The presence of natural antioxidant in plants is well known. This paper reports the antioxidative activities of some methanolic plant extracts namely 'ulam raja' (Cosmos caudatus), kesum' (Polygonum minus), 'selom' (Oenanthe javanica), 'pegaga' (Centella asiatica) and 'curry leaf' (Murraya koenigii). The analysis carried out was total phenolic content, ferric reducing power, ferric thiocyanate (FTC) and thiobarbituric acid (TBA) tests. From the analyses, M. koenigii had the highest yield extraction (1.65%), highest total phenolic content (38.60 mg TAE/ 100 g fresh weight) and antioxidant activity (70.60%) using FTC method. Increasing the concentration of the extracts resulted in increased ferric reducing antioxidant power for all methanolic extracts tested. TBA analysis showed that C. caudatus extract had the highest antioxidant effect. Total phenolic content had positive correlation with antioxidant capacity (r = 0.451). This shows that the plants, especially M. koeniigi, may be potent source of natural antioxidants. � 2009 Academic Journals.

This study was conducted on selected local herbs such as ulam raja (Cosmos caudatus), kesum (Polygonum minus), selom (Oenanthe javanica), pegaga (Centella asiatica) and curry leaves (Murraya koenigii) to investigate their antioxidative activities. The water extracts of the herbs were analysed for total phenolic content, reducing antioxidant power, ferric thiocyanate (FTC) and the thiobarbituric acid (TBA) test was also accried out. Polygonum minus showed the highest total phenolic content and reducing power among the herbs. Increasing the concentration of the extracts resulted in increased Fe3+ reducing antioxidant power for all the herbs. FTC and TBA tests on the extracts during seven days of storage showed that all the herbs extracts had the ability to reduce oxidation compared to the control (P < 0.05). From the FTC analysis, Murraya koenigii leaves was best in reducing the oxidation rate (67.67%) compared to the other herbs studied. Analysis of TBA showed that Centella asiatica extract had the highest antioxidant effect. However, both TBA and FTC analysis for these two herbs showed no significant difference (P > 0.05) from Polygonum minus and butylated hydroxyanisole (BHT) a synthetic antioxidant. Correlation analysis showed positive correlations between amount of total phenolic content and reducing power (r = 0.75) and antioxidative activities (r = 0.58) in linoleic acid emulsion system. This shows that antioxidative activities of these Malaysian herbal plants especially Polygonum minus may be a potential source of natural antioxidants with similar characteristics to the synthetic antioxidant, BHT.

Vegetables have been believed to exhibit antioxidant activities due to its phenolic content. Thus, this study was carried out to determine the total phenolic content of water and ethanolic extracts of Malaysian traditional vegetables and assess their antioxidant activities. Eight samples of Malaysian traditional vegetables were dried and extracted its phenolic compounds using water and ethanolic solvent. Total phenolic content of the extracts were compared and evaluated using Folin-Ciocalteu and PrussianBlue reagent. The antioxidant activity were assessed using ferric thiocyanate assay and DPPH free radical scavenging assays. Results found that total phenolic content of water extracts ranged from 7.08 to 14.76 mg GAE (Folin-Ciocalteu assay) and 3.50 to7.82 mg GAE (Prussian Blue assay). However, the content of phenolic of ethanolic extracts ranged from 5.21 to 15.86 mg GAE (Folin-Ciocalteu assay), and 1.84 to 11.54 mg GAE (Prussian Blue assay). The highest antioxidant activity was observed in water extracts of Etlingera elatior(75.6%) and ethanolic extracts of Sauropus androgynus(78.1%). Results also found that the best half maximal inhibitory concentration or IC50were demonstrated by water and ethanolic extracts of Sauropus androgynus which demonstrated 0.077 mg/mL and 0.078 mg/mL, respectively. Hence, this study obtained that most of the Malaysian traditional vegetables have a potential source of natural antioxidant. Keywords:Folin-Ciocalteu method, Prussian Blue assay, antioxidant activities, Malaysian vegetables

Two different types of fermented shrimps locally known as belacan and cincaluk are amongst the most common fermented products consumed in Malaysia. Proximate composition of these products were analysed which include moisture, ash, protein, and fat. Total carbohydrate was calculated using difference of the value of each nutrient. Water activity, salt concentration, pH, and colour of each product were also measured for both fermented shrimp product. Results revealed that cincaluk has higher moisture, protein, ash, carbohydrate content, and water activity but lower content of sodium and pH value in comparison to belacan. The results for both products are also comparable with the other types of fermented shrimp products from different country, respectively. � 2020, Malaysian Society of Applied Biology. All rights reserved.

