 *Corresponding author.

Email: nmthuy@ctu.edu.vn

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

  Food Research 4 (4) : 1217 - 1225 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Physical and chemical characteristics of goldenberry (Physalis peruviana) grown

in Lam Dong province, Vietnam

*Thuy, N.M., Phuong, N.P., Suong, C.T.D. and Tai, N.V.

Department of Food Technology, College of Agriculture, Can Tho University, Can Tho city, Vietnam

Article history:

Received: 26 February 2020

Received in revised form: 19

March 2020

Accepted: 22 March 2020

Available Online: 12 April

2020

Keywords:

Goldenberry,

Chemico-physical

characteristics,

Storage,

Physalis peruviana,

Quality changes

DOI:
https://doi.org/10.26656/fr.2017.4(4).085

Abstract

This work was carried out to determine the physical and chemical properties of

goldenberry fruit (Physalis peruviana L.) grown in Lam Ha and Don Duong of Lam Dong

province in Viet Nam. The shelf-life and quality of fruits during storage time at ambient

temperature (28±2oC) were also analysed. The analysis results recorded that most of the

physical properties of the fruit grown in the two locations (Lam Ha and Don Duong of

Lam Dong province, Viet Nam) yielded no significant differences, except the volume,

density, hardness and colour of the fruit. The fruit grown in Lam Ha has a lighter colour

and yellow intensity (higher a* and C value) than the ones grown in Don Duong, while the

fruits are grown in Don Duong are darker (lower L* and higher Ho). In addition to its

attractive properties in terms of colour, aroma and taste, they also contain moderate levels

of vitamins (C and A), antioxidants (polyphenols), minerals (especially high content of

phosphorus) and fibre. Fruit grown in Don Duong had a higher sweetness than those

grown in Lam Ha (the ratio of sugar and acid was 2.7 times more). The concentration of

bioactive compounds in the goldenberry fruits grown in Lam Ha and Don Duong were

almost similar. The shelf-life of goldenberries up to 20 to 22 days at the ambient

temperature of about 28±2oC and 75-80% RH but the quality and sensory characteristics

of goldenberry raw materials were declined.

1. Introduction

Physalis peruviana, a plant belonging to the genus

Physalis of the nightshade family Solanaceae, is native

to Peru (Morton, 1987) with many English names as

Cape gooseberry, Goldenberry, and Physalis. The

cultivation of Physalis originated from South America

and then has been cultivated in England and South

Africa. Nowadays, P. peruviana is grown/grown wild all

over the world, almost in subtropical and tropical

countries. As an exotic fruit, P. peruviana becomes an

economical crop for export and development in breeding

and cultivation in many countries, including Viet Nam.

The ripen fresh yellow berries colour ranged from yellow

to orange and the fruit was protected and cover by calyx

during developing and ripening (Figure 1).

The goldenberry fruit has been informed as a rich

source of nutrients (vitamins, minerals, antioxidants), all

of them together would give these fruits medicinal

properties as described by Puente et al. (2011). With

moderate fibre content, phenolic compounds and low

levels of calories (Ozturk et al., 2017), goldenberries can

be consumed as a healthy snack which are powerful

elements of human health. The combination of all

nutrients and bioactive compounds in fruits will make it

become high-value products. Besides that, the

goldenberry has a sweet and sour flavour, they can

become a popular ingredient in confectionery processing

(various cake and candy), jam, sauce and salads.

According to USDA nutrient analysis, 100 g goldenberry

is low in energy (53 kcal) and contains moderate levels

of vitamin C, thiamin and niacin, polyphenols and

carotenoids. The content of polyphenols and vitamin

C varied by cultivar, harvesting time and ripening stage

(Bravo et al., 2015).

Figure 1. The fruit has a small round shape like tomatoes, the

outside is wrapped in a thin shell

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In Vietnam, South American variety goldenberries

had begun to plant with large areas in Lam Dong

province. The fruit is mostly used in fresh form.

Nowadays, these fruits are also used more in the diet of

Vietnamese people because of the health benefits that

they bring. So far, no information about fruit quality

grown in Viet Nam has been published. Besides,

goldenberry is a highly perishable fruit that was a

limitation on its commercialization. Therefore, analysing

the chemical and physical characteristics and

determining the storage time of fruits as necessary and

fulfil the requirement of industry for postharvest

technology of these fruits. This article will be first

informed the nutritional components and quality changes

of goldenberries during storage. This work will assist the

scientists to better design a specific machine for

harvesting and post-harvesting operation of these fruits

in Viet Nam.

2. Materials and methods

2.1 Sample collection

This study was the first report on the chemical and

physical characteristics of goldenberry in Viet Nam. In

this study, the American Southern variety goldenberry

was used as the material which was harvested from two

locations (Tan Ha, Lam Ha and Lac Lam, Don Duong

districts) of Lam Dong province, Vietnam. Fruits were

grown during the season from July to December 2019.

The fruit was harvested randomly. It was harvested

carefully by hand and cleaned properly to remove all the

foreign matters such as dust, dirt etc. Maximum efforts

were made to select the fruit uniform in size, good in

quality and free from injury or disease. The harvested

fruit was analysed and stored in well ventilated wooden

boxes at Department of Food Technology, Can Tho

University, Vietnam. The storage temperature was kept

at 28±2oC.

2.2 Determination of physical characteristics

The mass of fruit (g) was measured by using a digital

balance with the sensitivity of 0.01 g.

Length (L) and diameter (D) (mm) of goldenberry

fruit were measured by using a digital calliper (accuracy

of 0.01 mm).

The geometric mean diameter Dg (mm) was

calculated from L and D using equation 1 (Mohsenin,

1986):

Dg = (LD2)1/3

The sphericity, Sp (%) was determined using

equation 2 (Mohsenin, 1986).

The surface area and aspect ratio of the fruit were

calculated as following equation 3 and 4.

Where S is surface area (mm2) and Ra is an aspect ratio

The volume of fruit (V) defined as the ratio of the

mass of a sample to the solid volume accordingly

occupied was determined by the liquid displacement

method. The amount of displaced toluene (C7H8) was

recorded from the graduated scale of the measuring

cylinder (Akbolat et al., 2008).

The bulk density is the ratio of the mass of fruit to its

total volume and was determined with a weight per

hectolitre tester, which was calibrated in kg.m-3.

The fruit hardness was measured by NEWTRY test

stand + hard fruit firmness penetrometer sclerometer

fruit hardness Tester. The firmness of golden berries was

measured with GY-3, diameter 8 mm, press depth of test

head 10 mm.

