Displaying publications 1 - 20 of 125 in total

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  1. Chong YH, Soh CC
    Med J Malaya, 1966 Mar;20(3):230-3.
    PMID: 4223072
    Matched MeSH terms: Food Analysis*
  2. Md Noh MF, Gunasegavan RD, Mustafa Khalid N, Balasubramaniam V, Mustar S, Abd Rashed A
    Molecules, 2020 Oct 06;25(19).
    PMID: 33036314 DOI: 10.3390/molecules25194567
    Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.
    Matched MeSH terms: Food Analysis/methods*
  3. Karupaiah T, Tan HK, Ong WW, Tan CH, Sundram K
    PMID: 24872121 DOI: 10.1080/19440049.2014.929183
    The extent of industrial trans fatty acids (TFA) in the food supply is unknown in Malaysia, whilst TFA disclosure on food labels is not mandatory by Malaysian food standards. Supermarket foods such as dairy products, fats and oils, meat products, snack foods, soups, and confectionery are commonly cited to be major contributors of TFA in the diet. A consumer survey (n = 622) was used to develop a food listing of these 'high risk' foods. TFA content of high-risk foods were analysed by gas chromatography. Food samples (n = 158) were analysed and their total TFA content were compared with Malaysian Food Standards. A wide variation in TFA content within food categories was indicated. Of the foods containing TFA, many food labels did not cite TFA content or the use of partially hydrogenated vegetable oils (PHVO) as an ingredient. Hypothesised estimates of TFA intake from these supermarket foods in a sample day's menu providing 2000 kcal projected a minimum intake of 0.5 g and a maximum intake of 5.2 g TFA. This study found there was no voluntary disclosure of TFA content on food labels or identifying PHVO as an ingredient. It appears that health education targeting consumers to minimise TFA consumption is required supported by mandatory PHVO disclosure on the food label.
    Matched MeSH terms: Food Analysis*
  4. Osman F, Jaswir I, Khaza'ai H, Hashim R
    J Oleo Sci, 2007;56(3):107-13.
    PMID: 17898471
    Total lipid contents and fatty acid composition of 13 marine fish species namely, "jenahak" (Lutianus agentimaculatus), "kebasi" (Anadontostoma chacunda), "duri" (Arius cumatranus), "tenggiri batang" (Scomberomorus commersoni), "kembong" (Rastrelliger kanagurta), "kintan" or "sebalah" (Psettodes crumei), "kerisi" (Pristipomodes typus), "kerapu" (Epinephelus sexfasciatus), "gelama kling" (Sciaena dussumieri), "malong" (Congresax talabon), "laban" (Cynoglossus lingua), "yu 9" (Scolidon sorrakowah) and "bagi" (Aacnthurs nigrosis) commonly found in Pulau Tuba, one of the islands surrounding the popular tourist destination Langkawi in Malaysia were determined. All fish showed a considerable amount of unsaturated fatty acids particularly those with 4, 5 and 6 double bonds. Two physiologically important n-3 polyunsaturated fatty acids (PUFAs), i.e. eicosapentaenoic acid (EPA) and docasahaexaenoic acid (DHA), made up of more than 50% of the total PUFAs. For saturated fatty acids, palmitic was found to be the major one in all types of fish studied. Based on DHA, EPA and arachidonic acid (AA) contents, "gelama kling" was found to be the best source (23, 11 and 7%, respectively) followed by "kerapu" (21, 10, 9%) and "sebalah" (19, 14, 4%).
    Matched MeSH terms: Food Analysis*
  5. Ng KL, Tan GH, Khor SM
    Food Chem, 2017 Dec 15;237:912-920.
    PMID: 28764086 DOI: 10.1016/j.foodchem.2017.06.029
    Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tert-butylhydroquinone (TBHQ) are synthetic antioxidants used in the food industry. Herein, we describe the development of a novel graphite nanocomposite-based electrochemical sensor for the multiplex detection and measurement of BHA, BHT, and TBHQ levels in complex food samples using a linear sweep voltammetry technique. Moreover, our newly established analytical method exhibited good sensitivity, limit of detection, limit of quantitation, and selectivity. The accuracy and reliability of analytical results were challenged by method validation and comparison with the results of the liquid chromatography method, where a linear correlation of more than 0.99 was achieved. The addition of sodium dodecyl sulfate as supporting additive further enhanced the LSV response (anodic peak current, Ipa) of BHA and BHT by 2- and 20-times, respectively.
    Matched MeSH terms: Food Analysis*
  6. Drewnowski A, Tappy L, Forde CG, McCrickerd K, Tee ES, Chan P, et al.
    Asia Pac J Clin Nutr, 2019;28(3):645-663.
