Characterisation of pectins extracted from different parts of Malaysian durian rinds

Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content from the inner part of the rinds. Therefore, it is essential to provide scientific data on the pectin yield from whole durian rinds (including the thorns). Particularly, this information can be useful when preparing durian rinds for pectin extraction

Environmental Engineering (Laboratory)

This module will give the students an understanding of the Environmental Engineering (Laboratory) for the course DAC 12203 offered by the Centre of Diploma Studies (CeDS), Universiti Tun Hussein Onn Malaysia (UTHM)

Characterisation of pectins extracted from different parts of Malaysian Durian rinds

Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semiwoody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content from the inner part of the rinds. Therefore, it is essential to provide scientific data on the pectin yield from whole durian rinds (including the thorns). Particularly, this information can be useful when preparing durian rinds for pectin extraction. Hence, this study aims to examine and compare the yield and characteristics of pectin extracted from the inner part (W-I) and whole durian rind (W-H). The results indicate that the pectin yield from W-I was significantly higher (23.97%) than that obtained from W-H. The characterisation results show that both pectins have similar characteristics. The pectins extracted from W-I and W-H were high methoxyl pectin (HMP) with degrees of esterification (DE) at 53.13% and 51.42% respectively. The purity of these pectins was comparable to that of commercial pectins. These findings could pave the way in achieving sustainable pectin production at an industrial scale

DAC 12203 Environmental Engineering (Lecture Notes)

This module will give the students an understanding of the Environmental Engineering for the course DAC 12203 offered by the Centre of Diploma Studies (CeDS), Universiti Tun Hussein Onn Malaysia (UTHM

Effect of cooking time on physical properties of almond milk-based lemak cili api gravy

One of the crucial elements in developing or reformulating product is to maintain the quality throughout its entire shelf life. This study aims to determine the effect of different cooking time on the almond milk-based of lemak cili api gravy. Various cooking times of 5, 10, 15, 20, 25 and 30 minutes were employed to the almond milk-based lemak cili api gravy followed by determination of their effects on physical properties such as total soluble solids content, pH and colour. pH was determined by using a pH meter. Refractometer was used to evaluate the total soluble solids content of almond milk-based lemak cili api gravy. The colours were determined by using spectrophotometer which expressed as L*, a* and b* values. Results showed that almond milk-based lemak cili api gravy has constant values of total soluble solids with pH range of 5 to 6, which can be classified as low acid food. Colour analysis showed that the lightness (L*) and yellowness (b*) are significantly increased while redness (a*) decreased. In conclusion, this study shows that physical properties of almond milk-based lemak cili api gravy changes by increasing the cooking time

A systematic literature review: the effect of date palms (phoenix dactylifera) toward breast cancer MCF-7 cell line.

Breast cancer is most significant diagnosed cancer in women that approximately 2.1 millions women were diagnosed with breast cancer and caused 627,000 deaths worldwide in 2018 based on Press Release 2018 from International Agency for Research on Cancer in World Health Organization (WHO) [1]. Phoenix dactylifera or in common name, date palm has become one of the choices to avoid breast cancer. The various types of extract methods on difference parts of P.dactylifera against breast cancer cell line or known as Michigan Cancer Foundation-7 (MCF-7) were widely discussed in previous research articles. However, it was lack of systematically review on effect of the parts of P.dactylifera against breast cancer or MCF-7. PRISMA method was applied on Scopus and Science Direct databases and resulted on six parts of the P.dactylifera’s extracts. For future direction, it was encouraged to apply different standard systematic review methods and extra databases

Effect of Cooking Time on Physical Properties of Almond Milk-Based Lemak Cili Api Gravy

