未利用果実アンカラへの過熱水蒸気処理の潜在的な利用とその酸化防止能力の評価

In the first chapter of the thesis entitled ‘Potential Use of Superheated SteamTreatment In An Underutilized Fruit of Engkala (Litsea garciae) and Evaluation of Its Antioxidant Capacity’, an introduction on the study was given where the link between antioxidants, free radicals and degenerative diseases, which is the increasingly deterioration of the function or structure of the affected body tissues or organ over time, such as cancer, atherosclerosis, arthritis, gastritis, diabetes mellitus and neurodegenerative diseases were discussed. The onset of these diseases was confirmed by accumulation of free radicals that are produced from oxidation process as well as from toxic present in the environment. The damaging effects of the free radicals however can be stopped by the action of antioxidants supplied by plants when incorporated in a human diet. In the introduction, the role of polyphenols as antioxidants and their source especially from fruits were also discussed and engkala and avocado fruits, which belong in the same family were introduced as source of antioxidant in this study. Drying process of food was also discussed, emphasizing the use of freeze drying and superheated steam.In chapter 2, the characteristics of engkala fruit and its antioxidant capacity was evaluated. The physical properties, nutritional composition and minerals composition were discussed. This study showed that engkala fruit, just like avocado is a fleshy fruit where the pulp accounted for more than 50% of the fruit weight. Nutritional compositions of engkala showed that this fruit is high in moisture, protein, carbohydrate, K, Na, Fe, Zn and Ca. Polyphenol content of engkala was determined by measuring the total phenolic and total flavonoid content. Antioxidant activities of engkala extracts were determined by using DPPH assay and ORAC assay. In DPPH assay, the concentration of the extract inhibiting 50% of the DPPH radical activity was measured as an indicator of the antioxidant activity. In this study, the edible part of the fruit which is the pulp showed highest activity when dried with superheated-steam at the temperature of 170°C. In ORAC assay, the oxygen radical absorbing capacity of the fruit extract was measured. The pulp of engkala also showed the same pattern, where superheated-steam dried pulp at the temperature of 170°C gave the highest ORAC value. This study showed that superheated-steam drying gave higher polyphenol contents and antioxidant activities in engkala pulp, while freeze drying gave higher results in the seed part of the fruit. The polyphenol compound present in engkala extract was also studies by using HPLC, TG/DTA, GCMS and LC-MS system.In the third chapter, polyphenol content and antioxidant activities in avocado fruit was evaluated. The avocado pulp followed the same pattern as shown by engkala pulp, where the total phenolic, total flavonoid content as well as antioxidant activities in the pulp was significantly higher when dried with superheated-steam. The peel and seed on the other hand showed significantly higher results when freeze dried.In the fourth chapter, the antioxidant capacity of both engkala and avocado fruits were compared. The data showed that engkala pulp and seed showed higher antioxidant capacity compared to avocado. The peel on the other hand showed higher antioxidant capacity of avocado compared to engkala peel. Considering the edible part of the fruit, engkala was ranked higher than avocado where antioxidant capacity was in concern.The final chapters remark the conclusion of the whole study. It was concluded that both superheated-steam drying and freeze drying can offer their advantages in application of dried fruit production, where superheated-steam drying was preferred in drying the pulp of engkala and avocado, while freeze drying was the preferred method of drying for the seed and peel of engkala and avocado. The high potential of the by-products as given by the high antioxidant capacity especially when freeze dried suggested that they could be utilized and developed as natural antioxidants or food additives.九州工業大学博士学位論文 学位記番号:生工博甲第237号 学位授与年月日:平成27年3月25日1. Introduction and literature review|2. Engkala fruit: evaluation of its characteristics and antioxidant capacity|3. Evaluation of polyphenol content and antioxidant capacity in avocado fruit dried with superheated-steam|4. Fruits comparison and general discussion|5. Concluding remarks and suggestions for future research九州工業大学平成26年

