Pumpkin (Cucurbita maxima) is a vegetable crop which is commonly consumed as vegetables or incorporated into food products. Pumpkin flesh was reported abundant with carotenoid compounds includes α-carotene, β-carotene, β-cryptoxanthin, lutein and zeaxanthin. As this antioxidant related to the colour pigment, these nutrients highly potential to be in other parts of pumpkin such as peel and seed. Therefore, the aim of this was to determine the total lutein content in different parts of pumpkin and their antioxidant properties. The pumpkin would be collected and evaluated at the commercial maturity stage (60% to fully orange-yellow of fruit peel). The presence of the lutein properties using DPPH, FRAP and ABTS assays in different parts of pumpkin was tested by using microplate spectrophotometer and analysed statistically with SPSS version 20. Among of all pumpkin fruit parts, flesh presented the highest concentration of potential lutein extracts, followed by peel and seed, respectively. On the contrary, potential lutein extracts from the pumpkin peel had the highest antioxidant activity in terms of DPPH, FRAP and ABTS assays when compared to the lutein extracts in flesh and seeds. This study indicates that the potential lutein from Cucurbita maxima especially peel may be the alternative to be used as both natural antioxidants in food products due to increasing demand for natural food preservatives. Therefore, this study may act as a source for others to further study to optimize the usage of pumpkin by-products
This study aimed to determine the physicochemical properties of undulated surf clam (Paphia undulata) hydrolysate as affected by the degree of hydrolysis (DH). Three levels of DH of undulated surf clam hydrolysate were prepared which were DH 36.57% (without any enzymatic hydrolysis), DH 58.25% (0.5% Alcalase®; 5 min; pH 7.5; 60ºC) and DH 91.26% (1% Alcalase®; 30 min; pH 7.5; 60ºC). After protein hydrolysis, the undulated surf clam hydrolysates were centrifuged, and their supernatants were freeze-dried. This study found that the protein hydrolysate with lower DH (DH 36.57%) gave lower protein content and higher ash and fat contents compared to other samples (DH 58.25% and DH 91.26%). However, the carbohydrate content is similar in all samples (16.56-20.04%). This study also found that foaming properties (29.43-67.50%), emulsifying capacity (11.94-110.52%) and peptide solubility (57.61-94.08%) were affected by the DH. As DH increased, the emulsifying capacity decreased, while peptide solubility increased. While the foaming capacity increased with increasing DH until it reached a maximum value and level off afterwards. For colour parameters, although there were differences between L*, a* and b* values for all three samples, a fluctuating pattern was noted with DH. DH also did not affect the water-holding and oil-holding capacity of undulated surf clam hydrolysate. This study shows that certain physicochemical properties of undulated surf clam hydrolysate can be tailored by adjusting the degree of hydrolysis.
A cross-sectional survey of commercial vehicle drivers who were renewing their own licences was conducted at the Selangor Road Transport Department office in Padang Jawa between 1 February 2002 and 28 February 2002, using questionnaire and medical examination. The objective was to determine the prevalence of myopia, colour vision deficiency and visual field defect among the commercial vehicle drivers. The respondents that reported visual defect at the time of interview was compared with those detected by the author through medical examination. Out of the 223 respondents, 21 (9.4%) reported to have myopia by the questionnaire survey. Through the visual examination there were 63 (28.3%) with myopia (visual acuity worse than 6/12),six (2.6%) had a visual field defect and 14 (6.3%) had red-green colour deficiency. The visual defect detected during the study among the commercial vehicle drivers, which were missed at the time of the routine medical examination were significant. The process of the statutory medical examination should be reviewed.
Introduction: Good visual acuity (VA) coupled with the ability to discriminate colours and having a sufficiently wide field of view are factors needed for safe driving. This study aimed to determine the types of colour vision deficiency (CVD) among failed candidates for driving license and to identify the accuracy of the Road transport Department (RTD) screening tests in detecting those who have poor VA and CVD in Sabah.
