Abstract Highly nutritional and functional properties of chia seeds would make it unique than other grains. Considering its known properties chia can be used as an important food ingredient. These are rich in fiber, ash, protein, polyunsaturated fatty acids (PUFA) and antioxidants. Higher proportion of protein having greater biological value with essential amino acids and high dietary fiber content prevents several metabolic disorders and obesity. It is also consist of PUFA helpful in lowering cardiovascular diseases. Rusks were supplemented with chia flour at a rate ranging 5 to 20% with the goal to modify the fiber content, nutritional contents and physicochemical properties. The obtained results were highly significant and showed increasing trend in dietary fiber and PUFA values. Texture values decreased significantly. Sensory evaluation showed significant (p<0.05) differences in color, flavor, texture and overall acceptability. Most acceptable treatment was with 5% chia flour supplementation with a mean score of 8.10. Hence, Chia flour-supplemented rusks up to 5% addition level could be utilized as a convenience food and vehicle of improved nutritional status with health beneficial bioactive compounds. Moreover, supplementation of chia flour led to improvement of functional properties of wheat rusks as a valuable source of dietary fiber and bioactive compounds.

Abstract Incorporation of the coloring agent, tartrazine and curcumin affects healthy physiological system leading to changes in hematology, biochemistry and enzymatic activity. Consequences of oral administration of tartrazine and curcumin were explored for 15, 30 and 45 days in female adult rat. Two doses were based on the admissible daily intake (ADI) of 9.6 and 96 (high) mg/kg/body weight for tartrazine, 3.85 and 38.5 mg/kg/body weight for curcumin. Phytochemicals such as saponins, glycosides, alkaloids, flavonoids, tannin, carbohydrates and phenolics were present in coloring agents. The renal function tests and lipid profile showed alterations in the values of uric acid, urea, total protein, albumin and cholesterol in all treatment groups. Additionally, the levels of liver enzymes fluctuated after 45 days of treatment with curcumin and tartrazine. Histopathological changes were also recorded in liver and kidney. In contrast, blood biochemistry depicted the significant reduction of RBCs, Hb, MCH, glucose, WBCs, MCHC and LDH at 15, 30 and 45 days. Besides, IgG, IgM and overall antibody GMT at 45 days were significantly increased. Study indicated that ADI and doses up to 10 times of the ADI of food colors intake exerted adverse effects on immune response and altered the biochemical parameters.

Abstract Fenugreek leaves contains bioactive compounds, which are helpful in maintaining human health. These compounds are adversely affected in conventional drying methods. Therefore, this study was carried out to retain maximum amount of these components through microwave-assisted drying and extraction technique. The technique was optimized for simultaneous drying and extraction process for fenugreek leaves. The drying rate and drying time were influenced by the level of microwave power; time was reduced from 21 to 5 minutes, when microwave power was changed from 30 to 100 W. Unlikely, the drying rate increased from 1.79 to 4.56 ± 0.05 g/(100 g.min) with the change in power (30 to 100 W). Moreover, moisture ratio analysis determined that two term model was the best to demonstrate the fitness with experimental values. The energy consumption was lowest for 100W compared to other powers. Furthermore, comparison between microwave-based extraction and methanol-extraction indicated that the antioxidant activity was better preserved compared to conventional ones even at higher microwave power levels.

Abstract An investigation was carried out to extract polyphenols from mango and kinnow mandarin peels for the development of functional fruit bars and their storage stability. Solvent ethanol at 50%, 80% and 100% concentration was employed for polyphenols extraction from mango and kinnow peels through ultrasound assisted extraction technique. Higher polyphenols were extracted from mango peels with comparatively more antioxidant activity than kinnow peels. Fruit bars fortified with different levels of mango and kinnow peel polyphenolic extracts subjected to ambient and refrigerated storage conditions revealed a gradual decline in total polyphenols, antioxidant activity and sensory attributes score during storage period. Microbiological parameters though increased during storage but remained well within the permissible limits. Ambient temperature storage fruit bars were discarded after three months whereas at refrigeration temperature conditions remained sensory acceptable for five months. Overall, 2% mango peel extract fortified fruit bars scored highest by the sensory panelists while 3% kinnow peel extract fortified fruit bars scored lowest. It was concluded that mango and kinnow peel extract could be utilized as ingredient for the preparation of functionl foods.