The need for nutritional and functional foods has increased. Consumers, these days, do not eat snacks only to provide satisfaction for their hunger, but also to supply essential nutrients to body. The objective of this study was to develop six formulations of granolas/cereal bars using different combination of Sunnah fruits such as dates (Phoenix dactylifera), raisins (Vitis vinifera L.) and figs (Ficus carica). The cereal bars were formulated using dry raw materials (glutinous rice, black Cummins, etc.) and binding agents (honey and glucose syrup). The cereal bars were assessed for water activity and proximate composition. It was observed that the sample B, made with 70 g of glucose syrup, 100 g honey and 450 g of total fruits had the highest value of moisture (18.73%) as compared to other formulations (P<0.05). There were no differences in protein contents of the cereal bars formulated. Ash contents of the formulations were significantly different (P<0.05) in samples B and F; the values ranged between 0.97% and 1.88%. The fat contents were significantly different with formulation B having the highest fat content (10.72%) and carbohydrate contents were affected by fibre contents; samples with lower crude fibres had higher carbohydrate contents which also reflect in the energy contents of the granola/cereal bar samples. Lowest aw (water activity) was observed in the samples with lower fruit contents which could be as a result of their lower moisture contents. According to the results, incorporation of glutinous rice flakes with different composition Sunnah foods and binding agents; honey and glucose syrup can be used to formulate cereal bars with appreciable proximate and energy contents. � 2008 IFRJ.

Aims: The objectives of this study were to evaluate the inhibitory activity of the cell-free supernatants (CFS) of lactic acid bacteria (LAB) isolates and determine the effect of pH, enzymes and heat treatment on the antifungal activity against Candida species. Methodology and results: A total of 25 strains of LAB were isolated from honey samples from Malaysia, Libya, Saudi Arabia, and Yemen. Four from twenty-five LAB isolates showed antifungal activity against Candida spp. and were identified as Lactobacillus plantarum (HS), L. curvatus (HH), Pediococcus acid lactic (HC), and P. pentosaceus (HM) using 16S rDNA sequence. The CFS of these isolates were evaluated for their antifungal activity using microtiter plate assay. The antifungal activity showed significant inhibitory activity against all Candida spp. especially growth of C. glabrata ATCC 2001 was significant (p < 0.001) completely inhibited by CFS of HH and HM at pH 3. Similarly, growth of C. glabrata ATCC2001 was significantly inhibited (p < 0.001) when treated with previously heated CFS of L. curvatus HH and P. pentosaceus HM at 90 �C and 121 �C. While, the growth of C. krusei ATCC 6258 was completely inhibited by CFS of L. curvatus HH at 121 �C. Treatment the CFS of LAB isolates with proteinase K and RNase II increased the antifungal activity against C. krusei and C. glabrata, whereas the activity of CFS produced by P. acidilactici was lost when treated with RNase II, especially against C. krusei. Conclusion, significance and impact of study: This study demonstrated that treated supernatant of LAB isolates with heating, adjusted pH and enzymes can be used to inhibit the growth of pathogenic Candida spp.

Response surface methodology (RSM) was employed for optimising the formulation and processing parameters of red cabbage-roselle mixed drink. In this study, four independent variables namely red cabbage-roselle extracts concentration (30 to 70%), stingless honey concentration (1–10%), pasteurisation temperature (70–90°C), and pasteurisation time (30–300 s) were studied in order to determine the effect of the formulation (ingredients) and processing parameters towards the colour and anthocyanins content of the mixed drinks. Thirty different experimental combinations generated by RSM design were studied on the responses i.e. colour values (L*, a*, b*) and total anthocyanin content of red cabbage-roselle mixed drink. The optimal formulation and processing condition were obtained with a 70% combination of red cabbage-roselle extracts concentration and 1% of stingless honey concentration, with pasteurisation temperature, and time of 70.01°C and 284.07 s, respectively. In order to verify the models, the experimental values were compared with the predicted values to check the adequacy of the models. The experimental values were found to be in agreement with those predicted, thus, indicating the suitability of the models used by RSM to optimise the formulation and processing parameters of mixed drinks made from red cabbage and roselle extracts. © 2020, Malaysian Society of Applied Biology. All rights reserved.

The objective of this study was to compare and determine the optimal sample preparation techniques to observe the adherence of probiotic bacteria, Lactobacillaceae sp. to human colorectal adenocarcinoma cell line HT-29. Different fixation time and coating thickness were compared to evaluate the integrity and quality of image observed using field emission scanning electron microscope (FESEM). Based on the qualitative assessments, the one-hour fixation was proposed as a promising fixation period as it is better than overnight fixation in terms of showing clearer parts and the adhesive features on the surface of both bacteria and HT-29 cells. Platinum sputter-coating step is recommended at shorter time to increase conductivity of sample and reduce electron beam damage. Thicker platinum coat could obscure fine structural visualization although it helps in eliminating charging during the imaging process. This finding provides an important sample preparation optimization to enable better structural integrity and quality of image captured using FESEM.