Methods: A cross-sectional study on the patient’s records of all failed candidates for the driving license that were referred for further assessment by an optometrist. This study was conducted at eight hospitals in Sabah from March to June 2019. Basic demographic data, distance VA, Ishihara test and Farnsworth-Munsell D15 test were collected. Descriptive statistics were used to summarise the results. All subjects referred with best-corrected visual acuity (BCVA) 0.3 LogMAR were included.
Results: A total of 73 subjects (79% males and 21% females), age range from 16 to 61 years (mean 29±13 years) were recruited. Bajau, Dusun, Bugis and Kadazan were the major ethnic among the subjects. Mean VA on attendance was 0.1 ± 0.19 LogMAR, while BCVA was 0.0 ± 0.07 LogMAR. Thirty-six subjects (49%) were found to have CVD. The prevalence of CVD was more in males than females (45% vs 4%). Most of the CVD were deutans (25%) followed by protans (22%), no findings of tritan CVD In this study, 37 subjects (51%) passed the Ishihara test. These were the false-positive error of the RTD screening tests.
Conclusions: Hereditary red-green perceptive disorder was the commonest CVD in Sabah. The severity of CVD was not been evaluated in this study because it is best evaluated using Hardy Rand and Rittler (HRR) test. The false-positive results might be because of technical error or unfamiliar of using computerized colour vision test, especially among elderly candidates. Visual field screening might be considered in the future to ensure safe driving.
Keywords:visual acuity (VA), colour vision deficiency (CVD), driving license
NMRR Research ID: NMRR-19-1785-48811
Au-Ag alloy nanoparticles are physically synthesized using rapid, simple and efficient Q-switched Nd:YAG pulsed laser ablation in liquid technique (PLAL). Au and Ag colloidal solutions are separately prepared by 1064 nm laser ablation of metallic target (gold and silver) which is immersed in deionized water. Au-Ag alloy nanoparticles are prepared by irradiating the mixture of Au and Ag colloidal solutions with 532 nm of second harmonic wavelength of Nd:YAG laser at three different ratio, 3:1, 1:1 and 1:3 within different exposure times. The three of plasmon absorption bands of Au-Ag nanoparticles are shifted linearly to the lower wavelength [499.67 nm (3:1), 481.25 nm (1:1), 467.91 nm (1:3)], as compared to plasmon absorption spectra of pure Au (520 nm) and Ag (400 nm). Moreover, the change in colors are also observed from red (Au) and yellow (Ag) to orange, brown and green color due to the Au-Ag alloy formations, respectively. Transmission electron microscopy shows the Ag shell around the inner core of Au spherical metal with broad size distribution due to the three different volume ratio, respectively (1.7 nm, 0.7 nm, 1.4 nm). Energy-dispersive X-ray spectroscopy analysis confirms the presence of Au and Ag elements in Au-Ag alloy nanoparticles without any contaminations. Attenuated total reflectance fourier transform infrared spectroscopy analysis also confirms the homogenous Au-Ag alloys chemical bonding.
Chia seed has a high content of fibres and polyunsaturated fatty acids. Chia seed also holds numerous amounts of minerals and vitamins, including calcium and phosphorus. Chia seed offers a great potential of gel-forming ability and good water and oil holding capacities. Therefore, this study aims to determine the effect of chia seed powder substitution in chicken meat sausage formulations on the physicochemical characteristics and sensory acceptance. In the study, the chicken meat sausages were produced in four formulations; sample A as the control (100% chicken meat), sample B (5% substitution of chia seed powder to chicken meat), sample C (10% substitution of chia seed powder to chicken meat) and sample D (15% substitution of chia seed powder to chicken meat). The sausages were analysed for colour, texture, water holding capacity, cooking loss, proximate analysis, crude fibre content, and sensory acceptability. As for the findings, the substitution of chia seed powder resulted in low ‘L’ values of chicken meat sausage due to the dark colour of the chia seed. On the other hand, chia seed powder's substitution decreased the hardness and cohesiveness values. However, it increased the adhesiveness, springiness, and chewiness. Water holding capacity and a cooking loss percentage of the chicken meat sausages with chia seed powder substitution were observed to improve compared to control sausage (100% chicken meat), resulting in juicier sausages. The chia seed powder substitution increased the carbohydrate, ash, fat, and fibre contents for the chemical composition. On a 9-point hedonic scale, sample B (5% chia seed powder substitution) exhibited the highest sensory scores in all attributes evaluated (colour, texture, taste, juiciness, and overall acceptance). Thus, it can be concluded that chia seed powder can be substituted in chicken meat sausage to produce better quality products.
