Displaying publications 21 - 40 of 76 in total

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  1. Cocoa pod husk: A new source of CLEA-lipase for preparation of low-cost biodiesel: An optimized process
    Khanahmadi S, Yusof F, Chyuan Ong H, Amid A, Shah H
    J Biotechnol, 2016 Aug 10;231:95-105.
    PMID: 27184429 DOI: 10.1016/j.jbiotec.2016.05.015
    Enzymatic reactions involving lipases as catalyst in transesterification can be an excellent alternative to produce environmental-friendly biodiesel. In this study, lipase extracted from Cocoa Pod Husk (CPH) and immobilized through cross linked enzyme aggregate (CLEA) technology catalysed the transesterification of Jatropha curcas oil successfully. Face centered central composite design (FCCCD) under response surface methodology (RSM) was used to get the optimal conditions of 3% (w/w) enzyme loading, 4h reaction time and 1:6 oil/ethanol ratio to achieve the highest conversion of free fatty acid and glycerides into biodiesel (93%). The reusability of CLEA-lipase was tested and after seven cycles, the conversion percentage reduced to 58%. The results revealed that CLEA lipase from CPH is a potential catalyst for biodiesel production.
    Matched MeSH terms: Cacao/enzymology*
  2. 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: Cacao
  3. Fulltext Theobroma cacao: review of the extraction, isolation, and bioassay of its potential anti-cancer compounds
    Zainal Baharum, Abdah Md Akim, Roslida Abdul Hamid, Taufiq Yap Yun Hin, Rosmin Kasran
    Trop Life Sci Res, 2016;27(1):21-42.
    MyJurnal
    Plants have been a good source of therapeutic agents for thousands of years;
    an impressive number of modern drugs used for treating human diseases are derived from
    natural sources. The Theobroma cacao tree, or cocoa, has recently garnered increasing
    attention and become the subject of research due to its antioxidant properties, which are
    related to potential anti-cancer effects. In the past few years, identifying and developing
    active compounds or extracts from the cocoa bean that might exert anti-cancer effects
    have become an important area of health- and biomedicine-related research. This review
    provides an updated overview of T. cacao in terms of its potential anti-cancer compounds
    and their extraction, in vitro bioassay, purification, and identification. This article also
    discusses the advantages and disadvantages of the techniques described and reviews the
    processes for future perspectives of analytical methods from the viewpoint of anti-cancer
    compound discovery.
    Matched MeSH terms: Cacao
  4. Fulltext Effect of extraction methods on yield, oxidative value, phytosterols and antioxidant content of cocoa butter
    Roiaini, M., Norhayati, H., Seyed, H.M., Jinap, S.
    International Food Research Journal, 2016;23(5):47-54.
    MyJurnal
    Cocoa beans are rich in numbers of beneficial bioactive compounds such as phenolics and
    phytosterols, which benefits to human being. The suitable extraction method is needed to
    produce high quality and quantity of cocoa butter and other bioactive compounds. There are
    many extraction method to extract these compounds such as Soxhlet extraction, supercritical
    fluid extraction, ultrasound extraction method and others. The objective of this study is to
    determine the effectiveness of the different extraction methods producing high yields of cocoa
    butter, lower oxidative value, stable phytosterols and antioxidant content. The cocoa beans were
    subjected to different extraction methods such as Soxhlet extraction (SE), Ultrasonic extraction
    method (USE), Supercritical carbon dioxide (SCO2
    ) and Supercritical carbon dioxide with cosolvent
    (SCO2
    -Ethanol). Cocoa butter extracted using SCO2
    -Ethanol has significantly (p
    Matched MeSH terms: Cacao
  5. Optimized preparation and characterization of CLEA-lipase from cocoa pod husk
    Khanahmadi S, Yusof F, Amid A, Mahmod SS, Mahat MK
    J Biotechnol, 2015 May 20;202:153-61.
