Journal of Food Processing & Technology

Shakeel Anwar

Publications

• Research Article
  Study of Quality Characteristics and Efficacy of Extraction Solvent/Technique on the Antioxidant Activity of Bitter Gourd Seed
  Author(s): Fozia Anjum, Muhammad Shahid, Shazia Anwer Bukhari, Shakeel Anwar and Sajid LatifFozia Anjum, Muhammad Shahid, Shazia Anwer Bukhari, Shakeel Anwar and Sajid Latif
  
  Bitter Gourd Seed (BGS) oil of two varieties were evaluated for physicochemical composition, antimicrobial and hemolytic activities however BGS residue was appraised for proximate composition, mineral contents and the efficacy of extracting solvents; ethanol, 80% ethanol and water; extraction techniques; shaking, reflux and ultrasound on antioxidant activity of BGS extract was evaluated. Significantly (P<0.05) higher oil and protein content was observed in the BGS-1 (40.8 and 19.2% respectively) as compared to BGS-2 (31.5 and 14.9% respectively). Significant differences (P<0.05) were observed between their physicochemical parameters and oxidative stability. BGS oils of both varities were rich in eleostearic, followed by stearic, and oleic acids. The concentration of α-tocopherol was detected significantly (P<0.05) higher in BGS-1 oil as against the BGS-.. View More»
  DOI: 10.4172/2157-7110.1000205

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