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