Effect of Neutraceutical Dosa on Antimic (1)
INTERNATIONAL JOURNAL OF ENVIRONMENTAL SCIENCES Volume 1, No 5, 2011
© Copyright 2010 All rights reserved Integrated Publishing Association
Research article
ISSN 0976 – 4402
Effect of Neutraceutical Dosa on Antimicrobial Activity
Sulochana. S 1 , Bakiyalakshmi S. V. 2
1 – Senior Scientist, IICPT, Thanjavur
2 – Biotechnologist, Amphigene Research laboratories, Thanjavur.
[email protected]
ABSTRACT
Dosa is a thin, crispy, texture and desirably sour flour. The dosa is a power packed healthy
breakfast or snack for all ages. It is a rich source of proteins, carbohydrates. Rice has been
used in many countries (Malaysia, China) for medicinal purpose. In chinesh believe, rice
strengthen the spleen, weak stomach, increase appetite and also rice has the capability to
enrich body elements, to regulate blood pressure, to prevent skin disease. In Kerala, the
Navara is believed to have medicinal property and is used to increase semen, fertility,
increase the weight of foetus, increase the mother milk and it also a remedy for Rheumatism
and Neural disorders. The dosa mix was prepared with Navara rice, legumes like black gram,
Bengal gram, green gram, spices, medicinal leaves like Tulasi, Modakkarthan etc. The
Proximate analysis of Navara Dosa mix have high amount of Protein and Fibre when
compare with Navara Rice and also the Navara dosa with leafy material shows low hardness
(64.682), stickiness (1.005) and stringiness (13.269). The growth of microorganisms can be
inhibited or killed by some active compounds. These are called antimicrobial activity.
Aspergillus flavus is a mould and some stains are producing large amount of Aflotoxin. The
inhalation of spores causes bronchial and pulmonary infection of man. E.coli is a gram
negative, rod shape bacteria. It is found in gut of human. It can be an opportunistic pathogen
causing Pneumonia, and urinary infection. The antimicrobial activity was studied by Kirby
Bauer disc diffusion method. The Zone of inhibition was 25mm for A.flavus and E.coli, due
to the combine of Navara rice, legumes, spices and medicinal leaves. Hence, the dosa mix has
implication for preventing or treating infections caused by microorganisms. The Navara dosa
mix have high amount of protein content and also have low amount of fat content due to the
addition of leafy materials and pulses. This is used for the growth of children. From this
study it is inferred that Neutraceutical and also healthy break fast food for human and
children.
Key words: Navara Rice, Antimicrobial Activity, GCMS, Texture Analysis, Neutraceutical
1. Introduction
“Food is the prime necessity of life M.SwamiNathan (1992). Food is defined as anything
solid, liquid when swallowed, digested and assimilated in the body keeps it in good
condition”. The rice is the staple food, providing maximum of calories in the South Indian
diet. Idly and dosa are the traditional fermented breakfast foods of South Indians. It is light on
the stomach and is great for a good nutritional breakfast. Normally, dosa is prepared from
wet ground batter of rice and black gram. The Navara is believed to have medicinal property
and is used to increase semen, fertility, increase the weight of foetus, increase the mother
milk and it also a remedy for Rheumatism and Neural disorders.
Received on November, 2010 Published on January 2011
727
Effect of Neutraceutical Dosa on Antimicrobial Activity
2. Materials and Methods
The present work is aimed to enrich the nutrient content of dosa and to prepare a ready mix
for dosa. This mix was made of Navara brown rice flour, Ragi flour, Bengal gram flour,
Black gram flour, Green gram flour, Asafoetida powder, Red chili powder, Cumin,
Fenugreek powder and along with spices and many medicinal leaves. Likewise, by adding
various medicinal plants we can turn the plain dosa into a Neutraceutical Dosa.
The ingredients which are used in the powdered form for the preparation of readymix
Navara Dosa are shown in Table 1.
