Effect of native thai silk varieties (Bombyx mori L.) and extraction method on chemical compositions of silkworm oil for food and cosmetics applications | ผลของไหมสายพันธุ์ไทยพื้นเมืองและวิธีการสกัดต่อองค์ประกอบทางเคมีของน้ำมันดักแด้ไหมเพื่อการพัฒนาผลิตภัณฑ์อาหารและเครื่องสำอาง
2008
Supanida Winitchai(Kasetsart University, Bangkok (Thailand). Kasetsart Agricultural and Agro-Industrial (KAPI)) E-mail:[email protected] | Aranya Manosroi(Chiang Mai University, Chiang Mai (Thailand). Faculty of Pharmacy) | Jiradej Manosroi(Chiang Mai University, Chiang Mai (Thailand). Faculty of Pharmacy)
Analyzed of chemical components of silkworm pupa oils of five native Thai varieties: Khewsakon, Nangnoi Srisaket, Samrong, Nangluang and Noan-ruesri, The efficiency of oil extraction was examined and maximum yield of the Native Thai silkworm pupa oils by Soxhlet extraction and Maceration extraction were 24-29 percent and 5-7 percent. The silkworm pupa oils obtained from Soxhlet extraction of five varieties have unsaturated fatty acid were in the range 72-79 percent, alpha-linolenic acid were in the range 32-44 percent, From Maceration extraction have unsaturated fatty acid were in the range 75-80 percent, alpha-linolenic were in the range 40-46 percent. When, there were analyses of chemical property of silkworm pupa oils was found that acidic, saponification, un-saponification, iodine, peroxide and stability value to oxidation using Rancimet apparatus found that the oil from Samrong and Noan-ruesri silkworm pupa extracted by Soxhlet extraction shall sustain oxidation reaction for longest period of time. It was found that vitamin E in Samrong and Noan-ruesri silkworm pupa extracted by Soxhlet extraction. The present work was undertaken in order to characteristics composition and indicated that the Native Thai silkworm pupa oil could be used as an alternative in food and cosmetic industries.
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