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Fulltext Studies on the physicochemical and sensory characteristics of goat's milk dadih incorporated with tropical-fruit purees

Chye, S.J., Ahmad, R., Noor Aziah, A.A.

International Food Research Journal, 2012;19(4):1387-1392.
MyJurnal

This study was carried out to improve the nutritional value of goat’s milk dadih by the addition of tropical-fruit purees, namely, jackfruit (Artocarpus heterophyllus, Lam.), pineapple (Ananas comosus) and papaya (Carica papaya). Dadih with added fruits were compared with the control (without fruit puree) for physical, chemical and sensory attributes. The texture properties of the tropical- fruit dadih were significantly different (p< 0.05) from the control. Control dadih showed highest values for lightness and hue (p< 0.05) as compared to tropical- fruit dadih. The addition of tropical- fruit purees significantly increased (p< 0.05) the moisture, protein, ash and vitamin C contents of the fruit added dadih. There were no significant differences (p> 0.05) in the fat, carbohydrate, energy and total soluble solid contents. Sensory evaluations using a hedonic test showed that all dadih were acceptable. Overall, syneresis of the dadih increased with decreasing pH throughout storage at 4°C.

Matched MeSH terms: Nutritive Value
Is the food environment surrounding schools associated with the diet quality of adolescents in Otago, New Zealand?

Clark EM, Quigg R, Wong JE, Richards R, Black KE, Skidmore PM

Health Place, 2014 Nov;30:78-85.
PMID: 25218636 DOI: 10.1016/j.healthplace.2014.08.008

Using a sample of adolescents from schools in Otago, New Zealand, associations between food outlets around schools and dietary quality were investigated. Food outlet environment data were derived using GIS data. Multivariate regression analysis results showed that outlet density, in an 800m buffer around schools, of cafes and restaurants, supermarkets and takeaways was associated with higher Diet Quality Index scores in boys, and distance to nearest outlet for convenience stores, cafes and restaurants and supermarkets with lower scores for girls. Effect sizes were small, suggesting that the food environment around schools plays a minor role in adolescent diet quality.

Matched MeSH terms: Nutritive Value*
Fulltext Dietary macronutrients and the aging liver sinusoidal endothelial cell

Cogger VC, Mohamad M, Solon-Biet SM, Senior AM, Warren A, O'Reilly JN, et al.

Am J Physiol Heart Circ Physiol, 2016 05 01;310(9):H1064-70.
PMID: 26921440 DOI: 10.1152/ajpheart.00949.2015

Fenestrations are pores within the liver sinusoidal endothelial cells (LSECs) that line the sinusoids of the highly vascularized liver. Fenestrations facilitate the transfer of substrates between blood and hepatocytes. With pseudocapillarization of the hepatic sinusoid in old age, there is a loss of fenestrations. LSECs are uniquely exposed to gut-derived dietary and microbial substrates delivered by the portal circulation to the liver. Here we studied the effect of 25 diets varying in content of macronutrients and energy on LSEC fenestrations using the Geometric Framework method in a large cohort of mice aged 15 mo. Macronutrient distribution rather than total food or energy intake was associated with changes in fenestrations. Porosity and frequency were inversely associated with dietary fat intake, while fenestration diameter was inversely associated with protein or carbohydrate intake. Fenestrations were also linked to diet-induced changes in gut microbiome, with increased fenestrations associated with higher abundance of Firmicutes and reduced abundance of Bacteroidetes Diet-induced changes in levels of several fatty acids (C16:0, C19:0, and C20:4) were also significantly inversely associated with fenestrations, suggesting a link between dietary fat and modulation of lipid rafts in the LSECs. Diet influences fenestrations and these data reflect both the key role of the LSECs in clearing gut-derived molecules from the vascular circulation and the impact these molecules have on LSEC morphology.

Matched MeSH terms: Nutritive Value
Fulltext Factors affecting fast food consumers’ intention to use menu labeling in Klang Valley, Malaysia

Delvarani, S., Ghazali, H., Othman, M.

