Displaying publications 61 - 80 of 159 in total

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  1. Fulltext Efficacy of ginger oil and extract combined with gum arabic on anthracnose and quality of papaya fruit during cold storage
    Ali A, Hei GK, Keat YW
    J Food Sci Technol, 2016 Mar;53(3):1435-44.
    PMID: 27570268 DOI: 10.1007/s13197-015-2124-5
    Effect of 2.0 % ginger oil (GO) and 1.5 % ginger extract (GE) in combination with 10.0 % gum arabic (GA) was evaluated for the postharvest control of anthracnose and maintaining quality of Eksotika II papaya fruit during storage at 12 ± 1 °C and 80-85 % RH. Antifungal compounds present in GO and GE were analyzed using gas chromatography and GO was found to contain α-pinene, 1, 8-cineole and borneol, while only borneol was present in GE due to different extraction methods applied. The highest antifungal activity was shown in 2.0 % GO combined with 10 % GA, which significantly (P 
  2. Fulltext Dielectric properties for selected wall material in the development of microwave-encapsulation-drying
    Mohamad SNH, Muhamad II, Mohd Jusoh YM, Khairuddin N
    J Food Sci Technol, 2018 Dec;55(12):5161-5165.
    PMID: 30483013 DOI: 10.1007/s13197-018-3327-3
    Dielectric properties study is important in understanding the interaction between materials within electromagnetic field. By knowing and understanding the dielectric properties of materials, an efficient and effective microwave heating process and products can be designed. In this study, the dielectric properties of several encapsulation wall materials were measured using open-ended coaxial probe method. This method was selected due to its simplicity and high accuracy. All materials exhibited similar behavior. The result inferred that β-cyclodextrin (BC), starch (S), Arabic (GA) and maltodextrin (M) with various dextrose equivalent exhibited effective encapsulation wall materials in microwave encapsulation-drying technique owing to loss tangent values which were higher than 0.1 at general application frequency of 2.45 GHz. Thus, these were found to be suitable as wall material to encapsulate the selected core material in this microwave encapsulation-drying method. On contrary, sodium caseinate showed an ineffective wall material to be used in microwave encapsulation-drying. The differences in the values of dielectric constant, loss factor and loss tangent were found to be contributed by frequency, composition and bulk density.
  3. Fulltext Enzymatic synthesis of polyphenol glycosides catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma viride
    Nazir S, Sulistyo J, Hashmi MI, Ho AL, Khan MS
    J Food Sci Technol, 2018 Aug;55(8):3026-3034.
    PMID: 30065412 DOI: 10.1007/s13197-018-3223-x
    Present study was conducted to evaluate the ability of Trichoderma viride as a source of cyclodextrin glucanotransferase that has shown transglycosylation activity in the presence of polyphenolic constituents extracted from Moringa oleifera leaves as its acceptor and wheat flour as its substrate to catalyze synthesis of polyphenolic glycosides as transglycosylation (transfer) reaction products. The enzymatic synthesized polyphenolic glycosides were then purified using octa-dodecyl-functionalized silica gel column chromatography prior to analysis using thin layer chromatography and high performance liquid chromatography and identified using nuclear magnetic resonance (NMR) spectroscopy. The high performance liquid chromatogram performed that the isolated transglycosylation products had retention times and concentration at 1.446 min (0.0017 mg/ml), 1.431 min (0.14 mg/ml), and 1.474 min (0.012 mg/ml), respectively, compared to the retention time of arbutin (1.474 min) that was applied as authentic standard for polyphenol glycoside. Moreover, observation using 1H NMR as well as 13C NMR showed that structures of the transglycosylation products were identified as gallic acid-4-O-β-glucopyranoside, ellagicacid-4-O-β-glucopyranoside, and catechin-4'-O-glucopyranoside, respectively.
  4. Fulltext ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate
    Mahmoodani F, Ghassem M, Babji AS, Yusop SM, Khosrokhavar R
    J Food Sci Technol, 2014 Sep;51(9):1847-56.
