Ochaikul, Duangjail

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Ochaikul, Duangjail
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Ochaikul, D.
Ochaikul, Duangjai
Ochaikul, Daungjai
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daungjai.oc@kmitl.ac.th

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    Characteristics and antioxidant activity of royal lotus pollen, butterfly pea flower, and oolong tea kombucha beverages
    (2021-10-01)
    Wongthai, Narathip
    ;
    Tanticharakunsiri, Wanlapa
    ;
    Mangmool, Supachoke
    ;
    Ochaikul, Duangjai
    Kombucha is a fermented functional tea beverage that is prepared by inoculating a microbial consortium comprising acetic acid bacteria and yeast into sweetened black tea and incubating it under aerobic conditions. In this study, kombucha beverages of royal lotus pollen (Nelumbo nucifera), butterfly pea flowers (Clitoria ternatea), and oolong tea (Camellia sinensis) leaves were prepared via fermentation with a kombucha consortium containing acetic acid bacteria and yeast for a period of 20 days. The amounts of acetic acid and ethanol in royal lotus pollen kombucha (LK), butterfly pea flower kombucha (BK), and oolong tea kombucha (OK) samples gradually increased after fermentation. In addition, the total phenolic contents (TPCs), total flavonoid contents (TFCs), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) free radical scavenging capacities, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacities of all the kombucha beverages gradually increased after fermentation; the beverages exhibited the highest antioxidant capacity on day 20 of fermentation. The kombucha beverages from butterfly pea flowers and oolong tea leaves significantly inhibited hydrogen peroxide-induced reactive oxygen species (ROS) production by increasing the synthesis of antioxidant enzymes such as catalase, manganese superoxide dismutase (Mn-SOD), glutathione reductase (GRe), glutathione peroxidase-1 (GPx-1), and heme oxygenase-1 (HO-1) in human embryonic kidney-293 (HEK-293) cells. Therefore, the consumption of these antioxidant-rich kombucha beverages can reduce the risk of oxidative stress, which is the cause of many diseases.
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    Evaluation of antioxidant capacities of green microalgae
    (2014-02-01)
    Choochote, Weena
    ;
    Suklampoo, Linchong
    ;
    Ochaikul, Duangjai
    Three strains of green microalgae, Chlorococcum sp.C53, Chlorella sp. E53, and Chlorella sp.ED53 were studied for their antioxidant activities. Crude extracts of these microalgae in hot water and in ethanol were examined for their total phenolic contents and for their antioxidant capacities. In order to determine their phenolic contents, the Folin-Ciocalteu method was used. As for the determination of their antioxidant capacities, four different assays were used: (1) total antioxidant capacity determination; (2) DPPH radical scavenging assay; (3) ferrous ion chelating ability assay; and (4) inhibition of lipid peroxidation (using thiobarbituric acid reactive substance). For all the strains we have studied, their ethanolic extract showed more antioxidant activities than their hot water extract. Categorically, the ethanolic extract of Chlorella sp.E53 exhibited both the highest total phenolic content of 35.5 ± 0.14 mg gallic acid equivalent (GAE) g<sup>-1</sup> dry weight and the highest DPPH radical scavenging of 68.18 ± 0.38 % at 1.4 mg mL<sup>-1</sup> (IC<inf>50</inf> 0.81 mg mL<sup>-1</sup>), whereas Chlorella sp.ED53 showed both the highest ferrous ion chelation activity of 42.78 ± 1.48 % at 1 mg mL<sup>-1</sup> (IC<inf>50</inf> 1.23 mg mL<sup>-1</sup>) and the highest inhibition of lipid peroxidation of 87.96 ± 0.59 % at 4 mg mL<sup>-1</sup>. This high level of inhibition is comparable to 94.42 ± 1.39 % of butylated hydroxytoluene, a commercial synthetic antioxidant, at the same concentration. © 2013 Springer Science+Business Media Dordrecht.