**7. References**


Malaysian plant extracts are a potential source of natural antioxidants. The chapter focuses on the identification of selected Malaysian plants that exhibit high antioxidant capability. We provide information concerning the complete profile of selected Malaysian plants on their antioxidant/pro-oxidant activity, cytotoxicity, heavy metal content and method of standardisation. In conclusion, it was established that *Nephelium lappaceum* rind and *Mangifera indica* leaf extract have great potential to be developed into an antioxidant nutraceutical. In future study, studies of membrane interaction and the regulation of antioxidant gene expression in the presence of extracts and their pure compounds in the cells will provide better understanding of the mode of actions of the antioxidant activity exhibited. *In vivo* subacute and chronic toxicity studies will need to be carried out to determine the effect of long term

Chan, K. (2003). Some Aspects of Toxic Contaminants in Herbal Medicines. *Chemosphere,* 

Lattif, A. G.; Omar, I. M.; I.M., S.. & Kadri, A. (1984). A Multi-Variate Approach to the Study

Larson, R. A. (1988). The Antioxidants of Higher Plants. *Phytochemistry,* Vol. 27, No. 4,

Rimm, E. B.; Ascherio, A.; Giovannucci, E.; Spiegelman, D.; Stampfer, M. J.. & Willett, W. C.

Gey, K. F.; Puska, P.; Jordan, P.. & Moser, U. K. (1991). Inverse Correlation between Plasma

Bocco, A.; Cuvelier, M.-E.; Richard, H.. & Berset, C. (1998). Antioxidant Activity and

Cam, M.; Hisil, Y.. & Kuscu, A. (2007). Organic Acid, Phenolic Content, and Antioxidant

Chang, S.; Tan, C.; Frankel, E. N.. & Barrett, D. M. (2000). Low-Density Lipoprotein

He, X.. & Liu, R. H. (2007). Triterpenoids Isolated from Apple Peels Have Potent

of Previous Term Medicinal Plants Next Term in Malaysia. *Journal of Singapore* 

(1996). Vegetable, Fruit, and Cereal Fiber Intake and Risk of Coronary Heart Disease among Men. *The Journal of the American Medical Association,* Vol. 275, No. 6,

Vitamin E and Mortality from Ischemic Heart Disease in Cross-Cultural Epidemiology. *The American Journal of Clinical Nutrition,* Vol. 53, No. 1, pp.326S-334S. Pellegrini, N.; Serafini, M.; Colombi, B.; Del Rio, D.; Salvatore, S.; Bianchi, M.. & Brighenti, F.

(2003). Total Antioxidant Capacity of Plant Foods, Beverages and Oils Consumed in Italy Assessed by Three Different *in Vitro* Assays. *The Journal of Nutrition,* Vol.

Phenolic Composition of Citrus Peel and Seed Extracts. *Journal of Agricultural and* 

Capacity of Fruit Flesh and Seed of *Viburnum Opulus*. *Chemistry of Natural* 

Antioxidant Activity of Phenolic Compounds and Polyphenol Oxidase Activity in Selected Clingstone Peach Cultivars. *Journal of Agricultural and Food Chemistry,* Vol.

Antiproliferative Activity and May Be Partially Responsible for Apple's Anticancer Activity. *Journal of Agricultural and Food Chemistry,* Vol. 55, No. 11, pp.4366-4370.

intake of *Nephelium lappaceum* rind extract and geraniin in the animals.

*Natural Academy of Science* Vol. 13, No., pp.101-105.

Vol. 52, No. 9, pp.1361-1371.

**6. Conclusion** 

**7. References** 

pp.969-978.

pp.447-451.

133, No. 9, pp.2812-2819.

48, No. 2, pp.147-151.

*Food Chemistry,* Vol. 46, No. 6, pp.2123-2129.

*Compounds,* Vol. 43, No. 4, pp.460-461.


**6** 

*Argentina* 

**Acid-Induced Aggregation and Gelation** 

María Eugenia Hidalgo1, Bibiana D. Riquelme1,2, Estela M. Alvarez1,

*1Facultad de Ciencias Bioquímicas y Farmacéuticas, Universidad Nacional de Rosario* 

The main protein fraction in bovine and ovine milk is represented by caseins (76-83% of total proteins). Caseins (CN) occur in milk as stable colloidal aggregates known as casein micelles, mainly composed by S1-, S2-, - and -CN (Walstra et al., 1984). Among different types of CN, there are some important characteristics that make the difference between them, based on their charge distribution and their sensitivity to be precipitated by Ca2+. - CN fraction, insensitive to Ca2+, acts as protection that attempts to prevent other CN from Ca2+-induced precipitation (Qi et al., 2001). From a nutritional point of view, caseins have all the essential aminoacids and play an important role in calcium and phosphate transport, representing an easily digestible source of nutrients, contributing to a carefully balanced diet (Linde, 1982). CN and their derived salts, the caseinates, are extensively used in food industry because of their physicochemical, nutritional and functional properties that make

Caseinates (CAS) are prepared by acid precipitation of milk casein at its isoelectric point (pH 4.6) and resolubilized by increasing the pH. If the increase in the pH is carried out by the addition of NaOH, it is possible to end up obtaining sodium caseinate (NaCAS), a more soluble form of CN. In these conditions, the micellar structure is destroyed and the NaCAS form aggregates or sub-micelles due to the high proportion of hydrophobic amino acid side chains that self-associate in aqueous solutions (Farrell et al., 1990). Further association of submicelles to form the large casein micelles present in milk is prevented by the removal of most of the calcium (Oakenfull et al., 1999). NaCAS is commonly employed as additive in a great variety of food products because of its high emulsifying, water-binding and gelation capabilities, its heat stability and its contribution to the food texture and juiciness. Waterholding capacity and gelling properties are used to improve rheological properties, texture, stability, and appearance of many food products such as processed meats, surimi, cheese,

them valuable ingredients in complex food preparations.

**1. Introduction** 

 **of Bovine Sodium Caseinate-**

Jorge R. Wagner3 and Patricia H. Risso1,2,4

 *Universidad Nacional de Quilmes, Buenos Aires,* 

*3Departamento de Ciencia y Tecnología,* 

**Carboxymethylcellulose Mixtures** 

*2Instituto de Física Rosario (IFIR), CONICET-UNR, (2000), Rosario,* 

*4Facultad de Ciencias Veterinarias,Universidad Nacional de Rosario, Rosario* 

