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BACKGROUND ‘Kedondong’ fruit is regarded as an exotic fruit that is gaining popularity due to its deliciousness and pleasant flavour. However, this fruit has a short shelf life, leading to problems with postharvest loss. In order to prevent losses, the fruit could be produced as a value-added product. In this study, the ‘kedondong’ fruit was preserved by drying into powder using different drying methods. METHODS The kedondong powder was dried using five methods: convection oven drying, vacuum drying, spray drying, drum drying and freeze drying. The physical properties, flowability and DPPH radical scavenging ability of dried kedondong powder were examined. RESULTS Spray-dried powder provided the significantly (p ≤ 0.05) highest process yield, which was 54.93%. All the powder produced had a low moisture content (3.03 to 5.66%) and water activity (0.19–0.37). Visually, whitish and fine powders were observed on spray-dried and freeze-dried samples, while convection oven-dried and vacuum-dried powder appeared yellowish and coarse. The pH of the reconstituted powders varied from 2.71 to 2.83, where drum-dried powder was the most acidic. Spray-dried powder showed the highest wettability and shortest dissolution time, which was 172.65 s and 10.55 s, respectively. With the exception of drum-dried powder, all the dried powders were classified as non-caking powders. The bulk and tapped density of the powders ranged from 0.32 to 0.70 g/mL and 0.38 to 0.86 g/mL, respectively. Vacuum-dried powder had very good flowability, convection oven-dried and drum-dried powder had good flowability, while spray-dried and drum-dried powder had fair flowability. Antioxidant assay showed that freeze-dried powder exhibited the highest free radical scavenging activity (IC50 = 701.29 μg/mL). CONCLUSIONS This study indicates that spray-dried kedondong powder has great potential in the food industry due to its high process yield and better powder quality. Meanwhile, freeze drying best preserved the antioxidant properties of the powder, which could potentially be used as a functional ingredient as a result. This study is important for the fruit processing industry as it offers an alternative for the farmer to produce kedondong fruit powder because the fruit has a short shelf life. Converting the fruit into powder can diversify the resulting produce into different applications, such as fruit juice, beverages, jam and other food products.

Kenaf (Hibiscus cannabinus) is an industrial crop in Malaysia, and especially used as a source for composite wood. Kenaf leaves as a by-product of the plantation can be consumed as food due to its high nutritional value. Kenaf leaves have high antioxidant properties, thus are suitable to be made into herbal tea. However, its flavour is considered sour, thus presenting a challenge for product development. The main objective of the present work was to evaluate the physicochemical and functional (ascorbic acid content, calcium content, and anti-diabetic) properties of kenaf leave tea (KLT) with 0, 60, and 100% kenaf leaves used. KLT was prepared by steaming and drying the kenaf leaves, followed by sieving. Then, the powder was mixed with distilled water at 1% (w/v). Another portion of red dates and goji berries tea (RGT) was prepared by boiling the red dates:goji berries:water at 1:2.5:28.5 ratio. Two portions of tea were infused using 60% KLT and 40% RGT. Results showed that a 100% KLT (positive control) was always highest in terms of total phenolic content (TPC) and total flavonoid content (TFC). The antioxidant activities were positively correlated with DPPH and ABTS scavenging activities, and ferric reducing antioxidant power (FRAP). Contrary, the negative control (0% KLT) showed the highest α-amylase inhibitory effect. The present work also evaluated the acceptance of consumers using the Hedonic sensory test among 50 panellists with balance male and female candidates. Since 100% KLT extract was in low pH values (2.17 ± 0.26), 60% KLT infused with goji berries and red dates gained the highest consumers' acceptance. Therefore, as a compromise between sensory and functional properties, a maximum of 60% KLT was a suitable formulation for the consumers.

