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
This study aims to evaluate the effect of heat and the simultaneous application of heat (80-95°C) and ultrasonic waves (thermosonication) on the inactivation kinetic of peroxidase and vitamin C degradation in seedless guava. Ultrasonic wave’s amplitudes except 25 and 100% had significant (P 0.98). In the heat blanching process, the peroxidase inactivation rate constant increased from 1.1×10-2 to 4.6×10-2 s-1. However, the inactivation rate of peroxidase was increased by 1.5–3 times in the temperature range 80–95ºC, with the 50 and 75% ultrasonic wave amplitudes, respectively. Decreases in vitamin C contents due to blanching treatments were found. Blanching processes at high temperature and short time resulted in higher vitamin C retention. It was found that thermosonication treatment inactivates seedless guava peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to design the blanching conditions in order to reduce the severity of conventional thermal treatments and, therefore, improving the quality of the thermally treated product.
Effect of various cooking methods on antioxidant content and radical scavenging activity of pumpkin was evaluated. Pumpkin (Cucurbita moschata) was boiled and stir-fried for 2, 4 and 6 minutes respectively. Beta-carotene and lycopene were determined using HPLC and total phenolics measured using Folin-Ciocalteu method. The free radical scavenging activity of the samples was determined using 1, 1-diphenyl-2 picrylhydrazyl assay. Interestingly, result of the study showed an increase in both beta-carotene (2 to 4 times) and lycopene (17 to 40 times) content of pumpkin after cooking for 2, 4 and 6 minutes. However, the treatment resulted in 18 to 54% losses of total phenolics content of the pumpkin. Nevertheless, the free radical scavenging activity exhibited by cooked pumpkins was found to be high, in the range of 81.1% to 94.6% with IC50 of 1.41 to 1.62 mg ml-1
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Food-borne diseases have always been a major concern to the consumers, food safety authorities and food industries. Hylocereus spp or Pitaya peels are normally treated as wastes and will be discarded during processing. In this study, the antibacterial activity of ethanol, chloroform and hexane extracts from Hylocereus polyrhizus (red flesh pitaya) and Hylocereus undatus (white flesh pitaya) peels against nine pathogens was evaluated using disc diffusion method and broth micro-dilution method. Result from disc diffusion method showed that chloroform extracts from H. polyrhizus and H. undatus peel were found to exhibit good antibacterial activity where almost all the pathogens studied were successfully inhibited. Result of the minimum inhibitory concentration (MIC) showed that all extracts inhibit the growth of bacteria in the range of 1.25-10.00 mg/mL for all bacteria while their minimum bacteriacidal concentrations (MBC) indicated double of the MICs concentration except for B. cereus, L. monocytogenes and C. jejuni. Even though there is no clear trend indicating which bacteria were sensitive most to the extract, it can be concluded that chloroform extract of both H. polyrhizusand H. undatus peel showed the most potent antibacterial activity. Thus, these findings could be used further to understand the antibacterial property of the peel of pitaya fruits.
Introduction: Cognitive distortion seems to be a potential force in shaping criminals and antisocial behaviour within an individual. Unfortunately there is no valid Malay psychometric instrument available to measure cognitive distortion in Malaysian settings, especially in prisons. There is an urgent need to have a valid and reliable Malay psychometric instrument to assess the cognitive distortion among Malaysians. Therefore, the present study aimed to validate “How I Think” Questionnaire into the Malay language (henceforth, HIT-M). Methods: A cross-sectional study was conducted among inmates (n= 150) incarcerated within two prisons in Peninsular Malaysia. The validation study commenced with Forward-Backward translations and was followed by content and face validities. Later, construct validity was
performed via Exploratory Factor Analysis using Principal Component Analysis. Varimax rotation was applied in order to optimize the factor loadings on the extracted component. Finally, reliability testing was
performed to determine the internal consistency of the items which was done using Cronbach Alpha coefficient method (α). Findings: Initial factor loadings resulted in 11 factors with a total variance of 74.1%. Next, factor analysis was repeated by extracting the items into a four factor structure parallel to the theoretical construct. Items with factor loadings above 0.40 were retained as acceptable factor loadings. After considering factor loadings, item correlation and content of items, the final version of HIT-M consisted of 24 items. The internal consistency of HIT-M was 0.90 which was considered good. Conclusion: HIT-M is a valid and reliable psychometric instrument to measure and assess cognitive distortion among Malaysians.
The effects of alginate-based [sodium alginate, 0-2% (w/v), glycerol, 0-2% (w/v) and sunflower oil 0.025% (w/v)] and gellan-based [gellan, 0-1% (w/v), glycerol, 0-1% (w/v) and sunflower oil 0.025% (w/v)] edible coatings on fresh-cut pineapple were evaluated by response surface methodology (RSM). Weight loss, firmness and respiration rate were considered as response variables. The results showed that for all response variables the RSM models were significantly (p0.05) difference between predicted and experimental values. The overall optimum region predicted by RSM indicated that alginate and gellan-based coatings containing 1.29% (w/v) sodium alginate, 1.16% (w/v) glycerol and 0.56% (w/v) gellan gum, 0.89% (w/v) glycerol were optimized formulations respectively.
INTRODUCTION: The aim of this article was to review the types of psychological interventions for patients with tinnitus, professionals involved in giving the intervention, the effectiveness of each method of interventions and comparisons with non-psychological approaches in treating tinnitus.
MATERIALS AND METHODS: PubMed database searched.
RESULTS: Twenty one articles that employed randomized controlled trials design were included. Cognitive behavioural therapy (CBT) was the most common intervention conducted by the researchers. Clinical psychologists and trainee psychologists were the most professionals involved in the therapy. The length of therapy ranged from six weeks to three months.
DISCUSSION: Psychological interventions were more effective in reducing psychological impacts of tinnitus than non-psychological interventions such as the use of tinnitus maskers. Nevertheless, the combination of the treatments yielded more superior outcomes.
CONCLUSION: A simplified version of psychological intervention that can be implemented by other clinical professionals should be developed to treat tinnitus holistically to overcome the shortage number of clinical psychologists.