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ปริมาณสารต้านอนุมูลอิสระและการตรวจสอบคุณภาพทางจุลชีววิทยาในน้ำจากลำไผ่พันธุ์นวลราชินี (Dendrocalamus sericeus Munro) และกิมซุง (Bambusa beecheyana) |
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| รหัสดีโอไอ | |
| Creator | พรชัย หาระโคตร |
| Title | ปริมาณสารต้านอนุมูลอิสระและการตรวจสอบคุณภาพทางจุลชีววิทยาในน้ำจากลำไผ่พันธุ์นวลราชินี (Dendrocalamus sericeus Munro) และกิมซุง (Bambusa beecheyana) |
| Contributor | ธัญพิสิษฐ์ พวงจิก, สมพงษ์ ทะบันหาร |
| Publisher | Thammasat University |
| Publication Year | 2562 |
| Journal Title | Thai Journal of Science and Technology |
| Journal Vol. | 8 |
| Journal No. | 4 |
| Page no. | 355-366 |
| Keyword | Bamboo, Bamboo water, Antioxidants, Microbial quality |
| URL Website | https://www.tci-thaijo.org/ |
| Website title | THAIJO |
| ISSN | 2286-7333 |
| Abstract | This study aimed to assess chemical properties, antioxidants and their capacities, and microbial qualities of raw bamboo water, boiled bamboo water, and pasteurized bamboo water which were obtained from Dendrocalamus sericeus Munro var. Nual Rachinee and Bambusa beecheyana var. Kim-Chung. The result indicated that raw bamboo water and processed bamboo water have total solid content during 1.0-1.3% (w/v), and all of them components were water. Heat treatment process with boiling and pasteurization have increased total phenolic and flavonoid contents in bamboo water. However, there were found low concentrations of antioxidant compounds and their capacities as compared with vitamin C. Study on microbial quality of water from bamboo found that mold contamination on raw Nual Rachinee bamboo water as well as raw Kim-Chung bamboo water was contaminated with yeast. Therefore, raw bamboo water cannot be directly consumed as healthy drinking water. |