Chronic exposure to ultraviolet (UV) radiation leads to photoaging. There is a tremendous rise in products having a dual activity of photoprotection and antiaging. In vitro analysis in dermal fibroblasts and their biological mechanisms involved are critical to determine antiaging potential. The study aimed to investigate the antiaging potential of sunscreen formulated from nanostructured lipid carrier and tocotrienol-rich fraction (NLC-TRF sunscreen). The antioxidant activity of the NLC-TRF sunscreen was evaluated by radical scavenging and hydrogen peroxide inhibition properties. Also, collagenase, elastase and matrix metalloproteinase-1 (MMP-1) inhibition activities, and type I collagen and elastin protein expression were studied. Quantitative real-time polymerase chain reaction (qPCR) was used to evaluate the mRNA expression of fibroblast growth factor (FGF), vascular endothelial growth factor (VEGF), transforming growth factor-β1 (TGF-β1), type I collagen (COL1A1), elastin (ELN), MMP-1, MMP-2, and tissue inhibitor matrix metalloproteinase-1 (TIMP-1). The results suggested that NLC-TRF sunscreen is effective in radical, anti-hydrogen peroxide, and collagenase, elastase and MMP-1 inhibition activities. Besides, a significant increase for type I collagen (3.47-fold) and elastin (2.16-fold) protein and fibroblast regeneration genes (FGF (2.12-fold), VEGF (1.91-fold), TGF-β1 (2.84-fold), TIMP-1 (1.42-fold), ELN (2.13-fold)) were observed after sample treatment. These findings support the therapeutic potential of NLC-TRF sunscreen in antiaging.

Water-in-oil-in-water (W1/O/W2) double emulsion (DE) is often used for hydrophilic bioactives encapsulation. However, the stabilization of food-grade DE is difficult due to its complex structure and limited emulsifier choices. Thus, this paper studies the stabilization of DE containing ethanolic kenaf leaves extract by emulsifier mixture (EM) containing sodium caseinate, Tween-20, and β-cyclodextrin. The particle size, polydispersity index, creaming index, encapsulation efficiency, and droplet morphology were observed for 5 weeks storage. Overall, all DE samples did not undergo phase separation, with a noticeable increase in viscosity throughout storage. The morphology and functional groups also showed spherical droplet shape and interaction changes after emulsification. DE stabilized by 2.5% and 4.0% (w/w) EM had consistent droplet size and distribution, encapsulation efficiency > 98%, and highest viscosity value up to 35-day storage at 25℃. Specifically, DE with 4.0% (w/w) EM showed good resistance under pH changes. In conclusion, double emulsion stabilized by sodium caseinate, T20, and β-cyclodextrin are stable up to 5 weeks at 25°C, potentially to be applied in food and beverage applications.

The photoprotective skincare products are in high demand to meet the consumer market with concern on skin health. Seed oils are commonly used as ingredients in many cosmetic products due to their natural antioxidants and now being increasingly recognised for their effects on skin health and photoprotection. This article briefly reviews the application of seed oils in sunscreen development focusing on the antioxidants that contribute to photoprotection, thus preventing UV-induced erythema and photoaging. The addition of seed oils that contain specific natural bioactive compounds were discussed in the review. Besides that, seed oils acting in molecular pathways that benefit in photoprotection were also summarized. Seed oils (pomegranate seed oil, castor oil, cocoa butter, jojoba oil, rosehip oil, grapeseed oil, kenaf seed oil and pumpkin seed oil) utilization have high potential to act as natural UV filters and at the same time help in skin repairing. The seed oils contributed beneficial properties to the sunscreen formulation by their synergistic effect with antioxidants, antiaging properties, anti-inflammatory effect, and potential hormetic effect. The finding of specific bioactive compound from seed oils provide better understanding on the contribution of seed oils in sunscreen formulation.

Kenaf is an alternative fiber crop which is economically viable and ecologically friendly. Kenaf seeds oil, kenaf seeds extract, and kenaf leaves extract were found to have a high content of bioactive compounds to offer antioxidants and medicinal benefits, which could be a potential source in pharmaceutical and cosmetic industries. The application of encapsulation technologies on kenaf derivatives can help to develop new highly effective cosmetic formulations. Different encapsulation technologies were applied on kenaf derivatives to improve the stability and functionality for cosmeceutical application. Technologies such as nanoemulsion, nanostructured lipid carriers, co-extrusion, and spray drying of kenaf seed oil were found to enhance its stability and manage the release of unsaturated oils in cosmetic formulations. Besides, the applications of solid lipid nanocarriers, liposomes, niosomes, and Pickering emulsion were discussed in this paper to show its potential in the encapsulation of kenaf derivatives. This review described the chemical composition and nutritional quality of the kenaf derivatives, and the technologies for cosmetic formulation to enhance our knowledge to use these by-products in the cosmetic application and their advantages. This review has important implications to stimulate its possible utilization and application of kenaf in the cosmetic and pharmaceutical industry.

