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Bioactive Potential of Gardenia obtusifolia Extracts: Antibacterial Effects of the Ethyl Acetate Fraction against Clinical Pathogens
(2026-03-01)
Natsakulmongkon, Phetrung
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Poeaim, Supattra
Gardenia obtusifolia, a traditional medicinal plant from Southeast Asia, was investigated for its phytochemical composition and bioactivity using methanol extracts and solvent-partitioned fractions from the leaves, fruit pulp, and rind. The plant material was authenticated morphologically and confirmed through matK gene analysis. Phytochemical screening revealed the presence of phenolic compounds, flavonoids, tannins, coumarins, and alkaloids. Among the fractions tested, the rind ethyl acetate fraction exhibited strong antibacterial activity against clinical pathogens, high phenolic content, and potent antioxidant capacity. GC-MS profiling identified key bioactive compounds, including vanillic acid, octadecane, and 5-hydroxymethylfurfural, which likely contribute to the observed bioactivities. Among the solvent fractions, the rind ethyl acetate fraction demonstrated strong anti-tyrosinase activity. This fraction consistently exhibited high phenolic content and potent antioxidant capacity, suggesting that these bioactivities are attributable to key phytochemicals known for antioxidant effects. Purification and GC-MS profiling identified bioactive compounds in the rind ethyl acetate fraction, revealing vanillic acid as a major contributor to antioxidant activity. G. obtusifolia shows great promise for application in the cosmetic industry as a natural ingredient for skin-whitening and anti-aging formulations. However, further in vivo and clinical studies are required, as in vitro results may not directly reflect clinical efficacy.
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Extraction of Gnetum gnemon L. (Melinjo) Leaves Using Deep Eutectic and Conventional Solvents: Phytochemical Contents, Antioxidant Capacity, and Toxicity Assessment
(2026-02-01)
Rushdy, Muhammad Naufal Qaweim
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Awang, Mohd Azrie
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Benjamin, Mohammad Amil Zulhilmi
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Saini, Aniza
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Mohd Rosdan, Muhammad Daniel Eazzat
Gnetum gnemon L. (Melinjo) is widely recognised for its rich bioactive compounds with potential health benefits. This study evaluates the effectiveness of deep eutectic solvents (DESs) and conventional solvents using ultrasound-assisted extraction on the extraction efficiency, antioxidant activity, and toxicity of G. gnemon leaf extracts (GGLE). Four DESs, namely choline chloride-lactic acid (ChCl-LA), choline chloride-glycerol (ChCl-Gly), betaine-lactic acid (Bet-LA), and L-proline-citric acid (LP-CA), were compared with conventional solvents, namely water, methanol, and ethanol. Extraction performance was evaluated based on crude extract yield (CEY), phytochemical content through chlorogenic acid content (CAC), total phenolic (TP), and total flavonoid (TF), as well as antioxidant activity assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Toxicity was assessed using the brine shrimp lethality assay (BSLA). Among all solvents, ChCl-LA yielded the highest CEY (20.23 ± 0.68%), CAC (13.96 ± 0.31 µg/g), TP (92.54 ± 0.74 mg GAE/g), DPPH (84.95 ± 1.49%), ABTS (91.25 ± 0.34%), and FRAP (481.14 ± 2.31 mg TE/g) (p < 0.05), while exhibiting no toxicity with a high LC₅₀ value (6,339.43 µg/mL). Nonetheless, ethanol yielded the highest TF (2.98 ± 0.47 mg QE/g), followed by ChCl-Gly (2.45 ± 0.27 mg QE/g), although non-significant (p > 0.05), with ChCl-LA (2.14 ± 0.27 mg QE/g) placed as the third highest. Overall, DESs, particularly ChCl-LA, demonstrated promising extraction efficiency and non-toxicity compared to conventional solvents, supporting their potential as greener alternatives for extracting bioactive compounds from G. gnemon leaves.
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Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds
(2026-02-01)
Maiyah, Nur
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Kerdpiboon, Soraya
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Kerr, William L.