The skin colour of goldenberries was measured by

using Colorimeter (Japan) with fifty measurements were

taken. L*, a* and b* values were recorded and then these

values were used to calculate Chroma (C) (equation 5).

Hue angle (H) value is the angle between the a* and

b* axes (equation 6), indicating the colour saturation of

the subject.

Chroma and Hue angle were used for describing

visual colour appearance (Bernalte et al., 2003).

2.3 Determination of chemical characteristics

The titratable acidity values were determined as %

citric acid.

The total soluble solid content was measured using a

refractometer and is referred to as the °Brix.

The total sugar content was determined according to

the method of McCseady (1971) and Dubois et al.

(1956).

The total polyphenols were determined by the Folin–

Ciocalteu (Olssen et al., 2006). Thus, the results were

expressed in milligrams of gallic acid equivalent/100 g

of sample.

The vitamin C content was determined by the

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(1)

(2)

(5)

(6)

(3)

(4)

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titration method with iodine (Tran et al., 2004). Vitamin

C content in the sample was calculated using equation 7.

Where a is the volume of 0.001 N KIO3/KI solution

used for vitamin C extract (mL); b is the volume of 0.001

N KIO3/KI solution used for control sample; 100 is the

volume of volumetric flask (mL); 0.088 is the weight of

ascorbic acid corresponds to 1 mL of 0.001 N KIO3/KI

solution (mg); and m is the weight of sample (g).

The β-carotene content was determined according to

the method of Fikselová et al. (2008). The concentration

of carotenes expressed as β-carotene was calculated

using equation 8.

Where A is the absorbance; d is dilution (g/mL);  is

the absorption coefficient of β-carotene in petroleum

ether (2592); w is the weight of sample (g); V is total

volume of extract (mL). Multiply by 100 to give the

carotene content in µg/100 g.

The chemical composition of goldenberries fruit

such as protein, moisture, crude fibre and fat determined

by using standard methods (AOAC, 2005).

Total calories of the fruit were calculated by the

formula as follows: total calories (kcal) = fat (g) x 9

(kcal/g) + protein (g) x 4 (kcal/g) + total carbohydrate

(g) x 4 (kcal/g) (Thompson and Manore, 2017).

The determinations of calcium and phosphorus were

carried out by flame photometry, followed the procedure

of Arunkumar et al. (2015), using FP6410 Flame

Photometer.

The weight loss: Initial 200 g fruit (in a transparent

plastic box) was weighed with HL Electronic Balance,

which has accuracy 0.001 g. Fruits stored for 20-22 days

at ambient temperature (28±2oC) were weighed every 2

days. The results were converted into percentages with

the equation: %WL=[(Wi–Wf )/Wi] (100), where %WL =

percentage weight loss, Wi is initial fruit weight and

plastic box in g, Wf is final fruit weight and plastic box

in g at the indicated time.

2.4 Statistical analysis

Data analyses were carried out using

STATGRAPHICS Centurion XV (U.S.A.). Values were

expressed as percentage and mean±SD. The significance/

non-significance of results was determined using one-

way ANOVA and Duncan test.

3. Results and discussion

The quality of the material resources has a great

influence on the quality of the products being

manufactured. Therefore, the selection of materials is

extremely important. Fruit quality can be determined by

physical and chemical properties and storage capacity.

3.1 Physical properties of goldenberry

Similar to other fruits, goldenberry fruit size and

shape is the most important quality parameters.

Determining the physical properties of the fruit can well

support the post-harvest system designing including

sorting, handling, packaging, storage and processing of

fruit products (Table 1). The fruit grown in Lam Ha

weights 4.87 to 7.30 g (mean value of 6.55 g), a diameter

of about 20.58 to 25.95 mm (the mean value of 23.57

mm) and a length of 18.56 to 20.99 mm (mean value

19.97 mm), smaller than a fruit grown in Don Duong

with a mass of 5.59-8.03 g (mean value of 6.95 g),

diameter 21.56 to 24.98 mm (mean value of 23.07 mm)

and a length of 19.07 to 21,13 mm (mean value of 20.33

mm). The diameter of berries can vary between 1.0 and

2.50 cm (Puente et al., 2011). According to many

authors, the South American goldenberry variety weight

may vary from 4 to 10 g (Ramadan, 2011; Puente et al.,

2011; Ozdemir et al., 2016). The fruit is grown in Lac

Lam, Don Duong have larger weight but smaller volume

than those grown in Tan Ha, Lam Ha resulted show

greater density value.

The geometric mean diameter of fruit and vegetables

is one of the important physical properties for grading

the samples size. The geometric mean diameter of

goldenberry in this study varied from 19.88-24.18 and

20.66 to 23.48 mm for fruits grown in Lam Ha and Don

Duong, with the mean values of 22.30 and 22.11 mm,

respectively. It was observed that there is no significant

difference in sphericity between goldenberry berries

grown in two locations, this may be due to their similar

shape and size.

It was observed that there is no significant difference

in sphericity between goldenberry berries grown in two

locations, this may be due to their similar shape and size.

The sphericity of goldenberry in this study varied from

107.13 to 111.66% and 108.32 to 113.20% for fruits

grown in Lam Ha and Don Duong, with the mean values

of 111.55 and 108.71%, respectively. These values of

goldenberries were higher than that of goldenberry

sphericity reported by Yıldız et al. (2015), just around

91.5 to 107.6 %.

The surface area is an indication of the way the fruit

will behave on oscillating surfaces during storage and

processing. The mean surface area of goldenberry fruit

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grown at Lam Ha was 1573.44 mm2 with a minimum

value of 1242.02 mm2 and maximum value of 1836.57

mm2. Similar data were found in fruit grown at Don

Duong, a minimum value of 1340.61 mm2 and maximum

value of 1731.73 mm2 with the mean of 1544.29 mm2.

The similar aspect ratio of goldenberry fruit grown

in Lam Ha or Don Duong was observed, these values in

between 1.18 and 1.13, respectively. With the high

aspect ratio, related the ratio of fruit diameter to length, it

may be understood that the fresh goldenberry fruit will

rather roll (Celik et al., 2007). Almost the obtained

results from this study are higher to those reported by

Yıldız et al. (2015).

Table 1 also presented the values for the firmness,

this parameter reflects the integrity of the pericarp tissue,

wherein the value obtained is 7.84 and 6.55 N for fruit

grown in Lam Ha and Don Duong, respectively. Yıldız

et al. (2015) presented that the average skin hardness of

the goldenberry fruit in their study was 8.01 N, it is quite

similar to our obtained results. However, Trinchero et al.

