Food and Applied Bioscience Journal

Evaluation of Total Phenolic and Flavonoid Contents, Antioxidant, and Antibacterial Activities of Crude Extracts from Roots of Diospyros Gardneri

2024-08-07T09:33:39+07:00

This research aimed to investigate the total phenolic and flavonoid contents, along with the antioxidant and antibacterial activities present in roots of Diospyros gardneri, utilizing various solvents with different polarities. The samples underwent maceration using n-hexane, ethyl acetate, and methanol. Subsequently, the extracts obtained were subjected to phytochemical analysis to determine the levels of flavonoids and phenolics. The antioxidant activity was assessed using the DPPH method, while the antibacterial activity was tested using the disc diffusion method. The results revealed that the crude extracts contained phenolics at concentrations of 0.31, 0.60, and 0.82 mg GAE/mL sample, respectively. Additionally, they contained flavonoids at concentrations of 0.34, 0.65, and 1.38 mg QE/mL sample, respectively. The DPPH antioxidant activity percentages of the crude extracts stood at 47.08%, 79.95%, and 75.23%, respectively. The crude extracts exhibited antibacterial activity against Bacillus cereus, Staphylococcus aureus, and Escherichia coli. Furthermore, both the crude n-hexane and ethyl acetate extracts could inhibit Vibrio harveyi. Among these, the ethyl acetate extracts demonstrated significant inhibition against S. aureus (gram-positive bacteria), with the highest observed inhibition percentage recorded at 33.17±0.02%. These findings imply that the root of D. gardneri harbors bioactive compounds potentially beneficial for disease protection. Therefore, it stands as a valuable source of antioxidants and antibacterial elements, paving the way for the development of pharmaceutical applications and health products that capitalize on D. gardneri's properties.

Utilization of Bauhinia sirindhorniae leaves extract to improve the antioxidant property of gelatin/sarcoplasmic protein film

2024-10-02T10:59:20+07:00

The purpose of developing antioxidant properties of gelatin/sarcoplasmic protein film was to determine the antioxidant properties of Bauhinia sirindhorniae leaves extract (BLE). Bauhinia sirindhorniae leaves were extracted using the maceration method with ethanol, and it was found that the extract exhibited antioxidant properties (DPPH method) 60.30%, phenolic content 0.13 mg GAE/mL, and flavonoid content 0.85 mg QE/mL. When applied by forming into film sheets with BLE concentrations of 0.2% and 0.5%, the film sheets showed antioxidant properties of 49.22% and 55.10%, respectively. Furthermore, the addition of the extract increased the film's lightness, water vapor permeability, and reduced its hardness. However, the film sheets became water solubility and more flexible. This film is suitable for individual food wrapping, which is secondary packaging such as sachets of oil and ingredients, for the convenience of cooking without needing to tear the pouch, which can dissolve in water. Moreover, BLE can enhance the efficiency of the film in resisting oxidative reactions. Thus, it can be used for food preservation.

Influence of Thermal Processing on the Physicochemical Properties, Stability and Antioxidant Activities of Rice Milk containing a Co-Encapsulated Powder of Black Rice and Green Tea

2024-08-14T13:09:46+07:00

This study investigated the influence of various thermal processing methods on the physicochemical properties, total phenolic compounds (TPC), and antioxidant activities of Jasmin rice milk (JRM) enriched with a co-encapsulated powder of black rice and green tea (CEP). Higher concentrations of CEP in JRM enhanced TPC and antioxidant activities, particularly against DPPH and ABTS free radicals. However, preliminary acceptances including color, aroma, and overall appearance diminished at higher CEP levels. Optimal results were observed with a 2% CEP concentration. Thermal treatments at 121 °C for 35 min and 142 °C for 6 sec significantly altered viscosity, pH, and sedimentation stability. The principal component analysis revealed that samples treated at 63°C for 30 min and 72°C for 15 sec exhibited higher characteristics of lightness and viscosity, particularly in terms of TPC values and antioxidant activities. This research provides valuable insights into optimizing the heat treatment process for the application of JRM with CEP, highlighting the balance between processing effects and product quality.