A cytotoxicity and sub-acute toxicity study on tea leaves cultivated in Sabah

The present work investigated the cytotoxicity capacity of the MDA-MB-231 (human cancer-derived), A549 (human lung cancer-derived), Caov3 (human ovarian cancer-derived), and HeLa (human cervical cancer-derived) cell lines on a wide range of tea leaves; green tea, black tea, tea waste, and compost from Sabah. A group of male and female Sprague Dawley rats was used to screen the sub-acute toxicity of green tea extract in tea leaves from Sabah for 28 d. Results revealed that the ethanol extract of tea leaves had strong cytotoxic activity against all cancer lines. Tea waste showed higher cytotoxicity when extracted using hot water. The ethanol extract of black tea leaves exhibited the highest inhibitory activity against the proliferation of Caov3, whereas the ethanol extract of green tea leaves exhibited a promising cytotoxic activity against MDA-MB-231 and HeLa cell lines. Toxicity studies showed decreased testes weight and increased liver weight in male rats that were administered with 5000 mg/kg of tea extract. This coincided with the significant increase portrayed by enzyme alanine aminotransferase (ALT) in the serum of treated male rats in the 5000 mg/kg dose group. Moreover, there was an increase of alkaline phosphatase (ALP) and ALT for the female rats in the 5000 mg/kg dose group. The increased levels of ALT and ALP enzymes, as well as liver weight, signified mechanical trauma in the liver of male and female rats in the 5000 mg/kg dose group

Physicochemical and sensory analysis of surimi sausage incorporated with rolled oat powder subjected to frying

In the present work, the effects of rolled oat powder (ROP) incorporated into surimi sausage on the physicochemical and sensory attributes of sausage were investigated. The incorporation of ROP into surimi sausage significantly increased moisture content, protein content, and water holding capacity, but decreased shrinkage and cooking loss. The incorporation of ROP was also able to significantly decrease fat absorption during frying. However, increased amount of ROP caused a significant decrease in texture especially after frying. Although a decrease in texture was recorded, the sensory analysis score did not display any significant difference on the colour, hardness, and overall acceptability of the surimi sausage. The development of surimi sausage incorporated with ROP could be an approach to utilize fish as a commodity, and produce a healthier and more nutritious sausage even after frying

Macronutrient concentration in stem, leaf and petiole of wild grown water spinach (Ipomea Aquatic Forsk.) and its relationship with pond water

Water spinach (Ipomoea aquatic Forsk.) is a food for human beings and animals. It is rich in minerals, protein, dietary fibre, with high moisture content. The work was undertaken to determine contents of K, Ca, Mg, Na & P in the stems, leaves and petioles of water spinach. Atomic absorption spectrometry (AAS) and Inductive Couple Plasma (ICP) were used to determine concentration of nutrients, where one way ANOVA was applied to analyse if there is any significant differences in the macronutrient contents amongst the leaves, petioles and stems of the water spinach. If any of the results showed significant differences, Turkey post-hoc HSD test (p<0.05%) was adopted to separate the means. In addition, Pearson's Correlation Coefficient Test was conducted between the plant macronutrients samples (leaves + stem + petioles combined) and water macronutrients data run to determine their relationships. In addition, purpose of this study is to highlight to the public which parts of the plant should be consumed and also to indicate the relationship of Water Spinach with its growing medium. The K concentration was higher than the other elements and maximum concentration was in petioles (432+27.45 mg•L-1) and stems (424.60+14.19 mgL-1). The element with the least concentration was Na (3.10+0.40 mgL-1), in the petiole. There was no difference in Mg content in leaves, petioles and stems (avg. 28.55+1.61 mgL-1). High amounts of Ca (150+0.10 mgL-1) and low amounts of P (41.11+0.01 mgL-1) were in pond water. A positive correlation of each nutrient occurred between water spinach and pond water

Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk

Coconut milk is widely used in Malaysia as one of the essential ingredients in preparing traditional baked cake or ‘kuih bakar’. Increased demand for coconut milk affects its availability and cost. Thus, it is important to study a possible alternative ingredient to ensure the continuity of this traditional dessert. This project aimed to determine the physicochemical and sensory properties of ‘kuih bakar’ produced with coconut milk and soy milk. In the present study, ‘kuih bakar’ was prepared with fresh coconut milk (FCM) (positive control), fresh soy milk (FSM), commercial coconut milk (CCM), commercial soy milk (CSM), and without milk (negative control). Proximate analysis showed that substitution of coconut milk with soy milk reduced the fat and increased the protein content of ‘kuih bakar’ significantly (p 0.05) on the colour properties and water activity of the sample. There were significant differences (p < 0.05) in scores during sensory evaluation between the samples but the ‘kuih bakar’ produced with FSM showed no significant difference (p < 0.05) as compared to FCM and CCM. This study demonstrated that physicochemical and sensory attributes of traditional ‘kuih bakar’ can be maintained by using FSM as a substitution of the traditional coconut milk used in producing ‘kuih bakar’