Sarfaraz Mahesar | University of Sindh, Pakistan (original) (raw)

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Papers by Sarfaraz Mahesar

Food Chemistry, 2008

Ten margarine brands of Pakistan were analyzed for their fatty acid composition with emphasis on ... more Ten margarine brands of Pakistan were analyzed for their fatty acid composition with emphasis on trans fatty acids (TFA) using GC-MS. Saturated, cis-monounsaturated and polyunsaturated fatty acids were present at 24.2-58.1, 5.7-35.4 and 3.8-37.4% of total fatty acids, respectively. Among the saturated fatty acids, palmitic acid (16.9-33.8%) was dominant in all analyzed margarine brands and its higher amount indicates that palm oil was a major contributor in the margarine manufacturing. Among samples tested only one contained a low level of TFA (2.2%) while the rest contained very high amounts of TFA (11.5-34.8%) which clearly shows that hydrogenated oils were used in the formulation of margarines. Fatty acid profiles demonstrated that all samples belong to the hard margarine category containing high amounts of trans and saturated fatty acids which is an alarming issue for the health of consumers.

... Muhammad Hassan KHASKHELI1, Syed Tufail Hussain SHERAZI2,∗, Huma Mazhar UJAN1,Sarfaraz Ahmed ... more ... Muhammad Hassan KHASKHELI1, Syed Tufail Hussain SHERAZI2,∗, Huma Mazhar UJAN1,Sarfaraz Ahmed MAHESAR2 1Department of Biochemistry, Shah Abdul Latif University, Khairpur-PAKISTAN 2National Centre of Excellence in Analytical Chemistry, University of ...

Pakistan journal of scientific and industrial research

The study was carried out to investigate the changes in saturated (SFA), monoene (MUFA), trans (T... more The study was carried out to investigate the changes in saturated (SFA), monoene (MUFA), trans (TFA), and polyunsaturated (PUFA) fatty acids and the key fatty acid ratios (SFA/UFA, cis PUFA/SFA, C18:2/ C16:0 and C18:3/C16:0) during potato chips frying in canola oil using single bounce attenuated total reflectance FTIR (SB-ATR-FTIR) spectroscopy. The data obtained from GC-FID were used as reference. The calibration of main fat groups and their key fatty acid ratios were developed by partial least square (PLS) regression coefficients using 4000 to 650 cm À1 spectral range. FTIR PLS regression for the predicted SFA, MUFA, TFA, and PUFA were found 0.999, 0.998, 0.998, and 0.999, respectively, whereas for SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0 the regression coefficients were 0.991, 0.997, 0.996, and 0.994, respectively. We conclude that FTIR-PLS could be used for rapid and accurate assessment of changes in the main fat groups and their key fatty acid ratios ratio during the frying process.

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2015

A transmission FTIR spectroscopic method was developed for direct, inexpensive and fast quantific... more A transmission FTIR spectroscopic method was developed for direct, inexpensive and fast quantification of paracetamol content in solid pharmaceutical formulations. In this method paracetamol content is directly analyzed without solvent extraction. KBr pellets were formulated for the acquisition of FTIR spectra in transmission mode. Two chemometric models: simple Beer's law and partial least squares employed over the spectral region of 1800-1000cm(-1) for quantification of paracetamol content had a regression coefficient of (R(2)) of 0.999. The limits of detection and quantification using FTIR spectroscopy were 0.005mgg(-)(1) and 0.018mgg(-)(1), respectively. Study for interference was also done to check effect of the excipients. There was no significant interference from the sample matrix. The results obviously showed the sensitivity of transmission FTIR spectroscopic method for pharmaceutical analysis. This method is green in the sense that it does not require large volumes of hazardous solvents or long run times and avoids prior sample preparation.

European Journal of Lipid Science and Technology, 2010

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Pak. J. Anal. Environ. Chem. Vol, 2012

Physico-chemical characteristics of two Bauhinia seed varieties (B. variegata and B. linnaei), we... more Physico-chemical characteristics of two Bauhinia seed varieties (B. variegata and B. linnaei), were evaluated for commercial exploration. Physico-chemical characteristics of the oils for both varieties were demonstrated and mean values found to be refractive index (40 C) 1.4589 and 1.4588, peroxide value 1.9 and 2.4 (meq O2/kg of oil), iodine value 84.5 and 92.2 (g of I2/100g of oil), saponification number 191.3 and 195.5 (mg of KOH/g of oil), free fatty acids 0.6% and 0.9%, unsaponifiable matter 0.9% and 1.2% and color (1 in. cell), 2.2- ...

