This study was carried out to evaluate the total phenolic content and anti-oxidant activity of methanolic extract of red pitaya, and hypocholesterolemic effect of red pitaya (Hylocereus sp.) on lipid profiles status on hypercholesterolemia induced rats. From the analysis, total phenolic content in red pitaya is 46.06 ± 1.77 mg GAE/100 g fresh weight and antioxidant activity is 76.10% using FTC method. TBA analysis also showed red pitaya extract had high antioxidant effect (72.90%). An in-vivo study also showed red pitaya has hypocholesterolemic effect on induced hypercholesterolemia rats. After 11 weeks of study, total blood cholesterol significant decrease (p
Successful DNA amplification is vital for the detection of specific DNA targets in feeds, and this in return depends on the ability of DNA extraction methods to produce good quality DNA. In this study, seven methods were compared for DNA extraction from feeds using quantitative polymerase chain reaction (PCR) of single copy maize (Zea mays) endogenous hmg (high mobility group) gene. Relative levels of hmg were used to evaluate the DNA quality. Spectrophotometer determination of DNA was also carried out to assess DNA yield and DNA purity, while electrophoretic analysis of genomic DNA extracts was carried out to investigate DNA integrity. The findings illustrate that the DNA extraction methods have a significant effect on DNA quality. Statistically, the Epicentre method extracted the highest DNA yield while the Wizard method had the lowest DNA yield with high DNA purity and integrity. However, the Wizard method recovered the most amplifiable DNA per reaction, indicating that template quality and integrity had greater influence over hmg amplification than DNA yield.
This aim of this research is to investigate thermal stability of virgin coconut oil, (VCO) which was heated at 190°C upon 40 days storage as compared to extra virgin olive oil (EVOO). The changes in fatty acids composition through (GC), Fourier Transform Infrared (FTIR) spectra, iodine value (IV) and total phenolic content were determined throughout the period of study. Results from GC showed that there was significant changes (P
Fifty-nine isolates of Salmonella enterica subsp. enterica (S. enterica) isolated from indigenous vegetables, ‘selom’ (Oenanthe stolonifera) associated with 13 different serovars were obtained from Chemistry Department of Malaysia. The isolates encompass the common serovar, Salmonella enterica subsp. enterica serovar Weltevreden (S. Weltevreden) (39%) and Salmonella enterica subsp. enterica serovar Agona (S. Agona) (8.5%). Frequencies of the other 11 Salmonella serovars were ranged from 1.7% to 5.1%. All isolates were characterized by Enterobacterial Repetitive Intergenic Consensus-Polymerase Chain Reaction (ERIC-PCR), random amplified polymorphic DNA (RAPD), plasmid profiling and antimicrobial susceptibility testing. The results demonstrated ERIC-PCR, RAPD and composite analysis of both are suitable typing methods for S. enterica by demonstrating good discriminative ability and can be utilize as a rapid approach of comparing S. enterica isolates for epidemiological investigation. From this study, ERIC-PCR is exhibited lower discriminatory power when compare with RAPD. On the other hand, plasmid profiles yielded 32 profiles with molecular size ranging from 1129 bp to 17911 bp. Thirteen antimicrobial agents were included in this study and all isolates showed 100% (59/59) resistant to erythromycin and showed Multiple Antimicrobial Resistance (MAR) indexes ranging from 0.08 to 0.68. Dendrogram generated from antimicrobial resistance profiling exhibited poor discriminatory capability at serovar level. Although poultry still remain as the common reservoir for multidrug resistant (MDR) Salmonella. The isolation of 13 Salmonella serovars from selom that showed high MDR in this study is alarming. These results supported the notion that indigenous vegetable (selom) are gaining more antimicrobial resistance and could be potential health hazards.
