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Articles by Waqas Ahmad
Total Records ( 3 ) for Waqas Ahmad
  Syed Nasir Abbas Bukhari , Ibrahim Bin Jantan , Malina Jasamai , Waqas Ahmad and Muhammad Wahab Bin Amjad
  Among all the Curcuma species, Curcumin is the most studied curcuminoid. Curcumin is renowned for its plentiful biological and pharmacological activities. Synthesis of new curcumin analogues always gained attention by scientists in the area to solve the poor bioavailability problems associated with curcumin. Uncountable analogues of curcumin have synthesized in past decades. In this review, alterations in the fundamental structure of curcumin to access associated compounds by chemical synthesis are described. We have endeavoured to sum up the biological activities of only synthetic analogues of curcumin and also most popular types of synthetic analogues of curcumin. This overview of synthetic data will provide an ease for the future scientists to develop new synthetic strategies for curcumin analogues as well as it shows the pharmacological importance and need of novel analogues.
  M. Tauseef Sultan , Masood Sadiq Butt , Imran Pasha , Mir M. Nasir Qayyum , Farhan Saeed and Waqas Ahmad
  Varying consumption trends and poor dietary habits had led to widespread prevalence of various lifestyles related disorders including obesity, diabetes and dyslipidemia. The reliance of communities on processed foods is also detrimental factor in their progression. The concerted efforts are required in order to eliminate these problems. In this project, efforts were directed to prepare nutritious dietetic cookies using Black Cumin Fixed Oil (BCFO). Accordingly, formulations of cookies were modified to reduce the fats, sugar and energy level along with provision of some bioactive molecules from BCFO. The results indicated that reduction in fat and sugar levels provided less calorific value to cookies. However, utilization of BCFO (~4%) resulted in some quality retention even at reduced levels of fats and sugars. Furthermore, reducing the level of shortening and sugars resulted in decreased fat contents (45.61%) as compared to control. Similarly, total sugar levels were decreased by 43.17%. These cumulative factors led to dwindled calorific value by 37.98%. The reduction in fats and sugars led to decreased sensory appraisal from trained taste panel. However, at 40% reduction in fats and sugars were quite acceptable owing to presence of BCFO. It further provided protection against lipid per-oxidation as indicated from peroxide value. In the nutshell, preparation of nutritious and dietetic cookies using BCFO is feasible approach to reduce the calorific value of cookies and such novel products hold potential to reduce the obesity and related disorders.
  Waqas Ahmad , Javaid Iqbal , Muhammad salim , Iftikhar Ahmad , Muhammad Aqeel Sarwar , Muhammad Asif Shehzad and Muhammad Awais Rafiq
  The experiment was conducted to evaluate the growth and performance of oyster Mushroom (Pleurotus ostreatus) on the different substrates. The substrates used in the study were T1 (100% C.W), T2 (50% C.W + 50% Banana leaves), T3 (75% C.W + 25% Banana leaves), T4 (50% C.W + 50% Maize leaves) and T5 (75% C.W + 25% Maize leaves). The numbers of days to complete the mycelium growth and days to reach harvesting stage were decreased in treatments T1 and T5 when compared to others treatments followed by T2. The numbers of matured mushrooms were greater in T1, T2 and T5. Total yield was significantly higher in T1 (125 g), T2 (121 g) and T5 (119.8 g) respectively. The maximum dry weight was produced by T1 (27.2 g) and T2 (25.0 g) respectively over others treatments. The nitrogen contents after harvesting of mushrooms were also affected. These results investigated that 100% cotton waste and 50% cotton waste + 50% Banana leaves are suitable for the cultivation of mushrooms as compared to other growing media.
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