Papers by pornpisanu thammapat
Optimization of the concentrating conditions of eicosapentaenoic acid (EPA) and docosahexaenoic a... more Optimization of the concentrating conditions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) extracted from Asian catfish oil was studied to obtain a maximum concentration. The crude fish oil was extracted from the belly flap and adipose tissue of Asian catfish, and the extracted oil was used as fresh crude oil. The EPA and DHA were concentrated by the urea complexation method. A hexagonal rotatable design was applied to examine the effects of crystallization temperature and urea-to-fatty acid ratio on the total content of EPA and DHA (Y 1) and the liquid recovery yield (Y 2). The second order polynomial regression models for Y 1 and Y 2 were employed to generate the response surfaces. Under the optimum conditions of-20 °C and a urea-to-fatty acid ratio of 4 (w/w), the total concentration of EPA and DHA could be increased by up to 88%, while a liquid recovery yield of 26% was obtained.
The processes for the concentration of fatty acids in the production of polyunsaturated fatty aci... more The processes for the concentration of fatty acids in the production of polyunsaturated fatty acids (PUFA) have become very important because of the beneficial properties of these substances to human health and in functional foods. Optimization of the concentrating conditions of Polyunsaturated fatty acid (PUFA) extracted from rice bran oil was studied to obtain maximum concentration. The crude rice bran oil was extracted from the KDML105 rice bran variety, and the extracted oil was used as fresh crude oil. The PUFA was concentrated by the urea complexation method. A hexagonal rotatable design was applied to examine the effects of crystallization temperature and urea-to-fatty acid ratio on the total content of PUFA (Y). We investigated the changes of different crystallization temperatures (-10, 0 and 10C) and urea-to-fatty acid ratios (2:1, 3:1 and 4:1, w/w) on the total PUFA content. The second order polynomial regression model for response was employed to generate the response sur...
The consumption of edible insects has a long history for many cultures. Edible insects have playe... more The consumption of edible insects has a long history for many cultures. Edible insects have played an important role as a part of human nutrition in many regions around the world such as Africa, Asia and Latin America [1]. More than one thousand insect species, edible at some stage of their life cycle, are reported worldwide as traditional foods for humans, representing important parts of the nutritional intake and economic resources of many societies [2]. For example, there are 524 in Africa, 349 in Asia, 679 in the Americas, 41 in Europe and 152 species in Australia [3]. Mexico has the most registered species, followed by Thailand, Congo and Zaire, India, Australia, China and Zambia [4].
Food Chemistry, 2016
The impacts of traditional and alternative parboiling processes on the concentrations of fatty ac... more The impacts of traditional and alternative parboiling processes on the concentrations of fatty acids, tocopherol, tocotrienol, γ-oryzanol and phenolic acids in glutinous rice were investigated. Differences between the two methods were the soaking temperatures and the steaming methods. Results showed that parboiling processes significantly increased the concentrations of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), γ-oryzanol, γ-tocotrienol and total phenolic acids (TPA) in glutinous rice, while α-tocopherol, γ-tocopherol and polyunsaturated fatty acids (PUFA) decreased (p<0.05). Both the traditional and alternative parboiling methods increased the levels of γ-oryzanol by three or fourfold compared with the level of γ-oryzanol in raw rice. Parboiling caused both adverse and favorable effects on phenolic acids content (p<0.05). We found that glutinous rice, parboiled using our newly developed method, had higher levels of PUFA, total vitamin E, γ-oryzanol, hydrobenzoic acid, hydroxycinnamic acid and TPA compared to the traditional method.
