Abstract The current study aimed to assess broccoli's phytochemical profile and determine its antioxidant activity. Fresh broccoli was procured from a local farm and divided into two major treatment groups (cooked and dried). There were five sub-treatments in the cooking group (conventional, microwave, boiling, blanching, and steaming) and three treatments in the drying group (sun drying, freeze drying, and hot air drying). Ascorbic acid content, total carotenoids, TPC, TFC, and antioxidant activity were evaluated for every sub-treatment. The results depicted that the antioxidant constituent of cooked broccoli was complementary to dried broccoli samples. The maximum amount of ascorbic acid content (10.80 mg/100 g), total carotenoids (3.976 mg/g), total phenolic contents (225.80 mg/g), and the total flavonoid contents (42.92 mg/g) were found in freeze-dried broccoli. Freeze-dried broccoli also showed the highest antioxidant activity for DPPH free radical scavenging assay (62.45%), hydrogen peroxide radical scavenging assay (53.67%), and ABTS radical scavenging assay (65.84%).

Abstract Introduction: Multimodal analgesia (MMA) is the current standard practice to provide post-cesarean analgesia. The aim of this study was to compare the analgesic efficacy of quadratus lumborum (QL) block and transversus abdominis plane (TAP) block as an adjunct to MMA. Method: Eighty mothers undergoing cesarean delivery under spinal anesthesia were randomized to receive either TA P or transmuscular QL block (QLB) with 20 mL 0.375% ropivacaine on each side. Postoperatively, all the subjects were assessed at 2, 4, 6, 8, 12, 18, and 24 hours. The primary outcome was the time to first analgesic request. The secondary outcomes were the pain scores during rest and movement, number of doses of tramadol, postoperative nausea-vomiting, sedation, and mother’s satisfaction with the pain management. Results: The median (IQR) time to first analgesic request was 12 (9.25, 13) hours in the QL group and 9 (8.25, 11.37) hours in the TA P group (p = 0.0008). Patients in QL group consumed less doses of tramadol than those in TA P group (p < 0.0001). Pain scores were significantly lower in the QL group at all time points (p < 0.0001) except at 8th hour when at rest, p = 0.0024, and on movement, p = 0.0028. The maternal satisfaction was significantly higher in the QL group (p = 0.0017). Conclusion: Our study showed the significant delay in time to first analgesic request in QL group patients. Patients in the QL group had lower pain scores, required fewer analgesic supplements, and had more satisfaction. Nausea-vomiting and sedation were comparable.

Abstract Buckwheat is a precious source of various bioactive compounds like phenolics, flavonoids, rutin, and quercetin, etc. This research work was performed to harvest the nutraceutical potential of indigenous buckwheat varieties and their milling fractions (fine flour, coarse flour, bran flour, and husk). Common buckwheat (CBW) and Tartary buckwheat (TBW) were analyzed in terms of total phenolic content (TPC), total flavonoid content (TFC), and DPPH scavenging activity. When compared to common buckwheat, Tartary buckwheat had a higher total phenolic content (2101.421 mg GAE/100 g), total flavonoid content (1233.990 mg QEQ/100 g), and DPPH scavenging activity (44.51%).In the same context, throughout comparisons among milling fractions, the highest TPC and TFC were observed in the husk part of Tartary buckwheat while the lowest was found in common buckwheat. During the comparison of different solvents and their concentrations, it was observed that Ethanol 70% extracted a greater quantity of phytochemicals as compared to the rest of the other solvents and concentrations. This study recognized variability among buckwheat varieties and milling fractions for nutraceutical potential and nutritional qualities that can be used in the treatment of different maladies and food products.`

