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COMPARISON OF MICROWAVE AND CONVENTIONAL EXTRACTION METHODS FOR NATURAL DYES IN WOOD WASTE OF MAHOGANY (SWIETENIA MAHAGONI)

Natural dyes from mahogany are usually obtained by conventional extraction. This extraction process requires a large solvent, a long duration of the process so that the energy requirements are also higher. Therefore, the use of "green techniques" to extract natural dyes with a minimum of energy and solvent should be considered. One extraction method that has been developed is the microwave-assisted extraction (MAE) method. In this work, the effects of microwave power, material to solvent ratio, and the heating time on the extraction results and the pigment components of the extract were examined. A comparison of the time required for reflux extraction and Soxhlet was also made. In microwave extraction, the highest yield was obtained at optimum extraction conditions such as microwave power of 600 W, the ratio of material to solvent of 0.02 g/mL, extraction time of 30 min. While for reflux and Soxhlet extraction, the extraction time needed to obtain optimum yield was 120 min and 720 min, respectively. Identification of compound components by the phytochemical test. Descriptions of the effects of microwave and conventional extraction are shown by damage to the surface structure of solid materials using Scanning Electron Microscopy (SEM).

INTRODUCTION
Nowadays, textile production is increasing rapidly which causes an increase in the need for textile dyes as well. Synthetic dyes are widely used because of it easier to obtain, more practical and have a variety of colors. The use in small amounts is enough to give the desired color but causes environmental pollution. Synthetic dyes which are disposed of without being treated first can pollute the environment, especially the marine environment [1]. The exploration of the source of natural dyes become widespread with the increasing awareness of the negative impact of synthetic dyes on the environment and the wearer. Natural dyes derived from plants come from roots, bark, leaves, flowers, and seeds. It can be applied to dye fibrous materials and especially as a food coloring [2]. The advantages of natural dyes are non-toxic, non-carcinogenic, the source can be updated (renewable resources), there are no elimination problems (respectful with the environment), it reduces pollution and does not produce allergic reactions on the skin. Some natural sources produce really beautiful and economical dyes at price compared to chemical dyes [3][4][5]. In addition, natural dyes (pigments) derived from plants act as antimicrobials because they contain tannins that are antimicrobial [6]. In addition, normally natural plant dyes possess antioxidant and other health-promoting properties [7]. In this work, natural dyes derived from mahogany wood can be obtained by extraction. Mahogany wood is widely used for the construction materials and furniture in-dustry. The processing of wood in building materials and furniture will produce wood waste in the form of powder. Generally, residues are not used optimally, while mahogany contains several types of pigments such as flavnoids, tannins, and quinones [2]. The dyes derived from mahogany produce a yellowish brown, this is due to the content of tannins and flavonoids in the mahogany extract [8]. Until now, natural dyes are still used in some textile industries obtained by boiling raw materials with water as a solvent (traditional method). For laboratory scale, it is usually done by conventional methods such as reflux and soxhlet. This method takes a long time and the amount of solvent is relatively large with low yield [5,[9][10][11][12]. This is what drives the technological innovation of the extraction process by using microwaves as energy sources with more optimal results in a relatively short time [13,14]. This method also includes "green techniques" in the process of extracting natural dye. Until now, natural dyes are still used in some textile industries obtained by boiling raw materials with water as a solvent (traditional method). For laboratory scale, it is usually done by conventional methods such as reflux and soxhlet. This method takes a long time and the amount of solvent is relatively large with low yield [5,[9][10][11][12]. This is what drives the technological innovation of the extraction process by using microwaves as energy sources with more optimal results in a relatively short time [13,14]. This method also includes "green techniques" in the process of extracting natural dye. Basically, the work of the microwave method or common-ly called microwave-assisted extraction (MAE) occurs when the microwaves heated materials and solvents directly resulting in a localized heating that propelled the splintering of the walls of the plant cells and triggered the release of more dye in the solvent [3,15]. Therefore, MAE is a potential alternative method especially when the material extracted is a plant [15][16][17]. From previous studies, it illustrates the need for the development of natural dyes extraction processes with various plant species that are the source of renewable, safe and nontoxic materials for the environment. Because the extraction process that utilizes microwaves as an alternative source of energy and is environmentally friendly technology, then in this research was explored the source of natural dyes by MAE method through the study on the parameters that affect the product produced. With this new technique used tools and materials that are environmentally friendly, effectively and efficientl . This study aims to compare the MAE and conventional methods with the effect of extraction time on the yield of extraction. Identification of compound components through a phytochemical test. Changes in the solid structure after extraction can be determined by the use of Scanning Electron Microscopy (SEM).

Material and chemicals
The material used in this research, mahogany (Swietenia mahagoni) wood waste was obtained from Wagir District, Malang in the form of sawmill powder. The powdered mahogany was passed through 35-60 mesh filte . The analytical grade of ethanol (98% purity) as a solvent for Soxhlet extraction and distilled water as a solvent for MAE and heat reflux extraction, were purchased from domestic distributors in Indonesia. Hydrochloric acid, ferric chloride, sodium chloride and magnesium powders (as chemicals for phytochemical test) also were obtained from domestic distributors in Indonesia. All chemicals were used directly without further purification

Microwave-assisted extraction (MAE)
The extraction of natural dyes from mahogany was carried out using an Electrolux EMM2007X microwave oven with 2.45 GHz magnetron frequency, and the power of 264, 400, and 600 W. Oven dimension with length 46.1 cm, width 28 cm and height 37.3 cm. The extraction process uses a three round neck flask as an extractor, equipped with a condenser that is placed at the top of the oven. The temperature in the extractor flask was measured by a type of thermocouple K 1/16 in (K 0.159 cm) installed in a microwave oven [1]. Raw materials was milled, sifted to a certain size (35-60 mesh). 2 g Mahogany wood powder and 200 mL aquadest solvents was fed into extractor. Water flowed on the cooling system (condenser). After the extraction process in the oven is complete (temperature around 100 o C for 10 minutes), the extract then filtered with filter paper (Whatman no.1; 9 cm diameter) using a vacuum filte , the dregs analyzed the surface of the structure with SEM. The obtained extract solution was concentrated and dried at a temperature of 60-80°C to a constant weight.

