In the present study, Malaysian Zea mays hair extracts are screened for the occurrence of bioactive compounds. The results positively showed the present of flavonoids, saponin, tannins, phlobatannins, phenols, alkaloids and cardiac glycosides in both aqueous and methanolic extract of Zea mays hair. Terpenoid compounds however present only in the methanolic extract sample. In addition, the total phenolic content (TPC) in aqueous extract was significantly higher (42.71 + 0.87 µg/g of tannic acid equivalent (TAE)) compared to methanolic extract (40.38 + 1.10 µg/g of TAE). The findings suggested that phytochemicals present in Zea mays hair are potentially beneficial as therapeutic and antioxidative agents in pharmaceuticals, food and other related industries.
A study was carried out to distinguish mono- (MAG) and di-acylglycerol (DAG) from plant lipids such as sunflower, rapeseed and soybean oil, from those derived from animal fats such as lard, goat fat and beef fat using fatty acid and thermal profile data. MAG and DAG of both plant and animal lipids were synthesized according to a chemical glycerolysis method catalyzed by sodium hydroxide. MAG and DAG of individual lipid were isolated and purified using the standard column chromatography method and subjected to fatty acid analysis by gas chromatography (GC) and thermal analysis by differential scanning calorimetry (DSC). The application of principal component analysis (PCA) to the data collected from the individual instrumental technique showed that it was possible to distinctly classify MAG and DAG of plant lipids from those derived from animal fats.
Five underutilized wild vegetables namely Limnophila aromaticoides, Ceratopetris thalictroides, Crassocephalum crepidioides, Etlingera elatoir and Monochoria vaginalis were analyzed for nutritional values, phenolic components and antioxidant activities. These wild greens were found to have high fibre (11.3-19.8 g/100g) and ash (13.0-17.6 g/100g) contents as compared to commercialized species, Brassica juncea. The iron content of Monochoria vaginalis is four times higher than Brassica juncea (33.1 mg/g dry weight). Crassocephalum crepidioides demonstrated remarkable lipid peroxidation inhibition (90.4%). The phenolic content of Etlingera elatoir is two times higher than Brassica juncea. Thus, it is of both great free radical scavenger and iron chelators with the lowest EC50 values of 1.8 mg/ml and 2.3 mg/ml respectively. As a conclusion, these wild vegetables could be potentially used in alleviating micronutrients deficiency especially for the rural populace and as a potent source of natural antioxidants.
The banana pseudo-stem is not currently utilised in the food industry. The aim of this research was to investigate the chemical and pasting profile of banana pseudo-stem flour (BPF). Wheat flour were substituted with BPF (0, 5, 15 and 30%) and the pasting profile were determined. Results from mineral analysis showed that the levels of sodium (Na), potassium (K), calcium (Ca), magnesium (Mg) and phosphorus (P) were higher than those of iron (Fe), zinc (Zn) and manganese (Mn). The BPF had a 0.04% total titratable acidity (TTA) and a total soluble solid (TSS) of 1.30⁰ Brix with pH 5.41. BPF contained 28.26% total starch, 12.81% resistant starch and a total digestible starch value of 15.45%. An increased substitution level of BPF into wheat flour significantly (p
Red pitaya juice (RPJ) was subjected to UV-C irradiation and the potential of UV as a pasteurization tool for reducing microbial load in pitaya juice was evaluated. Effectiveness of the hurdle concept, i.e. addition of citric acid (CA) and dimethyl dicarbonate (DMDC) was also studied. Total plate counts (TPC) and yeast and mould counts (YMC) achieved 2.43 log₁₀ and 2.7 log₁₀ reductions respectively after exposure to UV irradiation. Addition of the CA (0.5 - 2.0%) and dimethyl dicarbonate (DMDC) (5 - 20 µL/100mL) to pitaya juice reduced the microbial loads, with 1.5% CA and 15 µL/100mL DMDC being the most effective concentrations. Addition of CA and DMDC into RPJ prior to UV treatment achieved significantly higher microbial reduction compared to UV alone, which were 4.12 log ₁₀ and 4.14 log₁₀ reductions for TPC and for YMC, respectively.
