Browse publications by year: 2016

  1. Goh JH, Fazir M, Zainal-Abidin NA, Amir D, Singh M
    Malays Orthop J, 2016 Jul;10(2):56-60.
    PMID: 28435564 MyJurnal DOI: 10.5704/MOJ.1607.012
    Spinal tuberculosis is not common in the paediatric age group. Initial clinical features are often vague and non specific until the disease progresses to later stages. We highlight the diagnostic difficulties and management challenges of a complicated extradural tuberculoma with neurological deficits in a very young girl.
    MeSH terms: Antitubercular Agents; Child; Female; Humans; Tuberculoma; Tuberculosis, Spinal
  2. Kow RY, Zamri AR, Ruben JK, Jamaluddin S, Mohd-Nazir MT
    Malays Orthop J, 2016 Jul;10(2):41-46.
    PMID: 28435560 MyJurnal DOI: 10.5704/MOJ.1607.008
    Introduction: Supracondylar fracture of the humerus is the most common fracture around the elbow in children. Pinning with Kirschner wires (K-wires) after open or closed reduction is generally accepted as the primary treatment modality. However, it comes with the risk of persistent instability and if the K-wire is not inserted properly, it may cause displacement and varus deformity. We present our two-year experience with a new technique of lateral external fixation and K-wiring of the humeral supracondylar fracture. Materials and Methods: A total of seven children with irreducible Gartland Type III supracondylar humeral fracture were treated with closed reduction and lateral external fixation and lateral Kirschner wiring. Patients with ipsilateral radial or ulnar fracture, open fracture and presence of neurovascular impairment pre-operatively were excluded. All the patients were followed up at one, three and six weeks and three and six months. The final outcomes were assessed based on Flynn's criteria. Results: All the patients achieved satisfactory outcomes in terms of cosmetic and functional aspects. All patients except one (85.5%) regained excellent and good cosmetic and functional status. One patient (14.3%) sustained pin site infection which resolved with oral antibiotic (Checketts- Otterburn grade 2). There was no neurological deficit involving the ulnar nerve and radial nerve. Conclusion: The introduction of lateral external fixation and lateral percutaneous pinning provide a promising alternative method for the treatment of humeral supracondylar fracture. This study demonstrates that it has satisfactory cosmetic and functional outcomes with no increased risk of complications compared to percutaneous pinning.
    MeSH terms: Anti-Bacterial Agents; Bone Wires; Child; Elbow; Elbow Joint; Fracture Fixation; Fractures, Open; Humans; Humeral Fractures; Humerus; Radial Nerve; Ulna Fractures; Ulnar Nerve
  3. Saturveithan C, Premganesh G, Fakhrizzaki S, Mahathir M, Karuna K, Rauf K, et al.
    Malays Orthop J, 2016 Jul;10(2):35-40.
    PMID: 28435559 MyJurnal DOI: 10.5704/MOJ.1607.007
    Introduction: Intra-articular hyaluronic acid (HA) is widely utilized in the treatment of knee osteoarthritis whereas platelet rich plasma (PRP) enhances the regeneration of articular cartilage. This study analyses the efficacy of HA and PRP in grade III and IV knee osteoarthritis. Methodology: This is a cross sectional study with retrospective review of 64 patients (101 knees) which includes 56 knees injected with HA+ PRP, and 45 knees with HA only. Results: During the post six months International Knee Documentation Committee (IKDC) evaluation, HA+PRP group showed marked improvement of 24.33 compared to 12.15 in HA group. Decrement in visual analogue score (VAS) in HA+PRP was 1.9 compared to 0.8 in HA group. Conclusion: We propose intra-articular HA and PRP injections as an optional treatment modality in Grade III and IV knee osteoarthritis in terms of functional outcome and pain control for up to six months when arthroplasty is not an option.
