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16 results on '"Saparin, Norliza"'

1. List of contributors

Author

Abd Razak, Siti Suraya, primary, Abidin, Siti Aimi Sarah Zainal, additional, Ahmad, Nurul Hawa, additional, Ahmad Hairi, Amelia Najwa, additional, Akinpelu, Adeola Akeem, additional, Aziz, Siti Hajar, additional, Bakar, Suzaira, additional, Bujang, Aishah, additional, Dos Mohamed, Abdul Manan, additional, Easa, Azhar Mat, additional, Elgharbawy, Amal A.M., additional, Farouk, Mustafa M., additional, Hakim, Muhammad Hail Haris Muhammad, additional, Hashim, Hanini Ilyana, additional, Hashim, Noor Haslina, additional, Heng, Jerry Y.Y., additional, Iberahim, Nurul Aqilah, additional, Jalil, Asmah Norliza Abd, additional, Karde, Vikram, additional, Len, Kelly Yong Tau, additional, Maqsood-ul-Haque, Suzihaque, additional, Marikkar, Nazrim, additional, Mohd Zaini, Nurul Solehah, additional, Murni, Karim, additional, Musa, Najiah, additional, Mutalib, Siti Roha Ab, additional, Nasir, Shahrin, additional, Nizar, Nina Naquiah Ahmad, additional, Nordin, Noor Faizul Hadry, additional, Pa’ee, Khairul Faizal, additional, Post, Mark J., additional, Rahim, Muhamad Hafiz Abd, additional, Rahman, Md Mahfujur, additional, Ramli, Siti Suhara, additional, Wan Rasdi, Wan Nurul Nadiah, additional, Razali, Nadia, additional, Razimi, Mohd Shahril Ahmad, additional, Razman, Nur Azira, additional, Sabri, Mohamad Zulkeflee, additional, Sani, Muhamad Shirwan Abdullah, additional, Saparin, Norliza, additional, Seow, Eng-Keng, additional, Seow, Lay-Jing, additional, Shadan, Hezlin, additional, Shaharuddin, Shahrulzaman, additional, Shariff, S. Sarifah Radiah, additional, Shoid, Nursyamimi Zawani Mohd, additional, Suhaimi, Hidayu, additional, Sukor, Arina Shairah Abdul, additional, Suresh, Suganisha, additional, Taib, Mohd Nasir, additional, Talib, Norfahana Abd, additional, Tan, Thuan-Chew, additional, Taufik, Areej Mohd, additional, Yaacob, Teh Zaharah, additional, Veny, Harumi, additional, Wahab, Suraya Abd, additional, Wong, Fadzlie Wong Faizal, additional, Yahaya, Noorfatimah, additional, Yaji, Emmy Liza Anak, additional, Yuslan, Amirah, additional, Zain, Nur Nadhirah Mohamad, additional, Zakaria, Zalina, additional, Zakariya, Nor Syafarah, additional, and Zaman, Maslia Manja Badrul, additional

Published
2023
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2. The dynamics of palm oil supply chain

Author

Saparin, Norliza, primary, Taufik, Areej Mohd, additional, Nizar, Nina Naquiah Ahmad, additional, Jalil, Asmah Norliza Abd, additional, Zainal Abidin, Siti Aimi Sarah, additional, and Bujang, Aishah, additional

Published
2023
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3. Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets

Author

Siti Nur Syahirah Ahmad, Azmil Haizam Ahmad Tarmizi, Raznim Arni Abd Razak, Selamat Jinap, Saparin Norliza, Rabiha Sulaiman, and Maimunah Sanny

Subjects
acrylamide, intermittent frying, beef nugget, frying cycles, vegetable oils, Chemical technology, TP1-1185
Abstract

This study aims to investigate the effect of different vegetable oils and frying cycles on acrylamide formation during the intermittent frying of beef nuggets. Different vegetable oils, palm olein (PO), red palm olein (RPO), sunflower oil (SFO), and soybean oil (SBO), were used for a total of 80 frying cycles. Oil was collected at every 16th frying cycle and analyzed for peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA), total polar compound (TPC), polar compound fractions, and fatty acid composition (FAC). Total oxidation (TOTOX) value was calculated, and acrylamide content was quantified in the nuggets. Regardless of the oil type, PV, p-AV, and TOTOX initially increased but gradually decreased. However, FFA and TPC continued to develop across the 80 frying cycles. The C18:2/C16:0 remained almost unchanged in PO and RPO but dropped progressively in SFO and SBO. The lowest acrylamide content in fried products was observed in the PO, while the highest content was observed in RPO. Bivariate correlation analysis showed no significant (p ≤ 0.05) correlation between oil quality attributes and acrylamide concentration. The oil type but not the frying cycle significantly affected the acrylamide concentration in beef nuggets.

Published
2021
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6. Composition of Crude Palm Oil Extracted Using Hot Compressed Water Extraction.