    PMID: 25481099 DOI: 10.1016/j.jbiotec.2014.11.015
    Cross-linked enzyme aggregate (CLEA) is easily prepared from crude enzyme and has many advantages to the environment and it is considered as an economic method in the context of industrial biocatalysis compared to free enzyme. In this work, a highly active and stable CLEA-lipase from cocoa pod husk (CPH) which is a by-product after removal of cocoa beans, were assayed for their hydrolytic activity and characterized under the optimum condition successfully. Face centered central composite design (FCCCD) under response surface methodology (RSM) was used to get the optimal conditions of the three significant factors (concentration of ammonium sulfate, concentration of glutaraldehyde and concentration of additive) to achieve higher enzyme activity of CLEA. From 20 runs, the highest activity recorded was around 9.407U (83% recovered activity) under the condition of using 20% saturated ammonium sulfate, 60mM glutaraldehyde as cross-linker and 0.17mM bovine serum albumin as feeder. Moreover, the optimal reaction temperature and pH value in enzymatic reaction for both crude enzyme and immobilized were found to be 45°C at pH 8 and 60°C at pH 8.2, respectively. A systematic study of the stability of CLEA and crude enzyme was taken with regards to temperature (25-60°C) and pH (5-10) value and in both factors, CLEA-lipase showed more stability than free lipase. The Km value of CLEA was higher compared to free enzyme (0.55mM vs. 0.08mM). The CLEA retained more than 60% of the initial activity after six cycles of reuse compared to free enzyme. The high stability and recyclability of CLEA-lipase from CPH make it efficient for different industrial applications.
    Matched MeSH terms: Cacao/enzymology*
  6. 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*
  7. Transcriptomics expression analysis to unveil the molecular mechanisms underlying the cocoa polyphenol treatment in diet-induced obesity rats
    Ali F, Ismail A, Esa NM, Pei CP
    Genomics, 2015 Jan;105(1):23-30.
    PMID: 25451742 DOI: 10.1016/j.ygeno.2014.11.002
    Cocoa polyphenol (CP), due to their biological actions, may be supplementary treatments for adipose tissue-fat gain. However, the molecular mechanism of CPs is still ambiguous. This study investigated the hypothesis that CP treatment modulates expressing of lipid metabolism genes in mesenteric white adipose tissue (MES-WAT). Sprague-Dawley (SD) rats were fed a low-fat (LF) or high-fat (HF) diet for 12 weeks. Thereafter, HFD rats (n = 10/group) were treated at a dose of 600 mg/kg bw/day CPs (HFD + CPs) for 4 weeks. DNA microarray analysis resulted in 753 genes of the 13,008 genes expressed. Bioinformatics tools showed CP treatment significantly decreased gene expression levels for lipogenic enzymes, while increased the mRNA levels responsible for lipolysis enzymes. CP administration differentially regulates gene expression involved in lipid metabolism in MES-WAT. These data unveil a new insight into the molecular mechanisms underlying the pharmacological effect of CPs on obesity biomarkers in obese rats.
    Matched MeSH terms: Cacao/chemistry*
  8. 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*
  9. Fulltext Edible films from seaweed (kappaphycus alvarezii)
    Siah, W.M., Aminah, A., Ishak, A.
    International Food Research Journal, 2015;22(6):2230-2236.
    MyJurnal
    A new patent pending process is proposed in this study to produce edible film directly from seaweed (Kappaphycus alvarezii). Seaweed together with other ingredients has been used to produce the film through casting technique. Physical and mechanical tests were performed on the edible films to examine the thickness, colour, transparency, solubility, tensile strength,
    elongation at break, water permeability rate, oxygen permeability rate and surface morphology. Produced film was transparent, stretchable, sealable and have basic properties as a film for food packaging. This study suggests that the edible film could be used as novel materials in food industry as sachet/pouch/bag for instant coffee, breakfast cereals drinks, seasoning powder,
    candies etc; as wrapper for seasoning cube and chocolate; as interleaf for frozen foods such as burger patties to avoid the patties from sticking together; and also as material for edible logo in bakeries products. Other than that, the edible film also could be used in pharmaceutical industry as functional strips such as oral freshener strips and drug strips. In cosmetic and toiletries industries, the edible film could be used to produce facial mask and bag for pre-portioned detergent. Compared with edible film developed earlier using alginate and carrageenan, film developed in this research used seaweed directly. The developed film reduced the need to extract the alginate and carrageenan, making material preparation easier and cheaper.
