Stingless bee honey is a good source of antioxidants, which is attributed to the phenolic compounds. The type and concentration of phenolic compounds in honey can be affected by botanical origin. ...Therefore, in this study, Heterotrigona itama honey from three botanical origins (gelam, acacia, and starfruit) was evaluated for its antioxidant activity and profile of phenolic compounds. Apis mellifera honey was used as a comparison. Antioxidant activity and profile of phenolic compounds in honey were determined using spectrophotometric and chromatographic methods, respectively. The total phenolic content (TPC), total flavonoids content (TFC), free radical scavenging activity (IC50), and ferric reducing antioxidant power (FRAP) of H. itama were ranged between 52.64 and 74.72 mg GAE/100 g honey, 10.70–25.71 mg QE/100 g honey, 11.27–24.09 mg/mL, and 77.88–164.88 µmol FeSO4.7H2O/100 g honey, respectively. The findings showed that the antioxidant activity and phenolic and flavonoid contents in H. itama honey were significantly higher than Apis honey. Benzoic acid and taxifolin were found as the predominant phenolic acid and flavonoid in all samples. However, chrysin was significantly highest in Apis honey than stingless bee honey. This result suggested that chrysin can be used as a chemical marker to distinguish Apis honey from stingless bee honey. Gallic acid and ellagic acid were found as the chemical marker for gelam honey, salicylic acid, benzoic acid, and 4-hydroxybenzoic acid for starfruit honey while ferulic acid for acacia honey.
This review summarizes the information on the health-promoting effects of phytosterols and the techniques for their extraction. The extraction and analysis processes of phytosterols are complex and ...have not been fully established. Phytosterols have significant roles in the areas of foods, nutrition, pharmaceuticals, and cosmetics. Free phytosterols extracted from plant sources are widely used in fortified foods and dietary supplements. Most phytosterols are extracted from plant matrices using organic solvents which are health and environmental hazards. However, the application of supercritical fluid in the extraction of phytosterols has offered a promising green technology in overcoming the limitations of conventional extraction.
Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional ...characteristics of lipid systems. These low-cost industrial products are regarded as raw materials in lipid technology. They can behave as modifiers in crystallization processes, acting as preferential nuclei for ordering crystal lattices and inducing specific polymorphic patterns because of their homogeneous TAGs. Adding hard fats, such as mango, illipe, kokum, sal, shea, rambutan, palm oil, palm kernel oil, and sunflower oil, into other oils is beneficial as it increases their compatibility for uses in fat-based products, especially confectionery products. The addition of hard fats has a significant effect on the rate of crystallization, significantly decreasing the induction time for nucleation and leading to a higher hardness, and increases the thermal resistance for applications in fat-based products. The aim of this article is to review the changes in the physicochemical and thermal properties of hard fats and their mixtures obtained by fractionation, enzymatic interesterification and blending, which broaden their applicability in the food industry.
Kenaf is gaining more attention in recent years due to its high fiber content and medicinal usage. It is now cultivated in many countries and its commercial value is being explored. Kenaf seeds, ...which are usually discarded as waste product have high oil content and can be a new source of edible oil.
In this review, kenaf seed oil (KSO) will be described in details. Kenaf seed oil can be extracted from kenaf seeds by Soxhlet extraction or supercritical fluid extraction (SFE). In order to prolong the shelf life of kenaf seed oil, microencapsulation is carried out and the storage stability is studied. The health benefits and uses of kenaf seed oil are also studied to explore its commercial value and applications.
Kenaf seed oil is composed mostly of unsaturated fatty acid with palmitic, oleic and linoleic being the major one. It also contains various bioactive components such as phenols, saponins, tannins and alkaloids. It is reported that Soxhlet extraction gives higher yield than SFE but the latter method is preferred due to safety issue. Spray drying is used to encapsulate the KSO and the microencapsulated KSO has enhanced oxidative stability. KSO possesses various biological activities such as anti-hypercholesterolemic, anti-oxidation, anti-cancer, anti-inflammatory and others due to the presence of phytochemicals. Besides using as edible oil, KSO finds applications in various fields, such as cosmetics, chemicals and fuel.
•Kenaf seed has high oil content and contain various bioactive molecules.•Kenaf seed oil (KSO) consists mostly of unsaturated fatty acids.•Microencapsulation of kenaf seed oil (KSO) through spray drying enhances its oxidative stability.•KSO possesses anti-hypercholesterolemia, antioxidant, anti-cancer and anti-inflammatory.•KSO can be used as edible oil, biofuel, chemicals and in cosmetics.
