Displaying publications 61 - 80 of 298 in total

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  1. Al-Sheraji SH, Ismail A, Manap MY, Mustafa S, Yusof RM, Hassan FA
    Food Chem, 2012 Nov 15;135(2):356-61.
    PMID: 22868099 DOI: 10.1016/j.foodchem.2012.04.120
    The effect of a yoghurt supplement containing Bifidobacterium pseudocatenulatum G4 or Bifidobacterium longum BB536 on plasma lipids, lipid peroxidation and the faecal excretion of bile acids was examined in rats fed a cholesterol-enriched diet. After 8 weeks, the rats in the positive control (PC) group who were fed the cholesterol-enriched diet showed significant increases in plasma total cholesterol (TC), low-density lipoprotein (LDL) cholesterol, and malondialdehyde (MDA). However, groups fed a cholesterol-enriched diet supplemented with yoghurt containing B. pseudocatenulatum G4 or B. longum BB536 had significantly lower plasma TC, LDL-C, very-low-density lipoprotein (VLDL) cholesterol, and MDA than had the PC group after 8 weeks of treatment. In addition, faecal excretion of bile acids was markedly increased in the rats fed the yoghurt containing B. pseudocatenulatum G4 or B. longum BB536 as compared to the PC and NC groups.
  2. Zulkurnain M, Lai OM, Latip RA, Nehdi IA, Ling TC, Tan CP
    Food Chem, 2012 Nov 15;135(2):799-805.
    PMID: 22868161 DOI: 10.1016/j.foodchem.2012.04.144
    The formation of 3-monochloropropane-1,2-diol (3-MCPD) esters in refined palm oil during deodorisation is attributed to the intrinsic composition of crude palm oil. Utilising D-optimal design, the effects of the degumming and bleaching processes on the reduction in 3-MCPD ester formation in refined palm oil from poor-quality crude palm oil were studied relative to the palm oil minor components that are likely to be their precursors. Water degumming remarkably reduced 3-MCPD ester formation by up to 84%, from 9.79 mg/kg to 1.55 mg/kg. Bleaching with synthetic magnesium silicate caused a further 10% reduction, to 0.487 mg/kg. The reduction in 3-MCPD ester formation could be due to the removal of related precursors prior to the deodorisation step. The phosphorus content of bleached palm oil showed a significant correlation with 3-MCPD ester formation.
  3. Ahmad Tarmizi AH, Niranjan K, Gordon M
    Food Chem, 2013 Jan 15;136(2):902-8.
    PMID: 23122143 DOI: 10.1016/j.foodchem.2012.08.001
    The aim of this study was to investigate the effect of atmospheric frying followed by drainage under vacuum on the stability of oil, compared to similar frying with drainage at atmospheric pressure. Changes in the oil were assessed by the free fatty acid (FFA) content, p-anisidine value (AnV), colour, viscosity, fatty acid profile and concentration of tocols. The rate of FFA formation in the case of vacuum drainage was found to be about half that of atmospheric drainage. Oil deterioration by oxidation and polymerisation was also reduced by the use of vacuum drainage. The AnV of the oil after vacuum drainage was lower by about 12%, the total colour difference was improved by 14% and viscosity was slightly reduced after 5 days of frying, compared to the values for oil that had been drained at atmospheric pressure. There was a reduction in the loss of polyunsaturated fatty acids in the case of vacuum drainage after 5 days of frying but differences in retention of tocols were only evident in the first two days of frying.
  4. Zaini NA, Osman A, Hamid AA, Ebrahimpour A, Saari N
    Food Chem, 2013 Jan 15;136(2):407-14.
    PMID: 23122078 DOI: 10.1016/j.foodchem.2012.08.034
    Membrane-bound polyphenoloxidase (mPPO) an oxidative enzyme which is responsible for the undesirable browning reaction in Snake fruit (Salacca zalacca (Gaertn.) Voss) was investigated. The enzyme was extracted using a non-ionic detergent (Triton X-114), followed by temperature-induced phase partitioning technique which resulted in two separate layers (detergent-poor phase at the upper layer and detergent-rich phase at the lower layer). The upper detergent-poor phase extract was subsequently fractionated by 40-80% ammonium sulfate and chromatographed on HiTrap Phenyl Sepharose and Superdex 200 HR 10/30. The mPPO was purified to 14.1 folds with a recovery of 12.35%. A single prominent protein band appeared on native-PAGE and SDS-PAGE implying that the mPPO is a monomeric protein with estimated molecular weight of 38kDa. Characterization study showed that mPPO from Snake fruit was optimally active at pH 6.5, temperature 30°C and active towards diphenols as substrates. The K(m) and V(max) values were calculated to be 5.46 mM and 0.98 U/ml/min, respectively, when catechol was used as substrate. Among the chemical inhibitors tested, l-cysteine showed the best inhibitory effect, with an IC(50) of 1.3 ± 0.002 mM followed by ascorbic acid (1.5 ± 0.06 mM), glutathione (1.5 ± 0.07 mM), EDTA (100 ± 0.02 mM) and citric acid (186 ± 0.16 mM).
