Displaying publications 1 - 20 of 76 in total

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  1. Fulltext Can dark chocolate alleviate anxiety, depressive and stress symptoms among trainee nurses? A parallel, open-label study
    Lua PL, Wong SY
    ASEAN Journal of Psychiatry, 2011;12(2):0-0.
    MyJurnal
    Objective: This interventional study was aimed to investigate the effects of dark chocolate
    consumption on anxiety, depression, and stress (ADS) among trainee nurses. Methods: A
    parallel and open-label experimental study was conducted. Of the 128 nurses enrolled, only 47 participated in the intervention study (mean age = 20.32 years; ranging from 19 to 22 years old). They were randomly assigned to an intervention group (IG, n = 25) or a control group (CG, n = 22). The IG consumed dark chocolate and CG ingested mineral water for 3 consecutive days. The validated Malay Hospital Anxiety and Depression Scale (HADS) and Depression, Anxiety and Stress Scale (DASS-21) were utilised for measuring ADS levels. Data were analysed descriptively and score comparisons were conducted using non-parametric tests. Results: No significant differences between IG and CG in ADS scores were detected at baseline (all p > 0.05). At post-consumption, ADS score were significantly reduced in IG (all p < 0.01) compared with CG (all p < 0.05). Larger effect sizes among these respondents had also revealed that there were mood-elevating effects of dark chocolate consumption. Conclusion: This study has discovered that 3-day consumption of dark chocolate may alleviate ADS status among trainee nurses suggesting that dark chocolate may have a more prominent role in improving emotional and mood generally. Further investigations are however warranted to confirm this finding.
    Matched MeSH terms: Cacao
  2. Fulltext Acne vulgaris and its association with dietary intake: a Malaysian perspective
    Suppiah TSS, Sundram TKM, Tan ESS, Lee CK, Bustami NA, Tan CK
    Asia Pac J Clin Nutr, 2018 10 3;27(5):1141-1145.
    PMID: 30272862 DOI: 10.6133/apjcn.072018.01
    BACKGROUND AND OBJECTIVES: Acne vulgaris is a common skin condition among adolescents and young adults. Its relationship with the dietary intake is highly debatable and equivocal. This study aimed to identify the association between acne vulgaris and dietary intake among Malaysians.

    METHODS AND STUDY DESIGN: A case-control study was conducted involving 57 acne vulgaris patients and 57 age-, gender- and ethnicity-matched controls. All participants were aged 14 and above. The Comprehensive Acne Severity Scale (CASS) was used to categorise patients (grades 2 to 5) and controls (grades 0 to 1). Information such as the demographics, family history, smoking habits and dietary intake were collected using a self-administered questionnaire.

    RESULTS: In the patient arm, the gender ratio of male to female was 1.5:1. 43 patients (75.4%) had a family history of acne vulgaris. No significant association was found for acne in patients with a history of smoking. Milk consumption was significantly higher in patients (63.2%, n=36) versus controls (43.9%, n=25), (OR=2.19, p<0.05). In addition, chocolate consumption was also significantly higher in patients (43.9%, n=25) versus controls (24.6%, n=14), (OR=2.4, p<0.05). No significant association was found with the intakes of sweets, potatoes, chips, nuts, yoghurt, ice-cream or carbonated drinks.

    CONCLUSIONS: Dietary intake of milk and chocolate may play a role in acne vulgaris. Prospective cohort and intervention studies are recommended to explore whether a causal relationship might obtain.

    Matched MeSH terms: Cacao
  3. Fulltext Phenolic composition, antioxidant, anti-wrinkles and tyrosinase inhibitory activities of cocoa pod extract
    Karim AA, Azlan A, Ismail A, Hashim P, Abd Gani SS, Zainudin BH, et al.
    BMC Complement Altern Med, 2014 Oct 07;14:381.
    PMID: 25292439 DOI: 10.1186/1472-6882-14-381
    BACKGROUND: Cocoa pod is an outer part of cocoa fruits being discarded during cocoa bean processing. Authors found out that data on its usage in literature as cosmetic materials was not recorded in vast. In this study, cocoa pod extract was investigated for its potential as a cosmetic ingredient.

