Displaying publications 1 - 20 of 322 in total

  1. Cottier-Cook EJ, Cabarubias JP, Brakel J, Brodie J, Buschmann AH, Campbell I, et al.
    Nat Commun, 2022 Dec 01;13(1):7401.
    PMID: 36456544 DOI: 10.1038/s41467-022-34783-8
    The rapid expansion and globalization of the seaweed production industry, combined with rising seawater temperatures and coastal eutrophication, has led to an increase in infectious diseases and pest outbreaks. Here, we propose a novel Progressive Management Pathway for improving Seaweed Biosecurity.
    Matched MeSH terms: Vegetables
  2. Goh MS, Lam SD, Yang Y, Naqiuddin M, Addis SNK, Yong WTL, et al.
    J Hazard Mater, 2021 10 15;420:126624.
    PMID: 34329083 DOI: 10.1016/j.jhazmat.2021.126624
    In agriculture, the convenience and efficacy of chemical pesticides have become inevitable to manage cultivated crop production. Here, we review the worldwide use of pesticides based on their categories, mode of actions and toxicity. Excessive use of pesticides may lead to hazardous pesticide residues in crops, causing adverse effects on human health and the environment. A wide range of high-tech-analytical methods are available to analyse pesticide residues. However, they are mostly time-consuming and inconvenient for on-site detection, calling for the development of biosensors that detect cellular changes in crops. Such new detection methods that combine biological and physicochemical knowledge may overcome the shortage in current farming to develop sustainable systems that support environmental and human health. This review also comprehensively compiles domestic pesticide residues removal tips from vegetables and fruits. Synthetic pesticide alternatives such as biopesticide and nanopesticide are greener to the environment. However, its safety assessment for large-scale application needs careful evaluation. Lastly, we strongly call for reversions of pesticide application trends based on the changing climate, which is lacking in the current scenario.
    Matched MeSH terms: Vegetables/chemistry
  3. Ng ZX, Chai JW, Kuppusamy UR
    Int J Food Sci Nutr, 2011 Mar;62(2):158-63.
    PMID: 21250903 DOI: 10.3109/09637486.2010.526931
    The present study compares water-soluble phenolic content (WPC) and antioxidant activities in Chinese long bean (Vigna unguiculata), bitter gourd (Momordica charantia), water convolvulus (Ipomoea aquatica) and broccoli (Brassica olearacea) prior to and after subjecting to boiling, microwaving and pressure cooking. The total antioxidant activity was increased in cooked water convolvulus, broccoli and bitter gourd, estimated based on the ferric reducing antioxidant power, the Trolox equivalent antioxidant capacity and 2,2-diphenyl-1-picryl-hydrazyl radical scavenging activity. Pressure cooking did not cause any significant decline in the antioxidant property. Boiling generally improved the overall antioxidant activity in all the vegetables. Correlation analysis suggests that WPC contributed to significant antioxidant activities in these vegetables. Thus, prudence in selecting an appropriate cooking method for different vegetables may improve or preserve their nutritional value.
    Matched MeSH terms: Vegetables/chemistry*
  4. Milano J, Ong HC, Masjuki HH, Silitonga AS, Kusumo F, Dharma S, et al.
    Waste Manag, 2018 Oct;80:435-449.
    PMID: 30455026 DOI: 10.1016/j.wasman.2018.09.005
    Recycling waste cooking vegetable oils by reclaiming and using these oils as biodiesel feedstocks is one of the promising solutions to address global energy demands. However, producing these biodiesels poses a significant challenge because of their poor physicochemical properties due the high free fatty acid content and impurities present in the feedstock, which will reduce the biodiesel yields. Hence, this study implemented the following strategy in order to address this issue: (1) 70 vol% of waste cooking vegetable oil blended with 30 vol% of Calophyllum inophyllum oil named as WC70CI30 used to alter its properties, (2) a three-stage process (degumming, esterification, and transesterification) was conducted which reduces the free fatty acid content and presence of impurities, and (3) the transesterification process parameters (methanol/oil ratio, reaction temperature, reaction time, and catalyst concentration) were optimized using response surface methodology in order to increase the biodiesel conversion yield. The results show that the WC70CI30 biodiesel has favourable physicochemical properties, good cold flow properties, and high oxidation stability (22.4 h), which fulfil the fuel specifications stated in the ASTM D6751 and EN 14214 standards. It found that the WC70CI30 biodiesel has great potential as a diesel substitute without the need for antioxidants and pour point depressants.