Abstract Hard textural attributes of chickpea necessitate the employment of specialized pretreatment prior to roasting. As compared to frying, the Intensification of Vaporization by Decompression to the Vacuum (IVDV) as a vacuum expansion (VE) technique was utilized to improve and preserve the nutritional, textural, and structural properties of chickpeas. It was clearly demonstrated that frying (FR) caused decrease in degrees of lightness in chickpeas as compared to VE samples. Raw and VE samples showed a combination of green and red colors. VE caused C=O stretching in chickpeas and imparted desirable color. The surface fissures were more evident in FR grains as compared to VE grains. The grain structure was modified from largely ovoid to round or spherical forms. Enhanced cross-linking was observed in VE samples due to stable rheological properties. IVDV improved nutritional, color and structural attributes of chickpeas were preserved after texturization.

Abstract The present study was designed to characterize oat bran for their biological attributes. The results showed that bran of Avon variety contained high TDF, SDF, β-glucan and extractability of β-glucan than bran of oat variety Sargodha-81. The extrusion process exhibited the highest extractability of β-glucan (45.37%) followed by cooking (37.28%) and baking methods (32.45%). Moreover, the glucose level reduction was found significantly different when raw and processed oat bran diets fed to normal, hypercholesterolemic and diabetic rats. The highest reduction was recorded when fed on diet containing 30% processed oat bran. The processed oat bran exhibited more reduction as compared to raw oat bran. Furthermore, addition of 20% oat bran in wheat grits porridge was found to have significant effect (p < 0.05) on appearance, mouth feel and overall acceptability. Convincingly, it is recommended that processed oat bran may be introduced in diet-based remedy to rheostat lifestyle-related disorders.

Abstract Spinach is highly contaminated with different pesticide residues. This study was designed to evaluate organochlorine and pyrethroid pesticide residues present in various washing treatments (T0-T13) of fresh and chemically washed spinach with respect to maximum residues limits. Efficiency of washing solutions (citric acid, acetic acid, garlic extract and ginger extract) of different concentrations (w/v %) along with tap water in spinach was investigated for residues dissolution. Results showed that the highest reductions in endosulfan, deltamethrin and cypermethrin residues were 0.008 ± 0.008 mg.kg-1 (53%), 0.023 ± 0.024 mg.kg-1 (76%) and 0.017 ± 0.014 mgkg-1 (83%) in treatment of T5 (10% acetic acid) followed by 0.035 ± 0.029 mg.kg-1 (50%), 0.051 ± 0.029 mg.kg-1 (73%) and 0.037 ± 0.048 mg kg-1 (81%) in treatment T11 (10% ginger extract) while the lowest reductions in residues were 0.304 ± 0.004 mg.kg-1 (23%), 0.432 ± 0.030 mg.kg-1 (35%) and 0.468 ± 0.016 mg kg-1 (38%) in treatment T2 (5% citric acid), respectively. In conclusion, 10% acetic acid, ginger extract and mixture of acetic and citric acids can effectively minimize pesticide residues in treated spinach.

