Displaying publications 1 - 20 of 298 in total

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  1. Lem FF, Yong YS, Goh S, Chin SN, Chee FT
    Food Chem, 2022 May 30;377:132002.
    PMID: 35033733 DOI: 10.1016/j.foodchem.2021.132002
    The Southeast Asian rainforests, notably in East Malaysia, are home to a diverse range of medicinal plant species with limitless therapeutic potential. Physalis minima (family Solanaceae) is a native East Malaysia plant which is closely linked to P. angulata, are recognized for their various pharmacology properties are abundance in Withanolides, a C28-steroidal lactones based on an ergostane skeleton. This review focuses on the bioactive compounds of this herb, as it is frequently used to treat inflammation, neurodegenerative disease and cancer among East Malaysian ethnic groups. In this review, a total of 103 Withanolides were reported, with 59 of them being newly characterized. Previous scientific data revealed that Withanolides were intriguing principal compounds for inflammatory, neuroinflammatory and cancer treatment due to unique steroidal structure and strong bioactivities. Despite their excellent pharmacological characteristics, only a few Withanolides have been extensively studied, and the majority of them, particularly the newly discovered Withanolides, remained unknown for their therapeutic properties. This indicates that P. minima compounds are worth to be investigate for its pharmacological effects.
  2. Hajiaghaalipour F, Kanthimathi MS, Sanusi J, Rajarajeswaran J
    Food Chem, 2015 Feb 15;169:401-10.
    PMID: 25236244 DOI: 10.1016/j.foodchem.2014.07.005
    Tea (Camellia sinensis) is one of the most consumed beverages in the world. White tea is made from the buds and young leaves of the tea plant which are steamed and dried, whilst undergoing minimal oxidation. The MTT assay was used to test the extract on the effect of the proliferation of the colorectal cancer cell line, HT-29. The extract inhibited the proliferation of HT-29 cells with an IC50 of 87μg/ml. The extract increased the levels of caspase-3, -8, and -9 activity in the cells. DNA damage in 3T3-L1 normal cells was detected by using the comet assay. The extract protected 3T3-L1 cells against H2O2-induced DNA damage. The results from this study show that white tea has antioxidant and antiproliferative effects against cancer cells, but protect normal cells against DNA damage. Regular intake of white tea can help to maintain good health and protect the body against disease.
  3. Chai TT, Kwek MT, Ong HC, Wong FC
    Food Chem, 2015 Nov 1;186:26-31.
    PMID: 25976787 DOI: 10.1016/j.foodchem.2014.12.099
    This study aimed to isolate a potent antiglucosidase and antioxidant fraction from Stenochlaena palustris. Extraction was performed with hexane, chloroform, ethyl acetate, methanol, and water. Antiglucosidase, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging and ferric reducing antioxidant power (FRAP) assays found methanol extract (ME) to be the most active. Water fraction (WF) of ME was a stronger α-glucosidase inhibitor (EC50 2.9 μg/mL) than quercetin, with weak antiamylase activity. WF was a competitive α-glucosidase inhibitor. DPPH scavenging activity of WF (EC50 7.7 μg/mL) was weaker than quercetin. WF (EC50 364 μg/mL) was a stronger hydrogen peroxide scavenger than gallic acid (EC50 838 μg/mL) and was equally strong as quercetin in scavenging superoxide. WF possessed moderate copper chelating activity. WF was enriched in total phenolics (TP) and hydroxycinnamic acids (THC). TP correlated with antioxidant activity (R(2) > 0.76). Only THC correlated with antiglucosidase activity (R(2) = 0.86). Overall, WF demonstrated concurrent, potent antiglucosidase and antioxidant activities.
  4. Liu Y, Lee WJ, Tan CP, Lai OM, Wang Y, Qiu C
    Food Chem, 2022 Mar 15;372:131305.
    PMID: 34653777 DOI: 10.1016/j.foodchem.2021.131305
    High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water droplets acted as "active fillers". Stable HIPE with 80% water fraction was formed through the combination of 6 wt% DAG with 1 wt% polyglycerol polyricinoleate (PGPR). The addition of 1 w% kappa (κ)-carrageenan and 0.5 M NaCl greatly reduced the droplet size and enhanced emulsion rigidity, and the interfacial tension of the internal phase was reduced. Benefiting from the Pickering crystals-stabilized interface by DAG as revealed by the microscopy and enhanced elastic modulus of emulsions with the gelation agents, the HIPEs demonstrated good retaining ability for anthocyanin and β-carotene. This study provides insights for the development of W/O HIPEs to fabricate low-calories margarines, spread or cosmetic creams.
