Browsing by Author "Ramesh, S.V."
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Item Adulteration in Coconut and Virgin Coconut Oil : Implications and Detection Methods(2019-11) Pandiselvam, R.; Manikantan, M.R.; Ramesh, S.V.; Shameena Beegum; Mathew, A.CItem Antiviral Potential of Coconut (Cocos nucifera L.) Oil and COVID-19(2021) Ramesh, S.V.; Pandiselvam, R.; Hebbar, K.B.; Manikantan, M.R.; Shameena Beegum; Shelly Praveen; N.U. SruthiItem Arecanut and human health(2018) Chowdappa, P; Hebbar, K.B; Ramesh, S.V.Item Avenues of value addition in Coconut, Arecanut and Cocoa(2022) Manikantan, M.R.; Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Mathew, A.C.Item Central composite design, Pareto analysis, and artificial neural network for modeling of microwave processing parameters for tender coconut water(2022-01-01) Pandiselvam, R.; V. Prithviraj; Manikantan, M.R.; Shameena Beegum; Ramesh, S.V.; Sugatha Padmanabhan; Anjineyulu Kothakota; Mathew, A.C.; Hebbar, K.B.; Amin Mousavi KhaneghahPolyphenol oxidases (PPO) and peroxidases (POD) are the major enzymes that affect the quality of tender coconut water (TCW). Advanced thermal treatment such as microwave treatment has the potential for the inactivation of food enzymes. The experiments were conducted at three different microwave power levels (450, 600, and 900 W) and five different exposure times (70, 80, 90, 100, 110, and 120 s). The modeling and optimization of process parameters were done using a central composite design and artificial neural network. The microwave power level of 600 W for 120 s exposure time was suitable for enzyme inactivation with minimal quality loss. Optimized treatment has pH = 5.02, total soluble solids (TSS) = 5.68 °Brix, turbidity = 12.51 NTU, titratable acid (TA) = 0.07% of malic acid, PPO = 0, POD = 0, phenolic content = 37.238 mg GAE/L and overall acceptability (OA) = 7.5. These results confirmed that microwave treatment could be the potential alternative to conventional thermal treatment for processing tender coconut water.Item Cocoa(2017) Ramesh, S.V.; Ginny Antony; Tony GraceItem Coconut(2017) Neema, M.; Rajesh, M.K; Ramesh, S.V.; Chowdappa, PItem Coconut oil – scientific facts(2019-08) Ramesh, S.V.; Veda Krishnan; Shelly Praveen; Hebbar, K.BItem Comparative conventional and phenomics approaches to assess symbiotic effectiveness of Bradyrhizobia strains in soybean (Glycine max L. Merrill) to drought(2017) Venkadasamy Govindasamy; Priya George; Lalitkumar Aher; Ramesh, S.V.; Arunachalam Thangasamy; Sivalingam Anandan; Susheel Kumar Raina; Mahesh Kumar; Jagadish Rane; Kannepalli Annapurna; Paramjit Singh MinhasItem Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Cocos nucifera L.)(2022) Pandiselvam, R.; Rathnakumar Kaavya; Sergio I. Martinez Monteagudo; V. Divya; Surangna Jain; Anandu Chandra Khanashyam; Anjineyulu Kothakota; V. Arun Prasath; Ramesh, S.V.; N. U. Sruthi; Manoj Kumar; Manikantan, M.R.; Chinnaraja Ashok Kumar; Amin Mousavi Khaneghah; Daniel CozzolinoItem Correlation and principal component analysis of physical properties of tender coconut (Cocos nucifera L.) in relation to the development of trimming machine(2019-02-01) Pandiselvam, R.; Manikantan, M.R.; N. Subhashree; Mathew, A.C.; D. Balasubramanian; Shameena Beegum; Ramesh, S.V.; Niral, V.; Ranjini, T.N; Hebbar, K.BItem CRISPR/Cas9 –based genome editing to expedite the genetic improvement of palms: challenges and prospects(2024) Ramesh, S.V.; Rajesh, M.K.; Alpana Das; Hebbar, K.BItem A critical appraisal on the antimicrobial, oral protective, and anti-diabetic functions of coconut and its derivatives(2022) Shameena Beegum; Pandiselvam, R.; Ramesh, S.V.; Shivaji Hausrao Thube; Thavaprakaash. N; Anandu Chandra Khanashyam; Manikantan, M.R.; Hebbar, K.B.Item Data of 16S rRNA gene amplicon-based metagenomic signatures of arecanut rhizosphere soils in Yellow Leaf Disease (YLD) endemic region of India(2021) Paulraj, S.; Ravi Bhat; Rajesh, M.K.; Ramesh, S.V.; Priya, U.K; Thava Prakasa Pandian, R.; Vinayaka