(1999) found that the firmness of the physalis berries in

their study was 3.42±0.32 N, this value obtained

somewhat lower than that referenced by the authors,

even when compared to our results. These differences

may be due to the maturity of the berries fruit collected,

the climatic and soil conditions of the area where the

berries are grown.

Although there is no big difference between fruits

grown in two localities in Lam Dong province, however,

when taking measurements with a large number of fruits,

the results showed that fruits grown in Lac Lam, Don

Duong show some characteristics better than those

grown in Tan Ha, Lam Ha. Perhaps due to the annual

temperature in Don Duong about 24oC, a little higher

than Lam Ha (only about 21oC), so somewhat improved

the quality of crop products.

The colour parameters in terms of L*, a*, b*, C and

H of goldenberries are also indicated in Table 1. Chroma

(C) is the strength or intensity of a colour. Hue (H) is the

name of a colour family and value (L) is lightness or

darkness of a colour. The L* value of fruits grown in

Lam Ha, Tan Ha in the range of 69.67 to 72.87 (the

mean value of 71.06), a* value in the range of 24.42 to

27.33 (mean value of 25.69), b* value in the range of

61.69 to 65.17 (mean value of 62.48). The mean values

of the C and Ho for goldenberry were found to be 67.57

and 67.67, respectively. The L*, a*, b* and C values of

fruits grown in Don Duong are lower than those grown

in Lam Ha, however, the value of Hue angle (H) is

higher (as mentioned in Table 1). Based on the results of

colour measurement and overall observations, it was

found that the fruit grown in Tan Ha - Lam Ha had

higher yellow intensity, brighter than the fruit grown in

Lac Lam - Don Duong (Figure 2).

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 Physical properties Number of replications Tan Ha, Lam Ha Lac Lam, Don Duong

Length (mm) 100 19.97±1.56 20.33±1.40

Diameter (mm) 100 23.57±2.36 23.07±2.12

Geometric mean diameter (mm) 100 22.30±2.07 22.11±1.79

Sphericity (%) 100 111.55±1.81 108.71±3.78

Surface area (mm2) 100 1573.44±289.19 1544.29±249.16

Mass of fruit (g) 100 6.55±1.59 6.95±1.49

Aspect ratio 100 1.18±0.03 1.13±0.06

Fruit volume (cm3) 100 5.01±1.27 4.31±1.04

Fruit density (kg.m-3) 100 1,311.86±57.07 1,618.56±147.62

Fruit hardness (N) 100 7.84±2.67 6.55±1.89

L* 50 71.06±7.78 62.59±2.13

a* 50 25.69±2.12 16.29±0.86

b* 50 62.48±2.34 57.26±0.72

C 50 67.57±2.87 59.54±0.89

H 50 67.67±1.14 74.13±0.66

Table 1. Physical properties of golden berry

Values are expressed as the mean±standard deviation. L*: lightness, a*: the red/green opponent colours, with green at negative

a* values and red at positive a* values. b*: the yellow/blue opponent colours, with blue at negative b* values and yellow at

positive b* values.

Figure 2. The South America variety goldenberries are grown

in Lam Dong, Viet Nam. (a) Fruits are grown in Tan Ha, Lam

Ha and (b) Fruit are grown in LacLam, Don Duong

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Valdenegro et al. (2012) reported L*, a*, b*, C and

H values for goldenberries fruit were 69.56, 17.12,

60.78, 63.15 and 74.26, respectively. These values are

roughly in the middle of the fruit ranges grown in the

two locations we studied, showing that the colour of the

fruits in their study is almost the same as that of the fruit

grown in Viet Nam. However, these colour values of

fruit samples are higher than the corresponding values of

L* (36.81), a* (16.71) and b* (37.47) reported by

Vasquez-Parra et al. (2013) and Nawirska-Olszańska et

al. (2017) with L*, a* and b* were 43.28±1.21,

6.98±0.09 and 29.77±0.94, respectively.

3.2 Some chemical characteristics of goldenberries fruit

As indicated in Table 2, almost chemical parameters

were not significantly (p<0.05) difference in

goldenberries grown in two locations in Lam Dong, Viet

Nam, except titratable acidity, sugar content and

moisture content.

The titratable acidity is an important parameter in

predicting the taste of the fruit. This may be important

during the assessment of fruit quality. The average

titratable acidity of goldenberries was found to be

0.79±0.14 and 0.29±0.03% citric acid for fruit grown in

Lam Ha and Don Duong, respectively. The analysis

results showed that the goldenberries grown in Tan Ha

had more sour taste than that of Don Duong, the acid

content was shown to be 2.5 times greater. The mean

titratable acidity value of fruit grown in Lam Ha was

similar to the range of 0.78 to 1.83% reported for

goldenberries by different researchers in their study

(Ersoy and Bagci, 2011; Sharoba and Ramadan, 2011),

but the acid content of fruits grown in Don Duong was

much lower. Our obtained results were lower than the

values reported in goldenberries fruit by Yıldız et al.

(2015), the mean titratable acidity of goldenberries was

1.26% citric acid. The soluble solids content is a good

indicator of the sugar content of fruit and presumably of

sweetness. The total soluble solids and sugar content of

goldenberry fruit grown in two locations showed no

significant differences, the value obtained around 13.92

to 13.96oBrix and 7.61 to 7.97%, respectively. However,

the titratable acidity (%) (such as citric acid) of the fruits

grown in Don Duong is lower than that in Lam Ha,

resulting in a higher sugar/acid ratio, and the sweetness

of fruits grown in Don Duong is much higher than Lam

Ha. Rodrigues et al. (2009) reported the total sugars

content is up to 8.9%, including 6.4% reducing sugars.

The lower results of the total sugar content of

goldenberry were reported by Yıldız et al. (2015), they

are 63.90 g/kg which was composed 31.99 g/kg reducing

sugar. The higher soluble solid content of goldenberry

fruit was observed by Sharoba and Ramadan (2011) and

Nawirska-Olszańska et al. (2017), they reported that

goldenberry fruit contains 16.40% water-soluble dry

matter and the dry matter content reaches 10.4–17.24%,

of which 15% are soluble substances. Osorio and Roldan

(2003) and Carrasco and Zelada (2008) found

carbohydrate values as 11.00% and 17.30%,

respectively.

