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 Researcherดร. รุ่งนภา พงศ์สวัสดิ์มานิต, รองศาสตราจารย์ที่ทำงาน:ภาควิชาพัฒนาผลิตภัณฑ์ คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:วิศวกระบวนการทางอาหาร ( Food process engineering), เทคโนโลยีอาหารขบเคี้ยว (Snack technology), การประเมินอายุการเก็บ (Shelf life evaluation) Resume |
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Cratoxylum formosum Extract and Stripping on Soybean Oil Stability) ผู้เขียน: Pitchaon Maisuthisakul, Suphan Charuchongkolwongse สื่อสิ่งพิมพ์:pdf AbstractNatural tocopherols in soybean oil have a favourable influence on oxidative stability. To study this impact, the antioxidant activity of ethanolic extract of Cratoxylum formosum (Jack) Dyer (C. formosum) was investigated in stripped and non-stripped refined soybean oils comparing to ?-tocopherol and BHT. Peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and oxidative stability index (OSI) values were measured. The results of PV, TBARS and OSI values of non-stripped and stripped oils containing C. formosum extract were significantly lower than that of control and sample containing ?-tocopherol but higher than other containing BHT. The antioxidant activity of ?-tocopherol (at 100 mg.kg-1) was effective in stripped oil only. In addition, changes of the PV, TBARS and OSI values in non-stripped oil were slower than these in stripped oil. These results suggested that C. formosum can be a promising source for natural antioxidant. Moreover, natural tocopherols in refined soybean oil affect on the antioxidant property of studied compounds. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Antioxidant Potential and Phenolic Constituents of Mango Seed Kernel from Various Extraction Methods) ผู้เขียน:Pitchaon Maisuthisakul สื่อสิ่งพิมพ์:pdf AbstractThe antioxidant properties of Mango (Mangifera indica cultivar Chok-Anan) seed kernel (MSK) extracted by various extraction (shaking, refluxing, acid hydrolysis) methods were examined by applying 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS+) radical-scavenging assays and antioxidant activity using the ferric thiocyanate test (FTC). All three methods proved that extraction methods affected the antioxidant potential of MSK extracts. The antioxidant capacity of the acid hydrolysis extract had the highest value and was significantly (P < 0.05) higher than that of ?-tocopherol, which is the commercially used natural antioxidant. Their phenolic composition (saponin, flavonoids, anthraquinones and tannins) and total phenolic content were also determined. The total phenolic content of MSK from different extraction methods varied between 90.03 and 285.70 mg of tannic acid equivalents per gram dry weight of product. Both flavonoids and tannins were major contributors to the phenolics in MSK. This research suggests that the extract has potential as a natural antioxidant. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Characterization and Stabilization of the Extract from Mango Seed Kernel in a Cosmetic Emulsion) ผู้เขียน:Pitchaon Maisuthisakul,  ดร.เทพกัญญา หาญศีลวัต, ผู้ช่วยศาสตราจารย์ สื่อสิ่งพิมพ์:pdf AbstractThe aim of this study was to systematically investigate the antiradical capacity using 2,2- diphenyl-1-picrylhydrazyl radical scavenging assays, chelating activity and tyrosinase inhibitory activity (including solubility) of mango (Mangifera indica cultivar Chok-Anan) seed kernel extract compared to methyl gallate (MG). The mango seed kernel extract (MSKE) showed significantly (P < 0.05) higher antiradical capacity and tyrosinase inhibitory activity than that of MG. The extract showed higher solubility in glycerol than water. The emulsion-stabilizing properties of MSKE and MG preparations in cosmetic emulsion were investigated using apparent viscosity and total phenolic content. The phenolics affected emulsion stability under high temperature storage and a temperature cycling test. The apparent viscosity increased differently for the emulsion containing the MSKE and MG compared to the base lotion emulsion. The total phenolic content decreased during storage at higher temperature. The results showed that the interaction between the phenolics and the emulsifier, and the inclusion of other ingredients, in emulsion systems are important for cosmetic emulsion stabilization. |
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