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RISS 인기검색어
- 검색키워드
- 저자 : Mahfuza Islam (검색결과 3 건)
- 무료
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Mubarak, Mahfuza,Jeon, Hyokyung,Islam, Md. Shahinul,Yoon, Cheolho,Bae, Jong-Seong,Hwang, Seong-Ju,Choi, Won San,Lee, Ha-Jin Elsevier 2018 CHEMOSPHERE - Vol.201 No.-
<P><B>Abstract</B></P> <P>Herein, Mg/Fe layered double hydroxide (MF-LDH) hollow nanospheres were successfully prepared by a one-step thermal method. After the thermal treatment of MF-LDH nanospheres at 400 °C, the MF-LDH was converted into the corresponding oxide, Mg/Fe layered double oxide (MF-LDO), which maintained the hollow nanosphere structure. The MF-LDO hollow nanospheres exhibited excellent adsorption efficiency for both As(V) and Cr(VI), showing 99% removal within 5 min and providing maximum removal capacities of 178.6 mg g<SUP>−1</SUP> [As(VI)] and 148.7 mg g<SUP>−1</SUP> [Cr(VI)]. Moreover, it met the maximum contaminant level requirements recommended by World Health Organization (WHO); 10 ppm for As(V) and 50 ppm for Cr(VI) in 10 and 20 min, respectively. Furthermore, Au nanoparticles were successfully introduced in the MF-LDO hollow nanospheres, and the products showed a conversion rate of 100% for the reduction of 4-nitrophenol into 4-aminophenol within 5 min. It is believed that these excellent and versatile abilities integrated with a facile synthetic strategy will facilitate the practical application of this material in cost-effective wastewater purification.</P> <P><B>Highlights</B></P> <P> <UL> <LI> MF-LDH and MF-LDO hollow nanospheres were prepared by one-step thermal method. </LI> <LI> MF-LDH and MF-LDO showed ultrafast removal efficiency for As(V) and Cr(VI). </LI> <LI> MF-LDO purified contaminated water up to drinking water level within 20 min. </LI> <LI> Gold nanoparticles were successfully introduced into MF-LDO hollow nanosphere structure. </LI> <LI> Au-MF-LDO completely reduced 4-nitrophenol to 4-aminophenol within 5 min. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>
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Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method
Afzal Hossain,Mst. Afifa Khatun,Mahfuza Islam,Roksana Huque 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.3
Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.
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Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method
Hossain, Afzal,Khatun, Mst. Afifa,Islam, Mahfuza,Huque, Roksana The Korean Society of Food Science and Nutrition 2017 Preventive Nutrition and Food Science Vol.22 No.3
Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.
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