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  1. Norazlina Noordin, Rusli Ibrahim, Nur Hidayah Mohd Sajahan, Salmah Moosa, Sobri Hussein
    MyJurnal
    Stevia rebaudiana Bertoni is a perennial herb that belongs to the family of Asteraceae. It is a
    natural sweetener plant known as sweet leaf, which is estimated to be 300 times sweeter than cane
    sugar. In this study, micropropagation and in vitro mutagenesis of this natural herb was
    successfully conducted. It was found that shoot tips on MS medium supplemented with 1 mg/l
    Kinetin showed the highest shoot induction and multiplication after 3 weeks of culture
    (5.50±1.95a). Radiosensitivity test was conducted to identify the dose that killed 50% of the
    irradiated explants (LD50) for in vitro stevia shoots and to select effective doses to be used for the in
    vitro mutagenesis. Shoot tips were irradiated with acute and chronic gamma radiation at 0, 10, 20,
    30, 40, 60, and 80Gy. At 60 Gy and 80 Gy, all treated shoot tips were not survived. In this study,
    LD50 for the stevia was estimated at 29 Gy for acute irradiation and 45 Gy for chronic irradiation.
    The effective doses were selected at 10, 20, 30 and 40 Gy. These selected doses were applied for the
    in vitro mutagenesis of the stevia shoots
  2. Salmah Moosa, Seri Chempaka Mohd. Yusof, Ruzalina Bahrin, Maizatul Akmam Md. Nasir
    MyJurnal
    Radiation processing of food materials by gamma-radiation is a well-established method for
    microbial decontamination and insect disinfestation. Irradiation of spices at doses ranging from
    10 to 30 kGy has been reported to result in complete elimination of microorganisms with
    negligible changes in the flavour quality. The effect of gamma-radiation on microflora and
    vanillin content of cured vanilla beans in the dose range of 5 - 50 kGy has been investigated, but
    its effect on other major aroma compounds and vanillin glucoside (vanillin aroma precursor)
    remaining after curing have not been studied so far. Vanillin (4-hydroxy-3-methoxybenzaldehyde)
    is one such compound used as a flavouring agent and as a dietary component. It is the major
    component of natural vanilla, which is one of the most widely used and important flavouring
    materials throughout the world. Vanillin is an antioxidant capable of protecting membrane
    against lipid peroxidation and DNA against strand breaks induced by reactive oxygen species.
    The present work was aimed to study the effect of gamma-radiation processing on the major
    aroma compounds of cured vanilla beans and also to investigate possible enhancement in vanillin
    content by the radiolytic breakdown of vanillin glucoside present already. Cured vanilla beans
    were irradiated (5, 10, 15, 20 and 30 kGy) and the vanillin content of control and irradiated
    samples were analysed, respectively for possible enhancement of vanillin content by radiolysis of
    vanillin glucoside. Radiolytic breakdown of glycosidic precursors of aroma constituents and
    consequent release of free aroma was shown to result in the enhancement of aroma quality of
    these products. Since a considerable amount of vanillin exists as its glycosidic precursor in cured
    vanilla pods, a possible enhancement in yield of vanillin by radiation processing is thus expected.
    Hence the highly stable oxygen–carbon linkage between vanillin and glucose limits the possible
    enhancement of aroma quality of irradiated beans.
  3. Nazaratul Ashifa Abdullah Salim, Roslanzairi Mostapha, Zainon Othman, Nor Afiqah Harun, Mohd Suhaimi Hamzah, Shamsiah Abdul Rahman, et al.
    MyJurnal
    Stable isotope analysis has widely been used to trace the origin of organic materials in various fields, such as geochemistry, biochemistry, archeology and petroleum. In past a decade, it has also become an important tool for food traceability study. The globalisation of food markets and the relative ease which food commodities are transported through and between countries and continentsmeans that consumers are increasingly concerned about the origin of the foods they eat. The natural abundance of stable isotope variation such as carbon, nitrogen, hydrogen and oxygen are usedas geographic tracersor marker to determine the geographic origin of fruits, crop, vegetables and food products from animal. The isotopic compositions of plant materials reflect various factors such as isotopic compositions of source materials and their assimilation processes as well as growth environments. This paper will discuss on stable carbon and nitrogen isotopic compositions inricethat been determined by Isotope Ratio Mass Spectromety, advantages, limitations and potential of other analysis applicationsthat can be incorporated in food traceability system.
  4. Nazaratul Ashifa Abdullah Salim, Nur AfiqahHarun, Zainon Othman, Salmah Moosa, Siti Aminah Omar, Muhammad Azfar Azman, et al.
    MyJurnal
    For addressing the issue of adulteration and counterfeiting of the sources of origin for the edible bird’s nests (EBNs), a preliminary study of elemental characterization for their geochemical markers was performed. This study aims to characterize the elemental profiles as geochemical markers and evaluate the relationships between these markers which could be used for the verification of the geographical origin of EBN in Malaysia. EBN samples from house and cave nests that represent a range of geographical and environmental characteristics were analysed using Neutron Activation Analysis (NAA) technique. The method was validated by analysing the Standard Reference Material SRM-1515 (Apple Leaves) and SRM-1573a (Tomato Leaves) of NIST. A total of 18 elements were determined. The results showed a statistical analysis of one way ANOVA has proven that there have a significant different elemental profiles in both EBN, clearly V, As, Ba, Sc, Sm and Th were not detectable in the house EBNs. Therefore, initial finding could be concluded that those elements can be identified as the key elements for geochemical marker to differentiate the type of EBN. Furthermore the differnces probably due to natural presence of those elements as well as regional or location and seasonal variation factors affecting the dietry habits of the swiftlets.
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