Heat reflux extraction (HRE)
About 12 g of powdered mahogany and 200 mL of distilled water as a solvent were placed in extractor flask. The temperature of the heater was set up to 100 o C. The solvent continues to circulate in the reflux (evaporates, cools and condensation and drips back into the extractor flask containing the material and the solvent extraction is performed with the specifi d time variable (30, 60, 90, 120, 150 and 180 min), and extracts filtered with filter paper (Whatman No. 1; 9 cm diameter), The dregs analyzed the surface of the structure with SEM The extract solution obtained was concentrated and dried at a temperature of 60-80°C to a constant weight.

Soxhlet extraction (SE)
A Soxhlet apparatus consisted of a condenser, extraction chamber, thimble, and a boiling flask was used to conduct extraction. Approximately 24 g of powdered mahogany wood was placed inside the thimble. To this, 400 ml of ethanol as a solvent was added slowly, and extracted until the solvent in the thimble is colorless. This condition can last for 720 minutes.

Determination of extraction yield of mahogany wood waste
The yield of samples produced from MAE, HRE and SE, extractions were calculated by: where y is extraction yield (%, w/w), S is mass of extracted yield (g), and W is mass of mahogany wood powder (g).

Qualitative analysis with the phytochemical test
Qualitative analysis was conducted by identification of components with phytochemical test of flavonoid, tannin and quinone compounds [18]. The phytochemical test was carried out on the extracted material with maceration for 2.880 min and MAE for 10 min. in breaking down plant cell tissue and will control the amount of energy that will be received by the material to be converted into heat energy. It is this heat energy that helps the diffusion process or the extraction of the dyes extract from the material into the solvent [19]. The greater the power, then the polar molecules in the material when exposed to microwave radiation will experience an increasingly rapid rotation (oscillation and collision motion) to produce heat energy detected by the increase in temperature, so that the greater the power, the greater the energy produced [20,21]. Figure 2 shows the effect of the ratio of the material to the solvent to produce the yield of the extract. In this study a water solvent was used based on the nature of polarity and has a high dielectric coefficient value that is approximately 80.4 [22], so it was very good at absorbing microwave. Figure 2 shows that the increase in the ratio of the material to the solvent causes a decrease in extracted yield. In general, the ratio of the material to the solvent with smaller molecules in the extraction system causes more solvent to be in contact with the material than the larger ratio [23]. When large volumes of solvent lead to swelling of the material, it is easier to break down the cell wall and release the dye in the solvent. The re-sults shows that the ratio of the material to the optimum solvent was obtained at 0.02 g/mL, the power of 600 W with an optimum yield of 3.78%.

Effect of extraction time
The extraction time is one of the important factors that affect the acquisition of the extraction. The extraction time is closely related to the duration of contact of the solvent with the material. In general, the extraction time will increase its yield advantage. Figure 3 shows the effect of extraction time on yield with MAE and HRE. The extraction parameter with MAE is 400 W, the ratio of the material to the solvent is 0.02 g/mL, the temperature is uncontrolled. The time required to obtain optimum results with MAE is 30 min with the optimum yield of 4.01%.On the HRE and SE (feed to solvent ratio of 0.02 g/mL), the optimum yield obtained was 4.93% for 120 min and 4.85% for 720 min, respectively. In Figure 3a it is shown that for 10 min to 30 min it is in the diffusion phase, where the yield increase is insignificant. At 30 min onwards it appears to enter equilibrium conditions. Whereas for HRE (Figure 3b) it is seen that the yield increase lasts quite a long time for 30 to 120 min. After 120 min there was a decrease in yield due to the heating of the material has lasted so long that it degrades the thermolabile pigment component [19,24]. The comparison of yield extraction with MAE, HRE, and SE is presented in Table 1.     Table 1 shows that the MAE method obtains extraction yield faster than conventional methods (HRE and SE). Heating with MAE is selective and volumetric. The heating is selective, meaning that microwave radiation can directly penetrate extractors that are transparent (continuing microwaves) so that the radiation can be directly absorbed by the materials and the solvent. The volumetric heating means that there is a direct heating in the overall volume of material, so that the heating can be uniform (evenly distributed) and last faster. In contrast to HRE method, the performance increases for a long time because the heat flows slowly from the mantle heater to the extraction mixture with a mechanism of conduction and convection. This is what causes faster extraction yield obtained when extraction is done with MAE compared to conventional methods [25].

Structure surface morphology analysis by SEM
The description of the effect of the use of MAE and HRE on the morphology of the mahogany wood powder sur-face was carried out by SEM at 1000 magnifications.Fiure 4 it can be seen that there is surface damage to the particles of the material, which before it is extracted (Figure 4a) shows a picture of particle structure damage that is reduced in size by mechanical treatment. The particle structure is shown cut in the horizontal direction. The surface structure of the particle after extraction with MAE is shown in Figure 4b. The surface structure looks hollow (hollow) and the surface layer looks broken/cracked and peel off. While the picture after extracted by HRE method (Figure 4c), visible surface structure also peel off as if the surface is thinner and more flat

Phytochemical test
Phytochemical test performed on extracts produced by the method of cold maceration (extraction without the provision of heat) and the MAE (the temperature in the extractor around 100 o C). The result of phytochemical test identified that flavonoids, tannins, and quinones (natural pigment) are found in woodwaste of mahogany as shown in Table 2. The materials extracted with MAE and maceration methods differ slightly in terms of color density. In general, the color of the extract with MAE is more concentrated than extract with maceration. This also shows that quantitatively allowing microwave extraction (10 min) has a higher dye concentration than the maceration method (soaking for 2 days).