    PMID: 25190839 DOI: 10.1007/s13197-012-0742-8
    Skin and bone gelatins of pangasius catfish (Pangasius sutchi) were hydrolyzed with alcalase to isolate Angiotensin Converting Enzyme (ACE) inhibitory peptides. Samples with the highest degree of hydrolysis (DH) were separated into different fractions with molecular weight cut-off (MWCO) sizes of 10, 3 and 1 kDa, respectively and assayed for ACE inhibitory activity. Skin and bone gelatins had highest DH of 64.87 and 68.48 % after 2 and 1 h incubation, respectively. Results from this study indicated that by decreasing the molecular weight of fractions, ACE inhibitory activity was increased. Therefore, F3 permeates (MWCO 
  5. Fulltext Impact of sanitizer solutions on microbial reduction and quality of fresh-cut pennywort (Centella asiatica) leaves
    Rosli SZ, Noranizan MA, Radu S, Karim R, Mohd Adzahan N, Aadil RM, et al.
    J Food Sci Technol, 2022 Mar;59(3):1211-1220.
    PMID: 35153331 DOI: 10.1007/s13197-021-05131-3
    Fresh pennywort (Centella asiatica) is usually eaten raw as 'ulam' or salad-like lettuce. Unfortunately, the fresh pennywort has the potential to cause foodborne outbreaks due to pathogens present on the surface and between the leaves, as washing the pennywort using tap water alone cannot guarantee that the pathogens are eliminated. Thus, the efficacies of several sanitizing solutions, i.e., sodium chloride, sodium hypochlorite, acetic acid, acidic electrolyzed water (acidic EW), alkaline electrolyzed water (alkaline EW), and a combination of acidic EW and alkaline EW (acidic-alkaline EW), were evaluated for their potential applications as washing solutions for pennywort. Washing using acidic EW alone or in combination with alkaline EW (two-step washing) reduced the microbial count. In sensory evaluation, all sanitizer solutions were accepted by the panellists with a score greater than 5, except those washing with acetic acid. Overall, the use of acidic EW, either alone or in combination with alkaline EW, was the best treatment to decontaminate microbes while maintaining the physicochemical and sensory properties of pennywort leaves.
  6. Fulltext Extraction and recovery of phytochemical components and antioxidative properties in fruit parts of Dacryodes rostrata influenced by different solvents
    Thavamoney N, Sivanadian L, Tee LH, Khoo HE, Prasad KN, Kong KW
    J Food Sci Technol, 2018 Jul;55(7):2523-2532.
    PMID: 30042568 DOI: 10.1007/s13197-018-3170-6
    This study investigated the recovery of phytochemical antioxidants in Dacryodes rostrata fruit using different extraction solvents. The effects of solvent of varying polarities with sequential extraction method on the recovery of phenolics, flavonoids, carotenoids and anthocyanins from different parts of the fruit (seed, pulp and peel) were determined. Their antioxidant activities were further determined using DPPH radical, ferric reducing antioxidant power (FRAP), hydroxyl radical scavenging, superoxide anion radical scavenging and phosphomolybdenum method. Dacryodes Rostrata seed had the highest total phenolic content with 50% ethanol as the most efficient extraction solvent. The highest total flavonoid content was obtained in ethyl acetate extract of fruit pulp, whereas peel extracted with hexane and 50% ethanol was the highest in total carotenoid content and total anthocyanin content, respectively. The seed extracted with 50% ethanol exhibited the strongest DPPH radical scavenging activity. Iron chelating activity measured by FRAP assay was the best in seed extracts, particularly in those polar extracts derived from water and 50% ethanol. Antioxidant activities of 50% ethanol extract of D. rostrata seed was the highest when determined by FRAP and phosphomolydenum assays. However, the influence of extraction solvents is not distinctly shown by hydroxyl radical and superoxide anion radical scavenging activities. This is the first report on the effect of various extraction solvents on the recovery of phytochemicals in D. rostrata fruit parts and the seed of D. rostrata is a potential source of polar antioxidants.
