Gabriel Akowuah

Dr. Gabriel Akowuah


Research Focus & Metrics

Academic Career Length

22Years (2005-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 November 2005 in Food Chemistry
Verified
Journal Article
Closed access
GAGabriel Akowuah
Gabriel Akowuah
ZIZ. Ismail
Z. Ismail
INI. Norhayati
I. Norhayati
ASA. Sadikun
A. Sadikun

1 June 2009 in Journal of Ethnopharmacology
Verified
Journal Article
Closed access
RORosidah
Rosidah
MYMun Fei Yam
Mun Fei Yam
ASAmirin Sadikun
Amirin Sadikun
MAMariam Ahmad
Mariam Ahmad
GAGabriel Akowuah
Gabriel Akowuah
MAMohd. Zaini Asmawi
Mohd. Zaini Asmawi

1 March 2006 in Journal of Food Composition and Analysis
Verified
Journal Article
Closed access
GAGabriel Akowuah
Gabriel Akowuah
IZI. Zhari
I. Zhari
INI. Norhayati
I. Norhayati
AMA. Mariam
A. Mariam

1 September 2009 in Food and Chemical Toxicology
Verified
Journal Article
Closed access
GAGabriel Akowuah
Gabriel Akowuah
IZI. Zhari
I. Zhari
AMA. Mariam
A. Mariam
MYM.F. Yam
M.F. Yam

9 May 2014 in Antioxidants
Verified
Journal Article
Open access
PDF file
WSWinne Sia
Winne Sia
AIAmin Ismail
Amin Ismail
NORHAIZAN MOHD ESANORHAIZAN MOHD ESA
NORHAIZAN MOHD ESA
GAGabriel Akowuah
Gabriel Akowuah
HWHo Chun Wai
Ho Chun Wai
HYHip Seng Yim
Hip Seng Yim
The oxidative properties of sunflower oil supplemented with rambutan extract, (crude extract and its fractionated fraction, SF II) in comparison with synthetic antioxidant were investigated. The supplemented sunflower oils were stored under accelerated conditions for 24 days at 60 °C. For every 6-day interval, the oxidative properties of the supplemented sunflower oil were evaluated based on the following tests, namely peroxide value, p-anisidine value, Thiobarbituric Acid Reactive Substances (TBARS) assay, iodine value and free fatty acids. The total oxidation (TOTOX) values were also calculated based on the peroxide values and p-anisidine values. Rambutan extract is a potential source of antioxidant. The oxidative activities of the extracts at all concentrations were significantly (p < 0.05) higher than the control. Generally, the partially fractionated fraction was more effective than the crude extract. With a 2-year storage period at ambient temperature, the fractionated fraction of the extract, SF II at 300 ppm, was observed to work more effectively than the synthetic antioxidant, t-Tocopherol, and it possessed a protective effect comparable with butylatedhydrioxynanisole (BHA). Therefore, rambutan extract could be used as a potential alternative source of antioxidant in the oil industry or other fat-based products to delay lipid oxidation.

6 October 2014 in International Journal of Food Properties
Verified
Journal Article
Closed access
FLFei Yee Lee
Fei Yee Lee
Thet Thet HtarThet Thet Htar
Thet Thet Htar
GAGabriel Akowuah
Gabriel Akowuah
Attenuated total reflectance Fourier transform infrared spectrometric method for determination of crocin in commercial saffron samples was studied. Calibration models were built based on the peaks at spectral region of 1700–900 cm−1 and spectral wavenumbers with correlation coefficient (r) greater than 0.99 were selected for quantification of crocin in the samples. The quantitative analysis of samples by attenuated total reflectance Fourier transform infrared was tested against reference UV-visible spectrophotometry method. Considerable correlation (r = 0.95) between both methods in prediction of crocin content among the saffron samples indicated that the proposed methodology has the potential application as a rapid screening tool.