CONCLUSION
In this study, extraction of natural dyes from a wood waste of mahogany powder was successfully extracted by using microwave-assisted extraction method. To obtain maximum results, the impact of several parameters was investigated such as microwave power, the ratio of material to the solvent and the duration of extraction. The results showed that the best condition required to achieve maximum yield (3.78 %) was the power of 600 W with material to solvent ratio (F/S) of 0.02 g/mL, time of 30 min. The extraction results obtained with MAE were compared with HRE and SE that the MAE gave the same extraction results (not very different), but the solvent consumption was lower and the extraction time was shorter than the HRE and SE. Therefore, it can be concluded that the extraction of natural dyes from mahogany waste with MAE is an efficient and efficient extraction method, especially in terms of energy consumption and solvents compared to conventional methods. In the mahogany wood, flavonoid, tannin and quinone (phytochemical tests) were detected. The SEM analysis showed that damage to the material structure formed a hole, cracked and peeled off after extraction with MAE for 10 min.


provenance: AgriculturalAndFoodSciences,2019-2020-Agricultural And Food Sciences-2020.jsonl.gz.gz

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Black Garlic and Its Therapeutic Benefits

Black garlic is a functional food produced from fresh garlic ( Allium sativum L.) via fermentation with the whole bulbs or peeled cloves in a chamber in which temperature (60–90°C) and humidity (70–90%) are regulated for a period of time. Black garlic possesses an abundant amount of antioxidant compounds such as polyphenols, flavonoids, tetrahydro- β -carboline derivatives, and organosulfur compounds, including S-allyl-cysteine and S-allyl-mercaptocysteine, as compared with fresh garlic. Note that fermentation not only alters the nutrition components and sensory attributes but also enhances the bioactivity of black garlic. A growing body of evidences demonstrating therapeutic effects of black garlic, including anticancer, anti-obesity, immunomodulatory, hypolipidemic, antioxidant, hepatoprotective, and neuroprotective effects, have been reported in the last few decades. This book chapter provides a literature review of therapeutic effects of black garlic from fundamental to clinical studies that can be used by food and nutrition experts, researchers, and scientists to improve people’s health and wellness.

Among the garlic processing products, black garlic is emerging as one of the most well-known functional foods in the market. As compared with the raw garlic, black garlic has a typical black color, sweet taste, and chewy texture without the offensive odor. Moreover, several bioactivities of black garlic including anticancer, anti-obesity, immunomodulatory, hypolipidemic, antioxidant, hepatoprotective, and neuroprotective effects have been documented in literature [8]. However, a systematic review of black garlic and its therapeutic effects from fundamental to clinical studies is still lacking. This chapter of the book provides food and nutrition experts, researchers, and scientists an overview of application of black garlic in functional food for a variety of specific diseases with clinical evidences to improve people's health and wellness.

Black garlic and its production
The people from Asian countries such as Thailand, South Korea, and Japan have produced and used black garlic as a traditional food for centuries, but it has been introduced into global market in recent decades. In brief, black garlic is produced by fermentation of whole bulb of fresh garlic at high humidity and temperature which in turn results in garlic to turn black via a set of nonenzymatic browning reactions, including Maillard reaction, oxidation of phenols, and caramelizing. When garlic undergoes fermentation, not only physiochemical characteristics of garlic are altered, but also the concentration of bioactive compounds is also improved [8]. Choi and collaborators [9] showed that the moisture of garlic and pH decreased along with the fermentation process, whereas the reducing sugar and total acidity were accumulated. On the other hand, color spectra and composition of amino acids of black garlic also were altered as compared with fresh garlic [9]. As the consequence, black garlic has elastic and chewy texture, as well as sweet taste without offensive flavor of garlic (Figure 1). Furthermore, black garlic possesses an abundant amount of antioxidant compounds such as polyphenols, flavonoids, tetrahydro-β-carboline derivatives, and organosulfur compounds, including S-allyl-cysteine and S-allyl-mercaptocysteine, as compared with fresh garlic. Kim and collaborators suggested that the total polyphenol and flavonoid of black garlic increase 9.3-and 1.5-folds, respectively, after a program heat schedule as compared with fresh garlic [10]. The concentration of S-allyl-cysteine, one of the most important organosulfur bioactive compounds of garlic, also increases in black garlic from 4.3-to 6.3-folds depending of heating treatment [11].
Due to its palatability and abundant amount of bioactive compounds, black garlic has become one of the most well-known and prominent products in nutraceuticals and functional food market with a remarkable growth of consumption demand and profitability during recent years. Furthermore, black garlic has attracted not only Black Garlic and Its Therapeutic Benefits DOI: http://dx.doi.org /10.5772/intechopen.85042 consumer attention but also the researcher and manufacturers in the improvement of its production procedure as well as the innovation of new processing products of black garlic. Manufacturing processes of black garlic are diversely programmed depending on temperature, relative humidity, time, and materials. In previous study, Zhang and collaborators produced black garlic from a variety of thermal treatment from 60 to 90°C, and they concluded that higher temperature could shorten the maturity time and the sensory score of black garlic fermented at 70°C was the highest score as compared to other temperatures [12]. Moreover, Kang also investigated the production and physiochemical characteristics of black garlic fermented in programmed stepwise heating process at 60-90°C with 50-100% relative humidity [13]. The effect of time period on the production and antioxidant capacity of black garlic also has been proved in Choi's report [8]. On the other hand, the researchers have investigated the production of black garlic from a variety of materials from multi-clove garlic to single clove of garlic as well as from the unpeeled cloves of garlic to peeled cloves of garlic (Figures 1 and 2) [14,15]. Recently, some black garlic processing products such as black garlic molasses, purée, paste, extract, and supplement pills have been introduced in Vietnamese and global market.

Anticancer effect of black garlic
Cancer, which has been regarded as one of leading cause of death in worldwide, is a type of disease related with uncontrolled or abnormal growth of cells or tissues in our bodies. With the growing number of the evidences reported for anticancer effect of black garlic in recent decades, some researchers suggested that black garlic could be used as a dietary product for preventing and treating cancers from gastric cancer to leukemia. The mechanism of anticancer effects of black garlic in different types of cancer diseases is various comprising of the induction of apoptosis, stopping the cell cycle, and inhibition of tumor growth and invasion. In 2011, Wang and collaborators suggested that aqueous extract of black garlic could inhibit proliferation and triggered the apoptosis of SGC-7901 cells, a human gastric cancer cell line, with dose-dependent manner. The authors also observed the inhibitory effect of black garlic on the growth of tumor in tumor-bearing mice [16]. Moreover, black garlic has the anti-invasive effect and prevents tumor metastasis in human gastric carcinoma AGS cells through the increase of tightness of tight junction as well as the downregulation of matrix metalloproteinases (MMP)-2 and metalloproteinases-9, which play a role as mediators of metastasis and invasiveness [17]. The anticancer effect of black garlic on colon cancer cell line also has been demonstrated. Moreover, treatment with alcoholic extract of black garlic could upregulate PTEN and downregulate Akt/pAkt expression, the members of phosphatidylinositol 3-kinase protein kinase B (PI3K/Akt) signal transduction pathway, leading to the modulation of p70S6K1 protein, induction of apoptosis, and arresting of the cell cycle of HT29 human colon cancer cell line [18]. Park and collaborators have reported that hexane extract of black garlic could reduce the cell viability of U937 cells, human histiocytic lymphoma. It has been found that hexane extract of black garlic exhibited induction of both intrinsic and extrinsic pathways through the alteration of the expression of apoptosis-relating proteins. They found that black garlic upregulates death receptor (DR)-4 and Fas ligand, increases Bax/Bcl-2 ratio, as well as induces the truncation of Bid protein, which involves not only endogenous mitochondrial pathway but also death receptor-mediated apoptotic pathway [19]. Some authors also proved that black garlic could inhibit cell growth and enhance sensitization of Lewis cells, lung cancer cell line, against ionizing radiation [20].

