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Evaluation of processed green and ripe mango peel and pulp flours (Mangifera indica var. Chokanan) in terms of chemical composition, antioxidant compounds and functional properties

Abdul Aziz NA, Wong LM, Bhat R, Cheng LH

J Sci Food Agric, 2012 Feb;92(3):557-63.
PMID: 25363645 DOI: 10.1002/jsfa.4606

Mango is a highly perishable seasonal fruit and large quantities are wasted during the peak season as a result of poor postharvest handling procedures. Processing surplus mango fruits into flour to be used as a functional ingredient appears to be a good preservation method to ensure its extended consumption.

Matched MeSH terms: Dietary Fats/analysis; Dietary Fats/economics
Urine NMR Metabolomic Study on Biochemical Activities to Investigate the Effect of P. betle Extract on Obese Rats

Abdul Ghani ZDF, Ab Rashid AH, Shaari K, Chik Z

Appl Biochem Biotechnol, 2019 Oct;189(2):690-708.
PMID: 31111377 DOI: 10.1007/s12010-019-03042-w

The present studies are to evaluate the ability of PB to induce weight loss and urine metabolite profile of Piper betle L. (PB) leaf extracts using metabolomics approach. Dried PB leaves were extracted with ethanol 70% and the studies were performed in different groups of rats fed with high fat (HFD) and normal diet (ND). Then, fed with the PB extract with 100, 300, and 500 mg/kg and two negative control groups given water (WTR). The body weights were monitored and evaluated. Urine was collected and 1H NMR-based metabolomics approach was used to detect the metabolite changes. Results showed that PB-treated group demonstrated inhibition of body weight gain. The trajectory of urine metabolites showed that PB-treated group gave the different distribution from week 12 to 16 compared with the control groups. In 1H NMR metabolomic approach analysis, the urine metabolites gave the best separation in principle component 1 and 3, with 40.0% and 9.56% of the total variation. Shared and unique structures (SUS) plot model showed that higher concentration PB-treated group was characterized by high level of indole-3-acetate, aspartate, methanol, histidine, and creatine, thus caused an increased the metabolic function and maintaining the body weight of the animals treated.

Matched MeSH terms: Dietary Fats/adverse effects; Dietary Fats/pharmacology
Fulltext Comparison of melting behaviors of edible oils using conventional and hyper differential scanning calorimetric scan rates

Abdulkarim, S.M., Ghazali, H.M.

International Food Research Journal, 2007;14(1):25-35.
MyJurnal

HyperDSC™(fast scan rate) was used to study the melting behavior of canola (CLO), sunflower (SFO), palm olein (PO), rice bran oils (RBO), and cocoa butter (CB), and was compared to the melting behaviors using conventional DSC. There was an increase in sensitivity with increase in scan rate. Slow scan rate (5 to 20C/min) gave low sensitivity, which increased when the scan rates were increased to 50, 100 and 200C/min. Peak resolution was affected by scan rate depending on the sample weight. Increase in the size of sample coupled with the use of fast scan rate decreased the peak resolution. Generally small sample sizes gave better peak resolution. Results of the effect of scan rate on glass transition (Tg) shows that Tg, which is a weak transition especially in crystalline and low amorphous materials was not detected using conventional scan rates (5 to 20oC/min). It was however detected using of hyperDSC™ scan rates (100 to 200oC/min). Increasing the scan rate resulted in an increase in the peak temperature and the elimination of shoulder peaks, which were caused due to the polymorphic behavior of the triacylglycerols in the oils. The increase in peak temperature caused a shift in the peak position towards a higher temperature value. There is a positive correlation between the peak temperature and scan rate. The correlation coefficients (r) for CLO, SFO, PO, RBO and CB were 0.96, 0.95, 0.97, 0.96 and 0.96 respectively.

