 *Corresponding author.

Email: mkhairi@umt.edu.my

eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1098 - 1108 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

F
U

L
L

 P
A

P
E

R

Effect of the different encapsulation methods on the physicochemical and

biological properties of Clitoria ternatea flowers microencapsulated in gelatine

1Liew, S.Y., 1Mohd Zin, Z., 1Mohd Maidin, N.M., 2Mamat, H. and 1*Zainol, M.K.

1Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030, Kuala Nerus,

Terengganu
2Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah,

Malaysia

Article history:

Received: 15 January 2020

Received in revised form: 4

March 2020

Accepted:  7 March 2020

Available Online: 26 March

2020

Keywords:

Clitoria ternatea flowers,

Encapsulation technique,

Gelatine

DOI:
https://doi.org/10.26656/fr.2017.4(4).033

Abstract

Clitoria ternatea flowers are known as butterfly pea flowers which contain many

bioactive compounds and can be found in tropical countries. However, the bioactive

compounds are easily lost when exposed to various environmental conditions.

Encapsulation technologies are introduced to provide maximum protection to the

encapsulated bioactive compounds. The main objectives of this study were to determine

the physicochemical properties of C. ternatea flowers encapsulated in gelatine prepared

using different encapsulating methods and the microbiological properties of the best

encapsulating methods for C. ternatea flowers with gelatine. In this study, the moisture

contents for ultrasonic spray dried powders recorded the lowest (5.94±0.44%) while

samples of convection oven recorded the highest (14.33±1.30%). However, the ultrasonic

spray dried powders demonstrated the highest total flavonoid contents, but convection

oven dried powders showed the lowest. The results for total anthocyanin contents were

similar to total flavonoid contents. The highest encapsulation efficiency based on

anthocyanin contents was found in freeze dried powders (95.75±0.24%). These results

showed the same antioxidant activity (DPPH assay) with the highest percentage inhibition

of freeze dried powders and the lowest percentage inhibition of ultrasonic spray dried

powders. The phytochemical functional group that revealed from Fourier Transform

Infrared spectroscopic (FTIR) analysis also indicate the presence of high amount of

phenolic compounds in freeze dried powders although with ‘collapse building’ shape with

fibrillary structure. The freeze dried powder showed the highest L* value (45.62±0.54),

yet ultrasonic spray dried powders highest a*, b* and C* value. Thus, the analysis for

microbial properties was carried out on freeze dried powders as freeze dryer was chosen

as the best encapsulating methods. The freeze dried powders showed inhibition against

gram positive and gram negative bacteria such as Bacillus cereus, Staphylococcus aureus,

Escherichia coli and Salmonella enterica and fungi such as Aspergillus niger and Candida

albicans. The current study demonstrated the potential of using gelatine to encapsulate

technique to retain antioxidant compounds in gelatine encapsulated C. ternatea flowers.

This finding provides useful information on the use of different encapsulated methods for

the development of functional food products for gelatine encapsulated flowers of C.

ternatea.

1. Introduction

Clitoria ternatea is known as butterfly pea or blue

pea plant is a slender climbing legume with its soft hairs

on its stem and long and deeper roots with ornamental

flowers and these plants are distributed in tropical

countries (Sivarajan and Balachandran, 1994; Collins

and Grundy, 2005). C. ternatea flowers contain phenolic

compounds, flavonoids, anthocyanins, saponins,

alkaloids, and anthocyanidins (Kaisoon et al., 2011; Nair

et al., 2015). The bioactive compounds of these flowers

are however very sensitive to various changes in the

environment (Pa’ee et al., 2018). In order to retain

bioactive compounds, encapsulation technologies are

introduced to provide maximum protection for

encapsulated bioactive compounds (Talegaonkar et al.,

https://orcid.org/0000-0003-3629-586X

https://orcid.org/0000-0002-1344-8109

https://orcid.org/0000-0001-8637-5257

https://orcid.org/0000-0002-6387-9927

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

2016).

Encapsulation technology has been used in the food

industry as a means of securing liquid and solid

ingredients as an effective barrier to environmental until

the release is intended. Encapsulation is the method of

trapping one substance (active agents) into another

substance (wall materials) (Fang and Bhandari, 2010).

Most of the substances are accepted to encapsulate

solids, liquids or gases or different types and properties

but these substances should certify for food application

as generally recognized as safe (GRAS) materials.

Gelatine is natural bitterless and odorless hydrocolloid,

which has received excellent attention in the food and

pharmaceutical industries (Wang, 2015), because of its

strong emulsifying and drying properties, such as film

forming properties, relatively high glass transition

temperature (Tg), it is therefore ideal for use as both

surface active agent and wall material (Karim and Bhat,

2008).

Many encapsulation methods are being used in the

food industry. The benefits of using encapsulation

methods are to preserve the initial nutritional value of

food products, prevent oxidation and chemical

modification of powder (Chen et al., 2013). Ultrasonic

spray dryer differs from conventional spray dryer as the

atomisation of liquid can be done through vibration using

ultrasonic nozzle technology. Ultrasonic spray dryer also

uses low energy to produce smaller, more uniform and

more spherical droplets (Rajan and Pradit, 2001).

Vacuum oven drying dries wet samples below 50oC

under reduced pressure in order to maintain its flavour,

colour and texture with less oxidation (Zielinska et al.,

2013). Vacuum oven drying is faster and cheaper in

encapsulating bioactive compounds with some

drawbacks such as longer drying time duration and low

energy consumption (Soysal and Oztekin, 2001; Arslan

and Ózcan, 2010). Freeze drying is commonly used to

dry heat sensitive food products and bioactive

components in producing high quality dried food

products with low temperature and under vacuum (Chen

et al., 2013). Besides that, freeze drying is generally used

to encapsulate delicate biomaterials in amorphous

carbohydrate microstructure matrices. Find a way to

reduce or slow down the loss of antioxidant and

antimicrobial properties in plants such as C. ternatea

flower powders are very essential. The purpose of this

study was to investigate the physicochemical and

microbiological properties of C. ternatea flowers

embedded in gelatine, prepared using the best

encapsulation methods.

2. Material and methods

2.1 Sample preparation

The flowers of C. ternatea were collected from

Kuala Nerus, Terengganu, Malaysia. The flowers of C.

ternatea were ground using mortar and pestle. The

grounded flowers were then soaked with gelatine at a

concentration of 5% relative to solid content in 100 mL

of distilled water filtered through 3 layers of muslin cloth

prior to drying.

2.2 Drying by ultrasonic spray dryer, convection oven

and freeze dryer

The mixture of lyophilized sample and gelatine was

then filtered through layers of muslin cloth to obtain fine

particles prior to treatments using three different

techniques namely ultrasonic spray drying, convection

oven drying and freeze drying. In the first treatment, C.

ternatea flowers were dried using ultrasonic spray dryer

(YKNTECH, Kulim, Malaysia) that suited with a nozzle

atomizer by keeping the outlet temperature at 100oC and

feed flow rate at 3 mL/min (Zainol et al., 2017). In the

second treatment, C. ternatea flowers were dried in

convection oven by setting the temperature at 80oC at

low air pressure for 2 hrs and in the third treatment, C.

ternatea flowers were freeze dried at 0.8 bar for 1 week

after freezing at -80oC for 24 hrs (Hamzah et al., 2013).

Then, the resulted encapsulated powder was collected

and stored in amber bottle at 4oC prior to further

analysis.

2.3 Encapsulated powder morphology structure

The morphology structure for gelatine encapsulated

C. ternatea flowers powder were carried out using

scanning electron microscope (JEOL JSM-6360 LA,

Tokyo, Japan) based on the method of Hau et al. (2018)

with some modifications. Ten milligrams sample was

mounted on SEM stubs by adhesive double-sided tape

and subsequently coated with gold using Auto Fine

Coater (JEOL JFC-1600) at 30 mA coating current. The

sample was then examined at an acceleration voltage of

5kV with 350 × magnifications.

2.4 Colour profile

The colour gelatine encapsulated C. ternatea flowers

powder was measured using Minolta colorimeter

(Kinoca Minolta CR/ 4, Japan). The colorimeter was

calibrated by calibrate plate before analyse. The

colorimeter was placed on the petri dish containing 10 g

of C. ternatea flowers powder. L*(lightness), a*(red-

green), b*(yellow-blue) values was measured.

2.5 Determination of functional groups

The functional groups were determined using

F
U

L
L

 P
A

P
E

R

1099

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Fourier-Transform Infrared (FTIR) Spectroscopy

analysis (Hau et al., 2018). A small quantity of gelatine

encapsulated C. ternatea powder were made into pallet

in the ratio of 10 mg: 500 mg (sample: potassium

bromide, KBr (FTIR grade)). The pellet was prepared

with the help of pellet maker and this pellet was placed

in IR chamber and analyzed by Fourier Transform

Infrared Spectroscopic (FTIR).

2.6 Determination of moisture contents

Moisture content in MEBP powder was measured

using the method approved by AOAC International

(2007).

2.7 Determination of total flavonoid contents

The flavonoid content of each encapsulated sample

was measured based on aluminium chloride colorimetric

method (Ng et al., 2020). An aliquot of the sample was

added to a 10 mL volumetric flask containing 4 mL of

distilled water. 0.3 mL of 5% NaNO2 was then added.

After 5 mins, 0.3 mL of 10% AlCl3 was then added.

Another 5 mins, 2 mL of 1 M NaOH was added.  The

mixture volume was made up to 10 mL of distilled

water. The solution was then mixed and absorbance was

measured at 510 nm. The total flavonoid contents were

expressed as mg quercetin equivalents (QE).

2.8 Determination of total anthocyanin contents

A total of 10 mg of the extracted sample was

sonicated with 5 mL of 50% methanol for 15 mins. Then,

0.2 mL extracts were diluted and mixed well with 0.8

mL of 50% methanol. After that, 0.3 mL of solution was

diluted again with 4.9 mL of 50% methanol and mixed

well. The absorbance was then measured at 530 nm by

UV-Vis spectrophotometer (Sukwattaansinit et al.,

2016).

2.9 Determination of antioxidant activity using 2, 2-

diphenyl-2-picrylydrazyl (DPPH assay)

Antioxidant activity of the sample powder was

determined by the 2, 2-diphenyl-2-picrylydrazyl (DPPH)

method of Zainol et al. (2018) with some modifications.

Briefly, 0.1 mM solution of DPPH in methanol was

prepared by dissolving 1.9 mg DPPH in 100 mL

methanol and incubated in dark to complete the reaction.

An aliquot of 4 mL of this solution was added with 10

mL of diluted extracts (50 mg sample in 100 mL distilled

water), 10 mL of distilled water (control) and 10 mL of

standard ascorbic acid, α-tocopherol and Butylated

hydroxyltoluene (BHT). The mixture was left to incubate

in dark at room temperature for 60 min. The absorbance

at 517 nm was measured using UV-Vis

spectrophotometer.

2.10 Encapsulation efficiency (anthocyanin contents)

In order to evaluate the effectiveness of

microencapsulation, total anthocyanin (TA) content and

surface anthocyanin (SA) contents of microparticles

were determined after drying (Begum and Deka, 2017).

In TA determination, 100 mg of samples were added to 1

mL of distilled water was and was ground to destroy

microparticles. Then, 9 mL of ethanol were added to the

sample to allow extraction for 5 mins. In determination

of SA, 100 mg of samples were directly extracted with

10 mL ethanol and vortexed for 30 s, followed by

centrifugation at 3000 rpm for 10 mins. After phase

separation, the clear supernatant was collected and

filtered. Anthocyanin content for TA and SA values were

determined using rapid spectroscopic method.

Encapsulation efficiencies were calculated according to

the equation:

2.11 Antimicrobial properties

  The bacterial and fungal stock cultures were

incubated for 24 hrs at 37°C and 48 hrs at 28oC on

trypticase soy agar and potato dextrose agar (PDA)

medium, respectively. The bacterial strains were grown

in Mueller-Hinton agar (MHA) plates at 37°C (the

bacteria were grown in the nutrient broth at 37°C at 24

hrs before being transferred into Mueller-Hinton broth),

whereas the yeasts and moulds were grown in PDA at

28oC (the fungi were grown in Mueller-Hinton broth at

room temperature for 24 hrs) respectively (Bhalodia and

Shukla, 2011).  Preliminary antimicrobial tests were

carried out by agar well diffusion test. The test extracts

were sterilized using 0.22 μm Millipore filter.

Concurrently, the suspension was equivalent to the

turbidity 0.5 MacFarland standard prepared from

subculture Mueller-Hinton broth for bacteria and fungi

respectively. Then, 100 μL of bacterial suspension was

spread on Mueller–Hinton agar in sterilized Petri dishes.

