000			03809nas a2200457 a 4500
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008			190322s2015 th uu m rtt 0| a1eng d
035			_a.b12299984
099		9	_aAIT Thesis no.FB-15-11
100	1		_aKyaw, Thura
245	1	0	_aEffect of moderate electric field (MEF) treatments on antioxidant capacity and total phenolic compounds of peppermint (menthapiperita) extract.
260			_aPathum Thani, Thailand : _bAsian Institute of Technology, _c2015
300			_a52 leaves : _bill. + _e1 online resource
490	1		_aThesis ; _vno. FB-15-11
500			_a A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development
502			_aThesis (M. Sc.) - Asian Institute of Technology, 2015
520			_a Moderate electric field (MEF) processing has emerged from the recogniti on that it has significant effect on food and other biological materials. The effect of moderate electric field on antioxidant capacity of DPPH radical scavenging assay and total phenolic content (TPC) assay of peppermint extract was investigated under dif ferent parameters. DPPH and TPC of treated samples were evaluated by chemical analysis as well as electrochemical measurements. A t the given field strength (30 , 40 and 50V/cm), electric fields did no t show any non - thermal degrading effects on antioxidant c apacity while lower DPPH inhibition was detected in the conventionally - treated samples . Field strength 50 V possesses the highest retention capacity of % DPPH inhibition. MEF had no negative effects on DPPH inhibition and TPC contents of plant extracts at different temperatures ( 50, 60 and 70 °C). Low acidic pH of peppermint extract treated by MEF caused significance degradation of DPPH scavenging activity . The results of degradation kinetics reveal sensitive active substances were possibly destroyed during preheating and only stable active components can survive over long studied time. According to cyclic volt ammetry results , reduction in the peak current between the initial and final treatments of both MEF and conventional heating indicated that antioxidan t capacity of the polyphenols decreased gradually.
650		0	_aBioactive compounds.
650		0	_aElectrochemical analysis
650		0	_aAntioxidants
650		0	_aExtraction (Chemistry)
700	1		_aNguyen, Loc Thai, _eChairperson
700	0		_aAthapol Noomhorm, _eExamination Committee
700	1		_aAnal, Anil Kumar, _eExamination Committee
810	2		_aAsian Institute of Technology. _tThesis ; _vno. no.FB-15-11
856			_3Full-Text _uhttp://203.159.5.9/ait-thesis/detail.php?q=B02849
907			_a.b12299984 _bmnait _ct
902			_a240422
998			_b0 _c190322 _dm _ea _ft _g4
962			_a000:001:PDF:b1229998:003956:0:0:0:0:0:0 _tClick to view Abstract _vn
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