ผลของอุณหภูมิในการทำแห้งต่ออัตราการทำแห้ง คุณภาพทางกายภาพ และสมบัติการต้านอนุมูลอิสระของดอกโสน
Article Sidebar
เผยแพร่แล้ว:
ธ.ค. 28, 2018
คำสำคัญ:
ดอกโสน; อัตราการทำแห้ง; ฟีนอลิก; กิจกรรมการต้านอนุมูลอิสระ
Main Article Content
บทคัดย่อ
งานวิจัยนี้มีวัตถุประสงค์เพื่อศึกษาผลของอุณหภูมิในการทำแห้งด้วยเตาอบลมร้อนที่อุณหภูมิ 50 60 และ 70 องศาเซลเซียส ต่ออัตราการทำแห้ง คุณภาพทางกายภาพ และสมบัติการต้านอนุมูลอิสระของดอกโสน (Sesbania javaica Miq.) ในดอกโสนสดมีสารประกอบฟีนอลิก และแทนนิน รวมทั้งมีฤทธิ์ในการเป็นสารต้านอนุมูลอิสระ เมื่อทำแห้งดอกโสนที่อุณหภูมิจาก 50 เป็น 70 องศาเซลเซียส ทำให้อัตราการทำแห้งเพิ่มขึ้นจาก 0.023 กรัม/นาที เป็น 0.049 กรัม/นาที แต่ปริมาณความชื้น ปริมาณน้ำอิสระ ค่าความสว่าง (L*) ค่าสีแดง (a*) และค่าสีเหลือง (b*) ของดอกโสนลดลง (p < 0.05) ดอกโสนอบแห้งมีปริมาณฟีนอลิกทั้งหมดคงเหลือร้อยละ 17 - 24 เมื่อเทียบกับดอกโสนสด โดยดอกโสนที่ทำแห้งที่อุณหภูมิ 70 องศาเซลเซียส มีปริมาณสารออกฤทธิ์ทางชีวภาพ และฤทธิ์การต้านอนุมูลอิสระมากที่สุด (p < 0.05) โดยมีปริมาณฟีนอลิกทั้งหมด 366.89 มิลลิกรัมสมมูลย์ของกรดแกลลิก และปริมาณแทนนิน 714.29 มิลลิกรัมสมมูลย์ของกรดแทนนิกต่อดอกโสน 100 กรัม (นํ้าหนักฐานแห้ง) รองลงมาคือ ดอกโสนที่ทำแห้งที่อุณหภูมิ 60 และ 50 องศาเซลเซียส ดังนั้น ดอกโสนมีศักยภาพในการพัฒนาเป็นผลิตภัณฑ์อาหารเพื่อสุขภาพ เนื่องจาก
มีสารออกฤทธิ์ทางชีวภาพ และมีฤทธิ์ในการเป็นสารต้านอนุมูลอิสระสูง
Article Details
How to Cite
[1]
เหลียวตระกูล ว., จิรสถิตอนุสรณ์ ฐ., เอี่ยมนิล ณ., และ เหลียวตระกูล ว., “ผลของอุณหภูมิในการทำแห้งต่ออัตราการทำแห้ง คุณภาพทางกายภาพ และสมบัติการต้านอนุมูลอิสระของดอกโสน”, RMUTI Journal, ปี 11, ฉบับที่ 3, น. 57–69, ธ.ค. 2018.
