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Fulltext Nutritional profile and antioxidative properties of selected tropical wild vegetables

Ng, X.N., Chye, F.Y., Mohd Ismail, A.

International Food Research Journal, 2012;19(4):1487-1496.
MyJurnal

Five underutilized wild vegetables namely Limnophila aromaticoides, Ceratopetris thalictroides, Crassocephalum crepidioides, Etlingera elatoir and Monochoria vaginalis were analyzed for nutritional values, phenolic components and antioxidant activities. These wild greens were found to have high fibre (11.3-19.8 g/100g) and ash (13.0-17.6 g/100g) contents as compared to commercialized species, Brassica juncea. The iron content of Monochoria vaginalis is four times higher than Brassica juncea (33.1 mg/g dry weight). Crassocephalum crepidioides demonstrated remarkable lipid peroxidation inhibition (90.4%). The phenolic content of Etlingera elatoir is two times higher than Brassica juncea. Thus, it is of both great free radical scavenger and iron chelators with the lowest EC50 values of 1.8 mg/ml and 2.3 mg/ml respectively. As a conclusion, these wild vegetables could be potentially used in alleviating micronutrients deficiency especially for the rural populace and as a potent source of natural antioxidants.

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 Nutritive qualities of patties prepared with mixture of meat and oyster mushroom

Wan Rosli, W.I., Solihah, M.A.

International Food Research Journal, 2014;21(5):2001-2006.
MyJurnal

Nutritive qualities of patties prepared from chicken, beef and oyster mushroom were determined. Three groups of rats were fed with patty diets prepared with either a combination of 75% chicken + 25% oyster mushroom (CMP) or 75% beef + 25% oyster mushroom (BMP) or 100% chicken patty + 0% oyster mushroom (CP). There was no significant difference (P < 0.05) in total tryglyceride (0.3-0.5 mmol/L), total cholesterol (1.7-1.9 mmol/L) LDL-cholesterol (0.3-0.4 mmol/L) and HDL-cholesterol (1.2-1.4 mmol/L) for all groups except for protein free. Protein effeciency ratio (PER) values of CMP and BMP groups were significantly lower than casein group but significantly higher than chicken patty (CP) group. Both CMP and BMP fed groups recorded PER values at 1.73 and 1.69 while CP had PER value at 1.52. The AD of rats fed with CMP, BMP and CP diets were closely ranged from 98.3-98.9% but not significant as compared to casein diet group (98.5%). The close AD values between CMP, BMP and CP indicated that the mixture of patty protein from either chicken or beef with protein of oyster mushroom did not affect digestibility aspect. In summary, addition of oyster mushroom into either chicken or beef patties did not changed AD but improved PER value, thus proving that oyster mushroom could be used as an alternative ingredient to replace meat partially in the making of patties.

Matched MeSH terms: Nutritive Value
Fulltext Factors affecting dining satisfaction and acceptability of food item among athletes during a sporting event

Mohalijah, M.A., Boo, H.C., Muhammad Shahrim, A.K., Ainul Zakiah, A.B.

International Food Research Journal, 2014;21(5):1719-1724.
MyJurnal

Athletes are a special group of consumers whose specific diet requirement is important during training and competition to ensure their success. As commercial foodservice establishments are increasing involved in providing foods to this group of consumers on one hand and the lack of research investigating the athletes’ dining satisfaction, especially meeting their diet requirement on the other hand, this study was conducted to investigate the influence of nutritional factors in athletes’ dining satisfaction and the acceptance of various foods provided in an international sporting event. Following a stratified random sampling, 700 athletes were selected from the entire population of 1330 participants. The final usable sample size was 450 (64.3% response rate). Regression analysis revealed that overall service, overall food quality, grooming of server, and nutritional information tag significantly influence the overall dining satisfaction among athletes. In addition, nutritional value, menu variety, fat content, freshness, and taste were found as the most important determinant in almost all food categories. It is intriguing that meeting diet requirement is not a significant factor but nutritional information tag is. Important implications were discussed. Nutrition education is recommended for foodservice operators especially when they are involved in providing food for sporting events. It is advisable that an appointed specialized sport dietitian or nutritionist to a sporting event works together with the foodservice operators to ensure that the menu meets the nutritional requirement of athletes.

