 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Ethylene Treatments on Limonin Reduction in Thai Pummelo (Citrus grandis (L.) Osbeck) Fruit) ผู้เขียน: Suwanna Pichaiyongvongdee, Ratiporn Haruenkit สื่อสิ่งพิมพ์:pdf AbstractBitterness in the peel and juice of pummelo is mainly caused by limonin. This research studied different preparations of pummelo and used ethylene as fumigant at different concentrations in different treatments—namely, whole fruit (treatment1), pummelo fruit without the fl avedo and albedo (treatment 2), pummelo fruit with only juice vesicle tissue (treatment 3) and pummelo juice (treatment 4). The limonin content in the fl avedo, albedo, juice vesicle tissues and pummelo juice was signifi cantly reduced following ethylene treatment. For effective limonin reduction in juice, the fl avedo and albedo of pummelo fruit must be removed leaving only juice vesicle tissue (treatment 3) before treating with ethylene. The optimum treatment that reduced the limonin content by 78.38% was 200 ppm ethylene and 1.30 hr exposure. Treating pummelo with ethylene had no effect on nomilin, eriocitrin, neoeriocitrin and the antioxidant capacity of the juice; however, ethylene fumigation caused a slight decrease in the naringin content. Treating pummelo juice directly with ethylene had no effect on its limonin content. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Comparative Studies of Limonin and Naringin Distribution in Different Parts of Pummelo [Citrus grandis (L.) Osbeck] Cultivars Grown in Thailand) ผู้เขียน:Suwanna Pichaiyongvongdee, Ratiporn Haruenkit สื่อสิ่งพิมพ์:pdf AbstractSeven pummelo cultivars: Kao Numpueng (KNP), Thong Dee (TD), Kao Paen (KP), Kao Yai (KY), Tha Knoi (TK), Kao Tanggwa (KTG) and Pattavee (PV) grown under Thai pummelo fruit conditions were selected for comparative studies on the distribution of limonin and naringin in various parts of the fruit. In this study, the highest amount of limonin was detected in the seeds of all cultivars. Lesser amounts were detected in albedo followed by flavedo, segment membranes and juice. The limonin content in the seeds ranged from 1375.31- 2615.30 ppm, with the lowest amount in the juice being 10.07–29.62 ppm. The limonin in albedo in decreasing order of cultivars was: TK, TD, KTG, KNP, PV, KY and KP (352.72-133.58-ppm). The limonin in flavedo in decreasing order of cultivars was: PV, TD, KP, KNP, TK, KTG and KY (295.49-130.16 ppm), while in segment membranes the decreasing order of cultivars was: PV, KTG, KNP, TD, KY, KP and TK (293.14–85.81 ppm). Naringin was found in a greater amount than limonin in all fruit parts of the cultivars studied. The order of fruit parts that contained naringin in a decreasing amount was: albedo, flavedo, segment membranes, seeds and juice. The order of cultivars containing naringin in the albedo in a decreasing amount was: KTG, KNP, KP, KY, TK, PV, TD (28,508.01–10,065.06 ppm). In the flavedo in decreasing amounts, the cultivar order was: PV, KTG, KNP, KP, KY,TD and TK (8,964.24–2,483.96 ppm), while in the segment membranes the decreasing order was: KTG, KY, TD, TK, PV, KP and KNP (4,369.50–1,799.48 ppm). In the seeds, the decreasing order was: PV, KTG, KNP, TD,and KP (426.66- 257.87 ppm). In the juice, the decreasing order was: PV, TK, KY, TD, KNP, KP and KTG (386.45–242.63 ppm). The chemical composition of the pummelo juice samples showed a high content of ascorbic acid in the range of 37.03–57.59 mg/100ml. The total soluble solids range was 7.14–9.45 OBrix, the titratable acidity range was 0.38–0.98(g/100ml) as citric acid, and the pH range was 3.69–4.05. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Total Polyphenol Content and Antioxidant Properties in Different Tissues of Seven Pomelo (Citrus grandis (L.) Osbeck) Cultivars) ผู้เขียน:Suwanna Pichaiyongvongdee, Boonyakrit Rattanapun, Ratiporn Haruenkit สื่อสิ่งพิมพ์:pdf AbstractPomelo (citrus grandis (L.) Osbeck) is one of the popular Thai fruits, which is well known for having high antioxidant properties. The total polyphenol content and antioxidant properties (1,1 diphenyl- 1-picrylhydrazyl, DPPH) and ferric reducing antioxidant power (FRAP)) were determined in seven of the many pomelo cultivars growing in Thailand—namely, Kao Numpueng (KNP), Thong Dee (TD), Kao Paen (KP), Kao Yai (KY), Tha Knoi (TK), Pattavee (PV) and Kao Tanggwa (KTG). Different parts of the fruit tissue consisting of flavedo, albedo, segment membranes and seeds, were tested. The results indicated that the total polyphenol content was highest in the seeds in all cultivars (3,108.78–4,957.97 ?g.g-1), while for the other parts, the ranking in decreasing order was albedo (1,176.58–3,384.81 ?g.g-1), flavedo, (1,096.27–2,163.63 ?g.g-1) and segment membranes (825.68–2,266.66 ?g.g-1), respectively. The antioxidant properties (DPPH) were highest in the seeds, while for the other parts, the ranking in decreasing order was albedo, flavedo and segment membranes. By cultivar, Thong Dee (TD) produced the highest total polyphenol content and antioxidant properties (DPPH and FRAP) in the flavedo and seeds. Tha Knoi (TK) had the highest total polyphenol content and antioxidant properties (DPPH and FRAP) in the albedo and segment membranes. Kao Tanggwa (KTG) had the highest antioxidant properties (DPPH) in the seeds. A linear relationship between the total polyphenol content and the DPPH has a coefficient of determination (R2) of 0.702, and for FRAP the R2 was 0.659. Thus, edible tissues of pomelo could be a source of bioactive compounds which is high in antioxidant properties and suitable for industrial processing. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Formulation of Chitosan-Oleic Acid Coating for Kiew Wan Tangerine by Response Surface Methodology) ผู้เขียน:Tongchai Puttongsiri, Ratiporn Haruenkit สื่อสิ่งพิมพ์:pdf AbstractThe coating formulation is an essential factor in maintaining the postharvest quality of tangerines. A common problem found in coated tangerines is off-flavor due to improper coating. The aim of this study was to use chitosan and oleic acid to formulate the most suitable coating for tangerines displayed at room temperature (30?2?C). In order to optimize the formulation, response surface methodology (RSM) with a central composite design was applied. The response effect of chitosan (1-2%) and oleic acid (1-4%) on weight loss, ethanol in juice, and carbon dioxide and oxygen in fruit were investigated. A second order model was used to explain the effect of the dependent variables (weight loss, O2, CO2, ethanol), which were highly significant and produced R2 values in the range from 77 to 92%. The optimum coating formulation for tangerine was found to be 1% chitosan (v/v) and 2.5% oleic acid (v/v), which was based on a composite desirability value of 0.80. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Changes in Ascorbic Acid, Total Polyphenol, Phenolic Acids and Antioxidant Activity in Juice Extracted from Coated Kiew Wan Tangerine During Storage at 4, 12 and 20?C) ผู้เขียน:Tongchai Puttongsiri, Ratiporn Haruenkit สื่อสิ่งพิมพ์:pdf AbstractThe aim of this research was to investigate changes in ascorbic acid, total polyphenol, phenolic acids and antioxidant activity in juice extracted from Kiew Wan tangerines (Citrus reticulate Blanco cv. Kiew Wan) coated with shellac. The coated fruits were stored for five weeks at 4, 12 and 20?C and samples were taken weekly for analysis. Ascorbic acid decreased during storage at all tested temperatures. The major phenolic acids found were ferulic acid followed by sinapic, caffeic and p-coumaric acid. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 azinobis (3-ethylbenzothiazoline-6-sulfonate (ABTS) antioxidant activities increased during storage and were correlated with total polyphenol and phenolic acid contents. Sinapic, caffeic and p-coumaric acid levels were significantly correlated with the DPPH while ferulic acid was correlated with the ABTS. All phenolic acids increased during the early stage of storage at 4 and 12?C but decreased at the end. Weight loss of coated fruit during storage was in the range of 4–17%. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Investigation of Limonoids, Flavanones, Total Polyphenol Content and Antioxidant Activity in Seven Thai Pummelo Cultivars) ผู้เขียน:Suwanna Pichaiyongvongdee, Ratiporn Haruenkit สื่อสิ่งพิมพ์:pdf AbstractJuices from seven pummelo cultivars: Kao Numpueng (KNP), Thong Dee (TD), Kao Pean (KP), Kao Yai (KY), Tha Khoi (TK), Kao Tanggkya (KTG) and Pattavee(PV) were selected for measurement of limonoids, flavanones, polyphenol content and antioxidant activity. Two limonoids were identified as limonin and nomilin. The limonin in pummelo juices ranged from 29.62 to 10.07mg/ L, with the decreasing order of cultivars being TD, TK, KNP, KY, PV, KP and KTG. The nomilin ranged from 41.83 to10.90 mg/L, with the decreasing order of cultivars being TK, KY, KNP, PV, KP, TD and KTG. The total limonoid ranged from 20.97 to 67.35 mg/L. Nine flavanones were identified: naringin, eriocitrin, neoeriocitrin, narirutin, neohesperidin, hesperidin, didymin, poncirin and quercetin. The last three were not found in all of the cultivars, whereas naringin and neoeriocitrin were found in all of them, with naringin being the major flavanone in all cultivars. The naringin content ranged from 386.45 to 242.63 mg/L, with the decreasing order of cultivars being PV, TK, KY, TD, KNP, KP and KTG. The total flavanones ranged from 245.63 to 393.96 mg/L. The antioxidant capacity was measured by DPPH and FRAPS assays, which gave good correlations with the total polyphenol content. The pink cultivars (TK and TD) had better antioxidant capacity than the white ones (KNP, KY, PV, KP and KTG). Therefore, these pink cultivars can be preferentially used for dietary prevention of cardiovascular diseases and are suitable for industrial processing. |