Urvashi Swami | Panjab University, Chandigarh(India) (original) (raw)
Papers by Urvashi Swami
In view of therapeutic values associated with Syzygium cumini and increasing consumer demand for ... more In view of therapeutic values associated with Syzygium cumini and increasing consumer demand for functional foods, a non-conventional alcoholic beverage prepared from the stem of Syzygium cumini was evaluated for its efficacy against streptozotocin-induced diabetes mellitus in male wistar rats. The beverage was observed to be safe for consumption as it did not produce any anomalies in the biochemical markers of liver and kidney of normal rats, rather exerted protective effects on hepatic and renal functions by improving the levels of biochemical indicators. After an oral administration of a daily single of dose of 4ml/kg for a period of 30 days, stem beverage was able to rectify the abnormalities in blood glucose levels, lipid profile and atherogenic index of diabetic rats. The beverage also arrested the deviations in hepatic and renal functions of diabetic rats. Histological studies of pancreas also confirmed the anti-diabetic behaviour of stem beverage. The pharmacological properties of the beverage can be ascribed to the presence of various phenolics and tannins in it. The use of this beverage for the management of diabetes mellitus and associated dyslipidemia is suggested.
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Keeping in view the increased demand of functional foods and the therapeutic potential associated... more Keeping in view the increased demand of functional foods and the therapeutic potential associated with the stem of Syzygium cumini, a novel wine was produced from it. The wine was found to possess an ethanol content of 8.0±0.03% v/v. The wine had high total phenolic content (331.5µg/mL) and consequently, high total anti-oxidant capacity (27.09±0.1 µM/mL.). Statistical modeling was employed to the wine production for increasing ethanol, total phenolic and total anti-oxidant capacity of the wine. Primarily, the three most signifi cant factors aff ecting the process were identifi ed by Placke-Burman design. In the second phase, the concentration and interaction of the factors identifi ed (KH 2 PO 4 , yeast extract and ZnSO 4) was studied and optimized to achieve maximum response. The model was found to be signifi cant (p<0.005) and ethanol concentration increased signifi cantly to 11.59% (v/v), total anti-oxidant capacity to 186.0 µM/mL and total phenolic content to 1049.87 µg/mL in the optimized media. Further, for the identifi cation of major bioactive compounds of the wine, LC-MS analysis of the wine was carried out which revealed the presence of various phyto-chemicals including malvidin, dephnidin, petunidin, gallic acid etc.
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— The present study was designed to optimize the environmental factors that determine ethanol lev... more — The present study was designed to optimize the environmental factors that determine ethanol levels of Jamun wine. The studied factors included varied levels of total soluble solids, pH, temperature and inoculum size. It was observed that a total soluble solids content of 25̊ Brix, pH of 4.5, temperature of 25̊ C and an inoculum size of 10 % (v/v) were best for achieving maximum ethanol levels. With these conditions, the observed biochemical structure of wine included an ethanol content of 7.5 % (v/v) with a pH of 3.4, titratable acidity of 0.58 gTartaric acid/100mL, reducing sugars content of 1.2 % (w/v) and total phenolic capacity of 372 µg/mL in terms of gallic acid equivalents. Further, the wine was observed to possess inhibitory activities against common food borne pathogens E. coli, S. aureus and S. typhi.
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In the view of evidently proven medicinal benefits of Aloe vera and Mentha arvensis and growing c... more In the view of evidently proven medicinal benefits of Aloe vera and Mentha arvensis and growing consumer interest in functional foods, aloe and mint were chosen for the production of a functional beverage in the form of wine. The fermentation of exogenously cane sugar supplemented mixture of aloe gel and mint extract, yielded a pale yellowish wine with an ethanol content of 9.5% (v/v). The wine could be considered to be quite health promoting in terms of its total phenolic content, which was 1785 mg GAE/L. LC-MS studies of the same showed the presence of many bio-active compounds including aloin, myricentin, luteolin, quercitin. Value-addition of wine was done by adding the probiotic strain Lactobacillus sporogenes. The probiotic supplemented wine when evaluated against common food borne pathogens, proved to be an effective anti-bacterial therapy. Aloe-Mentha wine thus, can be a promising candidate of the expanding range of functional beverages.