Abstract Background: Thermal weed control is a viable, cost-effective, and eco-friendly emerging alternative to highly challenged and unsustainable chemical weed control. Objective: To find out the most suitable pre-sowing soil solarization durations for effective weed control and soil fertility enhancement in sesame crop. Methods: A field study was conducted during the summer season of 2016 and 2017. Different soil solarization treatments were applied, including 0, 3, 6, 9, and 12 weeks before sowing (WBS) of sesame by spreading transparent polythene sheets. Results: The temperatures of solarized soil at 10 cm depth were 8-10 oC more than the control. The soil NPK and organic matter contents were gradually increased with increasing solarization durations. The highest soil nitrogen (0.71%), phosphorus (9.63 ppm), K (166.2 ppm), and organic matter content (1.12%) were observed with the longest soil solarization for 12 WBS. Different solarization durations provided 23 to 64% weed control efficiency and up to a 34% rise in sesame yield. Conclusions: Based on the current findings, soil solarization for 12 WBS by polythene sheets is an effective alternative to the chemical weed control method with additional positive effects on soil fertility and sesame yield.

Abstract In this era, various traditional medicinal herbs were researched for their toxicological and safety aspects. The present study focused on using Nigella sativa fixed (NSFO) and essential oil (NSEO) to mitigate the adverse consequences of oxidative stress. For the purpose, oxidative stress was induced in Sprague Dawley rats using potassium bromate injection. The effect of NSFO and NSEO on indices of serum chemistry and hematology were studied. The results indicated that potassium bromate imparted drastic changes in serum chemistry and hematology e.g. it increased the blood cholesterol and blood glucose along with decreasing the insulin secretion. Oxidative stress also influenced the hematological attributes negatively but experimental diets were slightly successful in normalizing the values. The experimental diets especially essential oil that contains significant quantities of thymoquinone modulated the adverse consequences of oxidative stress with special reference to hematology and serological attributes. In the nutshell, NSFO and NSEO hold potential to mitigate the oxidative stress, and improved various serological and hematological attributes.

ABSTRACT This molecular epidemiological study was designed to determine the antimalarial drug resistance pattern, and the genetic diversity of malaria isolates collected from a war-altered Federally Administered Tribal Area (FATA), in Pakistan. Clinical isolates were collected from Bajaur, Mohmand, Khyber, Orakzai and Kurram agencies of FATA region between May 2017 and May 2018, and they underwent DNA extraction and amplification. The investigation of gene polymorphisms in drug resistance genes (dhfr, dhps, crt, and mdr1) of Plasmodium falciparum and Plasmodium vivax was carried out by pyrosequencing and Sanger sequencing, respectively. Out of 679 PCR-confirmed malaria samples, 523 (77%) were P. vivax, 121 (18%) P. falciparum, and 35 (5%) had mixed-species infections. All P. falciparum isolates had pfdhfr double mutants (C59R+S108N), while pfdhfr/pfdhps triple mutants (C59R+S108N+A437G) were detected in 11.5% of the samples. About 97.4% of P. falciparum isolates contained pfcrt K76T mutation, while pfmdr1 N86Y and Y184F mutations were present in 18.2% and 10.2% of the samples. P. vivax pvdhfr S58R mutation was present in 24.9% of isolates and the S117N mutation in 36.2%, while no mutation in the pvdhps gene was found. Pvmdr1 F1076L mutation was found in nearly all samples, as it was observed in 98.9% of isolates. No significant anti-folate and chloroquine resistance was observed in P. vivax; however, mutations associated with antifolate-resistance were found, and the chloroquine-resistant gene has been observed in 100% of P. falciparum isolates. Chloroquine and sulphadoxine-pyrimethamine resistance were found to be high in P. falciparum and low in P. vivax. Chloroquine could still be used for P. vivax infection but need to be tested in vivo, whereas a replacement of the artemisinin combination therapy for P. falciparum appears to be justified.

Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p < 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.

Abstract This study was conducted to evaluate the quality and mineral contents of Moringa oleifera root-based tomato sauce. Results showed that roots of M. oleifera are highly enriched with essential nutrients including minerals, such as iron, sodium, magnesium, calcium, potassium and zinc and vitamins specifically vitamin C. Thus, it is useful as a nutritional supplement to enhance the nutritional status of the people and communities especially the susceptible groups including children and women. The tomato sauce supplemented with moringa roots is an effective remedy of malnutrition. TSS, pH, % acidity, Vitamin C were showed highly significant differences among all the treatments and the effect of days on TSS and Vitamin C were also showed highly significant (p<0.05) differences while pH and % acidity showed significant effects and the interactive effect of treatments and days were found highly significant on Vitamin C while TSS, pH and % acidity all were found non-significant. T4 (tomato sauce supplemented with 35 g) showed improved or comparable sensory properties to those of control and mineral profile also showed increasing tendency with corresponding rise in moringa root juice.

