Peanut () is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250 °C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other ( < 0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated steam technique can be used to roast peanuts while maintaining their favorable characteristics.

Keywords: superheated steam, convection, roasting, physical characteristics, peanut, Arachis hypogaea *To whom correspondence should be addressed. E-mail: taris@usm.my IntroductionCooking represents an important step in food preparation as its acceptability by the consumer is dependent on the heat-induced reactions affecting the colour, aroma, flavour and texture quality of the final product. The correct choice of temperature, time and humidity could trigger the desired chemical reactions (protein denaturation, starch gelatinisation, Maillard reactions, etc.) and physical processes induced by heat during this thermal process, while undesired reactions are reduced (Lund, 2003).Radiation, conduction and convection are three mechanisms involving heat transfer that differ according to the type of product and the oven chamber design and operation. Air flow, heat supply, humidity, oven load and baking time are the major factors associated with heat distribution in the oven chamber. Heat absorption by the product affects its characteristics, which vary considerably during the course of the baking operation. At the beginning, high heat absorption

Rosmarinic acid (RA) is present in a broad variety of plants, including those in the Lamiaceae family, and has a wide range of pharmacological effects, particularly antioxidant activity. To extract RA from Orthosiphon stamineus (OS) leaves, a Lamiaceae plant, a suitable extraction process is necessary. The present study used a green extraction method of supercritical carbon dioxide (SCCO2) extraction with the addition of ethanol as a modifier to objectively measure and correlate the solubility of RA from OS leaves. The solubility of RA in SCCO2 was determined using a dynamic extraction approach, and the solubility data were correlated using three density-based semi-empirical models developed by Chrastil, del Valle-Aguilera, and Gonzalez. Temperatures of 40, 60, and 80 °C and pressures of 10, 20, and 30 MPa were used in the experiments. The maximum RA solubility was found at 80 °C and 10 MPa with 2.004 mg of rosmarinic acid/L solvent. The RA solubility data correlated strongly with the three semi-empirical models with less than 10% AARD. Furthermore, the fastest RA extraction rate of 0.0061 mg/g min−1 was recorded at 80 °C and 10 MPa, and the correlation using the Patricelli model was in strong agreement with experimental results with less than 15% AARD.

This study aimed to evaluate the extraction yield, and anthocyanins content of Hibiscus sabdariffa L. calyces extract using different temperatures (T) at 50 - 70°C, pressure (P) at 8 - 12 MPa, and modifier ratio at 5 - 10%.

Propolis is a resinous substance produced by bees functioned to seal holes, exclude draught, protect against contamination and external intruders inside their hives has been substantially studied and reported to have numerous health properties such as antiseptic, antifungal, antibacterial, antiviral, anti-inflammatory and antioxidant characteristics. Propolis cannot be utilized as raw material, due to its complex mixture of compounds. Hence it must be separated by the extraction process. Extraction targets to removes the inert compounds in the propolis sample and preserves the flavonoids and polyphenolic fraction. The most common technique used in propolis extraction is solvent extraction that involves the use of solvents such as ethanol, water, hexane, ethyl-acetate and chloroform. However, this conventional technique has some drawbacks including strong residual flavour, possible adverse reactions, harmful to the environment, low quality of the extract and long process period requirement. Supercritical carbon dioxide (SC-CO2) is one of the alternative techniques to conventional extraction that was reported to be an excellent method to purify and fractionate bioactive compounds from natural sources. SC-CO2 extraction was first introduced for analytical application because of the demand to reduce organic solvent utilization in a laboratory environment. It has now become a favourite technique in extraction, fractionation, refinement, and deodorization of natural sample matrices in laboratory scale and industrial scale. Carbon dioxide is an ideal supercritical solvent due to its non-toxic, non-polluting, non-flammable, recoverable and environmentally benign properties. Therefore, this mini review aims to discuss the application of supercritical carbon dioxide extraction specifically on propolis sample starting with a brief introduction on propolis, methods of propolis extraction, the principle of SC-CO2 extraction, application of SC-CO2 in propolis extraction, advantages of SC-CO2 extraction and lastly comparison between SC-CO2 and conventional extraction techniques.