As mentioned by Hakkinen et al. (1999), the

goldenberry is rich in phenolic compounds with the main

phenolic compound is quercetin, myricetin and

kaempferol (Hakkinen et al., 1999). The total phenolic

content of goldenberries fruit grown in Lam Ha and Don

Duong in our study were found to be 59.40±8.26 to

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Parameters Number of replications Tan Ha, Lam Ha Lac Lam, Don Duong

Titratable acidity (g) (as citric acid) 50 0.79±0.14 0.29±0.03

Vitamin C content (mg) 50 46.31±4.47 46.86±2.58

β-carotene content (mg) 50 1.58±0.38 1.63±0.08

Total phenolic content (mg GAE) 50 59.40±8.26 60.53±7.76

Moisture content (g) 50 83.10±0.52 77.82±1.24

Total soluble solid content (oBrix) 50 13.92±0.49 13.96±0.74

Total carbohydrate (g) 50 7.61±0.20 7.79±0.40

Protein (g) 50 1.79±0.08 1.68±0.07

Lipid (g) 50 0.82±0.09 0.71±0.06

Total calories (kcal) 50 44.95±1.66 42.54±1.71

Sugar/acid ratio 50 15.56±2.82 41.14±4.14

Calcium (mg) 50 12.48±0.35 13.12±0.82

Phosphorus (mg) 50 56.33±4.84 53.67±4.41

Fibre (g) 50 4.23±0.20 4.31±0.27

Table 2. Some chemical characteristics (per 100 g) of goldenberries fruit at different growing locations

Values are expressed as the mean±standard deviation. L*: lightness, a*: the red/green opponent colours, with green at negative

a* values and red at positive a* values. b*: the yellow/blue opponent colours, with blue at negative b* values and yellow at

positive b* values.

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60.53±7.76 mg GAE/100 g, respectively, greater than the

value obtained from fruit samples (29.5±0.9 mg

GAE/100 g) that reported by Nawirska-Olszańska et al.

(2017). However, these values were lower than the

results obtained (145.22 mg GAE/100 g) from Yıldız et

al. (2015).

Ramadan (2011) and Ozturk et al. (2017) reported

that vitamin C content of cape gooseberry/goldenberry

samples varies from 38 to 43 mg/100 g and 31.40 to

35.10 mg/100 g, respectively. All these results were a

little lower than the results achieved in our study (46.31

to 46.86 mg%). Ascorbic acid amounts were similar to

given 43.0 mg/100 g in the study done by NRC (National

Research Council, 1989).

The b-carotene amounts of goldenberry sample

grown in two locations in Lam Dong, Viet Nam has

shown variability between 1.58 to 1.63 mg/100 g.

Ramadan (2011) also reported that goldenberry

contained 1.6 mg% of carotenes with 70% of trans-β-

carotene included. Ozturk et al. (2017) reported the

carotene contents of the goldenberry between 1.98-2.30

mg/100 g. The other results were found by Ombwara et

al. (2004) and Sharoba and Ramadan (2011) with the

content varied 1.61 and 2.38 mg/100g, respectively. In

ripe fruits, (all-E)-β-carotene (55%) and several

carotenoid fatty acid esters, especially lutein esters

esterified with myristic and palmitic acid as monoesters

or diesters (Etzbach et al., 2017).

The other chemical compositions such as protein, fat,

total energy and fibre of goldenberries grown in Lam

Dong province of Viet Nam were determined. These

fruits contained lower values of protein, lipid and energy

value, there were 1.68 to 1.79%, 0.71 to 0.82% and

42.54 to 44.95 kcal, respectively. The majority of their

calories come from sugar content in fruits. The greater

values obtained by Rodrigues et al. (2009), they found

that the content of 1.85% and 3.16% with the relatively

high energy value (88.72 kcal). The result of protein in

our study was similar to those reported by Sharoba and

Ramadan (2011), they proposed goldenberry fruit

contain 0.84% protein. Goldenberries grown at different

locations in Lam Dong, Viet Nam contained moderate

fibre content, about 4.23 to 4.31 g/100 g. These collected

data from our study were slightly higher than the

published data from Ozturk et al. (2017) with the

research on goldenberry grown in Turkey, the fibre

content from 3.18 to 4.1% were found. The chemical

characteristics of goldenberry fruit in our research were

found to be different in comparison with some

goldenberry studies in other countries. This could be

explained by the fact that ecological factors, different

climate and growing conditions affect the composition of

goldenberries.

With antioxidants, vitamins and minerals (calcium

and phosphorus) and fibre, so that consuming the

goldenberry fruit can be beneficial to the human body.

3.3 Changes in quality during storage of goldenberries

3.3.1 Colour

The goldenberries vary from bright yellow to dark

orange after 20 to 22 days of storage (Figure 3). It was

found that the L* value of fruit falls sharply during

storage and decreased from 69.67 to 41.67 within 20

days of storage. Instead, the a* value tended to increase

from 24.42 to 39.67. The b* value of fruit decreased

slightly from 65.17 to fruits and 58.87. A sharp decline

in the L value and a tendency to slightly decrease the b

value of fruit indicated that the fruit is entering a

recession.

The symptoms of disease in fruits are soft rot with a

collapse and water soaking of parenchyma tissues,

followed by the appearance of grey masses of conidia

after 22 days of storage at ambient temperature (Figure

4).

3.3.2 Weight loss

Fresh produce continues to lose water after harvest.

The goldenberries contained 77.82 to 83.10 per cent of

water, their percentage of weight loss was about 18.71%

after 20 days of storage at ambient temperature (28±2oC)

(Figure 5). The weight loss of fruit is mainly associated

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Figure 3. The colour change of post-harvest goldenberries (during 20 days of storage at ambient temperature 28±2°C)

Figure 4. The goldenberries fruit senescence and decay

simulation after 20 days of storage at ambient temperature

(28±2°C)

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with moisture evaporation through the skin and

respiration of fruit. The thin skin of goldenberries fruits

made them susceptible to rapid loss of water resulted in

shrivelling and damage. Increasing in normal

physiological changes can be caused by high

temperature, low atmospheric humidity and physical

injury. Based on the obtained results, the percentage

weight loss over time is represented by the polynomial

regression model (y = 0.022x2 + 0.589x – 0.555) with a

high coefficient of determination (R2 = 0.97), allowing

the use of this model to predict the weight loss of the

fruit at any time of storage.

3.3 Chemical properties changes

The chemical properties also changed significantly

during this time.

Organic acids are decreased during fruit ripening

because most of the acid is used in the process of

respiration. The obtained results showed that the

percentage loss of acid content in fruit was about 52.82%

after 22 days of storage (from the average initial content

of 0.75±0.01%, the lowest value remained in the fruit

was 0.35±0.02%). The decrease of acidity of goldenberry

fruit was also reported (Valdenegro et al., 2012), there

were 53.67% and 41.38% respectively with yellow and

orange stage fruit.