  5. Nor Qhairul Izzreen MN, Hansen SS, Petersen MA
    Food Chem, 2016 Nov 1;210:566-76.
    PMID: 27211683 DOI: 10.1016/j.foodchem.2016.04.110
    The influence of fermentation temperatures (8°C, 16°C, and 32°C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wheat bread was investigated. The fermentation times were regulated to optimum bread height for each treatment. The volatile compounds were extracted by dynamic headspace extraction and analyzed by gas chromatography-mass spectrometry. The results were evaluated using multivariate data analysis and ANOVA. In all crust samples 28 volatile compounds out of 58 compounds were identified and the other 30 compounds were tentatively identified. Higher fermentation temperatures promoted the formation of Maillard reaction products 3-methyl-1-butanol, pyrazine, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-vinylpyrazine, 3-hydroxy-2-butanone, 3-(methylsulfanyl)-propanal, and 5-methyl-2-furancarboxaldehyde whereas at lower temperature (8°C) the formation of 2- and 3-methylbutanal was favored. Higher levels of yeast promoted the formation of 3-methyl-1-butanol, 2-methyl-1-propanol and 3-(methylsulfanyl)-propanal, whereas hexanal was promoted in the crust fermented with lower yeast level.
  6. Gee PT, Liew CY, Thong MC, Gay MC
    Food Chem, 2016 Apr 1;196:367-73.
    PMID: 26593503 DOI: 10.1016/j.foodchem.2015.09.073
    We have developed a method for analysing vitamin E using ultra-performance convergence chromatography with a chromatographic runtime of 5.5 min. A well-resolved chromatogram with excellent precision in retention time revealed seven vitamin E components in the palm oil derived tocotrienol-rich fraction. The major vitamin E components were α-tocopherol, α-tocotrienol, γ-tocotrienol and δ-tocotrienol whereas the minor vitamin E components were α-tocomonoenol, β-tocotrienol and an unreported trace component. The new component was positively identified by high-resolution mass spectrometry as 2-methyl-2(4',8',12'-trimethyltrideca-7',11'-dienyl)5,7,8-trimethylchroman-6-ol or α-tocodienol.
  7. Ho CW, Lazim AM, Fazry S, Zaki UKHH, Lim SJ
    Food Chem, 2017 Apr 15;221:1621-1630.
    PMID: 27979138 DOI: 10.1016/j.foodchem.2016.10.128
    Vinegars are liquid products produced from the alcoholic and subsequent acetous fermentation of carbohydrate sources. They have been used as remedies in many cultures and have been reported to provide beneficial health effects when consumed regularly. Such benefits are due to various types of polyphenols, micronutrients and other bioactive compounds found in vinegars that contribute to their pharmacological effects, among them, antimicrobial, antidiabetic, antioxidative, antiobesity and antihypertensive effects. There are many types of vinegars worldwide, including black vinegar, rice vinegar, balsamic vinegar and white wine vinegar. All these vinegars are produced using different raw materials, yeast strains and fermentation procedures, thus giving them their own unique tastes and flavours. The main volatile compound in vinegar is acetic acid, which gives vinegar its strong, sour aroma and flavour. Other volatile compounds present in vinegars are mainly alcohols, acids, esters, aldehydes and ketones. The diversity of vinegars allows extensive applications in food.
  8. Tee LH, Yang B, Tey BT, Chan ES, Azlan A, Ismail A, et al.
    Food Chem, 2017 Nov 15;235:257-264.
    PMID: 28554634 DOI: 10.1016/j.foodchem.2017.05.021
    Dacryodes rostrata (kembayau) is an important food and oil resource for local communities in Borneo, but it is not commonly known to wider community. The objective of this work is to valorize kembayau fruit by evaluating the characteristics of the oil from the fruit. In this study, the physicochemical characteristics and the lipophilic essential nutrient; the fatty acid composition, vitamin E and beta-carotene content of oils obtained from the peel, pulp and seeds of kembayau fruits were studied. The pulp of the kembayau fruit contained highest proportion of oil, followed by peel and seed. Kembayau fruit contained vitamin E and had trace amount of beta-carotene. Besides, kembayau fruit oils were not toxic to BRL3A cells, provided hepatoprotection and reversed lipid peroxidation in paracetamol-induced toxicity. Our results suggest that kembayau can be a potential source for cooking oil as the physicochemical characteristics are comparable with commercial source such as oil palm.