International Food Research Journal, 2013;20(4):1799-1805.
MyJurnal

Menu labeling is an attempt to educate consumers about the nutrition value of the foods. The importance of using menu labeling has been highlighted in many studies in the past. Although public health programs are educating public on obesity but still this phenomenon is a serious problem in Malaysia. This study identified factors that influence intention to use menu labeling among fast food consumers in Malaysia. The research was conducted among 395 adults in Klang Valley. Respondents completed a self-administrative questionnaire which was adapted from previous studies. Results revealed that attitude, subjective norms and perceived behavioral control had statistically significant positive association with intention and each was significant predictors of intention to use menu labeling and together explained 41% of its variance. The most effective factor was attitude, followed by subjective norms and perceived behavioral control. The outcomes of this study suggested that nutritional knowledge of consumers does not have effect on consumer’s intention to use menu labeling; therefore nutritional knowledge of fast food consumers must be improved. Fast food restaurants have to put more effort on encouraging customers to use menu labeling by making the label more accessible and in a user friendly format.

Matched MeSH terms: Nutritive Value
Fulltext Nutritional quality of food as represented by the FSAm-NPS nutrient profiling system underlying the Nutri-Score label and cancer risk in Europe: Results from the EPIC prospective cohort study

Deschasaux M, Huybrechts I, Murphy N, Julia C, Hercberg S, Srour B, et al.

PLoS Med, 2018 Sep;15(9):e1002651.
PMID: 30226842 DOI: 10.1371/journal.pmed.1002651

BACKGROUND: Helping consumers make healthier food choices is a key issue for the prevention of cancer and other diseases. In many countries, political authorities are considering the implementation of a simplified labelling system to reflect the nutritional quality of food products. The Nutri-Score, a five-colour nutrition label, is derived from the Nutrient Profiling System of the British Food Standards Agency (modified version) (FSAm-NPS). How the consumption of foods with high/low FSAm-NPS relates to cancer risk has been studied in national/regional cohorts but has not been characterized in diverse European populations.
METHODS AND FINDINGS: This prospective analysis included 471,495 adults from the European Prospective Investigation into Cancer and Nutrition (EPIC, 1992-2014, median follow-up: 15.3 y), among whom there were 49,794 incident cancer cases (main locations: breast, n = 12,063; prostate, n = 6,745; colon-rectum, n = 5,806). Usual food intakes were assessed with standardized country-specific diet assessment methods. The FSAm-NPS was calculated for each food/beverage using their 100-g content in energy, sugar, saturated fatty acid, sodium, fibres, proteins, and fruits/vegetables/legumes/nuts. The FSAm-NPS scores of all food items usually consumed by a participant were averaged to obtain the individual FSAm-NPS Dietary Index (DI) scores. Multi-adjusted Cox proportional hazards models were computed. A higher FSAm-NPS DI score, reflecting a lower nutritional quality of the food consumed, was associated with a higher risk of total cancer (HRQ5 versus Q1 = 1.07; 95% CI 1.03-1.10, P-trend < 0.001). Absolute cancer rates in those with high and low (quintiles 5 and 1) FSAm-NPS DI scores were 81.4 and 69.5 cases/10,000 person-years, respectively. Higher FSAm-NPS DI scores were specifically associated with higher risks of cancers of the colon-rectum, upper aerodigestive tract and stomach, lung for men, and liver and postmenopausal breast for women (all P < 0.05). The main study limitation is that it was based on an observational cohort using self-reported dietary data obtained through a single baseline food frequency questionnaire; thus, exposure misclassification and residual confounding cannot be ruled out.
CONCLUSIONS: In this large multinational European cohort, the consumption of food products with a higher FSAm-NPS score (lower nutritional quality) was associated with a higher risk of cancer. This supports the relevance of the FSAm-NPS as underlying nutrient profiling system for front-of-pack nutrition labels, as well as for other public health nutritional measures.

