The study of antioxidant activities of piper sarmentosum and piper nigrum

Piper sarmentosum and Piper nigrum which belongs to family Piperaceae are well distributed in the tropical region including Malaysia. They are one of the medicinal plants which are well known for its health benefits to human. This study focused on determining the antioxidant activity of P. sarmentosum and P. nigrum leaves of ethanolic and aqueous extraction. For the extraction, different concentrations of ethanol and aqueous extracts were used. For the antioxidant activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay was conducted. The results showed that the scavenging activity of all extracts samples was in a concentration-dependent manner. High antioxidant activity of P. sarmentosum leaves was obtained by using ethanol extraction with 74% of inhibition, and IC50 value was 35.18 μg/mL. Meanwhile, P. nigrum leaves showed high antioxidant activity by using aqueous extraction with 64.68% of inhibition, and IC50 value was 79.89 μg/mL. It can be concluded that different extraction solvents used to give a different level of antioxidant activity of both P. sarmentosum and P. nigrum

Food antimicrobials: addressing potential sources, challenges and testing as halal food preservatives

Food antimicrobial agent (FAA) provides the first food defence system against food-borne pathogens and act as an antioxidant in preventing colour and taste changes in processed food products. Although various reports on halal focus on food, a negligible report is available for FAA as a halal food preservative. Muslims are concerned about (1) the FAA sources, which may contain non-permissible ingredients due to unknown and doubtful sources, (2) an incremented risk of consuming toxic FAA and (3) organoleptic effect rendered by the FAA. An in-depth scrutinisation of sources and toxicity level of the FAA, appropriate laboratory testing may address these issues and challenges. The FAA is categorised according to ingredient sources such as animal, plant, bacteria, or synthetic origins. There are doubts on the halal status of animal-origin FAA as the source might be originated from pig, unslaughtered animal, human, or filthy origins. Investigation via analysis of process flow for the source of FAA and its additive and complementary deoxyribonucleic acid (DNA) and related analytical testing to confirm the halal status of the FAA will facilitate this activity. Toxicity challenge can be addressed through (1) preliminary determination of FAA dose including disk-diffusion, minimum inhibitory and time-kill tests and (2) toxicity test such as repeat-dose toxicity, genotoxicity, and carcinogenicity tests to verify and determine the final safe dose of FAA. The shelf-life test of the FAA on specific food model and actual food systems shall cater to organoleptic issues. Actions taken to address these issues and challenges shall ensure the production of the FAA complies with the requirement of halal standards worldwide and bring confidence to Muslim consumers on their food consumption. Furthermore, this review also highlighted how FAA could be verified as a halal food preservative, which is becoming future research in developing halal ingredients and processed food products

Antibacterial activities, chemical composition, and efficacy of green extract Carica Papaya peel on food model systems

This study investigated anti-bacterial activities, chemical composition, and extract efficacy of Carica papaya peel (CPPE) var. Sekaki/Hong Kong. Nine green solvents were used to extract the Carica papaya peel, and the extracts were subjected to anti-bacterial tests and assays against 14 bacteria. The most potent extract was then subjected to phenolic and flavonoid assays, gas chromatography-mass spectrometry (GC/MS) analysis, and efficacy study on food model systems. All CPPEs showed anti-bacterial activities, and pentane extract had moderate to high anti-bacterial activities against all 14 bacteria. Ethanol extract of Carica papaya peel (ECPPE) inhibited C. perfringens, L. monocytogenes, B. subtilis, V. parahaemolyticus, and V. vulnificus with a minimum inhibitory concentration (MIC) of 1.563 mg/ml; therefore, the ECPPE was selected as the most potent extract. The total phenolic (TPC) and flavonoid contents (TFC) of the CPPEs ranged between 6.20 to 58.75 mg GAE/g DW and 1.35 - 29.09 mg QE/g DW, respectively. Palmitic acid, linoleic acid, β-sitosterol, and stigmasterol in ECPPE may be potential anti-bacterial compounds that render anti-bacterial activities. This study evaluated the ECPPE effectiveness on carbohydrate, protein, fat, and fibre model systems via optical density measurement against C. perfringens, L. monocytogenes, B. subtilis, V. parahaemolyticus, and V. vulnificus. The result showed that the ECPPE could effectively inhibit the tested bacteria in low carbohydrate and high protein, fat, and fibre food model systems

Antibacterial activities, chemical composition, and efficacy of green extract Carica papaya peel on food model systems

This study investigated anti-bacterial activities, chemical composition, and extract efficacy of Carica papaya peel (CPPE) var. Sekaki/Hong Kong. Nine green solvents were used to extract the Carica papaya peel, and the extracts were subjected to anti-bacterial tests and assays against 14 bacteria. The most potent extract was then subjected to phenolic and flavonoid assays, gas chromatography-mass spectrometry (GC/MS) analysis, and efficacy study on food model systems. All CPPEs showed anti-bacterial activities, and pentane extract had moderate to high anti-bacterial activities against all 14 bacteria. Ethanol extract of Carica papaya peel (ECPPE) inhibited C. perfringens, L. monocytogenes, B. subtilis, V. parahaemolyticus, and V. vulnificus with a minimum inhibitory concentration (MIC) of 1.563 mg/ml; therefore, the ECPPE was selected as the most potent extract. The total phenolic (TPC) and flavonoid contents (TFC) of the CPPEs ranged between 6.20 to 58.75 mg GAE/g DW and 1.35 - 29.09 mg QE/g DW, respectively. Palmitic acid, linoleic acid, β-sitosterol, and stigmasterol in ECPPE may be potential anti-bacterial compounds that render anti-bacterial activities. This study evaluated the ECPPE effectiveness on carbohydrate, protein, fat, and fibre model systems via optical density measurement against C. perfringens, L. monocytogenes, B. subtilis, V. parahaemolyticus, and V. vulnificus. The result showed that the ECPPE could effectively inhibit the tested bacteria in low carbohydrate and high protein, fat, and fibre food model systems