The effects of homogenization cycles on the kenaf seed oil (KSO) emulsion stability was checked in this study. KSO nanoemulsions were prepared using a high-pressure homogenizer at 1, 3, and 5 cycles. Results showed that higher homogenization cycles provided the samples with a significant (p ≤ 0.05) smaller size of KSO droplets, but slightly disturbed the polydispersity index (PDI) and reduced (p ≤ 0.05) the zeta potential. All samples were within nano size (78.05—111.5 nm) and one high-pressure homogenization cycle treatment was chosen to proceed to the storage study. Over 28 days of storage at 4 and 30 °C, results showed that KSO nanoemulsion degradation was gradual in terms of increasing oxidation, droplet size, and PDI. There was no creaming and minimal flocculation until 21 days storage. The 30 °C storage maintained KSO emulsion at smaller droplet sizes, with minimal flocculation which was due to narrower PDI and higher zeta potential. Briefly, one cycle of high-pressure homogenization was sufficient to produce a stable KSO nanoemulsion, which was in small droplets, and physically stable during 28 days storage at 30 °C.

The present work demonstrated a method to determine the growing activities of typical soy sauce fermentation yeasts under sonication stimulation in stress and/or enriched conditions. The yeast activities were determined using a programmed spectrophotometer which automatically records the optical density (OD) of the growth media. The increasing OD values were directly proportionally to the amount of yeast cells within the growth media. Spectrometry method provides a typical sigmoidal curve with the lag time, maximum growth rate, and average growth rate of microorganisms. Activities of two industrial yeast strains (Zygosaccharomyces spp. and Candida spp.) under sonication stimulations (0.5 cycles, 60 amplitude) at different salt contents (1, 3, and 5%), glucose contents (5, 10, and 15%), sonication durations (10, 20, and 30 min), and incubation temperatures (30 and 37°C) were investigated in a 24-h growth cycle model system by one-factor-at-a-time (OFAT) design. Overall, sonication treatment in the presence of salt was not lethal to yeast cells. The maximum growth rate of both yeast strains was significantly reduced (p < 0.05) when the sample was treated with 5% salt content coupled with sonication. However, when the sample was further enriched with glucose at 10%, it yielded significantly highest growth rate (0.1310 ± 0.0107 OD/h). Finally, 10 min sonication and 30°C incubation temperature were found to be better as compared to the other treatment combinations. Sonication did not exert any detrimental effect on investigated yeasts, and stimulated the growth when enrichment was appropriately provided.

Kenaf (Hibiscus cannabinus L.), an annual herbaceous plant in the Malvaceae family, has become a multifunctional crop in Malaysia due to its large number of industrial applications for its fibrous stem. Recently, its kenaf leaves that have high antioxidant properties are getting more attention to be developed into tea. Therefore, this research aims to determine the best brewing time and temperature based on the physical properties, antioxidant activities and sensory of kenaf leaves tea (KLT). The kenaf leaves powder which was infused in hot (80 °C or 100 °C; 5 min or 10 min) or cold water (room temperature; 60 min or 120 min) were analysed. Results demonstrated that the KLT brewed at 80 °C for 10 min and 100 °C for 10 min showed the highest antioxidant activities in most of the antioxidant analysis conducted. Moreover, the colour of cold-brewed KLT was much lighter than the hot-brewed KLT and the cold-brewed KLT (room temperature; 120 min) can likely be a new trend for the consumer since it contained high antioxidising capabilities. However, the pH, greenness, yellowness, sensory results in KLT were not affected significantly by both brewing time and temperature (p > 0.05). The antioxidant test was correlated positively with the phytochemical contents but insignificant relationship with most of the colour parameters. Overall, the optimum temperature and time for brewing KLT was 80 °C at 10 min because it saved energy and extracted the highest amount of antioxidants while retaining similar sensory taste with other brewing conditions.

