The antioxidant properties of skin, flesh and kernel of Canarium odontophyllum fruit were determined. The methanolic extracts of the fruit were screened for their total phenolic content and antioxidant properties. The averaged antioxidant properties (mM TE/g FM) in skin, flesh, and kernel of Canarium odontophyllum were 16.46 ± 0.24, 20.54 ± 0.35, and 8.89 ± 0.29, respectively by DPPH assay; 151.24 ± 9.75, 70.58 ± 2.98, and 5.65 ± 0.02, respectively by FRAP assay; and 47.9 ± 0.00, 11.61 ± 1.14, and 3.00 ± 0.00, respectively by β-Carotene bleaching method. The averaged OH scavenging activity (mg DMSOE/mg FM) in skin, flesh, and kernel of Canarium odontophyllum were 43.33 ± 13.85, 7.81 ± 1.42, and 3.31 ± 0.80, respectively. While averaged total phenolic content (mg GAE/100g FM) were 387.5 ± 33.23, 267.0 ± 4.24, and 51.0 ± 0.00 for skin, flesh, and kernel respectively. Antioxidant activities were positively correlated with the total phenolic content (0.71 ≤ r ≤ 0.84).
Green leafy vegetables are good sources of carotenoids. Generally, food composition databases related to raw foods are available, but data on cooked foods in Malaysia are still lacking. Since carotenoids are prone to degradation during cooking processes, the present study was undertaken to evaluate the extent of nutrient loss in vegetables subjected to two conventional cooking methods, which were boiling and stir-frying with cooking durations of 4 and 8 minutes. The vegetables selected were Chinese cabbage (Brassica Pekinensis var. cephalata), swamp cabbage (Ipomoea aquatica), spinach (Spinacia oleracea), Ceylon spinach (Basella rubra), red spinach (Amaranthus gangeticus), white spinach (Amaranthus viridis) and tapioca shoots (Manihot utilissima). Percentage losses of nutrients after cooking treatment were calculated based on retention factors. Results obtained showed that stir-frying had reduced lutein content for all vegetables ranging from 8-89% while the effect of boiling for lutein varied (0-428%) with different vegetables at both cooking durations of 4 and 8 min. Boiling for 8 min increased retention of β carotene in all vegetables ranging from 18-380% except for Chinese cabbage and spinach compared with 4 min, while stir-frying generally increased the retention of β-carotene for all vegetables 2-3 times except for spinach. Cooked vegetables have variations in carotenoids composition brought by varying cooking conditions (time and temperature), type of vegetables and the interaction between cooking methods and type of vegetables.
The glycemic index (GI) was conducted on 14 healthy subjects who have consumed 25 g of available carbohydrate portions of glucose (standard food) and four test foods (red-fleshed seedless watermelon, red-fleshed seeded watermelon and yellow-fleshed watermelon, as well as a glass of red-fleshed seedless watermelon juice) in random order after an overnight fast. Red-fleshed seedless watermelon was usually processed as juice than red-fleshed seeded and yellow-fleshed watermelon. Blood glucose was measured at 0, 15, 30, 45, 60, 90 and 120 mins after intake of the foods. Incremental areas under the curve were calculated, whereas the glycemic index was determined by expressing the area under the curve after the test foods, as a percentage of the mean area under the curve after consuming standard food, was carried out. The results showed that the area under the curve for a portion of red-fleshed seedless was 98.17±6.39, red-fleshed seeded (94.10±7.45), yellow-fleshed (92.95±8.73), and a juice of redfleshed seedless (98.89±6.38) did not have any significant difference (p
Lycopene and total phenolics of pink guava puree industry by-products (refiner, siever and decanter)
were evaluated after steam blanching at selected temperatures and times. Lycopene content was in the order of decanter > siever > refiner (7.3, 6.3 and 1.5 mg/100 g, respectively), and the content of total phenolics was in the order of refiner > siever > decanter (4434.1, 2881.3 and 1529.3 mg GAE/100 g, respectively). Regression coefficients for temperatures (x1) and times (x2) from multiple linear regression models of siever and decanter showed significant (p
The ability to compare bovine and porcine skin gelatin based on their amino acid composition, polypeptides pattern, bloom strength, turbidity and foaming properties were investigated. Amino acid composition of both gelatin showed that the content of glycine, proline and arginine in porcine gelatin were higher than bovine gelatin. However, the polypeptides pattern between both gelatin is closely similar. The bloom strength of porcine gelatin was higher than bovine gelatin from pH 3 to pH 10. Both gelatin possessed highest bloom strength at pH 9. The lowest bloom strength of bovine gelatin was at pH 3 while porcine gelatin at pH 5. The highest turbidity of bovine gelatin obtained at pH 7 while porcine gelatin at pH 9. Foam expansion and foam stability of bovine gelatin were higher than porcine gelatin at all concentrations.