  9. Ariffin AA, Ghazali HM, Kavousi P
    Food Chem, 2014 Jul 1;154:102-7.
    PMID: 24518321 DOI: 10.1016/j.foodchem.2013.12.082
    For the first time 5-hydroxymethyl-2-furaldehyde (HMF) was separated from crude palm oil (CPO), and its authenticity was determined using an RP-HPLC method. Separation was accomplished with isocratic elution of a mobile phase comprising water and methanol (92:8 v/v) on a Purospher Star RP-18e column (250mm×4.6mm, 5.0μm). The flow rate was adjusted to 1ml/min and detection was performed at 284nm. The method was validated, and results obtained exhibit a good recovery (95.58% to 98.39%). Assessment of precision showed that the relative standard deviations (RSD%) of retention times and peak areas of spiked samples were less than 0.59% and 2.66%, respectively. Further, the limit of detection (LOD) and LOQ were 0.02, 0.05mg/kg, respectively, and the response was linear across the applied ranges. The crude palm oil samples analysed exhibited HMF content less than 2.27mg/kg.
  10. Nur Azira T, Che Man YB, Raja Mohd Hafidz RN, Aina MA, Amin I
    Food Chem, 2014 May 15;151:286-92.
    PMID: 24423534 DOI: 10.1016/j.foodchem.2013.11.066
    The study was aimed to differentiate between porcine and bovine gelatines in adulterated samples by utilising sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) combined with principal component analysis (PCA). The distinct polypeptide patterns of 6 porcine type A and 6 bovine type B gelatines at molecular weight ranged from 50 to 220 kDa were studied. Experimental samples of raw gelatine were prepared by adding porcine gelatine in a proportion ranging from 5% to 50% (v/v) to bovine gelatine and vice versa. The method used was able to detect 5% porcine gelatine added to the bovine gelatine. There were no differences in the electrophoretic profiles of the jelly samples when the proteins were extracted with an acetone precipitation method. The simple approach employing SDS-PAGE and PCA reported in this paper may provide a useful tool for food authenticity issues concerning gelatine.
  11. Zawawi N, Zhang J, Hungerford NL, Yates HSA, Webber DC, Farrell M, et al.
    Food Chem, 2022 Mar 30;373(Pt B):131566.
    PMID: 34823933 DOI: 10.1016/j.foodchem.2021.131566
    Stingless bee honey (SBH) of four stingless bee species (Heterotrigona itama, Geniotrigona thoracica, Tetragonula carbonaria, and Tetragonula hockingsi) from two geographic regions (Malaysia and Australia, n = 36) were studied for their physicochemical parameters, including total phenolic and multi-elemental contents. Sugar analysis confirmed the prominent presence of trehalulose in all samples. All SBH failed to meet the CODEX Standard for honey moisture, free acidity, and total fructose plus glucose levels. One-way ANOVA, principal component analysis (PCA) and hierarchical component analysis (HCA) confirm distinctive differences between Australian and Malaysian SBH with Australian SBH having significantly (P 
  12. Yeoh WK, Ali A
    Food Chem, 2017 Feb 1;216:247-53.
    PMID: 27596416 DOI: 10.1016/j.foodchem.2016.07.074
    Ultrasound treatment at different power output (0, 25 and 29W) and exposure time (10 and 15min) was used to investigate its effect on the phenolic metabolism enzymes, total phenolic content and antioxidant capacity of fresh-cut pineapple. Following ultrasound treatment at 25 and 29W, the activity of phenylalanine ammonia lyase (PAL) was increased significantly (P<0.05) by 2.0 and 1.9-fold, when compared to control. Meanwhile, both the activity of polyphenol oxidase (PPO) and polyphenol peroxidase (POD) in fresh-cut pineapple was significantly (P<0.05) lower than control upon subjected to ultrasound treatment. In the present study, induction of PAL was found to significantly (P<0.001) correlate with higher total phenolic content and thus higher antioxidant capacity in fresh-cut pineapple. Results suggest that hormetic dosage of ultrasound treatment can enhance the activity of PAL and total phenolic content and hence the total antioxidant capacity to encounter with oxidative stress.
  13. Li Y, Dong L, Liu Y, Chen Q, Wu Z, Liu L, et al.
    Food Chem, 2024 Mar 01;435:137572.