Introduction: Cosmos caudatus (Ulam Raja) is rich in phytochemicals and can be utilised in diet diversification strategies to improve the health of individuals. lbis study was designed to incorporate dry and aqueous extracts of C. caudatus for the preparation of herbal noodles. Methods: For this purpose, different proportions of dry extract (2, 4 and 6% dry extract) and aqueous extract (5, 10 and 15% aqueous extract) of C. caudatus were used. The physicochemical properties of noodles evaluated were pH, cooking time, cooking loss, texture and colour. Total polyphenol contents (TPq and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay were carried out to assess the antioxidant potential. Lastly, sensory appraisal of functional noodles was carried out to assess consumer acceptance and marketability. Results: The results on physicochemical properties indicated that the pH value of noodles varied from 8.66 to 10.47. In terms of textural analysis and colour properties, firmness and greenness (a*) were higher in dry extract noodles. TPC varied between 115to149 mg gallic acid equivalents (GAE/lOOg) whilst the highest DPPH free radical inhibition was exhibited in herbal noodles prepared using 4% dry extract (92.8%). In contrast, in terms of sensory appraisal, herbal noodles prepared with aqueous extract were more acceptable than dry extract noodles. Conclusion: C. caudatus can be utilised to prepare herbal noodles thus enhancing the dietary intake of phytochemicals especially antioxidants. Such functional foods can improve the health of consumers and offer the potential of protection against various ailments.
Introduction: Demand for dietary fibre-enriched and low sugar bakery products is rapidly increasing due to the current high incidence of Type 2 diabetes mellitus. Cinnamon, a spice which acts as a natural sweetener and insulin mimetic is believed to have health benefits. The objective of this study was to determine the properties of butter biscuits containing cinnamon powder (CP) that partially replaced sucrose at levels of 0 (control), 2, 4 or 6%. Methods: Nutritional composition, physical properties and sensory acceptability of the biscuits were analysed using AOAC methods, texture profile analyser and 7-point hedonic scaling method, respectively. Results: Protein, ash and dietary fibre contents of the biscuits increased significantly (P < 0.05) whereas the moisture and sucrose contents were reduced significantly, proportionately to the increasing levels of CP. In texture profile analyses, increment of firmness and reduction of crispiness of the biscuits were detected with increasing levels of CP, but not significantly. The sensory scores for control and 2% CP biscuits were not significantly different for all the sensory attributes. Biscuits with 4% CP received lower scores only for aroma and appearance whereas the scores for colour, crispiness and flavour showed no significant differences compared to the control and 2% CP biscuit. Conclusion: The addition of 4% CP in biscuit could be an effective way to produce nutritious butter biscuits without any apparent change to its desirable physical properties and sensory acceptability.