Effect of Ultrasonic-Assisted Extraction on Phenolic Content of Avocado

This study evaluate the effect of ultrasonic application in the extraction process on total phenolic content (TPC) of Hass avocado (Persea americana Mill) pulp. In this study, the solid/ solvent ratio of 1/30 (wt/ vol) and extraction temperature of 40 degree Celsius gave higher TPC value. This ratio and temperature was applied in the ultrasonic-assisted extraction (UAE) of avocado pulp. This study then compared the TPC obtained from the avocado pulp extract without involving ultrasonic and the TPC obtained from the UAE. Results showed that the TPC value of avocado pulp was significantly higher in the UAE (235.77 mg GAE/ 100g dried sample) compared to the TPC in the non-UAE (166.32 mg GAE/ 100g dried sample). The increase in the TPC was between ∼31 % and ∼41 % when 5 to 20 min of ultra sonication applied in the extraction. Ultra sonication duration of 15 min gave the highest TPC where the value was significantly higher compared to the other duration

Enhanced polyphenol content and antioxidant capacity in the edible portion of avocado dried with superheated-steam

In order toevaluatethe effects of drying methods on assay, this present study investigated the effect of superheated-steam drying at three different temperatures (130°C, 150°C and 170°C), in comparison with freeze drying on phenolic and flavonoid contents as well as antioxidant capacities in avocado (Persea americanaMill) pulp. The results showed that superheated-steam dried (SHSD) avocado pulp gave significantly higher total phenolic and total flavonoid contents compared to its freeze dried (FD) counterpart. The IC50 values from the DPPH assay were significantly lower (higher antioxidant activity)in SHSD pulp at all the temperatures used (6.69 – 12.16 mg/ml) compared to FD (35.02 mg/ml). The ORAC values also showed significantly higher radical absorbing capacitywhen SHSD at 170°C (26.58 µmol TE/1g)compared to FD (15.18 µmol TE/1g).The results showed that the drying methods significantly increased antioxidant capacity of SHSD avocado pulp in comparison with the FD.Superheated-steam drying at 170°C is proposed as an appropriate drying technique and condition to preserve pulp in avocado

未利用果実アンカラへの過熱水蒸気処理の潜在的な利用とその酸化防止能力の評価

九州工業大学博士学位論文 学位記番号:生工博甲第237号 学位授与年月日:平成27年3月25日1. Introduction and literature review||2. Engkala fruit: evaluation of its characteristics and antioxidant capacity||3. Evaluation of polyphenol content and antioxidant capacity in avocado fruit dried with superheated-steam||4. Fruits comparison and general discussion||5. Concluding remarks and suggestions for future researchIn the first chapter of the thesis entitled ‘Potential Use of Superheated Steam Treatment In An Underutilized Fruit of Engkala (Litsea garciae) and Evaluation of Its Antioxidant Capacity’, an introduction on the study was given where the link between antioxidants, free radicals and degenerative diseases, which is the increasingly deterioration of the function or structure of the affected body tissues or organ over time, such as cancer, atherosclerosis, arthritis, gastritis, diabetes mellitus and neurodegenerative diseases were discussed. The onset of these diseases was confirmed by accumulation of free radicals that are produced from oxidation process as well as from toxic present in the environment. The damaging effects of the free radicals however can be stopped by the action of antioxidants supplied by plants when incorporated in a human diet. In the introduction, the role of polyphenols as antioxidants and their source especially from fruits were also discussed and engkala and avocado fruits, which belong in the same family were introduced as source of antioxidant in this study. Drying process of food was also discussed, emphasizing the use of freeze drying and superheated steam. In chapter 2, the characteristics of engkala fruit and its antioxidant capacity was evaluated. The physical properties, nutritional composition and minerals composition were discussed. This study showed that engkala fruit, just like avocado is a fleshy fruit where the pulp accounted for more than 50% of the fruit weight. Nutritional compositions of engkala showed that this fruit is high in moisture, protein, carbohydrate, K, Na, Fe, Zn and Ca. Polyphenol content of engkala was determined by measuring the total phenolic and total flavonoid content. Antioxidant activities of engkala extracts were determined by using DPPH assay and ORAC assay. In DPPH assay, the concentration of the extract inhibiting 50% of the DPPH radical activity was measured as an indicator of the antioxidant activity. In this study, the edible part of the fruit which is the pulp showed highest activity when dried with superheated-steam at the temperature of 170°C. In ORAC assay, the oxygen radical absorbing capacity of the fruit extract was measured. The pulp of engkala also showed the same pattern, where superheated-steam dried pulp at the temperature of 170°C gave the highest ORAC value. This study showed that superheated-steam drying gave higher polyphenol contents and antioxidant activities in engkala pulp, while freeze drying gave higher results in the seed part of the fruit. The polyphenol compound present in engkala extract was also studies by using HPLC, TG/DTA, GCMS and LC-MS system. In the third chapter, polyphenol content and antioxidant activities in avocado fruit was evaluated. The avocado pulp followed the same pattern as shown by engkala pulp, where the total phenolic, total flavonoid content as well as antioxidant activities in the pulp was significantly higher when dried with superheated-steam. The peel and seed on the other hand showed significantly higher results when freeze dried. In the fourth chapter, the antioxidant capacity of both engkala and avocado fruits were compared. The data showed that engkala pulp and seed showed higher antioxidant capacity compared to avocado. The peel on the other hand showed higher antioxidant capacity of avocado compared to engkala peel. Considering the edible part of the fruit, engkala was ranked higher than avocado where antioxidant capacity was in concern. The final chapters remark the conclusion of the whole study. It was concluded that both superheated-steam drying and freeze drying can offer their advantages in application of dried fruit production, where superheated-steam drying was preferred in drying the pulp of engkala and avocado, while freeze drying was the preferred method of drying for the seed and peel of engkala and avocado. The high potential of the by-products as given by the high antioxidant capacity especially when freeze dried suggested that they could be utilized and developed as natural antioxidants or food additives