Matched MeSH terms: Dietary Fats
Fulltext Fresh soy oil protects against vascular changes in an estrogen-deficient rat model: an electron microscopy study

Adam SK, Das S, Othman F, Jaarin K

Clinics (Sao Paulo), 2009;64(11):1113-9.
PMID: 19936186 DOI: 10.1590/S1807-59322009001100012

To observe the effects of consuming repeatedly heated soy oil on the aortic tissues of estrogen-deficient rats.

Matched MeSH terms: Dietary Fats, Unsaturated/pharmacology
Effects of dietary oil blend on fatty acid composition, oxidative stability and physicochemical properties of Longissimus thoracis et lumborum muscle in goats

Adeyemi KD, Sabow AB, Abubakar A, Samsudin AA, Sazili AQ

Anim Sci J, 2016 Nov;87(11):1421-1432.
PMID: 26987458 DOI: 10.1111/asj.12597

This study examined the effects of dietary blend of 80% canola oil and 20% palm oil (BCPO) on the physicochemical properties, antioxidant status, oxidative stability and fatty acid composition of Longissimus thoracis et lumborum (LTL) muscle from goats during chill storage. Over a 14-week feeding trial, 24 Boer bucks were randomly assigned to and supplemented with diets containing 0, 4 or 8% BCPO on a dry matter basis, slaughtered and the LTL was subjected to a 7 day chill storage. Neither diet nor post mortem ageing influenced (P > 0.05) antioxidant enzyme activities, chemical composition and cholesterol. Diet had no effect on the carbonyl content, free thiol content, water-holding capacity, tenderness, pH and glycogen. Oil-supplemented goats had higher (P 0.05) changes were found in the proportion of individual fatty acids throughout storage. Total polyunsaturated fatty acids (PUFA) decreased while total saturated fatty acids increased as storage progressed. Dietary BCPO enhanced n-3 PUFA without compromising the quality attributes of chevon.

Matched MeSH terms: Dietary Fats, Unsaturated/administration & dosage*
Effects of blend of canola oil and palm oil on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids in goats

Adeyemi KD, Sazili AQ, Ebrahimi M, Samsudin AA, Alimon AR, Karim R, et al.

Anim Sci J, 2016 Sep;87(9):1137-47.
PMID: 26582150 DOI: 10.1111/asj.12549

The study examined the effects of blend of 80% canola oil and 20% palm oil (BCPO) on nutrient intake and digestibility, growth performance, rumen fermentation and fatty acids (FA) in goats. Twenty-four Boer bucks were randomly assigned to diets containing 0, 4 and 8% BCPO on a dry matter basis, fed for 100 days and slaughtered. Diet did not affect feed efficiency, growth performance, intake and digestibility of all nutrients except ether extract. Intakes and digestibilities of ether extract, unsaturated fatty acids (FA) and total FA were higher (P

Matched MeSH terms: Dietary Fats, Unsaturated/administration & dosage*
Differentiation of lard, chicken fat, beef fat and mutton fat by GCMS and EA-IRMS techniques

Ahmad Nizar NN, Nazrim Marikkar JM, Hashim DM

J Oleo Sci, 2013;62(7):459-64.
PMID: 23823911

A study was conducted to differentiate lard, chicken fat, beef fat and mutton fat using Gas Chromatography Mass Spectrometry (GC-MS) and Elemental Analyzer-Isotope Ratio Mass Spectrometry (EA-IRMS). The comparison of overall fatty acid data showed that lard and chicken fat share common characteristics by having palmitic, oleic and linoleic acid as major fatty acids while beef and mutton fats shared common characteristics by possessing palmitic, stearic and oleic acid as major fatty acids. The direct comparisons among the fatty acid data, therefore, may not be suitable for discrimination of different animal fats. When the fatty acid distributional data was subjected to Principle Component Analysis (PCA), it was demonstrated that stearic, oleic and linoleic acids as the most discriminating parameters in the clustering of animal fats into four subclasses. The bulk carbon analysis of animal fats using EA-IRMS showed that determination of the carbon isotope ratios (δ¹³C) would be a good indicator for discriminating lard, chicken fat, beef fat and mutton fat. This would lead to a faster and more efficient method to ascertain the source of origin of fats used in food products.

