Research project on extraction and bioactivity of Xylocarpus granatum extracts. This study aimed to investigate the phytochemicals and antioxidant activities of the X. granatum extract. The fruits of X. granatum was separation by maceration and sequential extraction method with hexane ethyl acetate and methanol to crude extracts. Crude extracts were assessed for their total phenolic contents tested using the Folin–Ciocalteu method and antioxidant activities tested using DPPH radical scavenging assay. The results showed that 1. Phytochemical examination of the extracts of X. granatum included alkaloids condensed tannins phenolic compounds triterpenes steroids cardiac glycosides and anthraquinones. 2 . The crude methanol extract had the highest phenolic content was 96.55 mg GAE /g dw. 3. The crude methanol extract could reduce DPPH; The EC50 was 34 μg/ ml

This research aims to study phytochemicals and potential of Mapok (Parinari anamense Hance) extracts to inhibit germination and growth of Barnyard grass (Echinochloa crus-galli) a common weed in the rice fields. Organic solvents extracted the part of fruits barks and leaves of Mapok included hexane ethyl acetate and methanol. Crude extracts compose of fruit hexane extract fruit ethyl acetate extract fruit methanol extract bark hexane extract bark ethyl acetate extract bark methanol extract leaves hexane extract leaves ethyl acetate extract and leave methanol extract. Crude extracts were tested of phytochemical tested of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition of Barnyard grass. Leaves ethyl acetate extract showed highest inhibit germination and growth of Barnyard grass The leave ethyl acetate extract was separated by column chromatography to yield nine fractions (F1 – F9 fraction) and tested inhibit germination and growth repeating. The results showed that 1. The crude ethyl acetate extracts from the bark of Mapok at a concentration of 3000 ppm showed the highest inhibited percentage of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition. 2. Fraction F8 of leaves ethyl acetate extract showed the highest inhibited percentage of germinating inhibition root length inhibition stem length inhibition and dry weight inhibition.

At present most human-related products contain a mixture of chemicals for inhibiting microorganisms polluting the environments and harming the users. The purpose of this research was to develop a product using banana and papaya peel extracts as replacers for the chemicals inhibiting microorganisms in heel cream. By extracting raw bananas and papaya peels with coconut oil the studying the efficacy of inhibition on E. coli S. aureus Aspergillus sp. and S. cerevisiae with Disk Diffusion method at the protein concentration were performed as follows: 25 50 100 and 150 micrograms per milliliter. The observation of clear zone to observer clear zone of inhibition. and the Turbidity method using light absorption at a length of 600 nm was also were shown the corresponding results of microbial inhibition. observed and showed the consistent results. Especially the papaya extract having the protein concentration at least of 150 micrograms per milliliter could inhibit all 4 microbe species but could not inhibit S. cerevisiae that indicated a good trend of no harm on human. When mixing the extract in the heel cream it was found that Heel cream containing banana extract papaya and both mixtures displayed the density of 0.9674 0.9103 and 0.8057 gram per cubic meter respectively. They could be stored at room temperature for more than 45 days and still maintained the properties of microbial inhibition by up to 80 percentages. When studying the satisfaction of consumers collected randomly from teenagers to elders at both sexes of 40 people more than 80 percentages of the customers were satisfied with the heel cream from all extracts. These all creams could make the feet soft and moisturized within 1 week. More suggestions were to improve the smell of heel cream products to be suitable for all age of consumers. Therefore this research could be concluded that banana and papaya peel extracts inhibiting microorganisms could be used as a heel cream for further continuously developing at the industrial level.

The objectives of this study were to (1) evaluate physical and chemical properties of the commercial beverages from fruit and vegetable extracts (2) develop a beverage from butterfly pea and roselle extracts (3) analyze the shelf-life of this product and (4) determinate the consumer acceptance of the beverage from extracts of butterfly pea and roselle. The findings showed that the commercial beverages from fruit and vegetable extracts were clear and dark brown color 3.43-3.67 (pH) 16.50-35.00°Brix (total soluble solids) and low anthocyanin content. The optimum extraction of butterfly pea and roselle was boiling at 70+2°C and evaporation at vacuum pressure (72 millibar). This process resulted in the final anthocyanin content approximately 1366.98 and 4090.19 mg/l for butterfly pea and roselle extracts respectively. Then the butterfly pea and the roselle extracts were blended at various ratios. Based on sensory evaluators (n=50) the 50:50 blend was the most preferential with respect to overall acceptability (p≤0.05). The decrease in the anthocyanin content was observed during storage for 5 weeks. No Coliform bacteria E. coli Salmonella spp. and yeast and mould were found in all samples while the total plate counts were still accepted asconsidered for the standard set by the Ministry of Public Health. An acceptance test showed that consumers (n=100) absolutely accepted this product.

การศึกษาวิธีการสกัดน้ำปรุงทิพย์จากดอกบัวบานโดยศึกษาดอกบัวทั้ง 4 ชนิด คือ ดอกบัวหลวง ดอกบัวตอง ดอกบังคู่ ดอกบัวฉลองขวัญ ซึ่งจะศึกษาหาดอกบัวที่มีประสิทธิภาพมากที่สุด เพื่อหาว่าในจำนวน 4 ชนิดนี้ ชนิดใดให้กลิ่น รสชาติที่ดีที่สุด จากการศึกษาต้องทำการสกัดดอกบัวทั้ง 4 ชนิด ด้วยการแช่เอทานอล ทิ้งไว้ 3 วันเมื่อครบ 3 วัน ใช้ผ้าขาวบางกรองเอาเฉพาะน้ำ โดยแยกกากทิ้ง น้ำไประเหยเอทานอล โดยใช้เครื่อง Buchi Rotavapor ใช้เวลาในการระเหยทั้งหมดตัวอย่างละ 2 ชั่วโมง เมื่อเรียบร้อยแล้วเก็บสารสกัดไว้ในขวดสีชา ปิดฝาให้สนิท ที่อุณภูมิ2-4 C ในส่วนของการเตรียม จะต้องทำการหั่นดอกบัวให้เป็นแบบลูกเต๋าขนาด 1 นิ้ว แล้วนำมาแยกใส่ภาชนะ โดยนำดอกบัวที่สกัดได้ทั้ง 4 ชนิด มาหยดลงในน้ำ โดยแบ่งจำนวนของผลิตภัณฑ์ที่มีส่วนผสมจากสารสกัดดอกบัวฉลองขวัญเป็น 0.11 0.22 0.33 และ0.44 ml. ตามลำดับ ทำเช่นเดียวกันทั้ง 4 ชนิด แล้วปิดฝาภาชนะให้มิดชิด เก็บไว้ในอุณหภูมิห้อง ทิ้งไว้ 3 วัน จึงมาตรวจดูว่าดอกบัวชนิดใดมีประสิทธิภาพที่ดีที่สุด จากผลผลการทดลองพบว่า ในจำนวนดอกบัวทั้ง 4 ชนิดนี้ ดอกบัวที่มีประสิทธิภาพด้าน สีกลิ่น รส และการยอมรับจากผู้บริโภคมากที่สุดได้มากที่สุดเรียงลำดับไปถึงน้อยที่สุด คือ ดอกบัวฉลองขวัญ ดอกบัวหลวง ดอกบัวตอง ดอกบังคู่ ตามลำดับ