Total phenols had the same trend with oscillations

during storage, but the losses of polyphenols were less,

the average value of the fruit on the first day of storage

was 63.88±0.65 mg GAE/100 g and the lowest value was

found (43.64±0.37 mg GAE/100 g) in goldenberries

stored at 28°C at the end of the storage period (22 days),

the average percentage loss was about 31.97%.

The ascorbic acid content is very labile and it easy

rapidly declines during the postharvest stage. This

behaviour has been reported for almost vegetables.

However, it may still have a beneficial effect on human

health. The analysis results showed that ascorbic acid

content of goldenberry fruit decreased after 22 days of

storage at ambient temperature. The mean initial ascorbic

acid content of 45.17±0.86 mg/100g remained

unchanged for the first 8 days, then decreased slightly

until the 14th day and continued to decrease more until

the 22nd day, the remaining content was 26.25 mg/100 g,

so that the percentage of losses of ascorbic acid after 22

days of storage is estimated at 41.89%. Significant

decrease in ascorbic acid in fruit during storage may be

attributed to its degradation into dehydro-ascorbic acid,

furfural and hydroxy furfural (Panda, 2013). Valdenegro

et al. (2012) also announced a decrease in vitamin C

content by about 53.67% and 41.38% at the yellow and

orange stage, respectively after 14 days storage at

controlled temperature (20oC).

The content of beta-carotene changed significantly

during storage. The initial values decreased from

1.71±0.03 to 0.27±0.02 mg/100 g after 22 days of

storage, the estimated percentage loss about 81.23%.

Based on these results, it is suggested that goldenberries

must be kept at a low temperature to preserve their

nutrient content.

4. Conclusion

The physical characteristics of goldenberry fruit

grown in Lam Dong Viet Nam were analysed. The mass

of goldenberry fruit (American Southern variety) grown

in Don Duong was larger but the volume was smaller

than that planted in Lam Ha, so the fruit's density was

higher. Besides, fruits are grown in Don Duong also

showed a higher firmness value than those grown in Lam

Ha and darker colour. There is no significant difference

in other physical parameters of fruit grown in two

locations of Lam Dong, Vietnam. According to chemical

analyses from this study, it was observed that golden

berries contain low energy but the high amount of

antioxidants (vitamin C, A, total phenolic compounds),

minerals and fibre. The goldenberries fruit grown in Lam

Ha has a high acid and moisture content than the fruit

grown in Don Duong. The biological compounds content

of fruits grown in two locations were almost the same.

Changes in fruit quality during storage are also carefully

evaluated. According to the evaluation of these results, it

was observed that the American Southern variety

goldenberry was determined as featured types as a good

new cultivar. Goldenberry fruit is a good source of

bioactive compounds and its use as a functional food

deserves further study. They also can be grown in large

areas in Viet Nam in the future to ensure the needs of

this functional food.

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Figure 5. The average weight loss (%) of goldenberries during

22 days of storage at ambient temperature (28±2°C)

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 *Corresponding author.

Email: srianta_wm@yahoo.com

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

  Food Research 4 (4) : 1135 - 1139 (August 2020)
  Journal homepage: http://www.myfoodresearch.com

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Separation and analysis of Monascus yellow pigment produced on durian seed

substrate

*Srianta, I., Nugerahani, I. and Ristiarini, S.

Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University

Surabaya, Jalan Dinoyo 42-44 Surabaya, Indonesia 60265

Article history:

Received: 15 January 2020

Received in revised form: 2

March 2020

Accepted: 5 March 2020

Available Online: 27 March

2020

Keywords:

Monascus,

Yellow pigment,

Durian seed,

Separation,

Analysis

DOI:
https://doi.org/10.26656/fr.2017.4(4).020

Abstract

This research was aimed to separate and analyse Monascus yellow pigment (MYP) with

chromatography. MYP was in a mixture with red and orange pigments. MYP separation

was performed in a silica gel column with eluent of ethyl acetate: ethanol: water = 90: 25:

4. The separated MYP were then subjected to analysis by using spectrophotometer, TLC,

LC-PDA and LC-MS/MS. The results revealed that the separated MYP has a maximum

absorption at 386 nm. Out of five MYP compounds detected by using LC-MS/MS, two of

them were well known yellow pigment compounds, monascin and ankaflavin. Monascin

and yellow II were the major pigment compounds in MYP.

1. Introduction

Monascus pigments are secondary metabolites of

Monascus fungi biosynthesized through the polyketide

pathway. It has been used as a natural food colourant,

food supplement, and in traditional medicine. Monascus

pigments consist of many pigment compounds which are

categorized into three groups i.e. red, orange and yellow

pigments. A total of six well-known pigment compounds

are monascorubramine and rubropunctamine (red

pigments), monascorubrin and rubropunctatin (orange

pigments), monascin and ankaflavin (yellow pigments)

(Feng et al., 2012; Srianta et al., 2014; Agboyibor et al.,

2018). Until 2011, thirty-nine new pigment compounds

have been identified (Feng et al., 2012).

Rice is commonly used as solid-state fermentation

substrate in Monascus pigments production. Non-rice

substrates have been developed in the Monascus pigment

production e.g. corn, adlay, sorghum, dioscorea, jackfruit

seed and durian seed (Pattanagul et al., 2007; Babitha et

al., 2007; Hsu et al., 2011; Srianta et al., 2012; Srianta et

al., 2016). Our previous studies revealed that Monascus

purpureus produced red, orange and yellow pigments.

Exploration of Monascus yellow pigments is still limited.

MYP is not only a potential natural colourant for biscuit,

mayonnaise, wheat noodle, etc. (Srianta et al., 2014) but

also as functional food ingredient and in medicine,

because MYP has various positive health effects i.e.

antioxidant, antidiabetes and anticancer (Hsu et al.,

2011; Chen and Wu, 2016). Monascin and ankaflavin

have antitumor activity (Akihisa et al., 2005; Su et al.,

2005), antiobesity activity, anti-atherosclerosis effect

(Wang et al., 2013; Liu et al., 2018), improve memory

and learning ability (Lee et al., 2015). Chen and Wu

(2016) reported that MYPs have promising potential for

application in food and pharmaceutical industries based

on their bioactivities.

