Noriham Abdullah

Evaluation of antioxidant potential of Artocarpus heterophyllus L. J33 variety fruit waste from different extraction methods and identification of phenolic constituents by LCMS

Artocarpus heterophyllus J33 (AhJ33) fruit is a popular and valuable jackfruit variety in Malaysia. For export, the pulp has to be separated from the skin which is usually discarded. Hence, the conversion of the fruit waste to food products with economic value needs to be explored utilizing the waste to wealth concept. This paper reports the evaluation of antioxidant potential of AhJ33 fruit waste (rind and rachis) extracts from three different extraction methods (maceration, percolation and Soxhlet). The antioxidant potential was assessed by DPPH radical scavenging, FRAP and β-carotene bleaching assays. The total phenolic and total flavonoid contents were estimated by TPC and the TFC assays. For both rind and rachis, the maceration technique yielded extracts with the strongest antioxidant activities which correlated with the highest TPC and TFC values. TOF LCMS analyses identified two phenolic acids as the major constituents responsible for the antioxidant activity of the active extracts.

Phytochemical profiles and antimicrobial activity of aromatic Malaysian herb extracts against food-borne pathogenic and food spoilage microorganisms.

Preliminary phytochemical and flavonoid compounds of aqueous and ethanolic extracts of 6 aromatic Malaysian herbs were screened and quantified using Reverse-Phase High Performance Liquid Chromatography (RP-HPLC). The herbal extracts were tested for their antimicrobial activity against 10 food-borne pathogenic and food spoilage microorganisms using disk diffusion assay. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)/minimum fungicidal concentration (MFC) of herbal extracts were determined. In the phytochemical screening process, both aqueous and ethanolic extracts of P. hydropiper exhibited presence of all 7 tested phytochemical compounds. Among all herbal extracts, the aqueous P. hydropiper and E. elatior extracts demonstrated the highest antibacterial activity against 7 tested Gram-positive and Gram-negative bacteria with diameter ranging from 7.0 to 18.5 mm and 6.5 to 19 mm, respectively. The MIC values for aqueous and ethanolic extracts ranged from 18.75 to 175 mg/mL and 0.391 to 200 mg/mL, respectively while the MBC/MFC values for aqueous and ethanolic extracts ranged from 25 to 200 mg/mL and 3.125 to 50 mg/mL, respectively. Major types of bioactive compounds in aqueous P. hydropiper and E. elatior extracts were identified using RP-HPLC instrument. Flavonoids found in these plants were epi-catechin, quercetin, and kaempferol. The ability of aqueous Persicaria hydropiper (L.) H. Gross and Etlingera elatior (Jack) R.M. Sm. extracts to inhibit the growth of bacteria is an indication of its broad spectrum antimicrobial potential. Hence these herbal extracts may be used as natural preservative to improve the safety and shelf-life of food and pharmaceutical products.

Effect of maturity of pineapple variety N36 on its waste physico-chemical properties

Normally pineapple index 2 are harvesting for canning process. Pineapple waste is a by-product from the pineapple canning processing that will lead to serious environmental pollution. Some of pineapple waste is used for animal feed but it is still under utilized. Pineapple waste contains valuable nutrient component of simple sugar such as sucrose, glucose and fructose. Analysis of physico-chemical properties is an important data for determination achievable basic requirement to produce beverage or to run other process such as alcoholic and acetic acid fermentations for producing vinegar. The aim of this study is to determine the effect of maturity of pineapple variety N36 on its waste physico-chemical properties. The selected pineapple wastes such as peel, crown and core were used to produce pineapple waste extracts. Significant difference at p<0.05 found between total soluble solid (TSS), pulp, absorbance, pH, titratable acidity and TSS/TA ratio among index of maturity. It was found that pineapple core extract contains significantly highest in fructose, glucose and sucrose compared to pineapple crown and peel extracts.

An Overview of Toyyib Aspect of Halal Food Production in Meat and Meat Products

The concept of Halal food encompasses not only the ‘Halalness’ of the food source and ingredients used according to Syariah law, but also the Toyyib aspect which involves the wholesomeness, quality and safety of the food for consumption. This overview elaborates on the microbiological aspects of fresh and processed meats that cause non-compliance of Halal certification due to Toyyib elements. Sources of contaminations and factors that contribute to microbial growth at every stage of processing and supply chain are discussed. The growth of pathogenic bacteria found in fresh meat and processed meat products such as Clostridium spp. Escherichia coli, Salmonella spp. and Staphylococcus aureus were explained. This overview also presented some analytical methods for qualitative and quantitative measurements of microorganism. We hope that the assessment of Toyyib elements will be implemented together with the Halal aspect of the food in order to fully embrace the Halalan-Toyyiban concept.

