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Articles by Mashitah Mohd Yusoff
Total Records ( 3 ) for Mashitah Mohd Yusoff
  Mohd S. Azman Abdul Rahim , Jailani Salihon , Mashitah Mohd Yusoff , Ibrahim Abu Bakar and Mohd Rizal Martua Damanik
  Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120°C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100°C but dropped when the extraction temperature was raised to 120°C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling.
  Aini Norhidayah Mohamed , Jaya Vejayan and Mashitah Mohd Yusoff
  Eurycoma longifolia or Tongkat Ali is famous for its aphrodisiac property and the traditional uses range from tonic after childbirth to treating malaria. Phytochemical studies revealed the presence of bioactive compounds such as quassinoids, alkaloids, squalene derivatives, tirucallane-type triterpenes and biphenylneolignans. Existing research revealed that plant has potential to treat various diseases and to replace the current treatment. Purpose of this article is to evaluate and summarize the existing literatures concerning phytochemical, biological and toxicological studies of E. longifolia. It is expected that critical evaluation will be useful for researchers working on the potential role of E. longifolia in treating diseases or for product development.
  Rupbansraaj Bathmanathan , Yasmin Amira Che Yahya , Mashitah Mohd Yusoff and Jaya Vejayan
  Proteases are commonly available to the dairy industry and becoming saturated in their potential for further productivity among health-conscious people, which has driven positive attention towards plant-based coagulants. This review explored the possibility of coagulant plants as an ideal choice in the development of functional dairy foods and beverages and the benefits that come along to health. Dairy products like cheese require coagulation of milk by using enzymes such as rennet either in its original state, purified or genetically modified. Animal and microbe sourced coagulants have been facing many challenges due to increasing public awareness. Plant proteases are not new and have been identified previously to have the ability to coagulate milk but plants are less explored and understood in their potentials in being a milk coagulant and fortifying the curd with useful biological activities. Currently, people are looking for functional foods that provide various health benefits when consumed rather than calorie-rich food, which causes diseases. In recent times many plants are able to coagulate milk. These particular plants have been identified as an ideal choice in the development of functional dairy foods and beverages due to their dual ability of first coagulating the milk and then fortifying the curd with biologically useful compounds.
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