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  1. Nor Qhairul Izzreen, M. N., Mohd Fadzelly, A. B., Umi Hartina, M. R., Rabiatul Amirah, R., Rozzamri, A.
    MyJurnal
    The present work investigated the cytotoxicity capacity of the MDA-MB-231 (human
    cancer-derived), A549 (human lung cancer-derived), Caov3 (human ovarian cancer-derived),
    and HeLa (human cervical cancer-derived) cell lines on a wide range of tea leaves; green tea,
    black tea, tea waste, and compost from Sabah. A group of male and female Sprague Dawley
    rats was used to screen the sub-acute toxicity of green tea extract in tea leaves from Sabah for
    28 d. Results revealed that the ethanol extract of tea leaves had strong cytotoxic activity
    against all cancer lines. Tea waste showed higher cytotoxicity when extracted using hot water.
    The ethanol extract of black tea leaves exhibited the highest inhibitory activity against the
    proliferation of Caov3, whereas the ethanol extract of green tea leaves exhibited a promising
    cytotoxic activity against MDA-MB-231 and HeLa cell lines. Toxicity studies showed
    decreased testes weight and increased liver weight in male rats that were administered with
    5000 mg/kg of tea extract. This coincided with the significant increase portrayed by enzyme
    alanine aminotransferase (ALT) in the serum of treated male rats in the 5000 mg/kg dose
    group. Moreover, there was an increase of alkaline phosphatase (ALP) and ALT for the
    female rats in the 5000 mg/kg dose group. The increased levels of ALT and ALP enzymes, as
    well as liver weight, signified mechanical trauma in the liver of male and female rats in the
    5000 mg/kg dose group.
  2. Nor Qhairul Izzreen MN, Hansen SS, Petersen MA
    Food Chem, 2016 Nov 1;210:566-76.
    PMID: 27211683 DOI: 10.1016/j.foodchem.2016.04.110
    The influence of fermentation temperatures (8°C, 16°C, and 32°C) and yeast levels (2%, 4%, and 6% of the flour) on the formation of volatile compounds in the crust of whole meal wheat bread was investigated. The fermentation times were regulated to optimum bread height for each treatment. The volatile compounds were extracted by dynamic headspace extraction and analyzed by gas chromatography-mass spectrometry. The results were evaluated using multivariate data analysis and ANOVA. In all crust samples 28 volatile compounds out of 58 compounds were identified and the other 30 compounds were tentatively identified. Higher fermentation temperatures promoted the formation of Maillard reaction products 3-methyl-1-butanol, pyrazine, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-vinylpyrazine, 3-hydroxy-2-butanone, 3-(methylsulfanyl)-propanal, and 5-methyl-2-furancarboxaldehyde whereas at lower temperature (8°C) the formation of 2- and 3-methylbutanal was favored. Higher levels of yeast promoted the formation of 3-methyl-1-butanol, 2-methyl-1-propanol and 3-(methylsulfanyl)-propanal, whereas hexanal was promoted in the crust fermented with lower yeast level.
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