Test extracts of 50 μL were added to the wells that were

being cut out by sterile tip. Reference antibiotics,

chloramphenicol (30 μg/disc) and meropenem (10 µg/

disc) were served as positive control for bacteria and

fungi, respectively, while the solvent (distilled water, 50

μL) was used as a negative control. After that, the

inoculated plates were incubated at 37oC Antibacterial

and antifungal activities were evaluated by measuring the

inhibition zone (in mm) against the test bacterial strains

(Bhalodia and Shukla, 2011).

2.12 Statistical analysis

The data was collected and analysed using one-way

variance (ANOVA) with multiple comparisons and the

F
U

L
L

 P
A

P
E

R

1100

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

significant difference (p<0.05) data were further

analysed using Fisher’s least test at 95% confidence

intervals. The data were analysed using Minitab 18

software and all data obtained were presented at mean ±

standard deviation.

3. Results and discussion

3.1 Morphology structure

Figure 1 illustrates the images of gelatine

encapsulated C. ternatea flowers powder with 350x

magnification. All samples exhibited somewhat unique

shapes and structures. The particle size of the diameter of

the ultrasonic spray dry powders was recorded in the 5-

30μm range and was mostly spherical with a smooth and

symmetrical shape. However, these results are in contrast

with Wang (2015), who stated that spray dried gelatine

powder had rough and dimpled surface but spherical in

shape. This could be caused by the samples from

ultrasonic spray dryer has a high density so they can

become sufficiently rigid in quick time (Febriyenti et al.,

2014). The convection oven dried powders showed

somewhat irregular, amorphous shape and uniform

distribution with wrinkled surface in which they had

approximately 500-1000µm in diameter. The heat was

penetrated through the encapsulating agents in

convection drying, resulting in a disturbance that can

change the structure. The oven drying procedure can

change the well-organized cell structure and the apple

tissue intercellular space into broken cell walls, decrease

intercellular contact and collapse of cell structure (Xiao

and Gao, 2012). Figure 1 also shows that the freeze dried

powders demonstrated fibrilar structure with ‘collapse-

building’ shape in which they had approximately 0.2-0.7

mm particle size in diameter (Qiang et al., 2013; Hau et

al., 2018). The freeze dried powders can be described as

high porosity with thinner pore walls due to the swelling

behaviour of gelatine as encapsulated materials (Jones et

al., 2011).

3.2 Colour profile

The results showed that the luminosity of freeze

dried gelatine encapsulated C. ternatea flowers powder

exhibited the highest L* value followed by convection

oven and ultrasonic spray dried powders. Similar results

were reported by Kang et al. (2014) that the highest L*

value had been observed in freeze dried agro-

oligosaccharide powder. This is because freeze drying

removes water by sublimation of ice during freeze drying

process at low temperature. Besides that, freeze drying

can inhibit oxidation and other chemical reaction, thus

minimal colour deterioration (Ratti, 2001). L* values of

convection oven powders were higher than ultrasonic

spray dried powders due to the differences of

temperature used in both encapsulating methods as

convection oven dried samples at 80oC while ultrasonic

spray dried samples at 100oC. This was due to non-

enzymatic browning was promoted under high

temperature, resulting in a greater decrease of L* value

(Valentina et al., 2016).

F
U

L
L

 P
A

P
E

R

A

B

C

 Figure 1. Scanning electron microscope (SEM) images of gelatine encapsulated C. ternatea flowers powder with 350X

magnification. A = Ultrasonic spray dryer, B = Convection oven and C = Freeze dryer

1101

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

The a* and b* values of the powders were also

significantly (p<0.05) affected by encapsulating

methods. The positive value of a* demonstrated redness

thus a* values from 4.93 to 23.90 indicated a trend of

redness from samples of convection oven to ultrasonic

spray dryer while the positive value of b* showed

yellowness but the only sample from convection oven

illustrated yellow colour as it showed a positive value of

b* (1.15). Low positive a* value and b* value for

samples from convection oven might due to the Maillard

reaction had occurred in the condition of high

temperature, high moisture contents and long period of

time as it can cause the formation of pyruvaldehyde and

diacetyl from hydroxymethylfurfural (HMF) in the

intermediate stage. Therefore, samples from this stage

were slightly yellow or colourless (Tamanna and

Mahmood, 2015).

Chroma indicates the colour intensity of saturation

(chroma = (a°² + b°²)1/2) in the samples. Table 1 also

illustrated that ultrasonic spray dryer showed the highest

chroma values followed by freeze dryer and convection

oven. So, the colour for samples from ultrasonic spray

dryer was vivid than other encapsulating methods. This

could be because ultrasonic spray drying can entrap

“active materials” within a protective matrix which is

essentially inert to the material being encapsulated (Luz

et al., 2007).

Hue angle indicates darkness (hue = tan-1(b*/a*)).

The hue angle denoted negative sign for ultrasonic spray

dryer and freeze dryer while the positive sign for

convection oven. According to Bahloul et al. (2009), the

increase in hue angle is indicative of browning reaction

as a result of the activity of polyphenolic oxidase.

Likewise, the formation of brown compounds may be as

a result of Maillard reaction which occurs upon the

reduction of sugar and amino acids (Carabasa-Giribet

and Ibarz-Ribas, 2000).

3.3 Functional groups

Most of the spectrum from ultrasonic spray dried,

convection oven dried and freeze dried powders had

slight differences on its peaks respectively but no big

changes on peak’s wavelength and percentage of

transmitted IR means that different encapsulating

methods had same functional groups (Table 2). Although

there were no big changes in the peak’s position and

percentage of transmitted IR, there were huge differences

of intensities for peak absorbance No. 3 and No. 4

(Figure 2). According to Munajad et al. (2018), the

intensities for peak absorbance was correlated with the

temperature. The intensities for peak No. 3 and No. 4 for

freeze dried samples exhibited the highest amount,

followed by ultrasonic spray dried samples while the

convection oven dried powders illustrated the lowest

intensities for peak No. 3 and No. 4. The intensity for

peak absorbance No. 3 might be related to the

deformation of OH group. The reduction of molecular

weight of phenolic compounds occurred due to the

breakage of hydrogen bonds during deformation of OH

groups. These results were in agreements with the report

Bandara et al. (2016) who demonstrated that the

occurrence for the reduction of the intensity of O-H

functional groups for paper aged in mineral oils was due

to the breakage of hydrogen bonds in cellulose thus lead

to the reduction of molecular weight or degree of

polymerization of cellulose. The intensity for peak

absorbance No. 4 might correlate to C-O functional

groups. Socrates (1997) and Nakanishi and Solomon

(1977), the C-O functional groups of ester, carboxylic

acid and ether was easily affected by the C-O functional

groups in the environment. Furthermore, the spectral

region for peak absorbance No. 4 was related to

flavonoids linked to carbohydrates. Thus, heating the

carbohydrates at high temperature and neutral pH might

cause the occurrence of sugar degradation (Woo et al.,

2015). So, the occurrence of sugar degradation for both

ultrasonic spray dried and convection oven dried

powders might result the lower intensities for peak

absorption No. 3 and No. 4. This illustrated that heating

can somewhat damage the phenolic compounds and

flavonoid contents of samples.

3.4 Moisture contents

Table 3 shows that the highest moisture contents

were obtained in the powders prepared using convection

oven with 14.33%, followed by freeze dryer and

ultrasonic spray dryer with the lowest moisture contents

(7.28%) and (5.94%). The data collected for the moisture

contents of ultrasonic spray dried powders were in

accordance to the study by Pettinato et al. (2017) who

F
U

L
L

 P
A

P
E

R

Encapsulating methods
Colour parameter

Colour name
L* a* b* Chroma Hueº

Ultrasonic spray dryer 25.60±0.02c 23.90±0.02a -25.13±0.03c  34.69±0.04a -46.43±0.00b Violet purple

Convection oven 39.76±1.51b 4.93±0.93c 1.15±0.23a 5.17±0.75c 12.63±3.64a Reddish-orange

Freeze dryer 45.62±0.54a 11.8±0.18b -8.84±1.61b 14.77±1.11b -36.67±4.54b Magenta

All values given are means of triplicate results. Standard deviation (mean ± SD) is included for each average. Means with

different letter are significantly different at p < 0.05.

Table 1. Colour parameter of gelatine encapsulated C. ternatea flowers powder using different encapsulating methods

1102

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

F
U

L
L

 P
A

P
E

R

Figure 2. FTIR spectra of functional groups present in C. ternatea flower powders (blue: ultrasonic spray dried powder, red:

convection oven dried powder and green: freeze dried powder)

No Wavenumber (cm-1) Frequency ranges Assignment Functional group Peak

Ultrasonic spray dried gelatine encapsulated C. ternatea flowers powder
1 3385.57 3570-3200 H-bonded OH stretch Hydroxyl group/ alcohol/ phenol 1.774

2 1636.98 1680-1620 C=C stretch Alkenes  3.27

3 1406.34
1600-1400 C=C stretch

Aromatics  6.655
1410-1260 OH deformation

4 1077.77

1290-1000 C-H group in-plane

5.088
1300-1000 C-O stretch Ester, carboxylic acid and ether

  Pyranose structure (flavonoids linked to

1200-950 C-O stretch

5 618.59 - - - 6.789

Convection oven dried gelatine encapsulated C. ternatea flowers powder

1 3385.05 3570-3200 H-bonded OH stretch Hydroxyl group/ alcohol/ phenol 0.611

2 1636.62 1680-1620 C=C stretch Alkenes  1.299

3 1406.66
1600-1400 C=C stretch

Aromatics  3.607
1410-1260 OH deformation

4 1079.9

1290-1000 C-H group in-plane

2.592
1300-1000 C-O stretch Ester, carboxylic acid and ether

Pyranose structure (flavonoids linked to
carbohydrates)

1200-950 C-O stretch

5 618.08 - - - 3.698

Freeze dried gelatine encapsulated C. ternatea flowers powder

1 3385.18 3570-3200 H-bonded OH stretch Hydroxyl group/ alcohol/ phenol 1.861

2 1647.67 1680-1620 C=C stretch Alkenes  3.191

3 1406.18
1600-1400 C=C stretch

Aromatics  7.197
1410-1260 OH deformation

4 1083.22

1290-1000 C-H group in-plane

6.796
1300-1000 C-O stretch Ester, carboxylic acid and ether

  Pyranose structure (flavonoids linked to

1200-950 C-O stretch

5 618.84 - - - 8.092

Table 2. Peak intensity and functional group for the ultrasonic spray dried, convection oven dried, freeze dried gelatine

encapsulated C. ternatea flowers powder

1103

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

reported 5.3% to 7.0% of spray dried spent coffee

ground sample. However, the moisture contents of freeze

dried powders were 7.28%  was a little bit difference

than freeze dried C. ternatea flowers powders

encapsulated with 100% Arabic gum, 50% Arabic gum

with 50% maltodextrin and 100% maltodextrin with the

range of 6.5% to 7.2% moisture contents as reported by

Hamzah et al. (2013). The differences may due to the

different encapsulating agents used in this study. Thus,

the moisture contents for freeze dried samples were

recorded higher than previous studies. The moisture

contents for convection oven dried powders showed the

highest (14.33%). The results collected were different as

reported by Ali et al. (2016), who demonstrated that the

moisture contents for guava slices that dried in the

convection oven for 4.5 hrs at 80oC were 7.15%. The

differences may due to the different drying samples and

different duration time for drying the sample.

3.5 Total flavonoid contents

The total flavonoid contents of the ultrasonic-spray

dried sample exhibited the highest amount followed by

freeze-dried sample and convection-oven-dried sample

(Table 3). This shows that the technique, as well as

temperature, greatly influence the total flavonoid

contents in the sample. These results were similar with

spray dried papaya products presented higher retention

of flavonoids as compared with the freeze dried papaya

products (Gomes et al., 2018). This could also be due to

the formation of microcapsules at the final stage during

entrapment of high incidence of extract contents by

ultrasonic spray drying (Chen et al., 2013).

Table 3 also shows that the freeze dried sample

exhibited the second-highest flavonoids content among

the encapsulating methods. This might due to the

absence of some components during flavonoid

biosynthesis. According to Buchner et al. (2006),

chalcones and isoflavones cannot be synthesized

naturally but they can produce after being stress. Besides

that, freeze drying also can cause inconsistently

entrapment of extract contents thus leads to a decrease in

total flavonoid contents (Dickinson, 2003).

The samples dried using the convection oven

exhibited the lowest flavonoid contents as heating can

block most flavonoid biosynthesis. These results were in

accordance with the results reported by Zhang et al.

(2019) that rapid oven drying at 75oC can destroy

enzyme activity and block the synthesis pathway of

flavonoids. Besides that, Zhang et al. (2019) also proved

that the presence of only four components from

flavonoid biosynthesis (scutellarein 7-O-glucobioside,

apigenin 7-O-rutinoside, apigenin-C-pentoside, and

kaempferol 3-O-α-L-arabinopyranoside) after direct

heating at 75oC as these components were unaffected by

the drying pre-treatments.