Deep-frying is a popular food preparation method although oxidized oil may be a health hazard. Minor components in frying oil including antioxidants like tocopherols and tocotrienols, fatty acid composition, triacylglycerol (TAG), and vitamins serve to protect vegetable oil from thermal deterioration. The eating habits of three ethnicity in Malaysia due to influence from the West was briefly mentioned. The importance of fats and oils, as well as the characteristics of each plant oil, were also explained in this project paper. A total of 31 studies fulfilled our inclusion criteria. Studies with humans and animals were accepted and included in this Meta-analysis. The probability of occurrence of obesity, atherosclerosis, hypertension, Type 2 diabetes, and oxidative stress were checked. The overall weighted mean differences for palm oil (PO), canola oil (CNO), corn oil (CO), extra virgin olive oil (EVOO), sunflower oil (SFO), and soybean oil (SBO) were 0.18 [95% CI: 0.11, 0.25; P < 0.00001], 5.50 [95% CI: 4.12, 6.87; P < 0.00001], 0.62 [95% CI: -4.71, 5.95; P = 0.82], 1.13 [95% CI: 0.39, 1.87; P = 0.003], -3.79 [95% CI: -5.61, -1.97; P < 0.00001], 0.46 [95% CI:0.29, 0.64; P < 0.00001] respectively. In short, this study revealed that there was no strong relationship found between a heated and/or repeated heated vegetable oil with the adverse health complications included based on current meta-analysis.

Drought has become more frequent due to climate change and its effects on the agricultural sector can be devastating. This increases the need for drought tolerant crops such as the Bambara groundnut (BGN) to be farmed in Malaysia. The development of BGN to a product suitable for consumers in this region has not been studied. Therefore, this research aimed to determine consumer acceptability of a nutritive BGN powdered drink mix using the Just-About-Right (JAR) method. BGN flour was produced by mixing soy powder with 0% BGN powder (0B100S), 10% BGN powder (10B90S), 20% BGN powder (20B80S) and 30% BGN powder (30B70S), respectively. The physicochemical properties of the powdered drink mix and its microbiological changes upon storage for six months were then determined. In addition, in-vivo assessment of the cholesterol-lowering effect of this product was conducted. Sample 10B90S was the most preferred sample among the sensory panellists (overall acceptability = 72%). Sample 10B90S remained stable after six months of ambient storage. Rats fed with sample 30B70S showed the most improvement in blood cholesterol levels. In conclusion, nutritive BGN powdered drink mix exhibited good physicochemical properties and could be useful for food applications.

Hibiscus cannabinus L. or commonly known as kenaf is a multipurpose crop with various medicinal and nutritional properties. The aim of this study was to determine the antioxidant, nutritional, and functional properties of kenaf leaves powder. In addition, the effect of kenaf leaves powder fortification in bread properties and consumer acceptability were evaluated by production of three formulations of bread with 0% (control), 4% and 8% substitution of kenaf leaves powder per weight of flour used. From the sensory evaluation, 4% leaves powder bread was the most preferred by the panelists followed by 0% leaves powder bread then 8% leaves powder bread. Therefore, 4% leaves powder bread was chosen as the best formulation for this study and it showed significantly higher value of DPPH free radical scavenging capacity (8.05 mg TE/100 g), total phenolic content (12.9 mg GAE/100 g) and total flavonoid content (13.3 mg QE/100 g) compared to control bread (1.38 mg TE/100 g, 8.17 mg GAE/100 g and 8.77 mg QE/100 g, respectively). Besides, 4% leaves powder bread also showed improvement in calcium and total dietary fibre compared to control bread. Given these results, kenaf leaves powder can be used in baking formulation up to 4% with flour to enhance the functional properties of baking formulation without compromising eating quality.