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In view of therapeutic values associated with Syzygium cumini and increasing consumer demand for ... more In view of therapeutic values associated with Syzygium cumini and increasing consumer demand for functional foods, a non-conventional alcoholic beverage prepared from the stem of Syzygium cumini was evaluated for its efficacy against streptozotocin-induced diabetes mellitus in male wistar rats. The beverage was observed to be safe for consumption as it did not produce any anomalies in the biochemical markers of liver and kidney of normal rats, rather exerted protective effects on hepatic and renal functions by improving the levels of biochemical indicators. After an oral administration of a daily single of dose of 4ml/kg for a period of 30 days, stem beverage was able to rectify the abnormalities in blood glucose levels, lipid profile and atherogenic index of diabetic rats. The beverage also arrested the deviations in hepatic and renal functions of diabetic rats. Histological studies of pancreas also confirmed the anti-diabetic behaviour of stem beverage. The pharmacological properties of the beverage can be ascribed to the presence of various phenolics and tannins in it. The use of this beverage for the management of diabetes mellitus and associated dyslipidemia is suggested.
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Keeping in view the increased demand of functional foods and the therapeutic potential associated... more Keeping in view the increased demand of functional foods and the therapeutic potential associated with the stem of Syzygium cumini, a novel wine was produced from it. The wine was found to possess an ethanol content of 8.0±0.03% v/v. The wine had high total phenolic content (331.5µg/mL) and consequently, high total anti-oxidant capacity (27.09±0.1 µM/mL.). Statistical modeling was employed to the wine production for increasing ethanol, total phenolic and total anti-oxidant capacity of the wine. Primarily, the three most signifi cant factors aff ecting the process were identifi ed by Placke-Burman design. In the second phase, the concentration and interaction of the factors identifi ed (KH 2 PO 4 , yeast extract and ZnSO 4) was studied and optimized to achieve maximum response. The model was found to be signifi cant (p<0.005) and ethanol concentration increased signifi cantly to 11.59% (v/v), total anti-oxidant capacity to 186.0 µM/mL and total phenolic content to 1049.87 µg/mL in the optimized media. Further, for the identifi cation of major bioactive compounds of the wine, LC-MS analysis of the wine was carried out which revealed the presence of various phyto-chemicals including malvidin, dephnidin, petunidin, gallic acid etc.
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— The present study was designed to optimize the environmental factors that determine ethanol lev... more — The present study was designed to optimize the environmental factors that determine ethanol levels of Jamun wine. The studied factors included varied levels of total soluble solids, pH, temperature and inoculum size. It was observed that a total soluble solids content of 25̊ Brix, pH of 4.5, temperature of 25̊ C and an inoculum size of 10 % (v/v) were best for achieving maximum ethanol levels. With these conditions, the observed biochemical structure of wine included an ethanol content of 7.5 % (v/v) with a pH of 3.4, titratable acidity of 0.58 gTartaric acid/100mL, reducing sugars content of 1.2 % (w/v) and total phenolic capacity of 372 µg/mL in terms of gallic acid equivalents. Further, the wine was observed to possess inhibitory activities against common food borne pathogens E. coli, S. aureus and S. typhi.
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In the view of evidently proven medicinal benefits of Aloe vera and Mentha arvensis and growing c... more In the view of evidently proven medicinal benefits of Aloe vera and Mentha arvensis and growing consumer interest in functional foods, aloe and mint were chosen for the production of a functional beverage in the form of wine. The fermentation of exogenously cane sugar supplemented mixture of aloe gel and mint extract, yielded a pale yellowish wine with an ethanol content of 9.5% (v/v). The wine could be considered to be quite health promoting in terms of its total phenolic content, which was 1785 mg GAE/L. LC-MS studies of the same showed the presence of many bio-active compounds including aloin, myricentin, luteolin, quercitin. Value-addition of wine was done by adding the probiotic strain Lactobacillus sporogenes. The probiotic supplemented wine when evaluated against common food borne pathogens, proved to be an effective anti-bacterial therapy. Aloe-Mentha wine thus, can be a promising candidate of the expanding range of functional beverages.
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