Food Research最新文献

{"title":"Uncovering the nutraceutical potentials of fermented sago starch “Lemantak”\u0000by endophytic fungi","authors":"N.A.Q. Mohd Razali, A.A.S. Ahmad Husaini, N. Ngieng, N. Suhaili, H.A. Roslan","doi":"10.26656/fr.2017.8(s3).13","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s3).13","url":null,"abstract":"Fermentation food has been widely consumed since ancient times due to its many\u0000beneficial properties as well as improved texture and taste. Raw sago starch\u0000“lemantak” (RSS “lemantak”) is one of the staple foods in the state of Sarawak. Derived\u0000from the bark of Metroxylon sagu, this starch has yet to be investigated in terms of its\u0000phytochemical and nutraceutical properties after being subjected to fermentation. This\u0000study investigated the nutraceutical of fermented RSS “lemantak” in its phenolic content\u0000and antioxidant activity in different fermentation conditions by selected endophytic fungi,\u0000Aspergillus niger, Penicillium chermesinum and Fusarium equiseti. This study compared\u0000two different fermentation modes and also investigated phenolic production by\u0000manipulating the fungal consortia, incubation period as well as the solvent used. It was\u0000determined that the best endophyte culture was consortia of Aspergillus niger and\u0000Penicillium chermesinum under solid state fermentation (SSF) while monoculture\u0000Aspergillus niger was the best fungal culture under SMF. It was found that the dual\u0000cultures of Aspergillus niger and Penicillium chermesinum (AP) showed high total\u0000phenolic content of 174.95 mg GAE/g and high antioxidant activity at different\u0000concentrations ranging from 90.21-76.17% under solid-state fermentation at day 7. In\u0000contrast, under submerged fermentation, it was found that consortia of Aspergillus niger\u0000and Penicillium chermesinum produced low phenolic content of 11.54 mg GAE/g and had\u0000lower antioxidant capacity with the range values of 39.26-34.03%. On the other hand,\u0000monoculture Aspergillus niger strives best under SMF at 203.65 mg GAE/g and has good\u0000antioxidant activity of 90.72-14.15% of scavenging activity. Nevertheless, it was\u0000determined that the dual culture of AP showed high potential based on the phenolic\u0000content antioxidant activity under SSF while monoculture A. niger showed potential as a\u0000phenolic content producer and antioxidant activity. This study ascertained that the best\u0000conditions for fermented RSS “lemantak” with higher phenolic content and antioxidant\u0000properties are the methanol extract of fermented RSS inoculated with dual cultures\u0000Aspergillus niger and Penicillium chermesinum for a period of 7 days of incubation under\u0000SSF.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"140 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141350904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formulation and evaluation of physical, chemical and sensory properties of\u0000instant functional beverage powder containing Pathum Thani fragrance rice,\u0000soy protein and milk powder","authors":"P. Chuchird, P. Pattarathitiwat, A. Pongprajak","doi":"10.26656/fr.2017.8(3).319","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).319","url":null,"abstract":"The purpose of this study was to determine the influence of proportion and ratio of the\u0000following main ingredients comprising Pathum Thani fragrance rice powder, soy protein\u0000and milk powder on physicochemical properties and sensory characteristics of instant\u0000functional beverage powder. The experimental procedures consisted of prerequisite\u0000processing steps of cooking, drying, crushing and mixing all ingredients. The design was\u0000used to produce a total of ten samples of powdered beverage products. Whereas, dry\u0000samples and complete dissolution samples were analyzed for their physicochemical\u0000properties and sensory characteristics. Results indicated that the prepared beverage\u0000powder with various ratios of ingredient combinations delivered significant impact on\u0000their physical chemical and sensory characteristics. Principal component analysis (PCA)\u0000was implemented to group the attributes into three key dimensions that explained 76.51%\u0000of the total variance. Furthermore, Partial least squares regression (PLSR) was employed\u0000as a multivariate