    Study site: Melaka General Hospital, Malaysia
    MeSH terms: Hospitals, General; Humans; Hyaluronic Acid*; Malaysia; Retrospective Studies; Osteoarthritis, Knee*; Platelet-Rich Plasma*
  4. Arulselvan P, Tan WS, Gothai S, Muniandy K, Fakurazi S, Esa NM, et al.
    Molecules, 2016 Oct 31;21(11).
    PMID: 27809259
    In the present investigation, we prepared four different solvent fractions (chloroform, hexane, butanol, and ethyl acetate) of Moringa oleifera extract to evaluate its anti-inflammatory potential and cellular mechanism of action in lipopolysaccharide (LPS)-induced RAW264.7 cells. Cell cytotoxicity assay suggested that the solvent fractions were not cytotoxic to macrophages at concentrations up to 200 µg/mL. The ethyl acetate fraction suppressed LPS-induced production of nitric oxide and proinflammatory cytokines in macrophages in a concentration-dependent manner and was more effective than the other fractions. Immunoblot observations revealed that the ethyl acetate fraction effectively inhibited the expression of inflammatory mediators including cyclooxygenase-2, inducible nitric oxide synthase, and nuclear factor (NF)-κB p65 through suppression of the NF-κB signaling pathway. Furthermore, it upregulated the expression of the inhibitor of κB (IκBα) and blocked the nuclear translocation of NF-κB. These findings indicated that the ethyl acetate fraction of M. oleifera exhibited potent anti-inflammatory activity in LPS-stimulated macrophages via suppression of the NF-κB signaling pathway.
    MeSH terms: RAW 264.7 Cells; Acetates/chemistry*; Animals; Lipopolysaccharides/toxicity*; Signal Transduction/drug effects*; Down-Regulation/drug effects*; NF-kappa B/metabolism*; Moringa oleifera/chemistry*; Mice
  5. Aliahmat NS, Abdul Sani NF, Wan Hasan WN, Makpol S, Wan Ngah WZ, Mohd Yusof YA
    J Nutrigenet Nutrigenomics, 2016;9(5-6):243-253.
    PMID: 28002828 DOI: 10.1159/000452407
    BACKGROUND/AIMS: The objective of this study was to elucidate the underlying antioxidant mechanism of aqueous extract of Piper betle (PB) in aging rats. The nuclear factor erythroid 2-related factor 2 (Nrf2)/ARE pathway involving phase II detoxifying and antioxidant enzymes plays an important role in the antioxidant system by reducing electrophiles and reactive oxygen species through induction of phase II enzymes and proteins.

    METHODS: Genes and proteins of phase II detoxifying antioxidant enzymes were analyzed by QuantiGenePlex 2.0 Assay and Western blot analysis.

    RESULTS: PB significantly induced genes and proteins of phase II and antioxidant enzymes, NAD(P)H quinone oxidoreductase 1, and catalase in aging mice (p < 0.05). The expression of these enzymes were stimulated via translocation of Nrf2 into the nucleus, indicating the involvement of ARE, a cis-acting motif located in the promoter region of nearly all phase II genes.

    CONCLUSIONS: PB was testified for the first time to induce cytoprotective genes through the Nrf2/ARE signaling pathway, thus unraveling the antioxidant mechanism of PB during the aging process.

    MeSH terms: Animals; Antioxidants/pharmacology; Male; Mice, Inbred C57BL; Plant Extracts/pharmacology*; Plant Extracts/chemistry; Proteins/drug effects; Proteins/genetics; Proteins/metabolism; Signal Transduction/drug effects; Signal Transduction/genetics; Oxidative Stress/drug effects*; Oxidative Stress/genetics; Piper betle/chemistry*; Metabolic Detoxication, Phase II/genetics; NF-E2-Related Factor 2/metabolism*; Mice; Antioxidant Response Elements/drug effects*; Antioxidant Response Elements/genetics; Antioxidant Response Elements/physiology
  6. Wirjon IA, Lau NS, Arip YM
    Intervirology, 2016;59(5-6):243-253.