Hibiscus rosa sinensis, a member of the Malvaceae family, is widely cultivated in the tropics as an ornamental plant. It is often planted as a fence or hedge plant, and has several forms of flowers with varying colours. It is also used in traditional medicine to induce abortion, ease menstrual cramps, assist in childbirth and relieve headache, fever and inflammation. In this study, we evaluated the antibacterial activity of H. rosa sinesis extract using a disc diffusion method. Crude petroleum ether extract, ethyl acetate extract and methanol extract from the leaves, stems and flowers of the plant were prepared using a cold extraction technique. These extracts were tested at concentrations ranging from 4 mg/disc to 0.017 mg/disc against methicillin-resistant Staphylococcus aureus (MRSA), Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Klebsiella pneumonia. The petroleum ether extract from the leaves, stems and flowers and methanol extract from the leaves showed inhibition zones with diameters > 12 mm against MRSA. Overall, the petroleum ether extract from flowers at concentrations of 4 mg/disc and 2 mg/disc displayed the strongest inhibition zones of 18.6 ± 2.85 mm and 18.5 ± 0.29 mm, respectively, as compared to vancomycin (30 μg/ml), which did not differ significantly from the 18.0 ± 0.10 mm size of the vancomycin (30 μg/ml) inhibition zone (p < 0.05). In conclusion, H. rosa sinensis extract is a potential antibacterial agent for treating MRSA infection.
The aim of this work is to study the effect of hydrocolloids; guar gum (GG), xanthan gum (XG) and carboxymethyl cellulose (CMC) on the physicochemical properties, microbiological quality and sensory properties in order to investigate the potential of applying fermented cassava (tapai ubi) in ice cream. Fermented cassava ice cream (FCI) incorporated with the three types of hydrocolloid was prepared and the protein content, pH value, overrun, colour, hardness, microstructure, FTIR spectrum and sensory acceptance of all samples were determined. Fermented cassava ice cream incorporated with XG showed the highest protein content (14.88%), pH value (pH 6.07), and overrun value (4.27%) as compared to the fermented cassava ice cream incorporated with GG and CMC. Meanwhile, ice cream incorporated with GG possessed the highest L* (94.43) and hardness (3693.15 g) value as compared to XG and CMC. The microstructure study showed that the difference in uniformity at the interface obtained with different types of the hydrocolloids added demonstrated the effect of fat absorption at the air interfaces. The FTIR spectrum investigated indicated that the addition of the fermented cassava to FCI had increased the OH group in the ice cream as compared to the control. All samples were microbial safe as the total plate counts in all samples were below the standard as prescribed in Food Act 1983 with no presence of E. coli . In conclusion, fermented cassava ice cream with XG showed the good quality in terms of its pH value, overrun, total plate count and overall acceptability.
This study investigates the effect of flaxseed oil towards physicochemical and sensory properties of reduced fat ice creams and its stability in ice-creams upon storage. Three formulations, (F1, F2, F3) were developed by substituting milk fat with flaxseed oil at levels of 2.5%, 5.0% and 7.5%, (w/w) respectively. Samples were subjected to sensory evaluation and analyses such as meltdown, titratable acidity, pH, total solids, protein and fatty acids composition. Incorporation of flaxseed oil into ice-cream showed no effects on physicochemical properties of the ice-creams. However, it increased the colour of ice-cream towards yellowness, decreased the sweetness, smoothness and creaminess. Flaxseed oil incorporation also slightly (P < 0.05) decreased the acceptance level of aroma, flavour, texture and overall acceptability of formulated icecreams. The most acceptable level of flaxseed oil substitution is at 2.5 %. Gas chromatography analysis showed that fatty acids slightly decreased upon storage.
