ABSTRACT
Ficus bengalensis Linn, called ‘Nyagrodha’ in Ayurveda is a medicinal tree with wide range of uses in Ayurveda. The tree is having many useful parts such as bark, flower, latex, aerial roots etc. Among these, the stem bark which belongs to Panchavalkala in Ayurveda is having high demand in current scenario. Panchavalkala is the group of stem bark of five medicinal species in Ayurvedic system of medicine, which is an ingredient of many formulations. Other than this stem bark of Ficus bengalensis Linn is having many ethno medicinal uses. The drug is used for treating skin disorders, bleeding diseases, various metabolic disorders such as diabetes, dyslipidemia etc. Owing to the high demand of the drug, the adulteration of stem bark of Ficus bengalensis is common. The adulteration mostly happens with stem bark of other Ficus species as well as with the wood portion of the same instead of the bark. Thus here is an attempt to establish the genuineness of stem bark of Ficus bengalensis Linn by method of pharmacognosy and physico-chemical evaluation. The pharmacognostic evaluation includes macroscopic, microscopic evaluation of stem bark as well as the powder macroscopy and microscopy of the same by referring the standards. The physico-chemical evaluation is done by assessing various physico-chemical parameters such as foreign matter, ash values, extractive values, tannin content, sugar content, phenol content etc. Both the pharmacognostical and physico-chemical evaluation has proved the genuineness of the drug.
ABSTRACT
Através de exames físico-químicos e organolépticos, avaliou-se o estado de conservação de carne bovina moída, preparada industrialmente e embalada a vácuo, quando mantida a temperatura de 8°C, após a abertura da embalagem. As análises foram realizadas nos 1°, 3°, 5° e 7° dias de armazenagem. Os resultados do pH mostraram que houve queda significativa (p<0,05) do 1° ao 7° dia, passando de 5,67 a 5,51. No mesmo período, os teores de bases voláteis totais aumentaram significativamente (p<0,05) de 14,99 para 19,64 mgN/100g. A proporção de amostras positivas para a pesquisa de amônia foi de 16,6% no 3° dia, 70% no 5° e 100% no 7°, havendo um aumento gradativo em relação ao 1° dia, quando 100% das amostras apresentaram resultado negativo. Os resultados mostraram que a carne bovina moída preparada industrialmente e embalada a vácuo pode ser considerada de boa qualidade até o 3° dia de armazenagem a 8°C, justificando sua comercialização como carne resfriada.
Storage condition of minced beef industrially processed and vacuum packed was evaluated through physico-chemicaland organoleptical analysis. The tests were performed on the 1st, 3'd, Sth and 7th days of storage at 8°C, after package opening. A significant decrease (p<0.05) was found in pH value from 5.67 in the 1st day to 5.51 in the 7th day. The total volatile bases increased significantly (p<0.05) from 14.99 to 19.64 mgN/1 OOg in the same period. The percentages of ammonium in positive samples were 16.6% in the 3rd day, 70% in the 7th day and 100% in the 7th day. In the 1st day no sample gave positive results. From this results, it can be concluded that minced beef may be considered of good quality up to the 3rd day of storage at 8°C, if industrially processed and vacuum packed and, in this way, be commercialized as fresh refrigerated meat.