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  1. Zawawi, N., Azizah, A. H., Maznah, I.
    MyJurnal
    The aim of the present study was to assess the anti-obesity and lipolysis effects of Strobilanthes
    crispus leaves extract (SCE) in diet-induced obese (DIO) rats by administering 1% (w/w) of
    SCE in drinking water. Methods: Normal Sprague-Dawley rats were induced obese using a
    high-fat (HF) diet formulation for 14 weeks. DIO rats were subsequently treated with 1% (w/w)
    SCE while the HF diet was switched to normal rat chow diet. Food intake, water intake and
    bodyweight were measured weekly. Other parameters e.g. blood lipid profile were determined
    in normal and DIO rats before and after treatment with SCE. Histopathological changes in the
    liver were also observed after treatment. Results: Prior to treatment, DIO rats have significantly
    higher (p
  2. Khairunnisak M, Azizah AH, Jinap S, Nurul Izzah A
    PMID: 19680916 DOI: 10.1080/02652030802596860
    A study to quantify the free glutamic acid content of six processed foods, 44 dishes and 26 condiments available in Malaysia was performed using high-performance liquid chromatography with a fluorescence detector (HPLC-FRD). Recovery tests were carried out with spiked samples at levels from 6 to 31 mg g(-1). High recovery in different matrices was achieved ranging from 88% +/- 13% to 102% +/- 5.12%, with an average of 97% +/- 8.92%. Results from the study revealed that the average free glutamic acid content ranged from 0.34 +/- 0.20 to 4.63 +/- 0.41 mg g(-1) in processed foods, while in prepared dishes it was as low as 0.24 +/- 0.15 mg g(-1) in roti canai (puffed bread served with curry or dhal) to 8.16 +/- 1.99 mg g(-1) in dim sum (a small casing of dough, usually filled with minced meat, seafood, and vegetables, either steamed or fried). Relatively, the content of free glutamic acid was found to be higher in condiments at 0.28 +/- 0 mg g(-1) in mayonnaise to 170.90 +/- 6.40 mg g(-1) in chicken stock powder.
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