  7. Rapid porcine detection in gelatin-based highly processed products using loop mediated isothermal amplification
    Tasrip NA, Mohd Desa MN, Khairil Mokhtar NF, Sajali N, Mohd Hashim A, Ali ME, et al.
    J Food Sci Technol, 2021 Dec;58(12):4504-4513.
    PMID: 34629514 DOI: 10.1007/s13197-020-04932-2
    Low DNA concentration recovered from highly processed products such as gelatin and gelatin-based products renders difficulty in detecting porcine contamination using conventional PCR techniques. We documented here a porcine-specific loop-mediated isothermal amplification (LAMP) to identify porcine traces in gelatin products. The porcine-specific primers were designed according to mitochondrial DNA of Cytochrome b gene sequence. Here we used two different reaction mixtures for LAMP assay (GENIE and MYRM) against the same DNA samples extracted from gelatin products and porcine-specific primers to detect the presence of porcine DNA. The porcine-specific primers were shown to be specific only to Sus scrofa against 14 DNA of other meat species. The analytical sensitivity of the LAMP assay for porcine DNA detection is 1 pg/µL using both GENIE (within 30 m) and MYRM (within 60 m) reaction mixtures. Analysis against 32 samples of gelatin products showed that five samples were found to contain porcine DNA; two samples out of six gelatin powder samples and three gelatin capsule samples out of nine. Out of these five positive samples, three were not labeled containing porcine gelatin. Overall, LAMP assay in this study showed an excellent specificity, sensitivity and rapidity in detection of porcine DNA in gelatin products.

    SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at (10.1007/s13197-020-04932-2).

  8. Fulltext Palm-based medium-and-long-chain triacylglycerol (P-MLCT): production via enzymatic interesterification and optimization using response surface methodology (RSM)
    Lee YY, Tang TK, Phuah ET, Karim NA, Alwi SM, Lai OM
    J Food Sci Technol, 2015 Feb;52(2):685-96.
    PMID: 25694677 DOI: 10.1007/s13197-013-1065-0
    Structured lipid such as medium-and long-chain triacylglycerol (MLCT) is claimed to be able to suppress body fat accumulation and be used to manage obesity. Response surface methodology (RSM) with four factors and three levels (+1,0,-1) faced centered composite design (FCCD) was employed for optimization of the enzymatic interesterification conditions of palm-based MLCT (P-MLCT) production. The effect of the four variables namely: substrate ratio palm kernel oil: palm oil, PKO:PO (40:60-100:0 w/w), temperature (50-70 °C), reaction time (0.5-7.5 h) and enzyme load (5-15 % w/w) on the P-MLCT yield (%) and by products (%) produced were investigated. The responses were determined via acylglycerol composition obtained from high performance liquid chromatography. Well-fitted models were successfully established for both responses: P-MLCT yield (R (2) = 0.9979) and by-products (R (2) = 0.9892). The P-MLCT yield was significantly (P  0.05). Substrate ratio PKO: PO (100:0 w/w) gave the highest yield of P-MLCT (61 %). Nonetheless, substrate ratio of PKO: PO (90:10w/w) was chosen to improve the fatty acid composition of the P-MLCT. The optimized conditions for substrate ratio PKO: PO (90:10 w/w) was 7.26 h, 50 °C and 5 % (w/w) Lipozyme TLIM lipase, which managed to give 60 % yields of P-MLCT. Up scaled results in stirred tank batch reactor gave similar yields as lab scale. A 20 % increase in P-MLCT yield was obtained via RSM. The effect of enzymatic interesterification on the physicochemical properties of PKO:PO (90:10 w/w) were also studied. Thermoprofile showed that the P-MLCT oil melted below body temperature of 37 °C.
  9. Fulltext Metabolite characterization of different palm date varieties and the correlation with their NO inhibitory activity, texture and sweetness
    Abdul-Hamid NA, Mediani A, Maulidiani M, Shadid K, Ismail IS, Abas F, et al.
    J Food Sci Technol, 2018 Apr;55(4):1541-1551.
