Siwakorn NopsuwanPongphak ChidchobPichet Praveschotinunt ResearchersMr.Sorachai Sae-lim Advisor
Background
Antioxidants
Studying the most efficiently antioxidant compound to protect dark color in rubber
Objective
Studying antioxidant property by usingDPPH radical scavenging assay
Extracting the crude extracts from mangos teen and cumin
Studying the efficiency of antioxidants in the Para rubber water to prevent artificial flower from changing to a dark color
Analyzing the color from Para rubber
Preparing the mixture of Para rubber water for the
artificial flower
Method
Extracting the crude extracts from mangos teen and cumin
Studying the efficiency of antioxidants by using DPPH radical scavenging assay
Evaluation of Antioxidation Activity
Sample
(30 ml)
2 mg/100ml DPPH
(3 mL)UV-Vis
Spectrophotometer
Absorbance
at 517 nm
The DPPH radical scavenging assay
N
N
NO2O2N
O2N
NH
N
NO2O2N
O2N
AAH
ANTIOXIDATION
DPPH (VIOLET) DPPH: H (COLOUR LESS)
Detecting absorbance at
Wave length 517 nm
The efficiency of antioxidants by using DPPH radical scavenging assay
Absorbance
0 min 15 min 30 min 45 min 60 min
Absorbance of antioxidant A-G per minute Antioxidants
MR
Wingstay L
1 Na2S2O5 (A)
2 Ascorbic acid (B)
3 BHT(C)
4 Acetone extract from cumin (D)
5 Ethanol extract from cumin (E)
6 Acetone extract from mangos teen (F)
7 Ethanol extract from mangos teen (G)
Antioxidants
MR
Wingstay L
1 Na2S2O5 (A)
2 Ascorbic acid (B)
3 BHT(C)
4 Acetone extract from cumin (D)
5 Ethanol extract from cumin (E)
6 Acetone extract from mangos teen (F)
7 Ethanol extract from mangos teen (G)
%inhibit
Percent inhibition A-G
Antioxidants
MR Wingstay L
1 Na2S2O5 (A)
2 Ascorbic acid (B)
3 BHT(C)
4 crude extract from cumin by acetone (D)
5 crude extract from cumin by ethanol (E)
6 crude extract from mangos teen by acetone (F)
7 crude extract from mangos teen by ethanol (G)
Studying the efficiency of antioxidants in the Para rubber water to prevent artificial flower from changing to a dark color
Preparing the mixture of Para
rubber water for the artificial
flower
Analyzing the color from Para rubber
Preparing the mixture of Para rubber water for the artificial flower
substance percert (phr)
60 % crude para rubber 100
KOH 0.1
20 % K+L- 0.1
ZDBC 0.7
ZnO 0.5
S 0.7
Antioxidant compound 1.0
Preparing the mixture of Para rubber water for the artificial flower
Antioxidants
MR Wingstay L
1 Na2S2O5 (A)
2 Ascorbic acid (B)
3 BHT(C)
4 Acetone extract from cumin (D)
5 Ethanol extract from cumin (E)
6 Acetone extract from mangos teen (F)
7 Ethanol extract from mangos teen (G)
Analyzing the color from Para rubber
MVH PC image V.8 program
John Pickle and Jacqueline KirtleyCopyright 2004 by the Regents of the University of California
The efficiency of antioxidants in the Para rubber water to prevent artificial flower from changing to a dark color
Antioxidants
Rate of changingRate of changing the RGB color
Conclusion
The antioxidants that have the best percent inhibition are ascorbic acid and ethanol extract from mangos teen. The IC50 of them are 31.7 and 35.61 mg/ml.
The Para rubber waters that have ascorbic acid and ethanol extract from mangos teen are the best mixtures that can prevent Para rubber from changing to a
dark color but they can do it less than the MR Para rubber water.
Conclusion
The ethanol extract from mangos teen is suitable antioxidant that we should use for the Para rubber water in that it has low price in south of Thailand and the antioxidant property of its is near to wingstay L in the MR Para rubber water.
-The Thailand Research Fund (TRF)
- Department of Chemistry, Mahidol Wittayanusorn School
- Mr. Sorachi Sae-lim
- Assoc. Prof. Jitladdha Sakdapiphanit
Acknowledgement