    Matched MeSH terms: Cacao
  10. Fulltext Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation
    Ganeswari, I., Khairul Bariah, S., Amizi, M.A., Sim, K.Y.
    International Food Research Journal, 2015;22(1):70-76.
    MyJurnal
    The influence of different fermentation methods and turning of cocoa beans on the cocoa bean’s quality was studied. Both shallow box covered with banana leaves (SBBL) and shallow box without banana leaves (SBWL) were used throughout fermentation (120 hours). The initial microbial load for SBBL and SBWL was 5.35±0.18 and 5.19±0.21 log CFU/g before increased to 6.27±0.08 and 6.17±0.03 log CFU/g, respectively at the end of fermentation (120 hours). The titratable acidity of the cocoa beans increased steadily until 72 hours before decreased slightly to 1.34±0.07 (SBBL) and 0.75±0.15 (SBWL) at the latter stage of fermentation. The cocoa beans fermented under SBBL were less acidic than those found in SBWL. Turned cocoa beans produced better quality of cocoa with less acidic compared to the one without turning. Cocoa beans with periodical turning recorded higher percentage of brown beans for both SBBL (73%) and SBWL (69%); percentage of purple beans decreased to about 7-8% for cocoa fermented in respective methods mentioned above. No slaty beans were recorded throughout the study. This study suggests that the use of shallow box with banana leaves can produce cocoa beans with superior quality.
    Matched MeSH terms: Cacao
  11. Fulltext Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation
    Mahazar, N. H., Sufian, N. F., Meor Hussin, A. S., Norhayati, H., Mathawan, M., Rukayadi, Y.
    International Food Research Journal, 2015;22(5):1783-1787.
    MyJurnal
    Two cocoa bean fermentation methods (spontaneous fermentation and the use of starter culture) for 7 days fermentation were compared in terms of safety and quality fermented beans. Candida sp. was used as a starter culture in this study. The safety of the fermented cocoa beans were measured by the growth colonies of pathogenic microorganisms namely Bacillus cereus, Escherichia coli, Salmonella sp., Staphylococcus aureus, and Pseudomonas sp., on Bacillus cereus agar, eosin-methylene blue (EMB) agar, xylose lysine deoxycholate (XLD) agar, Baird-Parker agar (BPA), and Pseudomonas agar, respectively. B. cereus, E. coli and Salmonella sp. were early present in both fermentations. Candida sp.-fermentation showed detection of B. cereus at 5.34 log10 CFU/g and absence after 24 hours of fermentation while in spontaneous-fermentation B. cereus was too few to count. Moreover, the log10 E. coli number in Candida sp.-fermentation and spontaneous-fermentation were reduced from 5.72 to 3.66 and from 7.15 to 4.46 on day 1 to day 3, respectively. There were no presences of pathogenic microorganisms on day 5 and day 7 for both fermentations. In term of quality, proximate analysis of spontaneous-fermentation resulted that the content of moisture, ash, fat, crude protein, crude fibre and carbohydrate was 56.47%, 2.32%, 3.17%, 7.02%, 28.14% and 2.88%, meanwhile for the Candida sp.-fermentation was 53.96%, 2.19%, 3.44%, 8.25%, 25.46% and 6.70%, respectively. This study showed that both fermentations are considered to be safe and there is no significant difference in proximate value in fermented cocoa beans from spontaneous-fermentation and Candida sp.-fermentation.
    Matched MeSH terms: Cacao
  12. Nutritional composition of selected commercial biscuits in Malaysia
    Norhayati M, Mohd Fairulnizal M, Aswir A, Ang J, Mohd Naeem M, Suraiami M, et al.
    Sains Malaysiana, 2015;44:581-591.
