Research List

No.	Researcher	Title	Abstract	Year
1131	Myo Min	PREPARATION AND IDENTIFICATION OF ESSENTIAL OIL FROM LEMON BASIL AND ITS ANTIMICROBIAL ACTIVITY	In Myanmar, lemon basil is commonly used as a fragrant spice in cooking. Volatile oils present in lemon basil, such as linalool, nerol and citral, which possess antibacterial and antimicrobial properties. Therefore, the essential oil of lemon basil was prepared by hydrodistillation. Then, the essential oil was analyzed by GC-MS method. In GC-MS analysis, GC oven temperatures were assigned by four levels in the range of 80o to 250 oC. The increasing temperature rates were controlled by 10o to 15 oC/min; carrier gas, helium at a constant flow 1.0 mL/min. The injector temperature and mass transfer line temperature were fixed at 270o and 280 oC, respectively. The molecular masses are arranged in 15 to 250 amu (m/z) and assigned retention time (min) in the range of 3 to 11. According to the GC-MS analysis, the essential oil could contain linalool, terpinen-4-ol, cis-geranirol, cis-verbenol, citral, 3,3,7-trimethl-oct-6-enoic acid methyl ester, 1-methoxy-3,7-dimethyl-2,6-octadiene, caryophyllene, germacrene and 4-[(1E), 1,5-dimethyl-1, 4-hexadiene-1-yl]-1-methyl cyclohexene. The antimicrobial screening of the prepared essential oil from lemon basil was carried out by agar well diffusion method. In the screening, B. subtilis, S. aureus, P. aeruginosa, B. pumilus, C. albicans and E. coli species were used. From the screening, the antimicrobial activities of essential oil of lemon basil showed the high activities against all microorganisms.	2020
1132	Nay Yee Nyunt Oo	OBSERVATION ON PRESERVATIVE ACTION OF BETEL LEAVES ESSENTIAL OIL IN PEEL-OFF FACIAL MASK*	Natural preservative effect of betel leaves essential oil on the shelf-life of the peel-off facial mask was studied in the present research. Different concentrations (0.1 %v/w, 0.15 %v/w, 0.2 %v/w, 0.25 %v/w, 0.3 %v/w) of betel leaves essential oil were added into previously formulated peel-off facial mask for consumer like cosmetic product. 0.25 % v/w betel leaves essential oil was found to be suitable for the consumer like peel-off facial mask based on sensory evaluation and skin irritation test. Its preservative effect on the shelf-life of the finished product was observed monthly by changes in pH and viscosity. Microbiological examination such as total plate count (TPC) and total count of yeasts and molds was conducted monthly. Slightly changes in pH and viscosity were observed after six months storage at the room temperature (27-30 �C). Bacterial constituents in terms of total plate count in peel-off facial mask were under acceptable limit of up to 103 cfu/g until six-month storage. The growth of yeasts and molds was found in six- month aged peel-off facial mask.	2020
1133	Nwe Nwe Aung	EVALUATION AND CHARACTERIZATION OF FREEZE-DRIED FRUIT JUICE POWDER	In addition to liquid foods and semi-solid foods, agricultural products such as vegetables and fruits are currently being dried and distributed to food processing companies. The purpose of such food drying processes is not only to reduce the volume and weight of the products but also to improve the product stability (shelf- life) whereas the product quality must be maintained during and after drying. For drying of vegetables and fruits, freeze-drying (FD) is known to be a good method, by which product shrinkage is eliminated or minimized, and a near-perfect preservation results are expected. The aim of this study was to investigate the production of freeze-dried papaya and watermelon in the form of powder that can be used as a natural alternative to synthetic additives used in food products such as pudding, beverages, jam, jelly and sauces for improving their flavor and aroma. To evaluate the characteristics of freeze-dried fruit powder, physico-chemical characteristics such as moisture, total fiber, ash, protein, vitamin C, total soluble solids, pH and rehydration ratio were determined. The phytochemical investigation and chemical analysis of fresh fruits were also carried out. The analysis of major and traces elements in freeze-dried papaya and watermelon were determined by using X-ray Fluorescence Spectrometry (XRF).	2020
1134	Kyi Kyi Sein	INVESTIGATION ON THE CHARACTERISTICS OF BIODIESEL PREPARED FROM MEZE SEED OIL	Production of biodiesel, a renewable fuel having environmental advantages, is a valuable process. This research is emphasized on the investigation of characteristics of biodiesel prepared from expelled Meze seed oil. Meze seed oil was firstly analyzed for its physicochemical properties and some of fuel properties. Biodiesel was prepared by two stage process; esterification followed by transesterification. Esterification step reduces the free fatty acid (FFA) value of the Meze seed oil to about 2% by using acid catalyst. Variation of different parameters such as volume of methanol, reaction time, reaction temperature, volume of acid catalyst (H2SO4) and amount of alkaline catalyst (KOH), were conducted to achieve the maximum yield of biodiesel. (400) mL (4:1%v/v) of methanol and (1.5) mL (1.5% v/v) of H2SO4 for 90 min reaction time at 60�C were chosen as the most suitable conditions for esterification stage. In the transesterification stage, (50) mL (1:2%v/v) of methanol, (1) g (1% w/v) of KOH, 90 min reaction time and reaction temperature of 60�C were also selected as the most favourable conditions for the preparation of biodiesel from esterified Meze seed oil. Functional groups present in the prepared biodiesel was also investigated by FT-IR analysis. Determination of the fuel properties of prepared biodiesel such as flash point, pour point, kinematic viscosity, specific gravity and cetane number were conducted and compared with ASTM standard. Prepared biodiesel was found to have a moderate kinematic viscosity but relatively high flash point when compared with the standards outlined in ASTM Standards for Biodiesel.	2020