    PMID: 29606769 DOI: 10.1007/s13197-018-3073-6
    The aim of this study was to examine the variation in metabolite constituents of five commercial varieties of date fruits; Ajwa, Safawi and Ambar which originated from Madinah, the Iranian Bam and Tunisian Deglet Noor. The differences of metabolome were investigated using proton nuclear magnetic resonance (1H NMR) spectroscopy combined with multivariate data analysis (MVDA). Principal Component Analysis (PCA) revealed clear separation between the date varieties. The Tunisian Deglet Noor demonstrated distinct cluster from the rest of the palm date samples based on the metabolite composition as shown by the pattern observed in Hierarchical Clustering Analysis (HCA) and PCA. Deglet Noor exhibited a significant higher level of sucrose (δ 5.40) and fructose (δ 4.16) in comparison with the other four varieties which can be associated with the distinctive sweet taste of this variety. Dates originated from Madinah and Tunisia exhibited a contrast manner in the amount of xylose and moisture content. These two aspects may contribute towards the soft texture of Tunisian dates. All Madinah dates were found to contain phenolic compounds which were well established as great antioxidant and anti-inflammatory agent. Ajwa dates exerted greater effect in inhibiting the generation of nitric oxide (NO) from the stimulated RAW264.7 cells at 95.37% inhibition. Succinic acid was suggested to have the most significant correlation with the trend of NO inhibitory shown by the selected date palm varieties.
  10. Fulltext Synthesis, characterization and application of gelatin-carboxymethyl cellulose blend films for preservation of cherry tomatoes and grapes
    Samsi MS, Kamari A, Din SM, Lazar G
    J Food Sci Technol, 2019 Jun;56(6):3099-3108.
    PMID: 31205364 DOI: 10.1007/s13197-019-03809-3
    In the present study, gelatin-carboxymethyl cellulose blend film was synthesized, characterized and applied for the first time to preserve cherry tomatoes (Solanum lycopersicum var. cerasiforme) and grapes (Vitis vinifera). Gelatin (Gel) film forming solution was incorporated with carboxymethyl cellulose (CMC) at three volume per volume (Gel:CMC) ratios, namely 75:25, 50:50 and 25:75. CMC treatment has improved the transparency, tensile strength (TS), elongation at break (EAB), water vapor permeability and oxygen permeability of gelatin films. A pronounced effect was obtained for 25Gel:75CMC film. The TS and EAB values were increased from 25.98 MPa and 2.34% (100Gel:0CMC) to 37.54 MPa and 4.41% (25Gel:75CMC), respectively. A significant improvement in antimicrobial property of gelatin films against two food pathogens, namely Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was obtained in the presence of CMC. The effectiveness of gelatin-CMC blend films to extend the shelf life of agricultural products was evaluated in a 14-day preservation study. The gelatin-CMC films were successfully controlled the weight loss and browning index of the fruits up to 50.41% and 31.34%, respectively. Overall, gelatin-CMC film is an environmental friendly film for food preservation.
  11. Gamma irradiation of corn starches with different amylose-to-amylopectin ratio
    Chung KH, Othman Z, Lee JS
    J Food Sci Technol, 2015 Oct;52(10):6218-29.
    PMID: 26396368 DOI: 10.1007/s13197-014-1700-4
    Corn starches with different amylose-to-amylopectin ratio (waxy, normal, Hylon V, and Hylon VII) were treated with five doses of gamma irradiation (1, 5, 10, 25, and 50 kGy). The effects of gamma irradiation on the physicochemical properties of starch samples were investigated. Waxy samples showed an increase of amylose-like fractions when irradiated at 10 kGy. The reduction in apparent amylose content increased with amylose content when underwent irradiation at 25 and 50 kGy. Low amylose starches lost their pasting ability when irradiated at 25 and 50 kGy. Results from thermal behavior and pasting profile suggested that low level of cross-linking occurred in Hylon VII samples irradiated at 5 kGy. Severe reduction in pasting properties, gelatinization temperatures and relative crystallinity with increasing irradiation intensity revealed that waxy samples were affected more by gamma irradiation; this also indicated amylopectin was the starch fraction most affected by gamma irradiation. Alteration level was portrayed differently when different kind of physicochemical properties were investigated, in which the pasting properties and crystallinity of starches were more immensely influenced by gamma irradiation while thermal behavior was less affected. Despite the irradiation level, the morphology and crystal pattern of starch granules were found remain unchanged by irradiation.