The peptide composition of gelatin is known to vary very common that the electrophoretic pattern of gelatin from one source differs from another source even for the same raw material. Therefore, the present study aimed to use proteomics field to identify gelatin polypeptides biomarker for depending on the condition under which collagen is hydrolyzed. Hence, it is porcine skins. The polypeptides obtained for porcine skin gelatins can be used as reference in future to detect the origins of gelatin added in the processed food. We compared porcine skin gelatin samples obtained from three producers. Total average numbers of polypeptides of porcine skin gelatins from company A, B and C were 303 ± 2.8, 285.5 ± 3.5 and 270.5 ± 4.9 spots respectively. 10 biomarkers were identified and presented in all different companies. We also did a mixture of porcine and bovine skin gelatin to detect the presence of these 10 biomarkers. The level of adulteration that could be detected was as low as 1.0% w/w
Gelatin is widely used in food and pharmaceutical products. However, the addition of gelatin especially in food products becomes a controversial issue among Muslims due to its animal origin. Thus, the present study was aimed to detect and differentiate the origin of gelatin added in processed foods using a combination method of sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and Principal Component Analysis (PCA). Porcine gelatin had exhibited 11 prominent polypeptides compared to bovine gelatin with 2 prominent polypeptides. Polypeptides of both gelatin sources at molecular weight ranged from 53 to 220 kDa can be used to differentiate between porcine and bovine gelatins using PCA. The efficiency in extracting gelatin from processed foods by different solutions was also evaluated. Extraction of gelatin in processed foods by cold acetone and deionised water had exhibited a similar polypeptide patterns, suggesting both solutions are suitable. The study indicated that approach of a simple gelatin extraction combined with SDS-PAGE and PCA, may provide robust information for gelatin species differentiation of processed foods.
Different heat treatments, (1) chilled, 4°C (2) boiled at 100°C for 30 min and (3) autoclaved at 121°C at 15 psi for 20 min were employed on goat meat to mimic domestic and industrial cooking. The effects on intensity of actin proteins was observed using two-dimensional gel electrophoresis where significant differences (p>0.05) were observed in the spot intensity between chilled and boiled samples, similarly in chilled and autoclaved samples. However, no significant difference was observed between boiled and autoclaved samples. The slight changes observed in the cooking of meat confirmed that actin protein is susceptible to denaturation cause by heat. MALDI-TOF/TOF analysis revealed the peptide-mass fingerprint between positions 21 – 374 that not affected by heat treatment. Peptides from this position merit the candidature of actin as putative thermostable marker for detecting goat meat (chevon) in food product.
This study aimed to determine the protective effects of CO pulp and kernel oils supplementation to normocholesterolemic and hypercholesterolemic rabbits. Rabbits from the treatment groups were supplemented with CO pulp and kernel oils for four weeks. Bloods were drawn from all experimental groups at baseline and fourth week to determine protective effects of CO oils supplementation on plasma total antioxidant status (TAS) and catalase (CAT) activity. Liver function tests (ALT, AST, and GGT activities) were also determined for all the groups. The results showed that CO oil supplementation increased plasma TAS in both normal and hypercholesterolemic groups. Plasma CAT activities in the hypercholesterolemic groups supplemented with CO oils were significantly reduced but not for the normocholesterolemic groups. Significant reduction of plasma AST was observed for the hypercholesterolemic rabbits given CO pulp and kernel oils compared with the hypercholesterolemic control rabbits, but not for plasma ALT and GGT. In the normocholesterolemic rabbits, CO pulp oil had caused a significant elevation of plasma ALT, AST, and GGT levels as compared to the negative control rabbits. Therefore, CO pulp and kernel oils are somehow not hepatotoxic, and the oils are potent functional foods.
Okra plant particularly its fruit is highly mucilage which composed of pectin and high content of carbohydrate. Byproducts of okra plant such as leaves and matured fruits will be discarded whenever the young fruits are harvested which eventually leads to environmental pollution. Those byproducts have potential to become plant-based alternative for bovine and pork related gelatin. This study aimed to determine the gel formation of pectin extracted from okra plant byproducts particularly the leaves, pulp (skin without seeds) and seeds. Pectin was extracted using a sequential extraction with the applications of hot buffer (HB) and hot buffer with chelating agents (CH). CH extraction gave the highest pectin yield (>40%) compared to HB and DA. The HB fraction harbored highly purified pectin due to high anhydro uronic acid content and degree of esterification. The highest pectin yield was extracted from seeds with an overall fraction yield of 86%, followed by the leaves (75%) and pulp (71%). The pectin was blended with konjac glucomannan (KG) in 5.0:1.6 ratio to form gel and stored for 16 - 18hr at 4°C ± 1.0. The gel formed using HB extraction was found to have significantly lower (p < 0.05) gel strength than HB with CH extraction. This study concluded that HB and CH pectin extracts derived from okra leaves, pulp and seeds have good potential to become gelling agent.