Benefit effect on dyslipidemia and anti-obesity
Obesity is a threatening problem to public health in Western and developed countries which causes several metabolic syndromes and chronic diseases. Obesity can be prevented by a combination of physical activity and healthy diet balance between energy intake and expenditure. Note that several functional foods such as γ-oryzanol, butyric acid, legumes, bromelain, peas, lentil, fabas beans, conjugated linoleic acid, diacylglycerols, purified black raspberries, apples, bilberries, sea buckthorn, etc. have been indicated as preventing and/or treating obesity agents via several mechanisms including the induction of satiation, decreasing of appetite, regulation of lipid metabolism, and thermogenesis [21]. Among them, black garlic is known as a prominent lipid and weight-lowering ingredient. In 2015, Ha and collaborators showed that the diet supplemented with 1.5% black garlic extract could only reduce weight but also decrease kidney and epididymal fat in high-fat model [22]. Moreover, black garlic extract attenuates dyslipidemia induced by high-fat diet. In Ha's work, the authors observed the lowering effect of black garlic on the plasma level of total lipid, total cholesterol, and triglyceride. On the contrast, highdensity lipoprotein cholesterol (HDL) of black garlic group was higher than highfat diet group. Of note, treatment with black garlic reduces both glucose and insulin in plasma levels in high-fat diet. One of the explanations for the anti-obesity effect of black garlic is that black garlic could ameliorate diet-induced obesity through downregulation of transcription factors and enzymes related with fat and cholesterol syntheses such as sterol regulatory element-binding protein-1c (SREBP-1c), acetyl-coA carboxylase (ACC), fatty acid synthase (FAS), glucose-6-phosphate dehydrogenase (G6PDH), hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) reductase, and acyl-CoA cholesterol acyltransferase (ACAT) or fatty acid oxidation rate via increase of the expression of carnitine palmitoyltransferase-1 (CPT-1), a key enzyme related with lipolysis and fatty acid breakdown [22]. Furthermore, Chen and collaborators also recommended that the anti-obesity effect of methanol extract of black garlic could be related with regulation of lipogenesis, adipokine biosynthesis, fatty acid oxidation, fatty acid and glucose transport, and lipolysis in both the adipose tissue and liver [23]. Furthermore, Seo and collaborators found that black garlic extract could augment the anti-obesity and cholesterol-lowering effect of exercise in animal models [24]. Combination of black garlic and exercise showed a greater effect on decreasing visceral fat, epididymal fat, and liver weight as compared to exercise-alone group and exhibited lowering triglyceride effects in high-fat diet-induced rats. On the other hand, consumption of black garlic (6 g/day) for a long term (12 weeks) also has the cardioprotective effect in patients from a double-blind, randomized placebo-controlled trial by diminishment of atherosclerosis markers and improvement of dyslipidemia. In Jung study, black garlic supplement group exhibited a significant increase of high-density lipoprotein cholesterol levels and low-density lipoprotein cholesterol/apolipoprotein B along with a decline of apolipoprotein B as compared to placebo group [25]. Recently, some researchers have developed fermented products from garlic extract that also manifested an anti-obesity effect similar with black garlic extract. Jung and collaborators demonstrated that fermented black garlic extract, a product created by fermented Saccharomyces cerevisiae (KTCT7910) in medium supplemented with 5%, also exhibited the hypolipidemic and anti-obesity effects but not hypoglycemic effect [26]. In 2016, Lee and collaborators fermented black garlic extract with Lactobacillus plantarum BL2 to produce functional food that could reduce body weight and epididymal, retroperitoneal, and mesenteric adipose tissue mass as well as plasma level of triglyceride and total cholesterol in diet-induced obese mice. The fermented product inhibited adipose tissue hypertrophy via the downregulation of a set of proteins related with adipogenesis and lipogenesis including peroxisome proliferator-activated receptor γ (PPARγ), CCAAT-enhancer-binding protein α (C/EBPα), stearoyl-CoA desaturase (SCD-1), SREBP-1c, and FAS [27].