    The objective of this study was to determine the nutrient composition of selected commercial biscuits in Malaysia. A total
    of six brands from each type of biscuit (chocolate chip, corn, cracker with sugar, vegetable flavoured cracker, cream
    filled, oatmeal, shortbread and fully coated chocolate wafer) and five brands of wholemeal crackers were sampled
    from local supermarkets in the Klang Valley. The total energy content in commercial biscuits was ranging from 453.30
    to 499.25 kcal/100 g. Carbohydrate was the major macronutrient in commercial biscuits ranging from 56.86 to 66.07
    g/100 g. The highest protein content was found in the wholemeal crackers (9.92 g/100 g) and the lowest protein content
    was found in the cream filled biscuits (5.65 g/100 g). Fat content lay in the range of 16.89 to 25.75 g/100 g. The major
    minerals detected in biscuits were sodium, followed by calcium and magnesium. The vitamin content in A and E of the
    biscuits examined was almost comparable. Small quantities of trans fatty acids were detected in all biscuits in the range
    of 0.02 to 0.68 g/100 g. These findings indicate that Malaysian commercial biscuits are a good source of carbohydrate
    (34.12-39.64 g per serving), calcium (26.09-384.67 g per serving), magnesium (10.42-37.24 g per serving) and contain
    low proportion of trans fatty acids (0.01-0.41 g per serving).
    Matched MeSH terms: Cacao
  13. Fulltext Properties of An Oral Nanoformulation of A Molecularly Dispersed Amphotericin B Comprising A Composite Matrix of Theobroma Oil and Bee'S Wax
    Tan CS, Billa N, Roberts CJ, Scurr DJ
    Nanomaterials (Basel), 2014 Dec 19;4(4):905-916.
    PMID: 28344257 DOI: 10.3390/nano4040905
    An amphotericin B-containing (AmB) solid lipid nanoparticulate drug delivery system intended for oral administration, comprised of bee's wax and theobroma oil as lipid components was formulated with the aim to ascertain the location of AmB within the lipid matrix: (a) a homogenous matrix; (b) a drug-enriched shell; or (c) a drug enriched core. Both the drug-loaded and drug-free nanoparticles were spherical with AmB contributing to an increase in both the z-average diameter (169 ± 1 to 222 ± 2 nm) and zeta potential (40.8 ± 0.9 to 50.3 ± 1.0 mV) of the nanoparticles. A maximum encapsulation efficiency of 21.4% ± 3.0%, corresponding to 10.7 ± 0.4 mg encapsulated AmB within the lipid matrix was observed. Surface analysis and electron microscopic imaging indicated that AmB was dispersed uniformly within the lipid matrix (option (a) above) and, therefore, this is the most suitable of the three models with regard to modeling the propensity for uptake by epithelia and release of AmB in lymph.
    Matched MeSH terms: Cacao
  14. Fulltext In vitro antioxidant and antiproliferative activities of methanolic plant part extracts of Theobroma cacao
    Baharum Z, Akim AM, Taufiq-Yap YH, Hamid RA, Kasran R
    Molecules, 2014 Nov 10;19(11):18317-31.
    PMID: 25389662 DOI: 10.3390/molecules191118317
    The aims of this study were to determine the antioxidant and antiproliferative activity of the following Theobroma cacao plant part methanolic extracts: leaf, bark, husk, fermented and unfermented shell, pith, root, and cherelle. Antioxidant activity was determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH), thiobarbituric acid-reactive substances (TBARS), and Folin-Ciocalteu assays; the 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium (MTT) assay was used to determine antiproliferative activity. The root extract had the highest antioxidant activity; its median effective dose (EC50) was 358.3±7.0 µg/mL and total phenolic content was 22.0±1.1 g GAE/100 g extract as compared to the other methanolic plant part extracts. Only the cherelle extract demonstrated 10.4%±1.1% inhibition activity in the lipid peroxidation assay. The MTT assay revealed that the leaf extract had the highest antiproliferative activity against MCF-7 cells [median inhibitory concentration (IC50)=41.4±3.3 µg/mL]. Given the overall high IC50 for the normal liver cell line WRL-68, this study indicates that T. cacao methanolic extracts have a cytotoxic effect in cancer cells, but not in normal cells. Planned future investigations will involve the purification, identification, determination of the mechanisms of action, and molecular assay of T. cacao plant extracts.
    Matched MeSH terms: Cacao/chemistry*
  15. 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*
  16. 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
  17. 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
  18. Molecular mechanisms underlying the potential antiobesity-related diseases effect of cocoa polyphenols
    Ali F, Ismail A, Kersten S
    Mol Nutr Food Res, 2014 Jan;58(1):33-48.