    METHODS: Cocoa pod extract (CPE) composition was accomplished using UHPLC. The antioxidant capacity were measured using scavenging assay of 1,2-diphenyl-2-picrylhydrazyl (DPPH), β-carotene bleaching assay (BCB) and ferric reducing antioxidant power (FRAP). Inhibiting effect on skin degradation enzymes was carried out using elastase and collagenase assays. The skin whitening effect of CPE was determined based on mushroom tyrosinase assay and sun screening effect (UV-absorbance at 200-400 nm wavelength).

    RESULTS: LC-MS/MS data showed the presence of carboxylic acid, phenolic acid, fatty acid, flavonoids (flavonol and flavones), stilbenoids and terpenoids in CPE. Results for antioxidant activity exhibited that CPE possessed good antioxidant activity, based on the mechanism of the assays compared with ascorbic acid (AA) and standardized pine bark extract (PBE); DPPH: AA > CPE > PBE; FRAP: PBE > CPE > AA; and BCB: BHT > CPE > PBE. Cocoa pod extract showed better action against elastase and collagenase enzymes in comparison with PBE and AA. Higher inhibition towards tyrosinase enzyme was exhibited by CPE than kojic acid and AA, although lower than PBE. CPE induced proliferation when tested on human fibroblast cell at low concentration. CPE also exhibited a potential as UVB sunscreen despite its low performance as a UVA sunscreen agent.

    CONCLUSIONS: Therefore, the CPE has high potential as a cosmetic ingredient due to its anti-wrinkle, skin whitening, and sunscreen effects.

    Matched MeSH terms: Cacao/chemistry*
  4. Dietary cocoa protects against colitis-associated cancer by activating the Nrf2/Keap1 pathway
    Pandurangan AK, Saadatdoust Z, Esa NM, Hamzah H, Ismail A
    Biofactors, 2015 Jan-Feb;41(1):1-14.
    PMID: 25545372 DOI: 10.1002/biof.1195
    Colorectal cancer (CRC) is the third most common malignancy in males and the second most common cancer worldwide. Chronic colonic inflammation is a known risk factor for CRC. Cocoa contains many polyphenolic compounds that have beneficial effects in humans. The objective of this study is to explore the antioxidant properties of cocoa in the mouse model of azoxymethane (AOM)/dextran sulfate sodium (DSS)-induced colitis-associated cancer, focusing on the activation of Nrf2 signaling. Mice were treated with AOM/DSS and randomized to receive either a control diet or a 5 and 10% cocoa diet during the study period. On day 62 of the experiment, the entire colon was processed for biochemical and histopathological examination and further evaluations. Increased levels of malondialdehyde (MDA) were observed in AOM/DSS-induced mice; however, subsequent administration of cocoa decreased the MDA. Enzymatic and nonenzymatic antioxidants, such as superoxide dismutase, catalase, glutathione peroxidase and glutathione reductase, were decreased in the AOM/DSS mice. Cocoa treatment increases the activities/levels of enzymatic and nonenzymatic antioxidants. Inflammatory mediators, such as inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2, were elevated during AOM/DSS-induction, and treatment with 5 and 10% cocoa effectively decreases the expression of iNOS and COX-2. The NF-E2-related factor 2 and its downstream targets, such as NQO1 and UDP-GT, were increased by cocoa treatment. The results of our study suggest that cocoa may merit further clinical investigation as a chemopreventive agent that helps prevent CAC.
    Matched MeSH terms: Cacao*
  5. Effects of flavanols and procyanidins-rich cocoa consumption on metabolic syndrome: an update review (2013-2023)
    Salaish Kumar S, Mhd Jalil AM, Hussin N, Mat Daud Z', Ismail A
    Biosci Biotechnol Biochem, 2024 Mar 22;88(4):352-360.
    PMID: 38285609 DOI: 10.1093/bbb/zbae011
    Studies indicated that cocoa-based products effectively mitigate the risks associated with metabolic syndrome (MetS), however, the effect varies based on cocoa types, dosages, and study durations. This review aimed to determine the flavanol-rich cocoa consumption on MetS outcomes within the last decade (2013-2023), adhering to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. Seven randomized-controlled trials (RCTs) used cocoa-based products containing 0.3-1680 mg flavanol monomers and 3.5-1270 mg procyanidins. Cocoa-based products beneficially reduced glycemic response, blood pressure and lipid profiles. However, this review highlights little evidence pinpointing the best cocoa products type and required dosage for the observed effects. Further intervention aiming to improve MetS should justify the selection and concentration of flavanols (monomers and procyanidins). A robust study design should consider registering the trials before study commencement, consider multicenter RCT trials, and adjust for potential covariates that might "masked" the outcomes.
