@article {1017, title = {Free Radical Scavenging Capacity and Total Phenolic Contents in Peel and Fleshy Crude Extracts of Selected Vegetables}, journal = {Pharmacognosy Journal}, volume = {11}, year = {2019}, month = {October 2019}, pages = {1351-1358}, type = {Research Article}, chapter = {1351}, abstract = {

Context: Vegetables are sources of natural antioxidants which have beneficial health-promoting properties. Aims: This research was conducted to evaluate the antioxidant potentials and total phenolic contents in vegetable extracts. Settings and Design: The experiment was divided two groups using six vegetable peels and fleshes, including potato (Solanum tuberosum L.), carrot (Daucus carota L.), bitter gourd (Monordica Charantia L.), pumpkin (Cucurbita moschana Duchesn), Chinese radish (Raphanus sativus L.), and cucumber (Cucumis sativus L.). Materials and Methods: The samples were extracted with 95\% ethanol for 24 hrs and then analyzed the antioxidant activities by DPPH and FRAP assay and total phenolic contents was determined by Folin-Ciocalteu assay. Statistical analysis used: All the analysis was done in triplicate, and values are represented as means {\textpm} standard deviations. The data were subjected to one-way analysis of variance (ANOVA) and significance differences between mean values were determined by Tukey{\textquoteright}s multiple comparison tests (p \< 0.05). Pearson correlation coefficient was determined between the antioxidant activities and total phenolic contents using SPSS version 21. Results: The results revealed that antioxidant activities were different statistically significant in each group (p \< 0.05). Carrot peel was the most potent in DPPH radical scavenging activity (61.80 {\textpm} 6.14\%) and reducing power (0.75 {\textpm} 0.25 mM Fe2+/g extract) and potato flesh could inhibit DPPH radical (35.60 {\textpm} 0.63 \%) and had the highest FRAP value (0.61 {\textpm} 0.78 mM Fe2+/g extract). Pumpkin peel and Chinese radish flesh had the most total phenolic contents as 110.45 {\textpm} 22.49 and 142.15 {\textpm} 3.53 mg GAE/g extract, respectively. Although no correlations was between antioxidant activities and total phenolic contents in extracts but were significant correlations between DPPH and FRAP assay in vegetable peels and fleshes as 0.931 and 0.819, respectively. Conclusion: This study substantiates the potential of vegetable peels to be used as functional foods and natural free radical scavengers.

}, keywords = {Antioxidants, Free Radicals, Total Phenolic Contents, Vegetable fleshes, Vegetable peels}, doi = {10.5530/pj.2019.11.209}, author = {Chanate Wanna} } @article {655, title = {The Effect of Coconut Water and Boiling on Antioxidant Activity and Total Phenolic Contents in Schizophyllum commune Fr.}, journal = {Pharmacognosy Journal}, volume = {10}, year = {2018}, month = {July/2018}, pages = {73-77}, type = {Original Article}, chapter = {73}, abstract = {

Context: Schizophyllum commune Fr., a split gill mushroom has been acknowledged for its medicinal properties. Aims: The present study was to evaluate the effect of coconut water and boiling on antioxidant activity and total phenolic contents in Schizophyllum commune Fr. Settings and Design: The experiment was completely randomized design (CRD) using tender and mature coconut water compared to synthetic hormone at concentration of 50\% and 100\% in volume of 5 and 10 ml. The first group is fresh mushrooms and the second group is boiled mushroom then was dried in hot air oven at 45\°C for 48 hr. Materials and Methods: The S. commune was extracted with ethanol and then was evaluated the scavenging activity by DPPH and FRAP assay and Folin-Ciocalteau method was used to determine total phenolic contents. Statistical analysis used: The data were recorded as means \± standard deviations and analyzed by using SPSS version 21. The mean values of data were subjected to a oneway analysis of variance (ANOVA) and the significance of the difference between means was determined by the Tukey\’s multiple comparison tests at 95\% least significance difference (p \< 0.05). Pearson correlation coefficient was used to determine the relationship between the antioxidant activity and total phenolic contents in sample extracts. Results: In fresh mushroom group showed higher antioxidant activity and total phenolic contents than boiled mushroom group. When compared to a loss of antioxidant activity and total phenolic contents after boiling only the experiments with coconut water found that tender coconut water 50\% of 5 ml has the lowest of loss in TEAC and total phenolic contents as 9.28\% and 9.85\% respectively. Mature coconut water 100\% of 10 ml has the lowest of loss in FRAP as 2.77\% and followed by tender coconut water 50\% of 5 ml as 4.82\% which were lower than control treatment but similar with synthetic hormone of 5 ml. The relationship between antioxidant activity and total phenolic contents of mushrooms was low in both groups. Conclusions: It concluded that tender coconut water 50\% of 5 ml could maintain the antioxidant properties and total phenolic compounds in S. commune.