Black garlic and its antioxidant properties
Black garlic contains abundant antioxidant compounds including polyphenols, alkaloids, flavonoids, S-allyl-cysteine, and antioxidant intermediate products derived from Maillard reaction [8,9]. Several studies suggest that black garlic not only scavenges the free radicals in vitro but also activates the antioxidant enzymes in vivo. Wang and Sun reported that black garlic ethanol extract has an identical DPPH radical inhibitory effect with vitamin C in concentrations 200 and 250 μg/ ml and comparable OH radical scavenging effect with vitamin C in concentrations 400 and 500 μg/ml. Black garlic extract could reduce malondialdehyde (MDA) concentration in serum, an end product of lipid peroxidation, and enhance serum superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in oxidative damage murine model induced by benzene bromide [28]. These results were similar with Lee and collaborators work. A diet supplemented with 5% black garlic aqueous extract could decrease oxidative stress and diabetes complications. Black garlic exerts a strong antioxidant capacity through the strong scavenging 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) or ABTS radical activity, which is four times higher than those of raw garlic, and suppression of oxidative stress marker, such as thiobarbituric acid reactive substances (TBARS) content in the liver, and activation of antioxidant defense system, including SOD, GSH-Px, and catalase (CAT) in db/db mice, a genetically modified model for diabetes mellitus [29]. Additionally, Ha and collaborators suggested that black garlic could specifically upregulate the mRNA expression of nuclear factor erythroid 2-like factor (Nrf2)related antioxidant proteins, such as heme oxygenase-1 (HO-1), glutathione S-transferase alpha 2 (GSTA2), and NAD(P)H quinone oxidoreductase-1 (NQO1) to prevent accumulation of reactive oxidative species in the liver [30]. According to a Hungarian research, black garlic also improves superior postischemic cardiac function, infarct size reduction, and HO1 and inducible NOS (iNOS) levels after ischemia/reperfusion, which in turn exerts a cardioprotective effect [31]. Moreover, antioxidant effect of black garlic has also been proved in clinical study. In previous study, Wang and collaborators performed a double-blind, parallel design study with a population of untrained males with similar age and body mass index during 14 days to compare the effect of black garlic and placebo on exercise-induced oxidative stress and recovery of muscle function [32]. They found that black garlic improved the recovery rate of circumference of biceps brachii after eccentric exercise and diminished reactive oxygen metabolites (dROMs), lipid peroxide, and 8-iso prostaglandin F2α concentrations, a new indicator of oxidative stress and related with atherosclerosis [32,33]. Recently, Liu and collaborators have demonstrated the beneficial effect of black garlic on coronary heart disease patient. Black garlic exhibits an augmentation on chronic heart failure by increasing the left ventricular ejection fraction value and the scores of the quality of life and circulating antioxidant levels along with a decline of brain natriuretic peptide (BNP) precursor N-terminal, a biomarker for severity of heart failure [34]. Note that some research implies that the processing method has a remarkable effect on antioxidant of black garlic [8,15,35]. The temperature and moisture are the most important parameters that determine the quality and antioxidant capacity of black garlic. In Sun and Wang's work, scavenging DPPH free radical activity of black garlic produced at 85°C in 85% humidity was higher than ones generated at 75 and 60°C in the same humidity after fermentation. The authors observed that at the same temperature, the indicated humidity (75%) would produce black garlic with highest Trolox equivalent antioxidant capacity followed by 85, 80, and 70% humidity [35]. The separation of garlic cloves also has positive correlation with antioxidant capacity. Angeles and collaborators proposed that peeled black garlic cloves exhibited a higher antioxidant capacity than whole black garlic bulbs fermented at same condition in the end of production [15].

Black garlic and its anti-inflammatory effect
Inflammation is a process by which our immune system responds to injury, infection, and toxin. Inflammation plays a vital role not only in wound healing and repairing process but also in protecting our body from foreign invaders, including viruses and bacteria. However, chronic inflammation may have a negative impact on our health which has been manifested in a variety of chronic diseases from heart disease to rheumatoid arthritis and lupus. Consumption of anti-inflammatory ingredients or foods, such as ώ-3 polyunsaturated fatty acid, monounsaturated fatty acids, β-cryptoxanthin, quercetin, kaempferol, malvidin, peonidin, daidzein, genistein, extra virgin olive oil, tomato juice, walnut, red wine, flaxseed flour, and cherry, may help combat certain diseases related to chronic inflammation [36]. Recently, some reports have suggested black garlic as a prominent agent for treatment of inflammation and septicemia-related diseases. Aqueous extract of black garlic hinders the production of nitric oxide (NO) and proinflammatory cytokines, including tumor necrosis factor α (TNFα) and prostaglandin (PG)-E2, and suppresses NO synthase and TNFα and cyclooxygenase-2 expression through a mechanism-related mitogen-activated protein kinase and nuclear factor-ΚB in liposaccharide (LPS)-stimulated murine macrophages. Furthermore, black garlic extract supplement impedes serum TNFα, interleukin-6 (IL6), and interleukin-1 β (IL1β) production and prevents mice from LPS-induced death [37,38]. These findings are identical with the results from Zhang and Jilg experiments, in which six different black garlic extracts, including hot aqueous extract, ethanol supernatant extract, ethanol precipitate extract, deproteinized ethanol supernatant extract, and deproteinized ethanol precipitate extract, not only ameliorate regulatory effect of LPS on macrophages growth inhibition but also abate TNF α, IL-6, and IL1β generation in LPS-treated macrophages [39]. Moreover, the chloroform extract of black garlic inhibits TNFα-induced reactive oxygen species (ROS) formation, mRNA and protein expression of vascular cell adhesion molecule-1 (VCAM1), and activation of NFΚB pathway and reduces adhesiveness of THP-1 monocytes to human umbilical vein endothelial cells (HUVECs) [40]. In previous research, hexane extract of black garlic also regulates human endometrial stromal cell proliferation and cell progression via suppression of c-Jun N-terminal kinase (JNK) and extracellular signalregulated kinase (ERK). Moreover, Kim and collaborators demonstrate that hexane extract of black garlic has potential to render the NFΚB and activator protein 1 (AP1) activation, which in turn decreases VCAM1 and ICAM1 expression [41]. Fermented black garlic, a product of fermentation of Lactobacillus rhamnosus, also hinders production of inflammatory mediators, such as TNF α, IL-6, IL1β, iNOS, and COX2, and retards an inflammatory signal transduction pathway, the NFΚB pathway [42].

Neuroprotective effect of black garlic
A growing body of literature indicates that black garlic has beneficial effects to memory and nerve system through antiamnesic effect, improvement of cognitive impairment, and prevention from neuroinflammation and neurotoxicity. In previous study, Nurmasitoh and collaborators demonstrated that ethanol extract of black garlic has manifested a strong protection of murine medial prefrontal cortex from monosodium glutamate-induced oxidative stress via improvement of the working memory performance and prevention of the pyramidal neurons from modification of neuronal architecture [43]. Furthermore, a variety of doses of black garlic extracts (from 2.5 to 10 mg/200 g body weight) also inhibit deleterious effect of monosodium glutamate on spatial memory and total number of pyramidal neurons in CA1 region of the hippocampus [44]. These findings are identical with the results from Indonesian report, in which black garlic improves motor coordination function and the number of Purkinje cells in the cerebellar cortex of the rat brain [45]. The protection effect of black garlic on nerve system from neuroinflammation, a pathological evidence of Alzheimer's disease, and cognitive impairment has been well documented [46]. Β amyloid (Aβ) deposition leads to inflammation of the neuron, which triggers a host defense response to neuronal damage and eventually neuronal degeneration. Nillert and collaborators had established a neuronal degenerative model by treatment with 1 μl of aggregated Aβ  in the lateral ventricles; eventually they observed that ethanol extract-aged black garlic, a variant form of black garlic produced by aging the fresh garlic in room temperature, could ameliorate short-term recognition memory and inhibit activation of microglia as well as production of IL1β, a proinflammatory cytokine [46]. Additionally, ethyl acetate fraction of aged garlic extract protects PC12 neuron-like cells and ICR mice from neurotoxicity and amnesia induced by Aβ (25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35) [47]. Note that both aged and black garlics are rich of S-allyl-cysteine content, a stable bioactive organosulfur compound which also exerts anti-inflammatory, neuroprotective, and antioxidant effects [48].

