The Experts below are selected from a list of 27366 Experts worldwide ranked by ideXlab platform
Sarni Binti Mat Junit - One of the best experts on this subject based on the ideXlab platform.
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gene expression profiles in human hepg2 cells treated with extracts of the tamarindus indica Fruit Pulp
Genes and Nutrition, 2010Co-Authors: Nurhanani Razali, Azlina Abdul Aziz, Sarni Binti Mat JunitAbstract:Tamarindus indicaL. (T. indica) or locally known as asam jawa belongs to the family of Leguminosae. The Fruit Pulp had been reported to have antioxidant activities and possess hypolipidaemic effects. In this study, we attempted to investigate the gene expression patterns in human hepatoma HepG2 cell line in response to treatment with low concentration of the Fruit Pulp extracts. Microarray analysis using Affymetrix Human Genome 1.0 S.T arrays was used in the study. Microarray data were validated using semi-quantitative RT–PCR and real-time RT–PCR. Amongst the significantly up-regulated genes were those that code for the metallothioneins (MT1M, MT1F, MT1X) and glutathione S-transferases (GSTA1, GSTA2, GST02) that are involved in stress response. APOA4, APOA5, ABCG5 and MTTP genes were also significantly regulated that could be linked to hypolipidaemic activities of the T. indica Fruit Pulp.
Nurhanani Razali - One of the best experts on this subject based on the ideXlab platform.
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gene expression profiles in human hepg2 cells treated with extracts of the tamarindus indica Fruit Pulp
Genes and Nutrition, 2010Co-Authors: Nurhanani Razali, Azlina Abdul Aziz, Sarni Binti Mat JunitAbstract:Tamarindus indicaL. (T. indica) or locally known as asam jawa belongs to the family of Leguminosae. The Fruit Pulp had been reported to have antioxidant activities and possess hypolipidaemic effects. In this study, we attempted to investigate the gene expression patterns in human hepatoma HepG2 cell line in response to treatment with low concentration of the Fruit Pulp extracts. Microarray analysis using Affymetrix Human Genome 1.0 S.T arrays was used in the study. Microarray data were validated using semi-quantitative RT–PCR and real-time RT–PCR. Amongst the significantly up-regulated genes were those that code for the metallothioneins (MT1M, MT1F, MT1X) and glutathione S-transferases (GSTA1, GSTA2, GST02) that are involved in stress response. APOA4, APOA5, ABCG5 and MTTP genes were also significantly regulated that could be linked to hypolipidaemic activities of the T. indica Fruit Pulp.
Ramar Murugan - One of the best experts on this subject based on the ideXlab platform.
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CHEMICAL COMPOSITIONS, α-AMYLASE INHIBITORY AND ANTIOXIDANT ACTIVITIES OF THE ESSENTIAL OILS FROM UNRIPE Fruit Pulp AND LEAVES OF SYZYGIUM CUMINI Original Article
2015Co-Authors: Sivalingam Nishandhini, Veerappan Sudha, Gopal R. Mallavarapu, Ramar MuruganAbstract:Objective: To investigate chemical compositions, α-amylase inhibitory and antioxidant capacity of the essential oils from the unripe Fruit Pulp and leaves of a traditional medicinal plant Syzygium cumini. Methods: The essential oils of unripe Fruit Pulp and leaves of S. cumini were obtained by hydro-distillation and analyzed by GC-FID and GC-MS. In vitro α-amylase inhibitory and DPPH radical scavenging assay were carried out to study the antidiabetic and antioxidant activities of the essential oils. Results: Thirty four components representing 99.3% of the unripe Fruit Pulp oil and 66 components representing 95.3% of the leaf essential oil were identified. α-cadinol (25.8%) and α-pinene (21.5%) were the major component of unripe Fruit Pulp and leaf oil respectively. The leaf oil showed better α-amylase inhibitory activity than unripe Fruit Pulp oil, while unripe Fruit Pulp oil exhibited higher antioxidant activity. Conclusions: The mild α-amylase inhibitory and antioxidant activities of both oils are ideal for designing functional foods and can be used in food applications which aim to control diabetes.