Table 1: Preparation of different ingredients of Dosa mix
S.No
1
2
3
4
5
Minor ingredients
6
7
8
9
10
11
12
13
Medicinal ingredients
14
15
16
17
18
19
20
21
Ingerdients
Major ingredients
Navara rice flour
Ragi flour
Black gram flour
Bengal gram flour
Green gram flour
Percentage (%)
Rava flour
Corn flour
Fenugreek powder
Cumin powder
Black pepper powder
Red chilly powder
Asofoetida powder
Salt
2.5
2.
2
1
1
1
1
2
Thulasi
Thuthuvalai
Curry leaves
Kalyana munungai
Omum
Modakkarthan
Coriander leaves
Omum leaves
1
1
1
1
1
1
1
1
50
15
5.25
5
5
The mix prepared with the above ingredients was tested for proximate composition.The
protein was analysed by Lowry’s method. The carbohydrate was analysed by Anthrone
method.The fibre was analysed by Maynard, A.J.method. The Oil, FFA were analysed by
AOAC method. E.coli was cultured by using Agar medium, and A.flavus was cultured by
using Potato Dextrose medium. The antimicrobial activity was studied by KirbyBauer disc
diffusion method. Then it was incubated at 37°C for 16 to 18 hours for E.coli, and 60 to 72
hours for A.flavus. The GCMS studies using the alcoholic extract of Navara dosa mix was
done.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
728
Effect of Neutraceutical Dosa on Antimicrobial Activity
3. Result and Discussion
3.1. Proximate Analysis
The proximate analysis reveals, that the brown rice powder which is the major constituent of
the mix exhibits 12.6% moisture, 7.3% protein, 74% carbohydrate, 1.34% fibre, 3.89% fat,
1.45% free fatty acid and 0.5% ash. The Dosa mix contained 12.4% moisture, 10% protein,
70% carbohydrate, 2.8% fibre, 3.08% fat, 1.37% free fatty acid and 0.8% ash. The Amylose
content was 22.9% in dosa mix and it was 25.8% in Navara brown rice.
Figure 1: The Nutritional Composition of Navara Rice and Navara Dosa Mix
Figure 2: The Changes of Oil and FFA during Storage
The sensory evaluation of dosa done by 9 point hedonic scale revealed 8 points.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
729
Effect of Neutraceutical Dosa on Antimicrobial Activity
3.2. Antimicrobial Activity
The result revealed that the Navara dosa mix has high antimicrobial activity against A.flavus
and E.coli. The Zone of inhibition was 25mm for A.flavus and E.coli, due to the combine of
Navara rice, legumes, spices and medicinal leaves. Hence, the dosa mix has implication for
preventing or treating infections caused by microorganisms.
Figure 3: The Zone of inhibition of different Dosa ingredients and Dosa mix
exhibited on A.Flavus and E.coli.
3.3. GCMS (Gas chromatographymass spectrum)
The GCMS studies using the alcoholic extract of Navara dosa mix were found to contain 20
compounds. Most of these compounds are health beneficial compounds. Azulene, 1,4
dimethyl7(1methylethyl) have antidiabetic, antioxidant and antimicrobial property.