Hepatoprotective effect of black garlic
The liver is a vital organ which exerts detoxicity, protein biosynthesis, and digestive biochemical production. However, the liver is vulnerable with medications, chemicals, alcohol, solvents, infection, and nutritional supplement. Black garlic has proved to protect the liver from side effects including hepatoxicity and apoptosis of cyclophosphamide, an anticancer medicine [49]. Ahmed indicated that black garlic supplement at the dose 200 mg/kg body weight recovers the histological change, DNA damage, and blood biochemical parameter alteration (bilirubin, alanine transaminase (ALT), aspartate transaminase (AST)) as well as increases the hepatic antioxidant enzyme levels (CAD, SOD, GSH-Px) as compared with cyclophosphamide-treated group. According to Lee's research, black garlic could prevent rat clone-9 hepatocytes from hepatic damage induced by tert-butyl hydroperoxide in vitro [50]. One of explanations for hepatoprotective effect of black garlic is that black garlic could improve cell death and reduce lipid peroxidation, oxidative stress, and inflammation through regulation of JNK signaling cascade. Note that black garlic exerts the hepatoprotective effect not only in acute toxicity but also in chronic conditions. One study from Korea reports that black garlic decreases the fat accumulation, epididymal, total fat pad, and liver weight alteration and reduces elevation of hepatic enzymes (ALT, AST, alkaline phosphatase (ALP), and lactate dehydrogenase (LDH)) and blood lymphocyte DNA damage in chronic alcohol-induced hepatic damage model [51]. They also observed a decrease of TBARS content in the liver, heart, and plasma and reduction of cytochrome P450 2E1 activity companion with a rise of hepatic GSH level and antioxidant enzyme activities such as GSH-Px, CAT, and glutathione reductase in black garlic-treated group. From these evidences, the authors imply that the strong antioxidant effect of black garlic is related to the mechanism of protection against liver damage induced by chronic alcohol exposure. Moreover, Shin and collaborators suggested that black garlic supplement not only protects the liver from acute toxicity induced by carbon tetrachloride or D-galactosamine but also improves lipid profile and liver injury in hepatic steatosis model [52]. A Vietnamese report also proved the hepatoprotective effect of single-clove black garlic on liver injury in sub-chronic toxicity model (Figure 3) [14]. Liver sections from carbon tetrachloride (CCl 4 )-intoxicated mice and CCl 4 treated with single-clove black garlic extract mice. Carbon tetrachloride treatment (1 ml of mixture of CCl4 in 50% olive oil/kg body weight, twice per week, for 28 days) not only alters the gross appearance of the liver (swelling liver, hard texture, pale brown with coarse surface) but also results in a severe hepatic inflammation and necrosis in microscopic level (panels A and B, respectively). Supplement with single-clove black garlic extract (200 mg/kg body weight) could improve liver morphology (semihard texture, redness, slight coarse surface) and histological structure of the liver along with reduction of inflammation (panels C and D, respectively).
© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Conclusions
Black garlic is a well-known garlic preparation which is fermented in regulated high humidity and temperature not only to remove strong unpleasant flavor of fresh garlic but also to improve its nutrient composition, bioactivites, and taste values. After being introduced in the market in last few decades, black garlic has become an emerging functional food on account of its wide-range biological functions, including antioxidant, anti-inflammatory, anticancer, lowering hyperlipidemia, antiobesity, hepatoprotective, and neuroprotective effects. Its bioactivities and therapeutic benefits have been the subjects to a numerous extensive researches in both in vitro and in vivo levels. In recently, there are only a few clinical studies which prove the health benefits of black garlic on cardiovascular diseases. Therefore, further researches focused on other medical application and safety aspect of black garlic are required to provide a comprehensive overview about therapeutic effects of black garlic.


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Real-Time Flood Monitoring System Using Raspberry PI

Flood has been a major concern for a very long time and the inability to monitor it in real-time has been a major disadvantage in maintaining a healthy hydrologic process. The main problem in monitoring flood is the amount of time taken for data to reach users and how long the data is relevant for as in monitoring flood, timing is the crucial key. This research proposes a Real-Time Flood Monitoring System that can aid in monitoring flood more efficiently. The system utilizes a set of sensors connected to a single-board computer that determines values in which is vital in monitoring flood. To ensure a fast transmission of data, the values are transferred over Wide Area Network (WAN) to host these values on a remote server. The remote server hosts these data on a website and application which is made accessible for the public with an ease of access. As a result, it can be viewed by users who wish to know the necessary values in determining danger level and further actions can be taken in ensuring their safety. Data which is transferred on real-time allow less time to be taken in order for the news to spread around as time is very crucial in saving people from natural disasters. These data also have a great importance for safety enforcement to be used in determining safety precautions that can be taken in order to ensure the safety of people around a particular area.

Introduction
Flood is the most devastating natural disaster experienced in Malaysia. In Malaysia, there is total of 189 river basins with main channels flowing directly to the South China Sea and 85 of them are prone to become recurrent flooding. The estimated area vulnerable to flood disaster approximately 29,800 km 2 or 9% of the total area in Malaysia, and is affecting almost 4.82 million people which is around 22% of the total population in Malaysia [1]. In this era of rapid rising in technology, the need to have a real-time flood system is essential in ensuring that flood can be monitored and possibly prevented. A real-time system is defined as a type of hardware or software that operates with time constraint while an embedded system is defined as combinations of hardware and software that perform a specific function within a larger system. Embedded system consists of an integrated circuit (IC) at the heart of the product that is primarily designed to carry out computation for real-time operations. Embedded system has ability to control sensor devices with minimum power consumption [2].
It is very important to achieve a real-time system in avoiding flood as time is the critical value in preventing it. Every second counts in monitoring flood. There are few researches that have been done in real-time flood monitoring system that use various approach such as sensor utilizing [3], image processing [4] and satellite remote sensing [5]. In Malaysia, flooding is a disaster that has been around for quite some time. When natural disaster occurs, it may be too late to save lives or even prepare to go through that unfortunate event and frequently, victims will absorb major share of losses since there is no existing real-time system that utilize water level and water flow attributes that can monitoring flood. Most of the systems that exist now has only utilizes water level sensor only. Objective of this paper is to design and develop a real-time flood monitoring system using raspberry pi and transmit data over Wide Area Network (WAN). Figure 1 displays the block diagram of the real-time monitoring system using Raspberry Pi. It consists of three types of sensor -the raindrop sensor, water level sensor and water flow sensor that is connected to the Raspberry Pi. The WiFi module which connects to Raspberry Pi acts as transmitter for the data from sensors to the web server where the data will be stored in the database. This system is accessible by using pc, laptops and also smart phones.