    PMID: 31464412 DOI: 10.6133/apjcn.201909_28(3).0025
    BACKGROUND AND OBJECTIVES: Rising obesity in Southeast Asia, one consequence of economic growth, has been linked to a rising consumption of energy from added sugars. This symposium, organized by ILSI Southeast Asia, explored regional issues related to dietary sugars and health and identified ways in which these issues could be addressed by regional regulatory agencies, food producers, and the consumer.

    METHODS AND STUDY DESIGN: Papers on the following topics were presented: 1) current scientific evidence on the effects of sugars and non-caloric sweeteners on body weight, health, and eating behaviors; 2) innovations by food producers to reduce sugar consumption in the region; 3) regional dietary surveillance of sugar consumption and suggestions for consumer guidance. A panel discussion explored effective approaches to promote healthy eating in the region.

    RESULTS: Excessive consumption of energy in the form of added sugars can have adverse consequences on diet quality, lipid profiles, and health. There is a need for better surveillance of total and added sugars intakes in selected Southeast Asian countries. Among feasible alternatives to corn sweeteners (high fructose corn syrup) and cane sugar are indigenous sweeteners with low glycemic index (e.g., coconut sap sugar). Their health benefits should be examined and regional sugar consumption tracked in detail. Product reformulation to develop palatable lower calorie alternatives that are accepted by consumers continues to be a challenge for industry and regulatory agencies.

    CONCLUSIONS: Public-private collaborations to develop healthy products and effective communication strategies can facilitate consumer acceptance and adoption of healthier foods.

    Matched MeSH terms: Food Analysis*
  7. Omar, M., Laili, Z.
    MyJurnal
    The effect of sample density in the determination of radionuclides by gamma spectrometry was studied using two multinuclide standard sources of different densities. The self absorption corrections due to differences in sample matrix densities were estimated. The corrections were used in the analysis food and soil samples having packing densities between 0.2 – 1.6g/ml.
    Matched MeSH terms: Food Analysis
  8. Hossen MF, Hamdan S, Rahman MR
    ScientificWorldJournal, 2014;2014:924360.
    PMID: 25538965 DOI: 10.1155/2014/924360
    The concentrations were ranged from 1.35 ± 0.16 to 2.22 ± 0.34 µg/g (dry weight) and 2.65 ± 0.34 to 4.36 ± 0.53 µg/g (dry weight) for Cd and Pb, respectively, in blood cockle Anadara granosa from four sites of Sabang River, namely, Kampung Sambir, Kampung Tambirat, Beliong Temple, and Kampung Tanjung Apong, which are located at Asajaya, Sarawak, Malaysia. All values exceeded safety limits set by Malaysian Food Regulation (1985). It may be the cause of serious human health problems after long term consumption. Thus, consumer should have consciousness about such type of seafood from mentioned sites and need further investigation.
    Matched MeSH terms: Food Analysis*
  9. Basri DF, Abu Bakar NF, Fudholi A, Ruslan MH, Saroeun I
    J Environ Public Health, 2015;2015:470968.
    PMID: 25688274 DOI: 10.1155/2015/470968
    The content of 12 elements in Cambodian dried striped snakehead fish was determined using inductively coupled plasma mass spectrometry. The present study compares the level of the trace toxic metals and nutritional trace elements in the fish processed using solar drying system (SDS) and open sun drying (OSD). The skin of SDS fish has lower level of As, Pb, and Cd compared to the OSD sample. As such, the flesh of the fish accumulated higher amount of toxic metals during OSD compared to SDS. However, arsenic was detected in both samples within the safe limit. The nutritional elements (Fe, Mn, Mg, Se, Mo, Cu, Ni, and Cr) were higher in the skin sample SDS fish compared to OSD fish. These beneficial metals were not accumulated in the flesh sample SDS fish demonstrating lower level compared to drying under conventional system. The reddish coloration of the SDS fish was due to the presence of high Cu content in both the skin and flesh samples which possibly account for no mold formation 5 days after packaging. As conclusion, drying of Cambodian C. striata using solar-assisted system has proven higher content of the nutritious elements compared to using the conventional system despite only slight difference in the toxic metals level between the two systems.
    Matched MeSH terms: Food Analysis/methods*
  10. Salimon J, Omar TA, Salih N
    ScientificWorldJournal, 2014;2014:906407.
