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Kamaruddin MSH, Chong GH, Mohd Daud N, Putra NR, Md Salleh L, Suleiman N. Bioactivities and green advanced extraction technologies of ginger oleoresin extracts: A review. Food Res Int 2023; 164:112283. [PMID: 36737895 DOI: 10.1016/j.foodres.2022.112283] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 11/28/2022] [Accepted: 11/29/2022] [Indexed: 12/12/2022]
Abstract
Zingiber officinale Roscoe is an excellent source of bioactive compounds, mainly gingerols and shogaols compounds, that associated with various bioactivities including antioxidant, anticancer, anti-inflammatory, antimicrobial, and antibiofilm. Zingiber officinale Roscoe found its application in the food, pharmaceutical, and cosmeceutical industries. The demand for a high quality of ginger oleoresin extracts based on the contents of gingerols and shogaols compounds for a health-benefit has dramatically increased. Various extraction techniques, including the conventional and advanced extraction techniques for gingerols and shogaols have been reported based on the literature data from 2012 to 2022. The present review examines the functional composition and bioactivities of Zingiber officinale Roscoe and the advanced green extraction technologies. Some variations in the quantity and quality of gingerols and shogaols compounds are because of the extraction method employed. This review provides a depth discussion of the various green advanced extraction technologies and the influences of process variables on the performance of the extraction process. Lower temperature with a short exposure time such as ultrasound-assisted and enzyme-assisted extraction, will lead to high quality of extracts with high content of 6-gingerol. High thermal processing, such as microwave-assisted and pressurized liquid extraction, will produce higher 6-shogaol. Meanwhile, supercritical fluid extraction promotes high quality and the safety of extracts by using non-toxic CO2. In addition, challenges and future prospects of the extraction of ginger oleoresin have been identified and discussed. The emerging green extraction methods and technologies show promising results with less energy input and higher quality extracts than conventional extraction methods.
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Affiliation(s)
- Muhamad Syafiq Hakimi Kamaruddin
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia.
| | - Gun Hean Chong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia; Supercritical Fluid Center (SFC), Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia.
| | - Nurizzati Mohd Daud
- Department of Biomedical Engineering and Health Sciences, Faculty of Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia.
| | - Nicky Rahmana Putra
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia.
| | - Liza Md Salleh
- Centre of Lipid Engineering and Applied Research (CLEAR), Ibnu Sina Institute for Scientific and Industrial Research, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia; Department of Bioprocess and Polymer Engineering, Faculty of Chemical Engineering and Energy Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia.
| | - Norhidayah Suleiman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia; Supercritical Fluid Center (SFC), Faculty of Food Science and Technology, Universiti Putra Malaysia 43400 UPM Serdang, Selangor, Malaysia.
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Pattiram PD, Abas F, Suleiman N, Mohamad Azman E, Chong GH. Edible oils as a co-extractant for the supercritical carbon dioxide extraction of flavonoids from propolis. PLoS One 2022; 17:e0266673. [PMID: 35413072 PMCID: PMC9004773 DOI: 10.1371/journal.pone.0266673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Accepted: 03/24/2022] [Indexed: 11/21/2022] Open
Abstract
Propolis is a good source for flavonoids, however, their recovery is challenging, as it is a waxy material. This study investigated edible oils virgin coconut oil (VCO), corn oil (CO), and ghee (G) as co-extractants for the supercritical carbon dioxide (scCO2) extraction of flavonoids from the propolis. The extraction of flavonoids using 20% VCO as co-extractant with scCO2 (25 g/min) for 210 min at 150 bar and 50°C was found to be the most appropriate, yielding a total flavonoid content (TFC) of 11.7 mg/g and 25% TFC recovery. At a higher temperature (60°C) and pressure (250 bar and 350 bar), the propolis became softer and compressed causing the extractions to retrograde. The extraction curves correlated to the diffusion model with 1.6% (AARD). The matrix diffusivities increased from 4.7 × 10−11 m2/s (scCO2) to 6.9 × 10−11–21.4 × 10−11 m2/s upon the addition of edible oils. Thus, edible oils could be used with scCO2 to improve the flavonoid extraction from propolis.
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Affiliation(s)
- Parveen Devi Pattiram
- Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
| | - Faridah Abas
- Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
| | - Norhidayah Suleiman
- Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
- Supercritical Fluid Center, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
| | - Ezzat Mohamad Azman
- Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
| | - Gun Hean Chong
- Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
- Supercritical Fluid Center, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang, Selangor, Malaysia
- * E-mail:
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Ismail MA, Chong GH, Ismail-Fitry MR. Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer. J Food Sci Technol 2021; 58:4703-4710. [PMID: 34629534 PMCID: PMC8479001 DOI: 10.1007/s13197-020-04960-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2020] [Accepted: 12/21/2020] [Indexed: 06/13/2023]
Abstract
This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer.
