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Abstract:The aim of this work was to study the method to prepare the folk medicinal cream for the use of skin protection from the extracted substance of Indian almond leaves, Terminalia catappa L. in 4 periods as young green leaf , mature green leaf, orange red leaf and brown leaf by 4 methods. Tannic acid was the key index in preparation ,and tested by TLC and quantized its content. β-carotene was also TLC test in quality check. The study showed that the brown leaves sample treated by heating at 100 o C for 5 minutes and continue fermentation for 21 days, gave the extracted solution that contained highest tannic acid approximately as 80 mg/100g and was considered the best one. The extracted solution was used as one ingredient in folk cream. In this work, the four formulations with variation of extracted solution were studied and analysed total phenolic compound , tannic acid and antioxidant inhibition power. The cream with more extracted substance showed total phenolic compound , tannic acid more than those fewer content of extracted substance. This work found that the skin cream protection with antioxidation substance could made from extracted substance of Indian almond leaves.

This work aims to study the appropriate method for extract Betel leaf as crude extracts to prepare as a natural antioxidant in moisturizing hand cream. Betel leaf was treated by 7 methods and the optimized method was selected for preparation of Betel leaf extract. The fresh Betel leaf and dried Betel leaf were used in this study. Betel leaf extracts were analysed for total phenolic content and essential oil as eugenol content. Then Betel leaf extracts were used as the one component for moisturizing hand cream. The lipid oxidation was evaluated by measurement on malondialdehyde content. The results revealed that an extracts solution from dried Betel leaf contained total phenolic content and eugenol content more than fresh Betel leaf. The ethanol extraction method was the optimum method since this method showed the maximum total phenolic content and eugenol content in dried Betel leaf as 5.26 g/100 g and 138.95 mg/100 g, respectively. The moisturizing creams were formulated by using crude Betel leaf extracts as the one composition compare with base cream (no addition of Betel leaf extracts). The moisturizing cream samples were analysed for malondialdehyde. its showed that the cream that contained Betel leaf extract contained malondialdehyde content lower than in cream base. Thus, crude extracts from Betel leaf showed the efficacy to reduce lipid oxidation reaction in moisturizing hand cream.

There are many toxic substances present in food , biogenic amine compounds are the one in those toxic substances. An important biogenic amines found in food are histamine, putrescine,cadaverine and phenylethylamine. The aim of this work was to screening test the histamine ,cadaverine and putrescine in seasoning sauces made from fish , soybean, oyster and mushroom that sold in Thailand by TLC method.Then,the present biogenic amine was analysed its content by Spectrofluorometry technique. The result from TLC screening test showed only histamine in 32 sample sauce products. Soy sauce products contained highest histamine content approximately 17.76-25.33 mg/kg, the mushroom vegetarian sauce contained the lowest histamine approximately 8.02-8.15mg/kg.The result from monitoring toxic substances as biogenic amine found only histamine in all sauces that sold in Thailand, which its content not exceed the recommendation values.

The aim of this work was to analyse total phenolic content and resveratrol content in Thai Yadong to evaluate the quality of commercial Thai YaDong. YaDong were prepared by fermentation of ten herbal plants in white spiritual liquor and 80 % ethanol in laboratory, then total phenolic content was analysed by spectrohotometry.and resveratrol was analysed using high performance liquid chromatography. The result showed that each medicinal plant that extracted by ethanol and white spiritual liquor contained the total phenolic compound in the range of 2.00-74.42 g/L and 1.20-76.82 g/L ,respectively. The 10 medicinal plants also has an important substance as resveratrol in the range of 0.2-7 ppm. The laboratory YaDong showed the higher value of total phenolic compound content more than commercial YaDong.The total phenolic compound content in laboratory YaDong was in the range of 62.50-71.20 g/L, the commercial YaDong has the total phenolic compound in the range of 5.00-41.00 g/L.The resveratrol content in laboratory YaDong also showed the value as 2.00-4.20 ppm. The result proved that the commercial Yadong sold in the market contained total phenolic compound and resveratrol .