บท
บทความวิจัย
References
[1] Leelasuphapong, N. (2015). Sesbania Flower Chocolate Balls Product Development. Ramkhamhaeng Research Journal of Sciences and Technology. Vol. 18, No. 1, pp. 25-36 (in Thai)
[2] Nutrition Division, Department of Health. (2001). Nutritive Values of Thai Foods. pp. 24. War Veterans Organization Press, Bangkok, Thailand (in Thai)
[3] Tangvarasittichai, S., Sriprang, N., Harnroongroj, T., and Changbumrung, S. (2005). Antimutagenic Activity of Sesbania javanica Miq. Flower DMSO Extract and its Major Flavonoid Glycoside. Southeast Asian Journal of Tropical Medicine and Public Health. Vol. 36, No. 6, pp. 1543-1551
[4] Kijparkorn, S., Plaimast, H., and Wangsoonoen, S. (2010). Sano (Sesbania javanica Miq.) Flower as a Pigment Source in Egg Yolk of Laying Hens. Thai Journal of Veterinary Medicine. Vol. 40, No. 3, pp. 281-287
[5] Parr, A. J. and Bolwell, G. P. (2000). Phenols in the Plant and in Man. The Potential for Possible Nutritional Enhancement of the Diet by Modifying the Phenols Content or Profi le. Journal of the Science of Food and Agriculture. Vol. 80, No. 7, pp. 985-1012
[6] Maestri, D. M., Nepote, V., Lamarque, A. L., and Zygadlo, J. A. (2006). Natural Products as Antioxidants. In Phytochemistry: Advances in Research. Imperato F., eds. pp. 105-135. Research Signpost, Kerala, India
[7] Tesoriere, L., Allegra, M., Gentile, C., and Livrea, M. A. (2009). Betacyanins as Phenol Antioxidants. Chemistry and Mechanistic Aspects of the Lipoperoxyl Radical-Scavenging Activity in Solution and Liposomes. Free Radical Research. Vol. 43, No. 8, pp. 706-717. DOI: 10.1080/10715760903037681
[8] Ignat, I., Volf, I., and Popa, V. I. (2011). A Critical Review of Methods for Characterisation of Polyphenolic Compounds in Fruits and Vegetables. Food Chemistry. Vol. 126, pp. 1821-1835. DOI: 10.1016/j.foodchem.2010.12.026.
[9] Murcia M. A., Jiménez A. M., and Martínez-Tomé M. (2009). Vegetables Antioxidant Losses During Industrial Processing and Refrigerated Storage. Food Research International. Vol. 42, No. 8, pp. 1046-1052. DOI: 10.1016/j.foodres.2009.04.012
[10] AOAC. (2000). Offi cial Methods of Analysis of the Association of the Official Analysis Chemists. Arlington: Association of Official Analytical Chemists.
[11] Maskan, M. (2006). Production of Pomegranate (Punica granatum L.) Juice Concentrate by Various Heating Methods: Colour Degradation and Kinetics. Journal of Food Engineering. Vol. 72, Issue 3, pp. 218-224
[12] Wu, L. C., Hsu, H. W., Chen, Y. C., Chiu, C. C., Lin, Y. I., and Ho, J. A. A. (2006). Antioxidant and Antiproliferative Activities of Red Pitaya. Food Chemistry. Vol. 95, Issue 2, pp. 319-327. DOI: 10.1016/j.foodchem.2005.01.002
[13] Mahattanatawee, K., Manthey, J. A., Luzio, G., Talcott, S. T., Goodner, K., and Baldwin, E. A. (2006). Total Antioxidant Activity and Fiber Content of Select Florida-Grown Tropical Fruits. Journal of Agricultural and Food Chemistry. Vol. 54, Issue 19, pp. 7355-7363. DOI: 10.1021/jf060566s
[14] Lim, Y. Y., Lim, T. T., and Tee, J. J. (2007). Antioxidant Properties of Several Tropical Fruits: A Comparative Study. Food Chemistry. Vol. 103, Issue 3, pp. 1003-1008
[15] Tambe, V. D. and Bhambar, R. S. (2014). Estimation of Total Phenol, Tannin, Alkaloid and Flavanoid in Hibiscus tiliaceus Linn. Wood Extracts. Journal of Pharmacognosy and Phytochemistry. Vol. 2, Issue 4, pp. 41-47