    Matched MeSH terms: Cacao*
  6. Fulltext Antifungal efficacy of crude aqueous weed extracts against pathogen of cocoa black pod rot
    Nor Amerulah Nor Mohamad, Suhaida Salleh, Hamzah Abdul Aziz
    Borneo Akademika, 2019;3(2):12-22.
    MyJurnal
    Black pod rot is the most economically important disease of cocoa in Malaysia which is
    mainly caused by a highly polyphagous Phytophthora species, called Phytophthora palmivora.
    The fungus could attack all parts of the cocoa plant organs and caused various diseases at
    any growth stage from seedling until the mature stages, especially during raining season. The
    application of synthetic fungicides has been widely recommended to manage the disease but
    their repeated use had led to other problems such as environmental, human health and
    development of fungicide resistance issues. This study isolated and identified Phytopththora
    isolate from a cocoa pod sample based on micro-morphological characters. Besides, the
    present investigation was undertaken to screen for the antifungal potency of different weed
    extracts against the Phytophthora pathogen using poisoned food technique. The fungal isolate
    was successfully recovered from pod tissues of clone PBC123 on 20% tomato juice agar
    culture (20T). Only one out of ten weed extracts tested showed a significant in vitro inhibitory
    effect towards mycelial growth of Phytophthora isolate, which was aqueous crude leaf extract
    of Solanum torvum (42.68%). This study indicated that the potential of weed extracts in the
    management of Phytophthora diseases, and may offer more natural, effective and economical
    control methods.
    Matched MeSH terms: Cacao
  7. The influences of thermal processing on phytochemicals and possible routes to the discovery of new phytochemical conjugates
    Wong FC, Chai TT, Xiao J
    Crit Rev Food Sci Nutr, 2019;59(6):947-952.
    PMID: 29787299 DOI: 10.1080/10408398.2018.1479681
    In our diets, many of the consumed foods are subjected to various forms of heating and thermal processing. Besides enhancing the taste, texture, and aroma of the foods, heating helps to sterilize and facilitate food storage. On the other hand, heating and thermal processing are frequently reported during the preparation of various traditional herbal medicines. In this review, we intend to highlight works by various research groups which reported on changes in phytochemicals and bioactivities, following thermal processing of selected plant-derived foods and herbal medicines. Relevant cases from plant-derived foods (garlic, coffee, cocoa, barley) and traditional herbal medicines (Panax ginseng, Polygonum multiforum, Aconitum carmichaelii Debeaux, Angelica sinensis Radix) will be presented in this review. Additionally, related works using pure phytochemical compounds will also be highlighted. In some of these cases, the amazing formation of new compounds were being reported. Maillard reaction could be concluded as the predominant pathway leading to the formation of new conjugates, along with other possibilities being suggested (degradation, transglycosylation, deglycosylation and dehydration). With collective efforts from all researchers, it is hoped that more details will be revealed and lead to the possible discovery of new, heat-mediated phytochemical conjugates.
    Matched MeSH terms: Cacao/chemistry
  8. Fulltext Data on RNA-seq analysis of the cocoa pod borer pest Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillariidae)
    Nor Muhammad NA, Ramlee IA, Mohd Nor D, Satyavenathan MV, Rahmat NL, Awang A, et al.
    Data Brief, 2021 Feb;34:106638.
    PMID: 33365368 DOI: 10.1016/j.dib.2020.106638
    Cocoa bean (Theobroma cacao L.) is part of the global cocoa and chocolate industry valued at 44 billion US dollars in 2019. Cocoa pod borer (CPB), Conopomorpha cramerella is a major pest of cocoa in Malaysia and Indonesia that is responsible for the decline for cocoa production. They have been detected since 1980s. Unfortunately, current control strategies are inefficient for CPB management. Although biotechnological alternatives, including RNA interference (RNAi), have been proposed in recent years to control insect pests, characterizing the genetics of the target pest is essential for successful application of these emerging technologies. We generated a comprehensive RNA-seq dataset (135,915,430 clean reads) for larva and adult stages of CPB by using the Illumina HiseqTM 4000 system to increase the understanding of CPB in relation to molecular features. The CPB transcriptome was assembled de novo and annotated. The final assembled produced 249,280 unigenes, of which 75,929 unigenes annotated against NCBI NR database and were distributed among 156 KEGG pathways. The raw data were uploaded to SRA database and the BioProject ID is PRJNA553611. The transcriptomic dataset we present are the first reports of transcriptome information in CPB that is valuable for further exploration and understanding of CPB molecular pathways.