Eugenol has been shown to be an effective natural anti fungal against the Trichophyton
mentagrophytes and Microsporum canis dermatophytes and also have analgesic, local
anesthetic, antiinflammatory, and antibacterial effects. Benzaldehyde, 4(1methylethyl) has
anticancer property, 11Octadecenoic acid is a cancer preventive, antiinflammatory and
hypocholesterolemic. Piperine is used all over the world for various illness to treat stomach
aches, malaria, as an antiinflammatory agent, leukemia, to reduce/or prevent headache and
fever, and to treat epilepsy and snake poisoning. Eicosanoic acid used to produce the
hormone like substances that regulate blood pressure, blood clotting, the immune response,
and the inflammation response to injury infection. Given the alarming incidence of antibiotic
resistance in bacteria of medical importance, there is a constant need for new and effective
therapeutic agents. Therefore, there is a need to develop alternative antimicrobial drugs for
the treatment of infectious diseases from medicinal plants (Agarwal et al., 1996). The Navara
Dosa mix as said above contains all antidiabetic, antioxidant, and antiinflammatory, cancer
preventive and antimicrobial activity.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
730
Effect of Neutraceutical Dosa on Antimicrobial Activity
Table 2: The Phytocomponents identified in the alcoholic extract of Navara dosa mix
(GCMS study)
Sl
No
RT
Name of
the
compound
Molecular
Formula
1
3.86
Glycerin
C3H8O3
92
1.72
2
4.95
Ocimene
C10H16
136
0.07
3
7.42
Benzaldeh
yde,4 (1
methylethy
l)
C10 H 12O
150
1.16
4
8.06
Phenol, 2
methyl5
(1
methylethy
l)
C10H14O
150
1.16
Antimicrobial
property
5
9.00
Eugenol
C10H12O2
164
0.16
6
9.43 Benzene,1,
2
dimethoxy
4(2
propenyl)
C11H14O2
178
0.25
Anticancer
property and
antimicrobial
property
Antimicrobial
property
7
10.1 Carophylle
ne
C15H24
204
0.57
Sesquiterp
ene
8
13.8
C15H18
198
0.08
alkyl
9
14.2 Tetradecan
oic acid
C14H28O2
228
0.22
Myristic
acid
10
Azulene,
1,4
dimethyl
7 (1
methylethy
l)
Molecula Peak Compound
r Weight area
Nature
%
Alcohol
Activity
Preservative and
Antimicrobial
Antimicrobial
property
Anticancer
property
Antitumour,
antibacterial,
anti
inflammatory,F
ungicide.
Antidiabetic and
antioxidant
Antichoronary,a
nticancer,
antioxidant, and
Hypeercholester
Sulochana. S, Bakiyalakshmi S. V.
olemic 731
International Journal of Environmental Sciences Volume 1 No.5, 2011
17.4
n
C16H32O2
256
13.1 Palmitic
Antioxidant,
Hexadecan
4
acid
anticancer, 5
Effect of Neutraceutical Dosa on Antimicrobial Activity
oic acid
11
17.6 Hexadecan
oic acid
ethyl ester
C18H36O2
284
0.39
Fatty acid
esters
12
19.2
9,12
Octadecadi
enoic acid
(z,z)
C18H32O2
280
0.06
Linolenic
acid
13
19.3
11
Octadecen
oic acid,
methyl
aster
C19H36O2
296
0.06
Linolenic
acid
14
19.6
Phytol
C20H40O
296
0.10
Diterpene
15
20.4 Oleic Acid
C18H34O2
282
Fatty acid
16
20.6
Octadecan
oic acid
C18H36O2
284
75.7
7
3.09
17
23.5 Eicosanoic
acid
C20H40O2
312
18
25.4
19
20
Phenol 2,4 C22H22O
–bis(1
phenylethy
l)
26.0
1,2
C24H38O4
Benzenedi
carboxylic
acid,
diisooctyl
ester
32.9
piperine C17H19NO3
302
Linolenic
acid
alpha reductase
inhibitor, and
Hypocholesterol
emic
No activity
Cancer
preventive,
Anti
inflammatory,
Hypocholesterol
emic,
Cancer
preventive,
Anti
inflammatory,
Hypocholesterol
emic
Cancer
preventive,
antimicrobial,
anti –
inflammatory
Antiarthritics
Antifungal, anti
inflammatary
property
0.22 Fatty acids Antifungal, anti
inflammatary
property
0.18
Antimicrobial
property
390
0.72
Plasticizel
compound
s
Antimicrobial
property
285
1.91
Alkaloid
Antimicrobial
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
732
Effect of Neutraceutical Dosa on Antimicrobial Activity
3.4. Texture Analysis
In order to asses the texture was measured using the Texture analyzer TAHDPlus using of
P/0.75S; ¾" glass ball probe. Resulted in the normal Navara dosa shows high hardness
(77.977), stickiness (1.418), and stinginess (13.405). Whereas in Navara dosa with leafy
material shows low hardness (64.682), stickiness (1.005) and stringiness (13.269) due to the
addition of leaves and pulses which are reduce the starch content of dosa.