One of the crucial elements in developing or reformulating product is to maintain the quality throughout its entire shelf life. This study aims to determine the effect of different cooking time on the almond milk-based of lemak cili api gravy. Various cooking times of 5, 10, 15, 20, 25 and 30 minutes were employed to the almond milk-based lemak cili api gravy followed by determination of their effects on physical properties such as total soluble solids content, pH and colour. pH was determined by using a pH meter. Refractometer was used to evaluate the total soluble solids content of almond milk-based lemak cili api gravy. The colours were determined by using spectrophotometer which expressed as L*, a* and b* values. Results showed that almond milk-based lemak cili api gravy has constant values of total soluble solids with pH range of 5 to 6, which can be classified as low acid food. Colour analysis showed that the lightness (L*) and yellowness (b*) are significantly increased while redness (a*) decreased.  In conclusion, this study shows that physical properties of almond milk-based lemak cili api gravy changes by increasing the cooking time

Evaluation of Extra Virgin Olive Oil Adulteration with Edible Oils using ATR-FTIR Spectroscopy

Extra virgin olive oil (EVOO) is categorized as expensive oil due to high-quality nutritional value. Unfortunately, EVOO is easily adulterated with other low-quality edible oils. Therefore, this study was done to differentiate and analyze the adulteration of EVOO with other edible oils using Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy. The study was used several edible oils included canola oil, corn oil, sunflower oil, and soybean oil as an adulterant for EVOO. The adulterant EVOO samples were prepared by mixing with dissimilar concentrations of the solely edible oils (20 %, 40 %, 60 % and 80 % (v/v)). The main functional groups of EVOO and other edible oils are O-H, C-H, C=C and C=O groups were assigned around 3500 cm-1, 2925 cm-1, 3006 cm-1 and 1745 cm-1 wavenumbers, respectively. From the comparison of EVOO and other adulterant edibles oil spectra, it showed that the EVOO has the lowest absorbance intensity at around 3006 cm-1 represented double bond which is closely related to the composition of oil sample. The adulteration of EVOO was evaluated by analysing the changes in the absorbance based on the linear regression analysis graph of the bands at 3006 and 2925 cm-1 and the limit of detection (LOD) was measured. The graph of A3008/A2925 with good relative coefficients (R2) and lower LOD is more favourable than the linear regression graph of A3006 versus percentage of edible oils added in EVOO. This study showed that ATR-FTIR spectroscopy is a convenient tool for analysing the adulteration of EVOO

Conservation Effort of Amphibia at Taman Negara Johor Endau Rompin

Taman Negara Johor Endau Rompin (TNJER) is the largest piece of protected area in the southern part of Peninsula Malaysia. The Endau part of the park, covering the size of 48,905 ha, is in the state of Johor. This study sampled a specific area of TNJER along three streams (Sungai Daah, Sungai Kawal and Sungai Semawak). Anurans were sampled along each stream using Visual Encounter Survey (VES). Twenty species were collected from this small plot of 2 ha. Using species cumulative curve, the 20 species apparently reached the asymptote Further analyses, involving nine estimators showed that chances of finding new species ranges from 20 (MMeans) to 27 (Jack 2). Based on the species cumulative curve, MMeans estimator was found to be more realistic. From a separate study to produce a checklist of anurans for TNJER based on several expeditions, carried out from several parts of TNJER and collections made from 1985 to 2015, 52 species were recorded. Samples collected from this study then forms 18% of the total fauna of anuran in Peninsula Malaysia. From this study in a relatively small area, 20 species were sampled accounting for 38% of the recorded anuran fauna in the park. Analysed the same way, the 52 species collected over 30 years did not reach an asymptote, indicating more species are to be discovered from TNJER. From the conservation point of view and on a larger area scale, considering the whole of TNJER, the species cumulative curve showed that the 52 species recorded is far from reaching the asymptote indicating that TNJER would have higher anuran diversity. Comparatively, on the same area scale, Singapore with a land size of 71,910ha recorded 30 species of anuran. Finding from this study is evident that TNJER is rich with anuran. This diversity should be maintained as TNJER is the major remaining last southernmost bastion for biodiversity conservation in Malaysia. To conserve anuran may need efforts to popularize the group such as using them as products of nature tourism as well as organizing frog camps for younger children