  5. Manaharan T, Ming CH, Palanisamy UD
    Food Chem, 2013 Jan 15;136(2):354-63.
    PMID: 23122070 DOI: 10.1016/j.foodchem.2012.08.056
    The insulin-like and/or insulin-sensitising effects of Syzygium aqueum leaf extract and its six bioactive compounds; 4-hydroxybenzaldehyde, myricetin-3-O-rhamnoside, europetin-3-O-rhamnoside, phloretin, myrigalone-G and myrigalone-B were investigated in 3T3-L1 adipocytes. We observed that, S. aqueum leaf extract (0.04-5 μg/ml) and its six bioactive compounds (0.08-10 μM) at non-cytotoxic concentrations were effectively enhance adipogenesis, stimulate glucose uptake and increase adiponectin secretion in 3T3-L1 adipocytes. Clearly, the compounds myricetin-3-O-rhamnoside and europetin-3-O-rhamnoside showed insulin-like and insulin-sensitising effects on adipocytes from a concentration of 0.08 μM. These compounds were far better than rosiglitazone and the other isolated compounds in enhancing adipogenesis, stimulating 2-NBDG uptake and increasing adiponectin secretion at all the concentrations tested. These suggest the antidiabetic potential of S. aqueum leaf extract and its six bioactive compounds. However, further molecular interaction studies to explain the mechanisms of action are highly warranted.
  6. Anarjan N, Tan CP, Nehdi IA, Ling TC
    Food Chem, 2012 Dec 1;135(3):1303-9.
    PMID: 22953858 DOI: 10.1016/j.foodchem.2012.05.091
    Astaxanthin colloidal particles were produced using solvent-diffusion technique in the presence of different food grade surface active compounds, namely, Polysorbate 20 (PS20), sodium caseinate (SC), gum Arabic (GA) and the optimum combination of them (OPT). Particle size and surface charge characteristics, rheological behaviour, chemical stability, colour, in vitro cellular uptake, in vitro antioxidant activity and residual solvent concentration of prepared colloidal particles were evaluated. The results indicated that in most cases the mixture of surface active compounds lead to production of colloidal particles with more desirable physicochemical and biological properties, as compared to using them individually. The optimum combination of PS20, SC and GA could produce the astaxanthin colloidal particles with small particle size, polydispersity index (PDI), conductivity and higher zeta potential, mobility, cellular uptake, colour intensity and in vitro antioxidant activity. In addition, all prepared astaxanthin colloidal particles had significantly (p<0.05) higher cellular uptake than pure astaxanthin powder.
  7. Wan Norhana MN, Dykes GA, Padilah B, Ahmad Hazizi AA, Masazurah AR
    Food Chem, 2012 Dec 1;135(3):1268-72.
    PMID: 22953853 DOI: 10.1016/j.foodchem.2012.05.083
    Pig (Sus sp.) and pig by-products are considered as najasa (impurities) in Islam and forbidden in Muslim consumer products. Animals fed on najasa are categorised as al-jallālah (contaminated animals) which are allowed to be consumed as long as they have been quarantined for a certain period of time. During this quarantine period the animals will have undergone a natural purification process or istihālah. African catfish (Clarias gariepinus) are commonly consumed in Malaysia and may be fed on najasa. This study was carried out to estimate the istihālah period for catfish after feeding with pig offal, based on the absence of pig DNA in catfish gut and to suggest the quarantine period in catfish fed with pig offal. The results indicated that the maximum istihālah period could reach 36h in the stomach, 6h in the midgut and less than 2h in the hindgut although in many cases shorter periods were observed. Based on these results it is estimated that the minimum quarantine period for catfish fed with pig offal is 1.5days.
  8. Chua LS, Abdul-Rahaman NL, Sarmidi MR, Aziz R
    Food Chem, 2012 Dec 1;135(3):880-7.