    PMID: 28384626 DOI: 10.1159/000468987
    OBJECTIVES: Phage pPM_01 was previously isolated from a raw sewage treatment facility located in Batu Maung, Penang, Malaysia, and it was highly lytic against Proteus mirabilis, which causes urinary tract infections in humans. In this paper, we characterize the biology and complete genome sequence of the phage.

    METHODS AND RESULTS: Transmission electron microscopy revealed phage pPM_01 to be a siphovirus (the first reported virus to infect P. mirabilis), with its complete genome sequence successfully determined. The genome was sequenced using Illumina technology and the reads obtained were assembled using CLC Genomic Workbench v.7.0.3. The whole genome contains a total of 58,546 bp of linear double-stranded DNA with a G+C content of 46.9%. Seventy putative genes were identified and annotated using various bioinformatics tools including RAST, Geneious v.R7, National Center for Biotechnology Information (NCBI) BLAST, and tRNAscan-SE-v1.3 Search. Functional clusters of related potential genes were defined (structural, lytic, packaging, replication, modification, and modulatory). The whole genome sequence showed a low similarity to known phages (i.e., Enterobacter phage Enc34 and Enterobacteria phage Chi). Host range determination and SDS-PAGE analysis were also performed.

    CONCLUSIONS: The inability to lysogenize a host, the absence of endotoxin genes in the annotated genome, and the lytic behavior suggest phage pPM_01 as a possible safe biological candidate to control P. mirabilis infection.

    MeSH terms: Bacteriophages; Base Composition; Base Sequence; Biotechnology; DNA; DNA Replication; Electrophoresis, Polyacrylamide Gel; Endotoxins; Enterobacter; Humans; Malaysia; Proteus mirabilis; Sewage; Urinary Tract Infections; Siphoviridae; Computational Biology; Genomics; Mirabilis; Microscopy, Electron, Transmission; Host Specificity
  7. Ismail, M.H., Law, C.L., Hii, C.L.
    MyJurnal
    This paper presents a transparency phenomenon that occurred in hot air and heat pump dried flatrice
    noodles, which is explained by the higher colour changes, glassy puffing microstructures,
    and lower fat content in comparison to the freeze dried flat-rice noodles. Hot air drying and
    heat pump drying recorded the colour changes at an average of 43.87 ± 1.5 twice than colour
    change caused by freeze drying at 19.33 ± 1.12 to verify the transparency caused by employing
    high temperature to eventually increase the sample lightness. However, the microstructures
    study suggested that freeze drying produced distinct pores ranging from 2.05 μm to 27.68
    μm whereby hot air drying and heat pump drying merely produced glossy transparent texture.
    Indeed, the pores disclose the fat content recorded by freeze drying in flat-rice noodles at 5.62%
    ± 0.2 twice than the fat content recorded by hot air and heat pump drying at 2.48% ± 0.49.
    Therefore, by learning the transparency phenomenon in hot air and heat pump dried noodles
    approves that freeze drying eventually preserves the quality attributes of flat-rice noodles as
    closest to the fresh flat-rice noodles in terms of colour, microstructures, and fat content.
  8. Shapi’i, R. A., Othman, S. H.
    MyJurnal
    Recently, incorporation of natural filler such as chitosan into edible film to produce food
    packaging material is of particular interest due to the improvement in the properties of the
    film such as mechanical, morphological and optical properties of the edible film. In this work,
    tapioca starch-based edible film was prepared with different concentrations of chitosan; 0, 20,
    40, 60, 80% w/w of dry starch solid weight. The effects of varying the chitosan concentration
    on the mechanical properties (tensile strength (TS), elongation at break (EAB), and Young
    modulus (YM)), morphological and optical properties (color and transparency) of the edible
    films were investigated. There was 492% increment in TS value of the edible films when
    chitosan was added up to 60% w/w (21.23 MPa) compared to neat starch film (3.58 MPa). The
    60% w/w chitosan films exhibited smooth and even structure which indicated both chitosan
    and tapioca starch compounds were blended homogeneously. However, 60% w/w chitosan
    film exhibited very high YM value (2842.5 MPa) and low EAB value (2.46%) which might
    limit its application. Effects of chitosan concentration on optical properties could be considered
    negligible. The improvements in TS and morphological structure of the edible films will be
    beneficial for the potential application of film as food packaging material in which high TS is
    important to protect the structure of food and while morphological structure can be related to
    the aesthetical appearance of the food packaging materials.