Matched MeSH terms: Nutritive Value
Fulltext Potential use of Malaysian rubber (Hevea brasiliensis) seed as food, feed and biofuel

International Food Research Journal, 2010;17(3):527-534.
MyJurnal

Rubber seed as a waste product from rubber plantations contains nutritive values that can be harnessed
as food for human, feed for animals or biofuel for energy. Proximate analysis showed moisture content of
3.99%, protein content of 17.41 g/100g, fat content of 68.53 ± 0.04 g/100g and ash content of 3.08 ± 0.01
g/100g. Amino acid in rubber seed is high in Glutamic acid (16.13%) and low in Cysteine (0.78%). Despite its potential as a source of protein, fresh rubber seeds contain a toxic factor, cyanogenetic glucoside (186 mg/kg). FAME analysis indicated that rubber seed oil is high in oleic, linoleic and linolenic acid. The fuel potential of rubber seed (585.41 kJ/kg) is in reasonable agreement with ASTM.

Matched MeSH terms: Nutritive Value
Fulltext Determination of flavonoids in Citrus grandis (Pomelo) peels and their inhibition activity on lipid peroxidation in fish tissue

Zarina, Z., Tan S.Y.

International Food Research Journal, 2013;20(1):313-317.
MyJurnal

The peels of pomelo contribute 30% of the fruit weight and yet it has been dump without recognizing the possible nutritional value of the peels. Study has been carried out to identify flavonoid content of the peels and analysed the activity of the flavonoid towards inhibition of lipid peroxidation. Optimization of flavonoid extraction was conducted using aqueous solvent (methanol and ethanol), extraction time (1-3 h) and extraction temperature (50°C-80°) via water bath extraction. The total content of flavonoids was quantitatively determined by using coloration methods with chromogenic system of NaNO2–Al (NO3)3–NaOH and and it was found that the extraction at 65ºC for 2 h in aqueous ethanol was the optimized condition for maximum flavonoids i.e. 190.42mg/L. A spectrophometric analysis was performed to evaluate flavonoid activity towards lipid peroxidation in the fish tissue. There was reduction in Peroxide value (PV) indicated the inhibition of lipid peroxidation in fish treated with pomelo peel as evidence of concurrency of positive flavonoid activity.

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 Biotechnological applications of microalgae

Chu, Wan-Loy

International e-Journal of Science, Medicine & Education, 2012;6(10):0-0.
MyJurnal

Microalgae are important biological resources that have a wide range of biotechnological
applications. Due to their high nutritional value, microalgae such as Spirulina and Chlorella are being mass cultured for health food. A variety of high-value products including polyunsaturated fatty acids (PUFA), pigments such as carotenoids and phycobiliproteins, and bioactive compounds are useful as nutraceuticals and pharmaceuticals, as well as for industrial applications. In terms of environmental biotechnology, microalgae are useful for bioremediation of agro-industrial wastewater, and as a biological tool for assessment and monitoring of environmental toxicants such as heavy metals, pesticides and pharmaceuticals. In recent years, microalgae have attracted much interest due to their potential use as feedstock for biodiesel production. In Malaysia, there has been active research on microalgal biotechnology for the past 30 years, tapping into the potential of our
rich microalgal resources for high-value products and applications in wastewater treatment and assessment of environmental toxicants. A culture collection of microalgae has been established, and this serves as an important resource for microalgal biotechnology
research. Microalgal biotechnology should continue to be regarded as a priority area of research in this country.

Matched MeSH terms: Nutritive Value
Fulltext Effect of germination on total dietary fibre and total sugar in selected legumes

Megat, R.M.R., Azrina, A., Norhaizan, M.E.