    Matched MeSH terms: Cacao
  9. Activity evaluation of cocoa pod borer sex pheromone in cacao fields
    Zhang A, Kuang LF, Maisin N, Karumuru B, Hall DR, Virdiana I, et al.
    Environ Entomol, 2008 Jun;37(3):719-24.
    PMID: 18559177
    The previously identified female sex pheromone of cocoa pod borer, Conopomorpha cramerella, was re-evaluated for its attractive activity in different field conditions. It was found that lures containing 100-mug of synthetic sex pheromone blend, (E,Z,Z)- and (E,E,Z)-4,6,10-hexadecatrienyl acetates, and the corresponding alcohols in a ratio of 40:60:4:6 in a polyethylene vial attracted male C. cramerella moths in Sabah and peninsular Malaysia and in Sumatra and Sulawesi, Indonesia, suggesting that the same pheromone strain existed in a wide stretch of the Indo-Malayan archipelago. Of the three kinds of trap designs tested, the Delta traps were more effective than Pherocon V scale traps. Male captures were not significantly different among traps baited with 100-, 300-, or 1,000-mug doses of sex pheromone. A release rate study of pheromone formulation conducted in the laboratory showed that volatile active ingredients were desorbed from polyethylene vials following first-order kinetics, which indicates a satisfactory "half-life time" of a 100-mug loading is approximately 6 wk under laboratory conditions. A satisfactory attractiveness of the lure with a 100-mug loading was approximately 1-2 mo in the fields.
    Matched MeSH terms: Cacao/parasitology
  10. Fulltext Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis
    Papalexandratou Z, De Vuyst L
    FEMS Yeast Res., 2011 Nov;11(7):564-74.
    PMID: 22093683 DOI: 10.1111/j.1567-1364.2011.00747.x
    The yeast species composition of 12 cocoa bean fermentations carried out in Brazil, Ecuador, Ivory Coast and Malaysia was investigated culture-independently. Denaturing gradient gel electrophoresis of 26S rRNA gene fragments, obtained through polymerase chain reaction with universal eukaryotic primers, was carried out with two different commercial apparatus (the DCode and CBS systems). In general, this molecular method allowed a rapid monitoring of the yeast species prevailing during fermentation. Under similar and optimal denaturing gradient gel electrophoresis conditions, the CBS system allowed a better separated band pattern than the DCode system and an unambiguous detection of the prevailing species present in the fermentation samples. The most frequent yeast species were Hanseniaspora sp., followed by Pichia kudriavzevii and Saccharomyces cerevisiae, independent of the origin of the cocoa. This indicates a restricted yeast species composition of the cocoa bean fermentation process. Exceptionally, the Ivorian cocoa bean box fermentation samples showed a wider yeast species composition, with Hyphopichia burtonii and Meyerozyma caribbica among the main representatives. Yeasts were not detected in the samples when the temperature inside the fermenting cocoa pulp-bean mass reached values higher than 45 °C or under early acetic acid production conditions.
    Matched MeSH terms: Cacao/metabolism*; Cacao/microbiology*
  11. Development, validation and determination of multiclass pesticide residues in cocoa beans using gas chromatography and liquid chromatography tandem mass spectrometry
    Zainudin BH, Salleh S, Mohamed R, Yap KC, Muhamad H
    Food Chem, 2015 Apr 1;172:585-95.
    PMID: 25442595 DOI: 10.1016/j.foodchem.2014.09.123
    An efficient and rapid method for the analysis of pesticide residues in cocoa beans using gas and liquid chromatography-tandem mass spectrometry was developed, validated and applied to imported and domestic cocoa beans samples collected over 2 years from smallholders and Malaysian ports. The method was based on solvent extraction method and covers 26 pesticides (insecticides, fungicides, and herbicides) of different chemical classes. The recoveries for all pesticides at 10 and 50 μg/kg were in the range of 70-120% with relative standard deviations of less than 20%. Good selectivity and sensitivity were obtained with method limit of quantification of 10 μg/kg. The expanded uncertainty measurements were in the range of 4-25%. Finally, the proposed method was successfully applied for the routine analysis of pesticide residues in cocoa beans via a monitoring study where 10% of them was found positive for chlorpyrifos, ametryn and metalaxyl.