ABSTRACT Rosewood, Aniba rosaeodora is an endangered species in Amazon forests and its natural stands have been heavily depleted due to over-exploitation for the cosmetic industry. This study aimed to investigate the genetic diversity and population structure of 90 rosewood accessions from eight localities in the Peruvian Amazon through 11 Inter Simple Sequence Repeats (ISSR) primers. The ISSR primers produced a sum of 378 bands, of which 375 (99.2%) were polymorphic, with an average polymorphism information content (PIC) value of 0.774. The mean effective number of alleles (Ne), Shannon informative index (I), gene diversity (He) and total gene diversity (Ht) were 1.485, 0.294, 0.453 and 0.252, respectively. Analysis of molecular variance (AMOVA) showed the presence of maximum variability within populations (88%). The Structure algorithm, neighbor joining and principal coordinate analysis (PCoA) grouped the 90 rosewood accessions into three main populations (A, B and C). Diversity indices at the inter-population level revealed a greater genetic diversity in population A, due to higher gene flow. The neighbor-joining analysis grouped populations A and B, while population C was found to be divergent at the inter population level. We concluded that population A reflects higher genetic diversity and should be prioritized for future management and conservation plans.

RESUMEN Palo de rosa, Aniba rosaeodora es una especie en peligro de extinción en los bosques amazónicos. Sus rodales naturales se han agotado debido a la sobreexplotación para la industria cosmética. Este estudio tuvo como objetivo investigar la diversidad genética y estructura poblacional de 90 accesiones de palo de rosa de ocho localidades en la Amazonía Peruana utilizando 11 marcadores de Inter Secuencias Simples Repetidas (ISSR). Los marcadores ISSR produjeron una suma de 378 bandas, de las cuales 375 (99,2%) fueron polimórficas, con un valor promedio de contenido de información de polimorfismo (PIC) de 0,774. El promedio del número efectivo de alelos (Ne), índice informativo de Shannon (I), diversidad genética (He) y diversidad genética total (Ht) fueron 1,485; 0,294; 0,453 y 0,252; respectivamente. El análisis de varianza molecular (AMOVA) mostró la presencia de máxima variabilidad dentro de las poblaciones (88%). El algoritmo Structure, neighbor joining y análisis de coordenadas principales (PCoA) agruparon las 90 accesiones de palo de rosa en tres poblaciones principales (A, B y C). Los índices de diversidad a nivel interpoblacional revelaron una mayor diversidad genética en la población A, debido al mayor flujo de genes. El análisis de neighbor joining agrupó las poblaciones A y B, mientras la población C fué divergente a nivel interpoblacional. Concluimos que la población A refleja mayor diversidad genética y debería priorizarse para futuros planes de manejo y conservación.

Abstract: Edge irregular mapping or vertex mapping h : V (U ) −→ {1, 2, 3, 4, ..., s} is a mapping of vertices in such a way that all edges have distinct weights. We evaluate weight of any edge by using equation wt h (cd) = h(c)+h(d), ∀c, d ∈ V (U ) and ∀cd ∈ E(U ). Edge irregularity strength denoted by es(U ) is a minimum positive integer use to label vertices to form edge irregular labeling. In this paper, we find exact value of edge irregularity strength of different families of comb graph.

Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained judges and the breads having GMS gels ranked highest for quality attributes. The average quality scores were higher for the SSL, CSL and PS-60 as compared to the control bread. On the whole, breads having surfactants gels were acceptable for all sensory characteristics.