|
|
Publication
|
| Title of Article |
Optimization of Functional Beverage Formula with Antioxidant Properties |
| Date of Acceptance |
18 July 2022 |
| Journal |
| Title of Journal |
Journal of Natural Sciences of Hunan University |
| Standard |
SCOPUS |
| Institute of Journal |
Hunan Daxue/Hunan University |
| ISBN/ISSN |
|
| Volume |
49 |
| Issue |
8 |
| Month |
September |
| Year of Publication |
2022 |
| Page |
|
| Abstract |
Morus alba L., Cnidoscolus chayamansa Mc.Vaugh, Moringa oleifera, and Stevia rebaudiana Bert. are widely used as ingredients of Thai traditional beverage. This latter is known for its beneficial properties for human health, such as high antioxidant capacity, which make it potential to be developed as functional beverage. Therefore, the objective of this study is to determine the optimum antioxidant properties of polyherbal formulations of leaves extract using in vitro method. There are 22 formulations consisting various proportions of the extracts designated using Design Expert 6.0.4. The antioxidant study of the individual extracts and their different combinations were conducted using DPPH radical scavenging activity, Ferric Reduction Antioxidant Potential Assay (FRAP) and total phenolic content (TPC) assay. Results showed that Morus alba L. has higher antioxidant properties in most of the assay when tested individually, as compared to Cnidoscolus chayamansa Mc.Vaugh, Moringa oleifera, and Stevia rebaudiana Bert. Synergistic effect was exhibited in most of the polyherbal combinations. From the optimization process, it was revealed that the quadratic model was statistically significant for the FRAP and TPC while special cubic model was statistically significant for DPPH. The optimum mixture found for antioxidant properties was contain the extract of 24.87% of Cnidoscolus chayamansa Mc.Vaugh 0.64% of Moringa oleifera and 73.46% of Morus alba L. with desirability of 0.988. In conclusion, in this present study justify the promising antioxidant properties of the polyherbal mixtures. Thus, it is sensible to use the combination of studied herbal formulation for development of any antioxidant supplement or food products. |
| Keyword |
optimization, functional beverage, antioxidant properties |
| Author |
|
| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ได้รับการตอบรับให้ตีพิมพ์ |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
|
| Citation |
0
|
|
|
|
|
|
|
|
|
Journal Publication
ไทย