รายการบทความการแลกเปลี่ยนเรียนรู้ตามคำสำคัญ : Fish oil

	The 3rd International Conference on Science Technology & Innovation -Maejo University 2023 » Encapsulation of Rose Extract and Evaluation of Antioxidant Potential for Stabilization of Fish Oil
	Rose extract (RE) was extracted using modified microwave assisted extraction and determined the antioxidant activity and total phenolic content (TPC). The results of antioxidant activity and TPC of RE were 155.07±1.01 mg gallic acid equivalents/g of dry weight and 257.03±0.20 mg Trolox equivalents/g of dry weight. RE was encapsulated using alginate bead (called E-RE) and investigated the physical properties of encapsules. The mean size of microencapsulation of E-RE and entrapment efficiency (%) of microcapsules were determined as 979 ± 0.43, and 80.76±0.58%, respectively. The appearance of the prepared E-RE was spherical morphology. Antioxidant potential for stabilization of fish oil of RE and E-RE was evaluated by the estimation of peroxide values (PV) of fish oil, fish oil treated directly with natural antioxidant (RE) and in form of E-RE using the butylated hydroxy toluene (BHT) as standard and then incubated at 60 °C for a period of twelve days. The results demonstrated that BHT have higher antioxidant potential for fish oil than RE and E-RE. Treatment containing E-RE and BHT in fish oil showed similar PV values in period of 2-5 days. However, the antioxidant activity of E-RE which observed from PV values in stabilization of fish oil is higher than that of RE.
	คำสำคัญ : Encapsulation Fish oil Rose extract
	กลุ่มบทความ : กลุ่มงานตามสมรรถนะบุคลากร
	หมวดหมู่ : กลุ่มงานสายวิชาการ
	สถิติการเข้าถึง : เปิดอ่าน 175 ครั้ง \| แสดงความคิดเห็น 0 ครั้ง
	ผู้เขียน ฐิติพรรณ ฉิมสุข วันที่เขียน 21/8/2566 16:34:04 แก้ไขล่าสุดเมื่อ 21/11/2567 20:56:45