In this study, curry leaves extract was used to minimize the oxidation process upon deep-fat frying. Crude extract was isolated from dried and ground curry leaves using ethanol and excess solvent was evaporated off. Three systems of frying oil; I) palm olein without curry leaves extract, II) palm olein with 0.02% curry leaves extract and III) palm olein with 0.04% curry leaves extract were prepared and fried repeatedly to 6 consecutive batches. Oil sample was collected at batches 2, 4 and 6 for analysis of iodine value (IV), peroxide value (PV), free fatty acid (FFA) content and thiobarbituric acid (TBA) value while the fries was kept for sensory quality assessment. Generally, the findings showed that system III was the most effective in retarding oil oxidation as compared to system I and II. This could be clearly observed in analysis of PV and IV, where system III gave the lowest rate of increment. Sensory attributes (yellow colour, hardness, oiliness, rancid smell, curry leaves aroma and overall quality) of the fried fries was found to have no significant (P>0.05) differences between all the systems indicating that the extract did not affect the sensory attributes evaluated. � 2018, Malaysian Society of Applied Biology. All rights reserved.

Muffin is a product that highly appreciated by consumers and one of the main ingredients of muffin production is butter which contains high cholesterol and saturated fat. However, in recent years, consumers’ demand increases for healthier ingredient and similar taste to the origin. Therefore, this study was carried out to evaluate the physical properties and sensory acceptability of butter replacement with pumpkin puree on basic muffin ingredient. Muffin formulations of three were formulated to replace butter with pumpkin puree at concentrations: 20% (Formulation A), 25% (Formulation B); and 30% (Formulation C). A muffin formulated with butter was served as a control. All muffins were analysed for muffin’s height, texture profiles, colour, and consumer acceptability. Results found that replacement of pumpkin puree in muffin formulations increased (P>0.05) muffin height. Replacement of pumpkin puree in muffin formulations (from 30% to 20%) was also significantly increased (P<0.05) hardness and chewiness of muffins as compared to control muffin. However, the cohesiveness of muffins was not differed (P>0.05) among all formulations. Analysis of colour found that lightness (L*) of pumpkin puree muffins significantly decreased (P<0.05) as compared to control muffin when the amount of pumpkin puree was increased in muffin formulations (from 20% to 30%). However, replacement of pumpkin puree in muffin formulations increased (P>0.05) a* (green to red) and b* (blue to yellow) values of muffins. In the assessment of pumpkin puree muffin acceptability, Hedonic test obtained that consumers preferred muffin with 30% of pureed pumpkin replacement with control muffin in all attributes (colour, aroma, texture, taste, and overall acceptance) and comparable (P>0.05) with control muffin. Thus, these findings suggested that 30% pumpkin puree was feasible to be used as butter replacer in muffin formulation.

In recent years, consumers' demand increases for healthier foods with nutritional benefits and similar taste to the origin. Thus, this study was conducted to evaluate the physicochemical properties and proximate composition as well as consumer preference of imitation chicken nuggets or ICNs formulated with different percentage of chickpea flour and textured vegetable protein (TVP). A commercial brand of chicken nugget was chosen as control experiment to compare its characteristics with ICNs. Five formulation of ICNs were prepared with the percentage of chickpea flour to TVP of ICNs were: A (30:10), B (25:15), C (20:20), D (15:25), and E (10:30). Results found that all ICNs were found significantly lower (P < 0.05) in cooking loss, lightness, hardness, chewiness, springiness, cohesiveness, and water activity than in control nugget. However, all ICNs were higher (P < 0.05) in yellow colour than in control nugget. The ash, protein, and carbohydrate contents of ICNs were higher (P < 0.05) than in control nugget but were lower (P < 0.05) in moisture and fat content. However, hedonic test found that consumers preferred (P < 0.05) control nugget compared to all ICNs. The ICN E which contained percentage of chickpea flour to TVP (10:30) was the most preferred by consumers in term of texture, taste, and overall acceptance compared to all ICNs. This findings showed that formulation of ICNs with chickpea flour with TVP could be accepted by consumers but further research should be focused on the optimised amounts of the chickpea flour in the ICNs. Thus, the sensory characteristics with these proteins and the nutritional values should be improved similar to those with chicken. � All Rights Reserved.