Polycyclic aromatic hydrocarbons (PAHs) are persistent organic pollutants (POPs) found in the environment, posing significant health concerns for the population. This research aimed to assess the PAH ...levels in road dust near bus stops, identify their sources, and evaluate potential health risks. The analysis involved the use of a gas chromatography–flame ionization detector (GC-FID) to measure PAHs and absolute principal component score-multiple linear regression (APCS-MLR) for source apportionment of PAHs. The results indicated that the measured PAHs concentrations in road dust ranged from 137.8 to 5813 ng g−1, with Indeno1,2,3-c,dpyrene having the highest PAHs concentrations. The study identified three main sources of PAHs such as oil spills, fuel combustion, and coal burning, determined through APCS-MLR modeling. Further analysis revealed that the aggregate incremental lifetime cancer risk (ILCR) for children and adults were 2.16 × 10−6 and 2.08 × 10−6, respectively. Additionally, the hazard index (HI) for children exceeded that of adults, suggesting greater vulnerability to the potential health effects of PAH exposure. The findings indicate that long-term exposure to PAHs may negatively impact lung function and increase the risk of cancer and skin diseases. As a result, it is crucial for the local government to implement effective measures aimed at improving fuel quality and promoting green public transportation within the city. These initiatives may help mitigate PAH emissions and safeguard public health.
•First report of two gene targeted PCR assay for beef and buffalo differentiation.•All targets (two for each of buffalo and beef) were between 90 and 138bp.•Detection limit was 0.01ng DNA in pure ...state and 1% meat in mixed matrices.
Replacement of beef by buffalo and vice versa is frequent in global markets, but their authentication is challenging in processed foods due to the fragmentation of most biomarkers including DNA. The shortening of target sequences through use of two target sites might ameliorate assay reliability because it is highly unlikely that both targets will be lost during food processing. For the first time, we report a tetraplex polymerase chain reaction (PCR) assay targeting two different DNA regions in beef (106 and 120-bp) and buffalo (90 and 138-bp) mitochondrial genes to discriminate beef and buffalo in processed foods. All targets were stable under boiling, autoclaving and microwave cooking conditions. A survey in Malaysian markets revealed 71% beef curries contained buffalo but there was no buffalo in beef burgers. The assay detected down to 0.01ng DNA and 1% meat in admixed and burger products.
This review focuses on nanoparticle (NP) synthesis and particle size design using supercritical fluid (SCF) technology for pharmaceutical formulations. SCF technology is seen as a pioneering step ...forward in particle size design, and also plays a critical role in addressing the problem of residual solvents in pharmaceutical and biomedical research. In SCF technology, one of the most important components is environmentally friendly supercritical CO
2
(scCO
2
) fluid, which is very common and cost-effective because nontoxic green technology is used for the formation of nanomedicine in drug delivery. In the case of pharmaceutical science, numerous complex procedures are required in order to manufacture NPs. The working principles of the rapid expansion of supercritical solutions (RESS), supercritical antisolvent (SAS), supercritical fluid extraction of emulsions (SFEE), solution-enhanced dispersion by supercritical fluids (SEDS), rapid expansion of supercritical solution into a liquid solvent (RESOLV), and particles from gas-saturated solution (PGSS) are widely used throughout the industry. Most of the supercritical (SC) approaches (total 23 methods) including the newly established methods are cited in this manuscript. This study offers a detailed overview of fundamental principles and relevant roles, advantages, and difficulties in the creation of SCF methods for the formation of NPs. It gives the clear concept to select the proper method, solvent, active ingredients, and polymers in NP preparation.
The objective of the study was to determine the effect of different types of soy sauce and marinating time on the formation of heterocyclic amines (HCAs) in roasted chicken. Chicken breast samples ...were marinated with sweet, salty, light and dark soy sauce at 0, 3, 6 and 12 h (control treatment was the chicken without marinade). The concentrations of free amino acids, sugars and creatinine were determined before roasting while HCA concentrations were determined after roasting. All types of soy sauce significantly increased (p ≤ 0.05) the concentration of HCAs in roasted chicken with increasing marinating time. The highest increment of total concentration of HCAs was found in samples marinated with light soy sauce (887%) followed by dark (375%), salty (193%) and sweet (169%) at 12 h. PhIP (2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine) showed a substantial reduction in samples only momentarily marinated with sweet, salty and dark soy sauce (0 h). Free amino acids were found to be more strongly correlated with the formation of HCAs than reducing sugars or creatinine.
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