Food Chemistry, 2015
Soaking is one of the important steps of the parboiling process. In this study, we investigated t... more Soaking is one of the important steps of the parboiling process. In this study, we investigated the effect of changes in different sodium chloride (NaCl) content (0%, 1.5% and 3.0% NaCl, w/v) of soaking media and soaking temperatures (30°C, 45°C and 60°C) on the phenolic compounds (a-tocopherol, c-oryzanol) and on the fatty acids of glutinous rice, compared with unsoaked samples. Overall, the total phenolic content, total phenolic acids, c-oryzanol, saturated fatty acid and mono-unsaturated fatty acid of the glutinous rice showed an increasing trend as NaCl content and soaking temperature increased, while a-tocopherol and polyunsaturated fatty acids decreased. Soaking at 3.0% NaCl provided the highest total phenolic content, total phenolic acids and c-oryzanol (0.2 mg GAE/g, 63.61 lg/g and 139.76 mg/100 g, respectively) for the soaking treatments tested. Nevertheless, the amount of a-tocopherol and polyunsaturated fatty acid were found to be the highest (18.30/100 g and 39.74%, respectively) in unsoaked rice.
Journal of Physics: Conference Series
Chiangda or Gymnema is an herb from Thailand that has a long and varied history in traditional me... more Chiangda or Gymnema is an herb from Thailand that has a long and varied history in traditional medicine. The objective of this study was to evaluate the influence of drying of gymnema with modified greenhouse dryer. Drying experiments were performed at an air temperature of 50°C was investigated in modified greenhouse dryer. The performance of the drying model was compared based on their correlation coefficient (R 2), Root Mean Square Error (RMSE) and reduced Chi-Square (χ2) between the observed moisture ratios. The Wang and Singh models showed the best fit under modified greenhouse drying. The Wang and Singh equation was found to satisfactorily describe the drying behaviour of gymnema, with good agreement obtained with the experimental data the highest value of R 2 (0.9993) and the lowest values of MBE (-0.0007-0.00412), respectively. The moisture transfer from gymnema was describes by applied the Fick's diffusion model. The effective moisture diffusivity varied from 9.28×10-11 to 2.606×10-10 m 2 /s that increased with the temperature. An Arrhenius relation with an activation energy value of 24.91 kJ/mol expressed effect of temperature on the diffusivity.
Soaking is one of the important steps of the parboiling process. In this study, we investigated t... more Soaking is one of the important steps of the parboiling process. In this study, we investigated the effect of changes in different sodium chloride (NaCl) content (0%, 1.5% and 3.0% NaCl, w/v) of soaking media and soaking temperatures (30°C, 45°C and 60°C) on the phenolic compounds (a-tocopherol, c-oryzanol) and on the fatty acids of glutinous rice, compared with unsoaked samples. Overall, the total phenolic content, total phenolic acids, c-oryzanol, saturated fatty acid and mono-unsaturated fatty acid of the glutinous rice showed an increasing trend as NaCl content and soaking temperature increased, while a-tocopherol and polyunsaturated fatty acids decreased. Soaking at 3.0% NaCl provided the highest total phenolic content, total phenolic acids and c-oryzanol (0.2 mg GAE/g, 63.61 lg/g and 139.76 mg/100 g, respectively) for the soaking treatments tested. Nevertheless, the amount of a-tocopherol and polyunsaturated fatty acid were found to be the highest (18.30/100 g and 39.74%, respectively) in unsoaked rice.
Food Chemistry, 2010
The objective of this research was to analyse the distribution pattern of proximate composition a... more The objective of this research was to analyse the distribution pattern of proximate composition and fatty acid profiles in different portions of Asian catfish (Pangasius bocourti). The lipid content was found amongst different portions, ranging from 2.95% to 93.32%, being lowest in the caudal-dorsal portion and highest in the viscera. Protein, moisture and ash contents were inversely proportional to the lipid content amongst the body portion. There was no specific tendency for the changes of each fatty acid composition from the different portions. Monounsaturated fatty acid (MUFA) was the most predominant fatty acid found in all tissues, ranging from 32.7% to 39.9%, followed by saturated fatty acids (SFA) ranged from 30.2% to 36.5% of total fatty acid, whereas the total polyunsaturated fatty acids (PUFA) content was the lowest, ranging from 14.8% to 24.0%. This study revealed that the proximate compositions and fatty acids deposition in Asian catfish varied markedly throughout the body portion.
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Papers by pornpisanu thammapat