A Review on Food Safety Risk in Bakery Outlet: Halalan-Toyyiban Perspective

Bakery outlet is categorized as a retail food business. Nowadays, food safety issues are being discussed in more stringent ways where consumers’ safety and health are concerned. Cakes are one of the most common bakery products consumed by people all over the world. Cakes are susceptible to physical, chemical and microbiological hazards during storage at the outlet and lack of overview about food safety risk at bakery outlet in the perspective of halalan-toyyiban. Physical hazards include contamination of the cake product with raw material, insects, debris and others during storage, chemical hazard include lipid oxidation problems, while microbiological hazard includes bacteria and mould growth. The risks may affect the quality and shelf life of the cake, thus affected the toyyiban aspect of the product. The element in Halalan-Toyyiban Control Point (HTCP), Hazard Analysis Critical Control Point (HACCP), and also good manufacturing practices (GMP) are some examples of quality control measures that should be implemented by the food industry in order to prevent any food safety issues. Storage condition such as the temperature at bakery outlet is an important control point in maintaining food safety and in complying halalan-toyyiban requirement.

Poultry Feed in Malaysia: An Insight into the Halalan Toyyiban Issues

Animal feed is any single or multiple materials whether processed, semi-processed or raw, which is intended to be fed directly to food-producing animals, including feedstuffs, ingredients, additives and supplements. In Malaysia, a lot of issues had arisen with regard to the Halal integrity of the animal feed. The safety of the animal feed had also been discussed and attracted the attention of the society not only in Malaysia but also in other parts of the world. This paper highlights some of the Halalan Toyyiban issues related to poultry feed and feeding practices in Malaysia. Halalan Toyyiban exemplifies ‘lawful’ and ‘wholesome’ in Islamic context which also relates to the safety issues of the poultry feed. Therefore, it utilizes qualitative approach via library research. Through content analysis technique, journal articles obtained from online journal database as well as relevant references such as books, articles in magazines, discussions in the public forum and conferences are being critically analysed. The study demonstrates that among the toyyib or safety issues concerned include the use of certain unsuitable ingredients that may stimulate toxic contamination and sometimes result in higher levels of bacteria in food-producing animals. This paper will look into microbiological contamination as well as chemical hazards which may cause food injurious to the health of the consumers. The outcome of this research shows that Halalan Toyyiban issues include among others the issue of feed containing non-Halal ingredients or filth, the practice of using growth-promoting antibiotics to reduce maturity time and increase mass, feed handling, usage of supplements extracted from swine, additives residue in meat and eggs and the use of Genetically Modified (GM) Feed, etc. The study concludes that there are a lot of issues concerning the Halalan Toyyiban status of poultry feed which calls for the need to improve the regulatory and enforcement system in Malaysia. It further recommends that the Halal certification authority should consider to include certification of poultry feed under its Halal certification scheme.

Bioassay-guided fractionation of Artocarpus heterophyllus L. J33 variety fruit waste extract and identification of its antioxidant constituents by TOF-LCMS

We have previously reported on the antioxidant potential of Artocarpus heterophyllus J33 (AhJ33) variety fruit waste from different extraction methods. In the study, the rind maceration extract (RDM) exhibited the highest phenolic and polyphenolic contents and strongest antioxidant potential measured by the DPPH assay (R2 = 0.99). In this paper, we now report on the bioassay-guided fractionation of the active ethyl acetate (EtOAC) fraction of RDM and its TOF-LCMS analysis. Seven sub-fractions resulting from the chromatographic separation of the EtOAC fraction showed radical scavenging activities between 80 and 94% inhibition. Subsequent LCMS analysis led to the identification of fifteen compounds comprising 5 phenolics and 10 non-phenolic compounds, 11 of which are reported for the first time from AhJ33 variety. Most of the identified compounds have been reported to possess antioxidant activity in many previous studies. This indicates that AhJ33 is a promising source of antioxidants for the development of food and nutraceutical products.

