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Author: search.filters.author.Kanlayanarat, S.Has files: No

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    Comparative study of organic solvents and extraction conditions on colour and antioxidant capacity in red cabbage
    (2017-01-01)
    Junka, N.
    ;
    Rattanamechaiskul, C.
    ;
    Wongs-Aree, C.
    ;
    Kanlayanarat, S.
    In industrially natural-dye production, there are many organic solvent with different efficiencies for extracting colour and antioxidants of red cabbage. The objective of this study was to investigate appropriate organic solvent and extract condition on colour and antioxidant activity. Two organic solvents were used for extraction: ethanol for hydrophilic antioxidants and hexane for lipophilic antioxidants. Experimental results showed that red cabbage extracted by ethanol was significantly higher in purple colour, anthocyanin content, total phenolic content, antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl radical assay (DPPH), and ferric reducing/antioxidant power assay (FRAP) than extraction by hexane due to anthocyanins being the main phenolic compound in extract. To find the appropriate concentration and extraction time, the results revealed that the red cabbage extracted by 70% ethanol for 18 h was suitable for extracting bioactive polar compounds, such as hydrophilic antioxidants.
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    Effect of high-temperature fluidized bed drying on quality of 'Kum Doi Saket' variety of purple rice
    (2015-01-01)
    Junka, N.
    ;
    Wongs-Aree, C.
    ;
    Rattanamechaiskul, C.
    ;
    Kanlayanarat, S.
    ;
    Boonyaritthongchai, P.
    The objective of this study was to investigate the effects of high-temperature drying in a range of 100-150 °C using fluidization technique on quality changes of 'Kum Doi Saket' indigenous purple rice variety in Thailand. Experimental results revealed that using high temperature process reduced free fatty acid content (FFA) in kernel without any effects on kernel colour, anthocyanins and antioxidant content. A higher process temperature resulted in a better quality of brown rice in terms of FFA. Moreover, it was found that the antioxidant activity of purple rice subjected to various drying conditions and tested by 2,2-diphenyl-1-picrylhydrazyl radical assay (DPPH) technique showed no significant difference with the reference purple rice. As for FFA level, it significantly decreased when the samples were dried at temperatures of 130 and 150 °C. The present study found that within the range of parameters studied, the purple rice harvested at 28.3% (d.b.) moisture content of dried at 150 °C for 1.5 minutes was of the best quality. This drying temperature did not affect the anthocyanin content nor the antioxidant activity of purple rice and had the highest drying rate.
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    Alleviation of internal browning in pineapple fruit by peduncle infiltration with solutions of calcium chloride or strontium chloride under mild chilling storage
    (2013-01-01)
    Youryon, P.
    ;
    Wongs-Aree, C.
    ;
    McGlasson, W. B.
    ;
    Glahan, S.
    ;
    Kanlayanarat, S.
    The development and control of internal browning (IB, a form of chilling injury) were studied in fruit of two commercial cultivars of pineapples. The symptoms develop in tissues surrounding the core when the fruit are stored at <15 °C for several weeks. It was found that core and the fruitlets of fruit of 'Smooth Cayenne' and 'Trad-Srithong' could be effectively infiltrated with water soluble carmoisine dye or salt solutions by transpiration via the peduncle over three days at storage temperatures of 8, 13, and 20 °C. IB was more severe in 'Trad-Srithong' than in 'Smooth Cayenne' fruit particularly at 8 °C. Infiltration via the peduncle increased calcium or strontium concentrations in the core and adjacent flesh tissue and reduced IB in 'Trad-Srithong' stored at 13 °C. There were no differences in severity of IB between green and quarter ripe fruit. Infiltration with calcium or strontium through the peduncle was more effective when the treatment was applied to freshly harvested fruit under mild chilling conditions. © 2008 IFRJ, Faculty of Food Science & Technology, UPM.
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    Response of internal browning in pineapple fruit vacuum infiltrated with solutions of calcium chloride or strontium chloride
    (2012-02-28)
    Youryon, P.
    ;
    Wongs-Aree, C.
    ;
    McGlasson, W. B.
    ;
    Glahan, S.
    ;
    Kanlayanarat, S.
    The development of internal browning (IB) was studied in pineapple fruits treated with CaCl<inf>2</inf> and SrCl<inf>2</inf>. 'Smooth Cayenne', '73-50' and 'Gold' grown in Queensland, Australia were vacuum infiltrated at 30 kPa for 2 min in aqueous solutions of 0.18 M CaCl<inf>2</inf> or 0.18 M SrCl <inf>2</inf>, stored at 13 or 20°C (80-90% RH) for 14 days, and assessed for IB after 3 days at 20°C. In Australian grown 'Smooth Cayenne', black heart (BH), a form of IB is a common disorder found in the fruit maturing during the winter months. Storage at 13°C increased IB in 'Smooth Cayenne' fruit harvested in March, September and December 2007 and in February 2008 but there was a low incidence of IB only in 'Gold' harvested in September 2007. Fruit of '73-50' harvested in September 2007 had a high incidence of IB but no IB developed in fruit of this cultivar harvested in December 2007. Vacuum infiltration did not significantly increase the calcium content in the core or adjacent flesh tissue and treatment with calcium or strontium had no effect on the incidence or severity of IB.
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    Development of internal browning during low temperature storage of pineapple cv. 'Trad-Srithong' fruit harvested at different times of the day
    (2011-07-01)
    Youryon, P.
    ;
    Wongs-Aree, C.
    ;
    McGlasson, W. B.
    ;
    Glahan, S.
    ;
    Kanlayanarat, S.
    Pineapple plants cv. 'Trad-Srithong' (Ananas comosus L.) were found to exhibit crassulacean acid metabolism (CAM). The concentrations of organic acids were higher in mature crown and stem leaves harvested at 0600 than at 1200 h but there were no significant differences in acid concentrations among fruit harvested at these times. Fruit of 'Trad-Srithong' (Queen group) are highly sensitive to internal browning (IB), a form of chilling injury, when stored at <15 °C. Fruit were harvested at 0600 and 1200 h and stored at 8, 13 and 20 °C. IB developed in fruit stored at 8 and 13 °C after 10 days but no symptom developed in control fruit stored at 20 °C. Time of day, when the fruit were harvested had no effect on the development of IB in 'Trad-Srithong' fruit. TA increased in fruit during storage at all temperatures. Juice extracted from the pulp had higher TA and lower pH than the core tissue and symptoms of IB were more severe in the flesh surrounding the core. Ascorbic acid decreased late during storage period.