International Food Research Journal, 2016;23(1):257-261.
MyJurnal

Legume is a plant in the family of Fabaceae (or Leguminosae) that is cultivated and consumed
throughout the world. Legume’s role in human health appears to be limited because of several
limiting factors such as low protein and starch digestibility, poor mineral bioavailability and
high antinutritional factors. Germination is defined as a process that occurs during seed growth
that starts with uptake of water until the emergence of radicle through the surrounding structure.
It has been suggested that germination is a cheaper and more effective technology that can
improve the quality of legumes by increasing their nutritional value. This study was conducted
to compare changes in dietary fibre and total sugar compositions after germination process in
kidney, mung, soy beans and peanuts. Total dietary fibre was found to be significantly increased
(p

Matched MeSH terms: Nutritive Value
Impact of biochar and compost amendment on soil quality, growth and yield of a replanted apple orchard in a 4-year field study

Safaei Khorram M, Zhang G, Fatemi A, Kiefer R, Maddah K, Baqar M, et al.

J Sci Food Agric, 2019 Mar 15;99(4):1862-1869.
PMID: 30264414 DOI: 10.1002/jsfa.9380

BACKGROUND: Numerous studies have addressed the positive effects of organic amendments on soil and plant productivity under short-term field studies. However, to date, few studies have been conducted on the effects of organic amendment on the orchards where high nutrient bioavailability is required. This study deals with the effects of biochar and compost on soil quality, growth and yield of a replanted apple orchard in the northeast of Iran.
RESULTS: Biochar+compost application resulted in 37% and 300% higher soil total organic carbon and available phosphorus content, respectively, during the first 3 years of experimentation compared to control. Similarly, trunk diameter and shoot number of apple trees increased 23-26% by the end of the first year. Nevertheless, there were no significant changes in fruitfulness, fruit weight or starch pattern index as productivity indices.
CONCLUSION: Biochar and compost were beneficial in improving soil quality, mainly by increasing soil nutrient content and decreasing soil bulk density, and in increasing plant growth at early growth stages of apple orchards. However, they failed to enhance overall yield and fruit quality, most likely due to their limited ability to suppress apple replant disease. © 2018 Society of Chemical Industry.

Matched MeSH terms: Nutritive Value
Bridging the food security gap: an information-led approach to connect dietary nutrition, food composition and crop production

Azman Halimi R, Barkla BJ, Andrés-Hernandéz L, Mayes S, King GJ

J Sci Food Agric, 2020 Mar 15;100(4):1495-1504.
PMID: 31756768 DOI: 10.1002/jsfa.10157

BACKGROUND: Food security is recognized as a major global challenge, yet human food-chain systems are inherently not geared towards nutrition, with decisions on crop and cultivar choice not informed by dietary composition. Currently, food compositional tables and databases (FCT/FCDB) are the primary information sources for decisions relating to dietary intake. However, these only present single mean values representing major components. Establishment of a systematic controlled vocabulary to fill this gap requires representation of a more complex set of semantic relationships between terms used to describe nutritional composition and dietary function.
RESULTS: We carried out a survey of 11 FCT/FCDB and 177 peer-reviewed papers describing variation in nutritional composition and dietary function for food crops to identify a comprehensive set of terms to construct a controlled vocabulary. We used this information to generate a Crop Dietary Nutrition Data Framework (CDN-DF), which incorporates controlled vocabularies systematically organized into major classes representing nutritional components and dietary functions. We demonstrate the value of the CDN-DF for comparison of equivalent components between crop species or cultivars, for identifying data gaps and potential for formal meta-analysis. The CDN-DF also enabled us to explore relationships between nutritional components and the functional attributes of food.
CONCLUSION: We have generated a structured crop dietary nutrition data framework, which is generally applicable to the collation and comparison of data relevant to crop researchers, breeders, and other stakeholders, and will facilitate dialogue with nutritionists. It is currently guiding the establishment of a more robust formal ontology. © 2019 Society of Chemical Industry.

Matched MeSH terms: Nutritive Value
Effect of different drying techniques on the nutritional values of oyster mushroom (pleurotus sajor-caju)

Aishah M, Wan Rosli W

Sains Malaysiana, 2013;42:937-941.