Key-words: Antioxidant, Free radicals, Total phenolic contents, Coconut water, Schizophyllum commune Fr.

Key Messages: The tender coconut water 50\% of 5 ml was suitable for holding the antioxidant properties and total phenolic contents and also boiling affect to loss of antioxidant compounds in S. commune. The findings from this study provide information for alternative selection of coconut water as natural hormone.

}, doi = {10.5530/pj.2017.3.14}, author = {Chanate Wanna and Montarop Sudhadham} } @article {676, title = {The Effect of Coconut Water and Boiling on Antioxidant Activity and Total Phenolic Contents in Schizophyllum commune Fr.}, journal = {Pharmacognosy Journal}, volume = {10}, year = {2018}, month = {August 2018}, pages = {925-931}, type = {Original Article}, chapter = {925}, abstract = {

Context: Schizophyllum commune Fr., a split gill mushroom has been acknowledged for its medicinal properties.\  Aims: The present study was to evaluate the effect of coconut water and boiling on antioxidant activity and total phenolic contents in Schizophyllum commune Fr. Settings and Design: The experiment was completely randomized design (CRD) using tender and mature coconut water compared to synthetic hormone at concentration of 50\% and 100\% in volume of 5 and 10 ml. The first group is fresh mushrooms and the second group is boiled mushroom then was dried in hot air oven at 45\°C for 48 hr. Materials and Methods: The S. commune was extracted with ethanol and then was evaluated the scavenging activity by DPPH and FRAP assay and Folin-Ciocalteau method was used to determine total phenolic contents. Statistical analysis used: The data were recorded as means \± standard deviations and analyzed by using SPSS version 21. The mean values of data were subjected to a oneway analysis of variance (ANOVA) and the significance of the difference between means was determined by the Tukey\’s multiple comparison tests at 95\% least significance difference (p \< 0.05). Pearson correlation coefficient was used to determine the relationship between the antioxidant activity and total phenolic contents in sample extracts. Results: In fresh mushroom group showed higher antioxidant activity and total phenolic contents than boiled mushroom group. When compared to a loss of antioxidant activity and total phenolic contents after boiling only the experiments with coconut water found that tender coconut water 50\% of 5 ml has the lowest of loss in TEAC and total phenolic contents as 9.28\% and 9.85\% respectively. Mature coconut water 100\% of 10 ml has the lowest of loss in FRAP as 2.77\% and followed by tender coconut water 50\% of 5 ml as 4.82\% which were lower than control treatment but similar with synthetic hormone of 5 ml. The relationship between antioxidant activity and total phenolic contents of mushrooms was low in both groups. Conclusions: It concluded that tender coconut water 50\% of 5 ml could maintain the antioxidant properties and total phenolic compounds in S. commune.\ 

}, keywords = {Antioxidant, Coconut water, Free Radicals, Schizophyllum commune Fr, Total Phenolic Contents}, doi = {10.5530/pj.2018.5.156}, author = {Chanate Wanna and Montarop Sudhadham} }