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Klaypradit, Wanwimol
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Smithisukul, Chayada
Spent coffee grounds (SCGs) represent a potential source of residual bioactive compounds for sustainable reuse. Effects of roasting levels and sequential brewing cycles on recovery of total phenolic content (TPC), total flavonoid content (TFC), caffeine, and chlorogenic acid (CGA) from Arabica and Robusta SCGs were investigated. Coffee beans were roasted (light, medium, dark), brewed through three hydrothermal cycles, and the resulting SCGs extracted with 70% ethanol. The first brewing cycle removed most water-soluble bioactive compounds, while subsequent brews induced smaller compositional changes, indicating the persistence of functional compounds. Roasting influenced the initial bioactive profile, but its impact diminished after brewing. Robusta SCGs retained higher TPC and antioxidant activity while caffeine diminished with brewing cycle, they were relatively stable to roasting while CGA was more heat-sensitive. Principal component analysis confirmed brewing history as the main factor governing SCG chemical profiles. These findings support brewing-informed SCG valorization for sustainable functional food applications.
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Potential of modified rich-polyphenol red rice flour in production of healthy porridge for the elderly
(2025-12-01)
Luangsakul, Naphatrapi
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Tai, Ngo Van
This study aimed to develop nutritionally enhanced red rice porridge suitable for elderly individuals by using native, ultrasonicated, and pregelatinized red rice flours (Hommali and Manpo). Porridges were formulated with 10 % and 15 % rice flour and evaluated for pasting and rheological properties, antioxidant release, and starch digestibility. All samples exhibited shear-thinning properties (n < 1). Ultrasonication, especially in the 15 % Manpo sample, significantly improved polyphenol release and reduced estimated glycemic index (eGI = 63.25), while achieving spoon-thick texture (IDDSI Level 4). Pregelatinized flours showed rapid rehydration, suitable for instant product. A high eGI (73.96) was also observed in the sample utilizing Hommali pregelatinized rice flour at a concentration of 10 %. Multivariate analysis confirmed the influence of flour modification and amylose content on functional attributes. These findings support ultrasound as a promising green technology for elderly-targeted porridge products. Especially, ultrasonicated red rice flour, particularly at 15 % concentration, provided an optimal balance between texture and functional bioactivity, making it a promising ingredient for elderly-focused nutritional products.
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Insights from dual-platform metabolomics on durian flowers: An alternative source of procyanidins from agricultural waste with bioactivities
(2025-07-01)
Potijun, Supakorn
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Pattarapipatkul, Nattaya
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Boonma, Pitchakorn
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Pewlong, Putthamas
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Pathtubtim, Intira
Procyanidins, which are polyphenol compounds in grape seeds, apples, and berries, are known for their anti-inflammatory and antioxidant properties. In this study, we investigated durian flowers, an agricultural waste, as a novel procyanidin source. Durian trees bloom prolifically, but not all flowers develop into mature fruits, representing underutilized resources. Dual-platform metabolomic analysis using ultra-high-performance liquid chromatography with electrospray ionization quadrupole time-of-flight mass spectrometry and gas chromatography–mass spectrometry annotates polyphenols such as (−)-epicatechin, procyanidins B1, B2, and C1. The 80 % (v/v) ethanol extraction yielded a crude extract with a total procyanidin content of 7.68 mg/g. Bioactivity assays revealed that the procyanidin-rich crude extract reduced oxidative stress and exhibited anti-inflammatory effects against UVA in human keratinocytes (HaCaT). This study is the first to propose durian flowers as a sustainable and cost-effective procyanidin source with potential application in the nutraceutical and cosmeceutical industries, contributing significantly to the repurposing of agricultural waste through green technology.
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Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
(2025-04-01)
Maiyah, Nur
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Kerdpiboon, Soraya
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Supapvanich, Suriyan
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Kerr, William L.