statistical tool to accurately determine carbohydrate, fiber, L* (dissolve),\u0000a* (dissolve) and b* (dissolve) as key drivers of liking. Having the highest consumer\u0000satisfaction levels and highest average liking scores of all sensory characteristics, the\u0000optimum formulation for instant functional beverage powder was formula 10 containing\u000023.34% of Pathum Thani fragrance rice powder, 13.33% of soy protein and 13.33% of\u0000milk powder, 20% of sugar, 10% of cocoa powder, 10% of malt powder, 5% of non-dairy\u0000cream powder and 5% inulin powder. More importantly, these research findings may\u0000influence decisions at many levels in increasing consumer acceptance of the product,\u0000manufacturing healthier products for people, and adding value to products of agriculture.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"51 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141355336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of packaging method and temperature on the quality and lipid\u0000degradation of snakehead fish (Channa striata) fillets during frozen storage","authors":"M.V. Nguyen, D.V. Thai, D.T. Nguyen, M.V. Nguyen","doi":"10.26656/fr.2017.8(3).257","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).257","url":null,"abstract":"Temperature and packaging method are considered the main factors affecting the quality\u0000of fishery products during frozen storage. In the present study, snakehead fish fillets were\u0000air (AP) and vacuum (VP) packaged and stored at -20±2°C and -25±2°C for six months to\u0000investigate the effects of temperature and packaging method on the quality of snakehead\u0000fish fillets. Changes in the quality of snakehead fish fillets were assessed by\u0000determinations of lipid hydrolysis, lipid oxidation, and their resulting changes in colour,\u0000cooking yield (CY), and total volatile basic nitrogen (TVB-N) content. Storage\u0000temperature and packaging method showed strong preservative effects on the quality of\u0000snakehead fish fillets. Higher cooking yield and lower TVB-N content were observed in\u0000the VP samples stored at -25±2°C compared to the AP samples and stored at -20±2°C.\u0000Vacuum packaging and lower storage temperature (i.e. -25±2°C) significantly retarded\u0000lipid hydrolysis and lipid oxidation development. This resulted in lower free fatty acid\u0000(FFA), lipid hydroperoxides (PV), thiobarbituric acid-reactive substances (TBARS)\u0000values, and higher phospholipid content. Significant correlations between lipid oxidation\u0000products (PV and TBARS) and yellow discolouration (b* values) were found in this study.\u0000Based on these findings, it could be suggested that frozen snakehead fish fillets should be\u0000vacuum-packaged and stored at low temperatures to maintain their quality.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"75 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141350588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of breadfruit flour (Artocarpus altilis) with the addition of gelatine as\u0000a potential edible film","authors":"Khairol Nadia A.H., Russly A.R., Nur Hanani Z.A.","doi":"10.26656/fr.2017.8(3).584","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).584","url":null,"abstract":"The potential application of biodegradable films for food applications has gained interest\u0000as an alternative to synthetic plastic packaging. Breadfruit is a common starchy fruit in\u0000nature and due to its unique and wide availability, it can be good a source for developing\u0000biopolymers. This study aimed to develop packaging films made from unripe green\u0000breadfruit (Artocarpus altilis) flour with different concentrations of bovine gelatine. The\u0000ratios of gelatine and breadfruit flour (G:BF) were 0:5 (G0), 1:5 (G2), 2:5 (G4), 3: 5(G6),\u00004:5 (G8) and 5:5 (G10). The physical, mechanical and optical properties of these films\u0000were investigated. The findings of this study showed that the addition of bovine gelatine\u0000in flour solutions had significantly (P<0.05) improved the film thickness, tensile strength\u0000(TS), optical properties and water vapour permeability (WVP). Breadfruit film with no\u0000gelatine (control) showed the lowest WVP (P<0.05). Based on the Fourier transform\u0000infrared spectroscopy (FTIR) spectra, the chemical interaction of hydroxyl group from\u0000gelatine and the carboxyl group of breadfruit flour occurred. Therefore, gelatine helped to\u0000improve the water barrier and mechanical properties of the BF films as supported by the\u0000scanning electron microscopy (SEM) images. Further study to enhance film properties is\u0000necessary to apply the material to food products.