Effects of repeated frying on physicochemical characteristics,oxidative stress,and free radical scavenging potential of canola oil and ghee

The repeated use of cooking oils and ghee for the deep frying of food materials may affect their nutritional quality. The present study evaluated the effect of repeated frying on the physicochemical characteristics and antiradical potential of canola oil and ghee. The oil and ghee were used for frying of fish and chicken for 2, 4, 6, 8, and 10 frying cycles followed by the analysis of physicochemical, oxidative stress, and antiradical parameters. Regression analysis of the data showed a frying cycle-dependent significant linear increase in saponification (R² = 0.9507–0.9748), peroxide and acid values (R² = 0.956–0.9915), and malondialdehyde (MDA) production (R² = 0.9058–0.9557) of canola oil and ghee subjected to fish and chicken frying but exponential increase in saponification value (R² = 0.9778) and MDA production (R² = 0.7407) of canola oil and ghee used for fish frying. The increase in the number of frying cycles linearly decreased the iodine value (R² = 0.9781–0.9924), and 1, 1-diphenyl-2-picrylhydrazyl, hydroxyl, and 2, 2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radical scavenging potential (R² = 0.9089–0.9979) of canola oil and ghee. Repeated frying in cooking oil and ghee increases oxidative stress and decreases their physicochemical and antioxidant qualities. Canola oil was comparatively more oxidative resistant than canola ghee. The regression equations derived from regression analysis will guide researchers to conduct similar types of univariate studies.     

Exploring Regional Profile of Drought History- a New Procedure to Characterize and Evaluate Multi-Scaler Drought Indices Under Spatial Poisson Log-Normal Model

Water Resources Management - Drought is recurrently occurring in many parts of the globe. In contrast to other natural hazards, drought has complex climatic characteristics. Several environmental...     

Intelligent Transmission Control for Efficient Operations in SDN

Although the Software-Defined Network (SDN) is a well-controlled and efficient network but the complexity of open flow switches in SDN causes multiple issues. Many solutions have been proposed so far for the prevention of errors and mistakes in it but yet, there is still no smooth transmission of pockets from source to destination specifically when irregular movements follow the destination host in SDN, the errors include packet loss, data compromise etc. The accuracy of packets received at their desired destination is possible if networks for pockets and hosts are monitored instead of analysis of network snapshot statistically for the state, as these approaches with open flow switches, discover bugs after their occurrence. This article proposes a design to achieve the said objective by defining the Intelligent Transmission Control Layer (ITCL) layer. It monitors all the connections of end hosts at their specific locations and performs necessary settlements when the connection state changes for one or multiple hosts. The layer informs the controller regarding any state change at one period and controller collects information of end nodes reported via ITCL. Then, updates flow tables accordingly to accommodate a location-change scenario with a route-change policy. ICTL is organized on prototype-based implementation using the popular POX platform. In this paper, it has been discovered that ITCL produces efficient performance in the trafficking of packets and controlling different states of SDN for errors and packet loss.     

A new nonparametric double exponentially weighted moving average control chart

There are many practical situations where the underlying distribution of the quality characteristic either deviates from normality or it is unknown. In such cases, practitioners often make use of the nonparametric control charts. In this paper, a new nonparametric double exponentially weighted moving average control chart on the basis of the signed-rank statistic is proposed for monitoring the process location. Monte Carlo simulations are carried out to obtain the run length characteristics of the proposed chart. The performance comparison of the proposed chart with the existing parametric and nonparametric control charts is made by using various performance metrics of the run length distribution. The comparison showed the superiority of the suggested chart over its existing parametric and nonparametric counterparts. An illustrative example for the practical implementation of the proposed chart is also provided by using the industrial data set.     

SER and throughput analysis of space–time analog network coded relaying system over shadowed Rician fading channels

Wireless Networks - This research article presents an innovative approach based on analog network coding (ANC) in conjunction with space time block coding (STBC) which is termed as space time...     

Silicon Mitigates Drought Stress in Wheat (Triticum aestivum L.) Through Improving Photosynthetic Pigments,Biochemical and Yield Characters

Silicon - Feeling prone to stress differs with plant production stage, water scarcity near commencement of grain filling phase has a significant reduced grain yield through fewer endosperm and sink...     

Egg white proteins and β-cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus

The effect of egg white protein (EWP) and β-cyclodextrin (β-CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at −18 °C for 60 days. Different proportions of EWP:β-CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl contents and Ca-ATPase activity (0.297 to 0.136 mmol g⁻¹) decreased. Moreover, protein denaturation also prompted the surface hydrophobicity (11.47 to 32.06 μg) and carbonyls (26.36 to 49 mg.28 nmol mg⁻¹) of control MP. A significant decline was observed in emulsifying properties. Besides, EWP:β-CD showed remarkable stability against oxidative changes, by significantly reducing the carbonyls (26.26 to 37.69 nmol mg⁻¹) and surface hydrophobicity (11.51 to 20.31 μg) and also the decline of Ca-ATPase activity (0.29 to 0.19 mmol g⁻¹). It can be concluded that EWP:β-CD (6%) is an efficient approach against oxidative changes in MP from Culter alburnus.     

Using artificial intelligence techniques for COVID-19 genome analysis

Applied Intelligence - The genome of the novel coronavirus (COVID-19) disease was first sequenced in January 2020, approximately a month after its emergence in Wuhan, capital of Hubei province,...     

Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars

The effect of various soaking mediums, viz. water (control), 3% NaCl and 0.2% acetic acid, and without soaking on the physicochemical properties of parboiled selected glutinous (TDK8 and TDK11) and non-glutinous (Doongara) was investigated in the present study. Results showed that the chemistry of soaking had a significant effect on the head rice yield (HRY), grain hardness, crystallinity, color, pasting and thermal properties, textural attributes, and glycemic index of these rice varieties. Soaking with NaCl and acetic acid significantly increased the grain hardness and HRY than control and without soaking treatments. Acetic acid and NaCl soaking significantly affected crystalline regions of starch resulting in reduced crystallinity in X-ray diffraction analysis and thermal endotherms in DSC analysis. NaCl soaking induced swelling of starch granules resulting in high peak and final viscosities. However, acetic acid restricted swelling resulting in reduced peak and final viscosities. NaCl and acetic acid soakings also resulted in increased hardness and adhesiveness of cooked grains than normal water soaked and un-soaked parboiled rice samples. Interestingly, change in textural attributes was prominent in parboiled glutinous rice. The color difference value for fresh parboiled samples was significantly lower for acetic acid soaked samples compared to NaCl soaked and un-soaked samples probably due to bleaching effect of acetic acid. Moreover, parboiling also resulted in significant reduction in glycemic index of glutinous rice. These findings revealed the potential application of parboiling with modified soaking techniques to improve the grain quality.