English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The present study investigated the effects of cooking temperature on the biochemical characteristics, antioxidant and antimicrobial activity of three different seeds of Citrus fruits (Citrus limon, Citrus limetta, Citrus maxima and Citrusaurantifolia) collected from Assam, India. Total soluble sugar (72 mg/mL) were highest in Citrus maximahydro 2-propanol seed extract before heating and 50 mg/mL in Citrus limonhydro-methanol, Citrus limetta hydromethanol and Citrus maximahydro-methanolseed extract after heating.Total soluble proteins before and after heating were highest 82 mg/mL and 88 mg/mL in Citrus limon 2 propanol seed extract. Free amino acidcontents before and after heating were highest (62 μg/mL in Citrus limonhydro-propanol) and (40 μg/mL in Citrus limonhydro-methanol) and free fatty acids were 29.2 μg/mL and 23 μg/mL in Citrus maxima methanol extract, respectively.H2O2 scavenging activity before and after heating were highest in Citrusaurantifolia propanol(59%) and in Citrus limon(67%), respectively. Total antioxidant capacity was found highest in Citrus maxima hydro propanol (92.5%) before heating and in Citrusaurantifolia2-propanol (65%) after heating.Antimicrobial activityof the seed extracts was studied on B. subtilis,E.coliand P. aeruginosaand minimum inhibitory concentration of the four Citrus fruitswas determined. MIC of the different seed extracts was observed for 100% (v/v), 75% (v/v), 50% (v/v) and 25% (v/v) against three test microbes viz. Bacillus subtilis, Pseudomonas aeruginosa and Escherichia coli. For Bacillus subtilis, the MIC was found to be at 100%, 100%, 75%, and 75% to the extract of Citrus aurantifolia hydro 2-propanol, Citrus limon methanol, Citrus limetta hydro 2 propanol and Citrus maxima hydro 2-propanol, respectively. For E. coli,the MIC was found to be at 100%, 75%, 100% and 100% for Citrus aurantifolia hydro 2-propanol, Citrus limon hydro 2-propanol, Citrus maxima hydro 2-propanol and Citrus limetta hydro 2 propanol, respectively. For Pseudomonas aeruginosa,the MIC was found to be at 100%, 100%, 75% and 50% for Citrus aurantifolia methanol, Citrus limon methanol, Citrus maxima hydro 2-propanol and Citrus limetta hydro 2 propanol, respectively.

Effect of Cooking Temperature on Biochemical Characteristics, Antioxidant Activity and Antimicrobial Potential of Seed Extracts of Assam, India