 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 : Effect of Chemical Treatments to Reduce the Bitterness and Drying on Chemical Physical and Functional Properties of Dietary Fiber Pomelo Powder from Citrus grandis (L.) Osbe ผู้เขียน:Suwanna Pichaiyongvongdee, Boonyakrit Rattanapun สื่อสิ่งพิมพ์:pdf AbstractThe pomelo albedo was selected from three cultivars—Kao Nampung (KNP), Thongdee (TD) and Kao Yai (KY). KNP was a suitable cultivar for preparing dietary fiber powder because it had high crude fiber content and the limonin and naringin contents were lower than for TD and KY. Limonin and naringin are the main bitter components of pomelo albedo which need to be reduced. Three chemicals were used to reduce the bitterness of the pomelo albedo—NaCl (1%, 3%, 5%), CaCO3 (1%, 3%, 5%) as well as various pH levels using 0.1 N NaOH solution (pH 7, 8 and 9). The results showed that all chemicals treatment could reduce the limonin and naringin contents (P ? 0.05) but adjusting the organoleptic quality to pH 7 had the highest odor score and the lowest score for bitterness. Two drying methods were studied: freeze drying was conducted at -40 ?C for 14 hr and the three conditions for tray drying were 50 ?C for 5.5 hr, 60 ?C for 4.5 hr and 70 ?C for 2 hr. The freeze dried pomelo albedo powder had better physical, chemical and functional properties than the samples that were tray dried (P ? 0.05). The water holding capacity and swelling capacity of the dietary fiber pomelo albedo powder were compared with commercial cellulose (carboxymethyl cellulose). It was found that the pomelo albedo dietary fiber powder had better functional properties than the commercial cellulose based on scanning electron microscopy. Thus, dietary fiber pomelo albedo powder can be used as a functional ingredient or in industrial applications using food products. |
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. |