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- 저자 : Mondal Shakti Chandra (검색결과 5 건)
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Extraction of phenolic compounds from Burdock root waste using ultrasonication as a green technology
Shakti Chandra Mondal,Jong-Bang Eun 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
Burdock (Arctium lappa L.) roots are using as traditional medicine due to high content of bioactive compounds and antioxidant properties. In this study, ultrasonic extraction parameters such as solid to water ratio (20-40 g/ml), sonication time (60-100 min), and sonication temperature (40-60°C) were optimized using response surface methodology (RSM). After multiple linear regression analysis, a second-order polynomial model was developed for each response (reducing sugar and total phenolic content). The total phenolic compound was extracted as 1.0 to 3.75 mg GAE/g. It was observed that, solid to water ratio and sonication temperature have significant effects (p<0.05) on the extraction of phenolic compounds. Optimum extraction condition was found to be solid/water ratio: 39.98 g/ml, sonication time: 72.86 min, and sonication temperature: 59.99 °C. Additionally, LC-MS analysis confirmed the presence of various phenolic compounds such as tannins, caffeic acid derivatives and chlorogenic acids.
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Shakti Chandra Mondal,황수정(Su-Jung Hwang),은종방(Jong-Bang Eun) 한국차학회 2021 한국차학회지 Vol.27 No.1
방글라데시에서 차 음용은 인기를 얻고 있다. 방글라데시인들은 녹차, 홍차, 우롱차 등 다양한 종류의 차를 음용하고 있지만 그 중에서도 홍차가 가장 대중적인 인기를 끌고 있다. 차는 항산화, 항염증, 항당뇨, 항암 등건강에 좋은 다양한 화합물을 함유한다. 그러나 방글라데시 차 농장은 세계 최상급의 차를 생산하는 과정에 있어 몇 가지 문제에 직면하고 있다. 그중 주요한 문제는 정치적 불안, 인프라, 교육 및 사회 보장과 관련된 것이다. 차 생산 종사자들의 일상생활에도 미흡한 점이 많다. 따라서 본 논문에서는 방글라데시의 현재 차 생산 현황에대해 조사하고자 하였으며 또한 방글라데시에서 차를 생산하는 근로자들의 사회경제적 상황과 차 제조와 관련된 실질적인 문제들을 전반적으로 고찰하였다. Tea drinking is gaining popularity in Bangladesh. The people of this country drink all available types of tea such as green tea, black tea, and oolong tea. Among them, black tea is the most popular. Tea contains various compounds which are beneficial for health by virtue of their anti-oxidative, anti-inflammatory, anti-diabetic, anti-cancerous, and other properties. However, in Bangladesh, tea estates are facing several problems during the production of world-class tea. The main issues are related to political instability, infrastructure, education, and social security. The daily life of tea workers also leaves a lot to be desired. This study observed the present status of tea production in Bangladesh and attempted to outline the socio-economic conditions of the workers and practical problems related to tea production.
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Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus
Shakti Chandra Mondal,은종방 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.8
Diabetes mellitus (DM) type 2 is amongst the most common chronic diseases, being responsible for various problems in humans and contributing to increased mortality rates worldwide. Fructooligosaccharide, which can be produced from the roots of burdock (Arctium lappa L.), has been shown to have a wide range of pharmacological proprieties, including antiviral, anti-inflammatory, hypolipidemic, and antidiabetic effects. Moreover, burdock also contains chlorogenic acid, which has been used in traditional medicine as an antioxidant. Considering its natural origin and minimal toxicity, burdock fructooligosaccharides (BFO) has gained considerable attention from researchers owing its wide, efficient, and beneficial action against DM. Although the effectiveness of fructooligosaccharide and chlorogenic acid has been extensively discussed, limited information is available on the application of burdock for DM treatment. In this review, we discuss the beneficial contributions, and the recent in vitro and in vivo analytical findings on A. lappa extract as DM therapy.
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Md. Mostafa Kamal,Md. Rahmat Ali,Mohammad Rezaul Islam Shishir,Md. Saifullah,Md. Raihanul Haque,Shakti Chandra Mondal 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.6
This study was aimed to optimize the processvariables for improved production of biomass protein usingAspergillus niger from banana fruit peel by the use ofresponse surface methodology. A five-level-four factorscentral composite rotatable design was applied to elucidatethe influence of process variables viz. temperature(20–40 C), pH (4–8), substrate concentration (5–25%),and fermentation period (1–5 days) on biomass and proteincontent. The second-order polynomial models were established,which effectively explicated the variation inexperimental data and significantly epitomized theappreciable correlation between independent variables andresponses. After numerical optimization, the predictedoptimum conditions (temperature of 31.02 C, pH of 6.19,substrate concentration of 19.92%, and the fermentationperiod of 4 days) were obtained with biomass of 24.69 g/Land protein of 61.23%, which were verified through confirmatoryexperiments.
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Extraction and Characterization of Pectin from Citrus sinensis Peel
Kamal Md. Mostafa,Kumar Jibon,Mamun Md. Akter Hamid,Ahmed Md. Nazim Uddin,Shishir Mohammad Rezaul Islamd,Mondal Shakti Chandra 한국농업기계학회 2021 바이오시스템공학 Vol.46 No.1
Purpose The industrial application of pectin is increasing although its production was far away from the demand, which exerts extra pressure on the existing pectin sources. The present study was focused on the extraction and quality evaluation of pectin from Citrus sinensis (sweet orange) peel as a potential pectin source. Methodology Pectin was extracted from sweet orange peel powder in a shaking water bath at three different extraction conditions, viz. temperatures (65, 75, 85, and 95 °C), pH (1.0, 1.5, 2, and 2.5), and time (45, 60, 75, and 90 min). The extracted pectin was dried to constant weight in a cabinet dryer at 50 °C and packed in the high-density polyethylene pouch and stored at 4 °C until used for quality analysis. After single factor experiments, optimization of process variables was done statistically using the response surface methodology (RSM), where the experimental data were fitted to a second-order polynomial model. Results The pectin yield was found to vary between 12.52 and 22.45% and the best extraction condition was recorded to be higher in yield at the temperature of 95 °C (21.53%), pH of 1.5 (21.28%), and extraction time of 90 min (22.45%) from the single factor optimization. The quality parameters of pectin, e.g., equivalent weight (1744.66~1899.33 g), methoxyl group content (5.02~5.64%), and degree of esterification (73.26~77.56%), were found to be in satisfactory levels. On the contrary, anhydrouronic acid content (38.47~41.30%) was very low compared to the existing data for various pectin sources. The developed polynomial model has effectively explained the data variation and adequately described the actual correlation between the independent and dependent variables. Results from both single factor experiments and RSM revealed that extraction temperature, pH, and time had a significant influence on the yield and quality of the extracted pectin. Fromthe optimization study, the optimum condition was found as the temperature of 94.13 °C, pH of 1.45, and time of 114.70 min, which yielded 23.64% pectin. Conclusion Conclusively, extraction of pectin from sweet orange peel could be of great interest for application in the food and pharmaceutical industries.
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