Mushrooms are basically fungi, which have fleshy and spore-bearing fruiting body. This family of fungi literally has thousands of varieties of mushroom throughout the world. Oyster mushrooms are uniquely distinctive and they do look like oysters. Drying these mushroom confer a stabilizing property to it and then can be stored for a longer period. The nutritional values of the dried oyster mushroom with different drying techniques were thus determined. There were three different drying techniques used. These include low heat air blow (LHAB, AnjaadTM), sun drying (SD) and gas laboratory oven (LO) drying. All three samples were analyzed for beta-glucan content, water activity, colour, proximate analysis and dietary fibre concentration. The result showrd that LHAB method confers the lowest water activity compared with the other two drying methods. It also has the lowest colour measurement for brightness. Mushroom samples dried by LHAB techniques contain the highest concentration of both fat and carbohydrate compared with the other two methods. Besides, SD method confers the highest beta-glucan content. On the other hand, dietary fibres observed in LO dried samples contain the highest fibre content among the three drying treatments. In conclusion, LHAB method is recommended in reducing water activity and increasing proximate contents while both SD and LO are good in preserving beta-glucan and dietary fibre contents, respectively.

Matched MeSH terms: Nutritive Value
A Review on Phytochemistry, Pharmacological Action, Ethanobotanical Uses and Nutritional Potential of Kedrostis foetidissima (Jacq.) Cogn

Pavithra K, Saravanan G

Cardiovasc Hematol Agents Med Chem, 2020;18(1):5-20.
PMID: 32048980 DOI: 10.2174/1871525718666200212095353

Nature is an amazing source for food, shelter, clothing and medicine. An impressive number of modern drugs are isolated from many sources like plants, animals and microbes. The development of natural products from traditional medicines is of great importance to society. Modern concepts and methodologies with abundant clinical studies, unique diversity of chemical structures and biological activities aid the modern drug discovery process. Kedrostis foetidissima (Jacq.) Cogn., a traditional medicinal plant of the Cucurbitaceae family, is found in India, Sri Lanka, Ethiopia and Western Malaysia. Almost all parts of the plant are used in traditional systems of medicines and reported having medicinal properties in both in vitro and in vivo studies. In the last few years, extensive research work had been carried out using extracts and isolated phytoconstituents from Kedrostis foetidissima to confirm its pharmacology and biological activities. Many scientific reports show that crude extracts and extensive numbers of phytochemical constituents isolated from Kedrostis foetidissima have activities like antimicrobial, antioxidant, anticancer, gastroprotective, anti-inflammatory and various other important medicinal properties. The therapeutic properties of the plants are mainly attributed to the existence of phytoconstituents like phenols, alkaloids, flavonoids, tannins, terpenoids and steroids. This comprehensive review in various aspects gave a brief overview of phytoconstituents, nutritional values and medicinal property of the plant and might attract the researchers to explore its medicinal activity by discovering novel biologically active compounds that can serve as a lead compound in pharmaceutical and food industry.

Matched MeSH terms: Nutritive Value
Fulltext Honey as an antioxidant therapy to reduce cognitive ageing

Azman KF, Zakaria R

Iran J Basic Med Sci, 2019 Dec;22(12):1368-1377.
PMID: 32133053 DOI: 10.22038/IJBMS.2019.14027

This paper reviews the potential role of honey as a therapeutic antioxidant to reduce oxidative stress and improve cognitive ageing. All articles indexed to PubMed Central (PMC) were searched using the following key words: honey, antioxidant, memory and ageing. Honey is a natural insect-derived product with therapeutic, medicinal and nutritional values. Antioxidant properties of honey quench biologically-circulating reactive oxygen species (ROS) and counter oxidative stress while restoring the cellular antioxidant defense system. Antioxidant properties of honey may complement its nootropic effects to reduce cognitive ageing.