Kenaf (Hibiscus cannabinus) leaves are produced as the by product when kenaf stems were harvested. The kenaf leaves was examed for the applicable possibility as herbal tea due to their rich phenolic content. In this study, the effect of steam blanching and high temperature drying on physicochemical properties, antioxidant activity and consumer acceptability of the kenaf tea leaves were studied. Results showed that steam blanching prior oven-drying improved the extractability of phenolic compounds, leading to the increase in total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and ferric reducing antioxidant power. Drying at 120 °C was able to preserve more phenolic compounds, at the same time developing better taste, mouthfeel, and overall acceptability of kenaf leaves tea. Caffeic acid, tannic acid, catechin, and chlorogenic acid in kenaf tea leaves infusion were analyzed by ultra high performances liquid chromatography. In conclusion, steam blanching prior to 120 °C oven-drying was the best process method for the production of kenaf leaves into acceptable tea type.

This study aimed to investigate the effect of a coffee beverage matrix on the oil release percentage and bioaccessibility of bioactive compounds from microencapsulated refined kenaf seed oil (MRKSO) using an in vitro gastrointestinal digestion model. Refined kenaf seed oil was spray-dried with gum arabic, β-cyclodextrin, and sodium caseinate. Oil release percentage, total phenolic content, radical scavenging activity of DPPH and ABTS, tocopherol and tocotrienol contents, as well as phytosterol content, were measured in the oil released from digested MRKSO along with the coffee matrix and compared to the digested MRKSO without coffee matrix and undigested MRKSO. Refined kenaf seed oil showed a significantly higher oxidative stability index than crude, degummed, and neutralized oil samples. About 91.2 and 94.7% of the oils were released from the digested MRKSO without and with coffee matrix, respectively. Oil released from the digested MRKSO with coffee matrix showed an increase in the total phenolic content (200.5%), DPPH (172.7%), and ABTS (68.1%) values, tocopherol and tocotrienol contents (24.6%), as well as the phytosterol content (62.0%), compared to oil released from the digested MRKSO without coffee matrix. MRKSO was successfully incorporated in the coffee drink and can use as a partial replacement for coffee creamers or supplementation in coffee drinks.

There is a risk of toxicological reactions due to systemic absorption and photo-instability of sunscreens. The study aimed to investigate the safety profile (cytotoxicity, phototoxicity, photostability, UV filter release profile, and skin irritation properties) of sunscreen (NLC-TRF sunscreen) produced from nanostructured lipid carriers (NLCs) and tocotrienol-rich fraction (TRF). The cytotoxicity and phototoxicity of the sunscreen were evaluated on normal human dermal fibroblast (NHDF) and skin irritation properties was tested on skin model. Besides, the photoprotection in pre- and post-UV irradiation were analysed to determine the photostability. Additionally, the release profile for UV filters (diethylamino hydroxybenzoyl hexyl benzoate (DHHB) and ethylhexyl triazone (EHT)) were evaluated. The NLC-TRF sunscreen demonstrated no cytotoxicity and skin irritation to cause cell death. It showed no phototoxic effect and high photostability up to 10 Minimal Erythema Dose (MED) to ensure high SPF value above 50 and broad-spectrum of UV absorption. The NLC-TRF sunscreen implies its safety for topical application with sustainable release profile for UV filter (cumulative release of 28% for DHHB and 40% for EHT after 8 h) due to the application of NLCs. The results suggest that the NLC-TRF sunscreen is an advanced formulation with improved stability and is safe for topical delivery.

