Narkthewan, Patcharaporn

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Preferred name
Narkthewan, Patcharaporn
Alternative Name
Narkthewan, P.
Main Affiliation
Email
patcharaporn.na@kmitl.ac.th

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    Item type:Publication,
    Low-sodium Chaya Leaf Seasoning Powder with Potassium Chloride Substitution: Nutritional, Antioxidant, and Microbial Quality Assessment
    (2025-01-01)
    Senphan, Theeraphol
    ;
    Puangtong, Kotchaporn
    ;
    Namdamrassiri, Benyapa
    ;
    Sriket, Chodsana
    ;
    Hoque, Md Sazedul
    This study investigates the development of a low-sodium seasoning powder using Chaya (Cnidoscolus chayamansa), popularly known as Mexican spinach, by substituting sodium chloride (NaCl) with potassium chloride (KCl) at various ratios. The antioxidant capabilities of dried Chaya leaves, dried at 60°C for five hours, were tested using 2,2-Diphenyl-1-picrylhydrazyl (DPPH), Ferric reducing antioxidant power (FRAP), and 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) techniques, demonstrating excellent free radical scavenging activity and making it suitable for low sodium seasoning compositions. The substitution of 25% KCl was the most favored option, as it effectively balanced flavor and health advantages without causing noticeable changes in appearance, color, and aroma. This recipe successfully reduced the sodium content to 1171 mg/100 g while maintaining Chaya’s original nutritional values, which include 23.57 g/100 g of protein, 4.77 g/100 g of fats, and 54.12 g/100 g of carbohydrates, as well as dietary fibers. Additionally, the formulation demonstrated physicochemical stability, as indicated by an ash content of 14.00 g/100 g, moisture content of 3.51 g/100g, and a total energy of 353.69 kcal/100 g. The safety of this new seasoning is validated by its microbiological quality, which is indicated by a total bacterial count of 2.6×10<sup>4</sup> cfu/g and the absence of mold and yeast. This emphasizes the potential of the seasoning to promote healthy dietary choices by reducing sodium intake without affecting sensory appeal.
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    Influence of extraction methods and temperature on hemp seed oil stability: A comprehensive quality assessment
    (2025-06-01)
    Senphan, Theeraphol
    ;
    Mungmueang, Natthaphong
    ;
    Sriket, Chodsana
    ;
    Sriket, Pornpimol
    ;
    Sinthusamran, Sirima
    Hemp seed oil's increasing popularity demands a comprehensive understanding of the impact of processing on its quality and stability. This study investigated the effects of extraction methods (hydraulic pressing, Bligh and Dyer method, and Soxhlet extraction) combined with storage temperatures (45 °C and 55 °C) on oil characteristics over 60 days. The oil extraction processes were conducted using standard protocols, followed by storage under controlled conditions. Analysis encompassed color changes, oxidation indicators (peroxide value, p-anisidine value, TBARS), free fatty acids, moisture content, and Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy for molecular-level changes. Hydraulic press extraction demonstrated superior stability with minimal linoleic acid reduction (0.75 %) compared to Bligh and Dyer method (1.43 %) at 55 °C (p < 0.05) and Soxhlet extraction method (1.09 %). Higher storage temperature (55 °C) accelerated quality degradation significantly faster than 45 °C (p < 0.05), affecting oxidation markers and sensory attributes. Color darkening intensified at elevated temperatures, particularly in Bligh and Dyer extracted oils. ATR-FTIR spectroscopy analysis revealed significant changes in characteristic bands (2923.78 and 2854.07 cm⁻¹), with hydraulic press-extracted oils showing better stability in peak intensities at 45 °C compared to other methods at 55 °C (p < 0.05). While most fatty acids remained stable, polyunsaturated fatty acids showed temperature and extraction-dependent degradation. These findings highlight the critical role of extraction method selection and temperature control in preserving hemp seed oil quality, suggesting hydraulic pressing as the preferred commercial extraction method. Implementation of appropriate storage conditions and the potential incorporation of natural antioxidants could further enhance oil stability.