Honey is rich with complex natural components which could be useful as antibacterial agents or as preservative. Honey contains high concentration of sugars, low amount of water, high osmolality and often dark colour which influence its antibacterial activity. Disc diffusion, well method, micro dilution assay are methods commonly used to determine the antibacterial activity of honey. In this study, microtiter and microbial plate count were included to ascertain the potency of honey as antibacterial agent against multiple antibiotic resistant pathogenic bacteria (Staphylococcus aureus, Salmonella Typhimurium, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa) with concentration of 0.2 g mL-1. Results found that well diffusion method tends to give higher inhibitory zone than disc diffusion method but there was no correlation among the bacteria was observed except for S. Typhimurium, E. coli (R = 0.310, 0.505 and 0.316, respectively). Nan photometer assay and microtiter plates assay showed comparable results with moderately strong correlation (R2 = 0.681 and 0.767, respectively) for S. aureus and S. typhimurium, but poor correlation was found for E. coli, B. subtilis and P. aeruginosa (R2 = 0.441, 0.308 and 0.383, respectively). Determining the number of survivors by plating on agar after nanophotometer assay or microtiter plate assay had confirmed the effectiveness of honey as antimicrobial agent against target bacteria; which confirmed that honey has the potency to inhibit pathogens even at low concentration. � 2014 M.M. Aween et al.

Mushrooms have been consumed across the globe as cuisine’s ingredients specifically for their Halal status, unique texture, and flavour. In this research, the potential of grey oyster mushroom stems (Pleurotus sajor-caju) as meat replacer was explored to evaluate the quality of imitation chicken nuggets (ICNs) production. Four formulations of ICNs were prepared with different percentage of grey oyster mushroom stems to chickpea flour were: A (60%:10%), B (55%:15%), C (50%:20%), and D (45%:25%). A commercial brand of chicken nuggets was chosen as a control experiment. All nuggets were evaluated for colour, texture, pH, and water activity, as well as proximate composition. Results found that all ICNs were significantly higher (P<0.05) in lightness, chewiness, springiness, water activity, and moisture than in control nugget. However, the a* value (green to red), protein, fat, and carbohydrate contents of all ICNs were significantly lower (P<0.05) than in control nugget. These findings also suggested that grey oyster mushroom stems could be a great potential of an alternative Halal meat replacer in production of ICNs since the hardness, cohesiveness, and pH of all ICNs were found similar (P>0.05) to control nugget.

The demand for meat has gradually increased throughout the years,and it is more widely ingested than plant products due to itssensory qualities as well as itshigh nutritional content,mainly protein. However, meat is low in calcium, dietary fibre, and vitamin C. Consumers' increased awareness of the possible links between nutrition and health has recentlyled to major dietary changes toward healthier food options. Furthermore, rising meat prices, vegetarianism, concerns about animal suffering, and sustainability issues have driven market trends toward meat alternatives from plant sources. As such, mushrooms are regarded as one of the healthier ingredients due to their nutritive, bioactive, and therapeutic values. The fibrous structure mimics the texture of meat and possesses an umami flavour,which imparts a meaty taste to the food products. Globally, Asian countries generate the highest percentage of overall mushroom production. The application of mushrooms, however, is limited to the fruiting bodies rather than the stems,which also contain high dietary fibre content. The stems are often discarded as food waste due to their tough texture. Researchers have begun to use edible mushroom waste and their by-products,especially stems,to create value-added products in a variety of sectors,such as the food industry, owing to their nutritional values and contributions to the circular economy and environmental protection. Thus, the primary intent of this review is to discuss the potential of underutilised mushroom stems in meat products.

Inflammatory bowel disease (IBD) is a generic term that refers to Crohn's disease and ulcerative colitis. The precise aetiology of these diseases remains unknown. However, both are believed to result from the interaction of environmental factors, immune response and genetic factors. The impact of environmental factors such as smoking, diet, drug, geographical and social status, stress, microbial agents, intestinal permeability and appendectomy appear to be associated with IBD pathogenesis. Some varieties of these factors modify gene expression in susceptible individuals and modulate the effector function of the intestinal immune system. To understand the IBD pathogenesis, several studies have reported that luminal bacteria play an essential role in development of IBDs. Various bacterial pathogens have been incriminated but the results obtained have been conflicting. No specific pathogen has been identified as being causally associated with IBD. However, it is widely thought that, in IBD cases, individuals appear to lose the normal tolerance to commensal bacteria leading to an elevated inflammatory response. By contrast to healthy gut, the symbiotic relationship between the host and the commensal bacteria exposure leads to the down-regulation of inflammatory genes. Therefore, this brief review focuses on the microbial aetiology of IBD. � 2007 Lippincott Williams & Wilkins, Inc.