 h. The hydrolyzing enzyme was added in 5, 10, 15, 20, and 25 units per gram of wastes powder for hydrolysis. The produced gelatin was compared with commercial bovine gelatin with regard to some rheological and physicochemical properties. The yield of gelatin production was also determined as a result of hydroxyproline extraction from fish wastes. SDS-PAGE was performed for enzyme and gelatins. For enzyme, two bands were achieved with 39 and 10.5 kDa molecular weight which were separated passing through a 15 kDa UF filter. Both gelatins showed ß, α1, and α2 chains as basic components, but the fish waste gelatin showed narrow bands. In conclusion, foam expansion and water holding capacity were approximately equal in both gelatin types used for food industry application. The results indicated that using 20 units of enzyme per gram of waste powder was the optimum amount of enzyme application. Further, fish wastes were concluded to be a practical source for gelatin production.

Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C).

Present study was conducted to evaluate the anti-oxidant and anti-microbial efficiency of porcine blood hydrolysate (PBH) in refrigerated pork batter. PBH produced by alcalase was included into pork batter at different levels viz. PBH1-0.03, PBH2-0.06 and PBH3-0.09% (w/w) and compared with control (C-0%) and positive control (PC-0.02% BHT w/w). The pH increased, whereas water activity, extract release volume and emulsion stability decreased during storage; however, all these parameters were better maintained in the treated groups. Anti-oxidant efficacy of treatments improved in a concentration dependent manner. Peroxide, thiobarbituric acid reacting substances and free fatty acid values were significantly lower than control throughout storage. The colour and microbial quality was better maintained in treatments than C and PC. In microbial challenge test, counts of tested microbes in treatment batter reduced up to 4th day but increased thereafter. Results suggest that PBH can be utilized as a potential component to improve physico-chemical quality, colour, oxidative and microbial stability of meat batter during refrigerated storage.

Seasonal variations of Saanen goat milk composition and the impact of climatic conditions.

The aim of this research was to investigate the effect of climatic conditions and their impact on seasonal variations of physico-chemical characteristics of Saanen goat milk produced over a period of 4 years. Lactation period (early, mid and late) and year were considered as factors that influence physico-chemical composition of milk. Pearson's coefficient of correlation was calculated between the physico-chemical characteristics of milk (fat, proteins, lactose, non-fat dry matter, density, freezing point, pH, titrable acidity) and climatic condition parameters (air temperature, temperature humidity index-THI, solar radiation duration, relative humidity). Results showed that all physico-chemical characteristics of Saanen goat milk varied significantly throughout the lactation period and years. The decrease of fat, protein, non-fat dry matter and lactose content in goat milk during the mid-lactation period was more pronounced than was previously reported in the literature. The highest values for these characteristics were recorded in the late lactation period. Observed variations were explained by negative correlation between THI and the physico-chemical characteristics of Saanen goat milk. This indicated that Saanen goats were very prone to heat stress, which implied the decrease of physico-chemical characteristics during hot summers.

Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends of essential oils.

The present study was carried out to evaluate effect of natural anti-oxidants on the quality of mutton nuggets. Different blends of essential oil were evaluated for incorporation in mutton nuggets and it was found that Blend-1 had significantly higher sensory scores. Then, Blend-1 was tried at 0.25, 0.5 and 0.75% levels and product containing 0.25% level received significantly higher sensory scores. Thereafter, two combinations of flaxseed flour and 0.25% Blend-1 were tried viz., 4% flaxseed flour + 0.25% Blend-1 and 8% flaxseed flour + 0.25% Blend-1. Evaluation of sensory and physico-chemical properties were done in mutton nuggets incorporated with 0.25% Blend-1 (T-1) and selected combination (4% flaxseed flour + 0.25% Blend-1) (T-2). T-2 had significantly higher dietary fiber and crude fiber than T-1 products. These products were then assessed for quality changes during storage at refrigerated temperature for 30 days at 5 days interval. Significantly lower TBARS values were recorded for treatment products than control at each interval of storage period. T-2 product showed significantly higher DPPH value than other products. Microbial count remained within the permissible limit of log104 cfu/g for TPC, PC, yeast and mould count up to 15th day, 25th day and 30th day for control, T-1 and T-2 products, respectively. Essential oil and their combination incorporated mutton nuggets had about 10 days longer shelf life than control.

Fortification of dahi (Indian yoghurt) with omega-3 fatty acids using microencapsulated flaxseed oil microcapsules.

The objective of the study was to develop and characterize omega-3 dahi (Indian yoghurt) through fortification of microencapsulated flaxseed oil powder (MFOP). Four different formulations of MFOP were fortified in dahi @ 1, 2 and 3 % levels and the level of addition was optimized on the basis of sensory scores. Dahi fortified at 2 % level was observed comparable to control, which was further studied for titratable acidity, syneresis, firmness, stickiness, oxidative stability (peroxide value), α-linolenic acid (ALA, ω-3) content and sensory attributes during 15d of storage. MFOP fortified dahi showed significantly (p < 0.05) higher acidity and percent syneresis after 12d of storage. However, peroxide value remained well below (~0.41) to the maximum permissible limit (5 meq peroxides/kg oil) prescribed by Codex Alimentarius Commission (1999). Gas-liquid chromatography profile showed ~21 % decrease in ALA content in fortified dahi after 15d of storage. Overall, it can be concluded that flaxseed oil microcapsules could be successfully incorporated in dahi; which could serve as a potential delivery system of omega-3 fatty acids.

