Phenolic Content and Antioxidant Activity of Germinated and Cooked Pulses

Five commonly consumed pulses, Mah (Vigna mungo), Green mung (Vigna radiata), Arhar (Cajanas cajan), Masur (Lens esculantus), and Moth (Vigna aconitifolia), were studied for their total phenolic content and antioxidant activity after germination (12 and 24 h) and pressure cooking. Arhar had the highest total phenolic content (6.71 mg ferulic acid/g flour) whereas Moth had the least (1.54 mg/g). All pulses, except Moth, showed a significant decrease in total phenolic content after germination. The antioxidant activity of the pulses varied from 10.61 to 36.38% (DPPH radical scavenging activity), which significantly decreased with germination in all pulses except Moth. The total phenolic content highly correlated with the antioxidant activity in the pulses. Cooking lowered the total phenolic content by 10–45% and antioxidant activity by 27–68% in the control and germinated pulses.     

Extrusion of Hulled Barley Affecting β-Glucan and Properties of Extrudates

Grits from eight different hulled barley cultivars were subjected to extrusion cooking on a twin screw extruder, and the effect of extrusion variables (temperature and moisture) on β-glucan and physicochemical properties was evaluated. The highest bulk density was observed for extrudates extruded at 150 °C and 20% moisture (low temperature high moisture, LTHM) while the highest expansion was observed for the extrudates extruded at 150 °C and 15% moisture (low temperature low moisture). Extrusion reduced the lightness (L*) of the extrudates and the highest decrease observed for LTHM extrudates. Increasing the feed moisture decreased water solubility index (WSI) significantly while increasing the extrusion temperature significantly increased WSI. The high temperature high moisture (HTHM) extrudates exhibited the highest water absorption capacity. The total β-glucan content was not affected by extrusion cooking, but a significant increase in soluble β-glucan was observed with the highest in high temperature low moisture extrudates. The ratio of soluble to insoluble β-glucan varied from 0.7 to 1.5 in the control barley, but after extrusion cooking, the ratio was changed from 1.2 to 3.1. The β-glucan extractability increased by up to 8% after extrusion with extrudates from HTHM showing the highest extractability. The extent of starch gelatinization varied from 80% to 100% upon extrusion, and the highest was observed in HTHM extrudates. A significant decrease in the peak and final viscosity of the extrudates at all the extrusion conditions was observed.     

Milling behavior of hulled barley and its thermal and pasting properties

Eight commonly grown Indian hulled barley cultivars were studied for their dehusking, pearling, physico-chemical, β-glucan, pasting and thermal behavior. Milling of the hulled barley at 14% moisture significantly lowered the dehusking and pearling time as compared to milling at 10% moisture content. The extraction rate ranged from 55.05% to 62.35% and significantly (p < 0.05) differed among the cultivars. Particle size distribution of flours was significantly different among the cultivars with flour from RD-2552 and RD-2035 cultivars having the most even particle size distribution. The colour difference (ΔE) was not significantly different among cultivars. The extractable β-glucan content varied from 1.93% to 3.81% among the cultivars and was highest in PL-172. The final pasting viscosity was significantly different among cultivars while the pasting temperature did not vary significantly. The enthalpy (ΔH) of gelatinization of barley flour varied from 4.45 to 7.08 J/g and gelatinization temperature (T_p) varied from 64.23 to 66.26 °C.     

Extending shelf life of chapatti by partial baking and frozen storage

The effect of conventional and partial baking and storage at two different temperatures (ambient and −18 °C) on the texture of wheat flour chapatties was evaluated using tensile deformation and the extent of retrogradation was studied using DSC. The extensibility of the conventionally baked chapatti decreased by 58.7% and 20.15%, respectively after storage of 24 h at ambient and frozen temperature. The partially baked chapatti showed a much lower decrease of 3.7% and 0.01% in extensibility when stored under the same conditions. Chapatties, both conventionally and partially baked stored at ambient temperature showed higher retrogradation enthalpy than their counterparts kept at −18 °C. Extended frozen storage of the chapattis from partially baked chapatti resulted in a progressive increase in the extensibility whereas the extensibility of the conventionally baked chapatties was not affected. Lowest water absorption index of 4.60 was observed in partially baked chapatti stored for 24 h at ambient temperature indicating that maximum retrogradation (4.19 J/g) had taken place. Frozen partially baked chapatties after thawing and rebaking exhibited texture equivalent to that of conventionally baked chapatties therefore they could be considered a better option than frozen conventionally baked chapatties for retarding staling.     

Combating/eliminating dispersion-induced fading using suppressed carrier link for OFDM signal

We investigate the performance of 20-GHz radio over fibre (RoF) system having orthogonal frequency division multiplexed (OFDM) as radio signal using two modulation techniques – balanced detection for intensity modulation direct detection (IMDD) and coherent heterodyne detection suppressed carrier (SC) modulation. Dispersion-induced power fading is seen in conventional IMDD links due to the dependence of dispersion over frequency-dependent refractive index of the fibre. SC link is seen to compensate the power fading by terminating the direct current and even-order harmonics with the suppression of carrier along with balanced detection.     