Nanoemulsion is a versatile emulsion-based delivery system that can be structured or prepared with different compositions, methods, or processing variables. Although single nanoemulsion has been a promising delivery carrier in numerous industries, the innovation of double nanoemulsion is introduced to provide different benefits. However, the nanoemulsion must be optimized in terms of the composition and emulsification methods to maintain the integrity of the delivery system. Therefore, the optimization of nanoemulsion can range from deciding the type and concentration of compositions (aqueous, lipid, surfactants) to the processing conditions during emulsification. The current options of emulsification methods, processing parameters, and optimization process of nanoemulsion are highlighted and elaborated in this chapter. This allows readers to understand the fundamental principles of nanoemulsion preparation and encourage future studies and applications in the related field.

lsquo;Kedondongrsquo; fruit is regarded as an exotic fruit that is gaining popularity due to its deliciousness and pleasant flavour. However, this fruit has a short shelf life, leading to problems with postharvest loss. In order to prevent losses, the fruit could be produced as a value-added product. In this study, thelsquo;kedondongrsquo; fruit was preserved by drying into powder using different drying methods.The kedondong powder was dried using five methods: convection oven drying, vacuum drying, spray drying, drum drying and freeze drying. The physical properties, flowability and DPPH radical scavenging ability of dried kedondong powder were examined.Spray-dried powder provided the significantly (ple; 0.05) highest process yield, which was 54.93%. All the powder produced had a low moisture content (3.03 to 5.66%) and water activity (0.19ndash;0.37). Visually, whitish and fine powders were observed on spray-dried and freeze-dried samples, while convection oven-dried and vacuum-dried powder appeared yellowish and coarse. The pH of the reconstituted powders varied from 2.71 to 2.83, where drum-dried powder was the most acidic. Spray-dried powder showed the highest wettability and shortest dissolution time, which was 172.65 s and 10.55 s, respectively. With the exception of drum-dried powder, all the dried powders were classified as non-caking powders. The bulk and tapped density of the powders ranged from 0.32 to 0.70 g/mL and 0.38 to 0.86 g/mL, respectively. Vacuum-dried powder had very good flowability, convection oven-dried and drum-dried powder had good flowability, while spray-dried and drum-dried powder had fair flowability. Antioxidant assay showed that freeze-dried powder exhibited the highest free radical scavenging activity (IC50 = 701.29mu;g/mL).This study indicates that spray-dried kedondong powder has great potential in the food industry due to its high process yield and better powder quality. Meanwhile, freeze drying best preserved the antioxidant properties of the powder, which could potentially be used as a functional ingredient as a result. This study is important for the fruit processing industry as it offers an alternative for the farmer to produce kedondong fruit powder because the fruit has a short shelf life. Converting the fruit into powder can diversify the resulting produce into different applications, such as fruit juice, beverages, jam and other food products.

Kenaf (Hibiscus cannabinus L.) is a fast-growing herbaceous plant that received great attention in Malaysia as a valuable fibre crop. Yet, different maturity of plants’ leaves could affect the antioxidant capacities of the tea prepared. Therefore, the aim of this study was to determine the physical properties of KR9 kenaf leaves and antioxidant activities of tea prepared from KR9 kenaf leaves at four different maturity stages, which were 60, 90, 120 and 150 days after sowing (DAS). The analysis that carried out were DPPH (2-2-diphenyl-1-picrylhydrazyl) radical scavenging assay, ABTS (3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging assay, ferric reducing antioxidant power assay, total phenolic content assay, total flavonoid content assay, and chromatographic analysis of phenolic compounds. Results demonstrated that the kenaf leaves at 150 DAS were able to retain the most colour after drying. It also revealed that the tea prepared from kenaf leaves at 120 DAS showed the highest antioxidant activity in all antioxidant analysis tested. Kenaf leaves tea contained mainly kaempferol, tannic acid, chlorogenic acid, caffeic acid and catechin hydrate. Hence, it was deduced that the antioxidant activity in kenaf leaves increased until 120 DAS and dropped at 150 DAS. There was a strong positive correlation relationship among all the antioxidant analysis and the phenolic compounds presented in the kenaf leaves tea. Thus, the phenolic compounds detected contributed significantly to the antioxidant activities of the kenaf leaves tea. The 120 DAS kenaf leaves was recommended for tea preparation since it possessed high antioxidant activities.

