ڈاکٹر اعجاز حسین ؍ ڈاکٹر مسیح الزماں
گزشتہ مہینہ میں ڈاکٹر اعجاز حسین سابق صدر شعبہ اردو الہ آباد یونیورسٹی کا انتقال حرکت قلب بند ہوجانے سے مظفرپور میں ہوگیا، جہاں وہ ممتحن بن کر گئے ہوئے تھے، ان کی میت الہ آباد لائی گئی، اپنی ملازمت سے سبکدوش ہونے کے بعد بھی لکھنے پڑھنے کا شغل جاری رکھا تھا، اہم اور مفید کتابوں کے مصنف تھے، جن میں مختصر تاریخ ادب اردو اور نئے ادبی رجحانات وغیرہ زیادہ مقبول ہوئیں، اپنے شاگردوں میں بہت مقبول رہے، ان کی وفات سے اردو ادب ایک بہت ہی لائق مصنف اور خدمت گزار سے محروم ہوگیا، ان سے کچھ ہی روز پہلے ڈاکٹر مسیح الزماں ریڈیو شعبہ اردو الہ آباد یونیورسٹی کی بھی وفات اچانک ہوگئی، اردو کی مرثیہ نگاری ان کا خاص موضوع تھا، ان کی عمر وفا کرتی تو اس صنف میں ان کا ادبی کارنامہ بڑا قابل قدر ہوتا، وہ پروفیسر مسعود حسن رضوی سابق صدر شعبہ اردو لکھنؤ یونیورسٹی کے داماد تھے، جن کے لئے اس کبرسنی میں یہ سانحہ بڑا ہی جانکاہ ہوگا۔
دعا ہے کہ خدا اردو ادب کے ان دونوں خدمت گزاروں کو غریق رحمت کرے، آمین ثم آمین۔ (صباح الدین عبدالرحمن، مارچ ۱۹۷۵ء)
Cardiovascular diseases (CVDs) are the top most cause of morality around the world. It is predicted that the number casualties from CVDs will increase to more than 24 million till 2030 people. Medicinal plants provide the major raw materials for medicine preparations. They are gaining high consideration due to their effectiveness and increasing cost of modern medicines. Many successful drugs are plant based, including aspirin from the willow bark, morphine from opium poppy, quinine from the cinchona bark, and digoxin from the foxglove. According to World Health Organization (WTO), ~70% to 80% of people around the world rely on herbal sources for the treatment of their disease. Plant sources are endorsed due to the fact that they contain an optimal amount of antioxidants and phytochemicals that help to avoid and treat many diseases. Phoenix dactylifera L. Particularly Ajwa variety, is the most rich in phytonutrientsthat can benefit to control many cardiovascular diseases. It contains6 vitamins (vitamin A, C, B1, B2, B3 &riboflavin), high amount of fibers, Potassium, Magnesium and 23 amino acids which play a healthy role towards hypertension, muscular contractions, and blood pressure control. It has been studied that Niacin (B3) helps to control cholesterol and low density lipoprotein levels (LDL), as high cholesterol is the one of the main cause of cardiovascular diseases so, Ajwa could be a vital regulatory source. According to the findings of Sabbah M. Et al, Ajwa extracts significantly improved the DNA integrity and also reduced the cardiomyocytes congestion, edema and the cellular stress wielded on cardiac muscles resulting the restoration of cardiomyocytes architecture in Doxorubicin (DOX) induced cardiotoxicity in rats. Research done by Alqarni et al, proves that Ajwa extracts has successfully decreased the LDL‐C, VLDL‐C, and triglycerides concentration. Additionally, treatment with ajwa pulp also improved the HDL‐C level and antioxidant enzymes activity. In another invivo study, Ajwa preparation has successfullydecreased the diclofenac-induced pulmonary and hepatic instabilities. Vitamin-K play important role in blood coagulation, and in case of anticoagulant therapy, activity of vitamin-K controlled by drugs (warfarin) that sometimes causes serious side effects. According to the reported data, Salicylic acid is the vitamin-K antagonist and has capability to block the action of vitamin K during the coagulation pathway. Dates contain ~3.75 to 4.50 mg/100 g of salicylic acid. Thus, providing anticoagulation effect too. So, the limelight of the reported data provides an enough reason that plants can be used as primary source of drug designing for the cardiovascular disease. They hold true momentum to address the increasing healthdiseases, which cannot be lost to distraction or apathy. Fight against the burden of CDVs, is affecting all countries and specially, under developing and the poor countries.