The objective of this study was to examine the effect of different ratios of fish to tapioca flour on the linear expansion, oil absorption, colour, and crispiness of fish crackers. Four different ratios of fish to tapioca flour were used in the formulation of the fish crackers. The results showed that protein and fat content increased with the increase in the ratio of the fish. On the other hand, linear expansion and oil absorption decreased with an increase in the ratio of the fish. Hardness also increased with the increase in the ratio of the fish. The colour measurement showed that the lightness value decreased with an increase in the ratio of fish and this decrease is seen more clearly with the fried fish crackers.
This study attempted to investigate the effect of kiln drying on the rate of formation of ball copra. Three samples containing fifty partially dried-coconuts were placed as a single layer in three compartmentalized blocks namely, Front: Blok-1, Middle: Block-2, and Rear: Block-3 in the copra bed of the modified-Ceylon copra kiln. From each of the three blocks, thirty coconuts were selected randomly for labeling and their fresh weights were recorded. The samples were subjected to intermittent drying in the kiln by thirty five firing cycles using charcoal dust as the fuel source. The temperature distribution pattern of the three blocks during the first six firing was monitored at three hourly intervals. The weight losses of individual coconuts in each block were measured after the completion of each firing. The results showed that, there was a significant (p
Physical properties of ripe banana flour were studied in Cavendish and Dream banana, in order to distinguish the two varieties. Flour was analyzed for pH, total soluble solids (TSS), water holding capacity
(WHC) and oil holding capacity (OHC) at 40, 60 and 80 °C, color values L*, a* and b*, back extrusion force
and viscosity. Physical properties data were analyzed by cluster analysis (CA) and discriminant analysis (DA). CA showed that the two types of flour were different in terms of selected physical properties. DA indicated that WHC at 60 °C was the main contributor in discriminating the two types of flour.
In this study, RAPD-PCR and ERIC-PCR were used to study the epidemiology of V. parahaemolyticus isolated from cockles in Padang, Indonesia. The Gold Oligo OPAR3 primer produced bands ranged from 1-8 with sizes from 0.2 – 5.0 kb and the Gold Oligo OPAR8 primer produced 1-7 bands with sizes 0.7 – 1.5 kb. Both primers produced twenty five RAPD patterns with a few isolates failed to produce any products. Based on phylogenetic dendrogram, all the isolates can be divided into 6 major clusters with similarity between 0 to 52%. For the ERIC primer, it produced bands ranged from 3-15 with sizes from 0.1 – 5.0 kb and twenty seven different ERIC patterns. Construction of the phylogenetic dendogram showed the isolates can be divided into 4 major clusters with similarity between 56 to 86%. The high diversity of both processes may be due to the multiple contamination sources of V. parahaemolyticus.
This study was carried out to determine the proximate, functional and pasting properties of breadfruit starch. Breadfruit starch was isolated from matured breadfruit (Artocarpus altilis) and was analyzed for its fuctional, proximate and pasting properties. The starch contains 10.83%, 0.53%, 0.39%, 22.52%, 77.48% and 1.77% moisture, crude protein, fat, amylose, amylopectin and ash contents respectively. The average particle size, pH, bulk density and dispersibility of the breadfruit starch were 18 μm, 6.5, 0.673 g/mls, and 40.67% respectively. The swelling power of the breadfruit starch increases with increase in temperature, but there was a rapid increase in the swelling power from 70 to 80 0C. The pasting temperature of the starch paste was 84.05 0C, setback and breakdown values were 40.08 and 7.92 RVU respectively. The peak viscosity value was 121.25 RVU while final viscosity value was 153.42 RVU. This study concluded that breadfruit starch has an array of functional, pasting and proximate properties that can facilitate its use in so many areas where the properties of other starches are acceptable.