3.6 Total anthocyanin contents

Table 3 indicates that the total anthocyanin content

found to be higher in ultrasonic spray dried treatment,

followed by oven-dried treatment and freeze dried

treatment. This result was found to be in contrast with

total anthocyanin contents for freeze dried rose (Rosa

rugose) was higher than spray dried powders (Yu and

Lv, 2019). This might due to different morphology

structure produced from the different sample but the

same drying technique. The freeze dried rose powder as

shown by Yu and Lv (2019) had an indefinite and

laminate structure that the compact brittle textures with

prominently sharp edges but the freeze dried samples

showed fibrillar structure and ‘collapse-building’ shape.

In the current study, the fibrillar structure and ‘collapse-

building’ sample form of the freeze dryer was not as

successful in preserving anthocyanin compared to the

previous research (Hau et al., 2018). In addition, the

irregular, rough and dimpled surface of convection oven

dried powders had low anthocyanin contents. This might

because the shrivelled surface can affect the stability of

anthocyanin contents thus resulting in the faster

anthocyanin degradation during storage (Ferrari et al.,

2013). The roughened surface and cavities of powders

F
U

L
L

 P
A

P
E

R

Moisture

contents (%)

Total flavonoid

contents (µg

quercetin/100 mg)

Total anthocyanin

contents (mg

delphinidin-3-O-

sambuboside/100 mg)

Encapsulation

efficiency (%)

Inhibition of

DPPH (%)

ultrasonic spray dried 5.94 ± 0.08b 145.24±2.44a 1.58±0.14a 60.22±0.75b 18.89±2.32e

convection oven dried 14.33±1.21a 24.05±1.32c 0.55±0.02b 63.38±1.64b 23.78±1.54d

freeze dried 7.28±1.02b 45.24±1.12b 0.78±0.01b 95.74±0.05a 37.78±3.32c

Ascorbic acid - - - - 92.11±3.58a

α-tocopherol - - - - 41.67±3.87c

BHT - - - - 67.89±5.52b

Table 3. Moisture contents, total flavonoid contents, total anthocyanin contents, encapsulation efficiency, Inhibition of DPPH of

gelatine encapsulated C. ternatea flowers powder prepared using different encapsulating methods

All values given are means of triplicate results. Means with different letter are significantly different at p < 0.05.

1104

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

were due to the rapid water evaporation during drying in

convection oven (Bernstein and Noreña, 2015). The

anthocyanin contents for samples from convection oven

was lower might due to the penetration of heat through

the encapsulating agents thus causing anthocyanin

degradation. The results of total anthocyanin contents for

Yu and Lv (2019) was in contrast with the current study

might due to the different encapsulating agents used

from the same drying technique (freeze dryer).

3.7 Antioxidative activity using 2,2-diphenyl-2-

picrylydrazyl (DPPH) assay

The freeze dried powders showed the strong

inhibition of 2,2-diphenyl-2-picrylydrazyl (DPPH)

radicals, which was significantly higher than other

samples (Table 3). The stresses provided by the

differences in drying technique as well as drying

temperature. This results in concert with the report of Yu

et al. (2018), who demonstrated that the freeze dried

raspberry was higher than spray dried raspberry because

higher drying temperatures caused a bigger decrease in

DPPH free radical scavenging capacity. This might also

due to the presence of other phenolic compounds in

freeze dryer although its total flavonoid contents and

total anthocyanin contents were lower than ultrasonic

spray dryer. The anthocyanin degradation products

demonstrated higher antioxidant activity. This was due to

the application of heat will promote the cleavage of

acylated anthocyanins into their corresponding acyl-

glucosides, then into intermediate chalcones (phenolic

acids and aldehydes) that contributed to an increase of

antioxidant activity in the samples. A similar

phenomenon had been observed for purple potato that

anthocyanin degradation can contribute to the increase of

antioxidant activity (Nayak et al., 2011). However, the

antioxidant activity for all samples was comparable to

the standard and only the freeze dried powders were not

significantly different between α-tocopherol and samples

but it also lower than α-tocopherol.

3.8 Encapsulation efficiency (anthocyanin contents)

Table 3 also exhibits the encapsulation efficiency

based on anthocyanin contents for freeze dried powders

was found to be highest (95.74%), followed by

convection oven (63.38%) and ultrasonic spray dryer

(60.22%). Ironically, the total anthocyanin contents of

ultrasonic spray dried powders was the highest with the

lowest encapsulation efficiency. The results were in

agreement with El-Messery et al. (2019), who stated that

the technique for spray drying and ultraturax had lower

encapsulation efficiency than freeze drying and

ultrasonication. In contrast, freeze drying allows droplet-

to-droplet interaction in the extract until the drying stage

and this leads to higher consumption of time than spray

drying, resulting in an inconsistency in the entrapment of

the extract of the freeze-dried encapsulated powder

which leads to a low incidence of entrapment of extract

content and thereby, a high surface content. In addition,

the atomization of the feed materials by spray drying can

result in very fine mist-like droplets with increased

surface area. Increase in surface area means more

exposure to heat. Further, there may be instances when

due to atomization some part of the coating material

could get removed from the core material even after

homogenisation.

3.9 Antimicrobial and antifungal properties

Table 4 shows all foodborne pathogenic bacteria and

fungi were inhibited by freeze dried C. ternatea flowers.

A. niger showed was the most affected fungi followed by

C. albicans. In terms of foodborne pathogenic bacteria,

B. cereus, S. enterica illustrated higher inhibition zone

among bacteria while E. coli and S. aureus demonstrated

the lowest inhibition zone. The diameter of clear zones

illustrated the different susceptibility of bacteria to the

extracts (Leong et al., 2017). The antimicrobial effect for

S. enterica and B. cereus were better than E. coli and S.

aureus proving that freeze dried C. ternatea flowers

were able to retard Gram-positive bacteria as well as

Gram-negative bacteria. These results were similar to

reports of Kamilla and co-workers (2009) that S. enterica

serovar Typhi, B. cereus, E. coli and S. aureus were

inhibited by C. ternatea flowers methanolic extracts. The

lowest inhibition zone can be shown by E. coli and S.

F
U

L
L

 P
A

P
E

R

Foodborne bacteria and
fungi

Freeze dried C. ternatea
flowers

Negative control Positive control

Sterile distilled water Chloramphenicol Meropenem

E. coli 10.67±1.18c NI 25.09±2.24a -

S. aureus 9.42±0.12c NI 24.84±0.23a -

B. cereus 16.92±1.77b NI 22.84±1.65a -

S. enterica 17.00±0.71b NI 22.50±2.12a -

A. niger 22.00±0.71a NI - 35.75±0.59a

C. albicans 18.09±2.00b NI - 19.59±2.00b

Table 4. Antimicrobial and antifungal activity for freeze dried gelatine encapsulated C. ternatea flowers powder (100.00 mg/

mL), positive and negative control against foodborne pathogenic bacteria and fungi

All values given are means of triplicate results. Means with different letter are significantly different at p < 0.05.

1105

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

aureus might due to the difference’s resistance of

bacteria against antibiotics.

4. Conclusion

This study proved that freeze dried powders

exhibited the best encapsulating methods due to its high

encapsulation efficiency and antioxidant activity with

moderately high total flavonoid contents, low total

anthocyanin contents and moisture contents. FTIR

analysis also revealed the presence of highest amounts of

phenolic compounds in freeze dried samples although it

showed irregular shape like “collapse building” with

fibrillar structure. For antimicrobial properties, the freeze

dried powders were effective against all tested bacteria

(S. aureus, E. coli, S. enterica and B. cereus) and tested

fungi (A. niger and C. albicans).

Conflict of Interest

The authors declare no conflict of interest

Acknowledgement

This research was supported by Universiti Malaysia

Terengganu. The authors would like to thank the UMT’s

central lab and FPSM for the facilities provided to

conduct the study.

References

Ali, M.A., Yusof, Y.A., Chin, N.L. and Ibrahim, M.N.

(2016). Effect of different drying treatments on

colour quality and ascorbic acid concentration of

guava fruit. International Food Research Journal, 23

(Suppl. 1), S155-S161.

AOAC International. (2007). Official Methods of

Analysis of AOAC International. AOAC Official

Method 990.26. 17th ed. Gaithersburg, MD. USA:

AOAC International.

Arslan, D. and Ózcan, M.M. (2010). Study the effect of

sun, oven and microwave drying on quality of onion

slices. LWT – Food Science and Technology, 43(7),

1121-1127. https://doi.org/ 10.1016/

j.lwt.2010.02.019.

Bahloul, N., Boudhrioua, N., Kouhila, M. and Kechaou,

N. (2009). Effect of convective solar drying on

colour, total phenols and radical scavenging activity

of olive leaves (Olea europaea L.). International

Journal of Food Science and Technology, 44(12),

2561-2567. https://doi.org/10.1111/j.1365-

2621.2009.02084.x.

Bandara, K., Ekanayake, C., Saha, T.K. and Annamalai,

P.K. (2016). Understanding the ageing aspects of

natural ester based insulation liquid in power

transformer. IEEE Transactions on Dielectrics and

Electrical Insulation, 23(1), 246-257. https://

doi.org/10.1109/tdei.2015.004744.

Begum, Y.A. and Deka, S.C. (2017). Stability of spray-

dried microencapsulated anthocyanins extracted

from culinary banana bract. International Journal of

Food Properties, 20(12), 3135-3148. https://

doi.org/10.1080/10942912.2016.1277739.

Bernstein, A. and Noreña, C.P.Z. (2015). Encapsulation

of Red Cabbage (Brassica oleracea L. var. capitata

L. f. rubra) anthocyanins by spray drying using

different encapsulating agents. Brazilian Archives of

Biology and Technology, 58(6), 944-952. http://

dx.doi.org/10.1590/S1516-89132015060226.

Bhalodia, N.R. and Shukla, V.J. (2011). Antibacterial

and antifungal activities from leaf extracts of Cassia

fistula L., An ethnomedicinal plant. Journal of

Advanced Pharmaceutical Technology and

Research, 2(2), 104-109. https://

doi.org/10.4103/2231-4040.82956.

Buchner, N., Krumbein, A., Rohn, S. and Kroh, L.W.

(2006). Effect of thermal processing on the flavonols

rutin and quercetin. Rapid Communications in Mass

Spectrometry, 20(21), 3229-3235. https://

doi.org/10.1002/rcm.2720.

Carabasa-Giribet, M. and Ibarz-Ribas, A. (2000).

Kinetics of colour development in aqueous glucose

systems at high temperatures. Journal of Food

Engineering, 44(3), 181-189. https://

doi.org/10.1016/S0260-8774(00)00027-3.

Chen, Q., Zhong, F., Wen, J., McGillivray, D. and Quek,

S.Y. (2013). Properties and stability of spray-dried

and freeze-dried microcapsules co-encapsulated with

fish oil, phytosterol esters, and limonene. Drying

Technology, 31(6), 707-716. https://

doi.org/10.1080/07373937.2012.755541.

Collins, R. and Grundy, T. (2005). The butterfly pea

book. A guide to establishing and managing butterfly

pea pastures in central Queensland. 1st ed.

Queensland, DPI and F Publications, 8-9.

Dickinson, E. (2003). Hydrocolloids at interfaces and the

influence on the properties of dispersed systems.

Food Hydrocolloids, 17(1), 25-39. https://

doi.org/10.1016/S0268-005X(01)00120-5.

El-Messery, T.M., El-Said, M.M., Demircan, E. and

Ozçelik, B. (2019). Microencapsulation of natural

polyphenolic compounds extracted from apple peel

and its application in yoghurt. Acta Scientiarum

Polonorum Technologia Alimentaria, 18(1), 25-34.

https://doi.org/10.17306/J.AFS.2019.0597.

Fang, Z. and Bhandari, B. (2010). Encapsulation of

polyphenols-a review. Trends in Food Science and

F
U

L
L

 P
A

P
E

R

1106

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Technology, 21(10), 510-523. https://

doi.org/10.1016/j.tifs.2010.08.003.

Febriyenti, F, Mokhtar, N., Mohamed, N., Hamdam,

M.R., Md Salleh, S.N. and Bal @ Bale, S. (2014).

Comparison of freeze drying and spray drying

methods of Haruan extract. International Journal of

Drug Delivery, 6, 286-291.

Ferrari, C.C., Germer, S.P.M., Alvin, I.D. and Aguirre,

J.M. (2013). Storage stability of spray-dried

blackberry powder produced with maltodextrin or

gum arabic. Drying Technology, 31(4), 470-478.

https://doi.org/10.1080/07373937.2012.742103.

Gomes, W.F., França, F.R.M., Denadai, M., Andrade,

J.K.S., da Silva Oliveira, E.M., de Brito, E.S. and

Narain, N. (2018). Effect of freeze and spray-drying

on physico-chemical characteristics, phenolic

compounds and antioxidant activity of papaya pulp.

Journal of Food Science and Technology, 55(6),

2095-2102. https://doi.org/10.1007/s13197-018-3124

-z.