Matched MeSH terms: Nutritive Value*
Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars

Devi Ramaiya S, Bujang JS, Zakaria MH, King WS, Shaffiq Sahrir MA

J Sci Food Agric, 2013 Mar 30;93(5):1198-205.
PMID: 23027609 DOI: 10.1002/jsfa.5876

The levels of sugars, ascorbic acid, total phenolic content (TPC) and total antioxidant activity (TAA) were determined in fruit juices from seven passion fruit (Passiflora spp.) cultivars: P. edulis cultivars Purple, Frederick, Yellow, Pink, P. edulis f. flavicarpa, P. maliformis and P. quadrangularis (we also tested this cultivar's mesocarp).

Matched MeSH terms: Nutritive Value
Fulltext Physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages

Ding, P., Syazwani, S.

International Food Research Journal, 2016;23(2):549-555.
MyJurnal

Although Malaysia is one of the important pineapple fruit producing and exporting country, the production of MD-2 pineapple fruit only started in 2009. Pineapple fruit has been harvested at different ripening stages for different markets. The information on Malaysian grown MD-2 pineapple fruit quality is lacking. Therefore this work was carried out with the aim to determine physicochemical quality, antioxidant compounds and activity of MD-2 pineapple fruit at five ripening stages. Ripening stage affected physicochemical quality of MD-2 pineapple fruit. Soluble solids concentration of MD-2 pineapple fruit increased from 15.41 to 18.02% SSC when fruit ripened from stage 1 to 4 and no significant difference was found in fruit between stage 4 and 5. The ascorbic acid content decreased while total carotenoids content increased as ripening stage advanced. The total phenolic content of both 80% methanol and water extraction solvents increased significantly as fruit ripened from stage 1 to 3 and reduced as fruit ripened to stage 5. The antioxidant activity of MD-2 pineapple fruit as assayed using DPPH, FRAP and ABTS showed similar trend as total phenolic content. These results suggest that ripening stage affect MD-2 pineapple fruit quality and nutritional values.

Matched MeSH terms: Nutritive Value
Fulltext Mushrooms and truffles: historical biofactories for complementary medicine in Africa and in the middle East

El Enshasy H, Elsayed EA, Aziz R, Wadaan MA

Evid Based Complement Alternat Med, 2013;2013:620451.
PMID: 24348710 DOI: 10.1155/2013/620451

The ethnopharmaceutical approach is important for the discovery and development of natural product research and requires a deep understanding not only of biometabolites discovery and profiling but also of cultural and social science. For millennia, epigeous macrofungi (mushrooms) and hypogeous macrofungi (truffles) were considered as precious food in many cultures based on their high nutritional value and characterized pleasant aroma. In African and Middle Eastern cultures, macrofungi have long history as high nutritional food and were widely applied in folk medicine. The purpose of this review is to summarize the available information related to the nutritional and medicinal value of African and Middle Eastern macrofungi and to highlight their application in complementary folk medicine in this part of the world.

Matched MeSH terms: Nutritive Value
Genetic controls on starch amylose content in wheat and rice grains

Fasahat P, Rahman S, Ratnam W

J Genet, 2014 Apr;93(1):279-92.
PMID: 24840849

Starch accumulates in plants as granules in chloroplasts of source organs such as leaves (transitory starch) or in amyloplasts of sink organs such as seeds, tubers and roots (storage starch). Starch is composed of two types of glucose polymers: the essentially linear polymer amylose and highly branched amylopectin. The amylose content of wheat and rice seeds is an important quality trait, affecting the nutritional and sensory quality of two of the world's most important crops. In this review, we focus on the relationship between amylose biosynthesis and the structure, physical behaviour and functionality of wheat and rice grains. We briefly describe the structure and composition of starch and then in more detail describe what is known about the mechanism of amylose synthesis and how the amount of amylose in starch might be controlled. This more specifically includes analysis of GBSS alleles, the relationship between waxy allelic forms and amylose, and related quantitative trait loci. Finally, different methods for increasing or lowering amylose content are evaluated.

