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    Influence of drying methods on isoflavones, soyasaponins, fatty acids, and aroma profiles in Thai fermented black soybean (thua nao)
    (2026-05-01)
    Mathatheeranan, Pakavit
    ;
    Wongprasert, Thanakorn
    ;
    Wu, Wei Yuan
    ;
    Wang, Huei Ju
    ;
    Chang, Hsin Jo
    Drying treatments significantly influenced non-volatile and volatile components in dried thua nao products. The effects of four drying methods, including natural sun drying (SUN), hot air oven drying (HOT), microwave vacuum drying (MIC), and vacuum oven drying (VAC), on isoflavone, soyasaponin, fatty acid, and aroma-active compound profiles were evaluated using mass spectrometry technique. The results showed that the profiles of isoflavones, soyasaponins, and aroma-active compounds were significantly affected by drying treatments, whereas fatty acid contents showed less pronounced differences. The SUN-treated samples contained higher levels of aroma-active compounds, while SUN treatment showed the greatest degradation of isoflavones and soyasaponins. In contrast, vacuum-based drying treatments (MIC and VAC) effectively preserved isoflavone, soyasaponin compounds but resulted in a loss of aroma-active compounds. The HOT treatment, as recommended drying method, provided both aroma-active compounds and retained isoflavones and soyasaponins. This research revealed the correlations among isoflavones, soyasaponins, and aroma components.
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    Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables
    (2023-01-01)
    Maser, Wahyu Haryati
    ;
    Maiyah, Nur
    ;
    Nagarajan, Muralidharan
    ;
    Kingwascharapong, Passakorn
    ;
    Senphan, Theeraphol
    Maser WH, Maiyah N, Nagarajan M, Kingwascharapong P, Senphan T, Ali AMM, Bavisetty SCB. 2023. Effect of different extraction solvents on the yield and enzyme inhibition (α-amylase, α-glucosidase, and lipase) activity of some vegetables. Biodiversitas 24: 3320-3331. The present study investigated the in vitro inhibition of α-amylase, α-glucosidase, and lipase, and antioxidant activities (DPPH, metal chelating, and FRAP) of Allium cepa L., Apium graveolens L., Coriandrum sativum L., and Petroselinum crispum (Mill.) Fuss using solvent 80% ethanol, absolute ethanol, acetone, methanol, n-hexane, chloroform, and hot water. The total phenolic content (TPC) and the FTIR and GC-MS characterization spectra were compared with the activities. The TPC of 80% ethanol extract in A. graveolens L. was the highest among the extracts, with 23.78 mg GAE/g extract. The 80% ethanol extract exhibited the most potent antioxidant activity on DPPH radical scavenging (A. graveolens, 125.57 mg AEAC/g extract), metal chelating (C. sativum, 92.85 mg EECC/g extract), and FRAP activities (C. sativum, 46.98 mg AEAC/g extract). The 80% ethanol extract showed the highest anti-α-amylase (P. crispum, 30.61 mmol ACE/g extract) and anti-α-glucosidase (A. cepa, 595.28 mmol ACE/g extract) activities. In comparison, the absolute ethanol extract of C. sativum showed the highest anti-lipase activity (42.10% inhibition). According to the FTIR spectra, the 80% ethanol extract of the four green leafy vegetables is predicted to have several active compounds. GC-MS identified the compounds responsible for the activity. Studies on the recovery potential of active compounds as oral agents to treat diabetes mellitus with certain solvents are very useful in producing oral agents and functional foods to prevent diabetes mellitus.
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    Effect of different drying methods on phenolic content, antioxidant, antidiabetic, anti-obesity, and inhibition kinetic properties of selective green leafy vegetables
    (2023-01-01)
    Maser, Wahyu Haryati
    ;
    Karnjanapratum, Supatra
    ;
    Kingwascharapong, Passakorn
    ;
    Venkatachalam, Karthikeyan
    ;
    Ali, Ali Muhammed Moula
    The present study assessed the impact of dehydration drying, oven drying, and freeze drying on Total Phenolic Content (TPC), antioxidant activities (DPPH, metal chelating, and FRAP), and the inhibition activity of α-amylase, α-glucosidase, and lipase in selected green leafy vegetables, namely celery (Apium graveolens L.), coriander (Coriandrum sativum L.), parsley (Petroselinum crispum (Mill.) Fuss), and spring onion (Allium cepa L.). FTIR analysis was conducted to examine the functional groups, GC-MS was utilized to characterize the compounds, and a kinetic study of α-glucosidase inhibition was undertaken to assess its inhibitory mode as an antidiabetic agent. Freeze drying exhibited the highest extraction yield (17.89% to 26.15%). However, freeze-drying showed lower drying efficiency, TPC, and bioactivities. Oven drying showed the highest bioactivities, including antioxidant and enzyme inhibitory activities. Spring onion demonstrated the highest bioactivity with dehydration drying, particularly in α-glucosidase inhibitory activity. The results notified that oven drying can be highly suitable for green leafy vegetables with thinner structures, facilitating an efficient drying process. On the other hand, dehydration drying is better suited for thicker green leafy vegetables with the appropriate heat pump intensity. The results for bioactivities were aligned with the observed inhibition mechanism, functional groups, and bioactive compounds in the samples analyzed via FTIR and GC-MS analysis. Therefore, selecting the drying method for a specific sample should consider its unique characteristics to ensure optimal bioactivity.
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    Carbaryl insecticide decomposition after application on oyster and jew’s ear mushrooms cultivations
    (2021-04-01)
    Pumnuan, Jarongsak
    ;
    Insung, Ammorn
    ;
    Phutphat, Sudjai
    One of the major problems in the cultivation of oyster and Jew’ s ear mushrooms is the damage from various insect and mite pests. Farmers occasionally used pesticides to control the pests, resulting in contamination of the product. The purpose of this study was to evaluate the decomposition of carbaryl insecticide found in oyster and Jew’ s ear mushrooms. The carbaryl residue, in both mushrooms and on the associated growing bags, was then investigated. The carbaryl insecticide, at different concentrations (0, 850 (recommendation) and 1,700 ppm) was sprayed 2 times: 3 days before, and during the first cap opening. The samples were collected after final spraying on days 0, 1, 3 and 6. The samples were extracted and analyzed for carbaryl residues by GC-MS. The results showed that the oyster and Jew's ear mushrooms sprayed with the 850 ppm carbaryl had residue concentrations of less than 0. 45 ppm on the 3<sup>rd</sup> day. Additionally, the growing bags presented carbaryl residues on day 0 with 1 . 86 and 0. 13 ppm for oyster and Jew’ s ear mushrooms, respectively. The experiment of 1,700 ppm carbaryl treatment resulted in residues on the 6<sup>th</sup> day that were less than 0. 63 ppm. The contaminations observed in the oyster and Jew’ s ear growing bags on day 0 were 3. 75 and 0. 80 ppm, respectively. Our study would recommend that in cases where carbaryl insecticide use in mushroom cultures is imperative, carbaryl application at the recommendation dose should be made 3 days before the harvesting period, in the interest of consumers safety.