Antioxidant potential of extracts from peels and stems of yellow-fleshed and white cassava varieties

This study focused on the exploration of the potentials of extracting antioxidants from peels and stems of yellow-fleshed and white cassava varieties. The effect of particle size (0.2 and 0.5 mm) and variety on the phenolic content and antioxidant activity was assessed. The peels of the yellow-fleshed cassava variety with a particle size of 0.2 mm showed the highest phenolic content with 681.5 GAE mg 100 g⁻¹ and antioxidant activity of 19% and 425 μM TE g⁻¹ dry matter using DPPH and FRAP assays respectively. The stems of the white cassava with a particle size of 0.2 mm exhibited high phenolic content (442.4 GAE mg 100 g⁻¹) and antioxidant activity of 12.8% and 234 μM TE g⁻¹, better than the stem of the yellow-fleshed cassava. These results indicate that phenolic and antioxidant extractions were influenced by variety, the plant parts and particle size for the antioxidant assays.     

Identification and molecular mechanisms of novel antioxidative peptides from fermented camel milk (Kachchi breed,India) with anti-inflammatory activity in raw macrophages cell lines

The investigation was aimed at assessing anti-inflammatory and antioxidative activities along with the release of peptides with antioxidative properties during the fermentation of camel milk by Lacticaseibacillus casei (NK9). Reverse-phase high-performance liquid chromatography (RP-HPLC) was used to separate the bioactive peptides of 3 and 10 kDa (permeates and retentates). Reverse-phase liquid chromatography–mass spectrometry (RPLC/MS) was used to identify and characterise the pure bioactive peptides, and the effect of fermented camel milk on inflammation produced by lipopolysaccharide (LPS)/endotoxin in RAW 264.7 (Ralph and William's cell line) was also examined. Furthermore, docking revealed that peptides (LLNEK and IYTFPQPQSL) were predicted to inhibit myeloperoxidase (nMPO) activity by engaging with different residues in and around the human myeloperoxidase (hMPO) active site.     

Isoricinoleic acid inSemecarpus kurzii seed oil

Seed oil ofSemecarpus kurzii was found to contain 10.5% of 9-hydroxy-cis-12-enoic (isoricinoleic) acid along with the usual fatty acids. The identification of the hydroxy acid was made on the basis of chromatographic, spectroscopic and chemical methods, with isoricinoleic acid used as the reference standard.     

Chemical investigation of Acacia seed oils

The seed oils of Acacia mollissima, A. torta, A. lenticularis and A. nilotica are found to contain 6.2, 5.3, 4.7 and 3.1%, respectively, cor-onaric acid in addition to other fatty acids. The structure of coronaric acid was established by chemical and physical methods using Chrysanthemum coronarium seed oil and its derived coronaric acid as the reference sample.     

A survey on Urdu and Urdu like language stemmers and stemming techniques

Stemming is one of the basic steps in natural language processing applications such as information retrieval, parts of speech tagging, syntactic parsing and machine translation, etc. It is a morphological process that intends to convert the inflected forms of a word into its root form. Urdu is a morphologically rich language, emerged from different languages, that includes prefix, suffix, infix, co-suffix and circumfixes in inflected and multi-gram words that need to be edited in order to convert them into their stems. This editing (insertion, deletion and substitution) makes the stemming process difficult due to language morphological richness and inclusion of words of foreign languages like Persian and Arabic. In this paper, we present a comprehensive review of different algorithms and techniques of stemming Urdu text and also considering the syntax, morphological similarity and other common features and stemming approaches used in Urdu like languages, i.e. Arabic and Persian analyzed, extract main features, merits and shortcomings of the used stemming approaches. In this paper, we also discuss stemming errors, basic difference between stemming and lemmatization and coin a metric for classification of stemming algorithms. In the final phase, we have presented the future work directions.     

Effects of lubrication in the oblique stagnation-point flow of a nanofluid

This study investigates the oblique flow of a nanofluid near a stagnation point past a lubricated plate. A power-law fluid is utilized for lubrication. A suitable set of transformation is utilized to obtain system of dimensionless governing equations. A well-known numerical technique known as Keller-box method is employed to get the similar solution. Influence of emerging parameters on the flow characteristics has been discussed in the presence of lubrication through graphs and numerical data ranging from no slip (\(\beta \to \infty )\) to full slip (\(\beta \to 0)\). Impact of thermophoresis and Brownian motion is further investigated. A comparison in the special cases between the present and published data validates this work.