Matched MeSH terms: Nutritive Value*
Fulltext Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise

Fauziah, C.I., Zaibunnisa, A.H., Osman, H., Wan Aida, W.M.

International Food Research Journal, 2016;23(2):575-582.
MyJurnal

The aim of this study were to find out the physicochemical characteristics of cholesterol-reduced egg yolk powder and its application in the production of mayonnaises. Cholesterol-reduced egg yolk powder (CREYP) were prepared from removal of cholesterol by formation of cholesterol:β-cyclodextrin inclusion complex. The physicochemical characteristics of CREYP and NEYP were foaming capacity (FC): 1.96%, 4%; foaming stability (FS): 96.48%, 94.55%; emulsion capacity (EC): 59.82%, 58.43% and emulsion stability (ES): 43.94%, 41.48% respectively. Whereas the viscosity of CREY, NEY and commercial mayonnaises were 8000, 4768 and 6747 cP respectively. The lightness (L*), redness (a*), yellowness (b*), saturation (C*) and hue angle (h°) values for CREYP and NEYP results showed significantly different (p>0.05) for all chroma values with CREYP showed higher L* and h° values but lower in a*, b* and C* values showing that the yellow colour of NEYP lessened. Commercial mayonnaise appeared to be lighter and less yellowish than CREY mayonnaises with L* and b* values of
commercial to CREY mayonnaises were L*: 78.34; 63.78% and b*: 8.29; 14.98% respectively. It can be concluded that CREYP can be used as replace to the NEYP and whole liquid egg yolk
with enhance nutritional values. The results obtained from this study will be very useful for producing CREYP.

Matched MeSH terms: Nutritive Value
Fulltext Influence of miracle fruit (Synsepalum dulcificum) extract and microencapsulated Lactococcus lactis Gh1 on the antioxidant activity and probiotic viability of functional yogurt

Fazilah, N. F., Zani, N. F. A., Wasoh, H., Ariff, A., Halim, M.

International Food Research Journal, 2020;27(4):683-693.
MyJurnal

Nowadays, functional food market is dominated by dairy-based probiotic products, mainly
yogurt. The nutritional values of yogurt can be further enhanced by the inclusion of miracle
fruit (Synsepalum dulcificum) and potential probiotic Lactococcus lactis Gh1. The present
work investigated the anti-oxidative capacity and survivability of probiotic strains of six
yogurts fortified with S. dulcificum pulp extract and encapsulated L. lactis Gh1 (in
alginate-starch coating agent via extrusion technique). The flavonoid contents (TFC) were not
significantly different between yogurts, whereas the phenolic contents (TPC) showed an
increasing trend throughout the storage. Among the yogurts, the one supplemented with both
S. dulcificum and encapsulated L. lactis Gh1 showed the highest TFC (1.18 µg QE/mL) and
TPC (15.382 μg GAE/mL). The antioxidant assay (DPPH) showed a gradual increase on the
first 7 d, but decreased afterward. In comparison, yogurts fortified with S. dulcificum demonstrated higher antioxidant activity (± 80% DPPH inhibition) than the plain yogurts (± 50%
DPPH inhibition). The viability of starter cultures (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) drastically increased during the first week (log 8 ~ 10
CFU/mL) especially for yogurts containing free cell L. lactis, but subsequently decreased ( log
6 ~ 8 CFU/mL). The viability of L. lactis Gh1 in yogurts maintained at high count (log 9.43
and 9.04 CFU/mL) throughout 21 d when it was being encapsulated. In general, the fortification of S. dulcificum extract with microencapsulated L. lactis Gh1 had greatly enhanced the
quality and potential benefits of the functional yogurts.

