การศึกษาอุณหภูมิการอบแห้งรกสุกรและการสกัดโปรตีนและฤทธิ์ต้านอนุมูลอิสระ

This research aims to study the appropriate drying condition and extraction solvent for extracting protein and antioxidants from the porcine placenta. Three levels of drying temperature were used in this study which were 50 60 and 70ºC the result shows that the best drying condition for porcine placenta was 70ºC for 4 hours because this condition provided the least drying time and the lowest moisture content of porcine placenta (3.80±3.36% dry basis). After that the fresh and dried porcine placenta were extracted by using three solvents which were deionized water (DI) phosphate buffered saline (PBS) and hexane. The efficiency of extraction was investigated by measuring the crude protein and antioxidant of the porcine placenta. It was found that there was no protein and antioxidant in fresh and dried porcine placenta extracted by hexane. However the protein was found as 0.05±0.01 and 0.04±0.01 mg of bovine serum albumin/100 mg fresh for fresh porcine placenta and 0.12±0.030 and 0.07±0.016 mg of bovine serum albumin/100 mg fresh for dried porcine placenta extracted by DI and PBS respectively. In additional the antioxidant was found as 1.13±0.03 and 1.29±0.04 mg of trolox/100 mg fresh for fresh porcine placenta and 3.37±0.02 and 3.59±0.01 mg of trolox/100 mg fresh for dried porcine placenta extracted using DI and PBS respectively.