The objective of this study was to optimise the extraction conditions for phenolic compounds from limau purut (Citrus hystrix) peels using response surface methodology (RSM). A central composite rotatable design (CCRD) was applied to determine the effects of ethanol concentration (%), extraction temperature (oC), and extraction time (min) on total phenolic content (TPC) from limau purut (Citrus hystrix) peels. The independent variables were coded at five levels and their actual values were selected based on the results of single factor experiments. Results showed that ethanol concentration was the most significant (p
Since the introduction of the molecularly imprinting technology (MIT) in 1970s, it becomes an emerging technology with the potential for wide-ranging applications in food manufacturing, processing, analysis and quality control. It has been successfully applied in food microbiology, removal of undesirable components
from food matrices, detection of hazardous residues or pollutants and sensors. Molecularly imprinted solid-phase extraction (MISPE) is the most common application so far. The review describes the methods of making the molecularly imprinted polymer systems, the application of the technology in food safety issues and the remaining challenges.
Unprocessed ‘budu’ is a mixture of anchovies and salt that has been fermented for a period of time, and has not been heat-treated nor formulated with additional ingredients. This study analyzed Malaysian
unprocessed ‘budu’ from 12 producers for microbiological, salt, protein, histamine and 3-MCPD contents.
The results demonstrated that Malaysian unprocessed ‘budu’ were free from pathogenic Coliform, E. coli,
V. parahaemolyticus and V. cholerae contaminations. Carcinogenic 3-MCPD was below detection level of 2 ppb for all 12 samples tested. However, 58% of the unprocessed ‘budu’ had histamine content greater than the hazardous levels of 50 mg/100 g sample.
A study was done on the feasibility of inulin, a fructooligosaccharides with the health benefits of prebiotic, as partial sugar replacer in “kaya” by investigating the effects of different substitution levels (0%; control, 10%, 30% and 50%) on the sensory properties. The samples were investigated by 10 descriptive panelists for colour, sweetness, smoothness, firmness, adhesiveness and spreadability attributes before further evaluated by 100 consumers for acceptance levels. Consistent with the descriptive panel, the evaluation by the consumers showed formulated samples at 10% and 30% were comparable to the commercial “kaya” being no significant difference (p>0.05) found in acceptability scores. 50% substitution received lower acceptability scores and was significantly different (p
The effect of different drying methods on the degradation of flavonoids in Centella asiatica was evaluated. C. asiatica leaf, root and petiole were dried using air-oven, vacuum oven and freeze drier. Flavonoid was determined utilizing reverse-phase high performance liquid chromatography (RP-HPLC). Results of the study revealed the presence of high concentration of flavonoids in C. asiatica leaf, root and petiole, which include, naringin (4688.8 ± 69 μg/100 g, 3561.3 ± 205 μg/ 100 g, and 978.3 ± 96 μg/ 100 g), rutin (905.6 ± 123 μg/ 100 g, 756.07 ± 95 μg/ 100 g, and 557.25 ± 58 μg/ 100 g), quercetin (3501.1 ± 107 μg/ 100 g, 1086.31 ± 90 μg/ 100 g, and 947.63 ± 83 μg/ 100 g) and catechin (915.87 ± 6.01 μg/ 100 g, 400.6 ± 67 μg/ 100 g, and 250.56 ± 18 μg/ 100g). Luteolin, kaempferol and apigenin on the other hand, were inconsistently present in some parts of C. asiatica. Air-oven treatment resulted in the highest total flavonoids degradation followed by vacuum oven and freeze dried with percent degradation of 97%, 87.6% and 73%, respectively. Catechin and rutin were found to be the most stable flavonoids with percent degradation up to 35%, 66% and 76% for freeze dried, vacuum oven and air oven, respectively.
This study aimed to analyze consumers’ perceptions and acceptance toward ‘belacan’. Results
showed internal reliability of above 0.7 for sections analyzed. Factor analysis found two underlying factors in the section designed to examine consumers’ perceptions. The overall consumers’ perception had a positive and moderate correlation with their acceptance and was significant at .01. Results also showed that ‘belacan’ consumption level was relatively frequent and well accepted by all races in Malaysia. The findings of the study would be noteworthy to the fishery industry and the small and medium industry (SME) in Malaysia in meeting consumers’ needs.