Matched MeSH terms: Dietary Fats/analysis*
Analysis of raw meats and fats of pigs using polymerase chain reaction for Halal authentication

Aida AA, Che Man YB, Wong CM, Raha AR, Son R

Meat Sci, 2005 Jan;69(1):47-52.
PMID: 22062638 DOI: 10.1016/j.meatsci.2004.06.020

A method for species identification from pork and lard samples using polymerase chain reaction (PCR) analysis of a conserved region in the mitochondrial (mt) cytochrome b (cyt b) gene has been developed. Genomic DNA of pork and lard were extracted using Qiagen DNeasy(®) Tissue Kits and subjected to PCR amplification targeting the mt cyt b gene. The genomic DNA from lard was found to be of good quality and produced clear PCR products on the amplification of the mt cyt b gene of approximately 360 base pairs. To distinguish between species, the amplified PCR products were cut with restriction enzyme BsaJI resulting in porcine-specific restriction fragment length polymorphisms (RFLP). The cyt b PCR-RFLP species identification assay yielded excellent results for identification of pig species. It is a potentially reliable technique for detection of pig meat and fat from other animals for Halal authentication.

Matched MeSH terms: Dietary Fats
Fulltext The trans fatty acids content of selected foods in Malaysia

Akmar ZD, Norhaizan ME, Azimah R, Azrina A, Chan YM

Malays J Nutr, 2013 Apr;19(1):87-98.
PMID: 24800387 MyJurnal

INTRODUCTION: There is a lack of information on the trans fatty acid (TFA) content in Malaysian foods. The objective of this study is to determine the TFA content of bakery products, snacks, dairy products, fast foods, cooking oils and semisolid fats, and breakfast cereals and Malaysian fast foods. This study also estimated the quantity of each isomer in the foods assayed.
METHODS: The trans fatty acid content of each food sample was assessed in duplicate by separating the fatty acid methyl esters (FAME) in a gas chromatography system equipped with HP-88 column (USA: split ratio 10: 1) for cis/trans separation. Five major TFA isomers, palmitoelaidic acid (16: 1t9), petroselaidic acid (18:1t6), elaidic acid (18:1t9), vaccenic acid (18: 1t11) and linoelaidic acid (18:2t9, 12), were measured using gas chromatography (GC) and the data were expressed in unit values of g/100 g lipid or g/100 g food.
RESULTS: The total TFA contents in the studied foods were < 0.001 g-8.77 g/100 g lipid or < 0.001 g-5.79 g/100 g foods. This value falls within the standard and international recommendation level for TFA. The measured range of specific TFA isomers were as follows: palmitoelaidic acid (< 0.001 g-0.26 g/100 g lipid), petroselaidic acid (< 0.001 g - 3.09 g/100 g lipid), elaidic acid (< 0.001 g-0.87 g/100 g lipid), vaccenic acid (< 0.001 g-0.41 g/100 g lipid) and linoelaidic acid (< 0.001 g-6.60 g/100 g lipid).
CONCLUSION: These data indicate that most of the tested foods have low TFA contents (< 1 g/100 g lipid).

Matched MeSH terms: Dietary Fats/analysis*; Dietary Fats, Unsaturated/analysis
Free radical scavenging activity of conjugated linoleic acid as single or mixed isomers

Ali YM, Kadir AA, Ahmad Z, Yaakub H, Zakaria ZA, Abdullah MN

Pharm Biol, 2012 Jun;50(6):712-9.
PMID: 22181061 DOI: 10.3109/13880209.2011.621714

Conjugated linoleic acids (CLAs) are a mixture of positional and geometric isomers of linoleic acid (LA) and believed to have many positive biological activities.

Matched MeSH terms: Dietary Fats/analysis
Fulltext D-Optimal mixture design on melting and textural properties of dark chocolate as affected by cocoa butter substitution with Xanthan gum/Guar gum blends

Amir, I.Z., Sharon, W.X.R., Syafiq, A.