Hamzah, Y., Jumat, N.A., Zaliha, W. and Sembok, W.

(2013). Effect of drying on the storage stability of

encapsulated anthocyanins powder extract from

Butterfly Pea flower (Clitoria ternatea). In 13th

ASEAN Food Conference, towards Meeting Future

Food Demands, Security and Sustainability, 9-11

September 2013, p. 1-10. Singapore.

Hau, E. H., Mohd Zin, Z., Zuraidah, N., Shaharudin,

N.A. and Zainol, M.K. (2018). Physicochemical

properties of powdered protein hydrolysate

Yellowstripe scald (Selaroides leptolepis) fish.

International Food Research Journal, 25(6), 2553-

2559.

Jones, R.J., Rajabi-Siahboomi, A., Levina, M., Perrie, Y.

and Mohammed, A.R. (2011). The influence of

formulation and manufacturing process parameters

on the characteristics of lyophilized orally

disintegrating tablets. Pharmaceutics, 3(3), 440-457.

Kaisoon, O., Siriamornpun, S., Weerapreeyakul, N. and

Meeso, N. (2011). Phenolic compounds and

antioxidant activities of edible flowers from

Thailand. Journal of Functional Foods, 3(2), 88-99.

https://doi.org/10.1016/j.jff.2011.03.002.

Kamilla, L., Mnsor, S.M., Ramanathan, S. and

Sasidharan, S. (2009). Antimicrobial activity of

Clitoria ternatea (L.) Extracts. Pharmacologyonline,

1, 731-738.

Kang, O.L., Yong, P.F., Ma’aruf, A.G., Osman, H. and

Nazaruddin, R. (2014). Physicochemical and

antioxidant studies on oven-dried, freeze-dried and

spray-dried agaro-oligosaccharide powders.

International Food Research Journal, 21(6), 2363-

2367.

Karim, A.A. and Bhat, R. (2008). Gelatine alternatives

for the food industry, recent developments,

challenges and prospects. Trends in Food Science

and Technology, 19(12), 644-656. https://

doi.org/10.1016/j.tifs.2008.08.001.

Leong, C.-R., Kamarul Azizi, M.A., Taher, M.A.,

Wahidin, S., Lee, K.-C., Tan, W.-N. and Tong, W.-

Y. (2017). Anthocyanins from Clitoria ternatea

attenuate food-borne Penicillium expansum and its

potential application as food biopreservative.

Natural Product Science, 23(2), 125-131. https://

doi.org/10.20307/nps.2017.23.2.125.

Luz, P.P., Pires, A.M. and Serra, O.A. (2007). A low-

cost ultrasonic spray dryer to produce spherical

microparticles from polymeric matrices. Química

Nova, 30(7), 1744-1746. http://dx.doi.org/10.1590/

S0100-40422007000700041.

Munajad, A., Subrato, C. and Suwarno (2018). Fourier

Transform Infrared (FTIR) spectroscopy analysis of

transformer paper in mineral oil-paper composite

insulation under accelerated thermal aging. Energies,

11(364), 1-12. https://doi.org/10.3390/en11020364.

Nair, V., Bang, W.Y., Schreckinger, E., Andarwulan, N.

and Zevallos, C. (2015). Protective role of ternatin

anthocyanins and quercetin glycosides from

Butterfly Pea (Clitoria ternatea Leguminosae) blue

flower petals against lipopolysaccharide (LPS) –

induced inflammation in macrophage cells. Journal

of Agricultural and Food Chemistry, 63(28), 6355-

6365. https://doi.org/10.1021/acs.jafc.5b00928.

Ng, K.S., Mohd Zin, Z., Mohd Maidin, N., Abdullah,

M.A.A. and Zainol, M.K. (2020). Effect of steaming

time on antioxidant properties of Napier grass herbal

tea by green tea processing method. Food Research,

4(1), 175-183. https://doi.org/10.26656/fr.2017.4

(1).263.

Nakanishi, K. and Solomon, P.A. (1977). Infrared

absorption spectroscopy. 2nd ed. San Francisco,

Holden-Day.

Nayak, B., Berrios, J.D.J., Powers, J.R. and Tang, J.

(2011). Thermal degradation of anthocyanins from

purple potato (cv. purple majesty) and impact on

antioxidant capacity. Journal of Agricultural and

Food Chemistry, 59(20), 11040-11049. https://

doi.org/10.1021/jf201923a.

Pa’ee, F., Jamil, N., Mohd Nasim, N.A. and Mohd Zairi,

M.N. (2018). Influences of environmental conditions

to phytoconstituents in Clitoria ternatea (Butterfly

pea flower) – A Review. Journal of Science and

Technology, 10(2), 208-228. https://

doi.org/10.30880/jst.2018.10.02.029.

F
U

L
L

 P
A

P
E

R

1107

 Liew et al. / Food Research 4 (4) (2020) 1098 - 1108

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Pettinato, M., Aliakbarian, B., Casazza, A.A. and

Perego, P. (2017). Encapsulation of antioxidants

from spent coffee ground extracts by spray drying,

Chemical Engineering Transactions, 57, 1219-1224.

https://doi.org/10.3303/CET1757204.

Qiang, M.R., Song, L., Chen, F.H., Li, M.Z., Liu, X.X.

and Wang, Q. (2013). A 16-ka lake-level record

inferred from macrofossils in a sediment core from

Genggahaii Lake, North-eastern Qinghai-Tibetan

Plateau (China). Journal of Paleolimnology, 49, 575-

590.

Rajan, R. and Pandit, A.B. (2001). Correlations to

predict droplet size in ultrasonic atomisation.

Ultrasonics, 39(4), 235-255. https://doi.org/10.1016/

s0041-624x(01)00054-3.

Ratti, C. (2001). Hot air and freeze-drying of high-value

foods, a review. Journal of Food Engineering, 49(4),

311-319. https://doi.org/10.1016/S0260-8774(00)

00228-4.

Sivarajan, V.V. and Balachandran, I. (1994). Ayurvedic

drug and their plant sources. Oxford and IBH, 425-

428.

Socrates, G. (1995). Infrared characteristic group

frequencies, tables and charts. Journal of the

American Chemical Society, 117(5), 1671-1671.

Soysal, Y. and Oztekin, S. (2001). Technical and

economic performance of a tray dryer for medicinal

and aromatic plants. Journal of Agricultural

Engineering Research, 79(1), 73-79. https://

doi.org/10.1006/jaer.2000.0668.

Sukwattaansinit, T., Burana-Osot, J. and Sotanaphun, U.

(2016). Simple and rapid spectrophotometric method

for quality determination of roselle (Hibiscus

sabdariffa). Thai Journal of Pharmaceutical

Sciences, 40(4), 194-199.

Talegaonkar, S., Pandey, S., Rai, N., Rawat, P., Sharma,

H. and Kumari, N. (2016). Exploring

nanoencapsulation of aroma and flavours as new

frontier in food technology. In Grumezescu, A.M.

(Eds.) Encapsulation., p. 47-88. USA: Elsevier

Tamanna, N. and Mahmood, N. (2015). Food processing

and Maillard reaction products, effect on human

health and nutrition. International Journal of Food

Science, 2015, 1-6. https://

doi.org/10.1155/2015/526762.

Valentina, V., Pratiwi, A.R., Hsiao, P.Y., Tseng, H.T.,

Hsieh, J.F. and Chen, C.C. (2016). Sensorial

Characterization of Foods Before and After Freeze-

drying. Austin Food Sciences, 1(6), 1027.

Wang, B.P. (2015). Development of spray drying

technology for microencapsulation of bioactive

materials. Alabama, USA: Auburn University, PhD

Dissertation.

Woo, K.S., Kim, H.Y., Hwang, I.G., Lee, S.H. and

Jeong, H.S. (2015). Characteristics of the thermal

degradation of glucose and maltose solutions.

Preventive Nutrition and Food Science, 20(2), 102-

109. http://dx.doi.org/10.3746/pnf.2015.20.2.102.

Xiao, H.-W. and Gao, Z.-J. (2012). The application of

scanning electron microscope (SEM) to study the

microstructure changes in the field of agricultural

products drying. Scanning Electron Microscopy.

https://doi.org/10.5772/35223.

Yu, J., Shangguan, Z., Yang, X., Sun, D., Zhu, B. and

Ouyang, J. (2018). Effect of drying on the bioactive

compounds and antioxidant activity of Rubus

lambertianus. International Journal of Food

Engineering, 14(2), 1-9. https://doi.org/10.1515/ijfe-

2016-0412.

Yu, Y.J. and Lv, Y.P. (2019). Degradation kinetic of

anthocyanins from rose (Rosa rugosa) as prepared

by microencapsulation in freeze-drying and spray-

drying, International Journal of Food Properties, 22

(1), 2009-2021. https://

doi.org/10.1080/10942912.2019.1701011.

Zainol, M.K., Wern, L.H., Fauzi, N.I.B.M., Shin, N.K.,

Razman, N., Kadimi, N.F. and Mamat, H. (2017).

Antioxidative properties of selected micro-

encapsulated plants powder prepared using

ultrasonic spray-drying technique. Malaysian

Applied Biology Journal, 46(3), 41-49.

Zainol, M.K., Wong, K.Y., Mohd Zin, Z., Kamarudin,

K.S., Danish-Daniel, A., Ng. K.S. and Mamat, H.

(2018). Effect of ethanol in ultrasonic assisted

extraction technique on antioxidative properties of

passion fruit (Passiflora edulis) leaves. Malaysian

Applied Biology Journal, 47(6), 19-27.

Zhang, X., Wang, X., Wang, M., Cao, J., Xiao, J. and

Wang, Q. (2019). Effects of different pre-treatments

on flavonoids and antioxidant activity of Dryopteris

erythrosora leave. PloS one, 14(1), e0200174.

https://doi.org/10.1371/journal.pone.0200174.

Zielinska, M., Zapotoczny, P., Alves-Filho, O., Eikevik,

T.M. and Blaszczak, W. (2013). A multi-stage

combined heat pump and microwave vacuum drying

of green peas. Journal of Food Engineering, 115(3),

347-356. https://doi.org/10.1016/

j.jfoodeng.2012.10.047.

F
U

L
L

 P
A

P
E

R

1108


32

  * *

٢٥٥ ُّٱ البقرة:  َّ ُّٱ

٥٧ ُّٱ هود:  َّ ٦١ُّاألنعام:  َّ

٦٤ ُّٱ يوسف:  َّ

  ُّٱ١١الرعد: َّ

٩ ُّٱ احلجر:  َّ  ىن

٣٢ األنبياء:  ١٧َّ ُّٱ احلجر:  َّ من

ُّٱ الصافات:  َّ ِّ  ُّٱ ٧

٢١ سبأ:  ١٢َّ ُّٱ فصلت:  َّ

٦ ُّٱ الشورى:  َّ ُّٱ

١١ ُّٱ  – ١٠االنفطار:  َّ يت مت

 مه٢٢ ُّٱ  – ٢١الربوج:  َّ  حمخل
٤ الطارق:  َّ

Dianjurkan agar ayat-ayat Ḥifẓ ini dibaca dengan niat untuk

memohon pemeliharaan daripada Allah  ketika ingin tidur, selepas
solat Subuh dan selepas Asar. Insha Allah, ia menjadi sebab bagi
pemeliharaan pengamalnya daripada sihir, hasad dengki, gangguan
dan rasukan syaitan, semua perkara jahat dan buruk, dengan
kehendak dan izin Allah  jua semata-mata. Penuntut Ilmu


 *Corresponding author.

Email: oluba.olarewaju@lmu.edu.ng; olubamike2000@yahoo.co.uk

eISSN: 2550-2166

© 2020 The Authors. Published by Rynnye Lyan Resources

  Food Research 4 (4) : 1053 - 1059 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

F
U

L
L

 P
A

P
E

R

In vitro antioxidant properties and digestibility of chicken feather protein

hydrolysates

1, * Oluba, O.M., 2Akpor, O.B., 3Alabi, O.O., 3Shoyombo, A.J., 3Adeyonu, A.G. and
4Adebiyi, F.D.

1Department of Biochemistry, Food Safety and Toxicology Research Unit, College of Pure and Applied

Sciences, Landmark University, P.M.B. 1001, Omu-Aran, Kwara State, Nigeria.
2Department of Microbiology, Landmark University, P. M. B. 1001, Omu-Aran, Kwara State, Nigeria
3Department of Agricultural Sciences, Landmark University, P. M. B. 1001, Omu-Aran, Kwara State,

Nigeria
4Department of Chemical Sciences, Joseph Ayo Babalola University, Ikeji-Arakeji, Osun State, Nigeria

Article history:

Received: 10 December 2019

Received in revised form: 13

January 2020

Accepted: 15 January 2020

Available Online: 10

February 2020

Keywords:

Chicken feather,

Keratin,

Hydrolysate,

In vitro protein digestibility,

Antioxidant activity

DOI:
https://doi.org/10.26656/fr.2017.4(4).402

Abstract

The in vitro antioxidant property and digestibility of chicken feather protein hydrolysate

(CFPH) were evaluated in this study. The antioxidant property of CFPH obtained

following chemical treatment of chicken feather waste involving precipitation with

various acids (H2SO4, HNO3, TCA and HCl) was determined via its scavenging action

against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, iron reduction power and metal ion

chelating activity. Data obtained showed that CFPHHNO3 had the highest DPPH

scavenging activity while CFPHTCA exhibited the highest ferric (Fe3+) reduction potential.