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Sriprom, Pongsert
Spent coffee grounds (SCGs) are the residual product from brewing coffee and contain valuable bioactive compounds. This study investigated the effects of hydrothermal brewing cycles on the bioactive compounds and antioxidant capacity of medium roasted Arabica (A) and Robusta (R) SCGs. SCGs from A and R were prepared using 3 levels of brewing cycles at 92–95 °C/900 kPa. The SCGs were collected and air dried at 60 °C to achieve a moisture content of less than 4 % wb. Field emission scanning electron microscopy (FE-SEM) imaging showed that brewing increased SCGs porosity, allowing more moisture retention and enhanced extraction of compounds on subsequent cycles. SCGs also became less pigmented after additional brewing. Fourier-transform infrared (FTIR) spectra confirmed the retention of chemical components after each cycle, indicating a level of stability in the functional groups. Ethanol extraction yielded higher total phenolic content (TPC), while water extraction resulted in greater total flavonoid content (TFC); however, both decreased with additional hydrothermal brewing cycles. Caffeine and chlorogenic acid were more abundant in ethanol extracts, whereas water extracts exhibited stronger antioxidant activity (measured by ABTS and FRAP), particularly in Robusta SCGs. The bioactive compounds and antioxidant capacity were reduced with additional SCGs brewing. Significant correlations between TPC, TFC, caffeine, and antioxidant measures underscore the potential for the sustainable reuse of SCGs as a bioactive resource. Overall, hydrothermal brewing cycles enhanced the extraction and utilization of bioactive compounds from SCGs, contributing to the development of value-added products that promote health and sustainability.
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Application of tempeh and split gill mushroom extracts in herbal fresh sausage: Evolution of antioxidant and antimicrobial activities
(2025-03-01)
Somsri, A.
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Yodsenee, K.
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Suthirawat, S.
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Pilasombut, K.
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Rumjuankiat, K.
Tempeh, recognized as a high-protein meat alternative, is gaining popularity across Asian countries, while split gill mushroom (Schizophyllum commune), rich in essential nutrients, are increasingly consumed in Southeast Asia. The antioxidant activities of all treatments were significantly higher than the control (p<0.05). Furthermore, formulations containing split gill mushroom (R3, R4, and R5) exhibited lower initial total plate count (TPC) values compared to the other formulations. Sensory evaluation was then conducted on sausages containing tempeh, split gill mushrooms, and their combinations in ratios of 1:1, 1:3, and 3:1, yielding overall acceptance scores of 3.93, 3.30, 4.27, 5.33, and 3.37, respectively. The combination with a 3:1 tempeh-to-mushroom ratio demonstrated the highest consumer acceptance. Therefore, the study on the application of tempeh and split gill mushroom extracts in herbal fresh sausage is provided valuable information for developing plant-based products and functional foods in the future.
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Siamese neem tree as a natural preservative: Chemical profile, antioxidant properties, and antibacterial efficacy against foodborne pathogens and spoilage bacteria
(2025-03-01)
Puttongsiri, Tongchai
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Manichart, Nutcha
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Teerarak, Montinee
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Sikhao, Potjana
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Somala, Naphat
The objective of the present study was to investigate the effect of various ethanol in water solvent systems (0, 25, 50, 75 and 100 % v/v) on the extraction crude yield, total phenolic content, total flavonoid content, and chemical profile of Azadirachta indica (Siamese neem tree) leaf extracts. In addition, the antioxidant and antimicrobial properties were investigated using in vitro assays. Crude yield was highest for the water extract (5.78 g/100 g DW) and decreased with increased ethanol. Total phenolic and flavonoid contents were highest in the 75 % ethanol extract (26.95 mg GAE/g crude and 23.73 mg QE/g crude, respectively). GC-MS analysis of the 75 % ethanol extract revealed 33 bioactive compounds, accounting for 96.33 % of the total area. Significant components included benzene, 1,4-bis(phenylmethyl)- (15.05 %), and naphthalene, 1,6-dimethyl- (10.98 %); also present were sterols, fatty acids, hydrocarbons, aromatic, and heterocyclic compounds, indicating a complex chemical profile. In antioxidant assays, the 75 % ethanol extract revealed the highest DPPH radical scavenging activity (IC<inf>50</inf>: 143.03 mg/L), reducing power (IC<inf>50</inf>: 378.69 mg/L), and lipid peroxidation (IC<inf>50</inf>: 526.25 mg/L). However, the absolute ethanol extract exhibited both the highest metal chelating activity (IC<inf>50</inf>: 382.60 mg/L) and the strongest antimicrobial activity, inhibiting all 11 tested foodborne pathogenic and spoilage bacteria. The lowest minimum inhibitory concentration (MIC) of 25 mg/mL was observed for Staphylococcus aureus, Aeromonas hydrophila, Pseudomonas fluorescens, Latilactobacillus sakei, Streptococcus sp., and Lactococcus cremoris, with inhibition zone diameters of 27.21, 28.79, 28.19, 17.60, 15.09 and 11.20 mm, respectively. Similarly, the lowest minimum bactericidal concentration (MBC) of 25 mg/mL was obtained for S. aureus and L. sakei, indicating potent antibacterial effects against these species. Future studies should include direct comparative analyses of neem extracts and synthetic preservatives to evaluate further their relative efficacy and applicability in real-world food systems.