Marination directly affects the texture and flavor of meat and is important for product yield. This research investigated the effects of various marinating solutions on the physicochemical, microstructural and sensory properties of golek chicken, a popular dish in Malaysia, Indonesia and southern Thailand. Non-marinated meat (Tr1-control) was compared with five marinating treatments: distilled water (Tr2); sodium chloride (Tr3); a mixture of sodium chloride and sodium tripolyphosphate (STPP) (Tr4); a mixture of sodium chloride, STPP and citric acid (Tr5); and a mixture of sodium chloride, STPP and sodium bicarbonate (Tr6). Marinating meat in Tr3–Tr6 resulted in higher water-holding capacity and cooking yield, as well as lower shear force value and cooking loss, when compared to Tr1 and Tr2 (p
The total phenolic contents (TPC) and antioxidant activities of five popular Malay raw salads or Ulam were investigated using DPPH radical scavenging and reducing ferric ion antioxidant power (FRAP) assays. The Ulam studied were the leaves of Cosmos caudatus (Ulam Raja), Oenanthe javanica (Selom), Murraya koenigii (Curry Leaf), Centella asiatica (Pegaga) and the seeds of Parkia speciosa (Petai). Ranking order of TPC (mg gallic acid equivalent per gram of plant on dry basis), TEACDPPH (µmol Trolox equivalent per gram of plant on dry basis) and TEACFRAP (µmol Trolox equivalent per gram of plant on dry basis) values were: Curry Leaf (33.18), Selom (31.8), Ulam Raja (31.3) > Pegaga (11.16) > Petai (6.45); Ulam Raja (212.8) > Selom (185.9) > Curry Leaf (82.1), Petai (67.62) > Pegaga (32.4); Selom (199.96) > Ulam Raja (183.11) > Curry Leaf (108.34) > Pegaga (65.99) > Petai (44.67), respectively. No significant correlation (p>0.05) was observed between antioxidant activities and TPC which could be due to steric hindrance or presence of other reducing agents. Interestingly, Selom showed antioxidant activities that are comparable to Ulam Raja.
This study was conducted to develop an edible coating containing combined hydrophilic (chitosan) and hydrophobic (palm stearin) components which demonstrated gas barrier and moisture barrier properties, respectively, to prolong the post harvest life of star fruits (Averrhoa carambola L.). The emulsions of chitosan (C) and palm stearin (S) were prepared by using different ratios of C:S which were 1:0, 1:1, 1;2, 1:3, 2:1, 3:1 and 0:1. Viscosity of emulsions was studied. The physicochemical properties of coated star fruits were also evaluated in terms of weight loss, firmness, visual appearance, oxygen concentration, carbon dioxide concentration and ethylene concentration during storage at room temperature (26-28˚C) for 18 days. The results obtained showed that coating reduced weight loss, maintained firmness and appearance, slowed down the production of respiratory gases and reduced ethylene production. The most recommended coating for star fruits was C:S of 1:1 ratio as it showed good water barrier and gas barrier properties and could extend the post harvest life of star fruits up to 20 days as compared to the control samples which had a post harvest life of 12 days.
The main objective of the present study was to produce crispy deep fried chips from lotus rhizome with acceptable organoleptic qualities. Effects of three different frying temperatures (180, 190 and 200°C, for 15-20 sec) on the overall qualities (proximate composition, texture and sensory) of lotus rhizome chips were determined. Prior to frying, freshly procured rhizomes were sliced uniformly (thickness of ~2.5 mm, diameter ~ 5.2mm), blanched in hot water (85°C for 3.5 min) and dried in a hot air vacuum oven (60°C, 24 h). Results on textural studies showed force required to break the chips to be dependent on temperature. Sensory quality results revealed high acceptability for chips produced by frying at 200°C. This reported work being a preliminary study, further research works is warranted to standardize the protocols for industrial scale production of lotus rhizome chips, with improved taste and flavour, keeping in mind the safety and quality issues.