Silica gel has been applied in Monascus pigments

mixture separation through thin layer chromatography

and column chromatography systems with various

eluents i.e. chloroform, methanol, benzene, acetone and

petroleum ether (Kim et al., 2006; Vidyalakshmi et al.,

2009; Hsu et al., 2011; Lee et al., 2011). In practice,

ethyl acetate, ethanol and water are often more preferred

for food and pharmaceutical processing compared to

other solvents due to their safety and affordability.

HPLC is utilized to analyze various Monascus pigments

because of its high sensitivity and multiple detection

systems including ultraviolet, fluorescent, photodiode

array and mass spectrometer detectors (Feng et al.,

2012).

This research was aimed to separate and analyse

MYP produced on durian seed substrate. This is the first

 Srianta et al. / Food Research 4 (4) (2020) 1135 - 1139

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

investigation in MYP separation using ethyl acetate,

ethanol and water.

2. Materials and methods

2.1 Microorganism, substrate and chemicals

Monascus purpureus M9 culture was used in the

solid-state fermentation on durian seed substrate. The

culture was maintained periodically on Potato Dextrose

Agar. Durian seed was obtained from a durian

processing unit in Surabaya (Indonesia). The durian seed

is a by-product of the food industry and was used as the

SSF substrate. All chemicals were chromatographic and

analytical grades.

2.2 Pigments production through solid-state

fermentation with durian seed substrate

Pigments production was performed through solid-

state fermentation on durian seed substrate according to

our previous research (Srianta et al., 2012). After

peeling, cutting, soaking, sterilization at 121°C for 10

mins and cooling, the durian seed substrate was

inoculated with Monascus purpureus starter culture, and

then incubated at 30oC for 14 days. The fermented matter

was dried at 45oC for 24 hrs, ground and sieved.

2.3 Monascus pigment separation

The Monascus pigment was extracted with

soxhletation method in ethanolic solvent at a ratio of

1:50 for 2 hrs. The extract was then evaporated in a

rotary evaporator. The evaporated extract was subjected

to separation process. MYP separation was performed in

a column chromatography (10 mm x 500 mm) with silica

gel 60. The column was packed with silica gel by slurry

method, then pre eluted with ethyl acetate: ethanol: water

= 90:25:4. The extract was put into the column and

eluted with ethyl acetate: ethanol: water = 90:25:4. The

obtained fractions were subjected to analysis by using

TLC and spectrophotometer. The MYP fraction was

analyzed the pigment composition by using LC-MS/MS.

2.4 Pigment analysis

The separated pigments were subjected to the TLC

analysis according to Nimnoi and Lumyong (2011) with

modification, on silica gel F60 plate, with ethyl acetate:

ethanol: water at 90:25:4. The separated MYP was

scanned in a range of wavelength 380-600 nm with UV-

Vis spectrophotometer (Shimadzu UV-1900, Japan).

Pigment composition analysis was conducted by using

LC-MS/MS (Shimadzu, Kyoto, Japan) with Q1 scan

positive mode and SIM positive mode. The extract was

filtered through a 0.2 µm PTFE filter membrane, put on

to the autosampler. Pigments were separated on a

Cosmosil 5 C18-MS-II (4.6 i.d. x 150 mm) column, with

an isocratic program of mobile phase consists of

acetonitrile containing 0.1% formic acid and water

containing 0.1% formic acid (60:40 vol/vol), flow rate of

0.5 mL/min; oven temperature of 40oC, run time for 30

min. Pigment compounds were detected by MS/MS

using electro-spray ionization in the positive ion mode,

scan range: m/z 100 to 1000.

3. Results and discussion

In the separation of the pigments by using column

chromatography, 4 fractions (F1 F2, F3 and F4) with

different colours have been derived. The first fraction

was MYP target, while other fractions were orange and

red pigments. The MYP has the highest retention factor,

followed by F2, F3 and F4. Those fractions and pigments

profile on TLC shown in Figure 1. Those profiles

describe that MYP was the pigments with the lowest

polarity among the others. Although the chemical

structure of Monascus pigments consists of β-ketoacid

and chromophore, MYP compounds contain less polar

groups than those of red pigments. The presence of –NH3

group can increase the polarity of red pigments.

Figure 2 shows the fractions scanning by using

spectrophotometer at 380-700 nm. F1, the MYP, has a λ

max at 386 nm that was in yellow spectrum. F3 and F4

have 2 peaks in the orange and red spectrum. Those

reflect that contain a mixture of orange and red pigments.

This is the first investigation on the pigment compounds

composition of MYP by using the LC-MS/MS. The LC-

MS chromatograms and pigment composition of the

extracts are presented in Figure 3 and Table 1,

respectively. Five MYP compounds were detected by

using LC-MS/MS i.e. monascin, ankaflavin,

xanthomonasin B, monascopyridine B and Yellow II.

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  F1           F2         F3      F4

(A)

(B)

Figure 1. Picture of 4 separated fractions of Monascus

pigments (A) and their TLC chromatogram (B). F1: Fraction

1; F2: Fraction 2; F3: Fraction 3; F4: Fraction 4.

1136

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nm.

360.00 400.00 500.00 600.00 700.00

A
b
s
.

5.017

4.000

2.000

0.000

-1.217

1

2
3

nm.

360.00 400.00 500.00 600.00 700.00

A
b
s
.

4.969

4.000

2.000

0.000

-0.969

1

2

nm.

360.00 400.00 500.00 600.00 700.00

A
b
s
.

0.623

0.400

0.200

0.000

-0.121

1

2

3

4

5

nm.

360.00 400.00 500.00 600.00 700.00

A
b
s
.

3.143

2.000

1.000

0.000

-0.613

1

2

3

F1 F2

F3 F4

Figure 2. Scanning results of separated Monascus pigment fractions by using spectrophotometer. F1: Fraction 1; F2: Fraction

2; F3: Fraction 3; F4: Fraction 4.

(A)

(B)

Figure 3. LC-MS analysis results: Total Ion Chromatogram of MYP (A) and representatives of the chromatogram of major

MYP monascin (B) and yellow II (C).

(C)

MYP compound Content (%)

Monascin 59.81

Ankaflavin 6.32

XanthomonasinA n.d.

XanthomonasinB 0.67

Monascopyridin A n.d.

Monascopyridin B 5.39

Yellow II 27.80

Table 1. MYP composition

n.d. = not detected

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

Monascin and Yellow II were the major pigment

compounds in the MYP with the relative amount of

59.81% and 27.80%, respectively The MYP composition

depends on the pigment composition in Monascus

Fermented Durian Seed (MFDS), extraction and

separation processes.

