Papers by maaruf abd ghani
Journal of CO2 Utilization
Molecules (Basel, Switzerland), 2016
The current study investigated the anticancer properties of gold nanoparticles (SG-stabilized AuN... more The current study investigated the anticancer properties of gold nanoparticles (SG-stabilized AuNPs) synthesized using water extracts of the brown seaweed Sargassum glaucescens (SG). SG-stabilized AuNPs were characterized by ultraviolet-visible spectroscopy, transmission and scanning electron microscopy, and energy dispersive X-ray fluorescence spectrometry. The SG-stabilized AuNPs were stable and small at 3.65 ± 1.69 nm in size. The in vitro anticancer effect of SG-stabilized AuNPs was determined on cervical (HeLa), liver (HepG2), breast (MDA-MB-231) and leukemia (CEM-ss) cell lines using fluorescence microscopy, flow cytometry, caspase activity determination, and MTT assays. After 72 h treatment, SG-stabilized AuNPs was shown to be significant (p < 0.05) cytotoxic to the cancer cells in a dose- and time-dependent manner. The IC50 values of SG-stabilized AuNPs on the HeLa, HepG2, CEM-ss, MDA-MB-231 cell lines were 4.75 ± 1.23, 7.14 ± 1.45, 10.32 ± 1.5, and 11.82 ± 0.9 μg/mL, res...
The Scientific World Journal, 2014
Hypercholesterolemia is one of the most common chronic diseases in human. Along with chemical the... more Hypercholesterolemia is one of the most common chronic diseases in human. Along with chemical therapy traditional medication is used as hypocholesterolemic remedy, however, with unfavorable side effects. Recently,Monascusfermented product (MFP) has become a popular hypocholesterolemic natural supplement. In the present study, the hypocholesterolemic activity ofMonascus purpureusFTC5391 fermented product ethanolic extract (MFPe) was investigated in hypercholesterolemic rats. Results showed that MFPe not only reduced the serum total cholesterol (TC), LDL-C, TG concentration, and TC/HDL-C ratio but also increased the HDL-C. Further, solid phase extraction (SPE) was carried out to obtain the hypocholesterolemic bioactive fraction. The high polar fraction of SPE increased the HDL-C (42%) and decreased the TC (53.3%), LDL-C (47%), and TG (50.7%) levels as well as TC/HDL-C ratio (69.1%) in serum. The GC-MS results of the active fraction revealed two main compounds, isosorbide and erythrito...
Journal of the Science of Food and Agriculture, 1999
Abstract The effect of sucrose and sodium chloride (NaCl) on sago starch gelatinisation was inves... more Abstract The effect of sucrose and sodium chloride (NaCl) on sago starch gelatinisation was investigated by differential scanning calorimetry (DSC). The gelatinisation of starch in the presence of low levels of water and high levels of sucrose was studied. The gelatinisation ...
Journal of Food Processing and Preservation, 2001
Differential scanning calorimetry (DSC), at various heating rates (I-3OC/ min) and waterxtarch ra... more Differential scanning calorimetry (DSC), at various heating rates (I-3OC/ min) and waterxtarch ratios (0.1 :1-4:1), was used to study gelatinization phenomena of sago starch. The results showed that the gelatinization temperature and enthalpy (AH) of starches in excess water were 60-77C and 15.5-15.8 J/g, respectively. AH of gelatinization remained substantially the same at excess water contents, but decreased signijicantly beyond a water:starch ratio of I .3:1. A single endothermic transition (G) that transformed into a double endotherm (G and MI) and only MI occurred, respectively, at excess, intermediate and limited water contents. At 50% water content, evidence of the M , endotherm was observed, and 85C represented the egective conclusion temperature (TJ at the end of melting for sago starch. The experimental data were treated thennodynamically by applying an equation describing phase transitions of semi-crystalline polymers. The calculated value for the melting point of the undiluted polymer (T,,,") was 432 K (R2=0.96).
Sains Malaysiana, 2012
... TAN EE SHIAN, AMINAH ABDULLAH*, KHALID HAMID MUSA, MOHAMMAD YUSOF MASKAT &amp;amp;amp; MA... more ... TAN EE SHIAN, AMINAH ABDULLAH*, KHALID HAMID MUSA, MOHAMMAD YUSOF MASKAT &amp;amp;amp; MAARUF ABD. ... and destroy the propagation chain by donating hydrogen atom or electron so that the free radical can be changed to a more stable form of products (Nurliyana et al. ...
Research on Chemical Intermediates, 2014
This study aims is to investigate the influence of different concentrations of Kappaphycus alvare... more This study aims is to investigate the influence of different concentrations of Kappaphycus alvarezii (K. alvarezii) for the synthesis of Cu@Cu2O core-shell nanoparticles (NPs) in aqueous solution. The core-shell NPs were prepared by a chemical reduction method using K. alvarezii, CuSO4•5H2O, NaOH, ascorbic acid, hydrazinium hydroxide, as stabilizer, copper precursor, pH moderator, antioxidant and reducing agent under 120°C temperature, respectively. Formation of Cu@Cu2O-NPs was determined by UV-Vis spectroscopy where surface plasmon absorption maxima can be observed at 390-590 nm. The synthesized coreshell NPs were also characterized by X-ray diffraction. Moreover, the morphology and structure of the K. alvarezii/Cu@Cu2O-NPs were investigated by TEM, FESEM and EDXRF. The Fourier transform infrared spectrum suggested the complexation present between K. alvarezii and Cu@Cu2O-NPs. The study clearly showed that using various amounts of K. alvarezii leads to produce different ratios and sizes of Cu@Cu2O NPs. The size of the Cu@Cu2O-NPs decreased as the amount of K. alvarezii was increased. The ratio of Cu@Cu2O increases with the increasing concentration of K. alvarezii until 0.2 wt%.
Journal of Food Processing and Preservation, 1999
This study investigated the fleets of annealing, at different temperatures (45-7OC). times (0-24 ... more This study investigated the fleets of annealing, at different temperatures (45-7OC). times (0-24 h) and water:starch ratios (0.6/1-4/1), on the DSC thermal properties profiles associated with gelatinization temperatures of sago starch-water mixtures. The effects of sugars-emulsifiers and of starch mixtures and their interactions were also investigated. DSC data showed an increased gelatinization temperature and enthalpy and a narrower gelatinization temperature range (T,,,-T,) afer annealing of sago starch; the extent of these changes was inversely proportional to the degree of crystallinity of the native starch. For sago starch, the G transition occurring at about 66-69C and the M, transition occurring at about 75C in excess water became broader and shifed to higher temperatures as the water content was decreased. The effects on the gelatinization temperature and AH, of the addition of sugars-emulsifiers to the starchwater mixture, were observed by comparison with the starch-water results. Sucrose raised the gelatinization temperature by about 6-7C more than did glucose, for sago starch. Emulsifiers (sucrose ester and polysorbate-60), in the presence of sucrose or glucose, did not affect the gelatinization temperature.
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Papers by maaruf abd ghani