Methodology
The method that is proposed in this project is to utilize Raspberry Pi as the main controller of the flood monitoring system. The value of sensors is sent over Wide Area Network (WAN) to a remote computer which will then host the data on a website on WAN. The system is constructed using appropriate components taking an account for every aspect such as size and cost. The system also is designed for the use of a system tank instead of a river, further modifications need to be carried out in order to get the system fully functional for the use of rivers.
Ultrasonic sensor is used in this project to measure water level. The state of ECHO will be in low state (0 V) until the sensor is triggered. Once it reflects back to ECHO, it will be set in a high state (5 V). Both TRIG and ECHO pin is connected to GPIO 25 and GPIO 45 respectively with 330-Ω resistor connected between 0 V and GPIO 25 and 470-Ω resistor connected between ECHO pin and 330-Ω resistor. Error! Reference source not found. shows the schematic diagram for the connection of ultrasonic sensor to Raspberry Pi.
Based on the schematic diagram of raindrop sensor in Error! Reference source not found., the VCC is connected to a 3.3 V pin and GND pin of the control board is connected to GND of Raspberry Pi. To receive the input from the sensor, DO is connected to GPIO 4. Based on the schematic diagram of water flow sensor in Error! Reference source not found., the VCC of the water flow sensor is connected to a 5 V DC power and the GND is connected to ground to provide path for current to flow. To receive input from sensor at the Raspberry Pi end, GPIO 27 is connected to the signal.   Figure 3 shows the flowchart of Flood Monitoring System. Raspberry Pi acts as a main board which merely fetches data form sensors and transmits it via POST HTTP request to a web server located at a remote network. In order to reach a remote server, it need to posts the data via WAN. At the server side, PHP scripts awaits incoming connection while at the client side, the program execution generates a POST HTTP request to the PHP scripts residing in the web server. Once it has validated the credentials at both client and server side, it will then transmit the values from sensors to web server.
Upon receiving values from sensors, the same PHP scripts that accept it then call SQL syntax to INSERT the statement into MySQL database. After it has successfully updated on MySQL database, a PHP script is used to again fetch MySQL's database content in order to do a further alteration to the visualization of the data. At the same time, Java application will fetch value in MySQL database in order to display a live reading on the application. Data which reside in MySQL database will be fetched in order to display in table and graph on website.

Result and Discussion
Real-Time Flood Monitoring System prototype can be viewed in Figure 4 as mentioned in the methodology. As shown in Figure 4 that the prototype system has ultrasonic sensor measuring water level and water flow sensor measuring water flow that stream through the water flow sensor utilizing air pump. The air pump simulates river water flow during flooding event.  Figure 5 display the main user interface of Real-Time Flood Monitoring System that is used to access the sensors data and view in table and graphs. The system consists of 3 modules which are table, graph and average modules. Table module is to tabulate results with timestamp of current date and time. Graph module is to visualize the data in graphs that has been tabulated before meanwhile average module is to calculate the latest five data. The Real-Time Flood Monitoring System also provides real-time display user interface as shown in Figure 6 where user could view the water flow, water level and rain condition. The user could also view previous sensors reading for each attribute by clicking historical data button.

Conclusion
As a conclusion, this paper presented the design and development Real-Time Flood Monitoring System using Raspberry Pi by utilizing water level and water flow attributes that can monitoring flood. The flood monitoring system can be access via internet through the web page that connected to the database server which resides the sensor data accumulated. The data can be viewed in real-time and also historically via web page or java application. In future, prediction module can be added in order to anticipate critical flood events.


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The Study On Green Quality Of Work Life For Public Sector Employees

This study focuses on the objective of determining the level of perception of public service personnel in the focus of green quality of working life. The results show that the average total score for the Green Job Satisfaction dimension is highest for the states of Pahang and Kelantan with 61 per cent respectively. For the Green Salary dimension the average total score found that the states of Terengganu and Pahang gained 60 percent. The Green Supervisory Support dimension received the highest average total score with Terengganu state at 62 percent while Green Social Relationship Management and Colleagues found Kelantan had the highest total score of 58 percent. According to the findings of the Green Training and Development study, the highest average total score was Kelantan with 59 percent while Green Team-Based Practices the highest total score was for Kelantan with 60 percent and lastly for Green Leadership, highest total score are Terengganu and Pahang with 59 percent agreement. 2357-1330 © 2020 Published by European Publisher.

Introduction
Quality of work life is defined as a perspective of a work life style that focuses on the aspects of satisfaction, enjoyment and happiness in the workplace through what has been felt before, current and in future throughout the efforts and services they work in an organization (Indumathy & Kalamraj, 2012).
Quality of work life practiced by the organization effectively takes the approach that the employee is an "asset" that needs to be taken care of by providing the needs and wants of the employee in line with the level of the employee's position so that the employee can perceive the work they are doing can bring the quality of their lives. Additionally, employees can enjoy a quality of work life with a healthy, happy work environment and good physical and mental health throughout their lives as long as they work in the organization (Halbesleben & Buckley, 2004). QWL is a comprehensive program designated to improve worker's satisfaction, strengthen workplace learning and help workers better manage the change and transition which affects almost all workers regardless of position or status (Grant, 2008). Quality of work life also means strengthening their interest and motivation to work if their work situation and environment can change their life expectancy and that work can teach and guide them in life (Pruijt, 2000).

Literature Review
For this study, seven dimensions of green quality of work life will be measured in order to assess the respondents' perceptions of the dimensions as follows:

Job Satisfaction
Feeling and emotion of the worker who feels that their job gives them a positive and proactive reaction as a result of satisfaction with the pay and reward, a conducive working environment and a work environment that helps to increase interest and work effort (Kosny & Eakin, 2008). In service organizations there are challenges in limited resources and demand for turnover that enables different jobs and job satisfaction (Ramstad, 2009).