  9. Esua, O.J., Makinde, O.O., Arueya, G.L., Chin, N.L.
    MyJurnal
    The Nigerian hog plum (Spondias mombin) seed kernel was studied for its possible antioxidative
    potential and its proximate and nutrient compositions measured. The fruits were
    submitted to washing, pulp removal and drying to facilitate fibre separation from the seed
    kernel. Seeds were Milled to obtain samples, while analysis was carried out using standard
    Association of Analytical Communities (AOAC) methods and phytochemical assays. The seed
    kernel contains carbohydrate (40.56%), ash (8.09%), crude fibre (31.86%), moisture content
    (8.48%), crude protein (7.73%), crude fat (3.28%), calcium (1317 mg/kg), iron (839.08 mg/
    kg), magnesium (494.71 mg/kg), manganese (17.93 mg/kg), zinc (15.27 mg/kg), and copper
    (7.68 mg/kg). Phytochemical analyses indicated the presence of tannins (0.06%) and phytate
    (0.0022%), but did not indicate the presence of flavonoids, oxalate and saponins. The free
    radical scavenging activity against the 2, 2–diphenyl–1–picrylhydrazyl (DPPH) radical
    was at the level of 15.09%, while total antioxidant capacity and total phenolic content were
    856.7±5.84 mgAAE/100g and 573.32±11.5 mgGAE/100g respectively. The seed kernel of
    Spondias mombin is a potential source of nutritious food, good anti-anaemic and anti-diabetic
    agent as a result of iron and zinc content, and potential chemo-protective agent with the ability
    to offer possible protection against the activities of the toxic Reactive Oxygen Species (ROS)
    from the results of total phenolic content, antioxidant and free radical scavenging activities.
  10. Ruslan, R., Roslan, N..
    MyJurnal
    Papaya cv. Sekaki is one of the Malaysian’s favorite commodities with great tropical taste.
    Generally the papaya ripening determined through skin color changes. Current method for
    the quality inspection is through the experience of operator. However the inspection from
    one operator may vary to another. The main purpose of this study is to improve the quality
    inspection of papaya for an efficient grading system. This study will improve the ripening index
    developed for papaya by Malaysian Federal Agricultural Marketing Authority (FAMA) on the
    skin color basis by comparing the color values between CIE L*a*b* and CIE L*C*h color
    space. Destructive technique usually used to evaluate the chemical parameter such as total
    soluble solid (TSS) content. A new improvised ripening index chart added with specific TSS
    content and color values range. The relationship between color values and TSS was developed
    for CIE L*C*h with R²=0.9674. The ripening index chart established allows papaya quality
    attributes to be determined and evaluated nondestructively with the aid of colorimeter.
  11. Ahmad, S., Anuar, M.S., Taip, F.S., Shamsudin, R.
    MyJurnal
    This study was conducted to determine the influence of raw material variation, equipment
    process variables and device stability on the drying process of rambutan seed using oven and
    microwave drying equipments. The raw material variations studied were skin colour (yellow
    and fully red), storage period (fresh and stored) and seed mass (5 and 10 g). The important
    equipment process variables studied were oven temperature (40 and 60°C) and microwave
    power (250 and 1000 W).The output power and drying distribution in the drying chamber were
    studied to examine the device stability. Results indicated that the seed mass, oven temperature
    and microwave power influenced the drying time. The skin colour and storage period were
    negatively correlated with drying time due to drying time speculate to relay on time required for
    moisture removal that associated to initial moisture content and seed mass. It is also observed
    that the drying time will be shorten if the sample was located at the central of the microwave
    drying chamber. In contrast, the oven exhibited higher stability compared to microwave due
    to its ability to provide similar level of heating at each location in the drying chamber. This
    information will aid researchers and industrial operators to design an effective drying process
    using microwave and oven thus reducing cost and time.