The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P
Vigna sinensis also known as long-podded cowpea or Chinese long bean (Family:Fabaceae) is most widely grown in Southeast Asia. They are a good source of protein, vitamin A, vitamin C, iron, phosphorus, and potassium. The antioxidant potential of crude methanol extract, chloroform, and ethyl acetate soluble fractions of Vigna sinensiswas screened for in- vitro antioxidant activity using total phenolic content, ferric reducing power, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assay, ferric thiocyanate (FTC) and thiobarbituric acid (TBA) tests. It was found that ethyl acetate fraction have maximum amount of polyphenolics compounds (2.69 mg/g GAE in concentration 0.5 mg/mL); more effective than methanol and chloroform extract.This fraction also exhibited fairly good antioxidant activity with in both TBA (17.39% mg/g GAE) and FTC (12.65% mg/g GAE) methods.
This study was carried out to improve the nutritional value of goat’s milk dadih by the addition of tropical-fruit purees, namely, jackfruit (Artocarpus heterophyllus, Lam.), pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical, chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p< 0.05) from the control. Control dadih showed highest values for lightness and hue (p< 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p< 0.05) the moisture, protein, ash and vitamin C contents of the fruit added dadih. There were no significant differences (p> 0.05) in the fat, carbohydrate, energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall, syneresis of the dadih increased with decreasing pH throughout storage at 4°C.
Magnesol XL concentration (0.5, 1, 3 and 5%), heating temperature (25, 50, 70 and 90 ˚C) and time (5, 10, 15 and 20 mnt) during purification to the color properties (Lightness L*, redness a* and yellowness b*) of Sardinella lemuru oil were evaluated. Purification using Magnesol XL in any condition effectively increase the L* and a* value but reduced the b* value of the lemuru oil. Highest L* value (96.57) was achieved at the treatment temperature 90 ˚C, 5 % level of Magnesol XL concentration and 5 minutes process. Lowest a* value (more green color) was obtained at treatment 70 ˚C temperature, 5% level of concentration and 15 minutes, then lowest b* value was obtained at treatment 90 ˚C temperature, 5 % concentration and 5 minutes process. All the refined lemuru oil’s result had a hue angle higher than 90˚ representing the light greenish-yellow color.
MeSH terms: Color; Heating; Light; Methyl Green; Plant Oils; Temperature
Roasting is an important process that contribute to formation of flavour compounds in cocoa beans. Pyrazines, a by-product of Maillard reaction is one of the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide are also produced through Maillard reaction. Therefore, this study was focussed on optimising the roasting conditions using Central Composite Design (CCD) to produce superior quality cocoa beans with high concentration of pyrazines and low concentration of acrylamide. The roasting conditions used were temperatures in the range of 110⁰C to 160⁰C and time ranging from 15 min to 40 min. Roasting conditions significantly (p
Surimi refers to concentrated myofibrial protein extracted from fish flesh by washing process. Surimi powder, is normally prepared in a dried form, and potentially useful as a raw material for preparation of seafood products. Surimi powder offers many advantages in industrial application, such as easy handling, low distribution cost, and physically convenient for addition to dry mixtures. In order to prevent the denaturation of the protein during drying, dryoprotectants such as sucrose and polyols can be added. Surimi powder is classified as fish protein concentrate type A because its protein content is higher than 65%. Surimi powder has good functional properties, such as gelation, water holding capacity, and emulsifying and foaming properties. Gel-based fish products and fish snacks are common products that can be made from surimi powder.
MeSH terms: Animals; Desiccation; Emulsions; Fish Products; Gels; Polymers; Sucrose; Water; Fish Proteins; Snacks
Murraya paniculata (Linn) Jack (Orange Jasmine), known as "Kemuning Putih" in Malaysia, has been widely used as food flavor additive in cuisine by local residences. This is due to the strong fragrances of the leaves which make it suitable to be used in Indian and Malay dishes. Besides as a flavoring, leaves, branches, stem barks and roots of the plant are used in folk medicine to treat dysentery and morning sickness. Flowers of the plants are used in cosmetics. Since 1970’s, flavonoids and coumarins were isolated from Murraya paniculata, but no further bioactivity has been tested from the isolated compounds. The aim of this paper is to review and update the research related to chemical constituents and bioactivities of Murraya paniculata (L) Jack.