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Affiliation(s)
- Mohamad Afifi Ismail
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Gun Hean Chong
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - Mohammad Rashedi Ismail-Fitry
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
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Lee SY, Abdullah LC, Rahman RA, Abas F, Chong GH. Role of polymers as crystal growth inhibitors in coprecipitation via solution-enhanced dispersion by supercritical fluids (SEDS) to improve andrographolide dissolution from standardized Andrographis paniculata extract. J Drug Deliv Sci Technol 2019. [DOI: 10.1016/j.jddst.2019.01.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Lee SY, Abdullah LC, Abdul Rahman R, Abas F, Tan WK, Chong GH. Solution enhanced dispersion by supercritical fluids (SEDS): An approach in particle engineering to modify aqueous solubility of andrographolide from Andrographis paniculata extract. Chem Eng Res Des 2018. [DOI: 10.1016/j.cherd.2018.08.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Affiliation(s)
- Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Soo Peng Koh
- Biotechnology Research Center; Malaysian Agricultural Research and Development Institute (MARDI) Headquarters; P.O. Box 12301, Serdang Selangor 50774 Malaysia
| | - Kamariah Long
- Biotechnology Research Center; Malaysian Agricultural Research and Development Institute (MARDI) Headquarters; P.O. Box 12301, Serdang Selangor 50774 Malaysia
| | - Gun Hean Chong
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
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Affiliation(s)
- Chin Xuan Tan
- Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Gun Hean Chong
- Faculty of Food Science and Technology, Department of Food Technology, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Hazilawati Hamzah
- Faculty of Veterinary Medicine, Department of Veterinary Pathology and Microbiology, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Hasanah Mohd Ghazali
- Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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Tan CX, Chong GH, Hamzah H, Ghazali HM. Effect of virgin avocado oil on diet-induced hypercholesterolemia in rats via 1
H NMR-based metabolomics approach. Phytother Res 2018; 32:2264-2274. [DOI: 10.1002/ptr.6164] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 06/28/2018] [Accepted: 07/03/2018] [Indexed: 12/22/2022]
Affiliation(s)
- Chin Xuan Tan
- Department of Food Science, Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor Malaysia
| | - Gun Hean Chong
- Department of Food Technology, Faculty of Food Science and Technology; Universiti Putra, Malaysia; Serdang Selangor Malaysia
| | - Hazilawati Hamzah
- Department of Veterinary Pathology and Microbiology, Faculty of Veterinary Medicine; Universiti Putra Malaysia; Serdang Selangor Malaysia
| | - Hasanah Mohd Ghazali
- Department of Food Science, Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor Malaysia
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Tan CX, Chong GH, Hamzah H, Ghazali HM. Hypocholesterolaemic and hepatoprotective effects of virgin avocado oil in diet-induced hypercholesterolaemia rats. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13880] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Chin Xuan Tan
- Department of Food Science; Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 UPM Malaysia
| | - Gun Hean Chong
- Department of Food Technology; Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 UPM Malaysia
| | - Hazilawati Hamzah
- Department of Veterinary Pathology and Microbiology; Faculty of Veterinary Medicine; Universiti Putra Malaysia; Serdang Selangor 43400 UPM Malaysia
| | - Hasanah Mohd Ghazali
- Department of Food Science; Faculty of Food Science and Technology; Universiti Putra Malaysia; Serdang Selangor 43400 UPM Malaysia
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Tan CX, Chong GH, Hamzah H, Ghazali HM. Comparison of subcritical CO2 and ultrasound-assisted aqueous methods with the conventional solvent method in the extraction of avocado oil. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.12.036] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Lee SY, Abdullah LC, Abdul Rahman R, Abas F, Chong GH. Solution Enhanced Dispersion by Supercritical Carbon Dioxide (SEDS) Co-precipitation as a Propitious Strategy for “Bottom-up” Andrographis paniculata Powder Production with Improved Dissolution. Front Pharmacol 2018. [DOI: 10.3389/conf.fphar.2018.63.00018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Cheok CY, Mohd Adzahan N, Abdul Rahman R, Zainal Abedin NH, Hussain N, Sulaiman R, Chong GH. Current trends of tropical fruit waste utilization. Crit Rev Food Sci Nutr 2017; 58:335-361. [PMID: 27246698 DOI: 10.1080/10408398.2016.1176009] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Recent rapid growth of the world's population has increased food demands. This phenomenon poses a great challenge for food manufacturers in maximizing the existing food or plant resources. Nowadays, the recovery of health benefit bioactive compounds from fruit wastes is a research trend not only to help minimize the waste burden, but also to meet the intensive demand from the public for phenolic compounds which are believed to have protective effects against chronic diseases. This review is focused on polyphenolic compounds recovery from tropical fruit wastes and its current trend of utilization. The tropical fruit wastes include in discussion are durian (Durio zibethinus), mangosteen (Garcinia mangostana L.), rambutan (Nephelium lappaceum), mango (Mangifera indica L.), jackfruit (Artocarpus heterophyllus), papaya (Carica papaya), passion fruit (Passiflora edulis), dragon fruit (Hylocereus spp), and pineapple (Ananas comosus). Highlights of bioactive compounds in different parts of a tropical fruit are targeted primarily for food industries as pragmatic references to create novel innovative health enhancement food products. This information is intended to inspire further research ideas in areas that are still under-explored and for food processing manufacturers who would like to minimize wastes as the norm of present day industry (design) objective.