The effect of ribose-induced Maillard reaction on the physical and mechanical properties of gelatin films was investigated. Bovine gelatin solution (5 g/100 mL) containing glycerol and sorbitol (1:1) was mixed with 20% (R20), 40% ribose (R40), or 40% sucrose (S40) (weight % is based on gelatin dry weight) followed by heating (90ºC, 2 h) and oven drying to produce dried gelatin films. R20 and R40 films were brownish in color with lower light transparency, while CF (control film; without sugars) and S40 were colorless and had higher transparency. Tensile strength and Young Modulus values of the films were in the order; CF > R20 > R40 > S40, while elongation at break was in the order; R40 > S40 > R20 > CF. Water solubility and swelling percentages of the films were in the order; CF > S40 > R20 > R40, indicating the occurrence of insoluble “Maillard complexes” within R20 and R40 films. R20 and R40 films showed maximum light absorption at wavelength of 200 − 350 nm, whilst S40 and CF showed maximum absorbance at 200 − 250 nm. The addition of ribose yielded gelatin films with increased protection against UV light, even though the presence of sugars might had disrupted the inter connection of junction zones and decrease in mechanical properties. Occurrence of the Maillard reaction within R20 and R40 films could be the main reason for differences in physical and mechanical properties of films containing ribose that were formed from heated film-forming solutions.
The addition of ribose to minced chicken or minced pork followed by heating at 95oC yielded minced
meat with different pH, colour (CIE L*, b*) and absorbance values that can be used as indicators for species differentiation. The higher intensity of the Maillard reaction parameters in minced chicken was due to the higher protein and lysine contents, and the presence of more water-soluble proteins within the minced chicken during heating. Cluster analysis using Maillard reaction parameters showed that the two types of minced meat could be classified into two different groups. A confidence interval (95% confidence) analysis revealed that the absorbance, CIE L* values, and CIE b* values could be used as indicators for differentiation between the two types of minced meat, as the intervals between these Maillard reaction parameters for the two minced meats were far apart.
Colour is one of the most important traits in orchids and has created great interest in breeding programmes. Gamma irradiation is an alternative way for generation of somaclonal variation for new flower colours. Phenotypic changes are usually observed during screening and selection of mutants. Understanding of targeted gene expression level and evaluation of the changes facilitate in the development of functional markers for selection of desired flower colour mutants. Four Dendrobium orchid sequences (NCBI accessions: AM490639, AY41319, FM209429 and DQ462460) were selected to design gene specific primers based on information for chalcone synthase (CHS) from NCBI database. Quantitative real-time PCR (qPCR) was used to understand flower colour expression quantitatively derived from the CHS gene activities in different flower tissues (petal and sepal) from control Dendrobium Sonia (red purple), mutant DS 35-1/M (purple pink) and mutant DS 35-WhiteA. It was found that expression of CHS gene was highest in sepals of white flowers and lowest in both sepals and petals of purple pink flowers. Genomic DNA was amplified and PCR products were sequenced, aligned and compared. Sequence variations of CHS partial gene in Dendrobium Sonia mutants with different flower colour showed that two protein positions have been changed as compared to the control. These non-synonymous mutations may have contributed to the colour alterations in the white and purple pink mutants. This paper describes important procedures to quantify gene expression such as RNA isolation (quantity and quality), cDNA synthesis and primer design steps for CHS genes.
The aims of this study are to report on the extraction and characterization of Asian swamp eel (Monopterus albus) skin gelatin. The characterization conducted were includes chemical composition, pH, gel strength, viscosity, thermal property, color and structure determination of extracted eel skin gelatin. Eel skin contains 70.28% moisture, 11.07% protein, 4.21% fat, and 5.01% ash. The chemical composition of eel skin gelatin (yield of 12.75%) was 18.8% moisture, 67.64% protein, 0.34% fat and 1.08% ash, with a pH of 4.62 and gel strength of 215.96 g (± 9.62 g). Although viscosity (2.8 cPa/min) profile of eel skin gelatin showed lower than that of bovine gelatin, the higher melting temperature (35 °C) of eel skin gelatin indicating its higher stability than bovine gelatin with FTIR spectrum similar to that of typical bovine gelatin. Eel skin gelatin has a 71.4 (± 1.14), a +3.2 (± 0.29), and a +7.52 (± 0.29) for L*, a* and b* value respectively, indicate a darker and less yellow colour. These findings show promising potential for the application of eel skin gelatin as an alternative to commercial gelatin.