International Food Research Journal, 2013;20(4):1991-1995.
MyJurnal

Impacts and relationships on physicochemical properties in dark chocolate produced from different substitution for cocoa butter by Xanthan gum (XG) and Guar gum (GG) blends were determined using D-optimal mixture design. This study involved three levels of substitution which are 5%, 10% and 15% with constrained cocoa butter content and random blend of gums. Linear design models were applied to analyze parameters including texture (hardness) measurement and melting profile of fat crystal. Products experienced undesirable raises of hardness jointly with the increment of gums incorporation across the level of cocoa butter replacement from 5% to 15%. Similar trend was also agreed with the melting behavior of products as their melting point increased with the gradual diminution of cocoa butter. After all, the replacement of cocoa butter using hydrocolloids was deemed possible as there were products whose melting point and hardness fell in the acceptable range.

Matched MeSH terms: Dietary Fats
Fulltext Effects of Garcinia atroviridis on serum profiles and atherosclerotic lesions in the aorta of guinea pigs fed a high cholesterol diet

Amran AA, Zaiton Z, Faizah O, Morat P

Singapore Med J, 2009 Mar;50(3):295-9.
PMID: 19352574

The fruit extract of Garcinia atroviridis (G. atroviridis) contains hydroxycitric acid and flavonoids, which have been reported to have a hypolipidaemic property. This extract with solvent methanol was used to investigate its effects on serum lipid profiles of guinea pigs fed a high cholesterol diet.

Matched MeSH terms: Dietary Fats/blood*
Fulltext A workplace email-linked website intervention for modifying cancer-related dietary and lifestyle risk factors: rationale, design and baseline findings

Ang YK, Mirnalini K, Zalilah MS

Malays J Nutr, 2013 Apr;19(1):37-51.
PMID: 24800383 MyJurnal

Introduction: The use of email and website as channels for workplace health
information delivery is not fully explored. This study aims to describe the
rationale, design, and baseline findings of an email-linked website intervention
to improve modifiable cancer risk factors. Methods: Employees of a Malaysian
public university were recruited by systematic random sampling and randomised
into an intervention (n=174) or control group (n=165). A website was developed
for the intervention and educational modules were uploaded onto the website.
The intervention group received ten consecutive weekly emails with hypertext
links to the website for downloading the modules and two individual phone
calls as motivational support whilst the control group received none. Diet,
lifestyle, anthropometric measurements, psychosocial factors and stages of change
related to dietary fat, fruit and vegetable intake, and physical activity were
assessed. Results: Participants were predominantly female and in non-academic
positions. Obesity was prevalent in 15% and 37% were at risk of co-morbidities.
Mean intake of fats was 31%, fruit was ~1 serving/day and vegetable was <1
serving/day. Less than 20% smoked and drank alcohol and about 40% were
physically inactive. The majority of the participants fell into the Preparation
stage for decreasing fat intake, eating more fruit and vegetables, and increasing
physical activity. Self-efficacy and perceived benefits were lowest among participants in the Precontemplation/Contemplation stage compared to the Preparation
and Action/Maintenance stages. Conclusion: Baseline data show that dietary and
lifestyle practices among the employees did not meet the international guidelines
for cancer prevention. Hence the findings warrant the intervention planned.
Keywords: Cancer, risk factors, email, website, worksite

Matched MeSH terms: Dietary Fats
Fulltext Tualang honey and DHA-rich fish oil reduce the production of pro-inflammatory cytokines in the rat brain following exposure to chronic stress

Asari MA, Zulkaflee MH, Sirajudeen KNS, Mohd Yusof NA, Mohd Sairazi NS

J Taibah Univ Med Sci, 2019 Aug;14(4):317-323.
PMID: 31488962 DOI: 10.1016/j.jtumed.2019.06.004

