Social Welfare in the Religions of Subcontinent a Critical Study

Islam, Hinduism and Buddhism are among the major religions of Sub-continent. The present study highlights the fact that public welfare is preached by all of these religions. Giving alms for the sake of public welfare is an important part of various Hindu religious practices. The role of latest reformist movements is also worth mentioning along with the Hindu literature related with social well-being. Arya Sam฀j movement did many activities for the welfare of people. The founder of Buddhism made efforts for the betterment of mankind and used his religion and teachings to propagate public welfare. Buddhism rejected the caste system and played an important and effective role to minimize the sufferings of affected community. In this regard Islam rises to the highest pedestal as the topic of Holy Quran is Man. It focuses not only on the worldly success of man but also his success in the hereafter. Islam has gone a step ahead than other religions as the activities of public welfare are considered worship in it. The rights of human beings are given great importance and they are given no less importance than rights of Allah. Moreover, the Holy Prophet (S. A. W) took noteworthy steps for the welfare of whole mankind without any discrimination and these are highlighted in this paper. Islam also gives lineaments of the methods and modes of public welfare and goes beyond the other Semitic and non-Semitic religions in this regard. This paper explores and highlights the measures taken by the mentioned religions in a comparative manner and also proves that Islamic concept of social welfare is not only limited to human beings but it also enfolds other living beings and even plants. Islam provides a complete road map of public welfare. Islamic society not only progresses financially but it also focuses on spiritual, ideological and social progress. The aim of social welfare cannot be achieved unless equilibrium is maintained between rights and duties. Islam not only stresses on the rights of the weak but also safeguards the rights of the rich.

Mohammad Younis

Consequences of discontinuous chicken frying on some important parameters of soybean (SBO), sunflower (SFO) and canola oil (CLO) at constant temperature of 190 o C for 12 h were examined. The quality parameters such as fatty acid composition (FAC) with special emphasis on trans fatty acids (TFAs), free fatty acids (FFAs), iodine value (IV) and peroxide value (PV) of SBO, SFO and CLO were evaluated by taking out the oil samples from the fryer at an interval of 2 h. The total TFAs increased during frying of chicken in the range of 0.77- 1.67, 1.02- 2.62 and 1.29-3.14% in SFO, SBO and CLO. Other chemical parameters such as FFAs was 0.03-0.78, 0.05-0.49 and 0.19- 1.47%, PV was 1.51-3.04, 2.11-6.07 and 2.90- 8.02 meqO 2 /kg of oil increased whereas IV at 154.21- 140.69, 134.50 and 116.10-99.70 g/100g was decreased with respect to time of frying in SFO, SBO and CLO, respectively. The effect of commercial fish frying on the stability of FOs was examined at different intervals of time. The FO samples were collected into two phases; one before frying (unused) and other after frying (used; null replenishment, discarded). The main indicators of FOs determined during frying procedure were FAC, TFAs, FFA and PV. The FAC and TFAs in the FO samples were analyzed using the GC-MS. The TFAs were present in the range of 2.5-3.8, 5.6-14.8 and 7.3-20.8% in the fresh, null replenishment and discarded FO samples, respectively during the different frying periods. FFAs in fresh, NR, and discarded oils were 0.12%–0.24%, 0.22%–1.74%, and 0.80%–3.39%, respectively. PV in fresh, NR, and discarded oils were determined to be 1.15–3.93, 2.71– 7.51, and 2.84–14.68 meqO 2 /kg of oil. It was observed that commercial fryers were notusing the proper oil for frying. Furthermore, the last frying cycle just before discarding the oil may be dangerous for the health of consumers due to their significant level of TFAs, FFAs and PV. An easy UV spectrometric methodology was developed to assay PV of the FO samples. The assay of PV was based on the stoichiometric reaction of triphenylphosphine (TPP) with hydroperoxides available in FO samples to yield oxide of TPP, which indicates a reasonable absorption at 240 nm in UV region. The level of PV was found in the range 0.15-11.66 meqO 2 /Kg of oil in heated CLO samples for 1-12 h at frying temperature (180 0 C). Present methodology was compared with official procedure. The correlation of coefficient (R 2 ) was observed as 0.99525 which found in good agreement with official procedure. The present methodology may be used as a disjunctive to the official procedure, for the analysis of PV in FO samples. In another study the changes in main fat groups like saturated, monoene, trans and polyunsaturated FAs and their key fatty acid ratios (SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0) were investigated during potato chips frying in CLO. Single bounce attenuated total reflectance Fourier transform infrared (SB-ATR-FT-IR) spectroscopy was used for rapid analysis. The data obtained from gas chromatography- flame ionization detector (GC-FID) used as reference. The calibration of main fat groups and their key fatty acid ratios were developed by partial least square (PLS) regression coefficients using 4000 to 650 cm -1 spectral range. FT-IR PLS regression for the predicted SFAs, MUFAs, TFAs and PUFAs were found 0.999, 0.998, 0.998 and 0.999, respectively. Whereas for SFA/UFA, cis PUFA/SFA, C18:2/C16:0 and C18:3/C16:0 the regression coefficients were 0.991, 0.997, 0.996 and 0.994, respectively. We concludedthat FT-IR-PLS could be used for rapid and accurate assessment of changes in the main fat groups and their key fatty acid ratios ratio during frying process. The quantity of total polar compounds (TPC), carbonyl value (CV), conjugated diene (CD) and conjugated triene (CT) were monitored during potato chips frying in canola oil. Transmission Fourier transform infrared (FT-IR) spectroscopy was applied to attain improved sensitivity using 100 μm KCl cell. Partial least square (PLS) regression was applied to assess spectral regions correlating with known value of TPC, CV, CD and CT. Excellent coefficient of determinations were obtained as 0.997, 0.997, 0.999 and 0.999 for TPC, CV, CD and CT, respectively. The calibration models obtained were applied to analyze samples of canola oil drawn during potato chips frying from 1 to 7 h with wide ranges of 1.33 to 19.55% for TPC, 7.12 to 31.06 μmol/g for CV, 3.17 to 26.96 mmol/l for CD and 0.01 to 6.67 mmol/l for CT. A linear relationship was obtained between CD and TPC with a good correlation of coefficient (R 2 = 0.936). Results were compared with values obtained by their standard methods and found to be comparable. Outcomes of the present study revealed that transmission FTIR-PLS method could be used for quick and precise evaluation of oxidative changes occurred during frying process without using any organic solvent.