Ramalingam C

Bio: Ramalingam C is an academic researcher. The author has contributed to research in topics: Phytochemical & Saccharum munja. The author has an hindex of 1, co-authored 1 publications receiving 6 citations.

Estimation of Bioactive Compounds from Saccharum munja Extract for theEvaluation of Anti-oxidants and Anti-bacterial Activities

Abstract: From time memorial, humans have used many plants as a treatment for many diseases. About two third of plant species are estimated to have a medicinal value. Plants synthesize phytochemicals which have anti-inflammatory, anti-oxidative and anti-microbial microbial properties thus making them important therapeutic sources. In this study, stem and leaf extract of Saccharum munja was prepared in ethanol and was screened for the presence of important phytochemical compounds. The different constituents present in the extract were identified by using GC-MS analysis. The extract was also found to possess potential antibacterial property and anti-oxidative activities. Also, an attempt was made to compare the effectiveness of stem and leaf extract of the plant. Stem extract was found to have better anti-oxidative activity than leaf extract.

GC-MS analysis of phytoconstituents from Amomum nilgiricum and molecular docking interactions of bioactive serverogenin acetate with target proteins.

Abstract: Amomum nilgiricum is one of the plant species reported from Western Ghats of India, belonging to the family Zingiberaceae, with ethno-botanical values, and is well-known for their ethno medicinal applications. In the present investigation, ethyl acetate and methanol extracts of A. nilgiricum were analyzed by Fourier transform infrared spectrometer (FTIR) and gas chromatography-mass spectrometry (GC-MS) to identify the important functional groups and phytochemical constituents. The FTIR spectra revealed the occurrence of functional characteristic peaks of aromatic amines, carboxylic acids, ketones, phenols and alkyl halides group from leaf and rhizome extracts. The GC-MS analysis of ethyl acetate and methanol extracts from leaves, and methanol extract from rhizomes of A. nilgiricum detected the presence of 25 phytochemical compounds. Further, the leaf and rhizome extracts of A. nilgiricum showed remarkable antibacterial and antifungal activities at 100 mg/mL. The results of DPPH and ferric reducing antioxidant power assay recorded maximum antioxidant activity in A. nilgiricum methanolic leaf extract. While, ethyl acetate leaf extract exhibited maximum α-amylase inhibition activity, followed by methanolic leaf extract exhibiting aldose reductase inhibition. Subsequently, these 25 identified compounds were analyzed for their bioactivity through in silico molecular docking studies. Results revealed that among the phytochemical compounds identified, serverogenin acetate might have maximum antibacterial, antifungal, antiviral, antioxidant and antidiabetic properties followed by 2,4-dimethyl-1,3-dioxane and (1,3-13C2)propanedioic acid. To our best knowledge, this is the first description on the phytochemical constituents of the leaves and rhizomes of A. nilgiricum, which show pharmacological significance, as there has been no literature available yet on GC-MS and phytochemical studies of this plant species. The in silico molecular docking of serverogenin acetate was also performed to confirm its broad spectrum activities based on the binding interactions with the antibacterial, antifungal, antiviral, antioxidant and antidiabetic target proteins. The results of the present study will create a way for the invention of herbal medicines for several ailments by using A. nilgiricum plants, which may lead to the development of novel drugs.

Evaluation of gamma irradiation and moringa leaf powder on quality characteristics of meat balls under different packaging materials

Abstract: This study was carried out to investigate the effects of irradiation doses (0, 1.5, and 3 kGy) on the physicochemical and microbial qualities of meat balls with or without moringa leaf powder (MLP) and 14 days under refrigerated storage. The results indicated that irradiation and storage caused significant changes on physicochemical attributes of meatballs and the decreasing trend in stability was observed in meatballs stored under aerobic packaging. Highest pH and TVBN were observed in samples treated with 3 kGy at day 14 in aerobic packaging without MLP. The addition of MLP and higher doses of irradiation reduced the total aerobic bacteria and coliforms counts. Different treatments did not affect the sensory quality of chicken samples. Hence, it was concluded that irradiation dose at 1.5 kGy with the addition of MLP and vacuum packaging may enhanced the safety, quality as well as stability of chicken meat during storage intervals. Practical applications: The health benefits of meat and its products make them popular among the consumers. Hence, this study indicates the significance of irradiation (at low dose) in preserving the meat for long time without causing immense deteriorative changes in its quality. Moreover, the addition of moringa leaf powder (MLP) (a natural antioxidant) and type of packaging (vacuum packaging) plays a vital role in maintaining the shelf life and stabilizing the safety of meat without causing major changes in its physicochemical, functional, and sensory characteristics.

Orifice based hydrodynamic cavitation of sugarcane juice: Changes in physico-chemical parameters and microbiological load

Abstract: An orifice based hydrodynamic cavitation system was developed for treating fresh sugarcane juice, non-thermally. The effect of hydrodynamic cavitation treatment parameters such as pressure (2.5, 3, and 3.5 bar), processing time (10, 20, 30, 40 min), and type of orifice plate geometry on the physicochemical attributes such as temperature rise, pH, titratable acidity (TA), total soluble solids (TSS), viscosity, change in colour and microbial load of the sugarcane juice were investigated. The maximum rise in temperature during the treatment was 22 °C at 3.5 bars with the 17 number of orifices. The pH decreased from 4.94 to 4.64 and TSS significantly reduced (p

Functional quality of optimized peach-based beverage developed by application of ultrasonic processing.

Abstract: The influence of thermal treatment (at 90°C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investigated. The results indicated that conventional pasteurization and sonication treatment did not show any significant changes in pH value and Brix amount of juice, and however, a rise in cloud value was observed under all processing conditions. The thermal treatment caused the decrement in total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (assessed by diphenyl dipicryl hydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS)), and organic acids of juice, whereas sonication treatment for 90 min increased maximum the activity of bioactive compounds (TPC: 600.61 µg/100 ml; TFC: 177 µg CE/100 ml), antioxidants (DPPH: 51.87%; FRAP: 506.13 µmol Trolox/L; ABTS: 1,507.375 µmol Trolox/L), and organic acids (malic acid: 998; citric acid: 128; oxalic acid: 145; shikimic acid: 63 µg/100 ml) as compared to other treatment conditions and control. Multivariate data analysis was done by principal component analysis as it identifies patterns in data by comparing data sets which is further expressed based on their similarities and discriminations, respectively.