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Norhazlindah MF, Jahurul MHA, Norliza M, Shihabul A, Islam S, Nyam KL, Zaidul ISM. Techniques for extraction, characterization, and application of oil from sacha inchi (Plukenetia volubilis L.) seed: a review. Food Measure 2022. [DOI: 10.1007/s11694-022-01663-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Norazlina MR, Tan YS, Hasmadi M, Jahurul MHA. Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of Mangifera pajang seed fat. Heliyon 2021; 7:e08073. [PMID: 34622074 PMCID: PMC8482429 DOI: 10.1016/j.heliyon.2021.e08073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/08/2021] [Accepted: 09/23/2021] [Indexed: 11/26/2022] Open
Abstract
In this work, the effect of solvent pre-treatment (hexane, petroleum ether and ethanol) on the physicochemical, thermal and morphology behavior of Mangifera pajang seed fat (MPSF) were investigated. Fat extraction was performed using Soxhlet method, and results showed that the yield, physicochemical, and crystalline structures of the MPSF were significantly (p < 0.05) influenced by the extraction solvents. Hexane gave the highest fat yield (7.67 %) with low unsaturation value (52.13 g iodine/g) compared with petroleum ether and ethanol. Hexane MPSF also had low oxidation rate (peroxide value of 1.1 mEq/g). Both non-stabilized and stabilized hexane MPSF showed a single melting endothermic peak at high temperature with onset, maximum peak and offset temperature of 16.23 ˚C-18.21 °C, 28.22 ˚C-31.25 °C and 34.85 ˚C-39.58 °C, respectively. Hexane MPSF crystallized rapidly at high temperature with single maximum peak starting at 16.51 ˚C-16.68 °C and ending at 0.23 ˚C-1.13 °C. In comparison with ethanol extract, hexane MPSF demonstrated a compact crystalline structure with a large densely packed center. Therefore, MPSF obtained from hexane presented better overall quality than those obtained from other extraction solvents. MPSF exhibited similar melting and morphological behavior to mango kernel fat and commercial cocoa butter. These results suggested that hexane was the best solvent for the extraction of MPSF. This fat also has the potential to be applied as a cocoa butter alternative fat or functional fat.
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Affiliation(s)
- M R Norazlina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - Y S Tan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - M Hasmadi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - M H A Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
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Jahurul MHA, Shian OK, Sharifudin MS, Hasmadi M, Lee JS, Mansoor AH, Jumardi R, Khan MF, Jinap S, Omar AKM, Zaidul ISM. Effects of drying methods on oxidative stability of roselle seed oil ( Hibiscus Sabdariffa): an optimization approach. J Food Sci Technol 2021; 58:902-910. [PMID: 33678873 PMCID: PMC7884491 DOI: 10.1007/s13197-020-04604-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/17/2020] [Accepted: 06/19/2020] [Indexed: 06/12/2023]
Abstract
The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of iodine value (IV), free fatty acid (FFA) value, peroxide value (PV), P-anisidine and total oxidation values (TOTOX value). The RSM was designated based on the central composite design with the usage of three optimum parameters ranged from 8 to 16 g of sample weight, 250-350 mL of solvent volume, and 6-8 h of extraction time. The highest oil yielded from roselle seed using the optimization process was 22.11% with the parameters at sample weight of 14.4 g, solvent volume of 329.70 mL, and extraction time of 7.6 h. Besides, the oil extracted from the oven dried roselle seed had the values of 89.04, 2.11, 4.13, 3.76 and 12.03 for IV, FFA, PV, P-anisidine, and TOTOX values, respectively. While for the oil extracted from freeze-dried roselle seed showed IV of 90.31, FFA of 1.64, PV of 2.47, P-anisidine value of 3.48, and TOTOX value of 8.42. PV and TOTOX values showed significant differences whereas; IV, FFA, and P-anisidine values showed no significant differences between the oven and freeze-dried roselle seed oils.