Matched MeSH terms: Nutritive Value
Winged bean (Psophocarpus tetragonolobus (L.) DC.) for food and nutritional security: synthesis of past research and future direction

Tanzi AS, Eagleton GE, Ho WK, Wong QN, Mayes S, Massawe F

Planta, 2019 Sep;250(3):911-931.
PMID: 30911885 DOI: 10.1007/s00425-019-03141-2

MAIN CONCLUSION: Winged bean is popularly known as "One Species Supermarket" for its nutrient-dense green pods, immature seeds, tubers, leaves, and mature seeds. This underutilised crop has potential beneficial traits related to its biological nitrogen-fixation to support low-input farming. Drawing from past knowledge, and based on current technologies, we propose a roadmap for research and development of winged bean for sustainable food systems. Reliance on a handful of "major" crops has led to decreased diversity in crop species, agricultural systems and human diets. To reverse this trend, we need to encourage the greater use of minor, "orphan", underutilised species. These could contribute to an increase in crop diversity within agricultural systems, to improve human diets, and to support more sustainable and resilient food production systems. Among these underutilised species, winged bean (Psophocarpus tetragonolobus) has long been proposed as a crop for expanded use particularly in the humid tropics. It is an herbaceous perennial legume of equatorial environments and has been identified as a rich source of protein, with most parts of the plant being edible when appropriately prepared. However, to date, limited progress in structured improvement programmes has restricted the expansion of winged bean beyond its traditional confines. In this paper, we discuss the reasons for this and recommend approaches for better use of its genetic resources and related Psophocarpus species in developing improved varieties. We review studies on the growth, phenology, nodulation and nitrogen-fixation activity, breeding programmes, and molecular analyses. We then discuss prospects for the crop based on the greater understanding that these studies have provided and considering modern plant-breeding technologies and approaches. We propose a more targeted and structured research approach to fulfil the potential of winged bean to contribute to food security.

Matched MeSH terms: Nutritive Value
Yield and nutritional composition of oyster mushrooms: an alternative nutritional source for rural people

Mostak Ahmed, Noorlidah Abdullah, Nuruddin MM

Sains Malaysiana, 2016;45:1609-1615.

In recent decades, minimizing the frequency of nutrient deficiency and malnutrition in rural areas of developing
countries becomes an alarming issue. Oyster mushrooms are rich source of both macro and micro nutrients. The
objective of this paper was to evaluate the yield of newly introduced oyster mushroom strains viz. Pleurotus sajorcaju
(PSC), Pleurotus flabellatus (FLB), Pleurotus florida (FLO), Pleurotus ostreatus (PO2
and PO3
), Pleurotus ostreatus
(HK-51) and Pleurotus geesteranus (PG1
and PG3
) and to justify their nutritional values when grown in the climatic
condition of Bangladesh. Strain HK-51 produced the highest amount of fresh sporophore (197.80 g). In contrast, the
highest number of fruiting body was obtained from the strain FLO (82 g) followed by strain PSC (69 g). Strain PG1 has
recorded the highest biological yield (278 g), productivity (55%) and biological efficiency (96%). Nutrient and mineral
analysis of sporophore of strain PG1 showed protein (31.80%), lipid (3.6%), potassium (1.3 mg/100 g), phosphorus
(0.8 mg/100 g), calcium (32 mg/100 g), iron (43 mg/100 g), magnesium (12 mg/100 g), copper (3.5 mcg/100 g), zinc
(12.5 mcg/100 g) and manganese (2.3 mcg/100 g). This study showed that the strain PG1
performed well with regard to
quality and productivity as compared to other strains. Hence, oyster mushroom strain PG1
is a potential cheap source
of nutrients and minerals to combat socioeconomic problems including malnutrition, diseases linked to malnutrition,
poverty reduction and agricultural diversity.

