Ex vivo Study of Antimalarial Activity of Canarium Odontophyllum Leaf Extracts Against Plasmodium Berghei NK65

Background: Malaria is a parasite that is transmitted to human through the bite of a female Anopheles mosquito. Every year human was exposed to the threat of malaria infection. This disease becomes more fatal as these parasites show resistance towards the drug available. Thus, searches for new antimalarial drug are crucial. This study was carried out to evaluate the antimalarial activity in Canarium odontophyllum leaf extracts (methanol, acetone and aqueous) against erythrocytes infected with Plasmodium berghei NK65 using Plasmodium Lactate Dehydrogenase (pLDH) Assay and SYBR green I fluorescence Assay. Method: Three types of solvents were used to extracts Canarium odontophyllum leaf according to increasing polarity index; acetone, methanol and aqueous. These extracts were made into eight-fold serial dilution; concentrations ranging from 0.00001μg / ml as the lowest concentration until 100 μg / ml as the highest concentration and further tested on Plasmodium berghei NK65 infected erythrocytes via ex-vivo. The IC50 (inhibition concentration) 50 readings were taken at the point of 5% parasitemia level and in the synchronization process. Both PLDH assay and SYBR green I fluorescence assay were being carried out simultaneously. Result: The One-way ANOVA showed that there is no significant difference between extracts at 5% parasitemia level, even so methanol was further tested on synchronization process as it showed the lowest reading of IC50 among the three extracts for PLDH assay and SYBR green I fluorescence assay respectively, (IC50 0.00045μg / ml, 0.002 μg / ml). For synchronization stages, the One-way ANOVA result showed there is no significant difference between stages of morphology. However, methanol extracts showed the most potent on schizont, (1.16x10-5 μg / ml ) and young trophozoite, (0.00195 μg / ml ) stages for each method respectively. Conclusions: All three extracts of Canarium odontophyllum leaf were effective on Plasmodium berghei NK65, however methanol showed most promising results and further research on the fractions were required for proper drug development. The Ministry of Higher Learning funded this project, Government of Malaysia, under the Fundamental Research Grant Scheme Code No. FRGS/2/2014/SG05/UKM/02/3.

Modelling the Kinetics of Color and Texture Changes of Dabai (Canarium odontophyllum Miq.) during Blanching

Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C, for up to 10 min, and the kinetics of quality changes (color and texture) were studied. Kinetic models that were assessed for changes of color and texture were zero-order, first-order, and fractional conversion model. The results showed that L parameter had no change throughout the blanching process, while parameters a*, b*, chroma (C), and total color difference (TCD) resulted as significantly increased as the temperature and duration of blanching increased. However, the change of firmness was not significant due to minor changes of firmness as the temperature and time increased. In terms of kinetic models, zero and fractional-conversion order well described the changes of a* parameter; while zero, first and fractional conversion well described parameters b*, C and TCD. Change of firmness did not fit with zero or first-order. All of the kinetic models obeyed the Arrhenius equation. Thus, the fitted kinetic models can be used to design the blanching process of Dabai fruit.

Preliminary Evaluation of Supercritical Carbon Dioxide Extracted Dabai Pulp Oleoresin as a New Alternative Fat

There has been growing interest among food scientists in producing a toxin-free fat as an end product with varying physical or nutritional properties of interest to the food industry. Oleoresin is a rich source of bioactive compounds which consumers can easily add to a large variety of food. Dabai (Canarium odontophyllum) pulp oleoresin (DPL) was extracted using supercritical carbon dioxide (SC-CO2) extraction, a green extraction technology. This study investigates the quality of SC-CO2 extracted DPL in discovering its potential as a new alternative fat. The extraction experiment was carried out at a pressure of 40 MPa and a temperature of 40 °C. DPL is a saturated fatty acid (SFA)-rich fat due to its high SFA composition (47.72 ± 0.01%). In addition, the low content of peroxide value (PV) (5.60 ± 0.09 mEq/kg) and free fatty acids (FFA) (3.40 ± 0.03%) indicate the quality and stability of DPL for various applications besides food consumption. DPL also has a low slip melting point (SMP) (20.20 ± 0.03 °C), and HPLC-FID revealed that DPL contained 0.13 ± 0.02 mg/100 g of vitamin E (α-tocopherol), indicating its potential application as a solid fat with a bioactive compound. This present work demonstrates the possible prospect of DPL in the formulation of end products for food industries.

The impact of (Canarium Odontophyllum Miq.) Dabai Optimum Soaking Condition Towards the Development of Dabai Peanut Spread Physicochemical Properties and Sensory Evaluation

Canarium odontophyllum miq. also known as dabai is known as Sarawak indigenous fruit and utilised for dabai peanut spread formulation. Dabai is physically hard in texture and consumed by soaking under heat treatment. Therefore, dabai optimum soaking condition is determined followed by the development of dabai peanut spread. The determination of soaking condition requires: soaking time (2, 4, 6, 8, 10 and 12) mins and soaking temperature (50°C, 60°C, 70°C and 80°C) as independent variables, and (water absorption, crude protein content, crude fat content, moisture content, ash content and colour) as dependent variables. 50°C for 4 minutes is the optimum dabai soaking condition, and it is being utilised for dabai peanut spread formulation. There were six different formulations with different ratios of soaked dabai and roasted peanut, and further underwent proximate analyses and sensory evaluation test. The combination of a low amount of soaked dabai (40 g) with a high amount of roasted peanut (160 g) has produced a high amount of crude protein (10.65%) and crude fat (35.95%) and was found significantly (p<0.05) acceptable by the panellists. The information obtained provides a better understanding of dabai as a potential food product ingredient.