    PMID: 22953800 DOI: 10.1016/j.foodchem.2012.05.106
    The elemental profiles of six honey samples from Malaysia had been constructed using the data obtained from both ICP-AES and ICP-MS. Potassium and sodium were the most abundant minerals covering from 69.3-78.6% and 14.1-28.7%, respectively. The ratio of potassium to sodium was more than one. Even though the minerals and trace elements composition varied dependent on the type of honey samples, there was no statistically significant difference between the analysed honey samples, namely tualang, gelam, acacia and a few forest honeys based on two-factor ANOVA and cluster analysis. The total element content of honey samples were strongly correlated with the electrical conductivity, but only have moderate correlation with the ash content and honey colour based on the regression analysis. PCA result on the available elemental data from worldwide honeys, including honey samples from Malaysia revealed that potassium and sodium were the mineral markers to distinguish honey origin. Both tualang and gelam honey samples from Malaysia have close mineral profile with sesame honeys from Egypt and multifloral honeys from India, whereas forest honeys Malaysia were near to avocado honeys from Spain and multifloral honeys from India.
  9. Sarmadi B, Aminuddin F, Hamid M, Saari N, Abdul-Hamid A, Ismail A
    Food Chem, 2012 Sep 15;134(2):905-11.
    PMID: 23107706 DOI: 10.1016/j.foodchem.2012.02.202
    Fat, alkaloid and polyphenol contents of two clones of cocoa (UIT1 and PBC 140) were removed and the remaining powder was autolyzed at pH 3.5 and 5.2. Based on the results, autolysates of UIT produced at pH 3.5 exhibited the highest ability to inhibit α-amylase activity. However, no α-glucosidase inhibition activity was observed under the conditions specified. Autolysates produced under pH 3.5 caused the highest amount of insulin secretion. In streptozotocin-diabetic rats, all cocoa autolysates significantly decreased blood glucose at 4h. To assure that the results from the assays were not due to the polyphenols of cocoa autolysates qualitative and quantitative tests were applied. According to their results cocoa autolysates were found to be free from polyphenols. Analysis of amino acid composition revealed that cocoa autolysates were abundant in hydrophobic amino acids. It can be suggested that besides other compounds of cocoa, its peptides and amino acids could contribute to its health benefits.
  10. Sanagi MM, Abbas HH, Ibrahim WA, Aboul-Enien HY
    Food Chem, 2012 Jul 15;133(2):557-62.
    PMID: 25683433 DOI: 10.1016/j.foodchem.2012.01.036
    Dispersive liquid-liquid microextraction method based on solidification of floating organic droplet (DLLME-SFO) was developed for the analysis of triazines. As model compounds four selected triazine herbicides namely, simazine, atrazine, secbumeton and cyanazine were employed to estimate the extraction efficiency. The experimental conditions were comprehensively studied for the DLLME-SFO method. Under the use of 10 μL of 1-undecanol as extraction solvent, 100 μL of acetonitrile as disperser solvent and 5% (w/v) NaCl for 3 min the results demonstrated that the repeatability (RSD%) of the optimised DLLME-SFO method ranged from 0.03% to 5.1% and the linearity in the range of 0.01-100 ppb. Low limits of detection (0.037-0.008 ppb), and good enrichment factors (195-322) were obtained. The DLLME-SFO method applied in water and sugarcane samples showed excellent relative recoveries (95.7-116.9%) with RSDs <8.6% (n=3) for all samples.
  11. Khayoon WS, Saad B, Lee TP, Salleh B
    Food Chem, 2012 Jul 15;133(2):489-96.
    PMID: 25683424 DOI: 10.1016/j.foodchem.2012.01.010
    A simple and rapid high performance liquid chromatographic with fluorescence detection method for the determination of the aflatoxin B1, B2, G1 and G2 in peanuts, rice and chilli was developed. The sample was extracted using acetonitrile:water (90:10, v/v%) and then purified by using ISOLUTE® multimode solid phase extraction. After the pre-column derivatisation, the analytes were separated within 3.7 min using Chromolith® performance RP-18e (100-4.6mm) monolithic column. To assess the possible effects of endogenous components in the food items, matrix-matched calibration was used for the quantification and validation. The recoveries of aflatoxins that were spiked into food samples were 86.38-104.5% and RSDs were <4.4%. The method was applied to the determination of aflatoxins in peanut (9), rice (5) and chilli (10) samples. Liquid chromatography-tandem mass spectrometry analysis using triple quadruple analyser and operated in the multiple reaction monitoring modes on the contaminated samples was performed for confirmation.
  12. Abu Bakar MF, Mohamed M, Rahmat A, Burr SA, Fry JR
    Food Chem, 2013 Jan 1;136(1):18-25.