Objectives: The aim of the present study was to investigate the effects of Tualang honey (TH), DHA-rich fish oil, and their combination on the concentrations of selected pro-inflammatory cytokines in rat brains following exposure to chronic stress.
Methods: Fifty male Sprague-Dawley rats were divided into (i) control, (ii) stress-exposed, (iii) stress-exposed and treated with TH (1 g/kg body weight twice daily via oral gavage), (iv) stress-exposed and treated with DHA-rich fish oil (450 mg/kg body weight twice daily via oral gavage), and (v) stress-exposed and treated with a combination of TH and DHA-rich fish oil. The chronic stress regimen consisted of a combination of restraint stress and a swim stress test for 28 days. The concentrations of selected pro-inflammatory cytokines in brain homogenates (TNF-α, IL6, and IFN-γ) were measured by ELISA.
Results: The concentrations of TNF-α, IL6, and IFN-γ in brain homogenates from the DHA, TH, and TH + DHA-treated groups were significantly lower compared to the control and stress-only-exposed groups (p

Matched MeSH terms: Dietary Fats, Unsaturated
The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

Asep EK, Jinap S, Russly AR, Jahurul MH, Ghafoor K, Zaidul IS

J Food Sci Technol, 2016 May;53(5):2287-97.
PMID: 27407195 DOI: 10.1007/s13197-016-2191-2

The effects of flow rate, different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide (scCO2) were investigated. The yield was analyzed for total fat content, triacylglycerol (TG) profile, and fatty acid (FA) profile. Extractions were carried out at pressures of 20 and 35 MPa, temperatures of 50 and 60 °C, and CO2 flow rates of 0.5, 1, 2, 4 mL min(-1). The result shows that the yield of cocoa butter extract increased with increasing pressure, temperature, and flow rate and the optimum conditions for the maximum cocoa butter extraction were 35 MPa, 60 °C and 2 mL min(-1), repectively. TGs and FAs were found to be similar in composition to those of cocoa butter obtained by conventional methods. The lower molecular weight TGs and FAs showed higher selectivity compared to higher molecular weight TGs and FAs.

Matched MeSH terms: Dietary Fats
Fulltext Study on the spectrophotometric detection of free fatty acids in palm oil utilizing enzymatic reactions

Azeman NH, Yusof NA, Abdullah J, Yunus R, Hamidon MN, Hajian R

Molecules, 2015;20(7):12328-40.
PMID: 26198220 DOI: 10.3390/molecules200712328

In this paper, a comprehensive study has been made on the detection of free fatty acids (FFAs) in palm oil via an optical technique based on enzymatic aminolysis reactions. FFAs in crude palm oil (CPO) were converted into fatty hydroxamic acids (FHAs) in a biphasic lipid/aqueous medium in the presence of immobilized lipase. The colored compound formed after complexation between FHA and vanadium (V) ion solution was proportional to the FFA content in the CPO samples and was analyzed using a spectrophotometric method. In order to develop a rapid detection system, the parameters involved in the aminolysis process were studied. The utilization of immobilized lipase as catalyst during the aminolysis process offers simplicity in the product isolation and the possibility of conducting the process under extreme reaction conditions. A good agreement was found between the developed method using immobilized Thermomyces lanuginose lipase as catalyst for the aminolysis process and the Malaysian Palm Oil Board (MPOB) standard titration method (R2 = 0.9453).

Matched MeSH terms: Dietary Fats, Unsaturated/analysis
Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours

Aziah AA, Min WL, Bhat R

Int J Food Sci Nutr, 2011 Sep;62(6):559-67.
PMID: 21534889 DOI: 10.3109/09637486.2011.562883

Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

Matched MeSH terms: Dietary Fats/analysis*
Fulltext Detection of Lard in Cocoa Butter-Its Fatty Acid Composition, Triacylglycerol Profiles, and Thermal Characteristics