    Matched MeSH terms: Vegetables*
  5. Bahathig A, Abu Saad H
    East Mediterr Health J, 2023 Aug 31;29(8):638-649.
    PMID: 37698219 DOI: 10.26719/emhj.23.090
    BACKGROUND: Lifestyle changes in Saudi Arabia have affected the dietary intake of adolescents, who now consume more unhealthy foods.

    AIMS: We assessed the dietary intake of female Saudi Arabian adolescents living in Arar.

    METHOD: In this randomised cluster study, female students were selected randomly from assigned schools to form the intervention (n = 68) and control (n = 70) groups. Initially, a 60-minute seminar was held for mothers of students in the intervention group. Subsequently, 6 90-minute sessions were held over 3 months for the intervention group on topics such as food groups, healthy and unhealthy eating, body image and physical activity. The data were analysed using generalized estimating equations.

    RESULTS: The interaction effect (group by time) between the groups revealed statistically significant differences for dairy products (P < 0.001), sweetened beverages (P < 0.001), sweetened baked goods (P = 0.022) and fruits and vegetables (P < 0.003). The intervention significantly increased the intake of dairy products (P < 0.001) and fruits and vegetables (P = 0.003). It reduced the intake of sweetened beverages (P < 0.001) and sweetened baked goods (P = 0.010) in the intervention group.

    CONCLUSION: This intervention showed a grater positive effect on the intervention than the control group; it increased dietary intake of dairy products, fruits and vegetables, and reduced intake of sweetened beverages and sweetened baked goods among the intervention group participants. We recommend similar nutrition interventions among other young Saudi Arabian population groups to prevent obesity and other diseases.

    Matched MeSH terms: Vegetables*
  6. Tang MY, Cheong YM, Zainuldin T
    Med J Malaysia, 1994 Sep;49(3):217-22.
    PMID: 7845269
    From April 1992 to September 1992, 280 samples of 10 different fresh vegetables, bought from four different market outlets in Kuala Lumpur were examined for the presence of Listeria spp. Most of the market produce were locally grown with the exception of carrots. The isolation procedure was based on the Food & Drug Administration method (modified) used for the detection of Listeria spp. Isolation media used were Listeria Selective medium and LiCl- phenylethanol-Moxalactam agars. The identification of isolates was by means of conventional biochemical tests and API Listeria identification system. Five out of the 280 samples showed Listeria contamination, Listeria monocytogenes was isolated in lettuce, sengkuang (Pachyrrhizus erosus) and selom Oenanthe javanica) and Listeria innocua was isolated from sengkuang (Pachyrrhizus erosus) and pegaga (Hydrocotyle asiatica).
    Matched MeSH terms: Vegetables/microbiology*
  7. Chapman SJ
    Med J Malaysia, 1980 Sep;35(1):7-8.
    PMID: 7254003
    A survey of lettuce sold in Penang markets showed them to be heavily contaminated with faecal coliforms and nearly half the samples were positive for Salmonella or Shigella. The use of night soil on these vegetables is a likely cause of gastroenteritis.
    Matched MeSH terms: Vegetables*
  8. Yu Swee Yean, Cheah Chooi Hwa
    Food Nutr (Roma), 1979;5(1):38.
    PMID: 520634
    Matched MeSH terms: Vegetables/toxicity
  9. Farina Y, Abdullah MP, Bibi N, Khalik WM
    Food Chem, 2017 Jun 01;224:55-61.