    PMID: 23017387 DOI: 10.1016/j.foodchem.2012.07.099
    This study was conducted to investigate the potential of bambangan (Mangifera pajang) fruit extracts in the protection against oxidative damage caused by tert-butyl hydroperoxide in the human hepatocellular HepG2 cell line. Proteins which might be involved in the cytoprotective mechanism were investigated using western blotting technique. Quercetin was used as a positive control. The results showed that only the kernel extract of M. pajang and quercetin displayed cytoprotective activity in HepG2 cells, with EC(50) values of 1.2 and 5.3μg/ml, respectively. Expression of quinone reductase, glutathione reductase and methionine sulfoxide reductase A proteins were significantly up-regulated by quercetin, suggesting their involvement in the cytoprotective activity of quercetin. However, expressions of only glutathione reductase and methionine sulfoxide reductase A proteins were significantly up-regulated by the kernel extract, again suggesting their involvement in the cytoprotective activity of bambangan kernel extract. Future study is needed to investigate the involvement of other cytoprotective proteins in the cytoprotection mechanism.
  13. Tan YN, Ayob MK, Wan Yaacob WA
    Food Chem, 2013 Jan 1;136(1):279-84.
    PMID: 23017424 DOI: 10.1016/j.foodchem.2012.08.012
    Palm kernel cake (PKC), the most useful by-product resulted from palm kernel oil production. In this study, PKC-derived protein product was found suitable for use as an antimicrobial agent with potent antibacterial activity, particularly against Bacillus species, after enzymatic hydrolysis with alcalase. The hydrolysate was further purified by gel filtration chromatography. The purified fraction was found to have 14.63±0.70% (w/w) protein, a molecular mass of 2.4kDa and low hemolytic activity (<50% hemolysis of human erythrocytes at concentration of 1000μg/ml). The presence of lysine and the major component lauric acid derivative, as indicated by electrospray ionisation-mass spectrometry (ESI-MS) direct infusion and nuclear magnetic resonance (NMR) spectroscopy, may have contributed to the antibacterial effect of purified PKC fraction. This study suggests that the antibacterial PKC compound may be not a pure peptide but instead a peptide-containing compound high in lauric acid derivative.
  14. Cheong MW, Chong ZS, Liu SQ, Zhou W, Curran P, Bin Yu
    Food Chem, 2012 Sep 15;134(2):686-95.
    PMID: 23107679 DOI: 10.1016/j.foodchem.2012.02.162
    Volatile compounds in the peel of calamansi (Citrus microcarpa) from Malaysia, the Philippines and Vietnam were extracted with dichloromethane and hexane, and then analysed by gas chromatography-mass spectroscopy/flame ionisation detector. Seventy-nine compounds representing >98% of the volatiles were identified. Across the three geographical sources, a relatively small proportion of potent oxygenated compounds was significantly different, exemplified by the highest amount of methyl N-methylanthranilate in Malaysian calamansi peel. Principal component analysis and canonical discriminant analysis were applied to interpret the complex volatile compounds in the calamansi peel extracts, and to verify the discrimination among the different origins. In addition, four common hydroxycinnamic acids (caffeic, p-coumaric, ferulic and sinapic acids) were determined in the methanolic extracts of calamansi peel using ultra-fast liquid chromatography coupled to photodiode array detector. The Philippines calamansi peel contained the highest amount of total phenolic acids. In addition, p-Coumaric acid was the dominant free phenolic acids, whereas ferulic acid was the main bound phenolic acid.
  15. Cheong MW, Zhu D, Sng J, Liu SQ, Zhou W, Curran P, et al.
    Food Chem, 2012 Sep 15;134(2):696-703.
    PMID: 23107680 DOI: 10.1016/j.foodchem.2012.02.139
    Calamansi juices from three countries (Malaysia, the Philippines and Vietnam) were characterised through measuring volatiles, physicochemical properties and non-volatiles (sugars, organic acids and phenolic acids). The volatile components of manually squeezed calamansi juices were extracted using dichloromethane and headspace solid-phase microextraction, and then analysed using gas chromatography-mass spectrometry/flame ionisation detector, respectively. A total of 60 volatile compounds were identified. The results indicated that the Vietnam calamansi juice contained the highest amount of volatiles. Two principal components obtained from principal component analysis (PCA) represented 89.65% of the cumulative total variations of the volatiles. Among the non-volatile components, these three calamansi juices could be, to some extent, differentiated according to fructose and glucose concentrations. Hence, this study of calamansi juices could lead to a better understanding of calamansi fruits.
  16. Jayakumar R, Kanthimathi MS
    Food Chem, 2012 Oct 01;134(3):1580-4.