Pigments in MFDS produced through a complex

polyketide biosynthesis pathway in the Monascus fungi,

but it is still unclear and controversy. Some researchers

proposed that only orange pigments (rubropunctatin and

monascorubramine) were biosynthetic, and the others

were transformed from them chemically. In orange

pigment rubropunctatin biosynthesis, it consist of the β-

ketide pathway to form acetate and malonate and another

pathway to form n-hexanoyl acetyl residue. Yellow

pigments can be transformed from orange pigments via

oxidation. Our previous research revealed that solvent

type affected the Monascus pigment composition. The

ethanolic extract contains higher MYP than those in the

mixture solvent of ethanol and water. This research used

ethanol as the extraction solvent. In the separation

process, the chromatographic system used has

successfully separated MYP from the red and orange

pigments.

Monascin, the major MYP compound in this

research, is attractive for its strong bioactivities such as

anticancer, antitumor, antidiabetic, antioxidative stress,

antiinflammatory, antiobesity and showed

antiatherogenic activities, and also improves memory

and learning ability. On the other hand, there is no report

on the yellow II bioactivity.

4. Conclusion

The MYP has been successfully separated in a

column chromatography packed with silica gel 60 and

eluent of ethyl acetate:ethanol:water=90:25:4. Five MYP

compounds have been detected by using LC-MS/MS i.e.

monascin, ankaflavin, xanthomonasin B,

monascopyridine B and yellow II. Monascin and yellow

II were the major pigment compounds in MYP.

Conflict of Interest

The authors declare no conflict of interest.

Acknowledgments

This work was supported by Direktorat Riset dan

Pengabdian Masyarakat, Direktorat Jenderal Penguatan

Riset dan Pengembangan, Kementerian Riset, Teknologi,

dan Pendidikan Tinggi, Republik Indonesia through the

scheme of Penelitian Dasar Unggulan Perguruan Tinggi

(PDUPT) 2019 [contract number 200X/WM01.5/

N/2019].

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Harijono (2016). Comparison of Monascus

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Agenda

Day 1, Monday 01 April 2019

07:30 Registration and Morning Refreshments

08:45
Opening remarks by Conference Moderator, Dr. Alberto Brugnoni, Founding & Managing Partner,
Associazione per lo Sviluppo di Strumenti Alternativi e di Innovazione Finanziaria (ASSAIF), Italy

08:55

Official Opening of the 14th Annual World Takaful & InsurTech Conference
Keynote Address: The Global Takaful Ecosystem: Areas of Development for Takaful and
Establishing an environment for Growth
Speaker:
Abdulla Mohammed Al Awar, Chief Executive Officer, Dubai Islamic Economy Development Centre
(DIEDC), U.A.E.

09:15

Thought Leadership: Building an insurance ecosystem: connecting conventional insurers and reinsurers
with new technologies
Speaker:
Salmaan Jaffery, Chief Business Development Officer, Dubai International Financial Centre Authority,
U.A.E.

09:30
Milliman Monitor 2018 Report Launch:
Presenter:
Safder Jaffer, Managing Director & Principal, Milliman, U.A.E.

09:40

Session 1 | Panel: Regulator’s Rendezvous – Assessing the global Takaful industry
A deliberation of Insurance Regulators from GCC & Asia to ensure a reformative approach towards
empowering Takaful and Insurance
Moderator:
Safder Jaffer, Managing Director & Principal, Milliman, U.A.E.
Panellists:
Nasar Ahmed Al Salhi, Director, Valuation and Risks Surveillance Department, Capital Market Authority,
Sultanate of Oman
Dr. Ahmed Mohammed Nagy, Consulting Actuary, U.A.E Insurance Authority, U.A.E.
Puan Nurul Izza Idris, Deputy Director, Islamic Banking & Takaful Department, Bank Negara Malaysia,
Malaysia
Mohamed M. Shamsi, Head – Conventional Insurance & Reinsurance Firms, Central Bank of Bahrain,
Kingdom of Bahrain

10:10 Networking Refreshment Break and Exhibition Tour

10:40

Session 2 | Panel: Embracing Innovation and Technology in the Insurance industry to achieve
industry-wide transformation
Evaluating contemporary business models for next generation of insurance to leverage growth opportunities
Moderator:
Mark Cooper, General Representative Middle East & Director, Lloyd’s Limited, U.A.E.
Panellists:
Dave Matcham, Chief Executive, International Underwriting Association of London (IUA), U.K.
Michele Grosso, Co-Founder & Chief Executive Officer, Democrance, U.A.E.
Geoffrey Farrugia, Chief Executive Officer, HandsOn Systems, Owners of AKTUARIS, U.A.E.
Tomek Bugajski, Vice President and General Manager EMEA, eBaoTech, Switzerland

Asad Irshad, Principal & Consulting Actuary, Milliman, U.A.E.
Taher Fakhri, Director, Protiviti ME, U.A.E.

11:20

Session 3| Panel: Addressing the big challenge of the Takaful operator: Progressing to profitability
Aiding Takaful operators through substantial regulatory requirements on technical underwriting, pricing,
technology adoption and risk management
Moderator:
Peter Hodgins, Partner, Clyde & Co, U.A.E.
Panellists:
Sager Nadershah, Managing Director, Aljazira Takaful, Saudi Arabia
Jihad Faitrouni, Chief Executive Officer, Islamic Insurance & Reinsurance (AMAN) Dubai, U.A.E.
Mohammed Ali Londe, Assistant Vice President – Analyst, Moody's Investors Service Middle East
Limited, U.A.E.
Aftab Hasan, Chief Executive Officer, Arya Insurance Brokerage Co. (LLC), Chairman, Risk Exchange
(DIFC) Limited, U.A.E.

11:50

Session 4 | One-to-One Interview: "Prevention is better than cure" – Identifying insurance
innovation opportunities
Interviewer:
Dr. Bassel Hindawi, Chief Executive Officer, DIFC Insurance Association, U.A.E.
Interviewee:
Zia Zaman, Chief Executive Officer, LumenLab & Chief Innovation Officer, MetLife Asia, Singapore

12:20 2nd Networking Coffee Break and Exhibition Tour

12:45

Session 5 | Presentation: Synchronizing product innovation and new business models with accounting
regulations IFRS17
Speaker:
Neil Covington, Director of Risk Solutions Management and Strategy, FIS Global, U.A.E.

13:00

Session 6 | On Stage Conversation: Success on developing competitive and diverse Takaful solutions
that meet the ever-changing market demands
Convenor:
Dr. Alberto Brugnoni, Founding & Managing Partner, Associazione per lo Sviluppo di Strumenti
Alternativi e di Innovazione Finanziaria (ASSAIF), Italy
Respondent:
Parvaiz Siddiq, Chief Executive Officer, SALAMA Islamic Arab Insurance Co, U.A.E.

