Search Result of "Phenolics"

About 106 results
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ผลงานตีพิมพ์ในวารสารวิชาการ

Changes of Antioxidant Capacity and Phenolics in Ocimum Herbs after Various Cooking Methods

ผู้แต่ง:ImgDr.Gassinee Trakoontivakorn, ImgMs.Plernchai Tangkanakul, ImgKazuhiko Nakahara,

วารสาร:

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : The Effect of Germination on GABA Content, Chemical Composition, Total Phenolics Content and Antioxidant Capacity of Thai Waxy Paddy Rice)

ผู้เขียน:ImgSuchada Maisont, ImgWoatthichai Narkrugsa

สื่อสิ่งพิมพ์:pdf

Abstract

The changes were studied in the GABA content (gamma aminobutyric acid), chemical composition, total phenolics content and antioxidant capacity from the germination process of Thai waxy paddy rice (RD6). The paddy rice was soaked to about 33% wet basis moisture content and then germinated in the cabinet incubator (28-30?C) for 0, 12, 24, 36, 48 and 60 h. Embryos were cut to determine the GABA content, and the germinated paddy rice was dried at 50?C using a tray dryer, dehusked and ground for analysis. It was found that the germination process significantly (p<0.05) increased GABA, dietary fiber, total phenolics content and antioxidant capacity, while the fat, protein, starch and amylose content trended to decrease slightly. There was little change in the early stage of germination and then a marked increase after 36 h. For the GABA content after soaking, it gradually increased from 80 to 220 mg/100 g embryo fresh weight from 12 to 60 h. Based on the results, germinated paddy rice can be considered as an alternative source of GABA and of dietary fiber content with high total phenolics content and high antioxidant capacity.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 044, Issue 5, Sep 10 - Oct 10, Page 912 - 923 |  PDF |  Page 

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ผลงานตีพิมพ์ในวารสารวิชาการ

Effect of temperature and low oxygen on pericarp hardening of mangosteen fruit stored at low temperature

ผู้แต่ง:ImgDangcham, S, ImgBowen, J, ImgFerguson, IB, ImgDr.Saichol Ketsa, Professor,

วารสาร:

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Influence of Thermal Sterilization on Antioxidant Capacity and Total Phenolics of Spicy Thai Foods)

ผู้เขียน:Imgเพลินใจ ตังคณะกุล, Imgดร.เกศศิณี ตระกูลทิวากร, Imgนางพยอม อัตกวิบูลย์กุล, ImgBoonma Niyomwi, ImgNgamjit Lowvitoon

สื่อสิ่งพิมพ์:pdf

Abstract

Two different styles of spicy Thai food were developed. The fi rst group were sauces for readyto- cook products—‘Mee Kathi’ sauce (MeKa), ‘Phat Mee Paktai’ sauce (PMeP), ‘Phat Khimao’ sauce (PKhi). ‘Kaeng Khua’ sauce (KK), ‘Om Isan’ sauce (OmIs), ‘Chu Chi’ sauce (CC) and ‘Homok’ sauce (HoM). The second group was ready-to-eat foods—‘Khao Soi Nuea’ (KSoi), ‘Mu Phat Phrik Khing’ (PPK) and ‘Khua Kling Mu’ (KKM). These foods and sauces were each packed in a stand-up type aluminum pouch and were heated at 120 ?C for an appropriate time of 15, 25 or 30 min. The antioxidant capacity of the methanol extracts obtained from the sterilized food samples ranged from 5.77 to 42.11 mg vitamin C equivalent per 100 g and the total phenolic content of these foods ranged from 27.73 to 145.93 mg gallic acid equivalent per 100 g. Five selected foods, MeKa, KSoi, PKhi, PPK and KKM, were studied for the infl uence of heat on natural antioxidants to scavenge the 1, 1-diphenyl-2-picrylhydrazyl radical and for changes of the phenolic content. The results showed that the antioxidant capacity in KSoi, KKM, MeKa and PPK was enhanced by amounts of 3–113% and the phenolic content was increased in all products, by amounts of 4–52%.

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 046, Issue 3, May 12 - Jun 12, Page 451 - 460 |  PDF |  Page 

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