Figure 4: The Graph for Texture analysis of Navara Dosa
Figure 5: The Graph for Texture analysis of Navara Dosa with Leaves
Hence the dosa mix prepared is capable of giving tasty and crispy dosa. And this will be a
novel and healthy food for everyone.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
733
Effect of Neutraceutical Dosa on Antimicrobial Activity
4. Symbols and Abbreviations
AOAC
A.flavus
CV
E.coli
FFA
GC –MS
MIC
SD
Association of Analytical Communities
Aspergillus flavus
Coefficient Variation
Escherichia coli
Free Fatty Acid
Gas chromatographymass spectrum
Minimum Inhibitory Concentration
Standard Deviation
Acknowledgements
The authors wish to express their thanks to Mrs. S. Sulochana (S.S) for guided the project,
and to IICPT for assistance in identifying the Texture, Chemical Compounds of the sample.
This study was supported by Amphigene Research laboratories.
5. References
1.
A.K Mishra, and N.K.Dubey, (1990), “Octadecanoid acid and Eicosanoic acid.
Fungitoxity of Essential Oil of Amomum subulatum against Aspergillus flavus”
New York Botanical Garden Press, 44, pp 530.
2.
Deepa G, Vasudeva Singh and K. Akhilender Naidu., (2007), “ Nutrient
composition and physicochemical properties of Indian medicinal rice – Njavara”,
Department of Biochemistry and Nutrition, Central Food Technological Research
Institute, Mysore 570020, India, pp 165171.
3.
Keith H, Steinkraus, (1994), “Nutritional significance of fermented foods”
Food Research International, 27 Ed, pp 259267.
4.
Koul, I. B., and A. Kapil., (1993), “Evaluation of the liver protective potential of
piperine an active principle of black and long peppers”. Planta. Med. (59), 413
417.
5.
Kokatnur M.G, MC Oalmann, WD Johnson, GT Malcom and JP Strong., (1979),
"Fatty acid composition of human adipose tissue from two anatomical sites in a
biracial community". American Journal of Clinical Nutrition, 32, pp 21982205.
6.
Neelam Khetarpaul., (2009), Food Microbiology .2 nd edition, Daya Publishing
House.
7.
Right DA., Payne JP (1962), “A clinical study of intravenous anaesthesia with a
eugenol derivative”, .British Journal of Anesthesia (34), pp379385.
8.
Sanjeev K., Soni, Dhanwant K, Sandhu., (1989), “Nutritional improvement of
Indian dosa batters by yeast enrichment and black gram replacement” Journal of
Fermentation and Bioengineering, (68), pp 5255.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
734
Effect of Neutraceutical Dosa on Antimicrobial Activity
9.
Soni. S.K., Sandhu D.K., Vilkhu K.S., Kamra N., (1986), “Microbiological
studies on Dosa fermentation” Food Microbiology, (3), pp 4553.
10.
Soni S. K., Sandhu D. K. and Vilkhu K. S., (1985), “Studies on dosa—an
indigenous Indian fermented food: some biochemical changes accompanying
fermentation” Microbiology Research Laboratory, Department of Biology, Guru
Nanak Dev University, Amritsar143005, pp 175181.
11.
Suresh P, Ingle VK, Vijaya Lakshmi V., (1992), “Antimicrobial activity of
Eugenol in comparison with other antibiotics”, Journal Food Science Technology,
(29), pp 254256.
12.