    Matched MeSH terms: Cacao/chemistry*
  12. Hard cocoa butter replacers from mango seed fat and palm stearin
    Jahurul MH, Zaidul IS, Nik Norulaini NA, Sahena F, Abedin MZ, Mohamed A, et al.
    Food Chem, 2014 Jul 1;154:323-9.
    PMID: 24518349 DOI: 10.1016/j.foodchem.2013.11.098
    The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6-17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6-19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2-31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5°C, which was shifted to 0% at and above 40°C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilised by chocolate manufacturers in tropical countries.
    Matched MeSH terms: Cacao/chemistry
  13. Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks
    Chan SY, Choo WS
    Food Chem, 2013 Dec 15;141(4):3752-8.
    PMID: 23993545 DOI: 10.1016/j.foodchem.2013.06.097
    Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate-extractant ratio on pectin extraction from cocoa husks. Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0. Temperature, extraction time and substrate-extractant ratio affected the yields, uronic acid contents, degrees of methylation (DM) and degrees of acetylation (DA) of the extracted pectins using the five extractants differently. The yields and uronic acid contents of the extracted pectins ranged from 3.38-7.62% to 31.19-65.20%, respectively. The DM and DA of the extracted pectins ranged from 7.17-57.86% to 1.01-3.48%, respectively. The highest yield of pectin (7.62%) was obtained using citric acid at pH 2.5 [1:25 (w/v)] at 95 °C for 3.0 h. The highest uronic acid content (65.20%) in the pectin was obtained using water [1:25 (w/v)] at 95 °C for 3.0 h.
    Matched MeSH terms: Cacao/chemistry*
  14. Modeling and prediction of extraction profile for microwave-assisted extraction based on absorbed microwave energy
    Chan CH, Yusoff R, Ngoh GC
    Food Chem, 2013 Sep 1;140(1-2):147-53.
    PMID: 23578626 DOI: 10.1016/j.foodchem.2013.02.057
    A modeling technique based on absorbed microwave energy was proposed to model microwave-assisted extraction (MAE) of antioxidant compounds from cocoa (Theobroma cacao L.) leaves. By adapting suitable extraction model at the basis of microwave energy absorbed during extraction, the model can be developed to predict extraction profile of MAE at various microwave irradiation power (100-600 W) and solvent loading (100-300 ml). Verification with experimental data confirmed that the prediction was accurate in capturing the extraction profile of MAE (R-square value greater than 0.87). Besides, the predicted yields from the model showed good agreement with the experimental results with less than 10% deviation observed. Furthermore, suitable extraction times to ensure high extraction yield at various MAE conditions can be estimated based on absorbed microwave energy. The estimation is feasible as more than 85% of active compounds can be extracted when compared with the conventional extraction technique.
    Matched MeSH terms: Cacao/chemistry*
  15. Hypoglycemic effects of cocoa (Theobroma cacao L.) autolysates
    Sarmadi B, Aminuddin F, Hamid M, Saari N, Abdul-Hamid A, Ismail A
    Food Chem, 2012 Sep 15;134(2):905-11.
    PMID: 23107706 DOI: 10.1016/j.foodchem.2012.02.202
    Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits.
    Matched MeSH terms: Cacao/chemistry*
  16. Method validation and determination of heavy metals in cocoa beans and cocoa products by microwave assisted digestion technique with inductively coupled plasma mass spectrometry
    Mohamed R, Zainudin BH, Yaakob AS
    Food Chem, 2020 Jan 15;303:125392.