Matched MeSH terms: Nutritive Value
Nutritional evaluation on Lignosus cameronensis C. S. Tan, a medicinal Polyporaceae

Fung SY, Cheong PCH, Tan NH, Ng ST, Tan CS

IUBMB Life, 2019 07;71(7):821-826.
PMID: 30629799 DOI: 10.1002/iub.2006

Sclerotial powder of a cultivated species of the Tiger Milk Mushroom, Lignosus cameronensis was analysed for its nutritional components and compared against species of the same genus, Lignosus rhinocerus and Lignosus tigris. All three species have been used by indigenous tribes in Peninsular Malaysia as medicinal mushrooms. Content of carbohydrate, fibre, mineral, amino acid, palatable index, fat, ash and moisture were determined. L. cameronensis sclerotial material consists of carbohydrate (79.7%), protein (12.4%) and dietary fibre (5.4%) with low fat (1.7%) and no free sugar. It has the highest content of total carbohydrate (791 g kg-1 ), energy value (3,700 kcal kg-1 ) and calcium (0.85 g kg-1 ). The crude protein content (123 g kg-1 ) is comparable to that of L. rhinocerus with its main amino acids consisting of glutamic acid, aspartic acid and leucine. The umami index is determined to be 0.27. The total essential amino acid (45 g kg-1 ) is comparable to that of L. tigris. The main mineral is potassium (1.51 g kg-1 ) and the Na/K ratio was <0.6. Heavy metals such as mercury, cadmium, lead and arsenic were absent. L. cameronensis has the highest amount of food energy, total carbohydrate and calcium compared to those of both L. rhinocerus and L. tigris. The essential amino acids comprised almost 40% of the total amino acid content, slightly more than that reported from sclerotial powder of the L. tigris. © 2019 IUBMB Life, 9999(9999):1-6, 2019.

Matched MeSH terms: Nutritive Value
Fulltext Valuable nutrients and functional bioactives in different parts of olive (Olea europaea L.)-a review

Ghanbari R, Anwar F, Alkharfy KM, Gilani AH, Saari N

Int J Mol Sci, 2012;13(3):3291-3340.
PMID: 22489153 DOI: 10.3390/ijms13033291

The Olive tree (Olea europaea L.), a native of the Mediterranean basin and parts of Asia, is now widely cultivated in many other parts of the world for production of olive oil and table olives. Olive is a rich source of valuable nutrients and bioactives of medicinal and therapeutic interest. Olive fruit contains appreciable concentration, 1-3% of fresh pulp weight, of hydrophilic (phenolic acids, phenolic alchohols, flavonoids and secoiridoids) and lipophilic (cresols) phenolic compounds that are known to possess multiple biological activities such as antioxidant, anticarcinogenic, antiinflammatory, antimicrobial, antihypertensive, antidyslipidemic, cardiotonic, laxative, and antiplatelet. Other important compounds present in olive fruit are pectin, organic acids, and pigments. Virgin olive oil (VOO), extracted mechanically from the fruit, is also very popular for its nutritive and health-promoting potential, especially against cardiovascular disorders due to the presence of high levels of monounsaturates and other valuable minor components such as phenolics, phytosterols, tocopherols, carotenoids, chlorophyll and squalene. The cultivar, area of production, harvest time, and the processing techniques employed are some of the factors shown to influence the composition of olive fruit and olive oil. This review focuses comprehensively on the nutrients and high-value bioactives profile as well as medicinal and functional aspects of different parts of olives and its byproducts. Various factors affecting the composition of this food commodity of medicinal value are also discussed.

Matched MeSH terms: Nutritive Value
Changes in antioxidant and antibacterial activities as well as phytochemical constituents associated with ginger storage and polyphenol oxidase activity

Ghasemzadeh A, Jaafar HZ, Rahmat A

BMC Complement Altern Med, 2016 Sep 29;16(1):382.
PMID: 27687000

Herbal materials should be stored at optimal conditions in order to retain their nutritional quality. Proper storage has a significant impact on the quality of the herbs and spices.

Matched MeSH terms: Nutritive Value
Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review

Giwa Ibrahim S, Karim R, Saari N, Wan Abdullah WZ, Zawawi N, Ab Razak AF, et al.

