Browsing by Author "Sarkar, Prabir K"

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    Antioxidant and antimicrobial activities of a common liverwort from Darjeeling Himalaya
    (University of North Bengal, 2009-03) De, Rajib; Saha, Jayati; Sarkar, Prabir K
    The study was concerned with an examination of antioxidant and antimicrobial activities of methanolic extract of Marchantia convoluta (Merch.) L.. collected from Darjeeling Himalaya. The antioxidant activities were evaluated by means of five in vitro methods, viz. free radical-scavenging activity, Fe3+ -reducing power, metal-chelating ability, trolox equivalent antioxidant capacity (TEAC) and activity in hydroxyl radical-scavenging system. The total phenol content was 1.1 mg gallic acid equivalents g-1 dried thallus. After 30 min of reaction, the 100 mg lyophilized extract possessed 6.7 % free radical-scavenging activity. The same amount of extract exhibited 13.4 % 168.2 % metal-chelating and hydroxyl radical scavenging activities, respectively. The reducing activity was found to be 28.5 mg ascorbic acid equivalents g-1 dried thallus. Total antioxidant activity was 0.18 μg TEAC g-1 dried thallus. The antimicrobial activity was evaluated by testing the methanolic extract of the samples against five microorganisms including two Gram positive bacteria (Staphylococcus aureus and Bacillus cereus), two Gram negative bacteria (Escherichia coli and Klebsiella pneumoniae) and one yeast (Candida albicans by disc-diffusion assay. M. convoluta thallus extract was more or less inhibitory against all of the test bacteria, however did not possess any antifungal property. S. aureus was found to be most sensitive target organism.
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    Can household-level fermentation technology assure food safety?
    (University of North Bengal, 2007-03) Sarkar, Prabir K
    The term 'fermented food" is defined as any food that has been subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification of the food. Fermented foods enjoy worldwide popularity as attractive, wholesome and nutritious components of our diet. In the past, household-level fermentation technology originated and evolved through trial and error experiences gathered by successive generations of food producers. Only relatively recently have science and technology started to a better understanding of the underlying principles of the fermentation processes and of the essential requirements to ensure nutritional and sensory qualities as well as safety of fermented foods.