    PMID: 28159293 DOI: 10.1016/j.foodchem.2016.11.113
    A simple and sensitive analytical method has been developed employing gas chromatography coupled with electron capture detector (GC-ECD), and validated for screening and quantification of 15 pesticide residues at trace levels in cabbage, broccoli, cauliflower, lettuce, celery, spinach, and mustard. The method consists of two steps, first, to determine the significance of each factor by Pareto chart followed by optimization of these significant factors using central composite design (CCD). Minitab statistical software was used for these multivariate experiments for the generation of 2(4-1) design and CCD matrices. The method evaluation was done by external standard calibration with linearity range between 0.5 and 3mg/kg, with correlation coefficient 0.99, limit of detection (LOD) ranges between 0.02 and 4.5ng/g, and limit of quantification (LOQ) ranges between 0.2 and 45ng/g. The average recovery was between 60% and 128%, with RSD 0.2-19.8%. The method was applied on real vegetable samples from Cameron Highlands.
    Matched MeSH terms: Vegetables/chemistry*
  10. Ali A, Yeoh WK, Forney C, Siddiqui MW
    Crit Rev Food Sci Nutr, 2018;58(15):2632-2649.
    PMID: 29072844 DOI: 10.1080/10408398.2017.1339180
    Minimally processed fresh produce is one of the fastest growing segments of the food industry due to consumer demand for fresh, healthy, and convenient foods. However, mechanical operations of cutting and peeling induce the liberation of cellular contents at the site of wounding that can promote the growth of pathogenic and spoilage microorganisms. In addition, rates of tissue senescence can be enhanced resulting in reduced storage life of fresh-cut fruits and vegetables. Chlorine has been widely adopted in the disinfection and washing procedures of fresh-cut produce due to its low cost and efficacy against a broad spectrum of microorganisms. Continuous replenishment of chlorine in high organic wash water can promote the formation of carcinogenic compounds such as trihalomethanes, which threaten human and environmental health. Alternative green and innovative chemical and physical postharvest treatments such as ozone, electrolyzed water, hydrogen peroxide, ultraviolet radiation, high pressure processing, and ultrasound can achieve similar reduction of microorganisms as chlorine without the production of harmful compounds or compromising the quality of fresh-cut produce.
    Matched MeSH terms: Vegetables*
  11. Lo YL, Lee SS, Cheng SH
    Nutr Health, 2022 Dec;28(4):741-750.
    PMID: 35522261 DOI: 10.1177/02601060221099782
    Background: The COVID-19 pandemic has negatively impacted the eating behaviours of people especially fruits and vegetable intake. No study has addressed the fruits and vegetables intake during the COVID-19 in Malaysia. Aim: to assess the daily intake of fruits and vegetables among Malaysian adults during the COVID-19 outbreak, perceived changes in intake, as well as factors associated with the changes in intake. Methods: A cross-sectional study was conducted through online platforms and a total of 506 participants were recruited. Semi food-frequency questionnaires were used to assess participants' fruit and vegetable intake. Socio-demographics information, knowledge, attitude and practices (KAP) of fruits and vegetables were collected. All statistical analyses were performed using SPSS. Results: The majority of participants (99.8%) did not achieve the recommended five servings per day, in which they consumed an average of 0.84 servings of fruits and vegetables per day. 46.4% of participants reported no changes in intake compared to before the outbreak. Fruits and vegetables intake was associated with physical activity level, knowledge, and beliefs of foods that may prevent/cure COVID-19. Binary logistic regression identified two significant risk factors of daily fruits and vegetables intake namely, being a non-Chinese (AOR = 1.905, 95% CI = 1.114-3.257) and having good practices scores (AOR = 2.543, 95% CI = 1.611-4.015). Conclusion: The study found a low daily intake of fruits and vegetables. The findings suggested that nutritional interventions are necessary to improve awareness on consuming more fruits and vegetables to improve overall health.
    Matched MeSH terms: Vegetables*
  12. Ng CM, Satvinder K, Koo HC, Yap RWK, Mukhtar F
    Matern Child Nutr, 2020 Dec;16 Suppl 3(Suppl 3):e13054.