The effects of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus bulgaricus) inoculation
on the sensory attributes and consumers acceptance of fermented curry paste compared with uncultured sample were assessed. pH, titratable acidity (TA) and color changes, during four-month storage were monitored. Hedonic test was utilized to evaluate consumer perception and acceptability of fermented and ordinary curry pastes. Rapid pH drop was observed in inoculated sample with Lb. plantarum presenting better performance than the Lb. bulgaricus. Titratable acidity increased significantly (p0.05) in most of the attributes of
original recipe and fermented curry paste except for color and sweetness. In summary, this study showed fermented curry paste with Lb. plantarum and Lb. bulgaricus exhibited new sensory attributes encouraging acceptability by consumers.
A study was conducted to quantitate the concentrations of heavy metals, such as Hg, Pb and Cd in eight species of marine fin fish caught off the coast of Langkawi Island in Malaysia, as well as in its waters. The same fish were also used to determine the content of nutritional minerals, such as copper (Cu), zinc (Zn), calcium (Ca), and manganese (Mn).Fish and water samples were collected from four different areas, namely (1) Main Jetty Pulau Tuba (MJPT), (2) Teluk Cempedak Jetty (TCJ), (3) Simpang Tiga Chian Lian (STCL) and (4) Main Jetty Kuah (MJK) around Langkawi Island. Results showed that for the vital elements, all species had higher concentration of Zn compared to other elements. For the toxic elements, lead (Pb) and mercury (Hg) were found to have lower concentration of the mean values than the permissible limits set by FAO/WHO (1984). However, cadmium (Cd) level was slightly higher than the permissible limit but was still acceptable according to the Malaysian Food Regulation (1985). It can be concluded that all fish species studied are safe to be consumed.
The objective of the present study was to develop a rapid, reliable and yet inexpensive protocol for genomic DNA extraction from frozen and ethanol-preserved Asian green-lipped mussels for random amplified microsatelite (RAM) analysis. The procedure comprised of three major steps: (1) Tissue degradation by boiling in 6% Chelex 100 resin in TE buffer; (2) Protein digestion by Proteinase K; and (3) DNA precipitation by adding 2 volumes of cold absolute ethanol. The entire procedure can be completed within two hours. The resulting RAM profiles were clear and reproducible. Our results demonstrate that the combined protocol of Chelex 100-Proteinase K-ethanol precipitation is a powerful yet economical DNA isolation method for population genetic studies involving a large sample size.
Cavendish (Musa paradisiaca L, cv cavendshii) and Dream (Musa acuminata colla. AAA, cv ‘Berangan’) banana flours were prepared from ripe fruits collected from eleven markets located in Penang, Malaysia. The mineral composition (Na, K, Ca, Mg, Cu, Fe, Mn, Zn) of the flour were analyzed by atomic absorption spectrophotometer and the data obtained were analyzed using logistic regression model. Ripe banana flours were rich source of K and a fair source of other minerals, however logistic regression model identified Mg as an indicator to discriminate between the two types of banana flour affording 100 % correct assignation. Based on this result, mineral analysis may be suggested as a method to authenticate ripe banana flour. This study also presents the usefulness of logistic regression technique for analysis and interpretation of complex data.
Vibrio parahaemolyticus is prevalent in tropical marine environment in all seasons and can cause seafood-borne gastroenteritis. A total of 251 suspected isolates were tested including 60 from frozen shrimp, 50 from cultured live shrimp, 67 from sediments of culture ponds and 74 from water were subjected to polymerase chain reaction (PCR) targeting the toxR gene for confirmation as V. parahaemolyticus. Of the 128 toxR positive isolates, 15% of the isolates from culture environment (from live shrimp, sediments and water) and 7% of frozen shrimp samples were positive for the tdh and trh genes. Since urease production could be a marker of trh but not tdh in V. parahaemolyticus, a total of 189 of the 251 suspected V. parahaemolyticus isolates were tested for urease production and 41% of the isolates were found to be positive for urease production. However not all urease positive strains of V. parahaemolyticus were positive for either tdh or trh genes. Detection of virulent strains in shrimp culture environment in Malaysia suggests a probable risk for health of people consuming raw shrimp.