  12. Optimization of osmotic dehydration of Terung Asam (Solanum lasiocarpum Dunal)
    Chiu MT, Tham HJ, Lee JS
    J Food Sci Technol, 2017 Sep;54(10):3327-3337.
    PMID: 28974818 DOI: 10.1007/s13197-017-2785-3
    This study was designed to determine the effect of osmotic dehydration (OD) process temperature (35-55 °C), sucrose concentration (40-60% w/w) and immersion time (90-210 min) on the water loss (WL), solid gain (SG), DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP) and sensory quality of the dehydrated Terung Asam slices. Response Surface Methodology with Central Composite Design was applied to investigate the influence of these variables on the aforementioned responses. The increase in the levels of these processing parameters increased the WL and SG. The antioxidant activities also increased with sugar concentration, but reduced with immersion time and temperature elevation. About 36-80% of IC50 and 47-72% of FRAP were depleted after osmotic process. The loss of antioxidants was predominantly due to leaching during osmotic treatment rather than hot air drying. Despite the losses of these compounds, osmotic pretreatment was able to improve the sensory quality of the product. The optimum OD process condition was predicted as process temperature 38.1 °C, sucrose concentration 55.6% and osmotic duration 126.3 min.
  13. Fulltext Antioxidant and antibacterial activity of Rhoeo spathacea (Swartz) Stearn leaves
    Tan JB, Lim YY, Lee SM
    J Food Sci Technol, 2015 Apr;52(4):2394-400.
    PMID: 25829624 DOI: 10.1007/s13197-013-1236-z
    The decoction and infusion of Rhoeo spathacea (Swartz) Stearn leaves have been recognized as a functional food particularly in South America, but has not yet gained international popularity as a beverage. The primary aim of this study was to establish the viability of R. spathacea aqueous leaf extracts as a beverage, in terms of its antioxidant activity and antibacterial activity. The antioxidant contents of aqueous and methanol leaf extracts were evaluated by the total phenolic content (TPC) and total flavonoid content (TFC) assays. The antioxidant activities measured were DPPH radical scavenging activity (FRS), ferric reducing power (FRP) and ferrous ion chelating (FIC) activity. The aqueous leaf extracts in the forms of decoction and infusion, were found to have comparable TPC and antioxidant activity with other herbal teas previously reported by our research group. Both decoction and infusion also exhibited antibacterial activity against six species of Gram positive and four species of Gram negative bacteria, notably methicillin-resistant Staphylococcus aureus and Neisseria gonorrhoeae. A total of four different known phenolic compounds were identified by HPLC and MS, three of which have not been previously reported to be found in this plant. Both the decoction and infusion of the leaves R. spathacea have potential to be popularized into a common beverage.
  14. Fulltext A review on application of ultrasound and ultrasound assisted technology for seed oil extraction
    Thilakarathna RCN, Siow LF, Tang TK, Lee YY
    J Food Sci Technol, 2023 Apr;60(4):1222-1236.
    PMID: 36936117 DOI: 10.1007/s13197-022-05359-7
    Oil has extensively been extracted from oil-bearing crops and traded globally as a major food commodity. There is always a huge demand from the fats and oils industries to increase oil yield because of profitability benefits. If extraction is conducted under mild operating conditions to preserve and improve the oil quality, then it would be an added value. Ultrasound that works on the cavitational action helps to fulfil the gap. Ultrasound is gaining tremendous interest as an alternative to replace the current conventional extractions approach because of its multiple benefits. Cavitation generated by ultrasound eases the release of oil from cell matrices, thereby allowing the extraction to be carried out under mild processing conditions. The effect enhances the oil yield whilst preserving the quality of the oil. In ultrasound, green solvents can be used to replace toxic organic solvents. Recent up-to-date approaches utilised a combination of ultrasound with enzyme, microwave and supercritical technology to further enhance the oil extraction. This review highlights a comprehensive work of the impact of ultrasound and ultrasound in combination with other technologies on oil extraction, which emphasises the extraction yield and physicochemical properties of the oil, such as fatty acid composition, oxidative stability with the retention of the lipophilic phytochemicals and iodine, saponification values and colour parameters. Understanding of ultrasonication techniques for oil extraction served to be essential and useful information for the fats and oils scientists from academia and industries to explore the possibility of employing a sustainable and mild approaches for extracting oil from various crops.