The current study was conducted to evaluate the impact of active edible coating and natural essential oils (EOs) on storage stability of butter and soft cheese (SC). The major issue in storage stability of butter is lipid oxidation due to high fat content while in SC is mold growth due to its high moisture content. EOs were used due to their multifarious role such as food flavoring, preservative (food safety), antioxidant and medicinal ingredient. Corn starch (CS) and whey powder (WP) based edible coating were developed for butter and SC respectively. Peppermint oil (PMO) and clove oil (CO) were used as active ingredient in SC coating while ginger oil (GO) and black cumin oil (BCO) in butter coating. Glycerol was added as plasticizer, xanthan gum to increase the viscosity, lecithin for emulsification of EOs in edible coating. Active edible coating was applied on SC and butter with brushing method. SC samples (T0= control; T1= edible coating of SC with WP; T2 = SC containing 0.5% CO; T3= SC containing 0.75% CO; T4= SC containing 1.0% CO; T5= WP based edible coating of SC containing 0.5% CO; T6= WP based edible coating of SC containing 0.75% CO; T7= WP based edible coating of SC containing 1.0% CO; T8= SC containing 1.5% PMO; T9= SC containing 2.0% PMO; T10= SC containing 2.5% PMO; T11= WP based edible coating of SC containing 1.5% PMO; T12= WP based edible coating of SC containing 2.0% PMO; T13= WP based edible coating of SC containing 2.5% PMO) were analyzed for physicochemical parameters, color value, water activity (aw), texture profile, antioxidant activity, total viable count (TVC), proteolysis and sensory attributes during 30 days of storage at2-50C. Similarly butter samples (T0= control; T1= edible coating of butter with CS; T2 = butter containing 0.2% BCO; T3= butter containing 0.3% BCO; T4= butter containing 0.4% BCO; T5= CS based edible coating of butter containing 0.2% BCO; T6= CS based edible coating of butter containing 0.3% BCO; T7= CS based edible coating of butter containing 0.4% BCO; T8= butter containing 1.5% GO; T9= butter containing 2.0% GO; T10=butter containing 2.5% GO; T11=CS based edible coating of butter containing 1.5% GO; T12= CS based edible coating of butter containing 2.0% GO; T13= CS based edible coating of butter containing 2.5% GO) were also analyzed for physicochemical parameters, color value, water activity (aw), texture profile, free fatty acids (FFA), antioxidant activity, total viable count (TVC), and sensory attributes during 90 days of storage at2-50C. SC and butter sample containing edible coating and natural EOs shows significant (p<0.05) results. Highest value of moisture (79.55 %) was noted in T9 SC sample while the lowest moisture (74.33%) was noted in control (T0) SC. Highest value of protein (13.55%) was observed in T12 while the minimum protein (13.30%) value was observed in control (T0) SC. Similarly highest value of moisture (16.53 %) was recorded in butter sample T10 while the lowest moisture (11.25%) was noted in control (T0) butter. Highest fat (79.80%) was recorded in control butter (T0) while the lowest fat (79.56%) was noted in T10. Best treatment of SC and butter was selected on the basis of sensory evaluation and storage stability. Texture profile of SC and butter also effected significantly due to edible coating and EOs. SC and butter with direct addition of EOs showed higher antioxidant and antimicrobial activity as compared to other samples. TVC (cfu/g) was minimum in all samples of SC and butter as compared to compare to their control (T0) due to the effect of EOs and edible coating. Incorporation of natural EOs and edible coating significantly improved all the sensory characteristics of SC and butter. Hence, it is concluded from the present study that storage stability of SC and butter can be enhanced by the judicious use of edible coating and natural EOs with better flavor and quality attributes.