J Food Sci, 2019 Aug;84(8):2015-2023.
PMID: 31364175 DOI: 10.1111/1750-3841.14714

Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food-based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant-based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value-added plant-based foods. At present kenaf seed and its value-added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value-added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value-added food ingredient is of great significance and is emphasized.

Matched MeSH terms: Nutritive Value
Aquatic foods to nourish nations

Golden CD, Koehn JZ, Shepon A, Passarelli S, Free CM, Viana DF, et al.

Nature, 2021 Oct;598(7880):315-320.
PMID: 34526720 DOI: 10.1038/s41586-021-03917-1

Despite contributing to healthy diets for billions of people, aquatic foods are often undervalued as a nutritional solution because their diversity is often reduced to the protein and energy value of a single food type ('seafood' or 'fish')1-4. Here we create a cohesive model that unites terrestrial foods with nearly 3,000 taxa of aquatic foods to understand the future impact of aquatic foods on human nutrition. We project two plausible futures to 2030: a baseline scenario with moderate growth in aquatic animal-source food (AASF) production, and a high-production scenario with a 15-million-tonne increased supply of AASFs over the business-as-usual scenario in 2030, driven largely by investment and innovation in aquaculture production. By comparing changes in AASF consumption between the scenarios, we elucidate geographic and demographic vulnerabilities and estimate health impacts from diet-related causes. Globally, we find that a high-production scenario will decrease AASF prices by 26% and increase their consumption, thereby reducing the consumption of red and processed meats that can lead to diet-related non-communicable diseases5,6 while also preventing approximately 166 million cases of inadequate micronutrient intake. This finding provides a broad evidentiary basis for policy makers and development stakeholders to capitalize on the potential of aquatic foods to reduce food and nutrition insecurity and tackle malnutrition in all its forms.

Matched MeSH terms: Nutritive Value
Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour

Ho LH, Abdul Aziz NA, Azahari B

Food Chem, 2013 Aug 15;139(1-4):532-9.
PMID: 23561142 DOI: 10.1016/j.foodchem.2013.01.039

The physico-chemical and sensorial properties of the control (BCtr), commercial wheat flour (CWF) bread substituted with 10% BPF (banana pseudo-stem flour) (B10BPF) and B10BPF with added 0.8% w/w (flour weight basis) xanthan gum (XG) or sodium carboxymethylcellulose (CMC) (B10BPFXG and B10BPFCMC, respectively) were examined. The proximate analyses revealed that the composite bread had significantly higher moisture, ash, crude fibre, soluble, insoluble and total dietary fibre contents but lower protein, fat and carbohydrate contents than the BCtr. Bread incorporated with BPF resulted in a lower volume, darker crumb and lighter crust colour than the BCtr. The addition of CMC improved the bread volume. All breads containing BPF had greater total phenolics, and antioxidant properties than the control bread. Sensory evaluation indicated that the B10BPFCMC bread had the highest acceptability.

Matched MeSH terms: Nutritive Value
Characterization of Polar and Non-Polar Compounds of House Edible Bird's Nest (EBN) from Johor, Malaysia

Hun Lee T, Hau Lee C, Alia Azmi N, Kavita S, Wong S, Znati M, et al.

Chem Biodivers, 2020 Jan;17(1):e1900419.
PMID: 31721431 DOI: 10.1002/cbdv.201900419

