Pinsirodom, Praphan

Preferred name

Pinsirodom, Praphan

Alternative Name

Pinsirodom, P.

Main Affiliation

School of Food Industry

praphan.pi@kmitl.ac.th

Now showing 1 - 9 of 9

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Antioxidant properties, selected enzyme inhibition capacities, and a cosmetic cream formulation of Thai mango seed kernel extracts
(2017-01-01)
Namngam, Chaianun
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Pinsirodom, Praphan
Purpose: To investigate the antioxidant properties, the inhibition of selected enzyme activities of ultrasonication-assisted mango seed kernel extract (MSKE), and to evaluate the physical stability and skin irritation properties of a cosmetic cream formulated with MSKE. Methods: Choke-Anan MSKE and a Kaew cultivar of Thai mangoes were prepared by ultrasonication-assisted extraction. Antioxidant activities (DPPH, FRAP, H2O2 scavenging assay, ABTS), antityrosinase, anti 5-lipoxygenase, antihyaluronidase and anti α-glucosidase were determined. Cosmetic creams containing 0, 1, 2 and 3 % of MSKE were prepared and evaluated for physical stability. The most stable formulation was subjected to the clinical skin irritation test. Results: The yield, total polyphenol content, antioxidant properties and inhibition of 5- lipoxygenase, hyaluronidase and α-glucosidase were higher (p < 0.05) for MSKE from Choke- Anan than from Kaew cultivar. The MSKE from both cultivars showed no significant difference (p > 0.05) in tyrosinase inhibition activity compared to arbutin. However, a slightly lower α-glucosidase inhibition activity than acarbose was observed. The cosmetic cream containing 1 % Choke-Anan MSKE had good physical stability with no skin irritation. Conclusion: MSKE exhibits good antioxidant and enzyme inhibitory activity. Thus, it is a potentially natural functional ingredient for use in food and cosmetic industries.
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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
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Parinyapatthanaboot, Thanawoot
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Taprap, Ruchira
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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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Fractionation, antioxidant and inhibitory activity of Thai mango seed kernel extracts
(2018-01-01)
Namngam, Chaianun
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Boonyuen, Supakorn
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Pinsirodom, Praphan
Mango seed kernel extracts (MSKE) from Kaew and Choke-Anan mango cultivars were fractionated using Sephadex LH-20 column chromatography. Antioxidant activity and the inhibitory effects on tyrosinase, 5-lipoxygenase, hyaluronidase and α-glucosidase of MSKE fractions were evaluated. The key components of polyphenol, found in the most active fraction, were identified using LC-ESI-MS. Three major isolates were obtained from both cultivars of the MSKE with the absorbance being higher for Choke-Anan than Kaew. Fraction 3 of MSKE from both cultivars showed significantly (P ≤ 0.05) higher antioxidant activity and 5-lipoxygenase, hyaluronidase and α-glucosidase inhibitory activity with Choke-Anan more effective than Kaew. Six different polyphenols were found in fraction 3 of both cultivars. These were tri-o-galloyl-glucoside, tetra-o-galloyl-glucoside, maclurin tri-o-galloyl-glucoside, penta-o-galloyl-glucoside, hexa-o-galloyl-glucoside, and hepta-o-galloyl-glucoside. In the MSKE from Choke-Anan, hexa-o-galloyl-glucoside, and tetra-o-galloyl-glucoside were the two major components, whereas in the MSKE from Kaew tetra-o-galloyl-glucoside was the only major component. The results indicate that MSKE is a suitable by-product that could be utilised for adding value to the mango processing industry and could represent a valuable input into functional foods and pharmaceutical production.
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Characteristics, Functional Properties, and Antioxidant Activities of Water-Soluble Proteins Extracted from Grasshoppers, Patanga succincta and Chondracris roseapbrunner
(2018-01-01)
Chatsuwan, Niphattha
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Nalinanon, Sitthipong
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Puechkamut, Yuporn
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Lamsal, Buddhi P.
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Pinsirodom, Praphan
Water-soluble proteins extracted from two species of grasshoppers, Patanga succincta (WSPP) and Chondracris roseapbrunner (WSPC), were characterized as well as their functional properties and antioxidant activities were investigated. The extraction yield, on a wet weight basis, was 7.35% and 7.46% for WSPP and WSPC, respectively. The most abundant amino acid in both proteins was glutamic acid, followed by aspartic, alanine, and leucine, in that order. The electrophoretic study revealed that proteins with MW of 29, 42, 50, 69, and 146 kDa were the major protein components in WSPP and WSPC. FTIR analysis showed that those proteins remained their structural integrity. The surface hydrophobicity at pH 7 of WSPC was higher than WSPP, but the sulfhydryl group content did not show significant difference between the proteins from two species. Both grasshopper proteins were mostly soluble in strong acidic and alkaline aqueous solutions with a minimum value at pH 4. Those proteins exhibited poor emulsifying properties and foaming capacity, but they had greater foaming stability compared with bovine serum albumin (BSA) (p<0.05). WSPC showed greater DPPH• and ABTS•+ scavenging activities and ferric-reducing antioxidant power (FRAP) than did WSPP (p<0.05). Therefore, based on characteristics and functional properties, water-soluble proteins from both edible grasshoppers can be used as an ingredient in food applications.