    PMID: 24259381 DOI: 10.1002/mnfr.201300277
    Obesity and related metabolic diseases (e.g., type 2 diabetes, cardiovascular diseases, and hypertension) are the most prevailing nutrition-related issues in the world. An emerging feature of obesity is their relationship with chronic inflammation that begins in white adipose tissue and eventually becomes systemic. One potential dietary strategy to reduce glucose intolerance and inflammation is consumption of polyphenol-rich cocoa-like cocoa or their by-products. In vitro as well as in vivo data indicate that cocoa polyphenols (CPs) may exhibit antioxidant and anti-inflammatory properties. Polyphenols commonly found in cocoa have been reported to regulate lipid metabolism via inducing metabolic gene expression or activating transcription factors that regulate the expression of numerous genes, many of which play an important role in energy metabolism. Currently, several molecular targets (e.g., nuclear factor Kappa B, activated protein-1, peroxisome proliferator-activated receptors, liver X receptors, and adiponectin gene) have been identified, which may explain potential beneficial obesity-associated diseases effects of CPs. Further studies have been performed regarding the protective effects of CPs against metabolic diseases by suppressing transcription factors that antagonize lipid accumulation. Thus, polyphenols-rich cocoa products may diminish obesity-mediated metabolic diseases by multiple mechanisms, thereby attenuating chronic inflammation.
    Matched MeSH terms: Cacao/chemistry*
  19. Fulltext The use of D-optimal mixture design in optimising okara soap formulation for stratum corneum application
    Borhan FP, Abd Gani SS, Shamsuddin R
    ScientificWorldJournal, 2014;2014:173979.
    PMID: 25548777 DOI: 10.1155/2014/173979
    Okara, soybean waste from tofu and soymilk production, was utilised as a natural antioxidant in soap formulation for stratum corneum application. D-optimal mixture design was employed to investigate the influence of the main compositions of okara soap containing different fatty acid and oils (virgin coconut oil A (24-28% w/w), olive oil B (15-20% w/w), palm oil C (6-10% w/w), castor oil D (15-20% w/w), cocoa butter E (6-10% w/w), and okara F (2-7% w/w)) by saponification process on the response hardness of the soap. The experimental data were utilized to carry out analysis of variance (ANOVA) and to develop a polynomial regression model for okara soap hardness in terms of the six design factors considered in this study. Results revealed that the best mixture was the formulation that included 26.537% A, 19.999% B, 9.998% C, 16.241% D, 7.633% E, and 7.000% F. The results proved that the difference in the level of fatty acid and oils in the formulation significantly affects the hardness of soap. Depending on the desirable level of those six variables, creation of okara based soap with desirable properties better than those of commercial ones is possible.
    Matched MeSH terms: Cacao/chemistry
  20. Fulltext Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/ glycerin blends
    Syafiq, A., Amir, I.Z., Sharon, W.X.R.
    International Food Research Journal, 2014;21(5):1887-1892.
    MyJurnal
    The impacts on both rheological parameters; Casson yield stress and Casson viscosity were determined. The interactions among blend’s components; xanthan gum (XG), corn starch (CS), glycerin (GL) and their relationship with both flow parameters were also investigated by using D-Optimal mixture design. Three levels of cocoa butter substitution assigned in chocolate production were at 5%, 10% and 15% level with random proportions of each component generated by Design Expert software. An appropriate mathematical model was applied to evaluate each response as a function of the proportions of the components enabling in prediction of future response by using any blend of components. As the incorporation of the blends (XG/CS/GL) in chocolate production was elevated from 5% to 15%, both parameters; viscosity and yield stress of chocolate were gradually increased, as in range 7.819 to 10.529 Pa, and 2.372 to 3.727 Pa.s, respectively. Neither binary nor ternary component-component interaction exhibited synergistic effect. Nevertheless, strongest antagonistic effect on both rheological parameters of substituted chocolate at 5% level and 10% level were respectively observed at ternary interaction region for the former, and at binary interaction area of CS:GL, closer to CS corner as for the latter. This study somehow provides ideas on how component-component interactions influence experimented response.
    Matched MeSH terms: Cacao
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