On the other hand, CFPHTCA, CFPHH2SO4 and CFPHHNO3 showed a similar capacity for

Fe2+-chelation compared to CFPHH2SO4 with the least chelating potential. The in vitro

protein digestibility of the CFPH of the various acids ranged from 62.30±1.0%

(CFPHHNO3) to 73.10±1.3% (CFPHTCA) and were significantly (p < 0.05) higher compared

to the raw feather (23.80±0.5%). These results indicate that CFPH may be useful as

antioxidants in animal feed formulations and also serve as additional source of essential

nutrients in feeds.

1. Introduction

Feather wastes are often a source of environmental

pollution. Thus, researches aimed at transforming these

wastes into value-added products are warranted. The

global annual contribution of solid waste in the form of

feather is substantial. This is attributable to the rise in the

global consumption of chickens (Jayathilakan et al.,

2012; Boland et al., 2013). Feathers are very high in

protein (84%) but have a very low digestibility (Akpor et

al., 2018). The principal protein in the feather is beta

keratin, which is recalcitrant to enzymatic breakdown by

animal, plant and numerous microorganisms (Onifade et

al., 1998; Zaghloul et al., 2011), hence contributing to

the low biodegradability of feathers. This low

decomposition processes most often result in

environmental pollution. Therefore, with the recent

realities on the effects of climate change, and the call for

more rigid regulations on refuse and waste disposal, new

methods for handling feather wastes are required.

Recently, there has been an increased interest in the

search for natural antioxidants with less potential health

hazard as an alternative to synthetic antioxidants.

Consequently, research on the antioxidant property of

agro-wastes has gained increased interest. Antioxidants

in foods, in addition to their importance in animal health,

are vital in the prevention of food deterioration (Fawolo

et al., 2014). Auto-oxidation process has been implicated

in food deterioration (Carocho and Ferreira, 2013). The

consumption of oxidized foods confers serious health

challenges to the consumer and has been implicated in

the pathogenesis of diseases such as ageing, cancer,

diabetes, hypertension (Kanner, 2007). Bioactive

peptides with high antioxidant activity have been

extracted from enzymatically hydrolyzed feather keratin.

Keratinous hydrolysates have been reported to

demonstrate antioxidant activity especially in

comparison to collagenous hydrolysates (Lasekan et al.,

2013). A report by Fakhfakh et al. (2011) showed that

chicken feather hydrolysate obtained following the

fermentation of feathers with the bacterium Bacillus

pumilus A1 exhibited DPPH radical scavenging activity

http://orcid.org/0000-0002-5107-6959

http://orcid.org/0000-0002-4256-1549

 Oluba et al. / Food Research 4 (4) 1053 - 1059

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

of 0.3 mg/mL after 48 hrs. In this context, the conversion

of feather biomass into feather protein hydrolysates with

potent antioxidant property would be an interesting

possibility.

The choice of method for the hydrolysis of proteins

most often is dependent on the source of the protein in

question. Keratin from hair, horns, feathers, beaks or

wool is most often hydrolyzed by treatment with acid,

alkalis or microbial keratinases (Hou et al., 2017).

Therefore, the use of acids or alkalis in the hydrolysis of

feather biomass is a very typical method used in the

biomass transformation process (Tesfaye et al., 2017;

Akpor et al., 2019). Such treatments have been found to

also improve the solubility and susceptibility of feather

protein to the action of proteolytic enzymes (Steiner et

al., 1983). Thus, chemical hydrolysis of chicken feather

wastes using alkalis remains a viable option in the

enhancement of the digestibility of feather either as

feedstuff and food supplements. Information on the

bioactivity of chemically hydrolyzed feather protein

hydrolysate is scanty. Therefore, this study was designed

to evaluate the in vitro antioxidant property and

digestibility of alkaline-hydrolyzed chicken feather

hydrolysate.

2. Materials and methods

2.1 Chicken feather waste

White-colored chicken feather waste was collected

from the slaughterhouse of the Landmark University

Commercial Farm (Omu-Aran, Nigeria).

2.2 Preparation of chicken feather protein hydrolysate

Chicken feathers were washed with detergent and

5% hypochlorite solution, rinsed thoroughly with a

copious amount of water, and sun-dried. The dried

feathers were ground into powder using a mechanical

grinder. A total of 300 g of the powdered feathers was

weighed and soaked in acetone for 6 hrs and then dried

before being extracted with a 1 M NaOH solution (wt/

vol, 3:10) for 6 hrs at room temperature with constant

stirring. Thereafter, the resulting mixture was filtered

using a clean dry muslin cloth to remove unhydrolyzed

feathers. The hydrolyzed feather solution was divided

into four portions. The pH of each of the hydrolyzed

feather solution was adjusted to neutral separately with

10% trichloroacetic acid (CFPHTCA), 1 M H2SO4 (as

CFPHH2SO4), 1 M HNO3 (as CFPHHNO3) and 1 M HCl (as

CFPHHCl) respectively. The resulting mixture was

centrifuged (3000 × g) at 4°C for 10 mins discarding the

supernatant thereafter. The obtained CFPH was dialyzed

with cellulose tubes immersed in distilled water for 72

hrs while changing the water 3 times within 24 hrs. The

dialyzed feather hydrolysate was freeze-dried to obtain

chicken feather protein hydrolysate powder which was

stored in a dried airtight container and at 4oC until it was

required for further analysis. The procedures for the

preparation of CFPH is shown in Figure 1.

2.3 Compositional analysis

The unprocessed chicken feathers and the respective

acid CFPHs were analyzed for crude protein by the

Kjeldahl method (Zhu et al., 2010). Similarly, amino

acid profile for both raw chicken feather and the

respective acid CFPH was determined following

hydrolysis with 6 M HCl (containing phenol) for 24 hrs

at 115°C in glass tubes sealed under vacuum according

to the method of Ravindran et al. (2005). Each analysis

was carried out in triplicates.

2.4 Antioxidant assays

2.4.1 DPPH scavenging activity

The scavenging activity of the respective acid CFPH

against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical

was estimated following the method of Bersuder et al.

(1998) using butylated hydroxylanisole (BHA) as

standard. Briefly, for the respective acid 1 mL of CFPH

F
U

L
L

 P
A

P
E

R

Figure 1. Flow chart for the extraction of chicken feather protein hydrolysate from waste feathers (CFPH)

1054

 Oluba et al. / Food Research 4 (4) (2020) 1053 - 1059

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

corresponding to different protein concentrations (0.2 –

1.0 mg/mL) was added to 0.1 mL DPPH in ethanol. The

resulting mixture was vortexed for 1 hr and kept at 25oC

in the dark. Thereafter, the absorbance of the reaction

mixture was taken at 517 nm. A blank in which distilled

water was added in lieu of sample was run in the same

way. A sample control in which ethanol was added in

lieu of DPPH was also carried out for the respective

CFPH. Each determination was carried out in triplicate.

The DPPH radical scavenging activity was calculated in

percentage according to the formula:

2.4.2 Fe3+ reducing activity

The Fe3+ reducing potential of the respective CFPH

was estimated according to the method Yindirim et al.

(2001). To a 2 mL of the respective CFPH at different

protein concentrations (0.1 – 1.0 mg/mL) 2 mL

phosphate buffer (0.2 mM, pH 6.6) and 2 mL potassium

ferricyanide (1%) were added. The resulting mixture was

incubated at 50oC for 20 mins before adding 2 mL of

trichloroacetic acid (TCA, 10%) and then centrifuged at

1500 x g for 10 mins. To a 2 mL of the supernatant 2 mL

of distilled water and 0.4 mL of ferric chloride (1%)

were added. After 10 mins, the absorbance of the

solution was taken at 700 nm. For the control, an

equivalent volume of distilled water was added instead

of the sample. Analysis for each sample was carried out

in triplicates.

2.4.3 Metal (Fe2+) chelating activity

The respective acid CFPH were evaluated for iron-

chelating activity according to the methods described by

Ebrahimzadeh et al. (2008). To 1 mL of the respective

CFPH at different protein concentrations (0.2 – 1.0 mg/

mL), 3.7 mL distilled water was added. Thereafter, 100

µL of 2 mM FeCl2 was added. After 3 mins, the reaction

was stopped by adding 200 µL of 5 mM ferrozine

solution. The resulting mixture was shaken vigorously

and left at 37oC for 10 mins before reading the

absorbance at 562 nm. In the same way, a blank was run

using distilled water in lieu of the sample. Analysis for

each sample was done in triplicates. The iron-chelating

activity was calculated in percentage according to the

formula:

2.4.4 Determination of in vitro protein digestibility

The in vitro protein digestibility of the respective

CFPH was evaluated using the multi-enzyme solution

according to the method described by Manjula and John

(1991) with little modifications. A known weight of the

respective CFPH containing 16 mg nitrogen was

digested with1 mg pepsin dissolved in 15 mL of HCl

(0.1 M) at room temperature for 2 hrs. The reaction was

inhibited by adding 15 mL TCA (10%). The resulting

mixture was filtered using Whatman No. 1 filter paper.

Thereafter the nitrogen content of the TCA-soluble

fraction was determined using the micro-Kjeldahl

method and the in vitro protein digestibility was

estimated using the equation:

2.5 Statistical analyses

The results are presented as the means ± SD of

triplicate biological assays. The statistical analysis was

by One-way analysis of variance (ANOVA) followed by

Turkey’s Multiple Comparison using SPSS version 20.

P<0.05 was considered significant. All graphs were

plotted using Graph Pad Prism.

3. Results

3.1 Proximate composition

The crude protein content of CFPH had significantly

higher crude protein (88.6±0.04%) compared with the

raw feather (71.8±0.1%). There was a significant

decrease in methionine, lysine, cysteine and histidine

level in the CFPH compared to the raw chicken feather

(Table 1).

3.2 Antioxidant activity

3.2.1 DPPH scavenging activity

The DPPH scavenging activity of the respective acid

CFPH was observed to be concentration dependent.

CFPHHNO3 exhibited the highest scavenging activity,

followed by CFPHH2SO4 while CFPHHCl showed the least

activity (Figure 2).

3.2.2 Reducing power assay

CFPHTCA showed significantly higher ferric

reduction potential across all concentrations compared to

CFPH of the other acids. No significant difference in

ferric reduction activity was observed between

CFPHH2SO4, CFPHHNO3 and CFPHHCl (Figure 3).

3.2.3 Metal chelating activity

The metal chelation activity of the respective acid

CFPH was observed to be concentration dependent. No

significant difference in iron-chelating activity was

observed between CFPHTCA, CFPHH2SO4 and CFPHHNO3

but the CFPH of the 3 acids exhibited significantly iron-

chelating activity compared to CFPHHCl (Figure 4).

3.2.4 In vitro digestibility

The in vitro protein digestibility recorded for the

hydrolysates showed that CFPHHCl > CFPHHNO3 >

F
U

L
L

 P
A

P
E

R

1055

 Oluba et al. / Food Research 4 (4) 1053 - 1059

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

F
U

L
L

 P
A

P
E

R

Ratio of fish meal to chicken feather protein hydrolysate

100:0 80:20 60:40 40:60 20:80 0:100

Proximate composition (%)

Moisture 7.3±1.0a 9.0±2.0 9.0±1.5 9.0±1.3 8.0±0.3 9.0±0.7

Crude protein 24.42±1.1a 23.83±0.2a 21.12±0.5 20.96±1.2 22.16±0.4 23.86±0.0

Nitrogen-free extract1  55.88± 5.2a 57.17±3.8a 61.08±5.5a 61.14±2.1a 60.34±5.8a 58.04±4.9a

Energy (kcal/100 g) 358.4a 346.5a 349.5a 349.1a 349.8a 343.8a

Amino Acid Composition

Lysine 2.56a  0.58b  0.42b,c  0.33c  0.33c 0.31c

Threonine 4.50 4.52 4.38 4.35 4.35 4.33

Cysteine 1.02a 2.85a 3.27b 3.33b 3.50b 3.30b

Leucine 6.88 6.55 7.61 7.53 7.83 7.82

Isoleucine 4.58 4.55 4.38 4.53 4.52 4.50

Tryptophan 2.56a 1.01b 0.62c 0.55c 0.48c 0.48c

Methionine 2.79a 1.53b 0.88c 0.85c 0.81c 0.77c

Phenylalanine 5.53 5.50 5.33 5.35 5.30 5.22

Histidine 3.03a 2.82a 0.73b 0.65b 0.62b 0.63b

Valine 9.55 9.33 9.05 9.03 8.93 8.88

Arginine 4.83 4.85 4.55 4.33 4.55 4.52

Serine 12.58 12.80 12.85 13.20 13.20 13.05

Glycine 10.20 10.21 9.55 9.80 9.85 9.85

Table 1. Chemical composition of raw chicken feather and the respective acid chicken feather protein hydrolysate (CFPH)

Values are given as mean ± SD of triplicate determinations. Values in the same row carrying different superscripts are

significant (P<0.05).