Hegde; Chowdappa, P.Item Date Palm(2017) Arvind K. Yadav; Rhitu Rai; Prasanta K. Dash; Ramesh, S.V.Item Detection of oil adulteration in virgin coconut oil (VCO) through physical characterization(2022) Cariappa. M. B; Vishnuvardhana; Hebbar, K.B.; Ramesh, S.V.; Venkatesh J; G. S. Chikkanna; B. N. Maruthi Prasad; B. S. HarishItem Detection of Oil Adulteration in Virgin Coconut Oil (VCO) Utilizing Chemometrics and Principal Component Analysis(2023-06-09) M. B. Cariappa; Ramesh, S.V.; G. S. Chikkanna; J. Venkatesh; Vishnuvardhana; Hebbar, K.B..; A. K. SinghAuthentication of virgin coconut oil (VCO) is imperative to protect the interests of the consumers. An investigation was carried out to distinguish VCO from coconut oil (CO), palm oil (PO) and liquid paraffin utilizing biochemical quality parameters, including fatty acid composition, and principal component analysis (PCA). Various oil blends of VCO: PO, VCO: CO (both in 10% increments), VCO:CO:PO and VCO: liquid paraffin and CO: liquid paraffin were prepared. The oil blends were analyzed for quality features, fatty acid composition and the data was analyzed statistically. Biochemical attributes such as total phenolic content (TPC), total flavonoid content (TFC), iodine value (IV) and saponification value (SV) and fatty acids like lauric acid, myristic acid, palmitic acid and oleic acid were influential parameters to distinguish the oil samples at various levels of adulteration. Samples could be classified even with the adulteration level of as low as 10%. Principal component analysis produced two components distinguishing various adulterated oil samples. Multiple regression analysis provided predictive equation models with high coefficient of determination ( R2) and could help in adulteration quantitation. Hence, this study demonstratedItem Dynamics of biochemical attributes and enzymatic activities of pasteurized and bio-preserved tender coconut water during storage(2022) Pandiselvam, R.; V. Prithviraj; Manikantan, M.R.; Shameena Beegum; Ramesh, S.V.; Anjineyulu Kothakota; Mathew, A.C.; Hebbar, K.B.; Cristina Maria Maerescu; Florin Leontin Criste; Claudia Terezia SocolItem Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods(2019-01-01) Ramesh, S.V.; Pandiselvam, R.; Ramayyan Thushara; Manikantan, M.R.; Hebbar, K.B.; Shameena Beegum; Mathew, A.C.; Sathyan Neenu; Sandip ShilICAR-Central Plantation Crops Research Institute, India, has designed and developed a virgin coconut oil (VCO) cooker for the extraction of oil by the hot process. However, a number of VCO production processes being followed in India and elsewhere cause variations in the physicochemical properties, which in turn potentially affect the nutritional and medicinal properties of VCO. The physical and biochemical properties of VCO from the hot process (VCO-Hot), fermentation (VCO-Fer), expelled from dried gratings (VCO-EDG), centrifugation (VCO-Cen), and conventionally prepared copra coconut oil (CCO) were investigated in light of the design concept of the VCO cooker. The nutritionally important total phenolic content (mg GAE/100 g) and antioxidant capacity of all the VCOs were found to be in the range of 0.446 ± 0.041 (VCO-Cen) to 2.867 ± 0.152 (VCO-Hot) and 3.87 mM Trolox equivalent (TE) (VCOCen) to 11.31 mM TE (VCO-Hot), respectively. Multivariate analysis revealed that quality attributes viz., total phenol, total flavonoid, and cupric ion reducing antioxidant capacity of VCO-Hot defined by principal component 1. Hierarchical clustering showed that the VCO-Hot belonged to the group with high total phenolic and flavonoids content and strong antioxidant capacity. Comparative biochemical properties along with multivariate analysis differentiated the various VCO samples.Item Engineering properties of five varieties of coconuts (Cocos nucifera L.) for efficient husk separation(2018) Pandiselvam, R.; Manikantan, M.R.; Anjineyulu Kothakota; Rajesh, G.K.; Shameena Beegum; Ramesh, S.V.; Niral, V.; Hebbar, K.B
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