A cross-sectional study was conducted to determine bone health status and nutrient intakes among post-menopausal women residing in low cost houses in Cheras, Kuala Lumpur.
This research was to determine nutritional composition, essential and toxic elemental content, and major phenolic acid with antioxidant activity in Kadsura coccinea fruit. The results indicated that Kadsura coccinea fruit exhibited the high contents of total protein, total fat, ash and essential elements such as calcium (Ca), ferrum (Fe) and phosphorus (P). The levels of four common toxic elements, i.e. cadmium (Cd), mercury (Hg), arsenic (As) and lead (Pb), were lower than legal limits. By high-performance liquid chromatography (HPLC) analysis, gallic acid was identified as major phenolic acid in peel and pulp tissues. Its contents were no significant difference in both tissues. In comparison with two commercial antioxidants, the major phenolic acid extracted from Kadsura coccinea exhibited stronger 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activity and reducing power. Kadsura coccinea fruit is a good source of nutrition and natural antioxidant. It is worthwhile to popularize this exotic fruit around the world.
This study investigated the protein quality of two sets of Roselle seeds processed differently (dried and boiled). Twenty weanling Sprague Dawley rats were used to conduct the growth and nitrogen balance studies. Rats were fed with 10% (w/w) protein from dried (DS) and boiled (BS) Roselle seeds powder for 4 weeks. Casein was used in this study as a standard reference protein. There was a significantly higher (p < 0.05) food intake and weight gain by rats fed with BS compared with DS. In the growth study, there was no significant difference (p < 0.05) in protein efficiency ratio (PER) and net protein ratio (NPR) of BS compared to DS, but it was significantly different with casein (CD). PER value of rats fed with DS was significantly lower (p < 0.05) than casein. In the nitrogen balance study, true nitrogen absorption (TNA) and nitrogen balance (NB) of BS group was significantly higher (p < 0.05) than DS group. However, apparent digestibility (AD), true digestibility (TD) and biological value (BV) for both diets was not significantly different. This study showed that the protein quality of dried Roselle seeds was similar to the Roselle seeds boiled at 100oC for 30 minutes.
The use of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric techniques to differentiate butter from beef fat (BF) was investigated. The spectral bands associated with butter, BF, and their mixtures were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure butter and BF. For quantitative analysis, partial least square (PLS) regression was used to develop a calibration model at the selected fingerprint regions of 1500-1000 cm-1, with the values of coefficient of determination (R2) and root mean square error of calibration (RMSEC) are 0.999 and 0.89% (v/v), respectively. The PLS calibration model was subsequently used for the prediction of independent samples containing butter in the binary mixtures with BF. Using 6 principal components, root mean square error of prediction (RMSEP) is 2.42% (v/v). These results proved that FTIR spectroscopy in combination with multivariate calibration can be used for the detection and quantification of BF in butter formulation for authentication use.
The study was conducted to determine the mineral contents of 20 species of marine fish and 4 species of shellfish from the west coast of Peninsular Malaysia.Overall, the contents of micro minerals in all samples were below the permissible limits; except for oyster; with copper slightly higher than the limit set by FAO/WHO (1984), but below the limit set by Malaysian Food Regulations (1985); and zinc content higher than the limit set by Malaysian Food Regulations (1985), but below the limit set by FAO/WHO (1984). Meanwhile for macro minerals, most samples contained comparable sodium contents, significantly lower of potassium contents, higher calcium contents, and extremely higher of magnesium contents compared to the common ranges reported in the literatures. All samples were good sources of micro and macro minerals and could provide multi-health benefits if consumed in recommended amounts.
