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Subject: search.filters.subject.Anthocyanins

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    Smart Antibacterial Sponge Based on Basil Seed Mucilage/Agar/Mandelic Acid with pH Responsive Feature by Butterfly Pea Extract
    (2026-01-01)
    Subyai, Natkitta
    ;
    Pitpisutkul, Vipawan
    ;
    Kruta, Pannita
    ;
    Phonrat, Arnon Sai anan
    ;
    Prachayawarakorn, Jutarat
    The development of antimicrobial wound dressings is critical for enhancing wound healing and preventing infections. This study presented a novel antimicrobial sponge composed of both basil seed mucilage and agar with the addition of mandelic acid as an antibacterial agent, including the incorporation of butterfly pea extract as a pH sensitive substance. The sponges were fabricated through a freeze-drying process, using succinic acid as a crosslinking agent. The functional group analysis offered the infrared-shifted peak position of O-H stretching and O-H bending in basil seed mucilage/agar/succinic acid sponges with the addition of mandelic acid and the extract, indicating of hydrogen bond formation among the crosslinked natural polymers, mandelic acid and the extract. The morphology of the crosslinked sponges incorporated mandelic acid and the extract revealed the opened-cell structures with interconnected cell walls. The crosslinked antibacterial sponges greatly promoted their mechanical properties and gel fraction. The inclusion of mandelic acid did not change the porosity or water retention of the sponges, but the addition of the extract enhanced their swelling behavior. While mandelic acid improved antibacterial activity against both Staphylococcus aureus and Escherichia coli; the extract, provided notable pH-responsive characteristics. The color measurement and cytotoxicity assay were also examined.
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    Influence of Harvesting Time on Phytochemical Content of Colored Brown and Parboiled Rice
    (2025-01-01)
    Rodnuch, Nattareeporn
    ;
    Burum, Kiattisak
    ;
    Aninbon, Chorkaew
    Colored rice receives more attention from consumers because of its high phytochemicals and antioxidant activity beneficial to health. The aims of this investigation were to quantify the important phytochemicals and antioxidant activity in three varieties of colored rice for production of parboiled rice and to determine the effects of harvest time on phytochemicals and antioxidant activity in parboiled rice. Three colored rice varieties were planted in a split plot design with four replications. Main-plot was three rice varieties and sub-plot consisted four harvesting dates including 15, 20, 25 and 30 days after anthesis (DAA). Sangyod had the highest total phenolic content (77.34 mg GAE/100g), and harvest at 15 DAA provided the highest phenolic content (63.53 and 109.47 mg GAE/100g in brown and parboiled rice). Riceberry had the highest anthocyanin (65.91 mg/g seed), and harvest at immature stages gave the highest anthocyanin content. Riceberry also had the highest GABA content and harvest at 15 DAA had the highest GABA content. Harvesting time of 15 DAA had the highest antioxidant activities. Parboiling increased total phenolic content in Riceberry and Tubtin Chumphae and increased GABA content in all rice varieties, yet reduced anthocyanin content.
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    The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat
    (2019-08-01)
    Pinsirodom, Praphan
    ;
    Parinyapatthanaboot, Thanawoot
    ;
    Taprap, Ruchira
    ;
    Kaewthong, Pensiri
    The in vitro scavenging ability of roselle anthocyanin extract (RAE) against reactive nitrogen species (RNS) was compared to anthocyanin extracted from black carrots and red grapes. These anthocyanin samples exhibited concentration and pH dependence on nitrite scavenging activity, with the activity decreasing as pH was increased over the range of 3.0 to 9.0. Concentration dependent activity was also observed for the nitric oxide scavenging and inhibition of peroxynitrite induced oxidation of Evans blue dyes. The potency of RNS scavenging activity for the anthocyanins tested was in the order of grapes > roselle > black carrots. The RAE was then evaluated for its capacity in nitrite reduction in Vienna pork sausage and traditional Thai fermented pork, called Nham. The residual nitrite in Vienna pork sausage treated with 0.3% RAE at 125 or 250 mg/kg reduced nitrite to 65 and 168 mg/kg respectively, after being stored at 4±1 0C for 24 days. The residual nitrite in all Nham samples rapidly decreased around 90% of the initial nitrite level after 3 days of fermentation at 30±1 0C. Overall results show that RAE was a good source of strong reactive nitrogen species scavengers and can potentially be used as a natural nitrite reduction agent in meat products.
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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.