High antioxidants level in food is gradually becoming popular because of the enhanced risk of oxidative stress in humans. Bread wheat is rich in vital antioxidants but its major bioactive compounds are not available for the human. This study was conducted with the aim to enhance the phytochemical constituents and antioxidative activity of wheat grains by fermenting it with the use of Bacillus subtilis KCTC 13241. The antioxidative potential was determined by DPPH (2,2-diphenyl-1-picryl- hydrazyl) and ABTS (3-ethyl-benzothiazo- line-6-sulfonic acid) radical scavenging assay as well by the concentration of amino acids, flavonoids, minerals, carbohydrates, and phenolic compounds. Different varieties showed different free radical scavenging potential on fermentation, which was significantly high with respect to their corresponding unfermented wheat varieties. The highest potential was found in a fermented wheat variety named Namhae and this combination can be used in the pharmaceutical and food industries.

New class of biologically active and non-active compounds can be synthesized via transition metal mediated Suzuki cross coupling reaction that has a great impact on the advancement of organic chemistry. These resulted products can lend a helping hand in pharmaceutical and polymer chemistry for the betterment of mankind. Suzuki-Miyaura cross coupling reaction is one of the best tools through which many natural and non-natural compounds can be synthesized.

The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We studied first antioxidant and angiotensin converting enzyme (ACE) inhibition and antioxidant activities of processed cheddar cheese with the addition of spices e.g. cumin, clove and black pepper made from buffalo milk and ripened for 9 months. Then we conducted an in vitro digestion of processed cheddar cheese by gastric and duodenal enzymes. Freeze dried water (WSE) and ethanol soluble fractions (ESE) of processed cheddar cheese were also monitored for their ACE inhibition activity and antioxidant activities. In our preliminary experiments, different levels of spices (cumin, clove and black pepper) were tested into cheese matrix and only one level 0.2g/100g (0.2%) on the basis of cheese weight was considered good concerning sensory evaluation. Significant increase in ACE-inhibition (%) of processed Cheddar cheese as well as its WSE and ESE was obtained. Lower IC50 values were found after duodenal phase digestion compared to oral phase digestion.

The four solvent extractives obtained from aerial parts of Leucophyllum frutescens were evaluated for their Total Antioxidant Activity (TAA) by ammonium molybdate method, scavenging potential by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Trolox-Equivalent Antioxidant Capacity (TEAC) assays, metal-reducing potential by Cupric Reducing Antioxidant Capacity (CUPRAC) and Ferric Reducing Antioxidant Power (FRAP) assays, Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and their biological activities. The study concluded that BULE exhibited total antioxidant activity (226.235±1.222 mg AA.Eq.gm-1 DE±S.D) by molybdate method, CHLE exhibited more scavenging potential (DPPH 209.589±8.500 mg trolox Eq.gm-1 DE±S.D and TEAC 210.166±7.954 mg trolox Eq.gm-1 DE±S.D) and reducing potential (CUPRAC 646.889±16.889 mg trolox Eq.gm-1 DE±S.D & FRAP 472.981±15.625 mg trolox Eq.gm-1 DE±S.D). Phytochemical quantification concluded high TPC by BULE (189.369±1.393 mg GA.Eq.gm-1 DE±S.D) and high TFC by CHLE (232.458±1.589 mg Qu.Eq.gm-1 DE±S.D). Strong inhibition of α-glucosidase and urease enzymes was observed by HELE (IC50 0.3321±0.007 mg.ml-1±SD) and BULE (IC50 4.09±0.357 mg.ml-1±SD) extractives, respectively. The hemolytic effect shown by hexane extract (HELE) was higher with HA50 25.545±0.927 ug.ml-1±SD whereas methanol (MELE), chloroform (CHLE), and butanol (BULE) exhibited hemolytic effects at higher concentration with HA50 400.067±1.364, 321.394±1.332, and 332.957±0.465 µg.ml-1±SD, respectively. GC-MS profiling of HELE of L. frutescens was performed for qualitative analysis. The principal phytochemicals tentatively identified by GC-MS analysis of HELE accounts for fatty acids (60.221%), lignans (17.687%), ketones (3.358%), phenols (2.584%), sesquiterpenes (1.265%), and aldehydes (0.345%).

Grayscale Lithography (GSL) is an alternative approach to the standard Binary Lithography in MEMSfabrication, enabling the fabrication of complicated arbitrary 3D structures on the wafer, without the need for multiple masks and exposure steps. Despite its advantages, GSL’s effectiveness is highly dependent on controlled lab conditions, equipment consistency, and finely-tuned photoresist exposure and etching processes. This works presents a thorough investigation of the challenges of GSL for Silicon (Si) wafers and presents a detailed approach on how to minimize the fabrication inaccuracies, aiming to replicate the intended design as closely as possible. Utilizing a maskless laser writer, all aspects of the GSL as analyzed, from photoresist (PR) exposure parameters to Si etching conditions. A practical application of GSL is demonstrated in the fabricationof 4 μm deep Silicon Fresnel Lenses for Long Wave Infrared imaging (8-12 μm). The surface topography of a Fresnel lens is a good case to apply GSL as it has varying shapes and size features that need to be preserved.. The final fabricated lens profiles show good match with the initial design and demonstrate successful etching of coarse and fine features and demonstrating images taken with an LWIR camera.