    PMID: 33347728 DOI: 10.1111/mcn.13054
    The involvement of children in healthy meal preparation activities has emerged as a potential strategy to promote healthy eating behaviour among children. However, there is a lack of understanding of children's internal (psychosocial factors) and external factors (home food availability) that may support the practice of preparing healthy meals. This study aimed to determine children's psychosocial factors of healthy meal preparation within themselves and their external environment of home food availability as predictors for the practice of healthy meal preparation. Public schools (n = 8) from all three zones (Bangsar-Pudu, Keramat and Sentul) in Kuala Lumpur, Malaysia, were selected through stratified random sampling. Two hundred children aged 9-11 and their parents participated. Children's psychosocial factors towards healthy meal preparation and their home food availability were assessed through children and parents, respectively, using validated questionnaires. Majority of the schoolchildren (86.5%) had poor practice of healthy meal preparation. Increased attitude (r = 0.344, P < 0.001) and self-efficacy (r = 0.501, P < 0.001) of healthy meal preparation and the availability of fruits (r = 0.304, P < 0.001), vegetables (r = 0.243, P < 0.001) and healthful ready-to-eat foods (r = 0.227, P = 0.001) at home were positively correlated with the practice of preparing healthy meals. After adjusting for age, sex and monthly household income, increased self-efficacy (P < 0.001), availability of fruits (P = 0.01) and lower availability of less healthful ready-to-eat food (P = 0.01) were associated with better healthy meal preparation practices. Outcomes revealed that positive self-efficacy of healthy meal preparation, home food availability of fruits and less healthful alternatives were associated with the practice of healthy meal preparation and thus should be targeted in future health-promotion strategy.
    Matched MeSH terms: Vegetables*
  13. Iqbal SZ, Ullah Z, Asi MR, Jinap S, Ahmad MN, Sultan MT, et al.
    J Food Prot, 2018 May;81(5):806-809.
    PMID: 29637809 DOI: 10.4315/0362-028X.JFP-17-256
    Two hundred ten samples of selected vegetables (okra, pumpkin, tomato, potato, eggplant, spinach, and cabbage) from Faisalabad, Pakistan, were analyzed for the analysis of heavy metals: cadmium (Cd), lead (Pb), arsenic (As), and mercury (Hg). Inductively coupled plasma optical emission spectrometry was used for the analysis of heavy metals. The mean levels of Cd, Pb, As, and Hg were 0.24, 2.23, 0.58, and 7.98 mg/kg, respectively. The samples with Cd (27%), Pb (50%), and Hg (63%) exceeded the maximum residual levels set by the European Commission. The mean levels of heavy metals found in the current study are high and may pose significant health concerns for consumers. Furthermore, considerable attention should be paid to implement comprehensive monitoring and regulations.
    Matched MeSH terms: Vegetables/chemistry*
  14. Tan WS, Chang CY, Yin WF, Chan KG
    Genome Announc, 2015;3(1).
    PMID: 25635007 DOI: 10.1128/genomeA.01509-14
    Pantoea stewartii is known to be the causative agent of Stewart's wilt, which usually affects sweet corn (Zea mays) with the corn flea beetle as the transmission vector. In this work, we present the whole-genome sequence of Pantoea stewartii strain M009, isolated from a Malaysian tropical rainforest waterfall.
    Matched MeSH terms: Vegetables
  15. Siti Radhiah Omar, Fauzan Aminuddin, Latiffah Karim, Nursyahida Suhaimi, Siti Nazirah Omar
    This research aimed to determine the total antioxidant activity and total phenolic content of the papaya
    seeds. These papaya seeds then were introduced into the prepared ice cream to determine the effect of the
    papaya seeds to the physicochemical and the acceptability of ice cream by making four different
    formulations (Control, 1.0%, 2.0%, and 3.0% of papaya seeds). Two methods namely free radical
    scavenging assay (DPPH) and ferric reducing antioxidant power (FRAP) were used to determine the total
    antioxidant activity of the papaya seeds, whereas total phenolic content was determined by FolinCiocalteu’s method (TPC). The papaya seeds showed high total phenolic content in the TPC analysis result.