Dragon Fruit Foliage Plant-Based Coagulant for Treatment of Concentrated Latex Effluent: Comparison of Treatment with Ferric Sulfate

The effectiveness of dragon fruit foliage as a natural coagulant for treatment of concentrated latex effluent was investigated and compared with ferric sulfate, a chemical coagulant. Dragon fruit is a round and often red-colored fruit with scales-like texture and is native to south American countries which is also cultivated and heavily marketed in southeast Asian countries. Its foliage represents a part of its overall plant system. Latex effluent is one of the main byproduct from rubber processing factories in Malaysia. Three main parameters investigated were chemical oxygen demand (COD), suspended solids (SS), and turbidity of effluent. Coagulation experiments using jar test were performed with a flocculation system where the effects of latex effluent pH as well as coagulation dosage on coagulation effectiveness were examined. The highest recorded COD, SS, and turbidity removal percentages for foliage were observed for effluent pH 10 at 94.7, 88.9, and 99.7%, respectively. It is concluded that the foliage showed tremendous potential as a natural coagulant for water treatment purposes. The foliage could be used in the pretreatment stage of Malaysian latex effluent prior to secondary treatment

Effects of extraction methods on phenolic content in the young bamboo culm extracts of Bambusa beecheyana Munro

Nowadays, many studies focus on the potential of bamboo as a source of bioactive compounds and natural antioxidants for nutraceutical, pharmaceutical, and food sources. This study is a pioneering effort to determine the total phenolic content, total flavonoid content and free radical scavenging activity, as well as the phenolic identification and quantification of Bambusa beecheyana. The study was conducted by using ethanol, methanol, and water for solvent extraction by applying cold maceration, Soxhlet, and ultrasonic-assisted extraction techniques. The results showed that Soxhlet and ultrasonic-assisted Bambusa beecheyana culm extracts had an increase in the extract’s dry yield (1.13–8.81%) but a constant p-coumaric acid (4) content (0.00035 mg/g) as compared to the extracts from the cold maceration. The ultrasonic-assisted extraction method required only a small amount (250 mL) of solvent to extract the bamboo culms. A significant amount of total phenolics (107.65 ± 0.01 mg GAE/g) and flavonoids (43.89 ± 0.05 mg QE/g) were found in the Soxhlet methanol culm extract. The extract also possessed the most potent antioxidant activity with an IC50 value of 40.43 µg/mL as compared to the positive control, ascorbic acid. The UHPLC–ESI–MS/MS analysis was carried out on the Soxhlet methanol extract, ultrasonic-assisted extract at 40 min, and cold methanol extract. The analysis resulted in the putative identification of a total of five phenolics containing cinnamic acid derivatives. The two cinnamic acid derivatives, p-coumaric acid (4) and 4-methoxycinnamic acid (5), were then used as markers to quantify the concentration of both compounds in all the extracts. Both compounds were not found in the water extracts. These results revealed that the extract from Soxhlet methanol of Bambusa beecheyana could be a potential botanical source of natural antioxidants. This study provides an important chemical composition database for further preclinical research on Bambusa beecheyana