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CHEMICAL COMPOSITIONS, -AMYLASE INHIBITORY AND ANTIOXIDANT ACTIVITIES OF THE ESSENTIAL OILS FROM UNRIPE Fruit Pulp AND LEAVES OF SYZYGIUM CUMINI
International Journal of Pharmacy and Pharmaceutical Sciences, 2014Co-Authors: Sivalingam Nishandhini, Veerappan Sudha, Gopal R. Mallavarapu, Ramar MuruganAbstract:Objective : To investigate chemical compositions, a-amylase inhibitory and antioxidant capacity of the essential oils from the unripe Fruit Pulp and leaves of a traditional medicinal plant Syzygium cumini . Methods : The essential oils of unripe Fruit Pulp and leaves of S. cumini were obtained by hydro-distillation and analyzed by GC-FID and GC-MS. In vitro a-amylase inhibitory and DPPH radical scavenging assay were carried out to study the antidiabetic and antioxidant activities of the essential oils. Results : Thirty four components representing 99.3% of the unripe Fruit Pulp oil and 66 components representing 95.3% of the leaf essential oil were identified. a-cadinol (25.8%) and a-pinene (21.5%) were the major component of unripe Fruit Pulp and leaf oil respectively. The leaf oil showed better a-amylase inhibitory activity than unripe Fruit Pulp oil, while unripe Fruit Pulp oil exhibited higher antioxidant activity. Conclusions : The mild a-amylase inhibitory and antioxidant activities of both oils are ideal for designing functional foods and can be used in food applications which aim to control diabetes.
Fernando Martínez-bustos - One of the best experts on this subject based on the ideXlab platform.
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Effects of Some Extrusion Variables on Physicochemical Characteristics of Extruded Corn Starch-passion Fruit Pulp (Passiflora edulis) Snacks
Plant Foods for Human Nutrition, 2014Co-Authors: R. Nallely Falfán Cortés, Iñigo Verdalet Guzmán, Fernando Martínez-bustosAbstract:The aim of this work was to study the effect of the addition of passion Fruit Pulp (PFP: 0–7 %), the variation of barrel temperature in the third zone extruder (BT: 80–140 °C) and feed moisture (FM:16–30 %) in a blend of corn starch and passion Fruit Pulp on different physicochemical characteristics of directly expanded snacks by extrusion technology. Single-screw laboratory extruder and a central, composite, rotatable experimental design were used. Expansion index of extrudates ranged between 1.0 and 1.8. Decreasing of feed moisture (18 %), passion Fruit Pulp concentration (1.42 %) and the increasing of barrel temperature (127 °C) resulted in higher expansion index. The increasing of feed moisture and passion Fruit Pulp concentration resulted in higher penetration force values of extrudates. The passion Fruit Pulp concentration showed a highly significant effect ( p ≤ 0.01) on the L *, a * and b * parameters. Passion Fruit Pulp has a reasonable source of β-carotene, proteins and dietary fibers that can be added to expanded snacks.
Sankar Chandra Deka - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical and phytochemical properties of foam mat dried passion Fruit (Passiflora edulis Sims) powder and comparison with Fruit Pulp
Journal of Food Science and Technology, 2020Co-Authors: Duyi Samyor, Sankar Chandra DekaAbstract:The aim of the present study was to develop purple passion Fruit powder using the foam mat dried process. The possible effect of whipping time, methylcellulose concentration, and drying temperature on physicochemical and phytochemical properties of foam mat dried passion Fruit was evaluated and compared with Fruit Pulp. The drying process was optimized using central composite design and optimum conditions were whipping time 2.78 min, methylcellulose 2.58%, temperature 44.05 °C. At the optimum condition vitamin C, total phenolic compound and hygroscopicity were 34.67 mg/100 g, 258.12 mg GAE/100 g, and 21.12%, respectively. The artificial neural network was applied to predict experimental outcomes. The phytochemical properties in terms of (±)-α tocopherol, D-α-tocotrienol, β-carotene, and phenolic acid were determined using RP-HPLC. The foam mate dried powder contained a higher amount of β-carotene (13.26 mg/100 g), total phenolic compound (258.12 mg/100 g) and phenolic acids than Fruit Pulp whereas Fruit Pulp was contented higher amount of (±)-α tocopherol (171.1 mg/100 g) and D-α-tocotrienol (27.19 mg/100 g). The study manifested foam mate drying as an effective way to develop passion Fruit powder.