    Furthermore, DPPH and FRAP showed high antioxidant activity of the papaya seeds. Acceptability of the
    ice cream was conducted by sensory evaluation and the results showed that the control (0.0%) papaya seeds
    ice cream formulation was the most favorable by the panelists followed by 1.0%, 2.0%, and 3.0% papaya
    seeds formulation. In conclusion, the papaya seeds are proven to contain antioxidants by the results given
    in DPPH, FRAP, and TPC tests. Surprisingly, the papaya seeds also did not affect the physicochemical of
    the ice cream and the ice cream was accepted by the panelists.
    Matched MeSH terms: Vegetables
  16. Onwude DI, Hashim N, Janius RB, Nawi NM, Abdan K
    Compr Rev Food Sci Food Saf, 2016 May;15(3):599-618.
    PMID: 33401820 DOI: 10.1111/1541-4337.12196
    The drying of fruits and vegetables is a complex operation that demands much energy and time. In practice, the drying of fruits and vegetables increases product shelf-life and reduces the bulk and weight of the product, thus simplifying transport. Occasionally, drying may lead to a great decrease in the volume of the product, leading to a decrease in storage space requirements. Studies have shown that dependence purely on experimental drying practices, without mathematical considerations of the drying kinetics, can significantly affect the efficiency of dryers, increase the cost of production, and reduce the quality of the dried product. Thus, the use of mathematical models in estimating the drying kinetics, the behavior, and the energy needed in the drying of agricultural and food products becomes indispensable. This paper presents a comprehensive review of modeling thin-layer drying of fruits and vegetables with particular focus on thin-layer theories, models, and applications since the year 2005. The thin-layer drying behavior of fruits and vegetables is also highlighted. The most frequently used of the newly developed mathematical models for thin-layer drying of fruits and vegetables in the last 10 years are shown. Subsequently, the equations and various conditions used in the estimation of the effective moisture diffusivity, shrinkage effects, and minimum energy requirement are displayed. The authors hope that this review will be of use for future research in terms of modeling, analysis, design, and the optimization of the drying process of fruits and vegetables.
    Matched MeSH terms: Vegetables
  17. Khodavandi A, Alizadeh F, Razis AFA
    Eur J Nutr, 2021 Jun;60(4):1707-1736.
    PMID: 32661683 DOI: 10.1007/s00394-020-02332-y
    PURPOSE: It is unclear how dietary intake influences the ovarian cancer. The present paper sets out to systematically review and meta-analyze research on dietary intake to identify cases having high- or low-risk ovarian cancer.

    METHODS: Scopus, PubMed, and Wiley Online Libraries were searched up to the date November 24, 2019. Two reviewers were requested to independently extract study characteristics and to assess the bias and applicability risks with reference to the study inclusion criteria. Meta-analyses were performed to specify the relationship between dietary intake and the risk of ovarian cancer identifying 97 cohort studies.

    RESULTS: No significant association was found between dietary intake and risk of ovarian cancer. The results of subgroup analyses indicated that green leafy vegetables (RR = 0.91, 95%, 0.85-0.98), allium vegetables (RR = 0.79, 95% CI 0.64-0.96), fiber (RR = 0.89, 95% CI 0.81-0.98), flavonoids (RR = 0.83, 95% CI 0.78-0.89) and green tea (RR = 0.61, 95% CI 0.49-0.76) intake could significantly reduce ovarian cancer risk. Total fat (RR = 1.10, 95% CI 1.02-1.18), saturated fat (RR = 1.11, 95% CI 1.01-1.22), saturated fatty acid (RR = 1.19, 95% CI 1.04-1.36), cholesterol (RR = 1.13, 95% CI 1.04-1.22) and retinol (RR = 1.14, 95% CI 1.00-1.30) intake could significantly increase ovarian cancer risk. In addition, acrylamide, nitrate, water disinfectants and polychlorinated biphenyls were significantly associated with an increased risk of ovarian cancer.

