RSO: Journal Articles

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      6  11
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    Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product
    (Scopus, 2009)
    Maisuthisakul, P.
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    Gordon, M.H.
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    School of Science and Technology
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    University of the Thai Chamber of Commerce. Research Support Office
    The antioxidant and tyrosinase inhibitory properties of extracts of mango seed kernel (Mangifera indica L.), which is normally discarded when the fruit is processed, were studied. Extracts contained phenolic components by a high antioxidant activity, which was assessed in homogeneous solution by the 2,2diphenyl1picrylhydrazylradical and 2,2′azinobis (3ethylbenzothialozinesulfonicacid) radical cationscavenging assays and in an emulsion with the ferric thiocyanate test. The extracts also possessed tyrosinase inhibitory activity. Drying conditions and extraction solvent were varied, and optimum conditions for preparation of mango seed kernel extract were found to be sundrying with ethanol extraction at room temperature. Refluxing in acidified ethanol gave an increase in yield and the obtained extract had the highest content of total phenolics, and also was the most effective antioxidant with the highest radicalscavenging,metalchelating and tyrosinaseinhibitory activity. The extracts did not cause acute irritation of rabbit skins. Our study for the first time reveals the high total phenol content, radicalscavenging,metalchelating and tyrosinase inhibitory activities of the extract from mango seed kernel. This extract may be suitable for use in food, cosmetic, nutraceutical and pharmaceutical applications.
      2  110
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    Quality of reducedfat chiffon cakes prepared with erythritolsucralose as replacement for sugar
    (Scopus, 2009)
    อดิศักดิ์ เอกโสวรรณ
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    School of Science and Technology
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    University of the Thai Chamber of Commerce. Research Support Office
    Quality characteristics of reducedfat chiffon cakes containing 0, 25, 50, 75 and 100% erytthritolsucraloseas sugar replacement were carried out. Specific volume decreased (p<0.05) with increased sugar replacement, but weight loss and water activity increased (p<0.05). The 100% erytthritolsucralose cake produced darker colour crumb, more cohesive and adhesive and less springy in relation to those of the control cake. Results from sensory evaluation also showed significant differences in all attributes for any cakes. The cakes with higher levels of erytthritolsucralose content became darker crumb, more moist and less tender and sweet than those with sugar. Total caloric value reduction in 50% erytthritolsucralose cake was about 21.3% in relation to 100 g of the standard cake.
      8  17
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    Group divisible designs with two associate classes and λ2 = 2
    (Scopus, 2009)
    Uiyyasathian, C.
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    Lapchinda, W.
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    University of the Thai Chamber of Commerce. Research Support Office
    A group divisible design GDD(v, g, κ, λ1, λ2) is a collection of λsubsets (called blocks) of a vset of symbols where the vset is divided into g groups: each pair of symbols from the same group occurs in exactly λ1 blocks, and each pair of symbols from different groups occurs in exactly λ2 blocks. Here, we focus on an existence problem of GDDs with two associate classes orwhen g = 2, and with blocks of size 3, when the required designs have two groups of unequal sizes and λ2 = 2. We obtain the necessary conditions and prove that these conditions are sufficient.
      3  10
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    Antioxidant potential and phenolic constituents of mango seed kernel from various extraction methods
    (Scopus, 2009)
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    School of Science and Technology
    ;
    University of the Thai Chamber of Commerce. Research Support Office
    The antioxidant properties of Mango (Mangifera indica cultivar ChokAnan) seed kernel (MS K) extracted by various extraction (shaking, refluxing, acid hydrolysis) methods were examined by applying 1, 1diphenyl2picrylhydrazyl (DPPH) and 2, 2azinobis(3ethylbenzthiazoline6sulfonic acid) (ABTS+) radicalscavenging assays and antioxidant activity using the ferric thiocyanate test (FTC). All three methods proved that extraction methods affected the antioxidant potential of MSK extracts. The antioxidant capacity of the acid hydrolysis extract had the highest value and was significantly (P < 0.05) higher than that of αtocopherol,which is the commercially used natural antioxidant. Their phenolic composition (saponin, flavonoids, anthraquinones and tannins) and total phenolic content were also determined. The total phenolic content of MSK from different extraction methods varied between 90.03 and 285.70 mg of tannic acid equivalents per gram dry weight of product. Both flavonoids and tannins were major contributors to the phenolics in MSK. This research suggests that the extract has potential as a natural antioxidant.
      3  13