Nivas Desai
@sgm.edu.in
Assistant Professor, Department of Botany
Sadguru Gadge Maharaj College, Karad
RESEARCH, TEACHING, or OTHER INTERESTS
Plant Science, Plant Science, Food Science, Ecology, Evolution, Behavior and Systematics
Scopus Publications
Scopus Publications
Nivas M. Desai, Varun E., and Pushpa S. Murthy
Elsevier
Nivas Desai, Umesh Pawar, Vishal Aparadh, Uttam Dethe, and Dattatraya Gaikwad
Springer International Publishing
Nivas M. Desai, Bubly Mallik, Suresh D. Sakhare, and Pushpa S. Murthy
Elsevier BV
Vaibhavi Pimpley, Siddhi Patil, Kartikeya Srinivasan, Nivas Desai, and Pushpa S. Murthy
Informa UK Limited
Abstract An overview of green coffee, the unroasted bean enriched with antioxidants, is presented in the following article. Green coffee beans are known to have a higher content of chlorogenic acid (CGA) with potential health benefits like activity against hypertension, diabetes, obesity, etc. There are three major classes of chlorogenic acids present in green coffee beans, namely: caffeoylquinic acid (CQA), di-caffeoylquinic acid (diCQA) and feruloylquinic acid (FQA). Another pivotal component of the green beans is caffeic acid. A compilation of the different research studies and reviews pertaining to the diverse biomolecules present in the green coffee, their structure and the different sources of CGA is presented. The traditional and modern methods of the extraction of CGA are also studied. Green coffee upon roasting develops its aromatic characteristics but the flavor development comes with a reciprocation of reduced chlorogenic acid content. Thus, the effect of processing is also addressed. There are numerous studies conducted to show the health benefits associated with the consumption of green coffee out of which, anti-diabetic and anti-obesity effects are particularly concentrated in this article.
Nivas Manohar Desai, Joseph Gilbert Stanley, and Pushpa S. Murthy
Informa UK Limited
Abstract Nanoencapsulation by spray drying was performed to protect and preserve antioxidant rich dietary polyphenols from green coffee beans. Nano-encapsulation of green coffee was done using maltodextrin as wall material. The nanoparticles were further characterised by zetasizer, differential scanning colorimetry, X-ray diffraction, In vitro gastric intestinal studies and storage stability. Optimal nanoparticles were obtained at a drying temperature of 125 °C and 2:1 Mwall/Mcore ratio (10% w/w maltodextrin), provided better encapsulation yield (40% w/w) and 70 ± 5% (w/w) encapsulation efficiency with 82.34 nm particle size, -28.8 mV zeta-potential. The In-vitro bioactivity of nanoparticles ensured 80 ± 2% (w/w) of chlorogenic acid availability in a controlled release in the intestine. Storage stability of nanoparticles under varied temperature was remarkably improved compared to non-encapsulated green coffee extract. However, the results indicated that the potential benefits of using maltodextrin coated green coffee nanoparticles for controlled release of Chlorogenic acid and sufficient antioxidative protection during prolonged period.
Nivas M. Desai, Glory S. Martha, Nanishankar V. Harohally, and Pushpa S. Murthy
Elsevier BV
Nivas M. Desai, Devendra J. Haware, K. Basavaraj, and Pushpa S. Murthy
Informa UK Limited
Abstract Green coffee is a prime source of antioxidants to functional food and nutraceuticals. Arabica and Robusta varieties were screened and decaffeinated using ethyl lactate and extracted with a polar solvent to obtain chlorogenic acid (CGA) enriched green coffee extract (GCE). The physicochemical qualities (moisture, pH, particle size, and color) and bioactive compounds (total phenolics, chlorogenic acid, and caffeine) of GCE were assessed. The GCE had 12.78 ± 2.1 mg GAE g−1 phenolics and 10.98 mg g−1 chlorogenic acid (CGA). To improve the stability of CGA, the GCE encapsulated by spray drying using maltodextrin (MD) and skim milk (SM) as coating agent individually and in combination. Physicochemical, antioxidant properties, and biofunctionalities of microparticles were evaluated. Highest encapsulation efficiency of GCE with maltodextrin (1:1) was 86%±3 with the smaller particle size (2.3 ± 0.1 µm). Under the simulated gastric juice and bile salts solution, microencapsulation provided significantly better protection compared to non-encapsulated GCE. MGE elicits use as adjuvant/supplements in food, fortified for nutraceuticals and pharmaceuticals.
Nivas Manohar Desai
Wiley
Desai Nivas and D.K. Gaikwad
Science Alert
Enzymatic maceration of Morinda fruits was conducted with the enzymes like pectinase and diastase at 0.030 g kgG as the extraction of juice from the ripened fruits of Morinda citrifolia and Morinda pubescens are difficult due to its slimy pulp. Juice yields were increased greatly with enzymatic treatment (p<0.05), The amounts of flavonoid and polyphenols as well as clarity of the juices were greatly varied because of different enzyme treatment. Juice treated with pectinase and diastase showed better clarity and sugar content than the untreated juice (p<0.05). The relative viscosity of the juice were also decreased in clarified and fermented juice of both fruits. The mass spectra of fermented juice of M. citrifolia exhibits 14 important peaks out of which 4 peaks are having larger % area. FT-Raman spectroscopy and gas chromatography techniques used for the assessments of its potential amino acids and fatty acid composition.
Desai Nivas, U.L. Dethe, and D.K. Gaikwad
Science Alert
Desai Nivas and DK Gaikwad
Asian Pacific Journal of Tropical Medicine Press
Desai Nivas, D.K. Gaikwad, and P.D. Chavan
Science Alert
Desai Nivas, B.A. Sonar, S.S. Shaikh, U.H. Patil, D.K. Gaikwad, N.S. Chavan, A.B. Sabale, and P.D. Chavan
EManuscript Services
Abstract The methanolic extract of young and mature leaves of nine coastal plants from West coast of Maharshtra were analysed to evaluate free radical scavenging activity. The antioxidant activity was evaluated using 1,1-diphenyl-2-picryl hydrazyl radical (DPPH) and the reductive potential of the methanolic extract. The highest antioxidant activity was recorded in young leaves of Hibiscus tiliaceus (76%), followed by Syzigium corymbosa (71%) Calophyllum inophyllum (68%) and Colubrina asiatica (55%). The plant species also posseses appreciable reductive potential. The leaves of these species were found to be rich in Flavanoids (6.03 to 16.63 mg/g of dry weight) and total polyphenol (12.12 to 26.23 mg/g of dry weight) and these compounds mainly contributed the antioxidant potential of these plants.