Effect of processing method on physico-chemical and functional properties of two fonio (Digitaria exilis) landraces.

In West Africa, landraces or local varieties of fonio are processed into many products by women using small processing units and marketed locally as well as exported to Europe and the United States. The objective of this study was to evaluate the effect of processing methods, namely parboiling, precooking and roasting on the physico-chemical and functional properties of two mainly preferred fonio landraces (Iporhouwan and Namba) by consumers. Results showed that the physico-chemical characteristics and most functional properties were significantly (P < 0.0001) affected by the processing methods. The lowest brightness (L*) values were obtained for parboiled fonio for the two landraces. However, parboiled fonio presented the best biochemical composition as compared to the dehusked, milled, precooked and roasted fonio samples. The protein contents of parboiled fonio samples were 6.06 % and 7.24 % for Iporhouwan and Namba landraces respectively. The values of peak viscosity, trough viscosity, breakdown, final viscosity and setback, were significantly higher for dehusked and milled fonio than for precooked, parboiled and roasted fonio with respect to both landraces. The milled fonio showed highest peak viscosity (2,668.5 cP) which was similar for the both tested landraces.

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders.

It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat rings. Extenders such as rice flour, barnyard millet flour and texturized soy granule powder at 5, 10 and 15 % levels were incorporated separately replacing the lean meat in pre standardized dehydrated chicken meat ring formulation. On the basis of physico-chemical properties and sensory scores optimum level of incorporation was adjudged as 10 %, 10 % and 5 % for rice flour, barnyard millet flour and texturized soy granule powder respectively. Products with optimum level of extenders were analysed for physico-chemical and sensory attributes. It was found that a good quality dehydrated chicken meat rings can be prepared by utilizing spent hen meat at 90 % level, potato starch 3 % and refined wheat flour 7 % along with spices, condiments, common salt and STPP. Addition of an optimum level of different extenders such as rice flour (10 %), barnyard millet flour (10 %) and TSGP (5 %) separately replacing lean meat in the formulation can give acceptable quality of the product. Rice flour was found to be the best among the three extenders studied as per the sensory evaluation.

Physico-chemical characteristics and stability aspects of coconut water and kernel at different stages of maturity.

Coconut water and kernel are the edible portions of the coconut. A study was carried out to evaluate the physico-chemical characteristics, phytonutrients and stability of coconut water (CW), kernel (CK) at different stages of maturity and commercial coconut products (CCP). The moisture content of CW, CK and CCP were in the range of 95-97 g 100 g(-1), 50-85 g 100 g(-1) and 0.4-3 g 100 g(-1) respectively. Fat content in CW was low (4-115 mg 100 g(-1)) whereas in kernel it was high (37-56 g 100 g(-1)). The CW was acidic in nature (pH 4.5-5.2). Ash content of CK decreased with maturity (1.0-1.5 %) whereas that of CW remained steady (0.3-0.4 g 100 g(-1)) with maturity. The total sugar content (3.9-4.6 g 100 g(-1)) and acidity (0.3-0.4 g 100 g(-1)) of CW did not change with maturity. The phenolics content increased in water (1.4-4.3 mg 100 g(-1)) and kernel with maturity (18.5-24.8 mg 100 g(-1)). The fatty acid composition of the oil extracted from the CK had increased saturated fatty acids (C12:0) (38-48 g 100 g(-1)) and decreased monounsaturated fatty acid (C18:1) (13-5 g 100 g(-1)) with maturity. The percentage of medium chain fatty acids increased with different stages of maturity (47-78 g 100 g(-1)). The CW and CK contained higher amount of phenolics (1.4-4.3 mg 100 g(-1) and 18.5-24.8 mg 100 g(-1) respectively) and total tocopherols of CK (0.14-0.59 mg 100 g(-1)) when compared to CCP. This study indicated that CW and CK could serve as valuable raw materials for the preparation of functional food supplement.

Quality characteristics and stability of Moringa oleifera seed oil of Indian origin.

Cold pressed and hexane extracted moringa seed oils (CPMSO and HEMSO) were evaluated for their physico-chemical and stability characteristics. The iodine value, saponification value and unsaponifiable matter of CPMSO and HEMSO were found to be 67.8 and 68.5 g I2 / 100 g oil, 190.4 and 191.2 mg KOH / g oil and 0.59 and 0.65%, respectively. The total tocopherols of CPMSO and HEMSO were found to be 95.5 and 90.2 mg/Kg. The fatty acid composition of CPMSO and HEMSO showed oleic acid as the major fatty acid (78-79%). The oxidative, thermal and frying stabilities of the CPMSO were compared with commercial raw and refined groundnut oil (GNO and RGNO). The CPMSO was of adequate thermal stability and better oxidative stability as it showed 79% lesser peroxide formation than GNO. The frying stability of CPMSO was better as it showed lower increase in free fatty acid (28%), peroxide value (10 meq O2/Kg) and color (25%) than RGNO (48%, 22 meq O2/kg and 52%, respectively) after frying.