    PMID: 37778268 DOI: 10.1016/j.foodchem.2023.137572
    The effects of covalent binding of protocatechuic acid (PA) and gallic acid (GA) to lactoferrin (LF) on the structure, functional, and antioxidant properties of the protein conjugate were investigated. These protein-phenolic conjugates were produced by laccase cross-linking and ultrasound-assisted free radical grafting, which were characterized using turbidity, particle size, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analyses. Structural changes in conjugates were monitored by endogenous fluorescence spectroscopy, fourier transform infrared spectroscopy (FTIR), and circular dichroism (CD). The antioxidant capacities and pH stability were determined using DPPH, ABTS, FRAP, and potentiometric analysis. The enzymatic cross-linking and free radical grafting yielded LF-PA/GA conjugates with altered hydrodynamic diameter and zeta-potential. Spectroscopic and chromatographic analyses revealed that binding to PA/GA altered the molecular structure of LF, with a decrease in LF isoelectric point post binding to PA/GA, without affecting antioxidant activities. In conclusion, LF-PA/GA conjugates present potential applications in the food industry.
  14. Hamid HA, Ramli ANM, Zamri N, Yusoff MM
    Food Chem, 2018 Nov 01;265:253-259.
    PMID: 29884381 DOI: 10.1016/j.foodchem.2018.05.033
    Eleven compounds were identified during profiling of polyphenols by UPLC-QTOF/MS. In abundance was quercetin-3-O-α-l-arabinofuranoside in M. malabathricum ethanolic leaves extract while 6-hydroxykaempferol-3-O-glucoside was present in the leaves extract of M. decenfidum (its rare variety). TPC and TFC were significantly higher in M. decemfidum extract than M. malabathricum extract. During DPPH, FRAF and β-carotene bleaching assays, M. decemfidum extract exhibited greater antioxidant activity compared to M. malabathricum extract. Effect of M. malabathricum and M. decemfidum extracts on viability of MDA-MB-231 cell at concentrations 6.25-100 μg/mL were evaluated for 24, 48 and 72 h. After 48 and 72 h treatment, M. malabathricum and M. decemfidum leaves extracts exhibited significant activity in inhibiting MDA-MB-231 cancer cell line with M. malabathricum extract being more cytotoxic. M. malabathricum and M. imbricatum serves as potential daily dietary source of natural phenolics and to improve chemotherapeutic effectiveness.
  15. Ezzat MA, Zare D, Karim R, Ghazali HM
    Food Chem, 2015 Apr 1;172:893-9.
    PMID: 25442635 DOI: 10.1016/j.foodchem.2014.09.158
    Ikan pekasam is a fermented fish product produced in Malaysia and is usually made from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate. In this study, the amino acid, biogenic amine, and trans- and cis-urocanic acid (UCA) contents of fifteen commercial samples of Ikan pekasam made from Javanese carp and black tilapia, that had undergone either natural or acid-assisted fermentation, were quantified. The latter includes either tamarind (Tamarindus indica) pulp or dried slices of Garcinia atroviridis fruit in the fermentation process. Results showed that there are no significant differences in most of the biogenic amines including histamine, while there are significant differences in total UCA content, and trans- and cis-UCA contents between the two samples. Differences in the amino acid contents were largely fish-dependent.
  16. Wang J, Chen T, Zhang W, Zhao Y, Yang S, Chen A
    Food Chem, 2020 May 30;313:126093.
    PMID: 31927205 DOI: 10.1016/j.foodchem.2019.126093
    Multivariate stable isotope analysis combined with chemometrics was used to investigate and discriminate rice samples from six rice producing provinces in China (Heilongjiang, Jilin, Jiangsu, Zhejiang, Hunan and Guizhou) and four other Asian rice producing countries (Thailand, Malaysia, Philippines, and Pakistan). The stable isotope characteristics were analyzed for rice of different species cultivated with varied farming methods at different altitudes and latitudes/longitudes. The index groups of δ13C, δ15N, δ18O, 207/206Pb and 208/207Pb were screened and established for the selected samples with different geographical features by means of principal component analysis (PCA) and discriminant analysis (DA), which would provide a sound technical solution for rice traceability and serve as a template for further research on the traceability of other agricultural products, especially plant-derived products.
  17. Nasir ANM, Yahaya N, Zain NNM, Lim V, Kamaruzaman S, Saad B, et al.
    Food Chem, 2019 Mar 15;276:458-466.