[16] Munde-Wagh, K. B., Wagh, V. D., Toshniwal, S. S., and Sonawane B. R. (2012). Phytochemical, Antimicrobial Evaluation and Determination of Total Phenolic and Flavonoid Contents of Sesbania grandiflora Flower Extract. International Journal of Pharmacy and Pharmaceutical Sciences. Vol. 4, Issue 4, pp. 229-232
[17] Siritrakulsak, P., Chutichudet, P., Chutichudet, B., Plainsirichai, M., and Boontiang, K. (2013). Antioxidant Activity of Fifteen Edible Flowers in Maha Sarakham Province. Khon Kaen Agricultural Journal. Vol. 41, Suppl. 1, pp. 607-611
[18] Gowri, S. and Vasantha, K. (2010). Antioxidant Activity of Sesbania grandiflora (Pink Variety) L. Pers. International Journal of Engineering Science and Technology. Vol. 2, No. 9, pp. 4350-4356
[19] Chu, Y. H., Chang, C. L., and Hsu, H. F. (2000). Flavonoid Content of Several Vegetables and Their Antioxidant Activity. Journal of the Science of Food and Agriculture. Vol. 80, Issue 5, pp. 561-566
[20] Yomsungnoen, Y., Waiprib, Y., Sootanan, R., and Tongta, A. (2010). Effects of Temperature and Velocity of Superheated Steam on Moisture Content and Color of Dried Ginger. Agricultural Science Journal. Vol. 41, No. 3/1(Suppl.), pp. 429-432 (in Thai)
[21] Nadee, A., Tirawanichakul, Y., and Tirawanichakul, S. (2012). Drying Kinetics of Pandanus Leaf by Infrared Radiation Combine Hot Air and Hot Air. Burapha Science Journal. Vol. 17, No. 2, pp. 130-138 (in Thai)
[22] Janhiran, A. and Chirnaksorn, S. (2006). Ginger Drying Using Superheated Steam. In The 3rd Kasetsart University Kamphaeng Saen Campus Annual Conference. pp. 11-17 (in Thai)
[23] Jamradloedluk, J., Nathakaranakule, A., Soponronnarit, S., and Prachayawarakorn, S. (2007). Influences of Drying Medium and Temperature on Drying Kinetics and Quality Attributes of Durian Chip. Journal of Food Engineering. Vol. 78, Issue 1, pp. 198-205
[24] Masiri, P. and Namsanguan, Y. (2007). Effect of Temperature on Color Change of Longan without Stone Undergoing Superheated Steam and Hot Air Drying. Agricultural Science Journal. Vol. 38, No. 5, pp. 375-378 (in Thai)
[25] Stahl, W. and Sies, H. (2003). Antioxidant Activity of Carotenoids. Molecular Aspects of Medicine. Vol. 24, No. 6, pp. 345-351
[26] Choi, Y., Lee, S. M., Chun, J., Lee, H. B., and Lee, J. (2006). Influence of Heat Treatment on the Antioxidant Activities and Polyphenolic Compounds of Shiitake (Lentinus edodes) Mushroom. Food Chemistry. Vol. 99, No. 2, pp. 381-387
[27] Nicoli, M. C., Anese, M., Parpinel, M. T., Franceschi, S., and Lerici, C. R. (1997). Loss and/or Formation of Antioxidants During Food Processing and Storage. Cancer Letters. Vol. 114, Issue 1-2, pp. 71-74. DOI: 10.1016/S0304-3835(97)04628-4
[28] Kusznierewicz, B., Smiechowska, A., Bartoszek, A., and Namiesni, J. (2008). The Effect of Heating and Fermenting on Antioxidant Properties of White Cabbage. Food Chemistry. Vol. 108, Issue 3, pp. 853-861. DOI: 10.1016/j.foodchem.2007.11.049
[29] Atanassova, M. and Christova-Bagdassarian, V. (2009). Determination of Tannins Content by Titrimetric Method for Comparison of Different Plant Species. Journal of the University of Chemical Technology and Metallurgy. Vol. 44, No. 4, pp. 413-415
[30] Khasnabis, J., Rai, C., and Roy, A. (2015). Determination of Tannin Content by Titrimetric Method from Different Types of Tea. Journal of Chemical and Pharmaceutical Research. Vol. 7, No. 6, pp. 238-241
[31] Panichakornkul, W. (2016). Effects of Drying Temperatures on Quality of Dried Sesbania Flowers (Sesbania javacica Miq) and It’s Application in Bread. VRU Research and Development Journal Science and Technology. Vol. 11, No. 1, pp. 47-55 (in Thai)