Figure 2. DPPH scavenging activity of the respective acid

CFPH at different protein concentrations. Values are means ±

SD of three determinations. Note: CFPH, chicken feather

protein hydrolysate

Figure 3. Ferric reducing activity of the respective CFPH at

different protein concentrations. Values are means ± SD of

three determinations. Note: CFPH, chicken feather protein

hydrolysate

Figure 4. Iron chelating activity of the respective acid CFPH

at different protein concentrations. Values are means ± SD of

three determinations. Note: CFPH, chicken feather protein

hydrolysate

Figure 5. In vitro protein digestibility of the different chicken

feather protein hydrolysates. Values are means ± SD of three

determinations. Note: CFPH, chicken feather protein

hydrolysate

1056

 Oluba et al. / Food Research 4 (4) (2020) 1053 - 1059

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

CFPHTCA > CFPHH2SO4 with values 52.5%, 52.3%,

50.1% and 49.0% respectively. The differences in

digestibility across the different hydrolysates were not

significant (p>0.05) but were significantly higher than

that of the raw feather (Figure 5).

4. Discussion

In the present study, CFPH was demonstrated to

show antioxidant activity in vitro through its scavenging

action against DPPH, Fe3+ reduction potential and iron-

chelating activity. These results agree with the report of a

study Je et al. (2007) in which protein hydrolysate

obtained from bullfrog muscle was reported to

demonstrate antioxidant activity using DPPH scavenging

and ferrozine assays. Similarly, Chan et al. (1994)

showed that meat dipeptide carnosine antioxidant action

was as a result of its chelation activity against prooxidant

metals. In addition, hydrolysate obtained from porcine

myofibrillar via enzymatic hydrolysis was reported to

possess excellent DPPH scavenging and metal chelation

activities (Saiga et al., 2003). The antioxidant activity of

protein hydrolysate has been attributed to the action of

peptides (Gomez-Guillen et al., 2011). Chemical or

enzymatic hydrolysis disrupts protein tertiary structure

thus enhancing the solvation properties of its amino acid

residues and consequently its antioxidant activity. The

resulting peptides protein hydrolysis have been

demonstrated to show enhanced antioxidant activity

compared to intact proteins. The excellent antioxidant

potential of proteinaceous supplements has enabled their

inclusion in foods to retard or inhibit the oxidation of

foods.  The antioxidant action of free of protein

hydrolysates involves such mechanisms as deactivation

of reactive oxygen species, reduction of hydroperoxides,

chelation of prooxidant metallic ions, and changes in the

physical properties of food systems (Elias et al., 2008;

Tang et al., 2009).

The high amounts of sulfur-containing amino acids,

cysteine have been indicated to account for the

antioxidant activity of feather keratin. For instance, in a

study by Ohba et al. (2003), enzymatic hydrolysate

obtained from a mixture of horn, hoof and chicken

feather was demonstrated to show enhanced antioxidant

activity. In another related study, Fakhfakh et al. (2013)

reported also that protein hydrolysate obtained from

chicken feather fermented with the bacterium Bacillus

pumilus A1 showed strong antioxidant activity.

Data from this study revealed that the use of alkalis

in the hydrolysis of chicken feathers to obtain CFPH

significantly improved the digestibility of feather in

vitro. This is in agreement with the report of Steiner et

al. (1983) in which feathers treated with varying

concentrations of NaOH or H3PO4 showed improvement

in vitro pepsin digestibility. In a related study by

Papdopoulos (1985) broiler feathers with various

concentrations of NaOH or maxatase showed increased

solubility and susceptibility to digestion by proteolytic

enzymes. It could thus be argued that treatment with

NaOH or enzyme weakens and exposes the disulfide

linkages in feather keratin backbone thus increasing the

solvation property of its amino acid residues culminating

in increased solubility of CFPH and enhanced

susceptibility to proteolytic digestive enzymes vis-à-vis

its digestibility and utilization as the growth substrate.

6. Conclusion

Results on data generated in this study, alkaline

hydrolyzed chicken feather protein hydrolysate exhibited

excellent antioxidant property through its DPPH

scavenging activity, iron-reducing property and metal

ion chelating potential. In addition, significant

improvement in the in vitro digestibility of chicken

feather protein hydrolysate was demonstrated due to

alkaline hydrolysis of the chicken feather. Based on

these results, the inclusion of chicken feather hydrolysate

in animal feed formulations could be advisable not only

to preserve the integrity of the feedstuff but also to

enhance the functional attributes of the feed as well as an

additional source of essential nutrients.

Conflict of Interest

The authors declare no conflict of interest.

Acknowledgments

Authors wish to acknowledge the Management of

Landmark University Commercial Farms for access to

the slaughterhouse.

References

Akpor, O.B., Jemirieyigbe, E.D. and Oluba, O.M.

(2018). Comparative decolouration of crystal violet

dye using chicken feather fibre, chemical oxidation

and bacterial cells. Journal of Environmental Science

and Technology, 11(5), 246-253. https://

doi.org/10.3923/jest.2018.246.253

Akpor, O.B., Odesola, D.E., Thomas, R.E. and Oluba,

O.M. (2019). Chicken feather hydrolysate as

alternative peptone source for microbial cultivation.

F1000Research, 7, 1918. https://doi.org/10.12688/

f1000research.17134.3

Bersuder, P., Hole, M. and Smith, G. (1998).

Antioxidants from a heated histidine-glucose model

system. I: Investigation of the antioxidant role of

F
U

L
L

 P
A

P
E

R

1057

https://doi.org/10.3923/jest.2018.246.253

https://doi.org/10.12688/f1000research.17134.3

https://doi.org/10.12688/f1000research.17134.3

 Oluba et al. / Food Research 4 (4) 1053 - 1059

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

histidine and isolation of antioxidants by high-

performance liquid chromatography. Journal of

American Oil and Chemical Society, 75(2), 181-187.

https://doi.org/10.1007/s11746-998-0030-y

Boland, M.J., Rae, A.N., Vereijken, J.M., Meuwissen,

M.P., Fischer, A.R., van Boekel, M.A., Rutherfurd,

S.M., Gruppen, H., Moughan, P.J. and Hendriks,

W.H. (2013). The future supply of animal-derived

protein for human consumption. Trends in Food

Science and Technology, 29(1), 62-73. https://

doi.org/10.1016/j.tifs.2012.07.002

Carocho, M. and Ferreira, I.C. (2013). A review on

antioxidants, prooxidants and related controversy:

natural and synthetic compounds, screening and

analysis methodologies and future perspectives.

Food and Chemical Toxicology, 51, 15-25. https://

doi.org/10.1016/j.fct.2012.09.021

Chan, K.M., Decker, E.A. and Feustman, C. (1994).

Endogenous skeletal muscle antioxidants. Critical

Reviews in Food Science and Nutrition, 34(4), 403-

426. https://doi.org/10.1080/10408399409527669

Ebrahimzadeh, M.A., Pourmorad, F. and Bekhradnia,

A.R. (2008). Iron chelating activity, phenol and

flavonoid content of some medicinal plants from

Iran. African Journal of Biotechnology, 7(18), 3188-

3192.

Elias, R.J., Kellerby, S.S. and Decker, E.A. (2008).

Antioxidant activity of proteins and peptides.

Critical Reviews in Food Science and Nutrition, 48

(5), 430-441. https://

doi.org/10.1080/10408390701425615

Fakhfakh, N., Ktari, N., Haddar, A., Mnif, I.H., Dahmen,

I. and Nasri, M. (2011). Total solubilisation of the

chicken feathers by fermentation with a keratinolytic

bacterium, Bacillus pumilusA1, and the production

of protein hydrolysate with high antioxidative

activity. Process Biochemistry, 46(9), 1731–1737.

https://doi.org/10.1016/j.procbio.2011.05.023

Fakhfakh, N., Ktari, N., Siala, R. and Nasri, M. (2013).

Wool‐waste valorization: production of protein

hydrolysate with high antioxidative potential by

fermentation with a new keratinolytic bacterium,

Bacillus pumilus A1. Journal of Applied

Microbiology, 115(2), 424-433. https://

doi.org/10.1111/jam.12246

Hou, Y., Wu, Z., Dai, Z., Wang, G. and Wu, G. (2017).

Protein hydrolysates in animal nutrition: industrial

production, bioactive peptides, and functional

significance. Journal of Animal Science and

Biotechnology, 8(1), 24. https://doi.org/10.1186/

s40104-017-0153-9

Jayathilakan, K., Sultana, K., Radhakrishna, K. and

Bawa, A.S. (2012). Utilization of byproducts and

waste materials from meat, poultry and fish

processing industries: a review. Journal of Food

Science and Technology, 49(3), 278-293. https://

doi.org/10.1007/s13197-011-0290-7

Je, J.Y., Qian, Z.J. and Kim, S.K. (2007). Antioxidant

peptide isolated from muscle protein of bullfrog,

Rana catesbeiana Shaw. Journal of Medicinal Food,

10(3), 401-407. https://doi.org/10.1089/jmf.2006.169

Kanner, J. (2007). Dietary advanced lipid oxidation

endproducts are risk factors to human health.

Molecular Nutrition and Food Research, 51(9), 1094

-1101. https://doi.org/10.1002/mnfr.200600303

Lasekan, A., Bakar, F.A. and Hashim, D. (2013).

Potential of chicken by-products as sources of useful

biological resources. Waste management, 33(3), 552-

565. https://doi.org/10.1016/j.wasman.2012.08.001

Manjula, S. and John, E. (1991). Biochemical changes

and in vitro protein digestibility of the endosperm of

germinating of Dolichoslablab. Journal of the

Science of Food and Agriculture, 55(4), 529-538.

https://doi.org/10.1002/jsfa.2740550405

Ohba, R., Deguchi, T., Kishikawa, M., Arsyad, F.,

Morimura, S. and Kida, K. (2003). Physiological

functions of enzymatic hydrolysates of collagen or

keratin contained in livestock and fish waste. Food

Science and Technology Research, 9(1), 91–93.

https://doi.org/10.3136/fstr.9.91

Onifade, A.A., Al-Sane, N.A., Al-Musallam, A.A. and

Al-Zarban, S. (1998). A review: potentials for

biotechnological applications of keratin-degrading

microorganisms and their enzymes for nutritional

improvement of feathers and other keratins as

livestock feed resources. Bioresource Technology,

66(1), 1-11. https://doi.org/10.1016/S0960-8524(98)

00033-9

Ravindran, V., Hew, L.I., Ravindran, G. and Bryden,

W.L. (2005). Apparent ileal digestibility of amino

acids in dietary ingredients for broiler chickens.

Animal Science, 81(1), 85-97. https://

doi.org/10.1079/ASC42240085

Saiga, A.I., Tanabe, S. and Nishimura, T. (2003).

Antioxidant activity of peptides obtained from

porcine myofibrillar proteins by protease treatment.

Journal of Agriculture and Food Chemistry, 51(12),

3661-3667. https://doi.org/10.1021/jf021156g

Steiner, R.J., Kellems, R.O. and Church, D.C. (1983).

Feather and hair meals for ruminants. IV. Effects of

chemical treatments of feathers and processing time

on digestibility. Journal of Animal Science, 57(2),

495-502. https://doi.org/10.2527/jas1983.572495x

Tang, X., He, Z., Dai, Y., Xiong, Y.L., Xie, M. and

F
U

L
L

 P
A

P
E

R

1058

https://doi.org/10.1007/s11746-998-0030-y

https://doi.org/10.1016/j.tifs.2012.07.002

https://doi.org/10.1016/j.fct.2012.09.021

https://doi.org/10.1080/10408399409527669

https://doi.org/10.1080/10408390701425615

https://doi.org/10.1016/j.procbio.2011.05.023

https://doi.org/10.1111/jam.12246

https://doi.org/10.1186/s40104-017-0153-9

https://doi.org/10.1186/s40104-017-0153-9

https://doi.org/10.1007/s13197-011-0290-7

https://doi.org/10.1089/jmf.2006.169

https://doi.org/10.1002/mnfr.200600303

https://doi.org/10.1016/j.wasman.2012.08.001

https://doi.org/10.1002/jsfa.2740550405

https://doi.org/10.3136/fstr.9.91

https://doi.org/10.1016/S0960-8524(98)00033-9

https://doi.org/10.1016/S0960-8524(98)00033-9

https://doi.org/10.1079/ASC42240085

https://doi.org/10.1021/jf021156g

https://doi.org/10.2527/jas1983.572495x

 Oluba et al. / Food Research 4 (4) (2020) 1053 - 1059

eISSN: 2550-2166 © 2020 The Authors. Published by Rynnye Lyan Resources

Chen, J. (2009). Peptide fractionation and free

radical scavenging activity of zein hydrolysate.

