Abdul Razak Shaari

Effect of Vacuum and Non-Vacuum Packaging on Total Phenolic Content of Encapsulated Orthosiphon stamineus Spray-Dried Powder during Storage

The experiment was conducted to determine the effects of vacuum and non-vacuum packaging on the total phenolic content of encapsulated O. stamineus spray-dried powder when stored under different temperatures (10 and 25 °C) for 4 weeks of storage period. The total phenolic compound was measured using the Folin-Ciocalteu method and was analyzed using UV/VIS spectrophotometer. The results showed that both vacuum and non-vacuum packing affected the consistency of capsulated O. stamineus spray-dried powder during storage. The total phenolic content of the samples significantly increased for both vacuum and non-vacuum packaging when stored at 10 °C. However, the total phenolic content of the samples for both vacuum and non-vacuum packaging decreased after 2 weeks of the storage period when the samples stored at room temperature, 25 °C. Thus, it is suggested to keep the encapsulated O. stamineus spray-dried powder under low temperature (10 ˚) with vacuum packaging to sustain the medicinal properties quality and to prolong the shelf-life of the encapsulated products.

Antioxidant Capacity and Total Phenolic Content of Fresh, Oven-Dried and Stir-Fried Tamarind Leaves

The aim of this study was to compare the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves. Methanol was used for extraction of fresh, oven-dried and stir-fried tamarind leaves. The stir-fried leaves were prepared using medium heat for 10 minutes prior to extraction and chemical analysis while dried leaves were obtained by oven drying at 60°C for 3 hours. The stir-fried leaves had significantly highest total phenolic content (TPC) (139.87 mg/g) and percentage DPPH radical-scavenging inhibition (69.92%) while the fresh leaves had the lowest TPC (39.31 mg/g) and antioxidant capacity (16.46%). The FTIR spectral data suggest that the heat treatment increased the amine groups as well as the antioxidant capacity of the tamarind leaves. To increase the antioxidant capacity, the tamarind leaves should be prepared in a stir-frying process. 80% inhibition of the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals1. Polyphenolic compounds are the main phytochemical compounds for the antioxidant capacity in herbs3,4. Higher total phenolic content contribute to higher total antioxidant capacity. Sufficient amounts of antioxidants are vital to limit the buildup of free radicals and oxidative damage in the body. The processing of herbal drugs is a typical practice before applying for medicinal use in clinic. Various methods can be used to prepare the same medicinal Current research in Nutrition and Food Science Journal Website:www.foodandnutritionjournal.org ISSN: 2347-467X, Vol. 5, No. (3) 2017, Pg. 282-287 CONTACT Lee Yit Leng lengyl@yahoo.com Department of Mechanical Engineering Technology, Faculty of Engineering Technology, Universiti Perlis Malaysia, Kampus Uniciti Alam, Padang Besar, Malaysia, 02100.

Isolation of Potential Alkaliphilic Cellulase-Producer Strains from Limestone Area of Perlis

Alkaliphilic cellulases-producer fungi were isolated from soil of limestone areas in Perlis. The potential strain was isolated by soil dilution plate method on enriched selective medium using CMC as substrate at different pH levels. Eleven isolates of different morphological colonies were screened using the hydrolysis capacity test by Gram’s iodine. Out of eleven colonies, five showed positive results as the hydrolysis zone formed. BK1 showed the highest hydrolysis capacity among all sample strains for every pH levels. Eventually, four strains were selected to be further explored as cellulolytic fungi for the production of alkaline cellulase in the future.