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Affiliation(s)
- Choon Yoong Cheok
- a Department of Chemical and Petroleum Engineering, Faculty of Engineering , UCSI University , KL Campus (South Wing), Kuala Lumpur , Malaysia
| | - Noranizan Mohd Adzahan
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Russly Abdul Rahman
- c Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Nur Hanani Zainal Abedin
- c Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Norhayati Hussain
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Rabiha Sulaiman
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
| | - Gun Hean Chong
- b Faculty of Food Science and Technology, Department of Food Technology , Universiti Putra Malaysia , Selangor Darul Ehsan , Malaysia
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Alias D, Yunus R, Chong GH, Che Abdullah CA. Single step encapsulation process of tamoxifen in biodegradable polymer using supercritical anti-solvent (SAS) process. POWDER TECHNOL 2017. [DOI: 10.1016/j.powtec.2016.12.039] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Chia SL, Sulaiman R, Boo HC, Muhammad K, Umanan F, Chong GH. Modeling of Rice Bran Oil Yield and Bioactive Compounds Obtained Using Subcritical Carbon Dioxide Soxhlet Extraction (SCDS). Ind Eng Chem Res 2015. [DOI: 10.1021/acs.iecr.5b01621] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Siew Lian Chia
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Rabiha Sulaiman
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Huey Chern Boo
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Kharidah Muhammad
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Fizreena Umanan
- Supercritical
Fluid Center, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Gun Hean Chong
- Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
- Supercritical
Fluid Center, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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Lee SY, Fu SY, Chong GH. Ultrasound-assisted extraction kinetics, fatty acid profile, total phenolic content and antioxidant activity of green solvents' extracted passion fruit oil. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12844] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sin Yee Lee
- Department of Food Technology; Faculty of Food Science and Technology; University of Putra Malaysia; Serdang 43400 Selangor Darul Ehsan Malaysia
| | - Sin Yin Fu
- Department of Food Technology; Faculty of Food Science and Technology; University of Putra Malaysia; Serdang 43400 Selangor Darul Ehsan Malaysia
| | - Gun Hean Chong
- Department of Food Technology; Faculty of Food Science and Technology; University of Putra Malaysia; Serdang 43400 Selangor Darul Ehsan Malaysia
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Hee YY, Tan CP, Abdul Rahman R, Mohd Adzahan N, Lai WT, Chong GH. Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying. International Journal of Food Engineering 2015. [DOI: 10.1515/ijfe-2014-0215] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Abstract
The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).
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Abstract
Recent research has shown that perfectionism is an important psychological variable in explaining various disorders. This study evaluated (a) the factor structure and psychometric properties of the Chinese Frost Multidimensional Perfectionism Scale (CFMPS) and (b) the relative predictive power of its subscales for self-esteem and psychological distress, including depressive, anxiety, and stress symptoms. Nine hundred and forty-seven Chinese adolescents from Hong Kong between 13 and 18 years of age participated in the study. Results indicated that five of the original six factors emerged in the factor analysis. The CFMPS and its subscales were found to have satisfactory internal consistencies. Replicating and extending previous findings, the factors "Concern over Mistakes" and "Doubt about Action" accounted for most of the variances of self-esteem and psychological distress. The factor "Organization" might have positive value on psychological health. Possible cultural influence on the development of perfectionism and limitations of the study are discussed.
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Affiliation(s)
- S K Cheng
- Clinical Service Unit, Kwai Chung Hospital, Hong Kong
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