  15. Fulltext The effect of extrusion screw-speed on the water extractability and molecular weight distribution of arabinoxylans from defatted rice bran
    Fadel A, Plunkett A, Ashworth J, Mahmoud AM, Ranneh Y, El Mohtadi M, et al.
    J Food Sci Technol, 2018 Mar;55(3):1201-1206.
    PMID: 29487463 DOI: 10.1007/s13197-017-3010-0
    Arabinoxylans (AXs) are major dietary fibre in cereals. Recently, AXs have attracted a great deal of attention because of their biological activities. These activities have been suggested to be related to the content of low molecular weight (Mw) AXs, in particular those with Mw below 32 kDa. Rice bran is a rich source of AXs. However, water extraction of AXs is difficult and often gives low yield. Extrusion processing has been used to increase the solubility of cereal dietary fibre. The aim of this research was to study the effect of extrusion screw-speeds (80 and 160) rpm on the extraction yield and Mw of water extractable AXs from rice bran. It was found that the extraction of AXs increased significantly with an increase in screw speed and was accompanied by a significant decrease in the Mw of AXs from extruded rice bran. The percentage of very low molecular weight AXs (0.79-1.58 kDa) significantly increased with increasing screw speed.
  16. Fulltext The impact of four processing methods on trypsin-, chymotrypsin- and alpha-amylase inhibitors present in underutilised legumes
    Choi WC, Parr T, Lim YS
    J Food Sci Technol, 2019 Jan;56(1):281-289.
    PMID: 30728570 DOI: 10.1007/s13197-018-3488-0
    The global trend in increasing plant-based protein diets due to health and ideological reasons, has created an increased demand for food legumes that exceeds current production. To meet this demand, it is timely to reduce relying solely on soybean, and explore the potential of the underutilised legumes that are cultivated regionally. Underutilised legumes are rich in protein, carbohydrates and other nutrients that are essential for consumer. However, relatively little is known about their anti-nutritional properties and processing methods. Anti-nutritional factors (ANFs) such as enzyme inhibitors are prevalent in legumes and may interfere with digestibility and nutrient absorption. Nevertheless, an optimised food processing method will overcome this challenge and warrant a safe inclusion of legume in plant-based protein diets. Hence current study aimed to optimise the food processing methods (soaking, wet heating, autoclaving and freezing) and evaluate their efficiency in eliminating the enzyme inhibitors [trypsin, chymotrypsin (CIA) and α-amylase (AIA) inhibitors] present in seven underutilised legumes. Current study showed that autoclaving at 121 °C for 15 min reduced the AIA in all underutilised legumes tested. The AIA and CIA of bambara groundnut were successfully inactivated by wet heating at 50 °C for 60 min, and by autoclaving at 121 °C for 15 min. While the CIA of chickpea was successfully inactivated by freezing at - 80 °C for 24 h.
  17. Fulltext Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product
    Nyam KL, Leao SY, Tan CP, Long K
    J Food Sci Technol, 2014 Dec;51(12):3830-7.
    PMID: 25477650 DOI: 10.1007/s13197-012-0902-x
    Roselle (Hibiscus sabdariffa L.) seed is a valuable food resource as it has an excellent source of dietary fibre. Therefore, this study examined the functional properties of roselle seeds. Replacement of cookie flour with roselle seed powder at levels of 0-30 % was investigated for its effect on functional and nutritional properties of cookies. Among the four formulations cookies, the most preferred by panelists was 20 % roselle seed powder cookie (F3), followed by 10 % roselle seed powder cookie (F2) and 30 % roselle seed powder cookie (F4). The least preferred formulation among all was control cookie (F1). Cookie with 20 % roselle seed powder added showed higher content of total dietary fibre (5.6 g/100 g) as compared with control cookie (0.90 g/100 g). Besides that, cookies incorporated with roselle seed powder exhibited improved antioxidant properties. Thus, roselle seed powder can be used as a dietary fibre source and developed as a functional ingredient in food products.