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Affiliation(s)
- M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - O. K. Shian
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - M. S. Sharifudin
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - M. Hasmadi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - J. S. Lee
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - A. H. Mansoor
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - R. Jumardi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia
| | - M. Firoz Khan
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - S. Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - A. K. Mohd Omar
- School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang Malaysia
| | - I. S. M. Zaidul
- Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, 25200 Pahang, Malaysia
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Nor Hasyimah AK, Jinap S, Sanny M, Ainaatul AI, Sukor R, Jambari NN, Nordin N, Jahurul MHA. Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1802302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- A. K. Nor Hasyimah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - S. Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - M. Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - A. I. Ainaatul
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - R. Sukor
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - N. N. Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - N. Nordin
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
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Jahurul MHA, Nee SS, Norazlina MR, Hasmadi M, Sharifudin MS, Patricia M, Lee JS, Shihabul A, Amir HMS, Jumardi R, Noorakmar AW, Norliza J. Changes in microstructures of rambutan seed and the quality of its fat during drying. SN Appl Sci 2020. [DOI: 10.1007/s42452-020-2649-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Al-Juhaimi F, Ghafoor K, Özcan MM, Jahurul MHA, Babiker EE, Jinap S, Sahena F, Sharifudin MS, Zaidul ISM. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. J Food Sci Technol 2018; 55:3872-3880. [PMID: 30228385 DOI: 10.1007/s13197-018-3370-0] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2017] [Accepted: 07/31/2018] [Indexed: 10/28/2022]
Abstract
Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.
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Affiliation(s)
- Fahad Al-Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Mehmet Musa Özcan
- 2Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42079 Konya, Turkey
| | - M H A Jahurul
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - Elfadil E Babiker
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - S Jinap
- 5Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia.,6Institute Food Safety and Food Integrity (FOSFI),Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - F Sahena
- 7Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, 25200 Kuantan, Pahang Malaysia
| | - M S Sharifudin
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - I S M Zaidul
- 3Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang Malaysia
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Jahurul MHA, Soon Y, Shaarani Sharifudin M, Hasmadi M, Mansoor AH, Zaidul ISM, Lee JS, Ali ME, Ghafoor K, Zzaman W, Jinap S. Bambangan (Mangifera pajang
) kernel fat: a potential new source of cocoa butter alternative. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13753] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. H. A. Jahurul
- Faculty of Food Science and Nutrition; Universiti Malaysia Sabah; Kota Kinabalu Sabah 884000 Malaysia
| | - Y. Soon
- Faculty of Food Science and Nutrition; Universiti Malaysia Sabah; Kota Kinabalu Sabah 884000 Malaysia
| | - Md. Shaarani Sharifudin
- Faculty of Food Science and Nutrition; Universiti Malaysia Sabah; Kota Kinabalu Sabah 884000 Malaysia
| | - M. Hasmadi
- Faculty of Food Science and Nutrition; Universiti Malaysia Sabah; Kota Kinabalu Sabah 884000 Malaysia
| | - A. H. Mansoor
- Faculty of Food Science and Nutrition; Universiti Malaysia Sabah; Kota Kinabalu Sabah 884000 Malaysia
| | - I. S. M. Zaidul
- Department of Pharmaceutical Technology; Kulliyyah of Pharmacy; International Islamic University Malaysia; Kuantan Campus; Kuantan Pahang 25200 Malaysia
| | - J. S. Lee
- Faculty of Food Science and Nutrition; Universiti Malaysia Sabah; Kota Kinabalu Sabah 884000 Malaysia
| | - Md. Eaqub Ali
- Nanotechnology and Catalysis Research Centre (NanoCat); University of Malaya; Kuala Lumpur 50603 Malaysia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition; King Saud University; Riyadh 11451 Saudi Arabia
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology; Shahjalal University of Science and Technology; Sylhet 3114 Bangladesh
| | - S. Jinap
- Department of Food Science; Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 UPM Malaysia
- Institute Food Safety and Food Integrity (FOSFI); Institute of Tropical Agriculture and Food Security; Universiti Putra Malaysia; Serdang Selangor 43400 UPM Malaysia
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Tasnuva ST, Qamar UA, Ghafoor K, Sahena F, Jahurul MHA, Rukshana AH, Juliana MJ, Al-Juhaimi FY, Jalifah L, Jalal KCA, Ali ME, Zaidul ISM. α-glucosidase inhibitors isolated from Mimosa pudica L. Nat Prod Res 2017; 33:1495-1499. [DOI: 10.1080/14786419.2017.1419224] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- S. T. Tasnuva
- Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, Kuantan, Malaysia
| | - U. A. Qamar
- Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, Kuantan, Malaysia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia
| | - F. Sahena
- Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, Kuantan, Malaysia
| | - M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Malaysia
| | - A. H. Rukshana
- Faculty of Basic Medical and Pharmaceutical Sciences, University of Science and Technology Chittagong, Chittagong, Bangladesh
| | - M. J. Juliana
- Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, Kuantan, Malaysia
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia
| | - L. Jalifah
- Faculty of Science and Technology, University Kebangsaan Malaysia, Bangi, Malaysia
| | - K. C. A. Jalal
- Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, Kuantan, Malaysia
| | - Md. Eaqub Ali
- Nanotechnology and Catalysis Research Centre (NanoCat), University of Malaya, Kuala Lumpur, Malaysia
| | - I. S. M. Zaidul
- Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, Kuantan, Malaysia
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Ahamad MNU, Ali ME, Hossain MAM, Asing A, Sultana S, Jahurul MHA. Multiplex PCR assay discriminates rabbit, rat and squirrel meat in food chain. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 34:2043-2057. [DOI: 10.1080/19440049.2017.1359752] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mohammad Nasir Uddin Ahamad
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
| | - Md. Eaqub Ali
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
- Institute of Halal Research University of Malaya, University of Malaya, Kuala Lumpur, Malaysia
- Centre for Research in Biotechnology for Agriculture, University of Malaya, Kuala Lumpur, Malaysia
| | - M. A. Motalib Hossain
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
| | - Asing Asing
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
| | - Sharmin Sultana
- Nanotechnology and Catalysis Research Center, Institute of Graduate Studies, University of Malaya, Kuala Lumpur, Malaysia
| | - M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
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Hossen MS, Ali MY, Jahurul MHA, Abdel-Daim MM, Gan SH, Khalil MI. Beneficial roles of honey polyphenols against some human degenerative diseases: A review. Pharmacol Rep 2017; 69:1194-1205. [PMID: 29128800 DOI: 10.1016/j.pharep.2017.07.002] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2017] [Revised: 06/11/2017] [Accepted: 07/03/2017] [Indexed: 01/01/2023]
Abstract
Honey contains many active constituents and antioxidants such as polyphenols. Polyphenols are phytochemicals, a generic term for the several thousand plant-based molecules with antioxidant properties. Many in vitro studies in human cell cultures as well as many animal studies confirm the protective effect of polyphenols on a number of diseases such as cardiovascular diseases (CVD), diabetes, cancer, neurodegenerative diseases, pulmonary diseases, liver diseases and so on. Nevertheless, it is challenging to identify the specific biological mechanism underlying individual polyphenols and to determine how polyphenols impact human health. To date, several studies have attempted to elucidate the molecular pathway for specific polyphenols acting against particular diseases. In this review, we report on the various polyphenols present in different types of honey according to their classification, source, and specific functions and discuss several of the honey polyphenols with the most therapeutic potential to exert an effect on the various pathologies of some major diseases including CVD, diabetes, cancer, and neurodegenerative diseases.
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Affiliation(s)
- Md Sakib Hossen
- Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh.
| | - Md Yousuf Ali
- Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh.
| | - M H A Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia.
| | - Mohamed M Abdel-Daim
- Pharmacology Department, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, Egypt; Department of Ophthalmology and Micro-Technology, Yokohama City University, Yokohama, Japan.
| | - Siew Hua Gan
- Human Genome Centre, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia.
| | - Md Ibrahim Khalil
- Laboratory of Preventive and Integrative Biomedicine, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, Bangladesh; Human Genome Centre, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia.
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Alam MA, Zaidul ISM, Ghafoor K, Ferdosh S, Ali ME, Mirhosseini H, Kamaruzzaman BY, Jahurul MHA, Khatib A. Identification of bioactive compounds with GC–Q-TOF–MS in the extracts from Clinacanthus nutans using subcritical carbon dioxide extraction. SEP SCI TECHNOL 2017. [DOI: 10.1080/01496395.2016.1271342] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Md. Ariful Alam
- Faculty of Pharmacy, International Islamic University Malaysia (IIUM), Kuantan Campus, Kuantan, Pahang, Malaysia
| | - I. S. M. Zaidul
- Faculty of Pharmacy, International Islamic University Malaysia (IIUM), Kuantan Campus, Kuantan, Pahang, Malaysia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia
| | - Sahena Ferdosh
- Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan, Pahang, Malaysia
| | - Md. Eaqub Ali
- Nanotechnology and Catalysis Research Centre (NanoCat), University of Malaya, Kuala Lumpur, Malaysia
| | - H. Mirhosseini
- Faculty of Food Science and Technology, University Putra Malaysia, Serdang, Selangor, Malaysia
| | - B. Y. Kamaruzzaman
- Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan, Pahang, Malaysia
| | - M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Sabah, Malaysia
| | - A. Khatib
- Faculty of Pharmacy, International Islamic University Malaysia (IIUM), Kuantan Campus, Kuantan, Pahang, Malaysia
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