Haruan or Channa striatus is source of protein that is widely consumed in the region and its extract
is well known for having medical values. It is of great advantage if this product could be taken
orally rather than by injection because the oral route of drug delivery is still preferred by the vast
majority of patients. However protein and peptides can be denatured or degraded by the acidic pH
of the stomach and the presence of endogenous enzymes. In order to protect or prevent digestion
and degradation of the protein in the stomach and to ensure the protein reaches the gastro
intestinal (GI) tract, Carboxymethyl Starch (CMS) nanogel system was developed using electron
irradiation method. However stability of HTE during the irradiation process needed to be studied
before being developed further. In this study, the HTE was irradiated using electron beams. Its
stability was analysed in terms of physical and chemical changes by looking at colour difference,
melting point by using Differential Scanning Calorimetry (DSC) and molecular bonds by using
Fourier Transform Infrared (FTIR) respectively. The results of this study were that no apparent
colour difference was observed with HTE before and after irradiation. These observations were
supported by the FTIR and DSC results that showed that there were no changes in molecular bonds
and melting point, compared between no irradiation and irradiation HTE during electron
irradiation up to 10 kGy. Statistically the test showed no significant difference at p < 0.005 between
melting temperatures.
The physicochemical properties of silver catfish frame hydrolysate powder at three different degree of hydrolysis, DH43%, DH 55% and DH 68% were studied. The hydrolysates powder were obtained by hydrolysis using Alcalase®, centrifugation and spray drying of the supernatant. The study found that preparation of these hydrolysates affected the protein, ash and fat content as well as amino acid composition. As for essential amino acids, their values were generally considered as adequate as compared to the suggested essential amino acids profile of FAO/WHO. The results showed that SFHs were rich in lysine and glutamate. Hydrolysate at DH 68% exhibited better peptide solubility and water holding capacity. As degree of hydrolysis increased, emulsifying capacity and foaming capacity of the hydrolysate decreased. It was also found that the lightness in hydrolysate powder decreased with increase in degree of hydrolysis. This study shows that silver catfish frame hydrolysate has good solubility, good foaming properties and light colour profile, thus having high potential as food ingredient.
Rambutan (Nephelium lappaceum) peel is a potential source of antioxidant. As rambutan is a seasonal fruit, a proper heat treatment prior to storage is necessary. Thus, this study was conducted to determine the effect of water and steam blanchings on browning enzymes and antioxidant activities of rambutan peel extracts. Rambutan from the variety of ‘Anak Sekolah’ were peeled and the peel was blanched in boiling water for 0, 2.5, 5 min and by autoclaving for 0, 5, 10 and 15 min. The residual peroxidase (POD) and polyphenoloxidase (PPO) activities, antioxidant activity (2, 2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity), total polyphenol content (TPC) and peel extract colour were determined. The results showed that both water and steam blanchings significantly reduced (p < 0.05) POD and PPO activities. The results also indicated that the increase in the blanching period did not significantly reduce the enzyme activities further. In terms of antioxidant activity, the thermal pretreatment caused no significant difference in the contents of phenolic compounds, as well as the antioxidant capacity of the final product.
Case: A male infant was born at 36th week period of gestation with a birth weight of 1.99kg following an uneventful intrauterine period. At birth, he was noted to have multiple skin nodules. The largest nodule measuring 4.0 x 2.0 x 1.5 cm was at his pre-auricular area. It was initially fleshy and reddish in color. A few days later, it turned black and subsequently the black skin overlying the mass fell off, leaving a firm underlying mass with the appearance of a cauliflower. Other skin lesions, which were firm in consistency, were found on the medial aspect of his right supraorbital ridge, right mid-arm, right mid-thigh, plantar surface of his right big toe and his scalp. They were either skin-colored or reddish in colour, measuring between 1.0 and 2.0 cm in diameter. He also had hepatomegaly and splenomegaly palpable at 5 cm and 3 cm below the subcostal margins, respectively