This work investigated the polar (PC: protein, amino acid and metabolite) and non-polar (NPC: fatty acid) compounds and bioactivity characteristics of the EBN harvested from the state of Johor in Malaysia. The electrophoretic gels exhibited 15 protein bands (16-173 kD) with unique protein profile. Amino acids analysis by AccQ⋅Tag method revealed 18 types of amino acids in EBN. Metabolite profiling was performed using High-Performance Liquid Chromatography coupled with Quadrupole Time-of-Flight Mass Spectrometer (HPLC-QTOF/MS) technique and a total of 54 compounds belonging to different groups were detected and identified. These findings help to uncover the relation of therapeutic activity of EBN. The EBN was further extracted with AcOEt and BuOH. The AcOEt extract was fractionated into three fractions (F1 -F3 ), and the high triglyceride content in F2 was verified by gC-FID. The three groups of fatty acids discovered in EBN are 48.43 % of poly-unsaturated (PUFA), 25.35 % of saturated fatty acids (SFA) and 24.74 % of mono-unsaturated fat (MUFA). This is the first time to report results ofEBN, BuOH, and AcOEt extracts and of fraction F2 (TEBN) on their analysis for their antioxidant activities by DPPH, ABTS and catalase assay and for their paraoxonase and anti-tyrosinase activities. The results showed that TEBN exhibited the significant bioactivity in all assays. These findings suggest that TEBN is a good source for natural bioactive compounds in promoting body vigor. Current work widened the content of EBN especially on the triglyceride and also marked the content of specific location (Johor, Malaysia) of EBN origin.

Matched MeSH terms: Nutritive Value
Fulltext Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas

Ibrahim, N.A., Mustafa, S., Ismail, A.

International Food Research Journal, 2014;21(4):1483-1488.
MyJurnal

This study evaluated and compared the antioxidant capacity between freshly prepared and lactic fermented Malaysian herbal teas. Herbal teas are rich in antioxidants. Fermentation has been known to be the oldest and cost effective method with the ability to preserve or improve food nutritional qualities. Information on the antioxidant capacity of lactic fermented food or beverage is still lacking. Hence, the objective of this study is to determine the changes in the antioxidant properties of Malaysian herbal teas after being subjected to lactic fermentation. Commercially available local herbal teas were used for this study. Herbal teas such as “Allspice”, “Scaphium”, “Gora” and “Cinnamon” were purchased from the local store in Malaysia and were subjected to 24-hour lactic fermentation. Lactic fermented herbal teas were analyzed for their total phenolic, total flavonoid and antioxidant properties via DPPH, FRAP, and β-carotene linoleate bleaching assay. All lactic fermented herbal teas exhibited higher phenolic contents, flavonoid contents and antioxidant properties compared to the freshly-prepared herbal teas with majority showing significant changes (p < 0.05) in FRAP and β-carotene bleaching assay. Lactic fermented herbal teas also showed an increase in antioxidant capacity in DPPH assay, however non-significant changes were observed.

Matched MeSH terms: Nutritive Value
Fulltext Effects of Extraction Methods on the Bioactivities and Nutritional Value of Virginia and Valencia-Type Peanut Oil

Idrissi ZLE, El Moudden H, Mghazli N, Bouyahya A, Guezzane CE, Alshahrani MM, et al.

Molecules, 2022 Nov 09;27(22).
PMID: 36431807 DOI: 10.3390/molecules27227709

This study aimed to evaluate the effects of peanut varieties cultivated in Morocco (Virginia and Valencia) and extraction methods (cold press, CP; Soxhlet, Sox and maceration, and Mac) on the fatty acid profile, phytosterol, and tocopherol contents, quality characteristics, and antioxidant potential of peanut seed oil. The DPPH method was used to determine the antioxidant activity of the oils. The results revealed that fatty acid content was slightly affected by the extraction technique. However, the CP method was shown to be an excellent approach for extracting oil with desirable quality features compared to the Sox and Mac methods. Furthermore, the peanut oil extracted via CP carried a higher amount of bioactive compounds and exhibited remarkable antioxidant activities. The findings also revealed higher oleic acid levels from the Virginia oil, ranging from 56.46% to 56.99%. Besides, a higher total phytosterol and tocopherol content and DPPH scavenging capacity were obtained from the Valencia oil. Analyzing the study, it can be inferred that extraction method and variety both affect the composition of the peanut oil's bioactive compounds and antioxidant activity. This information is relevant for extracting peanut oil with a greater level of compounds of industrial interest.

Matched MeSH terms: Nutritive Value

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