    PMID: 24719581 DOI: 10.1155/2014/906407
    Two different procedures for the methylation of fatty acids (FAs) and trans fatty acids (TFAs) in food fats were compared using gas chromatography (GC-FID). The base-catalyzed followed by an acid-catalyzed method (KOCH3/HCl) and the base-catalyzed followed by (trimethylsilyl)diazomethane (TMS-DM) method were used to prepare FA methyl esters (FAMEs) from lipids extracted from food products. In general, both methods were suitable for the determination of cis/trans FAs. The correlation coefficients (r) between the methods were relatively small (ranging from 0.86 to 0.99) and had a high level of agreement for the most abundant FAs. The significant differences (P = 0.05) can be observed for unsaturated FAs (UFAs), specifically for TFAs. The results from the KOCH3/HCl method showed the lowest recovery values (%R) and higher variation (from 84% to 112%), especially for UFAs. The TMS-DM method had higher R values, less variation (from 90% to 106%), and more balance between variation and %RSD values in intraday and interday measurements (less than 4% and 6%, resp.) than the KOCH3/HCl method, except for C12:0, C14:0, and C18:0. Nevertheless, the KOCH3/HCl method required shorter time and was less expensive than the TMS-DM method which is more convenient for an accurate and thorough analysis of rich cis/trans UFA samples.
    Matched MeSH terms: Food Analysis*
  11. Yeap HY, Faruq G, Zakaria HP, Harikrishna JA
    ScientificWorldJournal, 2013;2013:569268.
    PMID: 24222741 DOI: 10.1155/2013/569268
    Allele Specific Amplification with four primers (External Antisense Primer, External Sense Primer, Internal Nonfragrant Sense Primer, and Internal Fragrant Antisense Primer) and sensory evaluation with leaves and grains were executed to identify aromatic rice genotypes and their F1 individuals derived from different crosses of 2 Malaysian varieties with 4 popular land races and 3 advance lines. Homozygous aromatic (fgr/fgr) F1 individuals demonstrated better aroma scores compared to both heterozygous nonaromatic (FGR/fgr) and homozygous nonaromatic (FGR/FGR) individuals, while, some F1 individuals expressed aroma in both leaf and grain aromatic tests without possessing the fgr allele. Genotypic analysis of F1 individuals for the fgr gene represented homozygous aromatic, heterozygous nonaromatic and homozygous nonaromatic genotypes in the ratio 20:19:3. Genotypic and phenotypic analysis revealed that aroma in F1 individuals was successfully inherited from the parents, but either molecular analysis or sensory evaluation alone could not determine aromatic condition completely. The integration of molecular analysis with sensory methods was observed as rapid and reliable for the screening of aromatic genotypes because molecular analysis could distinguish aromatic homozygous, nonaromatic homozygous and nonaromatic heterozygous individuals, whilst the sensory method facilitated the evaluation of aroma emitted from leaf and grain during flowering to maturity stages.
    Matched MeSH terms: Food Analysis/methods*
  12. 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.
    Matched MeSH terms: Food Analysis*
  13. Malekbala MR, Soltani SM, Hosseini S, Eghbali Babadi F, Malekbala R
    Crit Rev Food Sci Nutr, 2017 Sep 22;57(14):2935-2942.
    PMID: 26207585 DOI: 10.1080/10408398.2015.1020532
    During the past few years the scientific and medical community has been confronted with a continual interest in vitamin E with the interest prompted by new discoveries. Tocopherols and tocotrienols, commonly known as vitamin E, are extremely invaluable compounds and have various nutritional functionalities and benefits to human health. Great deals of research projects have been launched in order to develop effective methods for the extraction of vitamin E. By and large, three distinct extractive methods are usually employed: supercritical fluid extraction (SFE), molecular distillation, and adsorption methods. These methods are sensitive to different experimental conditions, such as pressure, temperature, and flow rate with noticeable effects on the efficiency of the extraction and enrichment of vitamin E. This review has covered the most commonly adapted extraction methods and has probed into the extraction yields under variable operational parameters.
    Matched MeSH terms: Food Analysis/methods*
  14. Tukiran NA, Ismail A, Mustafa S, Hamid M
    PMID: 25861981 DOI: 10.1080/19440049.2015.1039605
    Porcine gelatine is a common adulterant found in edible bird's nests (EBNs) used to increase the net weight prior to sale. This study aimed to develop indirect enzyme-linked immunosorbent assays (ELISAs) for porcine gelatine adulteration using anti-peptide polyclonal antibodies. Three indirect ELISAs were developed (PAB1, 2 and 3), which had limits of detection (LODs) of 0.12, 0.10 and 0.11 µg g(-1), respectively. When applied to standard solutions of porcine gelatine, the inter- and intra-assays showed coefficients of variation (CVs) less than 20% and were able to detect at least 0.5 ng µg(-1) (0.05%) porcine gelatine in spiked samples. The proposed ELISA offers attractions for quality control in the EBN industry.