Salary
Incentives and rewards provided to employees as long as they serve the organization according to the level and position of the workforce. Of course, pay is a very important consideration and gives meaning to a quality work life (Huang et al. 2007).

Supervisory Support
Refers to the physical, mental and social support of their subordinates through the support of knowledge, social support, guidance and concern that contributes to a sense of well-being in the workplace (Sirgy et al., 2001). https://doi.org/10.15405/epsbs.2020.12.05.80 Corresponding Author: Rusinah Siron Selection andpeer-review under

Social Relationship with Management and Colleagues
Form of positive and proactive social relationship between management and employees that seeks to enhance organizational productivity by establishing good social relationships. These social relations include hosting a banquet, holding open and positive communication between employer and employee (Shanock & Eisenberger, 2006).

Training and Development
Effort to set up training programs to provide employees with career development, knowledge and work skills and all these efforts can improve the quality of work life of employees (White et al. 2003).

Team Based Practices
Form of work approach that is focused for working groups with a positive practice of cooperation, commitment, creativity and warmth to develop a quality work environment (Kozlowski & Ilgen, 2006).

Leadership
Important aspect for organizations and employees because effective leadership through leadership style, communication, decision-making approaches, problem solving and caring for employees are among the key elements in building a quality work life (Cheung & Wong, 2011).
Above all, this study focuses on the term GREEN for each dimension in the quality of work life as the value added that provides a one-dimensional approach to build a well-being, happiness, harmony and contentment to the work environment for the holistic satisfaction of employee at the workplace.

Problem Statement
The problem statement of this study was basically focused on the following issues as per related with the green quality of work life dimensions: 1. Job satisfaction creates many positive and negative perceptions for employees such as satisfaction of a work environment that has different tastes and emotions in each employee. It is difficult to meet the needs and satisfaction of the employee because the job satisfaction of the employee depends on the attitude and personality of the employee, the working practices of the workplace and the relationship of co-workers and leaders (Niels, 2003).
2. Salary also raise many issues in the workplace as the issue of pay is always discussed in the workplace as whether or not wages are derived from employment is indeed enough or competitive from other similar job in addition to the rising cost of living and the increasing challenges of living. community economics (Baines, 2004).
3. Supervisory support addresses issues of difficulty in obtaining chief support especially in emotional and physical support related to achievement of work performance. Leaders lack communication and improve positive working relationships with employees (Schulte et al., 2006). https://doi.org/10.15405/epsbs.2020.12.05.80 Corresponding Author: Rusinah Siron Selection and peer-review under responsibility of the Organizing Committee of the conference eISSN: 2357-1330 737 4. Social relationship and management and colleagues focus on the problem of social gaps that occur between management and employees especially in the communication gap and provide opinions and views on work. The head is acting autocratically and the workers receive only nonmotivational directives for proactive action (Chawsithiwong, 2007). 5. Training and development is a problem for many workers in various industry sectors as the training and development aspects of the workforce are not taken seriously and workers feel that they are not receiving training and development in line with their work efforts (Muldrow et al., 2002).
6. Team based practices exhibit problems of teamwork and commitment because group leadership is not in line with group work objectives. Work groups are less creative and less sensitive to work group problems (Meterko et al., 2004). 7. Leadership also poses problems in working quality lives because aspects of leadership charisma are irrelevant to the goals of the organization. Leaders are unable to communicate effectively and are unable to bring the employers-workers union to work (Saraji & Dargahi, 2006).

Research Questions
The research question focuses on efforts to identify the dimension of green quality of work life as follows: 1. What is the perception of public sector employees on green job satisfaction? 2. What is the perception of public sector employees on green salary? 3. What is the perception of public sector employees on green supervisory support? 4. What is the perception of public sector employees on green social relationship with management and colleagues? 5. What is the perception of public sector employees on green training and development?
6. What is the perception of public sector employees on green team-based practices? 7. What is the perception of public sector employees on green leadership?

Purpose of the Study
This study was conducted to identify the perception of public sector employees on green quality of work life dimensions which was conducted in the northern zone of Malaysia, namely in Kelantan, Terengganu and Pahang state.

Research Methods
This study focuses on a descriptive approach which emphasizes on efforts to identify the level of perception of employees in the public sector on the green quality of work life.
6.1 The research questionnaire used was adopted from Mc Donald's (2001) study "Quality of Working Life Questionnaire" and the questionnaire has been modified to suit this study.

No. Green Quality of Work Life Dimensions (GQWL) Number of Item Statements 1
Green Job Satisfaction 7 2 Green Salary 2 3 Green Supervisory Support 5 4 Green Social Relationship with Management and Colleagues 6 5 Green Training and Development 14 6 Green Team-Based Practices 18 7 Green

Eastern Zone State of Malaysia: Kelantan State -Code (EZ1)
The focus of the study in Kelantan is around Kota Bharu are which is the capital city of Kelantan and the center of Kelantan state administration and business focus for the people of Kelantan.

Terengganu State -Code (EZ2)
For the state of Terengganu, the study was conducted around the city of Kuala Terengganu which is the capital state government administration and the center of trade and business for the people of Terengganu.

Pahang State -Code (EZ 3)
For the state of Pahang, the city of Kuantan is the site of study in which Kuantan is the capital of the state of Pahang and the center of state administration and the focus of trade and business for the people of Pahang.

Findings
The results of the study are presented in the following categories:

The Demographic Profile
The summary findings of respondent demographic profile of the eastern zone state of Malaysia are shown in Table 03.

The Perception of Employees on green Job Satisfaction
The results of the study for green job satisfaction show that for the Eastern Zone, Kelantan state and Kuantan state get the same average total score of 61 percent only 1 percent more than Terengganu state which gets 60 percent average total score as per shown in Table 04.

The Perception of Employees on Green Salary
The results of the study for green salary show that the average total score for Terengganu state and Kuantan state got 60 percent while Kelantan state got 57 percent average total score as per shown in Table   05.

The Perception of Employees on Green Supervisory Support
The results of the study for green supervisory support show that the average total score for Terengganu state is the highest with 62 percent whilst Kuantan state gets 59 percent and finally Kelantan state gets 56 percent as per shown in Table 06.

The Perception of Employees on Green Training and Development
The results of the study for green training and development show that the average total score for Terengganu state and Kuantan state got the same 56 percent while Kelantan state got 59 percent as per shown in Table 08.