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"117 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141352354","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Surface sanitation as a recommended treatment for preventing fungal infection\u0000and extending the shelf life of watermelon","authors":"N.A. Razali, Z. Mohd Shafie, M. Sairi, C.C. Teoh, S. Safari, N.K. Rosly, F. A. Hamzah","doi":"10.26656/fr.2017.8(s3).8","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s3).8","url":null,"abstract":"Watermelon ranks fifth in Malaysian fruit production after coconut, durian, banana and\u0000pineapple. Its export value has increased significantly at 6.2%, from 60 thousand MT\u0000(2018) to 64 thousand MT. Losses happen throughout the supply chain, especially during\u0000the production and logistic process. The watermelon supply chain involves one- or twotier supply chain, which comprises movement from producers, wholesalers, retailers and\u0000final users. A preliminary survey had been conducted to estimate the postharvest losses\u0000percentage along the supply chain. The total postharvest loss for watermelon in Malaysia\u0000was high at 33%, with losses at the collection centre accumulating the highest percentage\u0000(56%). This high loss needs to be addressed as it will affect the farmers’ income and lead\u0000to an increase in food waste in the agriculture sector. A study on sanitation treatment to\u0000reduce fungal infection and extend the shelf life of watermelon was conducted. Sanitation\u0000treatments consisted of dipping the watermelon fruit in water treated with 250 ppm\u0000sodium hypochlorite for 30 seconds (Treatment 1) and spraying the peduncle with 250\u0000ppm propiconazole fungicide (Treatment 2). Unsanitized fruit was set as control\u0000(Treatment 3). Results showed that sanitized watermelon samples (dipped in sodium\u0000hypochlorite or sprayed with propiconazole) rated acceptable until four weeks of storage\u0000at the ambient temperature of 27°C. Unsanitized fruit was infected with mould and thus\u0000rated as poor. Biochemical properties were not affected by sanitation treatment. In\u0000conclusion, sanitation using 250 ppm sodium hypochlorite or 250 ppm propiconazole\u0000helps slow down the fungal infection and extends the shelf life of watermelon fruit up to\u0000four weeks. This sanitation treatment is recommended to be included in the watermelon\u0000postharvest handling procedure to maintain good quality, reduce losses and expand the\u0000market for domestic and export.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"139 26","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141350972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Muslim consumers’ behaviour towards halal nutraceutical products in Malaysia","authors":"Siti Nurunnajwa S., Elistina A.B., Syuhaily O., Nuradli Ridzwan Shah M.D.","doi":"10.26656/fr.2017.8(3).634","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).634","url":null,"abstract":"Nutraceutical is defined as a food, or parts of a food, that provide medical or health\u0000benefits, including disease prevention and treatment. Although the primary source of\u0000nutraceutical products is plant-based, not all nutraceutical products can be categorized as\u0000halal. Many ingredients are involved in food processing and used as flavours, stabilizers,\u0000or colouring agents. In addition, some additives may be derived from non-halal sources,\u0000whether from pork, blood, non-slaughtered animals, genetically modified, or extracted\u0000with ethanol. Therefore, there is a need to identify the factors influencing Muslims’\u0000consumer behaviour towards halal nutraceutical products to improve their awareness of\u0000them in Malaysia. For this reason, the present study has been developed to examine the\u0000factors that affect Muslim behaviour in purchasing halal nutraceutical products. This study\u0000employed a quantitative approach, with a total of 400 Muslim consumers in Malaysia\u0000participating and selected through multi-stage random sampling. Multiple regression\u0000analysis was used to determine whether Islamic values, religiosity, the maqasid shariah\u0000principle, and trust in government influence consumer behaviour toward halal\u0000nutraceutical products. The result indicated that all four factors significantly affect the\u0000consumers’ behaviour, where trust in the government was the most substantial predictive\u0000factor. This study was expected to improve halal awareness among Muslim consumers\u0000while encouraging the government to strengthen the Halal industry to protect the welfare\u0000of Muslim consumers in Malaysia.