THE STUDY OF ANTI-INFLAMMATORY AND ANTIOXIDANT ACTIVITY IN COLD PRESS RICE BRAN OIL FROM RICE IN THAILAND

Objective: The present study is investigation in the rice bran oil from four rice varieties in term of anti-inflammatory and antioxidant activities. Methods: This research studied the effects of anti-inflammatory and antioxidant activity from cold press rice bran oil. For anti-inflammatory, their inhibitory activity of nitric oxide (NO) production using RAW267.4 cell lines was evaluated. And two methods for antioxidant activities, DPPH radical scavenging assay (DPPH assay) and Ferric Reducing Antioxidant Power (FRAP) assay were used and compared with gallic acid standard and ferric sulfate (FeSO4), respectively. Results: For the Oryza Sativa L. Khaw-khaw exhibited the highest activity against the NO production with an IC50 value of 41.96 μg/ml, followed by O. Sativa L. Hom Pathum (46.58 μg/ml), O. Sativa L. Hom Mali (53.84 μg/ml) and O. Sativa L. Hom Mali Gorkho (59.43 μg/ml). However, the antioxidant activity, DPPH method found O. Sativa L. Hom Mali Gorkho displayed the most potent effect with IC50 value of 0.08 mg/ml, followed by O. Sativa L. Hom Pathum (0.11mg/ml), O. Sativa L. Hom Mali (0.12mg/ml) and O. Sativa L. Khaw khaw (0.88 mg/ml), respectively. The assay of FRAP showed the highest in O. Sativa L. Hom Mali Gorkho with an IC50 value 2.27 mg/ml, followed by O. Sativa L. Hom Pathum (4.30 mg/ml), O. Sativa L. Khaw khaw (6.67 mg/ml) and O. Sativa L. Hom Mali (7.68 mg/ml), respectively. Conclusion: This study indicated that cold press rice bran oil from rice varieties in Thailand is responsible for anti-inflammatory and antioxidant activity. Therefore, this study supports the tradition use of cold press rice bran oil for treatment of inflammatory related diseases though the inhibition of nitric oxide release

TOTAL PHENOLIC AND FLAVONOID CONTENTS AND ANTIOXIDANT PROPERTIES OF THAI TRADITIONAL HERBAL

Objective: The study investigated for the several of solvent on merits Trigasornmas formula in term of phenolic, flavonoid contents and antioxidant activities.Methods: This research studied the effects of extraction solvents in water, ethyl acetate, methanol, dichloromethane, ethanol and hexane extracts of Trigasormmas formula. Total phenolic and total flavonoid content were evaluated according to the Folin- Ciocalteu procedure and a aluminium chloride colorimetric method, respectively. Two methods of antioxidant activities were used DPPH radical scavenging assay (DPPH assay) and Ferric Reducing Antioxidant Power (FRAP) assay. According to our study, the outcomes of free radical scavenging properties were demonstrated in terms of mg gallic acid equivalent (GAE)/100 g sample and mg ferric sulfate equivalent (FeSO4)/100 g sample antioxidant, respectively.Results: The average total phenolic content of water extract was 1,955.23±60.87 mg GAE/100 g sample which was higher than the other solvents while the methanol extract showed the highest flavonoid content at about 321.15±9.12 mg FeSO4/100g sample. For antioxidant properties, DPPH and FRAP assay, the highest values were found in water extract at about 158.93±12.45 mg GAE/100g sample and 2,118.87±24.38 mg FeSO4/100g sample, respectively.Conclusion: The obtained results support the use of this Thai traditional herbal formula, and suggest more investigation.Â

Heat stability of the in vitro inhibitory effect of spices on lipase, amylase, and glucosidase enzymes

This study investigated the effect of boiling on the inhibitory action of spices on digestive enzymes. Unboiled extracts of Trigonella foenum‐graecum (seed) (25.42%), Myristica fragrans (seed) (22.70%), and Cuminum cyminum (seed) (19.17%) showed significantly (p < 0.05) a higher lipase inhibitory activity than their respective boiled extracts (20.23%, 15.74%, and 12.57%). Unboiled extracts of Cinnamomum zeylanicum (stem bark) (−16.98%) and Foeniculum officinale (seed) (−16.05%) showed an activation of lipase enzyme, and boiling significantly (p < 0.05) changed the activity into lipase inhibition as 8.47% and 9.54%, respectively. Unboiled extracts of Coriandrm sativum (seed), C. cyminum, and Elettaria cardamomum (seed) showed an activation of amylase enzyme, and boiling these extracts significantly reduced the enzyme activation. The other unboiled extracts showed a higher amylase inhibition than the boiled extracts, whereas the boiled extracts of C.longa (rhizome) and Syzygium aromaticum (flower) exhibited significantly (p < 0.05) lower values. Unboiled extracts of C. zeylanicum, M. fragrans, and S. aromaticum showed an insignificantly higher glucosidase inhibitory activity than the boiled extracts. Inhibition of digestive enzymes by nutritional intervention is one avenue to be considered in treating diet‐induced obesity and in the management of postprandial hyperglycemia. Spices, used as food additives, could be a potential source of digestive enzyme inhibitors. The current study revealed that unboiled extracts of T. foenum‐graecum (seed), C. cyminum (seed), and M. fragrans (seed) are more effective than the boiled extracts as an antiobesity therapy. Moreover, it endorses the use of infusion of T. foenum‐graecum seeds as an antiobesity therapy