2018–22: Universiti Malaya (UM), PhD in Biochemistry and Biology
2014–18: Universiti Malaya (UM), BSc in Biochemistry
2007–13: Catholic High School, Petaling Jaya (SPM and STPM)
RESEARCH INTERESTS
Natural products, in vitro drug discovery, biochemistry
Exploring the molecular characteristics of a benzoindoleninyl-pyrazolo[3,4- b ]pyridine Abdul Qaiyum Ramle, Edward R.T. Tiekink, Shameer Hisham, Chun Hoe Tan, Haresh Sivakumar, Yee Seng Tan, Wan Jefrey Basirun Zeitschrift Fur Kristallographie Crystalline Materials, 2026 A new benzoindolenine containing a fused pyrazolo[3,4- b ]pyridine moiety was synthesized in 51 % yield and structurally characterized using spectroscopic techniques. The reaction mechanism suggests that the fused bicyclic ring is generated via the formation of C=N and C–C bonds. X-ray crystallographic analysis reveals that the molecule is planar with both moieties adopting an anti -conformation, and its intermolecular noncovalent C–H⋯π, π⋯π, C–H⋯N, and H⋯H interactions were accessed by Hirshfeld surface analysis. The compound displayed a bathochromic fluorescence shift from solution to the solid state, and the nature of the photoluminescence decay was investigated. Furthermore, the compound was subjected to in silico ADMET analyses, which indicated compliance with all Veber’s rules and several criteria of Lipinski’s rule of five. The compound was also tested for antibacterial and antifungal activities, but showed no appreciable potency towards the tested microbial strains.
Effects of microwave intermittent drying on physicochemical properties, biochemical composition, and sensory profile of three banana cultivars Zuliana Razali, Ler Xuan Chang, Chandran Somasundram, Joo Jie Ching, Chun Hoe Tan Applied Food Research, 2025 The consumption of bananas is highly appreciated for their nutritional value and distinctive sensory notes, but it is limited due to their low shelf life. Additionally, literature on the preservation of various banana cultivars is scarce. Thus, after microwave intermittent drying, an evaluation was conducted on three banana cultivars' physicochemical properties, biochemical composition, and sensory profile (Mas, Rastali, and Berangan). The microwave parameters applied for drying were as determined: 300 W and 10 s drying time with 50 s intermittent time for a sample mass of 3.42 ± 0.01 g and thickness of 5 mm. A comparison was carried out between the fresh and dried samples. Overall, dried Mas banana excels in most of the physicochemical properties and biochemical composition analyses, in which it has the highest color change, total soluble solids, ratio of total soluble solids and titratable acidity, total antioxidant content, total phenolic content, and total carotenoid content. However, panelists in our sensory survey indicated that dried Mas banana is the least favored, while dry Berangan and Rastali scored highly in terms of overall sensory preference.
Effects of different ripening stages on the physiological, biochemical, and sensory properties of microwave-dried berangan banana (Musa acuminata) Xin Cheng Chee, Zuliana Razali, Chandran Somasundram, Joo Jie Ching, Erlina Abdullah, Chun Hoe Tan Journal of Food Measurement and Characterization, 2025 Bananas are a climacteric fruit, which means that they continue to ripen after harvest. To increase the length of time that bananas may be stored, a variety of dried banana products are made utilizing the microwave drying method. However, it is unknown at what stage of banana ripening is most suited for microwave drying. The purpose of this study is to examine how various ripening stages affect the quality of microwave-dried bananas. Musa acuminata Colla cv. Berangan bananas in three different ripening stages (3, 5, and 7) were selected, and banana discs with a thickness of 5.0 ± 0.1 mm were microwave-dried using the settings optimized in this study (i.e., 300 W, 10 s drying time with 50 s intermittent time). Physiological (colour, total soluble solids, titratable acidity, moisture content), biochemical (total carotenoid content, total polyphenol content, and total antioxidant content), and sensory acceptance were among the criteria used to evaluate the samples. Our results showed that the optimized drying parameters reduced the moisture content for all ripening stages of dried bananas within the safety moisture content level for dried food (5%). The dried bananas of the ripening stage 7 had the highest color change of 44.68, total soluble solid content to titratable acidity of 16.93, total antioxidant level of 2183.98 µg/g DW, total polyphenol content of 5.92 mg GAE/g DW, and sensory acceptance level of 4.3. In summary, the best bananas for microwave-dried banana chips are those at a stage 7 ripening stage.