  12. Ali, M.A., Yusof, Y.A., Chin, N.L., Ibrahim, M.N.
    MyJurnal
    Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water
    content (above 80%) which makes it extremely perishable, but storage, handling, processing
    and transporting becomes difficult due to high moisture content. Therefore, guava needs
    dehydration process by upholding its natural colour and minimum ascorbic acid losses. We
    have carried out a comprehensive study to examine the influence of different drying treatments;
    under direct sunlight, freezing, convection oven (50, 60, 70, 80 and 90°C) and microwave
    oven (100, 250, 440, 600 and 1000 watts) on ascorbic acid concentration and colour quality
    of guava. The mean values of ascorbic acid concentration of dried guava slices were changed
    significantly (P < 0.05) as compared to fresh guava slices. The colour of guava slices became
    yellowish with an increase in temperature and power of conventional and microwave ovens,
    respectively. We found freeze drying as the best method for the dehydration of guava in terms
    of ascorbic acid and natural colour preservation.
  13. Ethaib, S., Omar, R., Mazlina, M., Radiah, A., Syafiie, S., Harun, M. Y.
    MyJurnal
    Agriculture residues are a promising feedstock for value-added products from lignocellulosic waste. However, pretreatment of lignocellulosic materials is essential to facilitate enzymatic
    hydrolysis and improve sugar yield. The objective of this study is to evaluate the effect of acid or alkali during microwave-assisted pretreatment of dragon fruit foliage (DFF) that
    would make hydrolysis process more efficient. In the present study, distilled water and three chemicals were examined for their effects on releasing monomeric sugar during microwave
    treatment. Microwave-assisted pretreatment namely microwave-distilled water (M-H2O) (control); microwave-sulfuric acid (M-H2SO4); microwave-sodium hydroxide (M-NaOH); and
    microwave-sodium bicarbonate (M-NaHCO3) pretreatment were performed using 5% (w/v) of DFF as substrate at 800 watt microwave power for 5 minutes exposure time. Highest yield
    of monomeric sugar was found at 15.56 mg/g using M-NaOH pretreatment at 0.1N NaOH. For M-H2SO4 pretreatment, 0.1N H2SO4 produced 8.2 mg/g of monomeric sugar. Application
    of M-NaHCO3 pretreatment using 0.05N NaHCO3 solution released 6.45 mg/g of monomeric sugar. While, soaking DFF in distilled water and subjecting to microwave irradiation released
    6.6 mg/g of monomeric sugar. Treatments with the lowest concentration (0.01 N) of the three chemicals released only small quantities of total monomeric sugars and less than that with distilled water. The changes in the physical structure of DFF prior to and after the microwaveassisted pretreatment are also reported.
    MeSH terms: Agriculture; Alkalies; Carbohydrates; Fruit; Hydrolysis; Microwaves; Physical Examination; Sodium Hydroxide; Sulfuric Acids; Water; Sodium Bicarbonate
  14. Tan, W. L., Azlan, A., Noh, M.F.M.
    MyJurnal
    The study was undertaken to determine and compare the sodium and potassium contents in
    selected salts (table salt, coarse salt, French sea salt, Himalayan pink salt and bamboo salt)
    and sauces (light soy sauce, sweet soy sauce, chili sauce, tomato sauce and mayonnaise).
