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Patin (Pangasius micronemus), Gabus (Channa striata) and Bandeng (Chanos chanos) are the freshwater fishes that are widely cultivated in Indonesia. Fish oils are believed to have biological activities including antioxidant activities. The objectives of this study were (1) to determine radical scavenging activity (RSA) of fish oils using 2,2'-diphenyl-1-picrylhydrazyl (DPPH) radicals, (2) to classify fish oils from different species and extraction methods using chemometrics of principal component analysis (PCA) and cluster analysis (CA) and (3) to predict the antiradical activities of fish oils from different species and extraction methods using FTIR spectroscopy combined with principal component regression (PCR) and partial least square regression (PLSR). The results exhibited that RSA of Patin fish oil extracted from flesh using maceration technique gave the highest RSA. PCA and CA were successfully applied for the classification of fish oils from different species and extraction based on PC1 and PC2 score plots. Based on dendrogram, the fish oils could be classified into 4 groups. The absorbance values of second derivative FTIR spectra at wavenumbers region of 1440 - 1741 cm-1 provided the highest correlation between actual values of RSA and FTIR predicted values with coefficient of determination (R2) of 0.9794, root mean square error of calibration (RMSEC) of 0.737 and root mean square error of prediction (RMSEP) of 0.927. From this study, FTIR spectroscopy combined with chemometrics can be used for classification of fish oils and for predicting the antioxidant activities of fish oils from different species and extraction method. [ABSTRACT FROM AUTHOR]

Brown marine algae are the prominent source of marine natural products having bioactive metabolites. Sargassum turbinarioides (ST) and Sargassum ilicifolium (SI) were dominated in Indonesia as brown marine algae that well known as a source of fucoidan. In this study, we investigated and identified the yield of aqueous crude and purified extracts using different extraction temperatures (60°C, 70°C, 80°C, 90°C). The highest yield of S. turbinarioides crude extract (7.36%) was obtained at temperatures 90°C and 80°C while the highest return of S. ilicifolium was 3.49% at 80°C. Each of the extracts was screened using Thin Layer Chromatography (TLC), Fourier transforms infrared spectroscopy (FTIR) analysis and Nuclear Magnetic Resonance (NMR) spectroscopy. The FTIR spectrum of the S. turbinarioides (ST) and S. ilicifolium (SI) extract refer to the presence of ester sulfate groups through showing peaks at 1300 to 1200 cm-1 and 980 to 950 cm-1. The NMR analysis proposed that the main structure of extract is L-fucopyranose and presence of different type of fucose sulfate groups. The result indicated that S. turbinarioides (ST) and S ilicifolium (SI) contained sulfate polysaccharide. This may be a potential basic for development of marine nutraceuticals. [ABSTRACT FROM AUTHOR]

Abstract: Meatball is one of the favorite foods in Indonesia. For the economic reason (due to the price difference), the substitution of beef meat with pork can occur. In this study, FTIR spectroscopy in combination with chemometrics of partial least square (PLS) and principal component analysis (PCA) was used for analysis of pork fat (lard) in meatball broth. Lard in meatball broth was quantitatively determined at wavenumber region of 1018–1284cm−1. The coefficient of determination (R2) and root mean square error of calibration (RMSEC) values obtained were 0.9975 and 1.34% (v/v), respectively. Furthermore, the classification of lard and beef fat in meatball broth as well as in commercial samples was performed at wavenumber region of 1200–1000cm−1. The results showed that FTIR spectroscopy coupled with chemometrics can be used for quantitative analysis and classification of lard in meatball broth for Halal verification studies. The developed method is simple in operation, rapid and not involving extensive sample preparation. [Copyright &y& Elsevier]

Abstract: Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200–1000cm−1. The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y=0.999x+0.004, with coefficient of determination (R2) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes. [Copyright &y& Elsevier]