Takeungwongtrakul, Sirima

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Preferred name
Takeungwongtrakul, Sirima
Alternative Name
Takeungwongtrakul, S.
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Email
sirima.ta@kmitl.ac.th

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    Item type:Publication,
    Extraction and antioxidant activities of broken Ganoderma lucidum spore
    (2021-11-01)
    Senphan, T.
    ;
    Takeungwongtrakul, S.
    ;
    Kaewthong, P.
    Soxhlet and microwave-assisted extraction (MAE) methods showed the highest extraction yield and total phenolic content of extract from broken spores of Ganoiderma lucidum (p<0.05). However, the extraction time of MAE method was shorter than the soxhlet extraction method. The broken spores of G. Lucidum were extracted using different solvent types with MAE method. Ethanol extraction rendered extract with the highest total phenolic content and ferric reducing antioxidant power (FRAP) value (p<0.05). For metal chelating activity, ethanol and hexane extracts were significantly high compared to other extracts of broken G. lucidum spores (p<0.05). Thus, the use of appropriated extraction method and solvent type rendered to extract with high total phenolic content and antioxidant activities.
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    Impact of steaming pretreatment process on characteristics and antioxidant activities of black garlic (Allium sativum L.)
    (2021-05-01)
    Karnjanapratum, Supatra
    ;
    Supapvanich, Suriyan
    ;
    Kaewthong, Pensiri
    ;
    Takeungwongtrakul, Sirima
    Impact of steaming pretreatment processes on physical properties, bioactive compounds and antioxidant activities, of black garlics (Allium sativum L.) was studied. Steaming pretreatment at different times (0, 4 and 6 min) was conducted before incubating in 60 °C-incubator at different incubation times (0, 9 and 18 days). Different steaming pretreatment processes affected the color and hardness of black garlic differently, while total polyphenol content (TPC) and total flavonoid content (TFC) were also determined by the steaming pretreatment time used. TPC and TFC increased with increasing of incubating time, where the highest those bioactive compounds was observed from 18-day incubation, especially with 4 min of steaming pretreatment (p ≤ 0.05). Increase of those bioactive compounds was in accordance with increasing of DPPH radical scavenging activity (DPPH) and ferric reducing antioxidant power (FRAP) of black garlic during incubation. In addition, black garlic obtained from 18-day incubation with steaming pretreated for 4 min revealed the optimum condition providing the black garlic with high in both DPPH and FRAP, compared with others (p ≤ 0.05). Therefore, steaming pretreatment could effectively improve the efficiency of black garlic production process by increase the generation rate of bioactive compounds as well as induce antioxidant properties of black garlic with shorten process time.