Varsha Viswanath, Asna Urooj and Malleshi N.G., (2008), Evaluation of
antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine
coracana), Food chemistry. (114), pp 340346.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
735
© Copyright 2010 All rights reserved Integrated Publishing Association
Research article
ISSN 0976 – 4402
Effect of Neutraceutical Dosa on Antimicrobial Activity
Sulochana. S 1 , Bakiyalakshmi S. V. 2
1 – Senior Scientist, IICPT, Thanjavur
2 – Biotechnologist, Amphigene Research laboratories, Thanjavur.
[email protected]
ABSTRACT
Dosa is a thin, crispy, texture and desirably sour flour. The dosa is a power packed healthy
breakfast or snack for all ages. It is a rich source of proteins, carbohydrates. Rice has been
used in many countries (Malaysia, China) for medicinal purpose. In chinesh believe, rice
strengthen the spleen, weak stomach, increase appetite and also rice has the capability to
enrich body elements, to regulate blood pressure, to prevent skin disease. In Kerala, the
Navara is believed to have medicinal property and is used to increase semen, fertility,
increase the weight of foetus, increase the mother milk and it also a remedy for Rheumatism
and Neural disorders. The dosa mix was prepared with Navara rice, legumes like black gram,
Bengal gram, green gram, spices, medicinal leaves like Tulasi, Modakkarthan etc. The
Proximate analysis of Navara Dosa mix have high amount of Protein and Fibre when
compare with Navara Rice and also the Navara dosa with leafy material shows low hardness
(64.682), stickiness (1.005) and stringiness (13.269). The growth of microorganisms can be
inhibited or killed by some active compounds. These are called antimicrobial activity.
Aspergillus flavus is a mould and some stains are producing large amount of Aflotoxin. The
inhalation of spores causes bronchial and pulmonary infection of man. E.coli is a gram
negative, rod shape bacteria. It is found in gut of human. It can be an opportunistic pathogen
causing Pneumonia, and urinary infection. The antimicrobial activity was studied by Kirby
Bauer disc diffusion method. The Zone of inhibition was 25mm for A.flavus and E.coli, due
to the combine of Navara rice, legumes, spices and medicinal leaves. Hence, the dosa mix has
implication for preventing or treating infections caused by microorganisms. The Navara dosa
mix have high amount of protein content and also have low amount of fat content due to the
addition of leafy materials and pulses. This is used for the growth of children. From this
study it is inferred that Neutraceutical and also healthy break fast food for human and
children.
Key words: Navara Rice, Antimicrobial Activity, GCMS, Texture Analysis, Neutraceutical
1. Introduction
“Food is the prime necessity of life M.SwamiNathan (1992). Food is defined as anything
solid, liquid when swallowed, digested and assimilated in the body keeps it in good
condition”. The rice is the staple food, providing maximum of calories in the South Indian
diet. Idly and dosa are the traditional fermented breakfast foods of South Indians. It is light on
the stomach and is great for a good nutritional breakfast. Normally, dosa is prepared from
wet ground batter of rice and black gram. The Navara is believed to have medicinal property
and is used to increase semen, fertility, increase the weight of foetus, increase the mother
milk and it also a remedy for Rheumatism and Neural disorders.
Received on November, 2010 Published on January 2011
727
Effect of Neutraceutical Dosa on Antimicrobial Activity
2. Materials and Methods
The present work is aimed to enrich the nutrient content of dosa and to prepare a ready mix
for dosa. This mix was made of Navara brown rice flour, Ragi flour, Bengal gram flour,
Black gram flour, Green gram flour, Asafoetida powder, Red chili powder, Cumin,
Fenugreek powder and along with spices and many medicinal leaves. Likewise, by adding
various medicinal plants we can turn the plain dosa into a Neutraceutical Dosa.
The ingredients which are used in the powdered form for the preparation of readymix
Navara Dosa are shown in Table 1.
