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Articles by Ch.V. Rao
Total Records ( 2 ) for Ch.V. Rao
  R. Paramaguru , P. Silambu Janaki , M. Bavani Eswaran , Ch.V. Rao , A.K.S. Rawat and M. Vijayakumar
  Background: The high antioxidant activity compounds derived from plants are paramount demand for the pharmaceutical, food industries, mitigating their use as replacements for synthetic antioxidants which are playing significant role in preventing many diseases. This research study was designed to investigate the free radical scavenging and lipid peroxidation inhibition potential of 50% ethanolic extract of leaves of Murraya paniculata (MPET) and its various fractions of hexane (MPHF), chloroform (MPCF), ethyl acetate (MPEF) and methanol (MPMF). Materials and Methods: The free radical-scavenging potential of all fractions of Murraya paniculata extract were determined by β-carotene bleaching assay, 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, Nitric oxide (NO), Hydroxyl radical (OH) and ferryl bipyridyl complex scavenging activity. Similarly, Lipid Peroxidation inhibition (LPO) using Thiobarbituric Acid Reactive Substances (TBARS) in rat liver homogenate and total antioxidant capacity. In addition to that integral anti oxidative capacity was studied by Photochemiluminescence assay (PCL). Results: In β-carotene bleaching assay, MPEF showed acme percentage of antioxidant activity, MPET showed moderate percentage of antioxidant activity, good radical scavenging activity at various concentrations (200-1000 μg mL-1) against DPPH and the same showed modest scavenging activity against NO, OH, ferryl bipyridal complex and LPO inhibition. Further among the fractions, MPEF showed potent scavenging activity against DPPH, NO, OH, ferryl bipyridal complex and LPO Inhibition. MPMF showed moderate scavenging activity against DPPH, OH, NO Radicals. Conclusion: The 50% ethanolic extract of leaves of Murraya paniculata and its ethyl acetate fraction (MPEF) were very effective antioxidants.
  Nisha Sharma , P.C. Gupta and Ch.V. Rao
  This study discusses the nutrient composition and the nutraceutical importance of green leaves and wild gathered foods in an area with surplus food production in Kanpur. The study presents a nutrition composition and antioxidant activity of Amaranthus viridis whole herb and Moringa oleifera leaves for their nutraceutical value. Levels of some nutrients in Moringa oliefera leaves and Amaranthus viridis whole herb were determined using standard analytical methods. In M. oleifera leaves, crude protein was 20.51%, crude fiber 19.25%, crude fat 2.63%, ash content 5.13%, moisture content 71.73%, carbohydrate content 43.78% and the calorific value 430.41 kcal. For A. viridis crude protein was 2.11%, crude fiber 1.93%, crude fat 0.47%, ash content 1.85%, moisture content 87.90%, carbohydrate content 7.67% and the calorific value 43.35 kcal. The elemental analysis of the leaves in mg/100 g dry matter (DM) reveals the calcium and iron content of M. oleifera 2007.67 and 26.34, respectively. Leaves of A. viridis contained Calcium 330 mg/100 g, Fe 18.2, Mg 1842, P 52, K 3460, Na 108, Zn 10, Cu 300, Mn 8, Se 1.98 and Cr 0.92 mg. The antioxidant activity, IC50 μg mL-1 (DPPH method) of M. oliefera leaves and A. viridis herb was found to be 49.86 and 28.92, respectively. The study concludes that selected plant samples are an important source of proteins, crude fiber, carbohydrates, energy and minerals. The plants contain an appreciable amount of nutrients and can be included in diets to supplement our daily nutrient needs and to fight against many of the diseases as nutraceuticals.
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