Quantitative Analysis of Hydrophilic and Lipophilic Antioxidant Components in Palm Puree

Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The leftover mesocarp, after which the oil is extracted out, is normally used as animal feed. Hence, the aim of this study is to develop value-added food product namely palm puree (PP) derived from mesocarp and crude palm oil (CPO). Palm puree (PP) was developed from different breeds of oil palm fruit (Elaeis Guineensis) namely PP24 and PP99. Both PPs were labelled as PP24A, PP24B, PP99A and PP99B, where A consisted of 2 % mesocarp fibre (MF) with 98 % CPO, while B consisted of 5 % MF with 95 % CPO. Analysis on antioxidant activity using total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP) and oxygen radical absorption capacity (ORAC) was conducted. Identification and quantification of individual hydrophilic and lipophilic antioxidants was also performed using reversed-phase high-performance liquid chromatography (HPLC). TPC of all samples varied from 486.33 to 778.29 mg GAE/100 g EW. The amount of TFC ranged between 30.08 and 52.01 mg CE/100 g EW. The FRAP value varied from 585.58 to 1234.06 mM TE/g EW. While the ORAC ranged between 209.60 ± 2.0 and 214.40 ± 3.00 mmol TE/g sample. The quantitative analysis had shown the presence of seven different phenolic acids and four vitamin E derivatives where syringic acid and γ-Tocotrienol (γ-T3) were found to be the most dominant hydrophilic and lipophilic antioxidant in PP, respectively.

Aktiviti antioksida, warna dan kandungan mineral di dalam teh herba daripada daun Cosmos caudatus pada peringkat kematangan yang berbeza

In recent years, increasing consumption of herbal tea is a worldwide trend because of their refreshing taste, positive potential health effect, convenience, abundant resources and also cheaper in price. However, different maturity stages of plants being used as raw material could affect the antioxidant activity, colour and mineral content in herbal tea. Thus, this present study was aimed at determining antioxidant activity, colour and mineral content of herbal tea prepared from Cosmos caudatus (C. caudatus) leaves at three different maturity stages namely young, mature and old. All prepared herbal tea were analysed for total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, colour and mineral content. The results demonstrated that herbal tea prepared from young leaves had strong (p< 0.05) antioxidant activity compared to mature and old leaves for all assays tested. Pearson’s correlation coefficient also revealed that TPC and TFC exhibited a strong positive correlation with reducing power but negatively correlated with DPPH scavenging activity indicating that these compounds are major contributors to the antioxidant activity. In fact, the darker (p< 0.05) colour of C. caudatus herbal tea prepared from young leaves relates to their higher antioxidant activity as compared to mature and old leaves. However, C. caudatus herbal tea prepared from old leaves showed significantly higher in mineral content compared to mature and young leaves. Hence, it can be concluded that, as maturity increased, antioxidant activity and colour in C. caudatus herbal tea decreased and vice-versa for mineral content.

Optimization of thermal processing condition for winter melon puree using response surface methodology

Winter melon is a perishable fruit, hence, the need to process it into puree is a necessity. The concept of thermal processing involves in canning process as the most widely used method of preserving and extending the shelf life and capable to inactivate pectinmethylesterase enzyme (PME) in fruit puree was studied. The purposes of this study are to determine the optimum temperature and time for thermal processing of winter melon puree (WMP) and to verify the optimum condition proposed by response surface methodology (RSM). Winter melon puree samples was treated at thirteen different treatment combinations of temperature (°C) and time (second). Each treatment of WMP was analysed for the percentage (%) reduction of PME, total phenolic content (TPC), percent pulp content and physicochemical analysis such as colour (absorbance), total soluble solid (°Brix) and pH. PME and TPC were the responses used in this research. For each treatment % reduction of PME ranged from 27.61–78.05 % while TPC ranged from 12.21–28.84 mg GAE/g fresh weight. The % of pulp content for each treatment of WMP varies from 51.17–63.17 %. However, there were no significance difference results in the colour, total soluble solid and pH of WMP samples. The MINITAB software version 15 used for optimization suggested three possible optimum conditions but the best desirability where the experiment was feasible at temperature 84.5 °C and time 94.1 seconds. At this optimum treatment, the predicted value of % reduction of PME was 78.87 % and TPC 20.34 mg GAE/g fresh weight. After verification at the optimum treatment, results showed that % reduction of PME was 78.12 % and TPC was 20.43 mg GAE/g fresh weight and since the difference values between predicted and verification for both responses (PME and TPC) are less than 5% meaning that the optimum condition predicted by RSM of MINITAB software version 15 can be accepted at the 5% level of significant difference. At this condition pH of WMP was 4.76, colour absorbance 0.4124 nm, % pulp content 55.0 % and total soluble solid 1.282° Brix. All derived mathematical model for the response was found fit significantly to predict the data. This study showed that RSM does not only reduce the number of experiment to be carried out but also effective tool in determining the optimum condition of thermal treatment for WMP.