    PMID: 31446362 DOI: 10.1016/j.foodchem.2019.125392
    In this article, an easy and quick method based on microwave assisted acid digestion technique prior to quantification using inductively coupled plasma mass spectrometry for the analysis of heavy metals in cocoa beans, cocoa powder and chocolate was established and validated for arsenic (As), cadmium (Cd), lead (Pb), and antimony (Sb). Limit of quantification for all elements were product dependent and varies from 7.84 to 194.52 µg/kg. The recoveries of the heavy metals at 250 and 1000 µg/kg spiking levels were ranged between 96.27-108.75%, 90.43-101.97% and 89.72-106.26% for cocoa beans, cocoa powder, and chocolate, respectively. Relative standard deviation values obtained were all below 20% and the expanded uncertainty measurements for the elements were less than 25%. The analysis of real samples found that the concentration level is far from the national alarming level except for cadmium in cocoa beans.
    Matched MeSH terms: Cacao/chemistry*
  17. Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD
    Agus BAP, Hussain N, Selamat J
    Food Chem, 2020 Jan 15;303:125398.
    PMID: 31470272 DOI: 10.1016/j.foodchem.2019.125398
    Roasting is an important process in cocoa production which may lead to formation of non-desirable compounds such as polycyclic aromatic hydrocarbons (PAHs). Therefore, PAH4 (sum of four different polycyclic aromatic hydrocarbons; benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in roasted cocoa beans was determined using a modified method (combination of QuEChERS and DLLME), and quantified by HPLC-FLD. The modified method was validated and met the performance criteria required by the EU Regulation (No. 836/2011). Results show a significant (p 
    Matched MeSH terms: Cacao/chemistry*
  18. Physicochemical properties and toxicity of cocoa powder-like product from roasted seeds of fermented rambutan (Nephelium lappaceum L.) fruit
    Chai KF, Chang LS, Adzahan NM, Karim R, Rukayadi Y, Ghazali HM
    Food Chem, 2019 Jan 15;271:298-308.
    PMID: 30236681 DOI: 10.1016/j.foodchem.2018.07.155
    A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa powder. Hence, the objective of this study was to optimize the roasting time and temperature of rambutan fruit post-fermentation and drying, and to produce a cocoa-like powder product from the seeds. Parameters monitored during roasting were colour and total phenolic content, while seed powder obtained using optimized roasting conditions was analyzed for its physicochemical properties and toxicity. The latter was examined using the brine shrimp lethality assay. Results showed that the roasted seed powder possessed colour and key volatile compounds similar to that of cocoa powder. Besides, the brine shrimp lethality assay indicated that the roasted seed powder was non-toxic. Thus, the fruit, including its seed could be fully utilized and subsequently, wastage could be reduced.
    Matched MeSH terms: Cacao
  19. Novel Amadori and Heyns compounds derived from short peptides found in dried cocoa beans
    Andruszkiewicz PJ, D'Souza RN, Corno M, Kuhnert N
    Food Res Int, 2020 07;133:109164.
    PMID: 32466895 DOI: 10.1016/j.foodres.2020.109164
    Chemical transformations of Amadori compounds are responsible for the formation of aroma volatiles at the end of the Maillard reaction cascade, which in turn contributes to unique organoleptic characteristics of chocolate. A large amount of short peptides reported in fermented cocoa suggests the existence of a much larger variety of these flavor precursors than previously suspected. An HPLC-MS-MS study was performed on dried Malaysian cocoa beans to identify novel Amadori and Heyns compounds. In total, 34 species were found, including 26 previously unknown derived from di- and tripeptides. We illustrate how the structures were elucidated via tandem MS experiments, as well as present a comparative study on their relative quantities in samples coming from 11 countries of origin. There were significant differences between them, and discrimination was possible by principal component analysis based on Amadori content alone. However, the PCA separation could be a result of various post-harvest practices exerted among said countries.
    Matched MeSH terms: Cacao*
  20. Effects of encapsulation on the viability of potential probiotic Lactobacillus plantarum exposed to high acidity condition and presence of bile salts
    Tee WF, Nazaruddin R, Tan YN, Ayob MK
    Food Sci Technol Int, 2014 Sep;20(6):399-404.
    PMID: 23774606 DOI: 10.1177/1082013213488775
    This study investigated the survival of encapsulated potential probiotic Lactobacillus plantarum which isolated from fermented cocoa beans. κ-Carrageenan was used to encapsulate the probiotic. Encapsulation techniques such as emulsification, freeze-drying or extrusion were adopted to encapsulate the probiotic. Freeze-drying and extrusion methods showed higher (p 
    Matched MeSH terms: Cacao/microbiology
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