    PMID: 30409620 DOI: 10.1016/j.foodchem.2018.10.044
    Thiol-functionalized magnetic carbon nanotubes (TMCNTs) were employed as the sorbent in the magnetic micro-solid phase extraction (M-µ-SPE) of sulfonamide antibiotics (SAs) in water, milks and chicken meat products prior to high performance liquid chromatography-diode array detector (HPLC-DAD) analysis. The synthesized sorbent was characterized by several spectroscopic techniques. Optimum conditions were: 20 mg of TMCNTs at pH 4, 2 min extraction time, 10% addition of salt and 30 mL of sample volume. Under the optimized TMCNTs-M-µ-SPE and HPLC-DAD conditions, the method showed good linearity in the range of 0.1-500 µg L-1 (r2 ≥ 0.9950), low limits of detection (0.02-1.5 µg L-1), good analytes recovery (80.7-116.2%) and acceptable RSDs (0.3-7.7%, n = 15). The method was applied to tap water (1), milks (15) and commercial chicken meat products (35), SAs were detected in five chicken meat samples (3.0-25.7 µg L-1). The method is critically compared to those reported in the literature.
  18. Yeoh SY, Lubowa M, Tan TC, Murad M, Mat Easa A
    Food Chem, 2020 Dec 15;333:127425.
    PMID: 32683254 DOI: 10.1016/j.foodchem.2020.127425
    Zero-salted yellow alkaline noodles (YAN) were immersed in solutions of resistant starch HYLON™ VII (HC) or fruit coating Semperfresh™ (SC) containing a range of salt (NaCl) between 10 and 30% (w/v). The objective was to evaluate the effect of salt-coatings on the textural, handling, cooking, and sensory properties of YAN. Increasing salt in the coatings caused a reduction in optimum cooking time, cooking loss and increase in cooking yield. The mechanical and textural parameters, sensory hardness, springiness and overall sensory acceptability of the salt-coated noodles however decreased with increasing salt application. HC-Na10 and SC-Na10 showed the highest textural and mechanical parameters, sensory hardness and springiness. The differences in the parameters were attributed mainly to the water absorption properties of starch that was affected by salt application. Thus, the quality of salt-coated noodles was dependent mainly on the amounts of salt applied in the coatings rather than on the types of coatings used.
  19. Rohman A, Che Man YB
    Food Chem, 2011 Nov 15;129(2):583-588.
    PMID: 30634271 DOI: 10.1016/j.foodchem.2011.04.070
    Currently, the authentication of virgin coconut oil (VCO) has become very important due to the possible adulteration of VCO with cheaper plant oils such as corn (CO) and sunflower (SFO) oils. Methods involving Fourier transform mid infrared (FT-MIR) spectroscopy combined with chemometrics techniques (partial least square (PLS) and discriminant analysis (DA)) were developed for quantification and classification of CO and SFO in VCO. MIR spectra of oil samples were recorded at frequency regions of 4000-650cm-1 on horizontal attenuated total reflectance (HATR) attachment of FTIR. DA can successfully classify VCO and that adulterated with CO and SFO using 10 principal components. Furthermore, PLS model correlates the actual and FTIR estimated values of oil adulterants (CO and SFO) with coefficient of determination (R2) of 0.999.
  20. Iqbal SZ, Asi MR, Hanif U, Zuber M, Jinap S
    Food Chem, 2016 Nov 1;210:135-40.
    PMID: 27211631 DOI: 10.1016/j.foodchem.2016.04.104
    In present study aflatoxins (AFs) and ochratoxin A (OTA) were analysed in 208 samples of rice and products collected from central areas of Punjab, Pakistan. The analysis was carried out using HPLC equipped with fluorescence detector. The results have shown that 35% of the samples were found contaminated with AFs, out of which 19% and 24% samples were found to be above the European Union (EU) maximum content for AFB1 and total AFs, respectively. About 19% samples were found contaminated with OTA and 14% samples were found to be above the EU maximum content. The highest mean level of AFB1 and total AFs were found in brown rice samples i.e. 8.91 and 12.4μg/kg, respectively. However, white rice samples have shown the highest mean level of OTA (8.50μg/kg) with highest level of 24.9μg/kg. The high mean dietary exposure 22.2 and 24.2ngkg(-1)bwday(-1) to AFB1 and OTA, respectively poses significant health hazard for local population.
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