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Articles by Luthfunnesa Bari
Total Records ( 2 ) for Luthfunnesa Bari
  M.E. Haque , M.Z. Rahman , M. Faruk Hossen , M.M. Pervin , M.H. Kabir , K.M.K.B. Ferdaus , Luthfunnesa Bari , C.M. Zakaria , Pervez Hassan and M. Khalekuzzaman
  The aim of the present study was to investigate the antimicrobial and cytotoxic activities of five newly synthesized ferrocene based complexes [Mn(FcCOO)2, A], [Co(FcCOO)2, B], [Ni(FcCOO)2, C], [Cu(FcCOO)2, D] and [Zn(FcCOO)2, E]. The maximum antibacterial (at the concentration 100 μg disc-1) and antifungal (at the concentration 200 μg disc-1) activities were shown by the manganese complex A followed by cobalt complex B. The minimum activites were shown by Zink complex E. The minimum inhibitory concentration of the complexes was determined against four pathogenic bacteria Bacillus subtilis, Bacillus megaterinum, Escherichia coli and Shigella shiga and the values of complex A were found between 16-32 μg mL-1. Brine shirmp lethality bioassay was carried out and all the complexes also showed cytotoxic effect compared with the standard bleomycin (0.41 μg mL-1).
  Luthfunnesa Bari , Parvez Hassan , N. Absar , M.E. Haque , M.I.I.E. Khuda , M.M. Pervin , Shahanaz Khatun and M.I. Hossain
  Two varieties, Local-1 and Local-2 of papaya (Carica papaya L.) were analyzed at four maturity stages (green, mature, ripen and rotten) to obtain a comparative information on their nutritional parameters such as pH, moisture, ash, TTA protein, lipid, carbohydrate, free sugar, reducing sugar, carotene, riboflavin, thiamin, ascorbic acid, calcium, sodium, magnesium, potassium, iron and phosphorus content. The nutrient composition of papaya flesh was found to vary at different maturation stage. The pH, moisture content increases gradually with advancement of maturity in healthy papaya but decreases at rotten stage. The ash, TTA and fiber content was found to be maximum in mature stages and gradually deceases from ripen stage to rotten stage. The results on carbohydrate shown that ripe papaya is a good source of carbohydrate (23.5±0.04 g %) but the content decreases in rotten stage. The concentration of protein, lipid, riboflavin and thiamine are extremely low in ripe papaya. The free sugar, reducing sugar and starch content gradually increases up to ripen stage but decreases at rotten stage. Ripe papaya is a very rich source of vitamin A and vitamin C but their concentrations decrease abruptly at rotten stage. The minerals such as calcium, sodium, magnesium, potassium and phosphorus content of papaya flesh gradually increases with the advancement of maturity whereas the increasing level of iron declines at ripen stages.
 
 
 
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