[2] Nutrition Division, Department of Health. (2001). Nutritive Values of Thai Foods. pp. 24. War Veterans Organization Press, Bangkok, Thailand (in Thai)
[3] Tangvarasittichai, S., Sriprang, N., Harnroongroj, T., and Changbumrung, S. (2005). Antimutagenic Activity of Sesbania javanica Miq. Flower DMSO Extract and its Major Flavonoid Glycoside. Southeast Asian Journal of Tropical Medicine and Public Health. Vol. 36, No. 6, pp. 1543-1551
[4] Kijparkorn, S., Plaimast, H., and Wangsoonoen, S. (2010). Sano (Sesbania javanica Miq.) Flower as a Pigment Source in Egg Yolk of Laying Hens. Thai Journal of Veterinary Medicine. Vol. 40, No. 3, pp. 281-287
[5] Parr, A. J. and Bolwell, G. P. (2000). Phenols in the Plant and in Man. The Potential for Possible Nutritional Enhancement of the Diet by Modifying the Phenols Content or Profi le. Journal of the Science of Food and Agriculture. Vol. 80, No. 7, pp. 985-1012
[6] Maestri, D. M., Nepote, V., Lamarque, A. L., and Zygadlo, J. A. (2006). Natural Products as Antioxidants. In Phytochemistry: Advances in Research. Imperato F., eds. pp. 105-135. Research Signpost, Kerala, India
[7] Tesoriere, L., Allegra, M., Gentile, C., and Livrea, M. A. (2009). Betacyanins as Phenol Antioxidants. Chemistry and Mechanistic Aspects of the Lipoperoxyl Radical-Scavenging Activity in Solution and Liposomes. Free Radical Research. Vol. 43, No. 8, pp. 706-717. DOI: 10.1080/10715760903037681
[8] Ignat, I., Volf, I., and Popa, V. I. (2011). A Critical Review of Methods for Characterisation of Polyphenolic Compounds in Fruits and Vegetables. Food Chemistry. Vol. 126, pp. 1821-1835. DOI: 10.1016/j.foodchem.2010.12.026.
[9] Murcia M. A., Jiménez A. M., and Martínez-Tomé M. (2009). Vegetables Antioxidant Losses During Industrial Processing and Refrigerated Storage. Food Research International. Vol. 42, No. 8, pp. 1046-1052. DOI: 10.1016/j.foodres.2009.04.012
[10] AOAC. (2000). Offi cial Methods of Analysis of the Association of the Official Analysis Chemists. Arlington: Association of Official Analytical Chemists.
[11] Maskan, M. (2006). Production of Pomegranate (Punica granatum L.) Juice Concentrate by Various Heating Methods: Colour Degradation and Kinetics. Journal of Food Engineering. Vol. 72, Issue 3, pp. 218-224
[12] Wu, L. C., Hsu, H. W., Chen, Y. C., Chiu, C. C., Lin, Y. I., and Ho, J. A. A. (2006). Antioxidant and Antiproliferative Activities of Red Pitaya. Food Chemistry. Vol. 95, Issue 2, pp. 319-327. DOI: 10.1016/j.foodchem.2005.01.002
[13] Mahattanatawee, K., Manthey, J. A., Luzio, G., Talcott, S. T., Goodner, K., and Baldwin, E. A. (2006). Total Antioxidant Activity and Fiber Content of Select Florida-Grown Tropical Fruits. Journal of Agricultural and Food Chemistry. Vol. 54, Issue 19, pp. 7355-7363. DOI: 10.1021/jf060566s
[14] Lim, Y. Y., Lim, T. T., and Tee, J. J. (2007). Antioxidant Properties of Several Tropical Fruits: A Comparative Study. Food Chemistry. Vol. 103, Issue 3, pp. 1003-1008
[15] Tambe, V. D. and Bhambar, R. S. (2014). Estimation of Total Phenol, Tannin, Alkaloid and Flavanoid in Hibiscus tiliaceus Linn. Wood Extracts. Journal of Pharmacognosy and Phytochemistry. Vol. 2, Issue 4, pp. 41-47
[16] Munde-Wagh, K. B., Wagh, V. D., Toshniwal, S. S., and Sonawane B. R. (2012). Phytochemical, Antimicrobial Evaluation and Determination of Total Phenolic and Flavonoid Contents of Sesbania grandiflora Flower Extract. International Journal of Pharmacy and Pharmaceutical Sciences. Vol. 4, Issue 4, pp. 229-232