    Matched MeSH terms: Food Analysis/methods*
  15. Chen DF, Meier PG, Hilbert MS
    Bull World Health Organ, 1984;62(2):251-3.
    PMID: 6610493
    Paddy fish (Trichogaster pectoralis Regan) were collected from five sampling locations in a major paddy-growing area of Malaysia and analysed for organochlorine residues. During the same period, ten farming families, chosen at random from each of the five sampling sites, were interviewed. Information was obtained about the quantity of paddy fish consumed, the amount and type of pesticide used on the paddy-field, and the frequency of application.The pesticide residues found in the fish samples were aldrin/dieldrin, chlordane, HCH, and DDT. Only the projected maximum intake level for aldrin/dieldrin approached the acceptable daily intake as recommended by FAO/WHO; other residue levels were relatively low. However, this study considered only fish; the total daily intake of pesticide residues by the Malaysian paddy farmer may be considerably increased by consumption of other contaminated food.
    Matched MeSH terms: Food Analysis*
  16. Bender AE, Ismail KS
    Proc Nutr Soc, 1973 Sep;32(2):79A-80A.
    PMID: 4791076
    Matched MeSH terms: Food Analysis*
  17. Teoh Soon Teong
    Med J Malaysia, 1973 Jun;27(4):243-7.
    PMID: 4270779
    Matched MeSH terms: Food Analysis*
  18. Sajali N, Wong SC, Hanapi UK, Abu Bakar Jamaluddin S, Tasrip NA, Mohd Desa MN
    J Food Sci, 2018 Oct;83(10):2409-2414.
    PMID: 30184265 DOI: 10.1111/1750-3841.14338
    High-quality DNA extracts are imperative for downstream applications in molecular identification. Most processed food products undergo heat treatments causing DNA degradation, which hampers application of DNA-based techniques for food authentication. Moreover, the presence of inhibitors in processed food products is also problematic, as inhibitors can impede the process of obtaining high qualities and quantities of DNA. Various approaches in DNA extraction and factors in structure and texture of various food matrices affecting DNA extraction are explained in this review.
    Matched MeSH terms: Food Analysis*
  19. Shamsudin S, Selamat J, Sanny M, Jambari NN, Sukor R, Praveena SM, et al.
    Molecules, 2020 Aug 26;25(17).
    PMID: 32858787 DOI: 10.3390/molecules25173874
    Heterocyclic amines (HCAs) are carcinogenic food toxicants formed in cooked meats, which may increase the risk of cancer development in humans. Therefore, in this study, the effect of stingless bee honey from different botanical origins on the formation of HCAs in grilled beef satay was investigated. HCAs concentration in grilled beef satay was determined by using high performance liquid chromatography (HPLC). In total, six of the most toxigenic HCAs representing aminoimidazo-azaarenes (AIAs) (MeIQx, 4,8-DiMeIQx, and PhIP) and amino carbolines (norharman, harman, and AαC) groups were identified in all the beef samples investigated. A significant reduction in HCAs was observed in grilled beef marinated in honey as compared to beef samples marinated in table sugar (control), in which the reduction of 95.14%, 88.45%, 85.65%, and 57.22% was observed in gelam, starfruit, acacia, and Apis honey marinades, respectively. According to the partial least squares regression (PLS) model, the inhibition of HCAs in grilled beef was shown to be significantly correlated to the antioxidant activity (IC50) of the honey samples. Therefore, the results of this study revealed that the addition of stingless bee honey could play an important role in reducing HCAs in grilled beef.
    Matched MeSH terms: Food Analysis*
  20. Yuswan MH, A Jalil NH, Mohamad H, Keso S, Mohamad NA, Tengku Md Yusoff TS, et al.
    Food Chem, 2021 Feb 01;337:127762.
    PMID: 32777563 DOI: 10.1016/j.foodchem.2020.127762
    Gelatin and collagen are considered halal-critical ingredients as they are typically derived from either bovine or porcine animals. Current analytical methods for determining the sources of gelatin and collagen suffer from limitations in terms of robustness and false positives in peptide matching. Thus, the aim of this study was to investigate the utility of monitoring hydroxyproline, a signature amino acid for gelatin and collagen, for identifying potentially haram foodstuffs. To determine the hydroxyproline profiles among animal- and plant-based samples, one-way univariate analysis of variance followed by pair-wise comparison was used to establish statistical significance. Multivariate chemometric analysis through principal component analysis revealed a discrete distribution pattern among 59 samples due to hydroxyproline variability. Finally, inter- and intra-laboratory comparisons demonstrated the validity and robustness of hydroxyproline determination according to ISO 17025. Thus, this preliminary identification technique will aid the identification of potentially haram foodstuffs.
    Matched MeSH terms: Food Analysis/methods*
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