Author

Md Sarip, Mohd Sharizan, Morad, Noor Azian, Tun Abd Aziz, Mustafa Kamal, Saparin, Norliza, and Hafiz Mohd Nawi, Mohd Al

Subjects
HOT water, VEGETABLE oils, UNSATURATED fatty acids, SATURATED fatty acids, FATTY acids, OIL mills
Abstract

Extraction process are one of the critical units in palm oil milling process which dictates its efficiency. In this study, hot compressed water extraction (HCWE) is utilized for the crude palm oil (CPO) extraction. With regards to CPO quality, the extracted CPO using HCWE was analysed based on overall composition, triacylglycerol (TAG) composition and fatty acid profile composition. This is to evaluate the possible product degradation during the process. From the results, the CPO extracted using HCWE process contain low FFA of 0.15±0.01% and low DAG of 2.145% which reflect to higher quality of CPO. This CPO also show the equal mixture of saturated and unsaturated fatty acid composition at 50.63% and 49.93% respectively, within the CPO composition range in the literature. No significant changing of the fatty acid composition is observed between CPO extracted using HCWE and commercial CPO indicated that no possible undesired reaction during the extraction process. HCWE is a promising method for screw press system replacement, but the economic analysis is essential to evaluate its prospective. [ABSTRACT FROM AUTHOR]

Published
2023
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7. Palm oil supply chain factors impacting chlorinated precursors of 3-MCPD esters

Author

Tiong, Soon Huat, primary, Nair, Anusha, additional, Abd. Wahid, Siti Aishah, additional, Saparin, Norliza, additional, Ab. Karim, Nur Azwani, additional, Ahmad Sabri, Maizatul Putri, additional, Md. Zain, Mohd Zairey, additional, Teh, Huey Fang, additional, Adni, Ahmad Sarwani, additional, Ping Tan, Chin, additional, Lai, Oi Ming, additional, Cheah, See Siang, additional, and Appleton, David Ross, additional

Published
2021
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13. Contribution of lipid towards acrylamide formation during intermittent frying of French fries

Author

Azmil Haizam Ahmad Tarmizi, Su Lee Kuek, Saparin Norliza, Selamat Jinap, Raznim Arni Abd Razak, and Maimunah Sanny

Subjects
chemistry.chemical_classification, food.ingredient, Chemistry, French fries, Sunflower oil, 010401 analytical chemistry, Fatty acid, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Soybean oil, 0104 chemical sciences, Hydrolysis, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Lipid oxidation, Acrylamide, Food science, Peroxide value, Food Science, Biotechnology
Abstract

This study aims to investigate the influence of lipid towards acrylamide formation during intermittent frying of French fries. A total of 80 frying cycles were performed on par-fried potato strips in different vegetable oils namely as red palm olein, palm olein, sunflower oil and soybean oil while acrylamide in French fries were analysed. Oil was sampled for every sixteenth cycle of frying and subjected to physico-chemical analyses, i.e. peroxide value (PV), p-anisidine value (p-AV), total oxidation (TOTOX) value and free fatty acid (FFA). A weak positive but significant correlation and contribution were found between acrylamide concentration in French fries with p-AV (r = 0.254, P ≤ 0.05) and FFA (r = 0.253, P ≤ 0.05); however, this was not the case of PV and TOTOX value. Indeed, contribution of FFA (beta = 186, P ≤ 0.05) towards acrylamide formation was stronger than p-AV (beta = 4.60, P ≤ 0.05). Except for palm olein, the number of frying cycle significantly affected acrylamide concentration in French fries. Lowest acrylamide concentration (452 ± 5.6 μg/kg) was observed when palm olein is used as frying media. Overall, diverse effects of oil types and frying cycles reported in the literature were possibly due to weak association of lipid oxidation and hydrolysis with acrylamide.

Published
2020
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14. Natural Organochlorines as precursors of 3-monochloropropanediol esters in vegetable oils

Author

Tiong, Soon Huat, Saparin, Norliza, Teh, Huey Fang, Lee, Theresa Mei Ng, Md. Zain, Mohd Zairey, Bee, Keat Neoh, Md Noor, Ahmadilfitri, Tan, Chin Ping, Lai, Oi Ming, Appleton, David Ross, Tiong, Soon Huat, Saparin, Norliza, Teh, Huey Fang, Lee, Theresa Mei Ng, Md. Zain, Mohd Zairey, Bee, Keat Neoh, Md Noor, Ahmadilfitri, Tan, Chin Ping, Lai, Oi Ming, and Appleton, David Ross

Abstract

During high-temperature refining of vegetable oils, 3-monochloropropanediol (3-MCPD) esters, possible carcinogens, are formed from acylglycerol in the presence of a chlorine source. To investigate organochlorine compounds in vegetable oils as possible precursors for 3-MCPD esters, we tested crude palm, soybean, rapeseed, sunflower, corn, coconut, and olive oils for the presence of organochlorine compounds. Having found them in all vegetable oils tested, we focused subsequent study on oil palm products. Analysis of the chlorine isotope mass pattern exhibited in high-resolution mass spectrometry enabled organochlorine compound identification in crude palm oils as constituents of wax esters, fatty acid, diacylglycerols, and sphingolipids, which are produced endogenously in oil palm mesocarp throughout ripening. Analysis of thermal decomposition and changes during refining suggested that these naturally present organochlorine compounds in palm oils and perhaps in other vegetable oils are precursors of 3-MCPD esters. Enrichment and dose-response showed a linear relationship to 3-MCPD ester formation and indicated that the sphingolipid-based organochlorine compounds are the most active precursors of 3-MCPD esters.

Published
2018

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