Matched MeSH terms: Nutritive Value
A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects

Rahman MM, Mat K, Ishigaki G, Akashi R

Anim Sci J, 2021 Dec;92(1):e13594.
PMID: 34289204 DOI: 10.1111/asj.13594

Year by year, huge quantities of by-products are generated during the manufacturing process of soybean-based products. Okara is one of the by-products, and it is an insoluble portion of the soybean. It consists of high moisture (8.4-22.9%); on dry matter basis, it contains high metabolizable energy (9.0-14.2 MJ/kg) and other components that include crude protein (20.9-39.1%), crude fiber (12.2-61.3%), crude fat (4.9-21.5%), and ash (3.4-5.3%). Fermentation of okara improves its nutritional quality and reduces its anti-nutrient contents. Due to animals' palatability, okara can be used to replace the soybean meal/concentrate feed partially or completely in ruminant's diet and partially in nonruminant's diet. Okara feeding does not depress the intake, digestibility, growth, milk production, blood metabolic profiles, and meat quality of animals. However, this by-product decays quickly due to its high moisture content, and its heavy weight and sticky nature make it difficult to process and expensive to dry using conventional methods. This paper thoroughly summarizes the utilization of okara as animal feed in the cause of developing a general guideline with favorable levels of inclusion in the diets of animals for its exploitation and valorization. This review will encourage further research to develop eco-friendly and value added feed for animals.

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
Fulltext Review article : phytase: application in food industry

Afinah, S., Yazid, A.M, Anis Shobirin, M.H, Shuhaimi, M.

International Food Research Journal, 2010;17(1):13-21.
MyJurnal

Phytates have been considered as a threat in human diet due to its antinutrients behaviour which
known as strong chelators of divalent minerals such as Ca2+, Mg2+, Zn2+ and Fe2+. Phytic acid has a potential for binding positively charged proteins, amino acids, and/or multivalent cations or minerals in foods. The resulting complexes are insoluble, difficult for humans to hydrolyze during digestion, and thus, typically are nutritionally less available for absorption. The reduction of this phytates can be achieved through both enzymatic and nonenzymatic removal. Enzymatic degradation includes addition of either isolated form of wild-type or recombinant exogenous phytate-degrading enzymes microorganisms in the food matrix. Non-enzymatic hydrolysis of phytate occurred in the final food during food processing or physical separation of phytate-rich parts of the plants seed. The application of phytase with respect to breadmaking process, probiotics, animal feed supplement and transgenic crops are emphasised in this paper.

Matched MeSH terms: Nutritive Value
Fulltext Impact of Non-Thermal Processing on Antioxidant Activity, Phenolic content, Ascorbic Acid content and Color of Winter Melon Puree

Wan Saidatul, S.W.K., Noriham, A., Zainal, S., Khairusy, S.Z., Nurain, A.

International Food Research Journal, 2013;20(2):633-638.
MyJurnal

In the last decade, non-thermal processing for inactivating microorganisms has been developed in response to the worldwide interest for more fresh and improved quality of food products. Winter melon is a very perishable fruit, hence, processing into puree is a necessity. However application of heat in the production of puree could affect the nutritional values, thus, application of non thermal treatment in combination with preservation method is significant for this fruit. This study was conducted to evaluate the effect of non-thermal processing in combining with preservation method on antioxidant activity, level of key antioxidant groups (total phenolic and ascorbic acid content) and the color of winter melon puree. Total phenolic content (TPC) was measured using Folin-Ciocalteu reagent. Ascorbic acid (AA) was determined using 2,6-dichlorophenol-indophenol titration method. Antioxidant activity were determined using four antioxidant assays namely Ferric Reducing Antioxidant Potential (FRAP), Oxygen Radical Absorbance Capacity (ORAC), 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) and β-Carotene Bleaching Assays. For the TPC, puree with pH 3 (28.5±1.3 GAE/g fresh weight) exhibited high in TPC as compared to puree with pH 3.5 and unprocessed puree. In contrast, unprocessed puree contains significantly high ascorbic acid (AA) content (35.9 ± 1.8 mg/100 g fresh mass) as compared to pH 3.0 and pH 3.5 purees. In general, antioxidant activity for all assays of pH 3.0 and pH 3.5 purees were significantly higher (p

Matched MeSH terms: Nutritive Value

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