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"11 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141353717","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of ultrasonic-cellulase treatment towards bamboo shoot (Gigantochloa\u0000albociliata) powder properties","authors":"Rumaisa N., P. Tan, R.P.D. Filri, Iffah Madhira M.","doi":"10.26656/fr.2017.8(3).467","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).467","url":null,"abstract":"This study was to evaluate the optimum condition of ultrasonic-cellulase treatment for the\u0000highest conversion of insoluble to soluble dietary fibre in bamboo shoot powder. The\u0000interaction between independent variables (frequency, time and cellulase concentration)\u0000with response variables (water holding capacity, oil holding capacity and swelling\u0000capacity) was evaluated and optimized using Response Surface Methodology (RSM)\u0000coupled with a Central Composite Design (CCD). The results showed that the optimum\u0000condition of ultrasonic-cellulase treatment was as follows, the ultrasonic frequency at 21\u0000Hz, ultrasonic time at 5 mins, and cellulase concentration at 30 mg/g of bamboo shoot\u0000powder. The model generated by RSM was validated since all the percentage errors for all\u0000the responses were less than 5%. A comparison between treated and untreated bamboo\u0000shoot powder was performed where treated bamboo shoot powder showed significant\u0000differences from untreated bamboo shoot powder in terms of water holding capacity\u0000(85.68%), oil holding capacity (39.45%) and swelling capacity (50.75%) with P<0.05. In\u0000conclusion, the result indicated that ultrasonic-cellulase treatment on the conversion of the\u0000insoluble to soluble dietary fibre in bamboo shoot powder had been successfully achieved.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141370113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of frying time and temperature for the development of quality\u0000chips from varieties of sweet potato (Ipomoea batatas L.Lam)","authors":"T. Abebe, E. O. Okpomor, C.F. Okoyeuzu, C.M. Eze, T.J. Mbachiantim, C.S. Nwankwo, A.A. Balogun, E.C. Irene, A. Ikpeama","doi":"10.26656/fr.2017.8(3).171","DOIUrl":"https://doi.org/10.26656/fr.2017.8(3).171","url":null,"abstract":"Consumers seek low-fat fried products with appealing color, texture, and taste to avoid\u0000health issues like obesity and cardiovascular disease associated with high-oil-content\u0000foods. Frying conditions, including time and temperature, greatly affect the moisture,\u0000texture, oil content, and color of fried foods. The objective of this study was to optimize\u0000frying time and temperature to obtain quality fried chips from three varieties of orangefleshed sweet potato roots. The study examined how frying temperature (ranging from 140\u0000to 180°C) and time (2 to 6 mins) affect the quality of fried chips, assessing attributes like\u0000moisture content, oil content, color, and texture. Significant impacts of frying time and\u0000temperature on chip quality were found across all varieties using central composite design\u0000tests and mathematical models (p<0.05). Optimal frying conditions were determined\u0000through response surface methodology analysis, which was 154.8℃ for 3.82 mins,\u0000160.1℃ for 3.66 mins, and 162.65℃ for 3.04 mins for Kabode, Dilla, and Kulfo varieties,\u0000respectively, guiding sweet potato fried chip producers to achieve satisfactory results\u0000economically and efficiently.