[17] Siritrakulsak, P., Chutichudet, P., Chutichudet, B., Plainsirichai, M., and Boontiang, K. (2013). Antioxidant Activity of Fifteen Edible Flowers in Maha Sarakham Province. Khon Kaen Agricultural Journal. Vol. 41, Suppl. 1, pp. 607-611
[18] Gowri, S. and Vasantha, K. (2010). Antioxidant Activity of Sesbania grandiflora (Pink Variety) L. Pers. International Journal of Engineering Science and Technology. Vol. 2, No. 9, pp. 4350-4356
[19] Chu, Y. H., Chang, C. L., and Hsu, H. F. (2000). Flavonoid Content of Several Vegetables and Their Antioxidant Activity. Journal of the Science of Food and Agriculture. Vol. 80, Issue 5, pp. 561-566
[20] Yomsungnoen, Y., Waiprib, Y., Sootanan, R., and Tongta, A. (2010). Effects of Temperature and Velocity of Superheated Steam on Moisture Content and Color of Dried Ginger. Agricultural Science Journal. Vol. 41, No. 3/1(Suppl.), pp. 429-432 (in Thai)
[21] Nadee, A., Tirawanichakul, Y., and Tirawanichakul, S. (2012). Drying Kinetics of Pandanus Leaf by Infrared Radiation Combine Hot Air and Hot Air. Burapha Science Journal. Vol. 17, No. 2, pp. 130-138 (in Thai)
[22] Janhiran, A. and Chirnaksorn, S. (2006). Ginger Drying Using Superheated Steam. In The 3rd Kasetsart University Kamphaeng Saen Campus Annual Conference. pp. 11-17 (in Thai)
[23] Jamradloedluk, J., Nathakaranakule, A., Soponronnarit, S., and Prachayawarakorn, S. (2007). Influences of Drying Medium and Temperature on Drying Kinetics and Quality Attributes of Durian Chip. Journal of Food Engineering. Vol. 78, Issue 1, pp. 198-205
[24] Masiri, P. and Namsanguan, Y. (2007). Effect of Temperature on Color Change of Longan without Stone Undergoing Superheated Steam and Hot Air Drying. Agricultural Science Journal. Vol. 38, No. 5, pp. 375-378 (in Thai)
[25] Stahl, W. and Sies, H. (2003). Antioxidant Activity of Carotenoids. Molecular Aspects of Medicine. Vol. 24, No. 6, pp. 345-351
[26] Choi, Y., Lee, S. M., Chun, J., Lee, H. B., and Lee, J. (2006). Influence of Heat Treatment on the Antioxidant Activities and Polyphenolic Compounds of Shiitake (Lentinus edodes) Mushroom. Food Chemistry. Vol. 99, No. 2, pp. 381-387
[27] Nicoli, M. C., Anese, M., Parpinel, M. T., Franceschi, S., and Lerici, C. R. (1997). Loss and/or Formation of Antioxidants During Food Processing and Storage. Cancer Letters. Vol. 114, Issue 1-2, pp. 71-74. DOI: 10.1016/S0304-3835(97)04628-4
[28] Kusznierewicz, B., Smiechowska, A., Bartoszek, A., and Namiesni, J. (2008). The Effect of Heating and Fermenting on Antioxidant Properties of White Cabbage. Food Chemistry. Vol. 108, Issue 3, pp. 853-861. DOI: 10.1016/j.foodchem.2007.11.049
[29] Atanassova, M. and Christova-Bagdassarian, V. (2009). Determination of Tannins Content by Titrimetric Method for Comparison of Different Plant Species. Journal of the University of Chemical Technology and Metallurgy. Vol. 44, No. 4, pp. 413-415
[30] Khasnabis, J., Rai, C., and Roy, A. (2015). Determination of Tannin Content by Titrimetric Method from Different Types of Tea. Journal of Chemical and Pharmaceutical Research. Vol. 7, No. 6, pp. 238-241
[31] Panichakornkul, W. (2016). Effects of Drying Temperatures on Quality of Dried Sesbania Flowers (Sesbania javacica Miq) and It’s Application in Bread. VRU Research and Development Journal Science and Technology. Vol. 11, No. 1, pp. 47-55 (in Thai)