Al-Faiz Industries To Fund UKM Research on Roselle for Market
By Kuah Guan Oo
BANGI, 1 September 2010 – A private company has entered into an agreement with Universiti Kebangsaan Malaysia (UKM) to develop pectin, antioxidant and jelly from roselle, the tropical hibiscus which has become a popular health drink.
This is part of the research and development work that a group of scientist/researchers headed by Dr Nazaruddin Ramli, of the School of Chemical Sciences and Food Technology is to carry out for the Kedah-based company, Al-Faiz Industries Sdn Bhd.
Dr Nazaruddin and his co-researchers, Assoc Prof Dr Mohd Cairul Iqbal Mohd Amin of UKM’s Pharmacy Faculty and Assoc Prof Dr Mamot Said of UKM’s School of Chemical Sciences and Food Technology, are to complete their work on Roselle in 12 months.
UKM research on the Roselle, a relatively new crop in the country, has shown that apart from its known high content of vitamin C and anthocyanin, it also contains relatively high levels of hydroxycitric acid (HCA).
HCA is known to be widely used as the main ingredient in weight-loss supplements and aid available in the market.
Pectin is widely used in the confectionary business as a gelling agent, emulsifier or binder to make the jelly, jam, ice cream and the like, thicker.
Income from commercialisation of Roselle pectin, antioxidant and jelly are to be split 60:40 between Al-Faiz and UKM, respectively.
Under the pact, Al-Faiz would provide a total funding of RM78,540 and the two parties would jointly own the Intellectual Property rights of the three Roselle products.
The agreement also stipulated that the research team has to undertake the quality control (QC) work to ensure the quality of Roselle pectin, Roselle antioxidant and Roselle jelly. “Analysis of the final product has to be done to ensure the safety of the products,” said a clause of the agreement.
Al-Faiz is based in Jitra, Kedah and its main business is in food and beverage. Its main products are Roselle-based, like cordials, energy drinks and jam. The company also has its own range of cosmetic products which it wants to export to neighbouring countries.
Dr Nazaruddin, had also just patented his work to derive pectin from the dragon fruit rinds. He said that what is available in the current pectin market are those made mostly from apples and some from bananas.
But the dragon fruit rinds were found to contain 20% of pectin, compared with 13-14 percent in apples.
He has patented it as DF Pectin and he is now talking with a private company which is interested in the business. 