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Papers by Amitava Chatterjee

The ancient use of the authors to search out for its inherent chemical characteristics responsibl... more The ancient use of the authors to search out for its inherent chemical characteristics responsible for such activity. The present study encompasses a complete analysis of the leaf portion moisture, vitamin C, minerals, phytochemicals and in ABTS + a comparative analysis w.r.t. the correspo already established. The principal components in general and the carotenoids in particular of the dioica deficiency. Although comparison to the fruits, but phytate content anaemic. The higher oxalate (+401.57%) and lower calcium (make it unsuitable for consumption for the people suffering with Ca leaf extract of and flavonoids (+664.84%) than the corresponding contents in the fruit part. Result showed that, the extract exhibited significant DPPH (16% more effective than the fruits) scavenging activities.

The acyclic carotenoid lycopene has drawn considerable interest in recent years due to its benefi... more The acyclic carotenoid lycopene has drawn considerable interest in recent years due to its beneficial effects on human health. Tomato and tomato based products provides nearly 80% of the lycopene sources of our daily diet. Though research shows that bioavailability of lycopene increases in cooked tomatoes but the highly reactive, electron-rich carotenoid molecule also suffers oxidation under food processes and storage conditions resulting undesirable loss. The study investigates the bioavailability and retention of lycopene under different domestic cooking and storage procedures with mashed tomatoes. Apart from domestic usage, the study also investigates the Hormetic effect using uv-longwave radiation on mashed tomatoes for commercial use of tomato puree based product. The study reveals that lycopene content is much higher in dried tomato paste rather than raw unprocessed tomatoes. Storage of the dried tomato puree is ideal at room temperature rather than in a refrigerated condition. Boiling causes loss of most of the lycopene present, whereas cooking in microwave can retain 2319.08 ppm of lycopene. Hormetic effect using uv-longwave radiation on tomato paste showed a remarkable increase in lycopene content after 6 hours of exposure (4339.37ppm) along with balanced cis-trans ratio.

The bioavailability of nutrients like Fe and Ca in food materials are often minimized owing to th... more The bioavailability of nutrients like Fe and Ca in food materials are often minimized owing to the presence of certain antinutritional factors like oxalate, phytate etc.

The study aims to evaluate the effect of home storage (stored in normal kitchen containers for 1 ... more The study aims to evaluate the effect of home storage (stored in normal kitchen containers for 1 month) on the physico-chemical properties of both packaged and stone grinded turmeric powder, Curcuma longa L and whole wheat flour. The samples were analyzed with respect to moisture, starch, and curcumin contents for turmeric powder and moisture, gluten and starch contents for whole wheat flour at an interval of 10 days. During the experimental period, an almost twice the degradation of starch content of wheat than in turmeric powder, loss of gluten content by 23.6% (packaged); 26.9% (stone grinded) of wheat, decrease in curcumin content by 33.07% (stone grinded); 33.69% (packaged) – all indicate increased protein & starch hydrolysis in wheat; being attributed to the preservative action of antioxidant curcumin, which is present in turmeric and absent in wheat flour. The present study suggested stone grinded turmeric rhizome and wheat flours as nutritionally better food items. From the study a new avenue may be opened up by mixing the potent, natural and easily available antioxidant - curcumin (from turmeric) with various raw and perishable and semi-perishable food materials, which need storage at home or otherwise to extend their shelf life resulting in retaining the nutritional quality.

Introduction: Different parts of banana plants like fruits, flowers, stems are consumed in many p... more Introduction: Different parts of banana plants like fruits, flowers, stems are consumed in many parts of India and leaves are used as natural food wrappers. The distribution of some secondary metabolites like the extractable hydrophilic polyphenolic compounds (EHPC), total flavonoids content (TFC), total hydrolysable tannin content (HTC) as well as the DPPH free radical scavenging activity (antioxidative property) in fruit, stem, flower and leaf of four different cultivars of banana plants have been studied to have a part-wise correlation distribution picture between the above constituents and the free radical scavenging activities. Materials & Methods: Powdered and air dried parts of each of four cultivars was the sample for the entire analysis and experiment w.r.t. the above constituents. Results & Discussion; Despite of having lower polyphenolics, the Cavendish fruit revealed the best antioxidant property among all the fruits under study. The fruits of Baby/Nino banana have richer polyphenols and tannins but lesser content of flavonoids. Moreover, the higher tannin content may to some extent lessen the antioxidative efficiency of the fruits of Baby/Nino. The Plantain flowers having higher EHPC, TFC and also showing highest antioxidant property will be better to be consumed as a food. Manzano stems may be the recommended cultivar for consumption among the stems. Manzano leaves depicting a higher anti-oxidant activity than all may be recommended as an effective food wrapping material during cooking. Conclusion: Cavendish fruits, Plantain flowers, Manzano stems may be the recommended plant parts for consumption as food, whereas, Manzano leaves may be the best food wrapping material. Keywords: extractable hydrolysable polyphenols (EHPC), total flavonoids (TFC), total hydrolysable tannins (HTC), antioxidant property, banana plant parts, significant correlation

The present study utilised the antioxidant property of β-carotene to arrest or lessen the degrada... more The present study utilised the antioxidant property of β-carotene to arrest or lessen the degradation of some principal constituents of cow milk. Application of β-carotene in different concentrations towards retardation of deteriorating stages of protein, sugars and acidity of milk during the experimental period of 8 days were observed. Each of milk samples fortified with β-carotene has shown to retain a better nutritional quality on storage in comparison to the non-fortified sample and 100 ppm β-carotene fortification resulted in the maximum retention of protein (loss of only5.14%) during the study period. According to the study, the best quencher and acidity blocker (acidity decreased by 58.40%) as well as the highest retention and availability of milk sugars (milk sugars increased by 3.35%) has been depicted by the maximum (2000ppm) fortification of β-carotene.

β-carotene, a natural antioxidant is found in nature in transform. However under different treatm... more β-carotene, a natural antioxidant is found in nature in transform. However under different treatments some of the molecules may be converted to cis-isomer although transform is more bioavailable. The study aims to optimize the usual cooking/storing processes to retain the more bioavailable trans β-carotene of a popular vegetable, carrot. While, during microwave assisted cooking process, the optimum trans β-carotene was achieved after 180s in both wet & dry methods of irradiation {783.74 ppm MW(dry) and 1453.98ppm MW(wet)}, highest trans β-carotene was found after 20 min (2517.05 ppm) of boiling with water. Among the storing processes, refrigerated storage for 3-day may be prescribed to get optimum bioavailable trans β-carotene from mashed carrot, though some isomeric transformation has been noticed from trans-to cis-form. Total carotenoids yield percentages are also measured and are consistent with the β-carotene contents under different treatments.