  18. Fulltext Quality changes of stabilizer-free natural peanut butter during storage
    Mohd Rozalli NH, Chin NL, Yusof YA, Mahyudin N
    J Food Sci Technol, 2016 Jan;53(1):694-702.
    PMID: 26787989 DOI: 10.1007/s13197-015-2006-x
    The storage stability of preservative-free peanut butter was evaluated for changes in physicochemical quality including moisture content and water activity, microbiological properties, oxidative stability and textural quality in terms of spreadability and firmness. The study was conducted for 16 weeks at storage temperature of 10, 25 and 35 °C on natural and pure peanut butter produced from two varieties of peanuts, the Virginia and Spanish TMV-2 varieties of China and India origin, respectively. The peanuts were ground using a high speed grinder for 2.5 and 3.0 min to produce peanut butter without addition of other ingredient. The natural peanut butter exhibited stability and had acceptable microbial count during storage. Storage at 10 °C gave similar textural quality with commercial product until week 8 and without appreciable loss in oxidative stability until week 12. At higher storage temperatures of 25 and 35 °C, oxidative stability was shortened to 4 weeks of storage. Among the factors of storage temperature and time, grinding time and peanut variety, storage temperature had the most significant effects on quality changes of natural peanut butter.
  19. Fulltext Influence of drying treatments on antioxidant capacity of forage legume leaves
    Sang SY, Jamharee F, Prasad KN, Azlan A, Maliki N
    J Food Sci Technol, 2014 May;51(5):988-93.
    PMID: 24803709 DOI: 10.1007/s13197-011-0596-5
    This study was aimed to investigate the antioxidant capacities of four common forage legume leaves namely, Arachis pintoi (Pintoi), Calapogonium mucunoides (Calapo), Centrosema pubescens (Centro), and Stylosanthes guanensis (Stylo). Two different drying methods (oven-drying and freeze-drying) were employed and antioxidant activities were determined by DPPH, Ferric Reducing Antioxidant Power (FRAP) and β-carotene bleaching assays. Total phenolic content (TPC) was determined using Folin-Ciocalteu assay. Freeze-dried extract showed the highest antioxidant activities by DPPH (EC50 values 1.17-2.13 mg/ml), FRAP (147.08-246.42 μM of Fe(2+)/g), and β-carotene bleaching (57.11-78.60%) compared to oven drying. Hence, freeze drying treatment could be considered useful in retention of antioxidant activity and phenolic content.
  20. Fulltext The free radical scavenging and antioxidant activities of pod and seed extract of Clitoria fairchildiana (Howard)- an underutilized legume
    Annegowda HV, Bhat R, Tze LM, Karim AA, Mansor SM
    J Food Sci Technol, 2013 Jun;50(3):535-41.
    PMID: 24425949 DOI: 10.1007/s13197-011-0370-8
    We evaluated the phenolic content and antioxidant capacities of pod and seed extracts (in methanol, ethanol, and water) of an underutilized legume, Clitoria fairchildiana (Howard). The antioxidant capacity of the extracts was determined using the ferric reducing antioxidant potential assay, and the free radical-scavenging capacity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical-scavenging and ABTS assays. In addition, the total flavonoids, flavonols, and tannin contents were also determined. Overall, the methanol extracts of the pod contained high concentration of phenolics and showed high antioxidant capacities compared to seed extracts. In addition, a positive correlation was found between total phenol and tannin versus antioxidant capacity. Results of the present study indicate pods and seeds of C. fairchildiana to possess rich amount of natural antioxidants, and can be further explored for their possible use as a natural additive in food or in pharmaceutical industries.
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