Azir M, Abbasiliasi S, Tengku Ibrahim TA, Manaf YNA, Sazili AQ, Mustafa S

Foods, 2017 Nov 09;6(11).
PMID: 29120362 DOI: 10.3390/foods6110098

The present study investigates the detection of lard in cocoa butter through changes in fatty acids composition, triacylglycerols profile, and thermal characteristics. Cocoa butter was mixed with 1% to 30% (v/v) of lard and analyzed using a gas chromatography flame ionization detector, high performance liquid chromatography, and differential scanning calorimetry. The results revealed that the mixing of lard in cocoa butter showed an increased amount of oleic acid in the cocoa butter while there was a decrease in the amount of palmitic acid and stearic acids. The amount of POS, SOS, and POP also decreased with the addition of lard. A heating thermogram from the DSC analysis showed that as the concentration of lard increased from 3% to 30%, two minor peaks at -26 °C and 34.5 °C started to appear and a minor peak at 34.5 °C gradually overlapped with the neighbouring major peak. A cooling thermogram of the above adulterated cocoa butter showed a minor peak shift to a lower temperature of -36 °C to -41.5 °C. Values from this study could be used as a basis for the identification of lard from other fats in the food authentication process.

Matched MeSH terms: Dietary Fats
Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres

Azman NA, Gordon MH, Skowyra M, Segovia F, Almajano MP

J Sci Food Agric, 2015 Jul;95(9):1804-11.
PMID: 25139796 DOI: 10.1002/jsfa.6878

Gentiana lutea root is a medicinal herb that contains many active compounds which contribute to physiological effects, and it has recently attracted much attention as a natural source of antioxidants. The aim of this study was to evaluate the effects on the colour, pH, microbial activities, sensory quality and resistance to lipid oxidation (through the thiobarbituric acid method) during storage of beef patties containing different concentrations of G. lutea. Fresh beef patties were formulated with 0-5 g kg(-1) of G. lutea and 0 or 0.5 g kg(-1) of ascorbic acid and packed in two different atmospheres, Modified Atmosphere 1 (MAP1) and Modified Atmosphere 2 (MAP2), and stored at 4 ± 1 °C for 10 days. MAP1 contained 20:80 (v/v) O2:CO2 and MAP2 contained 80:20 (v/v) O2:CO2.

Matched MeSH terms: Dietary Fats/analysis
Improvement of dietary quality with the aid of a low glycemic index diet in Asian patients with type 2 diabetes mellitus

Barakatun Nisak MY, Ruzita AT, Norimah AK, Gilbertson H, Nor Azmi K

J Am Coll Nutr, 2010 Jun;29(3):161-70.
PMID: 20833988 DOI: 10.1080/07315724.2010.10719830

OBJECTIVES: This randomized controlled study was conducted to determine the effect of low glycemic index (GI) dietary advice on eating patterns and dietary quality in Asian patients with type 2 diabetes (T2DM).

METHODS: Asian patients with T2DM (N = 104) were randomized into 2 groups that received either low GI or conventional carbohydrate exchange (CCE) dietary advice for 12 weeks. Nutritional prescriptions were based on the medical nutrition therapy for T2DM, with the difference being in the GI component of the carbohydrates. Dietary intake and food choices were assessed with the use of a 3-day food record.

RESULTS: At week 12, both groups achieved the recommendations for carbohydrate (52 ± 4% and 54 ± 4% of energy) and fat (30 ± 4% and 28 ± 5% of energy) intake. There were no significant differences in the reported macronutrient intake in both groups. With the low GI diet, crude fiber and dietary calcium intake increased, while the dietary GI reduced. Subjects in the lowest dietary glycemic index/glycemic load (GI/GL) quartile consumed more parboiled/basmati rice, pasta, milk/dairy products, fruits, and dough, which are foods from the low GI category. There was a significant reduction in the hemoglobin A(1c) level at week 12 for patients in the lowest GI/GL quartile (Δ = -0.7 ± 0.1%) compared with those in the highest GI/GL quartile (Δ = -0.1 ± 0.2%).

CONCLUSIONS: These results demonstrate the ability of low GI dietary advice to improve the dietary quality of Asian patients with T2DM.

Matched MeSH terms: Dietary Fats/administration & dosage

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