    Findings of the present study showed that the sodium content of salts was highest in table salt
    (35870.0 mg/100 g) and lowest in French sea salt (31235.0 mg/100 g), whereas the potassium
    content was highest in bamboo salt (399.4 mg/100 g) and lowest in table salt (43.7 mg/100
    g). There was no significant difference between sodium amounts of the salts. Bamboo salt
    was significantly higher in potassium than other salts. The ranking of sodium and potassium
    in sauces was similar, where light soy sauce contained the highest amount (4402.0 and 395.4
    mg/100 g) and mayonnaise contained the least (231.3 and 63.6 mg/100 g). Both sodium and
    potassium contents of light soy sauce were significantly higher than other sauces. Bamboo salt
    is a better choice instead of other salts in terms of the potassium level. Among sauces, although
    light soy sauce is high in potassium; however, its high sodium has offset the beneficial effect
    of potassium.
  15. Khaliq, G., Mohamed, M.T.M., Ding, P., Ghazali, H.M., Ali, A.
    MyJurnal
    Natural products are useful for delaying the ripening process, preserving quality and reducing biochemical changes in fruits. Effect of gum arabic (GA) 10% and chitosan (CH) 1% edible coatings on physiological and biochemical properties of mango (Mangifera indica L. cv. Choke Anan) fruit were investigated. Mango fruit were stored at 13°C and 80% relative humidity for 28 days. Significant (P≤0.05) differences were observed in fruits treated with GA 10% and CH 1% as compared to the control. The results showed that GA 10% and CH 1% treatments significantly reduced weight loss than the control fruits. The application of CH 1% coating effectively inhibited the increase in soluble solid concentration (SSC), respiration rate and ethylene production. But no significant differences were observed in terms of ascorbic acid loss between treated fruits and control during the entire storage period. Furthermore, the combined application of GA 10% + CH 1% alleviated decay incidence and retained high firmness of mango fruit. These results suggested that application of GA 10% coating combined with CH 1% as a bio preservative might be a simple and effective technique for delaying ripening and maintaining quality of mango fruit during cold storage without the use of fungicides.
  16. Ting, S.R., Loh, S.P.
    MyJurnal
    The in vitro bioaccessibility of calcium, iron and zinc of breads added with different bread
    spreads was determined. The mineral contents were assessed by flame atomic absorption
    spectrophotometer and expressed in fresh weight (mg/100 g). For the mineral bioaccessibility
    determination, in vitro gastrointestinal digestion was applied. Among the bread samples, calcium
    content of wholemeal bread with chocolate hazelnut spread ranked the highest (159.96±0.869
    mg/100 g). For iron, white bread with chocolate hazelnut spread (6.92±0.411 mg/100 g) showed
    highest iron content while for zinc, white bread with peanut butter was the highest (1.82±0.015
    mg/100 g). For calcium bioaccessibility, white bread with orange marmalade ranked the
    highest (39.33±4.865%) while wholemeal bread with peanut butter (14.70±0.265%) showed
    the lowest. The application of orange marmalade spread onto wholemeal bread increased the
    iron bioaccessibility significantly (9.73±1.387%). The acidic properties attributed by organic
    acids found in orange marmalade may favour both calcium and iron absorption. The zinc
    bioaccessibility of white bread alone remained the highest (20.63±3.536%) while wholemeal
    bread added with peanut butter (5.90±1.137%) showed the lowest. Overall, the addition of
    bread spreads particularly peanut butter and chocolate hazelnut spread had increased mineral
    contents of the bread samples. However, the presence of mineral enhancers (organic acids) and
    inhibitors (phytate and polyphenols) played some significant role in influencing the mineral
    bioaccessibility.
