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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Fibrinolytic Activity of Thai Indigenous Vegetables) ผู้เขียน: Jeong Hwa Hong,  ดร.เบญญา มะโนชัย, ผู้ช่วยศาสตราจารย์ , ดร.เกศศิณี ตระกูลทิวากร , วิภาภรณ์ ณ ถลาง สื่อสิ่งพิมพ์:pdf AbstractThai indigenous vegetables having high antioxidant activity were selected and their fibrinolytic activities were screened. Among them, Careya sphaerica Roxb., Anacadrium occidentale Linn., and Barringtonea acutangula Linn. showed very high fibrinolytic activity followed by Bonea macrophylla Griff., Azadirachta indica Juss. var. siamensis, Gymnema inodorum Pecne. and Tricholoma crassum Berk. The activity was significantly affected by heating; all the samples lost their fibrinolytic activities upon heating at 100?C for 10 min. Tricholoma crassum Berk., in particular, showed relatively high stability upon heating. Upon 5 min heating, 43% of its activity remained stable. Comparing the activity ratio between fibrinolysis and proteolysis (F/P ratio) of the vegetable extracts, Tricholoma crassum Berk. and Careya sphaerica Roxb. showed very high F/P ratio indicating their extracts acted as fibrinolytic enzymes. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Extracts of Thai Indigenous Vegetables as Rancid Inhibitor in a Model System) ผู้เขียน:เพลินใจ ตังคณะกุล, ดร.เกศศิณี ตระกูลทิวากร, นางจันทร์สุดา จริยวัฒนวิจิตร สื่อสิ่งพิมพ์:pdf AbstractThe antioxidant property of twenty five vegetables extracted with ethanolic and water was determined by monitoring their capacities to scavenge the stable free- radicals DPPH. Oxidative rancidity in oil-in-water emulsion model was evaluated by ferric thiocyanate (FTC) method. Total phenolic content was also determined by Folin-Ciocalteu method. The ethanolic extracts were found to exhibit a higher phenolic content as well as DPPH radical scavenging activities than the water extracts. However, the data indicated that both ethanolic and water extracts had dramatically antioxidant activity determined by FTC method. Sixteen and eighteen plants of ethanolic and water extracts, respectively, performed greater rancid inhibition than synthetic antioxidant (BHA, 10 ppm). This study found no relationship between antioxidant activities through the DPPH radicals scavenging or through lipid radicals scavenging. |
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หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Antioxidant Activity of Northern and Northeastern Thai Foods Containing Indigenous Vegetables) ผู้เขียน:เพลินใจ ตังคณะกุล, ดร.เกศศิณี ตระกูลทิวากร, นางพยอม อัตกวิบูลย์กุล, Boonma Niyomvit, นางสาวกรุณา วงษ์กระจ่าง สื่อสิ่งพิมพ์:pdf AbstractAntioxidant capacities were demonstrated between 13.25–86.00 mg vitamin C equivalent (VCE) per 100 g in 10 Northern foods and 4.63–176.71 mg VCE per 100 g in 10 Northeastern foods. The food that possessed the greatest antioxidant capacity was Sup ma khuea pro, and can be displayed from high to low as Kaeng phak seing da > Kaeng dok sa lae > Kaeng hed la ngok > Kaeng phak huan > Kaeng kae > Sup phak sa meg > Kaeng ka noon on > Kaeng dok ma rum> Kaeng pum > Kaeng naw mai bai ya nang> Lap tao > Sa yod ma kham > Kaeng sai bua > Kaeng phak seil > Kaeng om gai > Kaeng phak wan ban >Kaeng yhuak kluai > Kaeng dok phak plang > Pon pla krua ma noi. Total phenolic content in 100 g of Northern and Northeastern foods ranged from 48.42–225.70 and 15.63–157.62 mg gallic acid equivalent, respectively. Content of protein, fat, total dietary fiber and energy in 100 g were as follows; in Northern foods they ranged from 3.33–13.12, 0.55–3.02, 1.20–4.70 g and 24.67-96.65 Kcal, respectively. In Northeastern foods, protein, fat, total dietary fiber and energy varied from 1.69–5.05, 0.16–1.14, 0.90–3.50 g/100 g and 12.24–64.73 Kcal/100 g, respectively. Nutritionally, all 20 selected foods can be considered as low in fat and energy level. |
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