Short communication: Canarium odontophyllum Miq. (dabai) stem bark arrested HCT 116 cell line at G0/G1 checkpoint

Canarium odontophyllum Miq. is an exotic plant which is native in Borneo and belong to the Burseraceae family. It contains phytochemicals such as saponin, terpenoid, flavonoid and phenolic compound with potential anticancer property. It has been found that the extract of this plant negatively affected colorectal cancer cells by stimulating apoptosis. To elucidate the apoptosis mechanism induced by the plant extract, this study evaluated the effect of C. odontophyllum stem bark acetone extract on cell cycle distribution of HCT 116 cell line using propidium iodide assay. For this purpose, IC50 of the acetone extract of C. odontophyllum was first determined by treating HCT 116 cells with the extract for 24, 48 and 72 hours. It was found that the acetone extract of C. odontophyllum inhibited proliferation of HCT 116 at IC50 value of 55.09 ± 18.29 µg/mL for 24 hours treatment, 37.81 ± 5.09 µg/mL for 48 hours treatment, and 114.9 ± 16.08 µg/mL following 72 hours treatment. Using IC50 value of 48 hours treatment, it was observed that C. odontophyllum acetone extract arrested the HCT 116 cells at G0/G1 checkpoint. Based on this result, it can be concluded that one of the apoptosis mechanisms induced by C. odontophyllum is by arresting cell cycle of HCT 116 cells at G0/G1 checkpoint. This finding warrants further investigation on how C. odontophyllum causes the cell cycle arrest and its potential to become anticancer agent.

Analysis of char prepared by pyrolysis of dabai (Canarium odontophyllum) nutshells as a potential precursor of biocarbon used for wastewater treatment

Dabai (Canarium odontophyllum) nutshells have considerable potential to be used as a viable precursor for biomass-based activated carbon. The material was carbonized at a temperature of 700 °C for 2 h, at a heating rate of 10 °C/min under nitrogen gas flow. The char was analyzed the following ways: percentage of yield, percentage of ash content, Fourier transform infrared spectroscopy, scanning electron microscopy with energy dispersive x-ray analysis, and Brunauer, Emmett, and Teller surface area. The char had a maximum Brunauer, Emmett, and Teller surface area of 428 m2/g and the nitrogen adsorption-desorption isotherm of the char that was similar to a Type I adsorption isotherm, based on IUPAC classifications. The char also had a high carbon content (up to 93.6%) and a low ash content (3.67%). Therefore, dabai nutshells were found to be a suitable lignocellulosic precursor for the synthesis of activated carbon.

Quality of Dabai Pulp Oil Extracted by Supercritical Carbon Dioxide and Supplementation in Hypercholesterolemic Rat—A New Alternative Fat

Dabai pulp oil (DPO) is new oil extracted from the pulp of Canarium odontophyllum. The quality and efficacy of DPO are needed to promote its potential as a new alternative fat. Therefore, we investigate the quality of DPO, which includes moisture and volatile content (MVC), free fatty acid content (FFA), iodine value (IV), and peroxide value (PV). Furthermore, we evaluate the efficacy of DPO against hypercholesterolemia elicited by a high-cholesterol diet in rats. The MVC of DPO was <0.001 ± 0.00%. Next, the FFA in DPO was 2.57 ± 0.03%, and the IV of DPO was 53.74 ± 0.08 g iodine/100 g oil. Meanwhile, the PV of DPO was 4.97 ± 0.00 mEq/kg. Supplementation of DPO in hypercholesterolemic rats for 30 days revealed the hypocholesterolemic effect (significant reduction of total cholesterol, triglyceride, and 3-hydroxy-3-methylglutaryl-CoA reductase) accompanied by a significant reduction of inflammatory markers (C-reactive protein, interleukin-6 and tumour necrosis factor-α), and lipid peroxidation (MDA). We also observed a significant improvement of lipoprotein lipase (LPL) and antioxidant capacities (total antioxidant status, superoxide dismutase, glutathione peroxidase, and catalase) of the rats. The results on the quality and efficacy of locally made DPO suggest its potential use as a healthy alternative fat in the future.

Dabai Fruit: Postharvest Handling and Storage

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported internationally. Dabai is very delicate and highly perishable. The shelf life of dabai is usually 3 days when stored in room temperature (27°C). Improper storage and handling lead to the reduction of quality and shelf life of the fruit throughout storage. There is still limitation on the information of postharvest, storage and handling, quality and shelf life of dabai. Studies on quality and shelf life affected by storage treatment and packaging are necessary in optimising shelf life and minimising quality loss of the fruit. This could ensure further potential development of the fruit locally and internationally.