Differential scanning calorimetry (DSC) is developed and used for detection of butter adulteration with lard. Butter has the similar characteristics to lard makes lard a desirable adulterant in butter. DSC provides unique thermal profiling for lard and butter. In the heating thermogram of the mixture, there was one major endothermic peak (peak A) with a smaller shoulder peak embedded in the major peak that gradually smoothed out to the major peak as the lard percent increased. In the cooling thermogram, there were one minor peak (peak B) and two major exothermic peaks, peak C which increased as lard percent increased and peak D which decreased in size as the lard percent increased. From Stepwise Multiple Linear Regression (SMLR) analysis, two independent variables were found to be able to predict lard percent adulteration in butter with R2 (adjusted) of 95.82. The SMLR equation of lard percent adulteration in butter is 293.1 - 11.36 (Te A) - 2.17 (Tr D); where Te A is the endset of peak A and Tr D is the range of thermal transition for peak D. These parameters can serve as a good measurement parameter in detecting lard adulteration in butter. DSC is a very useful means for halal screening technique to enhance the authenticity of Halal process.
The objective of the study was to investigate the hypoglycaemic properties of Malaysian cocoa (Theobroma cacao) polyphenols extract in-vivo and insulin sensitivity in-vitro. Cocoa extract (CE) (containing 190 - 286 mg total polyphenol per gram extract) was prepared from fermented and roasted (140°C, 20 min) beans by extracting with 80% ethanol in the ratio of 1 to 10. For the in-vivo study, the CE was administered in three dosages (1%, 2%, and 3%) to groups of normal and diabetic rats for a period of 4 weeks by forcefeeding. Results showed that dosages of 1% and 3% CE significantly reduced (p < 0.05) plasma glucose levels in the diabetic rats. An in-vitro study (BRIN-BD11 cell lines) was used to evaluate the effect of CE on insulinsensitivity. The results demonstrated that CE at a concentration of 0.1 mg/ml significantly increased (p < 0.05) insulin level compared to the control. The results of this study showed that Malaysian cocoa polyphenol extract have the potential of being an insulin-mimetic agent. Further studies are on-going to elucidate the underlying mechanisms of polyphenols present in CE that contribute to the reduction of plasma glucose levels and insulin mimicking activity.
This study was conducted to ascertain the cytotoxicity effect of oil palm (Elaeis guineensis) kernel protein hydrolysates (OPKHs) produced from its protein isolate. A modified microplate titer WST-1 [2-(4-iodophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H-tetrazolium] assay was used to investigate the cytotoxicity of hydrolysates produced from protease and pepsin-pancreatin hydrolysis at various concentrations (0.1, 1, 10, 100 μg/ml and 1 mg/ml) using HepG2 cell model. Additionally, peptide stimulation test using OPKHs at 1 mg/ml was carried out to investigate whether OPKHs could serve as growth factor for HepG2 cells other than affecting its viability. As a result, oleic acid appeared to normalize the WST-1 readings of HepG2 cells treated with both hydrolysates at 1 mg/ml. The presence of amino acids in OPKHs could stimulate the growth and prolongs the viability of HepG2 cells. Both OPKHs were non-cytotoxic to HepG2 cells at all tested concentrations even at high concentrations. This study indicated that pepsin-pancreatin and protease hydrolysates produced from oil palm kernel protein were non-cytotoxic on HepG2 cells.
The bioaccessibility property of apigenin from Mangifera indica (Water Lily var.) was
investigated using in vitro gastrointestinal digestion model. Two digestion stages were
simulated namely the gastric and small intestinal digestion by using different enzymes and
physiological conditions that mimicked the digestion process. Following digestion, the
bioaccessible apigenin was analysed using HPLD-DAD-MS. Results showed that the apigenin
fraction in intestinal phase was higher than in gastric phase with amounts 1.03 ± 0.35 mg/100
g DW and 0.50 ± 0.08 mg/100 g DW, respectively. After 1 h exposure to gastric juice, the
bioaccessibility of apigenin was 20.26 ± 3.06% with 79.74 ± 3.06% losses during the digestion,
whereas in intestinal phase, the percentage of bioaccessibility significantly increased to 41.53
± 13.99% and 58.47 ± 13.99% losses after 2 h treatment with pancreatin. It was concluded that
the apigenin in Water Lily mango became bioaccessible, suggesting the absorption possibility
of the compound in the upper part of intestine, which can lead to the health-related outcomes.
This study investigated the effect of cacao liquor extract (CLE) on tumor marker enzymes--alkaline phosphatase (ALP), gamma-glutamyl transpeptidase (GGT), glutathione-S-transferase (GST), and glutathione reductase (GR) activities--in plasma and/or liver of hepatocarcinogenic rats, which were induced with diethylnitrosamine and 2-acetylaminofluorene. Twenty-nine male Sprague-Dawley rats (weighing 150-330 g) were divided into four groups (n = 6-8): normal control group (N), normal group + CLE (NE), cancer group (C), and cancer group + CLE (CE). Analysis of variance showed significant differences (P