    CONCLUSION: These results could support recommendations to green leafy vegetables, allium vegetables, fiber, flavonoids and green tea intake for ovarian cancer prevention.

    Matched MeSH terms: Vegetables
  18. Ahamad Sanadi NFB, Ibrahim N, Ong PY, Klemeš JJ, Li C, Lee CT
    J Environ Manage, 2021 Oct 01;295:113010.
    PMID: 34348429 DOI: 10.1016/j.jenvman.2021.113010
    Compost leachate (CL) is often treated as sewage. Limited studies have characterised the use of CL for agriculture application due to the variation of nutrient range, potential pollutants and need for pretreatment before use. This paper reviewed the characteristics of CL in terms of its nutrients and physical characteristics from three types of biowastes, i.e. the organic portion of municipal solid waste (OP-MSW), animal manure and green waste. The nutrient range characterised are used to develop the dilution rate of the CL as fertigation water for three types of vegetables. The dilution rate of CL developed is based on the fertigation standards set by the Food and Agriculture Organization of the United Nations and Malaysia Standards. The results show that all CL contain high organic content and micronutrients, which exceeded the upper limits. For the fertigation of vegetables using the CL, based on the requirement of COD and micronutrients (Fe, Mn, Zn, Cu, Pb, Ni, Cd, Cr) of the vegetables, the CL from green waste required the lowest dilution rate (8-45 fold), followed by animal waste (33-65 fold) and the OP-MSW (193-1770 fold). The novel dilution range developed is vital to balance the essential nutrients in the CL while avoiding phototoxicity on plant and soil pollution. The dilution strategy developed is essential to support the conversion of CL as an organic liquid fertiliser for agricultural application.
    Matched MeSH terms: Vegetables
  19. Siah, W. M., Aminah, A., Ishak, A.
    The effects of soaking conditions on the quality characteristics of seaweed paste of Kappaphycus alverazii species were studied. Response Surface Methodology (RSM) with a 2-factor, 5-level central composite design (CCD) was conducted to determine the optimum soaking conditions. The interactive effect of dry seaweed: soaking water ratio (X1 = 1: 15-50) and soaking duration (X2 = 30-120 min) on the gel strength (g), whiteness, expansion (%), moisture content (%) and protein content (g/100 g) of the paste were determined. Results showed that the experimental data could be adequately fitted into a second-order polynomial model with multiple regression coefficients (R2) of 0.8141, 0.9245, 0.9118, 0.9113 and 0.9271 for the gel strength, whiteness, expansion, moisture content and protein content, respectively. The gel strength, whiteness, expansion, moisture content and protein content of seaweed paste were dependent on the ratio of dry seaweed to soaking water and also soaking duration. The proposed optimum soaking conditions for the production of seaweed paste is at a ratio of 1:15 (dry seaweed : soaking water) and soaking duration of 117.06 min. Based on the result obtained, the RSM demonstrated a suitable approach for the processing optimization of Kappaphycus alverazii paste.
    Matched MeSH terms: Vegetables
  20. Ismail, N.A, Noranizan, M.A., Shamsudin, R., Karim, R
    Cassava chips that exist in the current market have no standardisation and cannot be stacked
    nicely into cylindrical container. The objectives of this work are to determine the different dimension of cassava chips produced with different thickness and to develop stackable chips during mass production. Fresh cassava tubers were harvested, washed, peeled and sliced. The thickness measurements used were 1.0 mm, 1.5 mm, 1.75 mm and 2.0 mm and 1.27 mm thickness was measured from commercial potato chips as a controlled sample. Then, it was fried in deep fat fryer with the temperature of 170°C. For each thickness studied, different
    numbers of slice (10, 20, 30 and 40 slices) were fried simultaneously. Results showed that there
    are 6 shapes of fried chips produced during the frying. To conclude, thickness of the slice and
    number of slices fried simultaneously give impact towards the shape of fried chip.
    Matched MeSH terms: Vegetables
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