Kenaf seed oil has been suggested to be used as edible oil but there is limited information available about the oxidative stability of refined kenaf seed oil. An oxidative stability test was performed on crude and refined kenaf seed oil under accelerated storage at 65oC for 24 days. The results showed that refined oil underwent higher oxidation than the crude oil, as indicated by the peroxide value (40.55 meq/kg), p-Anisidine value (18.78) and total oxidation value (99.87) in refined oil at day 24. There was no significant difference in the free fatty acid value in refined oil during the accelerated storage. Oleic acid remained the most abundant in the fatty acid composition of kenaf seed oil, followed by linoleic acid and palmitic acid during storage. The unsaturated fatty acids decreased slightly coupled with a slight increase in the saturated fatty acids in kenaf seed oil during storage. Refining process decreased the oxidative stability of kenaf seed oil, but the refined kenaf seed oil was able to maintain good quality in free fatty acid value and fatty acid composition.

Kenaf (Hibiscus cannabinus L.) has become a valuable industrial crop in Malaysia as a source of natural fibrous stem. Recently, the leaves has been also considered as a source of industrial products. Besides, the kenaf leaves can make into tea. Being a perishable, storage is challenging, hence the aim of this study was to evaluate the effects of different drying methods on the physical properties and antioxidant activities of kenaf leaves. Analysis of total flavonoid content (TFC) and total phenolic content (TPC) were also carried out. The sample retained the highest antioxidant activities was then subjected to high performance liquid chromatography (HPLC) to quantify the phenolic and flavonoid compounds. Freeze dried sample was found to have the best quality in terms of color retention and antioxidant activities compared with those subjected to room, microwave, vacuum oven and oven drying. Freeze dried sample retained the highest antioxidant activities as shown by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging assay, and ferric reducing antioxidant power (FRAP) assay. Kenaf leaves tea (KLT) contained kaempferol, caffeic acid, tannic acid, catechin hydrate and chlorogenic acid, which can be used as sources of alternative antioxidant in food and biopharmaceuticals industry. There were positive correlation relationship between all antioxidant analysis, phenolic and flavonoid compounds presented in the KLT. Microwave drying, which is low in operating cost and time saving can be the alternative to freeze drying. Further studied can be undertaken to optimize the condition of different drying methods.

Fourier transform infrared spectroscopy (FT-IR) was studied as an alternative technique for the estimation of the 3-monochloropropane-1,2-diol (3-MCPD) ester level in palm olein. The samples were the frying oils of potato chips with the addition of a synthetic or natural antioxidant. The same samples were evaluated by both the conventional method (GC-MS) and FTIR. Principal component analysis (PCA) was used to group the frying oils according to the level of the 3-MCPD esters. The results obtained by FTIR were consistent with the findings using an indirect determination method by GC-MS. Chemometric analysis was applied to correlate the content of 3-MCPD esters with the FTIR spectrum data. A partial least squares (PLS) model was able to predict the concentrations of 3-MCPD esters at the 95% confidence level with R2 values higher than 0.90.

The effects of selected antioxidants on the changes of the quality properties and 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl ester (GE) contents in refined, bleached, and deodorized (RBD) palm olein during the deep-fat frying (at 180 °C) of potato chips were studied. The frying duration was 100 min in five antioxidant systems for three consecutive days. The antioxidants used were butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylhydroquinone (TBHQ), oleoresin rosemary and sage extract. Both the frying oil and the oil extracted from the fried potato chips were analyzed for the 3-MCPD esters and GE content, acylglycerol composition, free fatty acid (FFA) content, p-anisidine value (p-AV), and specific extinction coefficient K232 and K268. Generally, TBHQ and oleoresin rosemary showed significantly lower levels of 3-MCPD esters and GE. The order of effectiveness of the selected antioxidants in the frying oil and fried potato chips was BHT

3-Monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) are heat-induced contaminants which form during oil refining process, particularly at the high temperature deodorization stage. It is worth to investigate the content of 3-MCPD and GE in fries which also involved high temperature. The content of 3-MCPD esters and GE were monitored in fries. The factors that been chosen were temperature and duration of frying, and different concentration of salt (NaCl). The results in our study showed that the effect was in the order of concentration of sodium chloride