A total of 32 clinical strains of Vibrio cholerae, including members of the 01 and 0139 serogroup
were collected from Klang, Selangor; Penang Island; Samarahan, Sarawak and Miri, Sarawak in Malaysia. In general, all the isolates except the 0139 serotype expressed low resistance to all the antibiotics tested with their Multiple Antibiotic Resistance (MAR) indices ranged from 0.10 to 0.48. The presence of ctx gene that encoded the cholera toxin was confirmed in all these clinical isolates by polymerase chain reaction. The results from the RAPD-PCR were analyzed using the RAPDistance software (Version 1.04). From the dendrogram generated, two main groups were observed which were subdivided into two clusters each. The Selangor’s isolates and the 0139 Penang’s isolates formed one group whereas the Samarahan, Sarawak isolates and the Miri, Sarawak isolates made up the other group, thus delineating their different sources of origin based on their geographical location.
MeSH terms: Anti-Bacterial Agents; Cholera Toxin; Drug Resistance, Microbial; Malaysia; Software; Vibrio cholerae; Polymerase Chain Reaction; Random Amplified Polymorphic DNA Technique; Islands; Serogroup
This study described the antibiotic and heavy metal resistance pattern of 17 isolates of Edwardsiella tarda obtained from Asian seabass (Lates calcarifer). E.tarda isolates were resistant to oleandomycin, lincomycin, novobiocin and spiramycin. In contrast, most of the isolates showed high level of susceptibility to tetracycline, doxycycline, florfenicol, chloramplenicol, nitrofurantoin, fosfomycin, kanamycin, oxolinic acid and flumequine. MAR value was 0.35 which indicated that the cultured Asian seabass have received high exposure to those tested antibiotics. Besides, very high level of heavy metal resistance among these isolates was observed. Genotypic profile of DNA fingerprintings generated by RAPD-PCR using M13 universal primer and M13 wild type phage primer showed high degree of genetic diversity with percentages similarity and genetic distance among the isolates were ranging from 10.5% to 100% and 0 to 0.895, respectively. This result indicates that strains that belong to the same origin were not always closely related genetically.
MeSH terms: Anti-Bacterial Agents; Doxycycline; Fosfomycin; Kanamycin; Lincomycin; Nitrofurantoin; Novobiocin; Oleandomycin; Oxolinic Acid; Protein Synthesis Inhibitors; Tetracycline; Thiamphenicol; Genetic Variation; Spiramycin; DNA Fingerprinting; Bacteriophage M13; DNA Primers; Random Amplified Polymorphic DNA Technique; Metals, Heavy; Edwardsiella tarda; Fluoroquinolones
Microbiological qualities of fresh goat milk collected from two selected, popular dairy farms in Penang Island, Malaysia were evaluated, as a measure of food safety. Milk samples were screened for total plate counts, yeast and mould counts, psychrotrophic counts, Staphylococcus aureus, presumptive Escherichia coli, Coliforms and Klebsiella pneumoniae, which were in the range of (mean values) 4.2- 4.5, 4.2- 4.6, 3.1- 4.3, 2.7- 3.2, < 2- 4.6, 2.2- 4.0 and 4.1- 4.8 log CFU/ml, respectively in the two farms. Milk samples were also screened for the presence of selected foodborne pathogens such as Listeria monocytogenes and Salmonella sp. Results
showed the presence of only Salmonella sp. (at 2.9 log CFU/ml) with the absence of Listeria monocytogenes. The outcome of this study assumes importance as the presence of microbial contaminants amounts indicates poor milk quality, which requires immediate consideration as it can pose serious health risk to consumers.
Storage study of mengkudu (Morinda citrifolia L.) extract was carried out to determine the effects
of canning and storage period on pH, total polyphenol content, antioxidant activity, intensity of off-odour and aroma acceptance. Uncanned (control) and canned extract were stored for 0, 8, 16 and 24 weeks under room temperature. Results showed canning resulted in a significant (p