Senior Lecturer LEONG Lai Peng

B.Sc., University Kebangsaan Malaysia; M.Sc., University of Leeds; Ph.D., University of Leeds

Contact Information

Office: S14-06-03
Tel: (65)-6516-2917 | Fax: (65)-6775-7895

ORCID: 0000-0001-6980-9869


Research Interests

In recent years, many non-nutritive functional components having beneficial health effects are being discovered in foods. The identification functional component in foods has become increasingly important in the area of food science and technology. Many foods, when consumed as part of a daily diet are known to have specific beneficial health effects. These biologically active components include glucosinolates, which upon hydrolysis produces products with cancer prevention properties. They are known to play an active role in the inactivation of phase 1 enzymes and induction of phase 2 enzymes. Scientists have identified the presence of some of these phytochemicals in local fruits and vegetables. However, there is still a need to identify and quantify other functional components present. It is also known that most of these compounds are unstable.
Previous work has indicated that the processing of foods may change the bioavailability of these substances by releasing or degrading them during the process. It is important to access the kinetic of the degradation or formation of these components during storage and processing. 
Current research work will focus on isolation and quantification of functional components in local fruits and vegetables. The kinetic behavior of such component will also be studied under storage and processing conditions in model systems as well as real food systems. It is also important to access the bioactivity of these components and its benefits in various positive health effects physically and mentally, reducing the risk of consumers from degenerative disease and aging.


Research Highlight

Ref: Chua, Y. G.; Chan, S. H.; Bloodworth, B. C.; Li, S. F. Y.; Leong, L. P., Identification of Edible Bird's Nest with Amino Acid and Monosaccharide Analysis. J. Agric. Food Chem. 2015, 63, 279-289. 

The paper aims to identify Edible Bird's Nest based in the composition of amino acid and monosaccharide. Such techniques can be used to authenticate foods for the prevention of food frauds.


Teaching Contributions

  • FST1101 Science and Technology of Foods
  • FST2102B Chemistry of Food Components
  • FST3105 Food Product Development and Packaging
  • FST4103 Food Colloids and Components Science
  • GEK1529/GEH1019 Food and Health


Representative Publications 

  • Chua, Y. G.; Chan, S. H.; Bloodworth, B. C.; Li, S. F. Y.; Leong, L. P. Identification of Edible Bird's Nest with Amino Acid and Monosaccharide Analysis. J. Agric. Food Chem. 2015, 63, 279-289.
  • Goh, F. X. W.; Itohiya, Y.; Shimojo, R.; Sato, T.; Hasegawa, K.; Leong, L. P. Using Naturally Brewed Soy Sauce to Reduce Salt in Selected Foods. J. Sens. Stud. 2011, 26, 429-435.
  • Thavasi, V.; Bettens, R. P. A.; Leong, L. P. Temperature and Solvent Effects on Radical Scavenging Ability of Phenols. J. Phys. Chem. A. 2009, 113, 3068-3077.
  • , S. P.; Leong, L. P.; Koh, J. H. W. Antioxidant Activities of Aqueous Extracts of Selected Plants. Food Chem. 2006, 99, 775-783.
  • Sun, C. L.; Leong, L. P.; Barlow, P. J.; Chan, S. H.; Bloodworth, B. C. Single Laboratory Validation of a Method for the Determination of Bisphenol A, Bisphenol A Diglycidyl Ether and its Derivatives in Canned Foods by Reversed-Phase Liquid Chromatography. J. Chromatogr. A. 2006, 1129, 145-148.
  • Shui, G. H.; Leong, L. P. Analysis of Polyphenolic Antioxidants in Star Fruit using Liquid Chromatography and Mass Spectrometry. J. Chromatogr. A. 2004, 1022, 67-75.
  • Shui, G. H.; Leong, L. P. Separation and Determination of Organic Acids and Phenolic Compounds in Fruit Juices and Drinks by High-Performance Liquid Chromatography. J. Chromatogr. A. 2002, 977, 89-96.
  • Leong, L. P.; Shui, G. An Investigation of Antioxidant Capacity of Fruits in Singapore Markets. Food Chem. 2002, 76, 69-75.
  • Leong, L. P.; Wedzicha, B. L. A Critical Appraisal of the Kinetic Model for the Maillard Browning of Glucose with Glycine. Food Chem. 2000, 68, 21-28.