full2010.pdf - page 1226

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Extraction of Antioxidant from Sang Yod Rice Bran and Their Heat and pH Stability
™µª¦ ‹´ œšÃ˜·1* ª·Å¨¨´„¬–r „¨n°¤¡Š¬r 1 ¨³°¤¦¦´˜œr ™œœÂ„oª1
Thavorn Juntachote1*, Vilailak Klompong2 and Amonrat Thanonkaew 2
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‹µ„„µ¦«¹„¬µŸ¨ °Š°»–®£¼¤· (30 50 ¨³ 70 °Š«µÁŽ¨ÁŽ¸¥) ¨³¦³¥³Áª¨µ (30 45 ¨³ 60 œµš¸) „µ¦„´—
˜n°ž¦·¤µ–µ¦ž¦³„°¢e œ°¨·„š´ÊŠ®¤— (Total phenolic content) ‡ªµ¤µ¤µ¦™Äœ„µ¦˜o µœ°œ»¤¼ ¨°· ¦³ DPPH
(DPPH radical scavenging activity) ¨³‡ªµ¤µ¤µ¦™Äœ„µ¦Áž}œ˜´ ª¦¸—·ªŽr (Reducing power) °Šµ¦„´—
Á°šµœ°¨‹µ„¦Îµ oµª´ Š r®¥— 3 œ·— ¡ªnµ¦Îµ oµª´Š r®¥—š¸ÉŤnŸnµœ„µ¦„´—œÊÎ µ¤´œ ¦Îµ oµª´ Š r®¥—š¸ÉŸnµœ„µ¦„´—
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6.28 5.57 ¨³ 2.59 ŤÇ¦„¦´¤„¦—„¨¨·„/¤· ¨¨·„¦´ ¤µ¦„´— ˜µ¤¨Îµ—´ –³š¸É µ¦„´—Á°šµœ°¨‹µ„¦Îµ oµª´Š r
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°œ»¤¼¨°· ¦³ DPPH (63.24 %) ¨³‡ªµ¤µ¤µ¦™Äœ„µ¦Áž} œ˜´ ª¦¸—·ªŽr (0.260) ¼Š»— °¥nµŠÅ¦„È ˜µ¤ž¦·¤µ–
µ¦ž¦³„°¢eœ°¨·„š´ÊŠ®¤— ‡ªµ¤µ¤µ¦™Äœ„µ¦˜o µœ°œ»¤¼¨°· ¦³ DPPH ¨³‡ªµ¤µ¤µ¦™Äœ„µ¦Áž}œ˜´ ª¦¸—·ªŽr
°Šµ¦„´—Á°šµœ°¨‹µ„¦Îµ oµª´Š r®¥—¤¸ ‡nµÁ¡·É¤ ¹ÊœÁ¤ºÉ°Á¡·É¤¦³¥³Áª¨µ„µ¦„´—˜n‹³¤¸‡nµ¨—¨ŠÁ¤ºÉ °°»–®£¼ ¤·„µ¦
„´—¼Š ¹Êœ œ°„‹µ„œ¸Ê‹µ„„µ¦«¹ „¬µ‡»–¤´˜·„µ¦šœ˜n°‡ªµ¤¦o°œ (100 °Š«µÁŽ¨ÁŽ¸ ¥œµœ 15 ¨³ 30 œµš¸) ¨³
„µ¦šœ˜n°£µ¡¡¸ Á° (4 7 ¨³ 9) ¡ªnµµ¦„´—Á°šµœ°¨‹µ„¦Îµ oµª´Š r®¥—š´ÊŠ 3 œ·— ¤¸‡ªµ¤µ¤µ¦™Äœ„µ¦
˜oµœ°œ» ¤¼¨°· ¦³ DPPH ¨³‡ªµ¤µ¤µ¦™Äœ„µ¦Áž}œ˜´ ª¦¸—·ªŽr‡Šš¸É®¨´ Š‹µ„Ä®o‡ªµ¤¦o °œš¸É°»–®£¼¤· 100 °Š«µ
ÁŽ¨ÁŽ¸ ¥œµœ 30 œµš¸ ¨³µ¦„´—Á°šµœ°¨‹µ„¦Î µ oµª´Š r ®¥—Äœ£µ¡‡ªµ¤Áž}œ„¦—š¸É¡¸ Á° 4 ‹³¤¸
‡ªµ¤µ¤µ¦™Äœ„µ¦˜oµœ°œ»¤¼¨°· ¦³ DPPH ¨³‡ªµ¤µ¤µ¦™Äœ„µ¦Áž} œ˜´ª¦¸—·ªŽr ¼Š„ªnµÄœ£µ¡¡¸ Á°Áž}œ„¨µŠ
¨³Äœ£µ¡‡ªµ¤Áž}œ—nµŠš¸É¡¸Á° 9
‡ÎµÎµ‡´ : ¦Îµ oµª „µ¦„´— µ¦ž¦³„°¢eœ°¨·„š´ÊŠ®¤— ‡ªµ¤µ¤µ¦™Äœ„µ¦˜oµœ°œ»¤¼¨°· ¦³
1°µ‹µ¦¥r —¦. µ µª·µª·š¥µ«µ˜¦r ¨³Áš‡ÃœÃ¨¥¸°µ®µ¦ ‡–³Áš‡ÃœÃ¨¥¸Â¨³„µ¦¡´ •œµ»¤œ ¤®µª·š¥µ¨´¥š´„¬·– ¡´š¨»Š 93110
Dr., Food Science and Technology Program, Faculty of Technology and Community Development, Thaksin University, Phatthalung, 93110.
*Corresponding author: Ú¦«´¡šr/Ú¦µ¦ 074-336369 Email:jthavorn@tsu.ac.th