The proximate composition, vitamin C, α-tocopherol, dietary fibers, minerals, fatty acid and amino acid profiles of three tropical edible seaweeds, Eucheuma cottonii (Rhodophyta), Caulerpa lentillifera (Chlorophyta) and Sargassum polycystum (Phaeophyta) were studied. The seaweeds were high in ash (37.15-46.19%) and dietary fibers (25.05-39.67%) and low in lipid content (0.29-1.11%) on dry weight (DW) basis. These seaweeds contained 12.01-15.53% macro-minerals (Na, K, Ca and Mg) and 7.53-71.53 mg.100 g −1 trace minerals (Fe, Zn, Cu, Se and I). The crude protein content of E. cottonii (9.76% DW) and C. lentillifera (10.41% DW) were higher than that of S. polycystum (5.4% DW), and protein chemical scores are between 20 and 67%. The PUFA content of E. cottonii was 51.55%, C. lentillifera 16.76% and S. polycystum 20.34%. Eicosapentaenoic acid (EPA), accounted for 24.98% of all fatty acids in E. cottonii. These seaweeds have significant vitamin C (∼35 mg.100 g −1 ) and α-tocopherol (5.85-11.29 mg.100 g −1 ) contents.

No abstract

The performance of the high-oleic Moringa oleifera seed oil (MoO) in deep-frying was evaluated by comparing its frying stability with other conventional frying oils [canola (CLO), soybean (SBO), and palm olein (PO)]. The oils were used as a frying media to fry potato chips for 6 h a day up to a maximum of 5 days. Standard methods for the determination of used frying oil deterioration such as changes in color, viscosity, free fatty acids (FFA), peroxide value (PV), p-anisidine value (p-AV), iodine value (IV), specific extinction (E |cm %233 and 269 nm) and total polar compounds (TPC) were used to evaluate the oils. At the end of the frying period, the change in percent FFA from the initial to final day of frying were as follows SBO (60.0%), PSO (65.0%), MoO (66.6%) and CLO (71.4%) and the change in p-AV and TOTOX value of MoO were found to be significantly lower (P < 0.05) than the rest of the oils tested, followed by PO, with the highest values obtained in CLO and SBO. The levels of conjugated dienes and trienes (E |cm %at 233 and 269 nm) throughout the frying period were lowest in MoO and PO followed CLO, with highest levels found in SBO. The rate of darkening and increase in viscosity were proportional to the frying time for all the oils. PO darkened earlier followed by CLO. At the end of frying period, TPC was significantly (P < 0.05) lower in MoO (20.78%) and PSO (21.23%), as compared to CLO (28.73%) and SBO (31.82%).

The antioxidant activity of eight edible species of Malaysian North Borneo seaweeds obtained from Sabah waters (Kudat, Tanjung Aru and Semporna) consisting of three red seaweeds (Eucheuma cottonii, E. spinosum and Halymenia durvillaei), two green seaweeds (Caulerpa lentillifera and C. racemosa) and three brown seaweeds (Dictyota dichotoma, Sargassum polycystum and Padina sp.) were determined. Methanol and diethyl ether were used as extraction solvent. The antioxidant activities were determined by two methods, TEAC (trolox equivalent antioxidant capacity) and FRAP (ferric reducing antioxidant power) assays. The total phenolic content of the extract was determined according to the Folin-Ciocalteu method and results were expressed as phloroglucinol equivalents. The methanolic extracts of green seaweeds, C. lentillifera and C. racemosa, and the brown seaweed, S. polycystum showed better radical-scavenging and reducing power ability, and higher phenolic content than the other seaweeds. The TEAC and FRAP assays showed positive and significantly high correlation (R 2 =0.89). There was a strong correlation (R 2 =0.96) between the reducing power and the total phenolic content of the seaweeds methanolic dry extracts. These seaweeds could be potential rich sources of natural antioxidants.

No abstract

The optimum formulation for production of a Malaysian traditional baked cassava cake was determined using response surface methodology (RSM). Effects of amount of ingredients such as sugar (10-30%) and coconut milk (15-35%) on the textural characteristics (hardness and chewiness) and sensory qualities (colour, firmness, cassava flavour and overall acceptability) of cakes were investigated. Significant regression models which explained the effects of different percentages of sugar and coconut milk on all response variables were determined. The coefficients of determination, R 2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the basic formulation for production of Malaysian traditional baked cassava cake with desired sensory quality was obtained by incorporating with 25% of sugar and 20% of coconut milk.

Hydro-and lipo-soluble bioactive compounds, such as anthocyanins and carotenoids, in tamarillo juice were microencapsulated using different wall materials, such as maltodextrin (MD), n-octenyl succinic anhydride modified starch, from waxy maize for high load encapsulation (OSA 1), low viscosity gum Arabic alternative (OSA 2), resistant maltodextrin (RMD) and gum Arabic (GA). The wall materials were characterized according to their physicochemical and functional properties, molecular weight distribution and encapsulation efficiency using X-ray diffractometry. The tamarillo powders obtained after spray drying were evaluated for their physicochemical and thermal properties, phenolic content, flavonoid content, antioxidant capacity and storage stability. Although there were significant differences in terms of the encapsulation efficiencies of the wall materials, yield, physical properties and storage stability of the spray dried powders, all of the wall materials successfully encapsulated the hydro-and lipo-soluble bioactive compounds. The viscosity, amorphous region and molecular weight of the wall material had positive influences on the encapsulation efficiency, powder properties and storage stability of the encapsulated tamarillo juice. The storage stability of the powders depended on their water activity, hygroscopicity and glass transition temperature (Tg). The tamarillo powders showed greater anthocyanin and carotenoid degradation in the presence of light at 25 °C compared to the powders stored in the dark at 4 °C. GA and OSA 1 resulted in the highest encapsulation efficiency for both the hydro-and lipo-soluble bioactive compounds, while OSA 1 and MSB showed the greatest storage stability. Reductions in the antioxidant activity, phenolic content and flavonoid content during storage will contribute to the degradation of anthocyanins and carotenoids.

No abstract