Phospholipid is very essential in the balanced diet. The vegetarian people in the coastal area are habitant of using edible oil seeds as daily food grains. Salinity of water during cultivation decreases the accumulation of oil content (12-15%) in seeds. Present experiment was focused on total salinity and ionic stress on physiochemical characterization of extracted lecithin from soya bean oil under saline and non-saline cultivations. The experiment proves that the percentage of phospholipids in oil and lecithin is decreased by 1.02% and 8.08%, respectively under saline cultivation. The phospholipids of the lecithin were qualitatively identified by thin-layer chromatography (TLC) and high performance of liquid chromatography (HPLC). The Rf values for phosphatidyl-ethanolamine (PE), phosphatidyl-serine (PS), phosphatidyl-inositol (PI) and phosphatidyl-choline (PC) of samples were well related to the standard. HPLC spectrum is well resolved and the retention time (RT) is correlated the standard with high precision. Quantisation of phospholipids shows a variation in the average percentage of PC, PI, PS and PE as 17.925, 9.125, 5.9, 15.1 for saline cultivation and 22.25, 12.025, 8.525, 18.975 for non-saline cultivation. Average decrease in the percentage in saline cultivation is due to the total salinity and ionic (Na + Cl -) stress of water.

A few eight coordinated complexes of lanthanide(III) nitrate with 2-benzimidazolyl mercaptoaceto hydrazone ligand (LH2) with the general formula [Ln(LH)2NO2]H2O (where Ln = La, Pr, Nd, Sm and Gd) have been synthesized and characterized by elemental analysis, magnetic susceptibility, molar conductance, UV-Visible, IR and1H NMR spectral studies. The experimental data sustain stoichiometry of 1:2 (metal/ligand) for the complexes. The spectral data shows that the ligand reacts in keto form and behaves as monobasic terdentate in nature. The nitrate appears to coordinate in the bidentate fashion to the metal ion. The thermal stabilities of the complexes have been studied by TGA and their kinetic parameters were calculated using Coats-Redfern and MKN methods. The antimicrobial activity studies have been under taken and results are discussed.

Lecithin based Oil-in-Water (O/W) emulsion finds a lot of applications in food and cosmetic industries. The stability of O/W emulsion depends on properties of the emulsifying solution and the ionic impurities present. The present experiment well explained the role of polyvalent Lewis acid salt solution in establishing the stability of emulsion. Lewis acid salts solutions of NaCl, KNO 3 BaCl 2 MgCl 2 , Al 2 (SO4) 3 and FeCl 3 were used in the preparation of lecithin based O/W emulsion. The ionic activity coefficient calculated from Debye-Hückel limiting law (DHLL) for Lewis metal ions Na + , K + , Ba 2+ , Mg 2+ , Al 3+ and Fe 3+ were found to be 0.955, 0.965,0.869,0.872, 0.737 and 0.737 which directly decrease the pH value of the ionic solutions to 6.9,7.0,7.14,7.04, 2.2 and 2.5 respectively. The conductance of ionic solution increases with decrease in ionic activity coefficient. These trends very strongly destabilize the lecithin O/W emulsion showing a significant order of breakup time of different emulsion systems as 3.5, 2.0,1.4,1.0, 0.5 and 0.25 minutes. The effect of ionic activity Antony et al.; AJOCS, 6(1): 1-11, 2019; Article no.AJOCS.47990 2 coefficient on emulsion destabilization was well projected by microscopic view. Measurement of droplet diameter was conspicuous for monovalent and divalent metal ions ranging from 14-156 micrometer and number of larger droplets increases with increasing in the valence. However, the higher valence Al 3+ and Fe 3+ ionic solutions totally break the emulsion with immediate separation of oil and water layer having lower activity coefficients. Thus, the increased valence and conductance, decreased ionic activity coefficient and pH value of the emulsifying solution destabilize the soy lecithin based O/W emulsion significantly by increasing the interfacial tension and retarding the binding ability of the emulsifier. Original Research Article

Activated wood charcoal (Carbonized) acts as an excellent adsorbent and it finds wide applications. The present study was carried on four different activated wood charcoals Salix (Sac), Pinus (Pac), Anacardium occidentale (AOac) and Calophyllum inophyllum (CIac) found in Karwar district, Karnataka, India. The activated charcoal was prepared by carbonizing in a muffle-furnace at 800 0 C and the yield of carbonized carbon was about 50%. SEM morphology and EDX spectrum indicates the homogeneity and purity of the activated wood charcoals containing 65-86% carbon to that of commercial charcoal (89% C) and hydrogen is absent. Langmuir and Freundlich adsorption isotherms are well-correlated and verified. The regressive coefficient (R2 ) of isotherms recorded a higher value above 0.92 which proves the homogeneous and even adsorption phenomenon by the activated wood charcoals. Sac and AOac recorded highest percentage of removal of acetic acid of about 40-60% and 20-26% with Cac (20-25%) where Pac and CIac recorded 17-23% which is relatively near to the commercially activated charcoal(Cac). On comparison of relative percentage of removal of acetic by activated wood charcoals with commercial charcoal, the activated wood charcoals serve as an efficient adsorbent for acetic acid. The cost and availability of the wood is cheaper.

Tribal people in India traditionally practiced to use available spice materials in cooking, medicine, food preservations and as well as in perfumes. Zanthoxylum rhetsa DC is thorny tree growing in different region of India. Its extract has multiple effect like antioxidant, anti-inflammatory, antimicrobial, antibacterial etc. The present work designed to study the antioxidant effect of zanthoxylum rhetsa DC dry fruit in controlling rancidity of groundnut oil. Peroxide value and para anisidine value of dried coarse powder and methanol extract in groundnut oil were found to be controlled in compare to the blank oil at incubated temperature 60 o C. Duration of 20 days' incubation at 60 o C, the 1 gm dry fruit powder and methanol extract of 1 gm powder in groundnut oil shown peroxide and para anisidine values 16.8meqO 2 /kg, 16.5 meq O 2 /kg and 17.4, 17.9 respectively to that of blank oil 19.4 meqO 2 /kg as peroxide value and 20.3 para anisidine value. The control butylated hydroxyl toluene (BHT) and -tocopherol recorded a peroxide and para anisidine value11.6 meq O 2 /kg, 16.3 meq O 2 /kg and 9.3, 10.4 resspectively. The ethanol, ethyl acetate and water extract have maximum peroxide and para anisidine values (19.7, 20.1, 20.9 meqO 2 /kg and 21.1, 22.2, 22.3) with the control and blank oil. Dry fruit coarse powder as whole and 1gm methanol extract stabilize the groundnut oil by controlling primary and secondary oxidation. This study suggested that the dry fruits of Zanthoxylum rhetsa DC is natural antioxidant to control rancidity of groundnut oil