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dc.contributor.authorPrommajak, Trakul-
dc.contributor.authorKim, Sang Moo-
dc.contributor.authorPan, Cheol-Ho-
dc.contributor.authorKim, Sang Min-
dc.contributor.authorSurawang, Suthat-
dc.contributor.authorRattanapanone, Nithiya-
dc.date.accessioned2024-01-20T06:34:11Z-
dc.date.available2024-01-20T06:34:11Z-
dc.date.created2021-09-05-
dc.date.issued2015-07-
dc.identifier.issn0125-2526-
dc.identifier.urihttps://pubs.kist.re.kr/handle/201004/125276-
dc.description.abstractThe antioxidant capacity of extracts from 33 local Thai vegetables was determined by ABTS, DPPH, FRAP and FCRC assays. The extracts had a wide range of antioxidant activities and could be categorized into three groups: high, moderate and low antioxidant activities. The antioxidant activities of the four different assays were highly correlated (r > 0.98). Fourier transform infrared (FTIR) spectra and partial least square (PLS) regressions were used to predict the measured antioxidant capacities. The adjusted R-2 was higher than 0.97 for prediction models and higher than 0.89 for cross-validation models, which could be applied on liquid extracts or freeze-dried extract. FTIR spectroscopy in combination with PLS regression successfully predicted the antioxidant capacity of several Thai vegetables.-
dc.languageEnglish-
dc.publisherCHIANG MAI UNIV-
dc.subjectCIOCALTEU REDUCING CAPACITY-
dc.subjectPHENOLIC-COMPOUNDS-
dc.subjectMEDICINAL-PLANTS-
dc.subjectFLAVONOIDS-
dc.subjectPREVENTION-
dc.subjectCHEMISTRY-
dc.subjectDISEASES-
dc.subjectASSAYS-
dc.subjectFRUIT-
dc.subjectHERBS-
dc.titlePrediction of Antioxidant Capacity of Thai Vegetable Extracts by Infrared Spectroscopy-
dc.typeArticle-
dc.description.journalClass1-
dc.identifier.bibliographicCitationCHIANG MAI JOURNAL OF SCIENCE, v.42, no.3, pp.657 - 668-
dc.citation.titleCHIANG MAI JOURNAL OF SCIENCE-
dc.citation.volume42-
dc.citation.number3-
dc.citation.startPage657-
dc.citation.endPage668-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.identifier.wosid000360136500011-
dc.relation.journalWebOfScienceCategoryMultidisciplinary Sciences-
dc.relation.journalResearchAreaScience & Technology - Other Topics-
dc.type.docTypeArticle-
dc.subject.keywordPlusCIOCALTEU REDUCING CAPACITY-
dc.subject.keywordPlusPHENOLIC-COMPOUNDS-
dc.subject.keywordPlusMEDICINAL-PLANTS-
dc.subject.keywordPlusFLAVONOIDS-
dc.subject.keywordPlusPREVENTION-
dc.subject.keywordPlusCHEMISTRY-
dc.subject.keywordPlusDISEASES-
dc.subject.keywordPlusASSAYS-
dc.subject.keywordPlusFRUIT-
dc.subject.keywordPlusHERBS-
dc.subject.keywordAuthorThai vegetables-
dc.subject.keywordAuthorantioxidant-
dc.subject.keywordAuthorinfrared spectroscopy-
dc.subject.keywordAuthorpartial least square regression-
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