  17. Febrianto, N.A., Yang, T.A., Wan Abdullah, W.A.
    MyJurnal
    Rambutan seed waste has become a noteworthy problem in rambutan canning industry that
    need to be solved. Previous finding showed that rambutan seed could be utilized by extracting
    the fat that could be utilized as confectionery fat with improved characteristic by fermentation
    and roasting treatment. The study to evaluate the cocoa-like flavor compounds development
    as the effect of these process was carried out. The rambutan seed was fermented for 3, 6, and
    9 days followed/unfollowed by roasting process at 150°C for 30 min. The browning index of
    the powder, the Maillard Reaction Products (MRPs) and the volatile flavor compounds of the
    rambutan seed fat were analysed. The study found that the fermentation treatment followed by
    roasting treatment significantly increase the browning index and melanoidin content in powder
    and fat, respectively. Six and 9 days fermentation followed by roasting possessed highest value
    of browning index (1.4875 and 1.5485 AU, respectively) and melanoidin content (0.318 and
    0.295 AU, respectively). The result also showed that fermentation of rambutan seed followed
    by roasting process could successfully developed desired pyrazine compounds, in which the
    contribution of the pyrazine content could be as much as 42.69% of total flavor compound of
    rambutan seed fat.
  18. Boon, Y. T., Naim, M. N., Zakaria, R., Abu Bakar, N. F., Ahmad, N.
    MyJurnal
    A study on the feasibility of using gel electrophoresis technique in grading the agarwood oil
    quality was investigated. Prior to electrophoresis, the emulsified agarwood oil droplets were
    screened by a diffuse layer of ions that have equal absolute charge to that of the droplets surface
    charge in aqueous phase. The condition was obtained by varying the concentrations of nonionic
    surfactant; Tween 80 until the critical aggregation concentration (CAC) value of 0.0167%
    (v/v) was achieved. The prepared droplets suspended in the aqueous within nano-metre size and
    had ability to migrate through the agarose gel with its own specific electrophoretic mobility.
    However, due to the limitation of gel pore size, only large oil droplets (>200 nm) indicated
    visible bands. Overall, a novel work for grading the emulsified agarwood oil droplet with its
    own electrical properties was feasible.
  19. Mhd Abd Kader, K. A., Ab. Aziz, N., Aziz, A., Talib, A. T., Ahmad, N. H., Tan, C. P., et al.
    MyJurnal
    Pink Guava Puree (PGP) factory produces tons of residues from its unit operation [refiner (R),
    siever (S), and decanter (D)]. These residues represent a waste of nutrients and can contribute
    to environmental problem. However, it can benefit related industries if the properties of the
    residues are known. Thus, this research aims to determine the compositions of the residues
    from PGP processing factory in order to evaluate possible value-added by-product and energy
    sources. The residues from each unit operation were being tested for proximate composition,
    dietary fibre components, pH value, emulsifying activity (EA) and emulsifying stability (ES),
    carbon-to-nitrogen (C/N) ratio, and sugar analysis. The sugar content was analysed using High
    Performance Liquid Chromatography (HPLC-RI detector). Results showed that the residues
    have good composition of carbohydrate (11.82–12.18%), and thus potential as carbon source
    and can be a good substrate for fermentation. These residues may also benefit the food industry
    as a good source of dietary fibre (18.63–29.86%). The pH value for these PGP residues is 4;
    thus they were considered as acidic food by-product. The low pH value also contributed to the
    low EA and ES value other than the low content of protein in the sample. C/N ratio for PGP
    residue from R (46:1) is the lowest compared to the C/N ratio from S (84:1) and D (115:1). The
    amount of sugars detected in the PGP residues in descending order were fructose > glucose >
    sucrose.
  20. Shah, N.N.A.K., Shamsuddin, R., Rahman, R.A., Adzahan, N.M.
    MyJurnal
    Furan has been classified as a possible carcinogen and substantiated evidences have also shown
    that conventional thermal treatment could stimulate furan development in food products.
    Ultraviolet light (UVC) is currently known as an alternative method widely used in pasteurizing
    juice. However, the effect of UVC in inducing furan development has not been studied
    specifically on UVC-treated pummelo juice. Thus, the aim of this study was to investigate the
    development of furan in UVC-treated pummelo juice and its relationships to the juice sugar
    contents. Our results showed that furan development within the juice post-UVC treatment was
    dose-dependent and inversely proportional to the amount of sugar and ascorbic acid (p
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