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 In order to ascertain physicochemical and nutraceutical attributes, indigenous guava (Psidium guajava L.) cultivars were comprehensively characterized. Eight cultivars namely Gola, Chota Gola, Surahi, Choti Surahi, Sufaida, Sdabahar, Lal Badshah and Karela were selected due to their climatic adaptability and commercial suitability. All the cultivars showed significant variations in terms of their studied quality attributes. Amongst physical characteristics, Gola exhibited highest (79.9 mm3) GMD with lowest (50.3 mm3) was estimated in Choti Surahi. Insignificant varietal differences were observed in most of the proximate parameters as well as in mineral contents. Nutraceutical estimations showed significant variation in ascorbic acid (222.26-289.43 mg/100 g), total phenolic contents (94.06-190.64 mg GAE/100 g), total flavonoid contents (81.30-154.19 mg QE/100 g) and radical scavenging activity (27.70-78.15%) in the selected cultivars. A highly significant correlation (R2 = 0.9970 p < 0.05) was observed between ascorbic acid and radical scavenging activity. In sensory evaluation, Gola received over all maximum scores (8.8) amongst its counterparts. Processed data were then analyzed using Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA). The combination of PCA and HCA yielded in a sufficient discrimination of the examined guava cultivars. In PCA analysis, first two PCA components explained 65.98% of the total variation. Dendrogram successfully classified the tested cultivars into three major groups featuring dissimilarities amongst the cultivars. Research outcome will provide baseline for the farmers, researchers, exporters and other stalk holders to realize the ultimate potential of indigenous guava cultivars for their appropriate commercial utilization.

Abstract Goat meat is consumed all over the world because of its nutritional profile and delicacy. It is produced in all areas of Pakistan but the meat produced in the Karakoram region of the Pakistan is mostly organic and the animals are fed on the natural vegetation having nutrition benefits for humans. In current study, goats were reared on the different systems having natural flora of alfalfa and grass hey (MS I) sea buckthorn (MS II), Russian Olive (MS III) and the mix ration of sea buckthorn and Russian olive (MS IV). The animals were reared for 6 months and after slaughtering evaluated for fatty acids, physiochemical, microbiological and the sensory evaluation of the smoked meat. It has been observed that the meat has microbiological quality on acceptable degrees, fatty acid profile of the meat was best for MS IV, mineral and sensory characteristics, color and physical properties for all treatments remained non-significant. The basic choice for health-conscious consumer is on the profile of fatty acids in the meat so on the basis of data it could be suggested that the meat fed on the sea buck thorn and Russian olive is best among all treatments.

Abstract The hyperglycaemia defines features of type 2 diabetes (T2DM), which is a real time problem and poses a significant economic burden on the globe and is spreading like an epidemic. Currently it affects 384 million people on the globe and this number is expected to reach 592 million in 2035 as reiterated by International Diabetes Federation (IDF). By improving the quality of diet and decreasing the intake of sugary foods T2DM can be treated. Fenugreek seeds powder in sachet form of 20 g/day used to treat type 2 diabetes mellitus as a natural supplement. Anthropometric parameters of height, weight, age and BMI of T2DM patient was also calculated. In this study patients from Rawalpindi and Islamabad region were selected for study purpose. Blood sugar levels such as fasting blood glucose (FBG), random blood glucose (RBG), and HbA1c of both the groups (treated and control) were taken at baseline, after one month and at the end of study. When fenugreek seeds were given to T2DM patients significant decrease in their glucose levels were seen after 30 and then 60 days of treatment.

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 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.

Abstract The number of attributes, related to the selection of potato varieties, was evaluated with reference to their potential in chip processing. Five commercial varieties of potato were analyzed regarding their physico-chemical, functional, and processing aspects. In general, Lady Rosetta subsequently, Chipsona were the most noticeable potato varieties considering their physical attributes. A significant correlation (R = 0.925) was estimated amongst geometric mean diameter and surface area. Maximum dry matter and starch contents were observed in Lady Rosetta followed by Chipsona. Desiree showed higher fat, sugar and mineral contents than all other selected potato cultivars. Promising correlation (R= 0.952) was estimated among total minerals and ash contents. Functional traits were recorded maximum in Desiree followed by Lady Rosetta. A significant correlation (R = 0.907) was described between total phenolic contents and radical scavenging activity. Lady Rosetta proved to be the most preferred potato variety considering post processing parameters followed by Chipsona.