เอกสารการประชุมวิชาการและเสนอผลงานวิจัย มหาวิทยาลัยทักษิณ ครั้งที่ 19 2552 - page 832

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¡´ š¨»Šš¸É „´——o ª¥ 70% Á°šµœ°¨ ¤¸‡nµ reducing power ¼Šš¸É »— Ášnµ„´ 108.89 ¤·¨¨·„¦´ ¤ °Š ferulic acid/„¦´¤Áž¨º°„
oµªŸŠ Bae ¨³‡–³ (2001) ¦µ¥Šµœªnµµ¦„´—‹µ„Áž¨º°„ oµªš¸É „´——o ª¥ 99.5% Á¤šµœ°¨Â¨³Ä®o‡ªµ¤¦o°œ—oª¥
ŤÇ¦Áª¢¡¨´ŠŠµœ 100 ª´˜˜r ¤¸‡nµ„·‹„¦¦¤„µ¦˜oµœ°°„Ž· Á—´œ—¸„ªn µµ¦„´—‹µ„¦Îµ oµª (rice bran)
˜µ¦µŠš¸É 4 ¤´˜·°Šµ¦˜oµœ°°„Ž· Á—´œ °Šµ¦„´—‹µ„Áž¨º°„ oµª 5 µ¥¡´œ›»r š¸É „´——o ª¥ 50 ¨³ 70% Á°šµœ°¨
µ¥¡´œ›»r
50 % Á°šµœ°¨ 70% Á°šµœ°¨
Reducing power
(¤·¨¨·„¦´¤ °Š ferulic
acid/„¦´¤Áž¨º°„ oµª
ŸŠ)
DPPH-radical
scavenging
activity
(%)
Reducing power
(¤·¨¨·„¦´¤ °Š ferulic
acid/„¦´¤Áž¨º°„ oµª
ŸŠ)
DPPH-radical
scavenging
activity
(%)
oµªÁŒ¸Ê¥Š¡´š¨»Š 80.60 ± 0.33 13.21 ± 0.72 95.93 ± 7.34 13.36 ± 0.31
oµªÁ¨Èœ„ž{˜˜µœ¸ 86.73 ± 7.00 12.48 ± 0.31 95.22 ± 5.67 12.55 ± 0.41
oµª´Š r®¥— 92.39 ± 3.67 17.96 ± 0.21 101.11 ± 4.00 18.03 ± 0.10
oµªÁ‹oµ¡´ š¨»Š 93.10 ± 6.00 11.46 ± 0.31 108.89 ± 0.33 11.61 ± 0.31
oµªÁ Ȥš°Š¡´š¨»Š 89.32 ± 1.33 15.62 ± 1.33 98.28 ± 3.02 16.13± 0.31
¦»žŸ¨„µ¦ª·‹´¥
Áž¨º°„ oµªš¸É „´——o ª¥ 70% Á°šµœ°¨ ¤¸ž¦· ¤µ–µ¦„´—®¥µ µ¦ž¦³„°¢eœ°¨·„š´ÊŠ®¤— ž¦·¤µ–
µ¦ž¦³„°¢¨µÃªœ°¥—rš´ÊŠ®¤— ¨³‡ªµ¤µ¤µ¦™Äœ„µ¦˜oµœ°°„Ž·Á—´œ¼Š„ªnµ„µ¦„´——o ª¥ 50% Á°šµœ°¨
°¥n µŠÅ¦„Șµ¤Å¤n¤¸‡ªµ¤´¤¡´œ›r„´œ¦³®ªnµŠ„·‹„¦¦¤„µ¦˜oµœ°°„Ž·Á—´œ„´ž¦·¤µ–µ¦ž¦³„°¢¨µÃªœ°¥—r®¦º°
µ¦ž¦³„°¢eœ°¨·„š´ÊŠ®¤—Äœµ¦„´—‹µ„Áž¨º°„ oµª µ¦„´—‹µ„Áž¨º°„ oµªœn µ‹³Áž}œÂ®¨nŠµ¦˜o µœ°°„Ž·Á—´œ
š¸É —¸‹µ„›¦¦¤µ˜· Ž¹ÉŠµ¤µ¦™œÎµÅžÄoĜ°»˜µ®„¦¦¤°µ®µ¦Å—o
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Šµœª·‹´¥œ¸Êŗo ¦´š»œ°»—®œ»œª· ‹´¥‹µ„™µ´œª·‹´¥Â¨³¡´ •œµ ¨³„µ¦œ´œ»œ‹µ„®œnª¥ª·‹´¥°µ®µ¦šo°Š™·Éœ
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Á°„µ¦°oµŠ°·Š
Bae, S.M., Kim, J. H., Cho, C. W., Jeong, T. J., Ha, J. U. and Lee, S. C. (2001). “Effect of microwave treatment
on the antioxidant activity of rice processed by-product,” The Journal of the Korean Society of Food
Science and Nutrition. 30(6), 1026-1032.