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Valorization of banana peel by-product: An innovative component for gluten-free cookies rendered with corn flour
(2025-03-01)
Pomasa, Panjit
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Sai-Ut, Samart
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Sinthusamran, Sirima
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Techavuthiporn, Chairat
Banana peels produce considerable amounts of waste during consumption and processing in the agroindustry. The preliminary study shows that ripened banana powder (RBP) is a beneficial source of natural antioxidants. This was shown by measuring its antioxidant activity with DPPH radical scavenging (DPPH-RS) (639.11 mg TE/100 g) and ABTS radical scavenging (ABTS-RS) (772.46 mg TE/100 g). This study aimed to investigate the feasibility of incorporating RBP into corn flour cookies as a viable ingredient for functional food products, considering its health benefits and gluten-free status. The cookies were enriched by substituting portions of the corn flour in the control formulation with varying levels of RBP: 0 % (C-0RBP), 3 % (C-3RBP), 6 % (C-6RBP), 9 % (C-9RBP), and 12 % (C-12RBP). Cookies provided with a substitution of up to 9 % RBP were found to be sensory-acceptable. Consequently, the physicochemical properties and storability of C-9RBP cookies were continuously examined in comparison with C-0RBP. The enrichment of cookies with RBP may improve their nutritional profile and bioactive properties, as evidenced by elevated levels of fiber and total phenolic compounds. The findings demonstrated a notable disparity in the cookie structures and functional groups between the two formulations, as evidenced by scanning electron microscopy and Fourier transform spectroscopy. The incorporation of RBP markedly improved the antioxidant activities of the cookies, as evaluated by DPPH-RS and ABTS-RS assays. The storability test indicated that C-9RBP exhibited lower peroxide value content and maintained a higher level of hardness relative to C-0RBP. The findings of this investigation suggested that RBP has the potential to serve as an alternative nutrient source, potentially contributing to human health by serving as a natural source of antioxidants.
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Quantification of total beta-glucan, ganoderic acid A and antioxidant activity of Ganoderma lucidum (Lingzhi) powder
(2025-02-01)
Vijitrotai, P.
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Vijitrotai, N.
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Puttongsiri, T.
This study aimed to investigate the polysaccharide, triterpene and antioxidant properties of Ganoderma lucidum powder obtained through commercial extraction and spray drying from various species of G. lucidum. The different species of G. lucidum, MG2 and G2, were used in these studies. The dried mushroom was ground and stored in an airtight black polythene bag at room temperature until use. Commercial water extraction (100°C in 76 min) and spray drying (inlet temperature 140°C and outlet temperature 80℃) were used to produce lingzhi powder. Ganoderma lucidum MG2 and G2 were extracted and then spray-dried with and without maltodextrin to make lingzhi powder. It was found that the species and presence of maltodextrin influence the antioxidant activity of G. lucidum (lingzhi powder). From the analysis of G. lucidum MG2 and G2 powder after spray drying, it was found that G. lucidum MG2 had the highest total amount of antioxidants by the ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) methods, with G. lucidum powder from MG2 found to be greater than G2. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) revealed that G. lucidum G2 had better antioxidation properties. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) method showed that extracts from G. lucidum G2, followed by G. lucidum MG2 offered antioxidant activity. A high-performance liquid chromatographic (HPLC) analysis of β-glucan from Ganoderma to differentiate the various species of the genus Ganoderma. Results show that the highest β-glucan content ranged from 9.9149 to 38.8291 mg/100 mg. It was found of ganoderic acid A varying from 0.8502 to 0.9241 mg/100 mg was found to contribute to local medicinal mushroom habitats and significantly contributed to the accumulation of bioactive compounds or nutraceutical products, such as β-glucan content.

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