The application of nanostructured lipid carrier (NLC) in UV filters encapsulation was found to enhance its safe use. In this work, kenaf seed oil-NLC (KSO-NLC) co-loaded with UV filters encapsulated was used as an active ingredient in α-tocopherol cream to develop a photoprotective prototype. It was then subjected to further analysis to determine the physical properties storage stability and cytotoxicity. The ratio of KSO-NLC to α-tocopherol cream was optimised based on the SPF value using UV transmittance analyser. The physical properties of the samples were analysed and the amount of α-tocopherol was quantified by ultra-high performance liquid chromatography (UHPLC). The optimised sample was then evaluated for in vitro antioxidant activities using DPPH and ABTS assays. Meanwhile, in vitro cytotoxicity was studied on normal human dermal fibroblast (NHDF) cell line using MTT and CCK-8 assays. The sample produced by KSO-NLC to α-tocopherol cream in ratio 1:2 (N3) showed SPF value > 50. Besides, the samples showed microbial stability and sustainable α-tocopherol content upon 12 weeks of storage. The cytotoxicity evaluation of N3 and α-tocopherol cream (N5) showed > 100 % cell proliferation indicated there is no side effect on the cell growth, yet it triggered the cell proliferation with the presence of bioactive compounds. Overall, the results herein gathered are very promising towards the development of new green cosmetic formulations with the utilisation of KSO-NLC and palm-based α-tocopherol cream.

The electronic database was searched up to July 2020, using keywords, kenaf and roselle, chemical constituents of kenaf and roselle, therapeutic uses of kenaf and roselle. Journals, books and conference proceedings were also searched. Investigations of pharmacological activities of kenaf revealed that this edible plant exhibits a broad range of therapeutic potential including antioxidant, antimicrobial, antityrosinase, anticancer, antihyperlipidemia, antiulcer, anti-inflammatory, and hepatoprotective activities. Kenaf also showed versatile utility as a functional ingredient in food, folk medicine, and animal nutritions, as well as in nanotechnology processes. The exploitation of underexploited kenaf by-products can be a significant part of waste management from an economic and environmental point of view. In addition, kenaf showed comparable nutritional, phytochemical, and pharmacological properties with Hibiscus sabdariffa (Roselle). This review has important implications for further investigations and applications of kenaf in food and pharmaceuticals industry.

Plant seed oil is often incorporated into the cream emulsions to provide multifunctional effects on the skin. In the current study, pumpkin seed oil (PSO) was used to develop a stable oil-in-water emulsion. The study aimed to optimise PSO cream formulation and determine the synergistic effect of the PSO with vitamin E oil added. The physical properties, antioxidant activities and storage stability of the formulations were analysed. Besides, the synergistic effect of the best formulation was analysed based on α-tocopherol content using ultra-high performance liquid chromatography (UHPLC). The storage stability test was assessed upon storing at 25 ± 2°C and 40 ± 2°C for 12 weeks. The best formulation (20% PSO, vitamin E oil and beeswax) selected showed physically and microbiologically stable. The incorporation of vitamin E oil into the formulation produced with PSO was found to be compatible, as it showed a synergistic effect in the amount of α-tocopherol content (combination index (CI) = 0.98). Thus, PSO had shown its potency to be incorporated into the topical products with a promising potential in delivering additional properties that can nourish the skin.

Kenaf (Hibiscus cannabinus) leaves are produced as the by product when kenaf stems were harvested. The kenaf leaves was examed for the applicable possibility as herbal tea due to their rich phenolic content. In this study, the effect of steam blanching and high temperature drying on physicochemical properties, antioxidant activity and consumer acceptability of the kenaf tea leaves were studied. Results showed that steam blanching prior oven-drying improved the extractability of phenolic compounds, leading to the increase in total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and ferric reducing antioxidant power. Drying at 120 °C was able to preserve more phenolic compounds, at the same time developing better taste, mouthfeel, and overall acceptability of kenaf leaves tea. Caffeic acid, tannic acid, catechin, and chlorogenic acid in kenaf tea leaves infusion were analyzed by ultra high performances liquid chromatography. In conclusion, steam blanching prior to 120 °C oven-drying was the best process method for the production of kenaf leaves into acceptable tea type.