Journal of Agriculture and Food Chemistry, 58(1),

587-593. https://doi.org/10.1021/jf9028656

Tesfaye, T., Sithole, B., Ramjugernath, D. and Chunilall,

V. (2017). Valorisation of chicken feathers:

characterisation of physical properties and

morphological structure. Journal of Cleaner

Production, 149, 349-365. https://doi.org/10.1016/

j.jclepro.2017.02.112

Zaghloul, T.I., Embaby, A.M. and Elmahdy, A.R.

(2011). Biodegradation of chicken feathers waste

directed by Bacillus subtilis recombinant cells:

Scaling up in a laboratory scale fermentor.

Bioresource Technology, 102(3), 2387-2393. https://

doi.org/10.1016/j.biortech.2010.10.106

Zhu, G.Y., Zhu, X., Wan, X.L., Fan, Q., Ma, Y.H., Qian,

J., Liu, X.-L., Shen, Y.J. and Jiang, J.-H. (2010).

Hydrolysis technology and kinetics of poultry waste

to produce amino acids in subcritical water. Journal

of Analytical and Applied Pyrolysis, 88(2), 187-191.

https://doi.org/10.1016/j.jaap.2010.04.005

F
U

L
L

 P
A

P
E

R

1059

https://doi.org/10.1021/jf9028656

https://doi.org/10.1016/j.jclepro.2017.02.112

https://doi.org/10.1016/j.jclepro.2017.02.112

https://doi.org/10.1016/j.biortech.2010.10.106

https://doi.org/10.1016/j.jaap.2010.04.005


Dr. Abdullaah Jalil
Terjemahan dan Ulasan:

Bidayat al-Sul fi Tafdil al-Rasul

Per�ulaan Asas
bagi Mengenal Kelebihan

Rasulullah

Sultan al-‘Ulama’ ‘Izz al-Din bin ‘Abd al-Salam (w.660H)

 Bidāyat al-Sūl fī Tafḍīl al-Rasūl  

Al-Imām Sulṭān al-ʿUlamā’ ʿIzz al-Dīn bin ʿAbd al-

Salām al-Shāfiʿī al-Ashʿarī (w.660H)

 Bidāyat al-Sūl fī Tafḍīl al-Rasūl  

Al-Imām Sulṭān al-ʿUlamā’ ʿIzz al-Dīn bin ʿAbd al-

Salām al-Shāfiʿī al-Ashʿarī (w.660H)

Terjemahan dan Ulasan:

Dr. Abdullaah Jalil

WISDOM PUBLICATION NS0078217-W

No. 110, Jalan Dillenia 3, Laman Dillenia,
Nilai Impian,
Nilai, Negeri Sembilan.
Tel: 06-794 6394
Email: wisdompublisher@gmail.com
FB Page: Wisdom Publication
Gambar: Unsplash-Nick Fewings

Hak Cipta Terpelihara © 2022 Wisdom Publication

Edisi Pertama
Cetakan: 29 Oktober 2022

Tidak dibenarkan mengeluar ulang mana-mana bahagian artikel,
ilustrasi dan isi kandungan buku ini dalam apa juga bentuk dengan
apa jua cara sama ada secara elektronik, fotokopi, mekanik,
rakaman atau cara lain sebelum mendapat izin bertulis daripada
Wisdom Publication (NS0078217-W) atau penulis.

Pencetak:
ZARASA ENTERPRISE,
001372482-A,
C-7-G, Jalan Jati 9, Acacia Avenue, Putra Nilai,
71800 Nilai, Negeri Sembilan.
Tel: +6019-282 6924
Email: zarasaenterprise@gmail.com

mailto:wisdompublisher@gmail.com

mailto:zarasaenterprise@gmail.com

Firman Allah  (al-Nisā’:113):

“Dan kalaulah tidak kerana limpah kurnia Allah dan rahmat-Nya

kepadamu [wahai Nabi Muhammad ], nescaya berhasillah cita-cita

segolongan dari mereka yang bertujuan hendak menyesatkanmu,

padahal mereka tidak akan menyesatkan melainkan diri mereka

sendiri; dan juga mereka tidak akan dapat mendatangkan mudarat

kepadamu sedikitpun.

Dan [selain itu] Allah telah menurunkan kepadamu Kitab (Al-Quran)

serta Hikmah (pengetahuan yang mendalam), dan telah

mengajarkanmu apa yang engkau tidak mengetahuinya. Dan

adalah kurnia Allah yang dilimpahkan-Nya kepadamu amatlah

besar.”

Kepada semua umat dan hati-hati yang merindui Rasulullah dan

ahli keluarga Baginda ,

Kepada para ulama’ dan mashāyīkh yang mendidik umat ini

dengan cinta kepada Rasulullah  dan ahli keluarga Baginda ,

Kepada kedua ayahanda dan bonda: Hj Jalil Omar dan Hapisah

Ismail, dan seluruh ahli keluarga,

Kepada isteri yang dikasihi: Suraiya Osman, serta anak-anak yang

tercinta: Abdurrahman al-Munib, Maryam al-Safiyyah, Sara al-

Ameena, Ibtisam al-Nafeesa dan Muhammad al-Habib, semoga

kita semua digolongkan di kalangan kekasih Allah  dan Rasul-

Nya .

i

Dengan nama Allah, yang Maha Pemurah lagi Maha Mengasihani.

Segala puji hanyalah bagi Allah , Pencipta, Pemilik dan Pentadbir

seluruh alam ini. Selawat dan salam buat penghulu para rasul dan

penutup sekalian nabi , Sayyidina Muhammad , ahli keluarga

Baginda , para sahabat Baginda  dan seluruh umat Islam yang

menuruti jalan Baginda  sehingga ke hari kiamat.

Ammā baʿd:

Pihak penerbit ingin memanjatkan pujian dan kesyukuran yang tidak

terhingga kepada Allah  kerana sekali lagi dapat menerbitkan

buah tangan Dr. Abdullaah Jalil berkenaan kemuliaan Rasulullah 

di bulan yang penuh dengan kerinduan kepada Baginda  ini, bulan

Rabi’ul Awwal, tahun 1444 Hijrah. Kitab ini merupakan terjemahan

bagi sebuah risalah yang dikarang oleh seorang tokoh ulama’ Islam

yang terbilang iaitu Sulṭān al-ʿUlamā’ ʿIzz al-Dīn bin ʿAbd al-Salām

(w.660H) berkenaan kemuliaan-kemuliaan (faḍā’il) Rasulullah 

bertajuk “Bidāyat al-Sūl fi Tafḍīl al-Rasūl .” Semoga buku ini dapat

memupuk dan mengukuhkan perasaan cinta dan hormat kepada

Baginda  di kalangan pembaca khususnya dan umat Islam

umumnya. Selamat membaca dan memetik mutiara-mutiara indah

yang tersusun dengan kemas dan rapi di dalam kitab ini.

Wisdom Publication,

Nilai Negeri Sembilan.

ii

Dengan nama Allah, Yang Maha Pemurah lagi Maha Mengasihani.

Segala puji hanyalah bagi Allah , Pencipta, Pemilik dan Pentadbir

seluruh alam ini. Selawat dan salam buat penghulu para rasul dan

penutup sekalian nabi , Sayyidina Muhammad , ahli keluarga

Baginda , para sahabat Baginda  dan seluruh umat Islam yang

menuruti jalan Baginda  sehingga ke hari kiamat.

Ammā baʿd:

Penulis ingin menzahirkan kesyukuran dan pujian kepada Allah 

di atas limpah kurnia dan taufik-Nya bagi penulis menyiapkan kitab

yang sangat bermakna ini. Mengenal faḍā’il Rasulullah  adalah

salah satu jalan yang penting ke arah kecintaan kepada Baginda ,

yang merupakan syarat asas bagi kesempurnaan (kamāl) dan

kemanisan (ḥalāwah) iman. Sulṭān al-ʿUlamā’ ʿIzz al-Dīn bin ʿAbd

al-Salām (w.660H) telah menyusun intipati berkenaan faḍā’il

Rasulullah  berasaskan al-Quran dan al-Sunnah di dalam risalah

yang padat ini. Risalah turāth ini selayaknya menjadi satu rujukan

“wajib” yang terawal di dalam pengajian untuk mengenali kemuliaan

dan kelebihan Rasulullah . Penulis membuat beberapa

muqaddimah dan ulasan tambahan bagi menambah manfaat buku

ini. Akhir kata: “Selamat membaca dan mengambil manfaat!.”

Dr. Abdullaah Jalil,

Nilai, Negeri Sembilan.

iii

Nama Penuh Pengarang ............................................................ 5

Kelahiran .................................................................................... 5

Pujian Para Ulama’..................................................................... 6

Para Guru .................................................................................. 7

Para Murid ................................................................................. 8

Kitab ........................................................................................... 8

Kewafatan .................................................................................. 9

[Kurniaan Allah kepada Rasulullah  adalah Sangat Besar] .... 11

[Kelebihan dan Gandaan Kelebihan bagi Sebahagian Para Rasul

] .......................................................................................... 12

[1: Rasulullah  adalah Penghulu Para Rasul ] .................. 13

Pengertian Makna “Sayyid” ................................................... 13

[2: Pemegang Bendera/ Panji Kepujian Pada Hari Kiamat] ...... 15

[3: Semua Para Nabi  Bernaung di Bawah Panji Baginda Pada

Hari Kiamat] ............................................................................. 16

iv

*Nota Tambahan ................................................................... 17

[4: Segala Kesalahan Baginda Sama Ada Yang Telah Lalu atau

Akan Datang Telah Diampunkan Allah] .................................... 18

*Nota Tambahan ................................................................... 19

[5: Pemberi Syafaat Pertama dan Orang Yang Pertama Diterima

Syafaat Di Sisi Allah] ................................................................ 25

*Nota Tambahan ................................................................... 25

[6: Baginda  Menyimpan Doa Istimewa Baginda Untuk Umat

Baginda] ................................................................................... 26

*Nota Tambahan ................................................................... 26

*Nota Tambahan ................................................................... 27

[7: Allah  Bersumpah dengan Nyawa Baginda ] .................. 27

[8: Allah Menyeru Baginda dengan Penuh Kemuliaan] ............. 29

[9: Mukjizat Baginda  Kekal Sehingga Hari Kiamat] ............... 32

[10: Batu Memberi Salam dan Tunggul Pokok Kurma Menangis

Teresak-esak Rindu kepada Baginda ] .................................. 33

[11: Mukjizat Baginda  Yang Lebih Zahir dan Melebihi Mukjizat

Para Nabi  Yang Lain] ......................................................... 34

[12: Kelebihan Mukjizat Rasulullah  berbanding Mukjizat Nabi

ʿĪsā ] (a) ............................................................................... 35

[13: Kelebihan Mukjizat Rasulullah  berbanding Mukjizat Nabi

ʿĪsā ] (b) ............................................................................... 35

[14: Kelebihan Rasulullah  pada Umat Baginda ] ................ 36

[15: Rasulullah  Diutuskan kepada Seluruh Manusia] ............ 41

[16: Allah  Berkata-kata kepada Nabi Musa  di Ketika Beliau

di Bukit Tursina dan al-Wadi al-Muqaddas sedangkan Allah

v

berkata-kata kepada Nabi Muhammad  di Ketika Baginda  di

Sidrat al-Muntahā] .................................................................... 42

[17: Umat Yang Awwalūn Sābiqūn pada Hari Kiamat] .............. 43

*Nota Tambahan ................................................................... 43

*Nota Tambahan ................................................................... 44

[18: Sayyid pada Hari Kiamat] .................................................. 44

[19: Semua Makhluk Berhajat kepada Baginda  di Mahsyar

kelak] ........................................................................................ 45

[20: Pemilik Maqam al-Wasīlah: Kedudukan Yang Paling Tinggi di

Syurga] ..................................................................................... 45

[21: 70,000 Umat Baginda  Masuk ke Syurga Tanpa Hisab] .. 46

[22: al-Kawthar – Sungai Milik Baginda di Syurga] ................... 46

*Nota Tambahan ................................................................... 47

[23: Pemilik Darjat-darjat dan Kemuliaan Yang Tinggi di Akhirat]

 ................................................................................................. 47

[24: Dihalalkan Harta Ghanimah, Saf Para Malaikat, Seluruh Bumi

ialah Masjid dan Tanah Sebagai Alat Bersuci] ......................... 48

*Nota Tambahan ................................................................... 49

