| dc.contributor.author | สุวรรณา ผลใหม่ | en_US |
| dc.contributor.author | ชฎาพร เกลี้ยงจันทร์ | en_US |
| dc.contributor.author | สุไหลหมาน หมาดโหยด | en_US |
| dc.date.accessioned | 2018-09-07T02:49:29Z | |
| dc.date.available | 2018-09-07T02:49:29Z | |
| dc.date.issued | 2017 | |
| dc.identifier.uri | http://repository.rmutr.ac.th/123456789/897 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/897 | |
| dc.description.abstract | This study was investigated the effect of temperature and time air drying on antioxidant activity and phenolic compounds of Torch Ginger (Etlingera elatior) tea.
Antioxidant activity was also evaluated using 2,2 – Diphenyl-1-picrylhydrazyl (DPPH) radical acavenging and phenolic compounds was also evaluated using Folin-Ciocalteu.
The result showed that the maximum antioxidant activity was at 70°C (89.84%) and 30 hours (91.36%). The maximum phenolic compounds at 70°C was 158.73 µM ferulic
acid/g of dry weight and for 30 hours was 266.73 µM ferulic acid/g of dry weight. Then temperature at 70°C for 30 hours should be the suggestion method for process
Torch Ginger (Etlingera elatior) tea because this method preserved the antioxidant activity and phenolic compounds. | en_US |
| dc.language.iso | TH | en_US |
| dc.publisher | มหาวิทยาลัยเทคโนโลยีราชมงคลศรีวิชัย | en_US |
| dc.subject | torch ginger | en_US |
| dc.subject | antioxidant activity | en_US |
| dc.subject | phenolic compound | en_US |
| dc.title | Process Development of Torch Ginger Tea on Antioxidant Activity and Phenolic Compounds | en_US |
| dc.title.alternative | การพัฒนากระบวนการผลิตชาชงดอกดาหลาต่อฤทธิ์ต้านอนุมูลอิสระและปริมาณสารประกอบฟีนอลิก | en_US |
| dc.type | Research | en_US |