    PMID: 25005983 DOI: 10.1016/j.foodchem.2012.03.101
    Spices are rich sources of antioxidants due to the presence of phenols and flavonoids. In this study, the DNA protecting activity and inhibition of nicotine-induced cancer cell migration of 9 spices were analysed. Murine fibroblasts (3T3-L1) and human breast cancer (MCF-7) cells were pre-treated with spice extracts and then exposed to H₂O₂ and nicotine. The comet assay was used to analyse the DNA damage. Among the 9 spices, ginger, at 50 μg/ml protected against 68% of DNA damage in 3T3-L1 cells. Caraway, cumin and fennel showed statistically significant (p<0.05) DNA protecting activity. Treatment of MCF-7 cells with nicotine induced cell migration, whereas pre-treatment with spices reduced this migration. Pepper, long pepper and ginger exhibited a high rate of inhibition of cell migration. The results of this study prove that spices protect DNA and inhibit cancer cell migration.
  17. Pandanaboina SC, Kondeti SR, Rajbanshi SL, Kunala PN, Pandanaboina S, Pandanaboina MM, et al.
    Food Chem, 2012 May 1;132(1):150-9.
    PMID: 26434274 DOI: 10.1016/j.foodchem.2011.10.046
    Recent advances in our understanding of the pathogenesis of alcohol-induced hepato-renal injury and the development of new approaches to its treatment have been reported in various works. This study involves alcohol-induced oxidative stress linked to the metabolism of ethanol involving both mitochondrial and peroxisomal fractions of liver and kidney. Alcohol treatment resulted in the depletion of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), glutathione reductase (GR), Glutathione-S-Transferase (GST) activities, and reduced glutathione (GSH) content, higher level of malondialdehyde (MDA) and lower levels of protein carbonyls (PC) causing malfunction of hepatic and renal tissues, when compared to control rats. Thespesia populnea (TP) leaf extracts, administered to chronic alcohol ingested rats, were envisaged to possess significant antioxidant defence properties and help in the recovery of tissues from alcohol-induced oxidative damage. The results showed that degenerative changes in hepatic and renal cells of alcoholic groups were minimized by the administration of TP leaf extracts as also revealed by histopathological examination. The current findings indicate that treatment with TP extracts reduces alcohol-induced oxidative stress, thereby protecting the hepatic and renal tissue from alcohol-induced damage.
  18. Sanny M, Jinap S, Bakker EJ, van Boekel MA, Luning PA
    Food Chem, 2012 May 1;132(1):134-43.
    PMID: 26434272 DOI: 10.1016/j.foodchem.2011.10.044
    Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effective control measures. The objective of this study was to obtain an insight into the actual variation in acrylamide concentrations in French fries prepared under typical conditions in a food service establishment (FSE). Besides acrylamide, frying time, frying temperature, and reducing sugars were measured and the actual practices at receiving, thawing and frying during French fries preparation were observed and recorded. The variation in the actual frying temperature contributed most to the variation in acrylamide concentrations, followed by the variation in actual frying time; no obvious effect of reducing sugars was found. The lack of standardised control of frying temperature and frying time (due to inadequate frying equipment) and the variable practices of food handlers seem to contribute most to the large variation and high acrylamide concentrations in French fries prepared in a restaurant type of FSE as compared to chain fast-food services, and institutional caterers. The obtained insights in this study can be used to develop dedicated control measures in FSE, which may contribute to a sustainable reduction in the acrylamide intake.
  19. Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Boo HC, Abdulkarim SM
    Food Chem, 2012 May 1;132(1):603-12.
    PMID: 26434338 DOI: 10.1016/j.foodchem.2011.10.095
    The main goal of the present work was to assess the mechanism of crystallisation, more precisely the dominant component responsible for primary crystal formations and fat agglomerations. Therefore, DSC results exhibited significant effect on temperature transition; peak sharpness and enthalpy at palm stearin (PS) levels more than 40wt.%. HPLC data demonstrated slight reduction in the content of POO/OPO at PS levels less than 40wt.%, while the excessive addition of PS more than 40wt.% increased significantly PPO/POP content. The pNMR results showed significant drop in SFC for blends containing PS less than 40wt.%, resulting in low SFC less than 15% at body temperature (37°C). Moreover, the values of viscosity (η) and shear stress (τ) at PS levels over 40wt.% expressed excellent internal friction of the admixtures. All the data reported indicate that PPO/POP was the major component of primary nucleus developed. In part, the levels of PS should be less than 40wt.%, if these blends are designed to be used for margarine production.
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