Table 1: Preparation of different ingredients of Dosa mix
S.No
1
2
3
4
5
Minor ingredients
6
7
8
9
10
11
12
13
Medicinal ingredients
14
15
16
17
18
19
20
21
Ingerdients
Major ingredients
Navara rice flour
Ragi flour
Black gram flour
Bengal gram flour
Green gram flour
Percentage (%)
Rava flour
Corn flour
Fenugreek powder
Cumin powder
Black pepper powder
Red chilly powder
Asofoetida powder
Salt
2.5
2.
2
1
1
1
1
2
Thulasi
Thuthuvalai
Curry leaves
Kalyana munungai
Omum
Modakkarthan
Coriander leaves
Omum leaves
1
1
1
1
1
1
1
1
50
15
5.25
5
5
The mix prepared with the above ingredients was tested for proximate composition.The
protein was analysed by Lowry’s method. The carbohydrate was analysed by Anthrone
method.The fibre was analysed by Maynard, A.J.method. The Oil, FFA were analysed by
AOAC method. E.coli was cultured by using Agar medium, and A.flavus was cultured by
using Potato Dextrose medium. The antimicrobial activity was studied by KirbyBauer disc
diffusion method. Then it was incubated at 37°C for 16 to 18 hours for E.coli, and 60 to 72
hours for A.flavus. The GCMS studies using the alcoholic extract of Navara dosa mix was
done.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
728
Effect of Neutraceutical Dosa on Antimicrobial Activity
3. Result and Discussion
3.1. Proximate Analysis
The proximate analysis reveals, that the brown rice powder which is the major constituent of
the mix exhibits 12.6% moisture, 7.3% protein, 74% carbohydrate, 1.34% fibre, 3.89% fat,
1.45% free fatty acid and 0.5% ash. The Dosa mix contained 12.4% moisture, 10% protein,
70% carbohydrate, 2.8% fibre, 3.08% fat, 1.37% free fatty acid and 0.8% ash. The Amylose
content was 22.9% in dosa mix and it was 25.8% in Navara brown rice.
Figure 1: The Nutritional Composition of Navara Rice and Navara Dosa Mix
Figure 2: The Changes of Oil and FFA during Storage
The sensory evaluation of dosa done by 9 point hedonic scale revealed 8 points.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
729
Effect of Neutraceutical Dosa on Antimicrobial Activity
3.2. Antimicrobial Activity
The result revealed that the Navara dosa mix has high antimicrobial activity against A.flavus
and E.coli. The Zone of inhibition was 25mm for A.flavus and E.coli, due to the combine of
Navara rice, legumes, spices and medicinal leaves. Hence, the dosa mix has implication for
preventing or treating infections caused by microorganisms.
Figure 3: The Zone of inhibition of different Dosa ingredients and Dosa mix
exhibited on A.Flavus and E.coli.
3.3. GCMS (Gas chromatographymass spectrum)
The GCMS studies using the alcoholic extract of Navara dosa mix were found to contain 20
compounds. Most of these compounds are health beneficial compounds. Azulene, 1,4
dimethyl7(1methylethyl) have antidiabetic, antioxidant and antimicrobial property.
