The aim of this research was to study the antibacterial activities of crude extract with hexane from the leaves stems corms and roots of Acrostichumaureum L. by disc diffusion method against the pathogens viz. Bacillus cereus TISTR687 Staphylococcus aureus TISTR1466 Escherichia coli TISTR780 and Salmonella typhimurium TISTR292. The results revealed that the leaves extracts showed antibacterial activity onall of fourtested pathogenic bacteria with the inhibition zone of 9.20 0.37 8.92 0.09 6.62 0.48 and7.82 0.56 mm.respectively. While the stems corms and roots extracts showed antibacterial activity ononly B. cereus with the inhibition zone of 8.02 0.25 8.51 0.21 and 10.87 0.13 mm. respectively. This preliminary screening results demonstrated the potential of the extracts from various parts of Acrostichumaureum L. to be used as antibacterial agent and to be further researched and developed into innovative pharmaceutical and cosmetic products.

The objectives of this research were to study chemical composition of crude extract from Naringi crenulata (Roxb.) Nicolson and Coix lacryma-jobi Linn to determine the appropriate ratio of crude extract between Naringi crenulata (Roxb.) Nicolson and Coix lacryma-jobi Linn to develop a facial washing gel derived from crude extract from Naringi crenulata (Roxb.) Nicolson and Coix lacryma-jobi Linn. The results showed that the crude extracts from Naringi crenulata (Roxb.) Nicolson and Coix lacryma-jobi Linn had the total phenolic at 45.21 and 38.24 g/ml respectively. Whereas the total tannin from Naringi crenulata (Roxb.) Nicolson and Coix lacryma-jobi Linn was 33.76 and 22.08 g/ml respectively. The steroids-terpene flavonoid and alkaloid were found in the crude extract of Naringi crenulata (Roxb.)Nicolson. The Steroids-terpene and flavonoid was found in crude extract of Coix lacryma-jobi Linn. IC50 of the tyrosinase inhibition was 0.28 mg/ml. The ratio of the crude extract could inhibition the enzyme tyrosinase was 1:1 with the IC500.18 mg/ml. The facial washing gel had red–brown colour with slightly smell from the extract with stable bubble. In addition the pH of the product was 6.7

The objective of this research were to focus the antioxidant activity and separated the chemical compound of crude extract from Feronia limonia Swingle branch. After that the optimum antioxidant of crude extract was used to prepare the antioxidant lotion. The result showed that crude extract had total phenolic and total tannin contents 41.99 and 52.35 g/ml ; respectively and also had antioxidant activity (IC50) 12.55 ?g/ml Whereas BHT and BHA had IC50 8.96 and 9.61 ?g/ml. The separation of crude extract can be separated into four groups (F1 F2 F3 F4) and the results showed that F2 has the strongest activity against the others with IC50 = 9.53 ?g/ml. Then F2 was analyzed with GC-MS and found that the structure were Hexadecanoic acid Ethyl ester Trimethylsilyl ester and Dioctyl ester. The lotion was odorless white color with no phase separation with pH 8.0

The objective of this research was to evaluate the antioxidant and glucosidase inhibitory activities of 9 fresh and dried local vegetables extract from Kong Ra District Phatthalung Province such as Barringtonia acutangula (L.) Gaertn. Archidendron jirinaga Nielsen Scientific name: in process (Neang-rok: local name) Oroxylum indicum (L.) Kurz Ficus semicordata J.E.Smith Ficus oligodon Mig Ficus sp. Ficus obpyramidata King and Ficus fistulosa Reinw. The antioxidant activities were determined by DPPH radical scavenging. Results indicated that dried crude extract of Oroxylum indicum (L.) Kurz exhibited the highest DPPH radical scavenging activity at the final concentration of 5 mg/ml revealed the DPPH activity as 92.25%. Moreover the extracts were studied for their glucosidase inhibitory activities compare with authentic drug Acarbose Results indicated that dried crude extract of Ficus sp. exhibited the highest inhibitory activity revealed the inhibition activity as 85.46%. Thus these local vegetable might be possible new sources of glucosidase inhibition and antioxidants so there are suitable for use as functional food in the future.