Browsing by Author "Sherazi, Syed Tufail Hussain"

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Green Synthesis of Silver Nanoparticles Mediated by Cinnamon Extract and Its Potential Insecticidal Effect Against Callosobruchus Maculatus (F.) (Coleoptera: Chrysomelidae)
(2025) Avcı, Ahmet; Pehlivan, Erol; Sherazi, Syed Tufail Hussain; Uddin, Siraj; Elma, Fatma Nur; Hussain, Masood
Silver nanoparticles were successfully synthesized using cinnamon extract as a reducing agent. The synthesized nanoparticles, coated with cinnamon extract, were characterized through various optical and spectroscopic techniques. UV-visible spectroscopy confirmed the formation of cinnamon-extract-coated silver nanoparticles (Cinnamon-AgNPs) by optimizing parameters such as precursor salt concentration, pH, temperature and extract volume. The crystalline structure of the nanoparticles was examined using X-ray diffraction (XRD), while size distribution was analyzed through transmission electron microscopy (TEM). It was observed that cinnamon extract effectively stabilized silver nanoparticles and the average particle size was 23.3 nm, with a near-spherical shape. Advances in nanotechnology have recently offered novel approaches in plant protection strategies. The increasing resistance of stored-product pests like Callosobruchus maculatus to conventional insecticides necessitates the exploration of eco-friendly alternatives. In this study, the insecticidal activity of silver nanoparticles coated with cinnamon extract was evaluated against the adult stage of Callosobruchus maculatus. Additionally, the aqueous extract of cinnamon was also evaluated. Toxicity assays were conducted at varying concentrations of the nanoparticles and cinnamon extract, with exposure durations of 24, 48, and 72 hours. The results revealed that cinnamon-extract-coated silver nanoparticles exhibited the highest toxic effect at the highest concentration after 72 hours (60.72%). In contrast, the aqueous extract of cinnamon did not exhibit a significant toxic effect on C. maculatus. This significant difference highlights the synergistic insecticidal effect of the combination of silver nanoparticles and cinnamon extract. Overall, the findings highlight the significant potential of cinnamon-extract-mediated silver nanoparticles as an effective insecticidal agent against Callosobruchus maculatus.
Impact of Heating on Olive Oil: Oxidative Changes and Physicochemical Properties
(Konya Teknik Univ, 2025) Topkafa, Mustafa; Sherazi, Syed Tufail Hussain; Mahesar, Sarfaraz Ahmed; Kandhro, Mansoor Ali; Deveci, İlyas
This study aimed to analyze the physicochemical parameters of various brands of olive oil (OO) available in the local markets of Hyderabad, Pakistan. The parameters studied include concentrations of chlorophyll, β-carotene, free fatty acid (FFA), conjugated diene (CD), conjugated triene (CT), and oxidative stability. The results showed that none of the analyzed (OO) is recommended for cooking due to high FFA levels, but all except one could be used as salad oil. Through a systematic analysis, we also examined the impact of heating on chlorophyll and β - carotene levels in commercial OO brands. Our findings elucidate the varying responses of OO brands to heating, with distinct alterations observed in chlorophyll, and β -carotene levels. Furthermore, the FTIR analysis provided valuable insights into the molecular changes and oxidative stability of the oils under different heating conditions. These findings have significant implications for both consumers and the OO industry, as they provide valuable insights into the selection of high-quality OO brands that maintain their nutritional integrity and flavor profiles during cooking.
Investigation of the Chemical Characteristics and Oxidative Stability of Some Commercial Cold-Pressed Oils
(Konya Technical University, 2021) Ayyıldız, Hamide Filiz; Topkafa, Mustafa; Sherazi, Syed Tufail Hussain; Mahesar, Sarfaraz Ahmed; Kara, Hüseyin
In this study, the chemical composition and oxidative stability of cold-pressed flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils were examined. The results showed that the seed oils contained appreciable amounts of unsaturated fatty acids (above 79 %). Polyunsaturated fatty acids, particularly linoleic acids were dominant, with values ranging from 53.24 % - 71.37 % of the total amount of fatty acids except for pumpkin seed oil. Tocols content was found to be between ~ 490-932 mg kg-1, and the flaxseed oil exhibited the highest levels of total tocopherols (977.47 mg kg-1) under the experimental conditions. While, the highest PV was found in walnut seed oil (2.81 meq O2 kg-1), and the highest content of FFAs was reported for flaxseed oil (1.82 %). OSI values were 4.15, 3.57, 4.31, 3.98 and 4.92 h for the flaxseed, black seed, pumpkin seed, walnut seed, and poppy seed oils, respectively. The obtained data suggest that the seed oils in this study may serve as special dietary sources.