Eugenol has been shown to be an effective natural anti fungal against the Trichophyton
mentagrophytes and Microsporum canis dermatophytes and also have analgesic, local
anesthetic, antiinflammatory, and antibacterial effects. Benzaldehyde, 4(1methylethyl) has
anticancer property, 11Octadecenoic acid is a cancer preventive, antiinflammatory and
hypocholesterolemic. Piperine is used all over the world for various illness to treat stomach
aches, malaria, as an antiinflammatory agent, leukemia, to reduce/or prevent headache and
fever, and to treat epilepsy and snake poisoning. Eicosanoic acid used to produce the
hormone like substances that regulate blood pressure, blood clotting, the immune response,
and the inflammation response to injury infection. Given the alarming incidence of antibiotic
resistance in bacteria of medical importance, there is a constant need for new and effective
therapeutic agents. Therefore, there is a need to develop alternative antimicrobial drugs for
the treatment of infectious diseases from medicinal plants (Agarwal et al., 1996). The Navara
Dosa mix as said above contains all antidiabetic, antioxidant, and antiinflammatory, cancer
preventive and antimicrobial activity.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
730
Effect of Neutraceutical Dosa on Antimicrobial Activity
Table 2: The Phytocomponents identified in the alcoholic extract of Navara dosa mix
(GCMS study)
Sl
No
RT
Name of
the
compound
Molecular
Formula
1
3.86
Glycerin
C3H8O3
92
1.72
2
4.95
Ocimene
C10H16
136
0.07
3
7.42
Benzaldeh
yde,4 (1
methylethy
l)
C10 H 12O
150
1.16
4
8.06
Phenol, 2
methyl5
(1
methylethy
l)
C10H14O
150
1.16
Antimicrobial
property
5
9.00
Eugenol
C10H12O2
164
0.16
6
9.43 Benzene,1,
2
dimethoxy
4(2
propenyl)
C11H14O2
178
0.25
Anticancer
property and
antimicrobial
property
Antimicrobial
property
7
10.1 Carophylle
ne
C15H24
204
0.57
Sesquiterp
ene
8
13.8
C15H18
198
0.08
alkyl
9
14.2 Tetradecan
oic acid
C14H28O2
228
0.22
Myristic
acid
10
Azulene,
1,4
dimethyl
7 (1
methylethy
l)
Molecula Peak Compound
r Weight area
Nature
%
Alcohol
Activity
Preservative and
Antimicrobial
Antimicrobial
property
Anticancer
property
Antitumour,
antibacterial,
anti
inflammatory,F
ungicide.
Antidiabetic and
antioxidant
Antichoronary,a
nticancer,
antioxidant, and
Hypeercholester
Sulochana. S, Bakiyalakshmi S. V.
olemic 731
International Journal of Environmental Sciences Volume 1 No.5, 2011
17.4
n
C16H32O2
256
13.1 Palmitic
Antioxidant,
Hexadecan
4
acid
anticancer, 5
Effect of Neutraceutical Dosa on Antimicrobial Activity
oic acid
11
17.6 Hexadecan
oic acid
ethyl ester
C18H36O2
284
0.39
Fatty acid
esters
12
19.2
9,12
Octadecadi
enoic acid
(z,z)
C18H32O2
280
0.06
Linolenic
acid
13
19.3
11
Octadecen
oic acid,
methyl
aster
C19H36O2
296
0.06
Linolenic
acid
14
19.6
Phytol
C20H40O
296
0.10
Diterpene
15
20.4 Oleic Acid
C18H34O2
282
Fatty acid
16
20.6
Octadecan
oic acid
C18H36O2
284
75.7
7
3.09
17
23.5 Eicosanoic
acid
C20H40O2
312
18
25.4
19
20
Phenol 2,4 C22H22O
–bis(1
phenylethy
l)
26.0
1,2
C24H38O4
Benzenedi
carboxylic
acid,
diisooctyl
ester
32.9
piperine C17H19NO3
302
Linolenic
acid
alpha reductase
inhibitor, and
Hypocholesterol
emic
No activity
Cancer
preventive,
Anti
inflammatory,
Hypocholesterol
emic,
Cancer
preventive,
Anti
inflammatory,
Hypocholesterol
emic
Cancer
preventive,
antimicrobial,
anti –
inflammatory
Antiarthritics
Antifungal, anti
inflammatary
property
0.22 Fatty acids Antifungal, anti
inflammatary
property
0.18
Antimicrobial
property
390
0.72
Plasticizel
compound
s
Antimicrobial
property
285
1.91
Alkaloid
Antimicrobial
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
732
Effect of Neutraceutical Dosa on Antimicrobial Activity
3.4. Texture Analysis
In order to asses the texture was measured using the Texture analyzer TAHDPlus using of
P/0.75S; ¾" glass ball probe. Resulted in the normal Navara dosa shows high hardness
(77.977), stickiness (1.418), and stinginess (13.405). Whereas in Navara dosa with leafy
material shows low hardness (64.682), stickiness (1.005) and stringiness (13.269) due to the
addition of leaves and pulses which are reduce the starch content of dosa.