Antioxidant properties of sand roasted and steam cooked Bengal gram (Cicer arietinum)

Nine different Bengal gram (Cicer arietinum) cultivars were subjected to sand roasting and steam cooking and the effect on antioxidant properties were evaluated. The control untreated Bengal gram cultivars varied significantly with respect to their antioxidant properties. Both the thermal treatments lead to a significant increase in total phenolic content of up to 54% upon roasting and 97% upon steam cooking, respectively. Similarly, a significant increase in antioxidant activity was also observed by roasting (up to 64.5%) and steam cooking (up to 225%). A significant decrease in total color difference was noticed upon roasting (up to 11%) and steam cooking (up to 21%). The reducing power was increased significantly after roasting and steam cooking, however, steam cooking brought about greater increase in reducing power (up to 109%). Metal chelating activity was increased by up to 91.5% upon roasting and steam cooking. The study revealed that the steam cooking brought about greater increase in total phenolic content, reducing power, and metal chelating activity as compared to roasting.

     

Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions

Eight different hulled barley cultivars were evaluated before and after germination for total phenolic content (TPC), antioxidant activity (AOA) and polyphenol oxidase (PPO) activity. Germination for 12 h significantly decreased the TPC in whole flour (WF), bran (B) and refined flour (RF), however, further increase in germination to 24 h significantly increased the TPC in the fractions. Germination for 12 h duration significantly increased the AOA for WF, B and RF and further increase in germination to 24 h significantly increased the AOA in all the barley cultivars tested. A strong positive correlation was observed between AOA and TPC. Upon germination for 12 h the polyphenol oxidase activity of WF, B and RF significantly decreased by 13.31–59.22, 1.93–59.46 and 7.08–45.87%, respectively, however, the PPO activity increased upon germination for 24 h. The highest level of TPC and AOA was observed in the bran fraction of all the barley cultivars.     

Quinoline-Dihydropyrimidin-2(1H)-one Hybrids: Synthesis,Biological Activity,and Mechanistic Studies

A novel class of quinoline-dihydropyrimidin-2(1H)-one (DHPM) hybrids was synthesized and in vitro antiplasmodial activity was evaluated against chloroquine sensitive (D10) and chloroquine resistant (Dd2) strains of Plasmodium falciparum, the human malaria parasite. The antiplasmodial activity was compared to previously reported DHPM based molecular hybrids. Dual mode of antiplasmodial action of the most active member has been evaluated through heme binding study and in silico docking in the active site of dihydrofolate enzymes (wild-type as well as mutant). Favourable pharmacokinetic parameters were predicted in the ADMET evaluation. The new hybrids were also tested against a number of DNA and RNA viruses. No antiviral activity was found, except for one hybrid that showed mild inhibitory activity against two strains of cytomegalovirus (AD-169 and Davis), The most active hybrid was found to be a selective inhibitor of the growth of P. falciparum as well as a modest inhibitor of varicella zoster virus in HEL cells. Cytotoxicity of all hybrids was assessed in HEL, HeLa, Vero, MDCK, and CRFK cell cultures.     

Computational simulations and optimization of flow and temperature distributions in a large-scale power plant building

For reduced carbon dioxide and pollutant emission, it is often as effective, if not more, to minimize energy use on the consumption side, as to maximize the efficiency on the power supply side. In this study, we seek to fully characterize and optimize the heating, ventilation, and air conditioning (HVAC) electrical energy use in a large-scale structure: a power-plant building that houses boilers, turbines and other operating equipment. We use a fully three-dimensional computational fluid dynamics (CFD) model of this building, measuring 80 m in width, 120 m in length and 60 m in height, replicating the complex internal and external geometries, in order to simulate the flow and temperature distributions under a wide range of ambient and HVAC operating conditions. The flow patterns and temperature distributions in this building structure are computationally simulated in detail, wherein the computed temperatures are validated through spot measurements. The detailed understanding of the flow patterns and temperature distributions then allows for optimization of the HVAC configuration. Identification of the problematic flow patterns and temperature mis-distributions, leads to some corrective measures, for optimization of the temperature distributions. The basic principles of fluid mechanics and heat transfer, applied in conjunction with CFD simulation results, can result in substantial improvements under both hot- and cold-weather conditions, in most cases with relatively simple, implementable modifications.     

Performance Analysis of RSCC Based WiMax System for Different SUI Channel Conditions Using QPSK and QAM-16

In recent times, new advanced wireless systems are growing at fast rate to meet high speed applications. To meet these demands, 4G technologies are being used nowadays. Broadband wireless access (BWA) is the outcome in this direction which promises to cater these high speed and high quality applications. WiMax is an IEEE 802.16 standard-based BWA technology which employs Coded orthogonal frequency division multiplexing access (COFDM). This paper analyses bit error rate for WiMax based COFDM system under Standard University Interim channel conditions.