Pinsirodom, Praphan

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Pinsirodom, Praphan
Alternative Name
Pinsirodom, P.
Main Affiliation
Email
praphan.pi@kmitl.ac.th

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    Item type:Publication,
    Evaluation of oxidative stability and some quality characteristics of chinese-style sausage as affected by the addition of roselle extract and different sweetenersl
    (2011-12-01)
    Parinyapatthanaboot, T.
    ;
    Pinsirodom, P.
    The purpose of this study was to evaluate the oxidative stability and qualities during storage of Chinese-style sausages with addition of roselle extract and different sweeteners. The Chinese-style sausage with 0.3% (w/w) roselle extract and 16.6 % (w/w) sucrose or sugar alcohols (lactitol, moltitol and xylitol) were stored at room temperature (29±1 ?C) for four weeks in a vacuum plastic bag. The results showed that Chinese-style sausage with xylitol addition had lower moisture content and water activity (p<0.05). Chinese-style sausages with sugar alcohols addition exhibited the lower TBARS values (p<0.05) compared to those of sucrose added sausage or control (no roselle extract). According to color parameters of Chinese-style sausage, lactitol added sample was higher in lightness (CIE L*) and yellowness (CIE b*). However, no significant differentces (p=0.05) on chroma and browning index of all Chinese-style sausage samples were observed. Considering texture profile analysis (TPA), xylitol added sausage showed better values in hardness, adhesiveness, springiness and gumminess than those of lactitol or maltitol added samples. Adding roselle extract with xylitol in Chinese-style sausage not only improves quality and delays lipid oxidation, but also retains the similar texture qualities compared to the original Chinese-style sausages.
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    Item type:Publication,
    Antioxidant activity and phenolic acid composition in different parts of selected cultivars of mangoes in Thailand
    (2018-01-01)
    Pinsirodom, P.
    ;
    Taprap, R.
    ;
    Parinyapatthanaboot, T.
    Total polyphenol contents, phenolic acid composition and antioxidant properties in peel, flesh and seed kernel of green mature (GM) and fully ripe (FR) mangoes of six cultivars (Khiew Sawoey, Nam Dokmai, Rad, Chok Anan, Fah Lan and Kaew Dum) were investigated. Results showed that all mango seed kernels contained highest content of total polyphenols, followed by those observed in peel and flesh. For GM and FR mango flesh, the highest amount of total polyphenols was found in Kaew Dum whereas Fah Lan showed the lowest amount. Mango seed kernel of all cultivars in FR stages exhibited the highest DPPH scavenging activity, ferric reducing antioxidant potential (FRAP) and H<inf>2</inf>O<inf>2</inf> scavenging activity, followed by those observed in peel and flesh. Peel and flesh of all FR mango samples tended to possess higher antioxidant capacities compared to those of GM mangoes, while GM mango seed kernels showed higher antioxidant potentials over the ripe ones. For all mango samples, the correlation among DPPH, FRAP and H<inf>2</inf>O<inf>2</inf> as well as their correlation with the total polyphenol content were highly correlated with positive correlation coefficients. Phenolic acid, as determined by high performance liquid chromatography, which found in all parts of mangoes was caffeic acid. Different types and contents of phenolic acids were found in all parts of each mango cultivar. The results indicated that mangoes, especially in peel and seed kernels, can be good sources of phenolic compounds with strong antioxidant.