Figure 4: The Graph for Texture analysis of Navara Dosa
Figure 5: The Graph for Texture analysis of Navara Dosa with Leaves
Hence the dosa mix prepared is capable of giving tasty and crispy dosa. And this will be a
novel and healthy food for everyone.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
733
Effect of Neutraceutical Dosa on Antimicrobial Activity
4. Symbols and Abbreviations
AOAC
A.flavus
CV
E.coli
FFA
GC –MS
MIC
SD
Association of Analytical Communities
Aspergillus flavus
Coefficient Variation
Escherichia coli
Free Fatty Acid
Gas chromatographymass spectrum
Minimum Inhibitory Concentration
Standard Deviation
Acknowledgements
The authors wish to express their thanks to Mrs. S. Sulochana (S.S) for guided the project,
and to IICPT for assistance in identifying the Texture, Chemical Compounds of the sample.
This study was supported by Amphigene Research laboratories.
5. References
1.
A.K Mishra, and N.K.Dubey, (1990), “Octadecanoid acid and Eicosanoic acid.
Fungitoxity of Essential Oil of Amomum subulatum against Aspergillus flavus”
New York Botanical Garden Press, 44, pp 530.
2.
Deepa G, Vasudeva Singh and K. Akhilender Naidu., (2007), “ Nutrient
composition and physicochemical properties of Indian medicinal rice – Njavara”,
Department of Biochemistry and Nutrition, Central Food Technological Research
Institute, Mysore 570020, India, pp 165171.
3.
Keith H, Steinkraus, (1994), “Nutritional significance of fermented foods”
Food Research International, 27 Ed, pp 259267.
4.
Koul, I. B., and A. Kapil., (1993), “Evaluation of the liver protective potential of
piperine an active principle of black and long peppers”. Planta. Med. (59), 413
417.
5.
Kokatnur M.G, MC Oalmann, WD Johnson, GT Malcom and JP Strong., (1979),
"Fatty acid composition of human adipose tissue from two anatomical sites in a
biracial community". American Journal of Clinical Nutrition, 32, pp 21982205.
6.
Neelam Khetarpaul., (2009), Food Microbiology .2 nd edition, Daya Publishing
House.
7.
Right DA., Payne JP (1962), “A clinical study of intravenous anaesthesia with a
eugenol derivative”, .British Journal of Anesthesia (34), pp379385.
8.
Sanjeev K., Soni, Dhanwant K, Sandhu., (1989), “Nutritional improvement of
Indian dosa batters by yeast enrichment and black gram replacement” Journal of
Fermentation and Bioengineering, (68), pp 5255.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
734
Effect of Neutraceutical Dosa on Antimicrobial Activity
9.
Soni. S.K., Sandhu D.K., Vilkhu K.S., Kamra N., (1986), “Microbiological
studies on Dosa fermentation” Food Microbiology, (3), pp 4553.
10.
Soni S. K., Sandhu D. K. and Vilkhu K. S., (1985), “Studies on dosa—an
indigenous Indian fermented food: some biochemical changes accompanying
fermentation” Microbiology Research Laboratory, Department of Biology, Guru
Nanak Dev University, Amritsar143005, pp 175181.
11.
Suresh P, Ingle VK, Vijaya Lakshmi V., (1992), “Antimicrobial activity of
Eugenol in comparison with other antibiotics”, Journal Food Science Technology,
(29), pp 254256.
12.
Varsha Viswanath, Asna Urooj and Malleshi N.G., (2008), Evaluation of
antioxidant and antimicrobial properties of finger millet polyphenols (Eleusine
coracana), Food chemistry. (114), pp 340346.
Sulochana. S, Bakiyalakshmi S. V.
International Journal of Environmental Sciences Volume 1 No.5, 2011
735