Annals of the New York Academy of Sciences, 1988

Quality characteristics of wheat are determined by different physiochemical and rheological analy... more Quality characteristics of wheat are determined by different physiochemical and rheological analysis by using different AACC methods. AACC methods are expensive, time consuming and cause destruction of samples. Fourier transforms infrared (FTIR) spectroscopy is one of the most important and emerging tool used for analyzing wheat for different quality parameters. This technique is rapid and sensitive with a great variety of sampling techniques. In the present study different wheat varieties were analyzed for quality assessment and were also characterized by using AACC methods and FTIR technique. The straight grade flour was analyzed for physical, chemical and rheological properties by standard methods and results were obtained. FTIR works on the basis of functional groups and provide information in the form of peaks. On basis of peaks the value of moisture, protein, fat, ash, carbohydrates and hardness of grain were determined. Peaks for water were observed in the range 1,640 cm(-1) and 3,300 cm(-1) on the basis of functional group H and OH. Protein was observed in the range from 1,600 cm(-1) to 1,700 cm(-1) and 1,550 cm(-1) to 1,570 cm(-1) on the basis of bond amide I and amide II respectively. Fat was also observed within these ranges but on the basis of C-H bond and also starch was observed in the range from 2,800 and 3,000 cm(-1) (C-H stretch region) and in the range 3,000 and 3,600 cm(-1) (O-H stretch region). As FTIR is a fast tool it can be easily emplyed for wheat varieties identification according to a set criterion.

A simple, rapid, and reproducible method has been developed for the quantitative determination of... more A simple, rapid, and reproducible method has been developed for the quantitative determination of free fatty acid (FFA) content in lipids extracted from poultry feeds by Fourier transform infrared (FTIR) spectroscopy with the use of a single-bounce attenuated total reflectance (SB-ATR) accessory. An FTIR calibration curve was prepared by gravimetrically adding oleic acid (15-37%) to pure refined, bleached, and deodorized (RBD) canola oil and measuring the area of the COOH absorption band at 1710 cm-1. The oil from each of 12 poultry feed formulations was extracted using conventional Soxhlet extraction, and after evaporation of the solvent, the FFA content was determined by the conventional AOCS titrimetric procedure and by the SB-ATR/FTIR method. The SB-ATR/FTIR FFA predictions were related to those determined by the AOCS titrimetric method by linear regression, producing an R value of 0.999 and a SD of (0.28% FFA. Time-course spectra collected as lipids extracted into hexane indicated that a 15 min extraction was adequate to obtain a representative sample for FFA determination, with further extraction resulting in little, if any, change in the proportion of FFA in the lipid extract. Only a small volume of the hexane extract (∼20 mL) yielded sufficient material for the SB-ATR/FTIR analysis. Thus, by shortening the extraction time and taking a small sample so as to reduce solvent removal time, the SB-ATR/FTIR procedure provides a very simple and rapid means of determining the FFA content of poultry feed lipids.

Food Chemistry, 2008

Ten margarine brands of Pakistan were analyzed for their fatty acid composition with emphasis on ... more Ten margarine brands of Pakistan were analyzed for their fatty acid composition with emphasis on trans fatty acids (TFA) using GC-MS. Saturated, cis-monounsaturated and polyunsaturated fatty acids were present at 24.2-58.1, 5.7-35.4 and 3.8-37.4% of total fatty acids, respectively. Among the saturated fatty acids, palmitic acid (16.9-33.8%) was dominant in all analyzed margarine brands and its higher amount indicates that palm oil was a major contributor in the margarine manufacturing. Among samples tested only one contained a low level of TFA (2.2%) while the rest contained very high amounts of TFA (11.5-34.8%) which clearly shows that hydrogenated oils were used in the formulation of margarines. Fatty acid profiles demonstrated that all samples belong to the hard margarine category containing high amounts of trans and saturated fatty acids which is an alarming issue for the health of consumers.

... Muhammad Hassan KHASKHELI1, Syed Tufail Hussain SHERAZI2,∗, Huma Mazhar UJAN1,Sarfaraz Ahmed ... more ... Muhammad Hassan KHASKHELI1, Syed Tufail Hussain SHERAZI2,∗, Huma Mazhar UJAN1,Sarfaraz Ahmed MAHESAR2 1Department of Biochemistry, Shah Abdul Latif University, Khairpur-PAKISTAN 2National Centre of Excellence in Analytical Chemistry, University of ...

Pakistan journal of scientific and industrial research

The study was carried out to investigate the changes in saturated (SFA), monoene (MUFA), trans (T... more The study was carried out to investigate the changes in saturated (SFA), monoene (MUFA), trans (TFA), and polyunsaturated (PUFA) fatty acids and the key fatty acid ratios (SFA/UFA, cis PUFA/SFA, C18:2/ C16:0 and C18:3/C16:0) during potato chips frying in canola oil using single bounce attenuated total reflectance FTIR (SB-ATR-FTIR) spectroscopy. The data obtained from GC-FID were used as reference. The calibration of main fat groups and their key fatty acid ratios were developed by partial least square (PLS) regression coefficients using 4000 to 650 cm À1 spectral range. FTIR PLS regression for the predicted SFA, MUFA, TFA, and PUFA were found 0.999, 0.998, 0.998, and 0.999, respectively, whereas for SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0 the regression coefficients were 0.991, 0.997, 0.996, and 0.994, respectively. We conclude that FTIR-PLS could be used for rapid and accurate assessment of changes in the main fat groups and their key fatty acid ratios ratio during the frying process.

Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2015

A transmission FTIR spectroscopic method was developed for direct, inexpensive and fast quantific... more A transmission FTIR spectroscopic method was developed for direct, inexpensive and fast quantification of paracetamol content in solid pharmaceutical formulations. In this method paracetamol content is directly analyzed without solvent extraction. KBr pellets were formulated for the acquisition of FTIR spectra in transmission mode. Two chemometric models: simple Beer's law and partial least squares employed over the spectral region of 1800-1000cm(-1) for quantification of paracetamol content had a regression coefficient of (R(2)) of 0.999. The limits of detection and quantification using FTIR spectroscopy were 0.005mgg(-)(1) and 0.018mgg(-)(1), respectively. Study for interference was also done to check effect of the excipients. There was no significant interference from the sample matrix. The results obviously showed the sensitivity of transmission FTIR spectroscopic method for pharmaceutical analysis. This method is green in the sense that it does not require large volumes of hazardous solvents or long run times and avoids prior sample preparation.

European Journal of Lipid Science and Technology, 2010

RefDoc Bienvenue - Welcome. Refdoc est un service / is powered by. ...

Pak. J. Anal. Environ. Chem. Vol, 2012

Physico-chemical characteristics of two Bauhinia seed varieties (B. variegata and B. linnaei), we... more Physico-chemical characteristics of two Bauhinia seed varieties (B. variegata and B. linnaei), were evaluated for commercial exploration. Physico-chemical characteristics of the oils for both varieties were demonstrated and mean values found to be refractive index (40 C) 1.4589 and 1.4588, peroxide value 1.9 and 2.4 (meq O2/kg of oil), iodine value 84.5 and 92.2 (g of I2/100g of oil), saponification number 191.3 and 195.5 (mg of KOH/g of oil), free fatty acids 0.6% and 0.9%, unsaponifiable matter 0.9% and 1.2% and color (1 in. cell), 2.2- ...

Annals of the New York Academy of Sciences, 1988

Quality characteristics of wheat are determined by different physiochemical and rheological analy... more Quality characteristics of wheat are determined by different physiochemical and rheological analysis by using different AACC methods. AACC methods are expensive, time consuming and cause destruction of samples. Fourier transforms infrared (FTIR) spectroscopy is one of the most important and emerging tool used for analyzing wheat for different quality parameters. This technique is rapid and sensitive with a great variety of sampling techniques. In the present study different wheat varieties were analyzed for quality assessment and were also characterized by using AACC methods and FTIR technique. The straight grade flour was analyzed for physical, chemical and rheological properties by standard methods and results were obtained. FTIR works on the basis of functional groups and provide information in the form of peaks. On basis of peaks the value of moisture, protein, fat, ash, carbohydrates and hardness of grain were determined. Peaks for water were observed in the range 1,640 cm(-1) and 3,300 cm(-1) on the basis of functional group H and OH. Protein was observed in the range from 1,600 cm(-1) to 1,700 cm(-1) and 1,550 cm(-1) to 1,570 cm(-1) on the basis of bond amide I and amide II respectively. Fat was also observed within these ranges but on the basis of C-H bond and also starch was observed in the range from 2,800 and 3,000 cm(-1) (C-H stretch region) and in the range 3,000 and 3,600 cm(-1) (O-H stretch region). As FTIR is a fast tool it can be easily emplyed for wheat varieties identification according to a set criterion.

A simple, rapid, and reproducible method has been developed for the quantitative determination of... more A simple, rapid, and reproducible method has been developed for the quantitative determination of free fatty acid (FFA) content in lipids extracted from poultry feeds by Fourier transform infrared (FTIR) spectroscopy with the use of a single-bounce attenuated total reflectance (SB-ATR) accessory. An FTIR calibration curve was prepared by gravimetrically adding oleic acid (15-37%) to pure refined, bleached, and deodorized (RBD) canola oil and measuring the area of the COOH absorption band at 1710 cm-1. The oil from each of 12 poultry feed formulations was extracted using conventional Soxhlet extraction, and after evaporation of the solvent, the FFA content was determined by the conventional AOCS titrimetric procedure and by the SB-ATR/FTIR method. The SB-ATR/FTIR FFA predictions were related to those determined by the AOCS titrimetric method by linear regression, producing an R value of 0.999 and a SD of (0.28% FFA. Time-course spectra collected as lipids extracted into hexane indicated that a 15 min extraction was adequate to obtain a representative sample for FFA determination, with further extraction resulting in little, if any, change in the proportion of FFA in the lipid extract. Only a small volume of the hexane extract (∼20 mL) yielded sufficient material for the SB-ATR/FTIR analysis. Thus, by shortening the extraction time and taking a small sample so as to reduce solvent removal time, the SB-ATR/FTIR procedure provides a very simple and rapid means of determining the FFA content of poultry feed lipids.