Piper Betel has been used as a medicinal herb in Thailand for a long period. Not only consumption but Piper Betal also has been used for religious belief and ritual. However the piper leave should be in the good condition without any defect. As a result there are numerous fall-grade leaves to be get rid of from agriculture. Increasing the value-added of this by- product can increase the income. Extraction of bioactive compounds by using alembic is uncomplicated and green without any solvent is required. Two products come out from this process the first one is an essential oil which is expensive. The second product is hydrosol. The piper hydrosol still contained various phytochemicals. In this study total phenolic content was investigated and was found to be in the range 31.16-73.71 GAE mg/g. Total antioxidant capacity was also studied using the DPPH method. The antioxidant activity was 0. 37▁(+)0.11 mg ascorbic acid equivalent/ ml hydrosol. However the piper hydrosol cannot inhibit P.ance S.aureus and S.epideminis. To sum up the piper hydrosol can be used as an ingredient for antioxidant cosmetics rather than antibacterial skincare.

The research team had thought of studying the properties of natural fermented Maieng extract as an important antioxidant substance in cosmetics. to transfer to the Sakadee community Nan Province. The research had started at the development of a natural fermentation process studied the extraction process yielding important substances from natural Miang fermentation and evaluated the antimicrobial activity and anti-oxidation of bioactive extracts. The outcome studies were transferred including the extraction process of bioactive compounds and formulations in skin cream cosmetics. It was demonstrated that natural fermentation by adding clean disinfected water or fermentation with a stock of Lactic acid bacteria isolated from Miang fermented water in anaerobic conditions for 2 weeks the efficiency and characteristics of fermentation were not significantly different. In the process of extracting bioactive substances with ethanol by soaking the extracts with water and virgin coconut oil with the maceration method at room temperature and shaking in 80% ethanol for 3 hours resulted in a high content of antioxidant properties. In addition the developed approach influenced the characteristics of fermented Miang meat well accepted by the users. This fermented Miang extract was acceptably used to make fermented Miang products for further sale. With the potential of Miang fermented extract in antimicrobial activity therefore the extract has been made a face cream product and tested for user acceptance. From preliminary testing it was found that the facial product with the fermented Miang extract to be satisfactory and did not cause allergic reactions. It had the ability to reduce wrinkles could clear face and transferred to the community focusing on the needs of users in the community. The community could make such face cream products and processed the commercial Miang extract cream that are acceptable to general consumers.

Premna trichostoma Miq. (Lamiaceae) mainly distribute in Asia including Thailand. Folk healers use this plant to treat fever as a juice splash and bathe. The aims of this study are to evaluate the quantity of active constituents and antioxidant activity of P. trichostoma leaf extract. Total phenolic compounds were determined using Folin-Ciocalteu method. Total flavonoid contents were determined by Aluminum chloride method. The amount of apigenin and kaempferol contents were analyzed by high performance liquid chromatography (HPLC). In addition the antioxidant activity was evaluated by DPPH and ABTS assay. The results showed that total phenolic contents total flavonoid contents and the amount of apigenin and kaempferol of P. trichostoma leaf extract was 46.45±15.30 mg GAE/g extract 25.48±2.02 mg CE/g extract 11.16±0.04 and 4.54±0.08 µg/g extract respectively. The IC50 values from the DPPH and ABTS assay was 117.50±1.22 and 36.14±1.53 µg/ml respectively. This study shows the antioxidant properties and active constituents of P. trichostoma leaf extract which indicates the potentials for further development of this plant

The potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant activities ( FRAP and DPPH assays) and polyphenol compounds in 4 snack products i.e. loaf-bread puifai (Thai steamed cupcakes) peakpoon (Green coconut sweet pudding) and snow skin mooncake fortified with 10% mulberry leaf powder from “ Buri Rum 60” cultivar. The result showed that antioxidant activities and polyphenol contents increased in 4 products fortified with mulberry leaf powder. Ferulic acid was the only phenolic compound found in all original products. Kaempferol quercetin and caffeic acid were significantly increased whereas ferulic acid was reduced in the modified formulas. Therefore these bioactive compounds properties of mulberry leaf powder suggested their possible use for fortifying the healthy foods.

The purpose of this research was to analyze carotenoid content anthocyanin content phenolic compound content and the antioxidant activity by 2 2-diphenyl-1-picrylhydrazyl scavenging capacity (DPPH) and 1 10-Phenantroline (Phen). In the 3 varieties of corn milk which were the Queen Ruby Siam strain (Purple corn milk) (White corn milk) Sweet strain (Yellow corn milk). It was found that the samples of 3 types of corn milk have total carotenoid content were 0.45+0.00 0.29+0.02 and 0.68+0.00mg/l respectively. Anthocyanin content measured by pH-differential method were 2.86+0.01 1.71+0.03 and 0.80+0.01 mg/l respectively. The total amount of phenolic compounds were 12.00+0.02 10.05+0.00 and 8.62+0.09 mg/l respectively. The ability to resist free radicals by DPPH method were equal to 96.50+0.10 47.10+0.01 and 60.91+0.08 respectively. The antioxidant activity using Phen method were 133.98+0.76 111.17+0.48 and 86.61+0.98 mg/l respectively.