Puttongsiri, Tongchai

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Preferred name
Puttongsiri, Tongchai
Alternative Name
Puttongsiri, T.
Main Affiliation
Email
tongchai.pu@kmitl.ac.th

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    Quantification of total beta-glucan, ganoderic acid A and antioxidant activity of Ganoderma lucidum (Lingzhi) powder
    (2025-02-01)
    Vijitrotai, P.
    ;
    Vijitrotai, N.
    ;
    Puttongsiri, T.
    This study aimed to investigate the polysaccharide, triterpene and antioxidant properties of Ganoderma lucidum powder obtained through commercial extraction and spray drying from various species of G. lucidum. The different species of G. lucidum, MG2 and G2, were used in these studies. The dried mushroom was ground and stored in an airtight black polythene bag at room temperature until use. Commercial water extraction (100°C in 76 min) and spray drying (inlet temperature 140°C and outlet temperature 80℃) were used to produce lingzhi powder. Ganoderma lucidum MG2 and G2 were extracted and then spray-dried with and without maltodextrin to make lingzhi powder. It was found that the species and presence of maltodextrin influence the antioxidant activity of G. lucidum (lingzhi powder). From the analysis of G. lucidum MG2 and G2 powder after spray drying, it was found that G. lucidum MG2 had the highest total amount of antioxidants by the ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) methods, with G. lucidum powder from MG2 found to be greater than G2. The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) revealed that G. lucidum G2 had better antioxidation properties. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) method showed that extracts from G. lucidum G2, followed by G. lucidum MG2 offered antioxidant activity. A high-performance liquid chromatographic (HPLC) analysis of β-glucan from Ganoderma to differentiate the various species of the genus Ganoderma. Results show that the highest β-glucan content ranged from 9.9149 to 38.8291 mg/100 mg. It was found of ganoderic acid A varying from 0.8502 to 0.9241 mg/100 mg was found to contribute to local medicinal mushroom habitats and significantly contributed to the accumulation of bioactive compounds or nutraceutical products, such as β-glucan content.
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    Recovering bioactive compounds and antioxidant capacity of medium roasted spent coffee grounds through varied hydrothermal brewing cycles
    (2025-04-01)
    Maiyah, Nur
    ;
    Kerdpiboon, Soraya
    ;
    Supapvanich, Suriyan
    ;
    Kerr, William L.
    ;
    Sriprom, Pongsert
    Spent coffee grounds (SCGs) are the residual product from brewing coffee and contain valuable bioactive compounds. This study investigated the effects of hydrothermal brewing cycles on the bioactive compounds and antioxidant capacity of medium roasted Arabica (A) and Robusta (R) SCGs. SCGs from A and R were prepared using 3 levels of brewing cycles at 92–95 °C/900 kPa. The SCGs were collected and air dried at 60 °C to achieve a moisture content of less than 4 % wb. Field emission scanning electron microscopy (FE-SEM) imaging showed that brewing increased SCGs porosity, allowing more moisture retention and enhanced extraction of compounds on subsequent cycles. SCGs also became less pigmented after additional brewing. Fourier-transform infrared (FTIR) spectra confirmed the retention of chemical components after each cycle, indicating a level of stability in the functional groups. Ethanol extraction yielded higher total phenolic content (TPC), while water extraction resulted in greater total flavonoid content (TFC); however, both decreased with additional hydrothermal brewing cycles. Caffeine and chlorogenic acid were more abundant in ethanol extracts, whereas water extracts exhibited stronger antioxidant activity (measured by ABTS and FRAP), particularly in Robusta SCGs. The bioactive compounds and antioxidant capacity were reduced with additional SCGs brewing. Significant correlations between TPC, TFC, caffeine, and antioxidant measures underscore the potential for the sustainable reuse of SCGs as a bioactive resource. Overall, hydrothermal brewing cycles enhanced the extraction and utilization of bioactive compounds from SCGs, contributing to the development of value-added products that promote health and sustainability.
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    Siamese neem tree as a natural preservative: Chemical profile, antioxidant properties, and antibacterial efficacy against foodborne pathogens and spoilage bacteria
    (2025-03-01)
    Puttongsiri, Tongchai
    ;
    Manichart, Nutcha
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    Teerarak, Montinee
    ;
    Sikhao, Potjana
    ;
    Somala, Naphat
    The objective of the present study was to investigate the effect of various ethanol in water solvent systems (0, 25, 50, 75 and 100 % v/v) on the extraction crude yield, total phenolic content, total flavonoid content, and chemical profile of Azadirachta indica (Siamese neem tree) leaf extracts. In addition, the antioxidant and antimicrobial properties were investigated using in vitro assays. Crude yield was highest for the water extract (5.78 g/100 g DW) and decreased with increased ethanol. Total phenolic and flavonoid contents were highest in the 75 % ethanol extract (26.95 mg GAE/g crude and 23.73 mg QE/g crude, respectively). GC-MS analysis of the 75 % ethanol extract revealed 33 bioactive compounds, accounting for 96.33 % of the total area. Significant components included benzene, 1,4-bis(phenylmethyl)- (15.05 %), and naphthalene, 1,6-dimethyl- (10.98 %); also present were sterols, fatty acids, hydrocarbons, aromatic, and heterocyclic compounds, indicating a complex chemical profile. In antioxidant assays, the 75 % ethanol extract revealed the highest DPPH radical scavenging activity (IC<inf>50</inf>: 143.03 mg/L), reducing power (IC<inf>50</inf>: 378.69 mg/L), and lipid peroxidation (IC<inf>50</inf>: 526.25 mg/L). However, the absolute ethanol extract exhibited both the highest metal chelating activity (IC<inf>50</inf>: 382.60 mg/L) and the strongest antimicrobial activity, inhibiting all 11 tested foodborne pathogenic and spoilage bacteria. The lowest minimum inhibitory concentration (MIC) of 25 mg/mL was observed for Staphylococcus aureus, Aeromonas hydrophila, Pseudomonas fluorescens, Latilactobacillus sakei, Streptococcus sp., and Lactococcus cremoris, with inhibition zone diameters of 27.21, 28.79, 28.19, 17.60, 15.09 and 11.20 mm, respectively. Similarly, the lowest minimum bactericidal concentration (MBC) of 25 mg/mL was obtained for S. aureus and L. sakei, indicating potent antibacterial effects against these species. Future studies should include direct comparative analyses of neem extracts and synthetic preservatives to evaluate further their relative efficacy and applicability in real-world food systems.