Mrittika Bhattacharya Nath
Academic Details : Mrittika Bhattacharya, completed her B.Sc. (Bio) from Ewing Christian College (University of
Allahabad), Allahabad in the year 2006, she has completed her M.Sc. Food Technology from University
of Allahabad in year 2008 on the thesis topic New Product Development - Orange Flavored Low Fat
Cream, enriched with vitamins and minerals.
Currently he his pursuing her PhD from IIT, Kharagpur and thrust area of research is Studies
on extraction of antioxidants from Oyster Mushroom and its efficacy to replace commonly used
Previous Experience : Trainee (as a part of M.Sc. Dissertation work) -- 3 months -- AMUL (Kaira District Co-operative Milk Producers Union Ltd.), Anand, Gujrat
Area of Work : Development of Process Technology for the Extraction and Purification of Ergothioneine from Dried Oyster mushroom (Pleurotus ostreatus)
Antioxidants are considered important nutraceuticals on account of many health benefits but recently, restrictions on the use of synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) are being imposed because of their possible carcinogenicity. This has led to the inclination towards the use of natural antioxidants. L-ergothioneine, a biologically active antioxidant, is produced by certain fungal species and mycobacterium. Ergothioneine has recently attracted attention because it was found to protect blood cells, especially monocytes and red blood cells that transport nutrients and oxygen to body cells. Shiitake and Oyster mushroom contained the highest level of Ergothioneine.
My research work is purposed to quantify the amount of Ergothioneine present in the dried samples of Oyster mushroom, its extraction followed by purification and characterization, thereafter analysis of its efficacy as a preservative.