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Articles by R.A. Kaskoos
Total Records ( 3 ) for R.A. Kaskoos
  I. Nazish , R.A. Kaskoos , S.R. Mir , S. Amin and M. Ali
  Ruta graveolens L. belonging to family Rutaceae is commonly known as Common rue and locally as Sudab in India. It is an important medicinal plant used in capillary fragility, for eye diseases, as stimulant and emmenagogue. As the herb is used widely in the Indian traditional system, it was thought worthwhile to undertake the standardization of its aerial parts. Aerial parts consist mainly of leaves that are 3-5 inch long, flowers are tetramerous and fruits are 4-5 lobed. In the powdered form it had pungent odor and exceedingly bitter taste. Microscopical examination of powder of aerial parts showed fragments of epidermis, glandular trichomes, stone cells, lignified xylem elements and abundant calcium oxalate crystals. Successive extractive value was highest in aqueous extract (16.08% on dry weight basis). Mean ash values (%) were 8.13 (total), 2.01 (acid insoluble ash) and 1.02 (water soluble ash). Loss on drying was found to be 4.03% and pH values of aqueous extract was 6.74. Bitterness value of aerial parts was 1.28; foaming index was less than 100. Screening of all extracts indicated the presence of all phytoconstituents except saponins. TLC fingerprints of extracts of aerial parts were also developed.
  R.A. Kaskoos , S. Amin , M. Ali and S.R. Mir
  The present study was aimed to describe the fatty acid composition, stability and nutritional characteristics of fixed oil of Olea europaea drupes from Iraq, locally known as Zaytoon. The oil is commonly known as olive oil and is used throughout the world and is believed to have an important role in human health and nutrition. It is considered as one among newer source of edible oil. The oil is classified as generally regarded as safe (GRAS). The fact that there are few reports of analysis of olive oil from Iraq in comparison to other parts of the world also lured us to examine chemically. Fatty acid composition of the olive oil was determined by capillary GC-FID. Thirty fatty acids (95.88%) were identified in the oil. The major fatty acids of the oil were oleic acid (68.07±1.089%), palmitic acid (12.12±0.162%), arachidic acid (9.78±0.155%), docosahexaenoic acid DHA (2.65±0.041%) and eicosapentaenoic acid EPA (0.53±0.01). The DHA and EPA are highly valued polyunsaturated fatty acid (PUFA) and part of several health foods and nutraceuticals. Peroxidizability index calculated for the oil was 27.37% and unsaturated/saturated ratio was 3.25. High unsaturated fatty acid content signified its potential as a health promoter. Moreover, it can be expected to offer considerable resistance to oxidative rancidity during storage.
  R.A. Kaskoos
  The present study was aimed to describe the fatty acid composition, stability and nutritional characteristics of black cumin oil from Iraq. It was obtained by solvent extraction from seeds of Nigella sativa L., locally known as Habbatus sauda. The oil is used throughout the world and is classified as Generally Regarded as Safe (GRAS). The chemical composition of the solvent extracted fixed oil of black cumin was determined by capillary GC/MS. Twenty-six fatty acids (95%) were identified in the oil. The major fatty acids of the oil were linoleic acid (42.76%), oleic acid (16.59%), palmitic acid (8.51%), eicosatrienoic acid (4.71%), eicosapentaenoic acid EPA (5.98%) and docosahexaenoic acid DHA (2.97%). DHA along with EPA in the diet improves learning ability and part of several health foods. Peroxidizability index calculated for the oil was 118.21% and unsaturated/saturated ratio was 5.27. High unsaturated fatty acid content signified it to offer considerable resistance to oxidative rancidity during storage and health benefits on use.
 
 
 
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