[25: Allah  Mengagungkan Akhlak Baginda ] ....................... 50

[26: Baginda  Menerima Wahyu Melalui Tiga Cara] ............... 51

[27: Al-Quran Mengandungi Apa Yang Terkandung Di dalam

Kitab-kitab Terdahulu dan Dilebihkan dengan Mufassal] .......... 51

*Nota Tambahan ................................................................... 52

[28: Umat Baginda Mempunyai Amal Yang Sedikit Tetapi Pahala

Yang Paling Banyak] ................................................................ 53

[29: Baginda  Memilih Kesederhanaan dan Kehambaan

Walaupun Ditawar Kerajaan dan Kekayaan Dunia] .................. 54

vi

[30: Baginda  adalah Rahmat ke Seluruh Alam] ..................... 55

[31: Kesempurnaan dan Kemuliaan Akhlak Baginda ] ........... 55

[32: Kelembutan Akhlak] .......................................................... 57

[33: Ketegasan Baginda ]....................................................... 57

[34: Kesungguhan Keinginan Baginda  agar Umat Baginda 

Beriman] ................................................................................... 58

[35: Nasihat Baginda  buat Umat Baginda ] ......................... 58

[36: Umat Baginda  Menjadi Hakim dan Saksi Bagi Para Anbiya’

] ........................................................................................... 59

[37: Umat Baginda  Tidak Akan Bersepakat di atas Kesesatan]

 ................................................................................................. 60

*Nota Tambahan ................................................................... 60

[38: Kitab al-Quran Dipelihara dari Sebarang Perubahan] ........ 61

[39: Penolakan Amalan Umatnya oleh Allah  Disembunyikan]

 ................................................................................................. 62

[40: Kata-kata Yang Ringkas Tapi Padat dan Penuh Makna] ... 63

[41: Baginda  Lebih Mulia daripada Para Nabi dan Rasul ,

Para Mala’ikat dan Seluruh Makhluk Allah] .............................. 63

1

Dengan nama Allah, Yang Maha Pemurah, lagi Maha Mengasihani.

Segala puji bagi Allah  yang telah menciptakan alam ini dengan

penuh kebijaksanaan dan keajaiban, serta menjadikan kita semua di

kalangan umat Nabi Muhammad , penutup dan penghulu segala para

nabi dan rasul terdahulu – selawat dan salam ke atas mereka semua.

Selawat dan salam kami sampaikan kepada junjungan serta penghulu

umat ini, Nabi Muhammad , kekasih Allah dan rasul-Nya, juga ke atas

ahli keluarga dan para sahabat Baginda , serta seluruh para muslimin

dan muslimat yang sentiasa mengharapkan kasih sayang serta syafaat

Baginda  di akhirat nanti, hari di mana semua amal dihitung, tidak ada

yang terselindung.

Ammā baʿd,

Al-Imām al-Ḥujjah al-Shaykh ʿAbdullāh Sirāj al-Dīn al-Ḥusaynī

(w.1422H) menyatakan di dalam kitabnya “Shahādat Lā Ilāh illā Allāh,

Muḥammad Rasūlullāh :  Faḍā’iluhā, Maʿānīhā, Shawāhiduhā wa

Mashāhiduhā, Maṭālibuhā” bahawa persaksian kita bahawa:

“[Nabi] Muhammad itu Utusan Allah [],”

menuntut beberapa prinsip-prinsip yang wajib diiktikadkan oleh seorang

Muslim dan terdapat lima (5) prinsip masyhur yang diwajibkan untuk kita

mengetahuinya dan mengiktikadkannya secara qaṭʿī, iaitu:

2

1. Iktikad yang jazam bahawa sesungguhnya risalah Baginda 

adalah umum kepada seluruh manusia dan jin.

2. Iktikad yang jazam bahawa sesungguhnya Allah  telah

mengkhatamkan kenabian dan kerasulan dengan Baginda , dan

tidak ada lagi sebarang nabi dan rasul selepas Baginda .

3. Iktikad yang jazam bahawa sesungguhnya syariat Baginda  ialah

syariat yang menasakhkan segala syariat yang terdahulu dan

syariat Baginda  ini akan terus kekal sehingga ke hari kiamat.

4. Iktikad yang jazam bahawa sesungguhnya Nabi Muhammad 

adalah nabi yang paling afdal, rasul yang paling afdal, ketua bagi

sekalian mereka, pemidato mereka dan pemilik (pembuka) syafaat

mereka di akhirat kelak.

5. Iktikad yang jazam bahawa sesungguhnya Allah  telah

mengkhususkan Baginda  dengan pelbagai keistimewaan yang

tidak diberikan kepada mana-mana para nabi dan rasul yang lain,

dan keistimewaan ini begitu banyak.

Dalam usaha mengenali keistimewaan-keistimewaan Rasulullah  ini,

para ulama’ telah menghimpunkan perbahasan ini dalam beberapa bab

seperti Faḍā’il, Khaṣā’is, Dalā’il, Shamā’il, Mukjizat dan Nasab.

Al-ʿAllāmah al-Qāḍī al-Shaykh Yūsuf bin Ismāʿīl al-Nabhānī (w.1350H)

menyebut di dalam syairnya1:

1 Syair ini diletakkan di bahagian hadapan kitab beliau bertajuk “40 Hadith
Berkenaan Kemuliaan Penghulu Para Rasul ” yang diterbitkan oleh al-
Maṭbaʿah al-Adabiyyah di Beirut, Lubnan pada tahun 1315 Hijrah.

3

Ambillah sebuah kitab yang menghimpunkan kelebihan

[Rasulullah ], walaupun  ia kecil seperti bintang pada

pandangan kedua-dua matamu;

[Kitab itu menerangkan] daripada keistimewaan-keistimewaan

al-Muṣṭafā (Nabi Yang Terpilih), Matahari Petunjuk   Ufuknya

terbit memancarkan cahaya kepada manusia bak bulan yang

penuh sempurna;

Dan apabila engkau menelitinya (keistimewaan Baginda  itu),

engkau akan mendapati Baginda  berada  di kedudukan

seorang Ketua/ Raja berbanding makhluk yang lain walaupun

hanya pada salah satu daripada keistimewaan itu;

Sebutkanlah untuk Baginda  apa yang engkau mahu daripada

kata-kata pujian, dan janganlah  engkau takutkan celaan, dan

janganlah engkau takutkan orang yang mengingkarinya;

Maka sesungguhnya segala pujian dari para manusia itu 

adalah masih tidak cukup untuk memenuhi hak (kemuliaan)

Baginda .

  

4

Kitab:

 “Bidāyat al-Sūl fī Tafḍīl al-Rasūl ”

ini adalah di antara kitab-kitab kecil yang sangat layak dijadikan pintu

pertama dalam pengajian mengenali keistimewaan-keistimewaan

kurniaan Allah  bagi kekasih-Nya, Penghulu Para Rasul ,

Sayyidina Muḥammad . Ia sebuah kitab yang ringkas, namun tema

perbincangannya sangat indah dan tersusun.

Kelebihan-kelebihan yang dikemukakan oleh pengarangnya, al-Imām

Sulṭān al-ʿUlamā’ ʿIzz al-Dīn bin ʿAbd al-Salam (w.660H) adalah

kesemuanya merupakan intipati yang diambil daripada al-Quran dan

al-Sunnah. Di dalam kitab ini, beliau menyenaraikan empat puluh (40)

atau empat puluh satu (41) kelebihan Baginda , sebahagiannya

secara langsung dan sebahagian dengan sedikit analisa dan

perbandingan.

merupakan pensyarah kanan di Fakulti Ekonomi dan
Muamalat, Universiti Sains Islam Malaysia (USIM) di Nilai, Negeri Sembilan.
Beliau turut memainkan peranan sebagai ahli Jawatankuasa Syariah di
dalam industri perbankan Islam, takaful, koperasi dan wakaf sejak 2012
sehingga ke hari ini. Beliau juga merupakan ahli Panel Syariah USIM sejak
ia ditubuhkan dan menjadi salah seorang penyelidik fatwa bagi Jabatan
Mufti Negeri Sembilan sejak tahun 2016. Beliau juga terlibat di dalam bidang
Deradikalisasi dan PCVE (Kefahaman Agama) sejak tahun 2008 dan
dianugerahkan anugerah “Friends of the Police” pada Hari Polis
Kebangasaan 2012.

Mengenal faḍā’il Rasulullah  adalah salah satu jalan yang penting ke arah

kecintaan kepada Baginda , yang merupakan syarat asas bagi

kesempurnaan (kamāl) dan kemanisan (ḥalāwah) iman. “Bidāyat al-Sūl fī

Tafḍīl al-Rasūl ” ini adalah di antara kitab-kitab kecil yang sangat layak

dijadikan pintu pertama dalam pengajian mengenali keistimewaan-

keistimewaan kurniaan Allah  bagi kekasih-Nya, Penghulu Para Rasul,

Sayyidina Muḥammad . Ia sebuah kitab yang ringkas, namun tema

perbincangannya sangat indah dan tersusun. Kelebihan-kelebihan yang

dikemukakan oleh pengarangnya, al-Imām Sulṭān al-ʿUlamā’ ʿIzz al-Dīn bin

ʿAbd al-Salam (w.660H) adalah kesemuanya merupakan intipati yang

diambil daripada al-Quran dan al-Sunnah. Di dalam kitab ini, beliau

menyenaraikan empat puluh (40) atau empat puluh satu (41) kelebihan

Baginda , sebahagiannya secara langsung dan sebahagian dengan sedikit

analisa dan perbandingan.


BNM’s Shariah Standards: An
Analysis of Their Implications

on the Fatwa Framework in
Malaysian Islamic Finance

Industry

ISFATWA 2016

Universiti Sains Islam Malaysia

(USIM)

18th May 2016

Presenter

Abdullaah Jalil

Senior Lecturer
Universiti Sains Islam Malaysia (USIM)

Reality of Islamic Banking

◉A combination between “modern conventional
banking framework” and “Shariah principles of
Muamalat.”

Shariah
Conventional

Banking

System

Islamic

Banking

Which Banking group has the largest market? Long term?

Islamic

Banking

Market

Conventional

Banking

Market

Mixed

Market

Pure Conventional

Banking
Pure Islamic Banking

Banking Mix

Assets, Financing and Deposits

Shariah Compliance is the Core of Islamic Finance

Abdullaah Jalil & Muhammad Muda (2008)

Contract-Based Regulatory Framework

IFSA 2013 & Shariah Requirments

◉ IFSA 2013 has changed the landscape of legal framework

for Malaysian Islamic finance industry.

IFSA 2013

Shariah Requirements

Shariah Compliance

Shariah Governance

Shariah Audit

The Process

◉Shariah Standards of Contract

Exposure

Drafts

Concept

Paper

Shariah

Standard

Published BNM’s Shariah Standards

◉ Mudarabah
◉ Musharakah
◉ Murabahah
◉ Tawarruq
◉ Istisna’

Two-Tier Shariah Compliance Framework in
Malaysian Islamic Finance Industry

Bank Negara Malaysia

IFIs

Syariah Advisory Council (SAC)

Shariah Committee & BOD
Tier-1

Tier-2

Shariah Standards

Implications of Fatwa Framework in Malaysia

◉ Codification (taqnin) of fatwa / fiqh opinions in Malaysian

Islamic finance industry.

◉ New highly authoritative references for Shariah in

Malaysia, product development & dispute settlement.

◉ Harmonization of Shariah opinions and fatwas in

Malaysian Islamic finance industry.

◉ Review of the current practices.

Datuk Dr. Mohd Daud Bakar

Shariah Standards are no longer optional for

contemporary Islamic finance. For all intents

and purposes, they should act like UCP500

for international trade financing. The Shariah

Standards should be able to provide good

Shariah governance, as well as solid basis

for unlimited innovation leveraging on the

broad selected principles.

Datuk Muzaffar Hisham

The standards create more clarity in

terms of Shariah interpretation to

achieve a solid Shariah governance.

This great initiative would be

fundamental in complementing the

growth of Islamic finance industry

globally.

Mohamed Rafe Haneef, CEO of CIMB Islamic Bank Bhd

The Shariah Standards and Operational Requirements

will facilitate sound understanding and cohesive adoption

of similar practices among Islamic Financial Institutions

(IFIs). Shariah standards and policies would inevitably

bring about economic and societal benefits to the Islamic

financial industry as a whole. They are there to

harmonise procedures, guidelines and specifications of

products and services. The features identified in the

standards shall serve to assist the Islamic Financial

Services Industry to identify, understand,apply and

distinguish one Shariah contract from the other contracts

prevalent in the industry. It shall also assist IFIs in the

implementation of sound banking practices, good

governance, and fair market practices.

Thank you!

Q & A

Email: abdullaahjalil@gmail.com / abdullaah@usim.edu.my
FB: Abdullaah Jalil

FB Page: Penuntut Ilmu & Masjid Hati Ummah