Search Result of "Boonyakrit Rattanapun"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

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:ImgSuwanna Pichaiyongvongdee, ImgBoonyakrit Rattanapun

สื่อสิ่งพิมพ์:pdf

Abstract

The 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.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 049, Issue 1, Jan 15 - Feb 15, Page 122 - 132 |  PDF |  Page 

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Total Polyphenol Content and Antioxidant Properties in Different Tissues of Seven Pomelo (Citrus grandis (L.) Osbeck) Cultivars)

ผู้เขียน:ImgSuwanna Pichaiyongvongdee, ImgBoonyakrit Rattanapun, ImgRatiporn Haruenkit

สื่อสิ่งพิมพ์:pdf

Abstract

Pomelo (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.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 048, Issue 6, Nov 14 - Dec 14, Page 989 - 996 |  PDF |  Page