13:20

Session 7 | Panel: Shari’ah Perspective - Assessing the challenges of Corporate Governance in
Takaful
Moderator:
Abdullaah Jalil, Chairman for Shari’ah Committees, Prudential BSN Takaful, Malaysia
Panellist:
Dr. Muhammad Al-Bashir Muhammad Al Amine, Shari’ah Advisor, Islamic Corporation for the
Development of the Private Sector - Islamic Development Bank, Saudi Arabia
Sheikh Zubair Miah, Shari’ah Advisor & Compliance, Cobalt Underwriting, U.K.
Muhammad Salman Anjum, Chief Executive Officer, Feelogical Solutions LLC & BlockPreneurs,
U.A.E.

13:50

Session 8 | Panel: Building internal talent and leadership of skilled and qualified personnel within
the insurance industry with specialised skills in underwriting, risk management and product
development
Moderator:

user

Highlight

Mohammed Tarmidzi Ahmad Nordin, Independent Non-Executive Director, BIMB Holdings Berhad,
Malaysia
Panellists:
Ayman El Hout, Chief Executive Officer - U.A.E, Marsh Emirates Insurance, U.A.E.
Nor Azman Zainal, Chief Executive Officer, Prudential BSN Takaful, Malaysia
Mohamed Awad Omer, Assistant MD (Takaful), Shiekan Insurance & Reinsurance Company, Sudan
Silvan A. Said, Chartered Insurance Practitioner, Managing Director, RISC Institute, U.A.E.

14:20 Summation remarks by Conference Moderator

14:30 Networking Luncheon

15:30 Close of Day 1

Day 2, Tuesday 02 April 2019

07:30 Registration and Morning Refreshments

08:45
Opening Remarks by Conference Moderator Mohammed Tarmidzi Ahmad Nordin, Independent Non-
Executive Director, BIMB Holdings Berhad, Malaysia

08:55

Keynote address: “Al Etihad Credit Bureau (AECB): Credit Risk Management for the UAE Insurance
Industry”
Speaker:
Hamad Darwish, Business Development Manager, Al Etihad Credit Bureau (AECB), U.A.E.

09:10

Session 9 | Panel: Evaluating rating standards and financial strength of insurance companies
Discussing the factors of scrutiny while qualifying Insurance companies and Takaful operators for ratings
Moderator:
Sanjay Jain, MENA Insurance Leader, Ernst & Young, U.A.E.
Panellists:
Vasilis Katsipis, General Manager, Market Development, MENA South & Central Asia, A.M. Best,
U.A.E.
Mohammed Ali Londe, Assistant Vice President – Analyst, Moody's Investors Service Middle East
Limited, U.A.E.
Emir Mujkic, Director/Lead Analyst - Financial Services, S&P Global Ratings, U.A.E.

09:40

Session 10 | CEOs Panel: Revolutionizing a traditional industry
Driving insurance penetration & distribution in emerging markets by adapting to an array of industry
challenges
Moderator:
Gautam Datta, Chief Executive Officer, National Takaful Company P.S.C - Watania, U.A.E.
Panellists:
Parvaiz Siddiq, Chief Executive Officer, SALAMA Islamic Arab Insurance Co, U.A.E.
A.R. Srinivasan, Chief Executive Officer, Dar Al Takaful, U.A.E.
Mustafa Oliyath Vazayil, Founder & Managing Director, Gargash Insurance Services, U.A.E.

10:15
Session 11 | Presentation: “Are Machines interested in Learning insurance business?”
Artificial Intelligence and Machine Learning solutions that detect insurance fraud
Speaker:

Kiril Milev, Managing Director Middle East, Netcetera, U.A.E.

10:30 Networking Refreshment Break & Exhibition Tour

11:00

Session 12 | Product Showcase: Innovators’ Session
Three Innovators to present their latest products and solutions which is impacting the Industry
Presentation 1: Launch of user-based Insurance
Speaker:
Geoffrey Farrugia, Chief Executive Officer, HandsOn Systems, Owners of AKTUARIS, U.A.E.
Presentation 2: “Making your claims function the top strategic differentiator”. How leading insurers realise
strategic value from their claims capabilities
Speaker:
Sebastian Tan, Regional Business Manager, Merimen, U.A.E.

11:20

Session 13 | Presentation: Streamlining aggregators' regulations for better governance that can
influence the decision-making process of consumers
Speaker
Jonathan Rawling, Chief Financial Officer, yallacompare, U.A.E.

11:35

Session 14 | One-to-One Interview: Undertaking business transformation by integrating innovative
technological solutions
Interviewer:
Mohammed Tarmidzi Ahmad Nordin, Independent Non-Executive Director, BIMB Holdings Berhad,
Malaysia
Interviewee:
Reena Vivek, Chief Operating Officer, Zurich International, U.A.E.

12:05

Session 15| Panel: Calibrating leapfrog strategies for TakafTech, InsurTech and Innovations in
claims and healthcare insurance
Uberizing Insurance services for ease of access, analytics driven claims handling and automation, optimizing
insurance distribution and marketing with strategic categorization
Panellists:
Fareed Lutfi, Secretary General, Emirates Insurance Association & General Arab Insurance
Federation, U.A.E.
Balasubramanian Pulicat, Senior Vice President, Saudi Arabian Insurance Company (DAMANA),
U.A.E.
Fatou Assah, Manager, Finance, Competitiveness & Innovation, World Bank Group, U.S.A.
Mahmoud Alatari, Healthcare Industry Leader, Oracle, U.A.E.

12:35

Session 16 | Panel: World Takaful and Insurance Huddle
Congregation of Takaful leaders from 5 countries to exchange viewpoints on addressing challenges and
issues that will better position the industry to reach mass markets and achieve organic growth and
development
Moderator:
Rakesh Sudhakaran, Senior Vice President, Oman Insurance Company, U.A.E.
Panellists:
Sedick Isaacs, Head: Business Support Service, Bryte Insurance Company Limited, A Fairfax
Company, South Africa
Omer Elfarowg Ahmed, Asst. Managing Director Underwriting, Shiekan Insurance and Reinsurance
Co. Ltd. Sudan
Bilal AbdulAziz Laving, Business Development Manager, Retakaful, APEX Insurance, Kenya

13:05 Closing Remarks by Conference Chairman

13:10 Networking Luncheon

15:30 Close of 14th Annual World Takaful & InsurTech Conference

***


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