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Journal of Food and Pharmaceutical Sciences
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  This is an Open Access Journal Open Access journal
     ISSN (Print) 2089-7200 - ISSN (Online) 2339-0948
     Published by Gadjah Mada University Homepage  [3 journals]
  • Application of Primer LEP in Detecting Pork Adulteration in Meat Burger
           Using Hot-Start Real-Time Polymerase Chain Reaction Combined with Melting
           Curve Analysis

    • Authors: Neila Sismindari
      Abstract: The development of pig species detection in food is increasing due to pork adulteration. Hitherto, the strongest method to detect and quantify pig presence in food is Real-Time Polymerase Chain Reaction. The object of this study is to know whether published primers that amplified leptin gene (LEP primer) could be used to detect and quantify pig’s presence in meat burger using Real-Time Polymerase Chain Reaction with dye intercalator- based detection. Genomic DNA isolation was done by proteinase K digestion.  Porcine DNA was amplified using LEP primer with Hot-Start Real-Time Polymerase Chain Reaction combined with Melting Curve Analysis. Condition of Real-Time PCR used in this experiment could amplify not only 152bp porcine leptin gene fragment with Tm value of 83.5oC but also 205bp cow’s leptin gene fragment with Tm 80oC. The result suggests that LEP primer is not a species-specific primer so it can’t be used to quantify pig’s presence in meat burger using Real-Time Polymerase Chain Reaction with dye intercalator-based detection.
      Issue No: Vol. 2, No. 3
  • Studies on Effect of Light Source on the Stability and In Vitro
           Antioxidant Activity of Dyes and Extracts from Annatto (Bixa orellana L.)

    • Authors: Prabhakara Rao Pamidighantam
      Abstract: Isolation of the oleoresin, total lipid, hexane soluble matter (fat), bixin powder and norbixin formulation from annatto (Bixa orellana.L) seed was carried out and the effect of exposure to natural sun light and artificial incandescent light on the stability of bixin, norbixin and their solutions was evaluated. The results could be correlated with data on in-vitro antioxidant activity of the extracts by Ferric reducing power and ABTS assays. Solvent extraction of annatto seed by different methodologies yielded by oleoresin (6.1%), total lipid (5.93%), oil (3.0%) and a natural red dye (1.2%). The stability was higher in dye powders than in solutions when exposed to artificial incandescent light or sunlight. The order of activity as determined by ferric reducing power was, seed oil > oleoresin> total lipid> norbixin> bixin. However, the order of antioxidant activity according to ABTS assay was oleoresin > seed oil > norbixin > total lipid > bixin.  
      Issue No: Vol. 2, No. 3
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