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":"148 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141368519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fast food consumption, obesity and nutrient intake among adults in Indonesia","authors":"A. Andriyani, Y.Z. Lee, K.K. Win, C.K. Tan, F. Amini, E.S.S. Tan, S. Thiagarajah, E. Ng, N. Ahmad Bustami","doi":"10.26656/fr.2017.8(s3).5","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s3).5","url":null,"abstract":"Asian countries, including Indonesia, have experienced a significant shift in their diet with\u0000increased fast food consumption spurred by rapid economic expansion, urbanisation and\u0000social changes. Increasing mortality and morbidity following obesity and\u0000noncommunicable diseases have been linked to an imbalanced nutrient intake. This study\u0000assessed the pattern of fast food consumption with overweight, obesity and nutrient intake\u0000of Indonesian adults. Three hundred eighty-five participants were conveniently recruited;\u0000completed a questionnaire encompassing socio-demographics, the pattern of fast food\u0000consumption and nutritional status. Also, participants’ anthropometric measurements were\u0000obtained. Some participants were overweight (27.5%) and obese (8.6%). Fast food was\u0000widely consumed by both genders; males (95%) and females (98%). Fast food\u0000consumption rate was significantly associated (p<0.01) with marital status, education level\u0000and monthly income. Married individuals (54%), those with post-graduate education\u0000(68%), and higher-income earners (62%) consumed more fast food when eating out. There\u0000was no significant association between fast food consumption rate and anthropometric\u0000parameters, including obesity. However, fast food consumption rate, number of daily\u0000meals replaced with fast food was significantly associated (p<0.05) with increased calorie\u0000intake and fat intake. This growing tendency of energy-dense food consumption may\u0000increase the risk of obesity in the long run, putting people at risk for various\u0000noncommunicable diseases. The prevalence of overweight and obesity may be reduced by\u0000promoting an active lifestyle, creating a supportive environment for voluntary physical\u0000activity and restricting high-energy food consumption.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141369653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Bioactive compounds distribution in tea leaves from different maturity stages\u0000and altitude in Malaysia","authors":"A. Mohd Danial, S. P. Koh, A. Kahar, D. L. Abd Razak, K. Long, A. Azali, N.A. Sani, B.A.P. Agus","doi":"10.26656/fr.2017.8(s3).9","DOIUrl":"https://doi.org/10.26656/fr.2017.8(s3).9","url":null,"abstract":"High altitude young tea leaves are the most preferred raw material for high quality tea\u0000production while old tea leaves were considered low quality. This study examined the\u0000chemical compounds in tea leaves such as (+)-catechin (C), (-)-epicatechin (EC), (-)-\u0000epigallocatechin (EGC), (-)-epicatechin gallate (ECG), (-)-epigallocatechin gallate\u0000(EGCG), caffeine, gamma aminobutyric acid (GABA) and total phenolics content (TPC)\u0000in different maturity stages of tea leaves from highland (HP01, HP02 and HP03) and\u0000lowland (LP) tea plantation in Malaysia. The results showed that young tea leaves from\u0000samples HP01, HP02 and LP contain high GABA, caffeine and TPC as compared to old\u0000tea leaves. However, with the exception of caffeine, old tea leaves from sample HP03\u0000contained higher TPC and GABA than young tea leaves. In addition, the highest\u0000accumulation of GABA was found in a bud from HP01. However, in general, the\u0000accumulation of GABA was high in LP (lowland) tea leaves from bud until 4th leaves\u0000when compared to highlands tea leaves. Furthermore, the number of catechins with a high\u0000concentration in a very young leaf was HP01>LP01>HP02>HP03. The major catechins\u0000were identified as EGC (49.02 mg/g) and the minor was ECG (1.17 mg/g). Overall, the\u0000accumulation of catechins, caffeine and phenolics content was high in tea leaves at high\u0000altitudes whereas GABA content was high in tea leaves at low altitudes. This finding\u0000provides information on bioactive metabolites distribution in different maturity stages of\u0000tea leaves from high- and lowland tea plantations in Malaysia.","PeriodicalId":502485,"journal":{"name":"Food Research","volume":" 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141368611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}