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Characterization, functionality and antioxidant activity of water-soluble proteins extracted from bombyx mori linn.
(2018-05-01)
Chatsuwan, Niphattha
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Puechkamut, Yuporn
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Pinsirodom, Praphan
The yield of water-soluble protein extracted from silkworm pupae, Bombyx mori Linn. (WSPB) was 3.96% by wet weight basis. The major amino acids found in WSPB were glutamic acid, which was the most abundant, followed by histidine, phenylalanine and glycine in that order. The electrophoretic study revealed that proteins with MW of 37, 64 and 75 kDa were the major protein components in WSPB. Based on FTIR analysis, WSPB remained its structural integrity. The surface hydrophobicity, free and total sulfhydryl group contents were 3.52, 22.17 µmol/g and 23.08 µmol/g, respectively. WSPB was highly solubilized in the pH range of 5-11. WSPB exhibited poor emulsifying properties and foaming capacity but the foam stability was comparable to bovine serum albumin (BSA). WSPB had high antioxidant potential, based on DPPH • , ABTS •+ and FRAP assay. Therefore, protein from silkworm pupae is a potential source of antioxidant and can be served as an ingredient in processed foods to enhance its desired functionality and nutritional value.
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Applications of Insect-Derived Protein Ingredients in Food and Feed Industry
(2019-02-01)
Lamsal, Buddhi
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Wang, Hui
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Pinsirodom, Praphan
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Dossey, Aaron T.
The need for novel and diverse sources of protein to feed the growing world population is urgent and stark. At the same time, peoples’ eating habits and values are also changing, with more consumers considering alternatives to traditional sources of protein. Novel protein sources not only need to provide essential amino acids and nutrition, but also cater to taste, convenience, cost economics, and personal needs. They also need to be ethically produced, with a smaller environmental footprint, and when feasible, closer to consumer. Insect protein has been researched intensively in recent years with promises to best fulfill these needs. As the insect protein field and industry are expanding and getting more mature at this stage, this review summarizes their properties and applications within the context of the food and feed industry. The important functional properties that make insect proteins useful are also discussed.
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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.
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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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Antioxidant activity and phenolic acid composition in different parts of selected cultivars of mangoes in Thailand
(2018-01-01)
Pinsirodom, P.
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Taprap, R.
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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.
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Glycolytic genes expression, proapoptotic potential in relation to the total content of bioactive compounds in durian fruits
(2019-11-01)
Paśko, Paweł
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Tyszka-Czochara, Małgorzata
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Trojan, Sonia
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Bobis-Wozowicz, Sylwia
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Zagrodzki, Paweł
The properties of durian fruit at five stages of ripeness were evaluated and compared. The physicochemical parameters such as titratable acidity (TA) and total soluble solids (TSS) increased, whereas the pH slightly decreased during the ripening process. The highest contents of polyphenols, flavonoids, flavanols, tannins, vitamin C and the antioxidant capacities, measured by radical scavenging assays, were found in ripe and overripe fruits. The structural properties of extracted polyphenols were evaluated by Fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy. The interaction of polyphenols with the main drug carrier in blood human serum albumin (HSA) showed decrease in its fluorescence intensity. The binding properties of polyphenols were in direct correlation with the antioxidant capacities of the investigated fruits. HepG2 cells evaluated cytotoxic effect and the mechanism of cell death after treatment with durian. The metabolism of carbohydrates was examined on the expression of glycolysis-related genes (hexokinase 2 (HK2); 6-phosphofructo-2-kinase 4 (PFKFB4); facilitated glucose transporter member 1 (SLC2A1 (Glut1)) and lactate dehydrogenase A and utilization of glucose in the hepatocytes with durian treatment. Durian in immature stage had stronger cytotoxic effect and weak proapoptotic potential on HepG2 cells than the mature and overripe ones. The ripe and overripe fruits increased the expression of hepatic HK2 and PFKFB4 glycolytic genes and stimulated glucose utilization in HepG2 cells. The present results indicate that durians reveal different biological activity and may provide their broad and extensive use as medicinal or functional foods.

Pinsirodom, Praphan

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