1135	Ae Mar	GC-MS ANALYSIS OF BIOMEDICAL CONSTITUENTS IN THE EUPATORIUM ODORATUM L. LEAVES (JAMANI) EXTRACTS AND THEIR ANTIBACTERIAL ACTIVITY AGAINST MULTIPLE BACTERIAL PATHOGENS	The purpose of this study was to determine the biomedical constituents and antimicrobial properties of the crude extracts isolated from the leaves of E. odoratum collected in 2017 at Yadanabon University campus, Mandalay, Myanmar. The crude extracts, isolated by using maceration method with ethanol and hexane as solvents, were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). The result showed the presence of n-Tetradecanol (52.98%, 37.42%) in both ethanol and hexane extracts but methyl hexadecanoate (40.47%) was recorded only in hexane extract as the main constituent. 2E-dodecanol (55.25%) was found to be the dominant constituents in ethanol extract of the leaves. The antimicrobial activity was evaluated by the paper disc diffusion method. Antimicrobial tests showed that ethanol extract of the leaves was active against all the clinically isolated gram-positive and gram-negative bacteria tested. The hexane extract was active against E. coli and V. cholerae but inactive against K. pneumoniae and all tested gram positive bacteria. The ethanol extracts which demonstrated good antibacteria activities and also showed better minimum inhibitory concentration (MIC) values on V. cholera and S. aureus (31.25 �g/ml). The results suggest once again that the antimicrobial activity of the extracts of the leaves is a resultant of the antibacterial properties of the major and minor components in their chemical composition. The skin irritant property of prepared ointments were examined by albino rabbit and there were not shown skin irritant property.	2020
1136	KyaingThuzar Mon	PREPARATION AND CHARACTERIZATION OF DRY CAT FOOD FROM FACTORY WASTES FISH MIXING WITH DIFFERENT CEREALS	The aim of this research is to prepare the dry cat food using factory wastes fish and cereals. Pyi-taw-thar and Nga-khaung-pwa were collected as the rejected low grade fish from Ngwe Pin Lae fish factory, Hlaingthayar Township, Yangon Region. The ingredients were dried by using hot air oven. Dry cat food was prepared from fish by mixing with each cereal namely wheat, corn and soybean. The respective conditions were investigated for varying ingredient compositions and steaming time. The nutritive values, pH, water activity, size stability, metabolizable energy and cat feeding of dry cat food with different cereals were also determined. It was observed that the optimum parameters were 3:7 ratio of fish powder and wheat flour with steaming time of 25 min., 1:1 ratio of fish powder and corn flour with steaming time of 25 min. and 2:8 ratio of fish powder and soybean flour with steaming time of 20 min.. The optimum dry cat food (fish and soybean) was also selected based on the comparison of nutritive values of dry cat food (fish and wheat, fish and corn, and fish and soybean). It was found that the dry cat food prepared from fish and soybean had the highest protein content of 41.5 % and metabolizable energy of 3277.5 kcal/kg.	2020
1137	Su Wai Phyo	STUDIES ON THE QUALITY IMPROVEMENT OF FERMENTED FISH SAUCE BY TREATING WITH ADSORPTION TECHNIQUE	Fish sauce, salt-fermented product, is an economically important fishery product in most Southeast Asian countries. Its manufacturing processes have been conducted with various species of fish based on salt to fish ratios. In this research, the appearance and taste of fish sauce, was improved to reach the export quality product by treating with two effective methods, adsorption mechanism and high membrane technology. The characteristics of coconut coir pith activated carbon were determined and it was used as adsorbent. According to the SEM images, processed activated carbon had mesopore suitable for dye removal and micropores which were important for adsorption mechanism. The physico-chemical properties of processed fish sauce such as protein content, salt content, pH, turbidity, colour and total solids content before and after treatment by adsorption have been analyzed. Selected adsorbent, coconut coir pith activated carbon provided the colour bleaching efficiency 40.70 % and sodium chloride reducing efficiency 8.82 % in the treatment of fish sauce. After membrane filtration, turbidity and deep brown colour of fish sauce were distinctly reduced and clear fish sauce was obtained but dissolved solids that had less than (0.1 to 0.01) ?m pore size cannot be removed by membrane filtration. So it was obviously seen that lignocellulosic adsorbent could effectively improve the quality of fish sauce than ultrafiltration.	2020
1138	Hnin Wai Lin	STUDY ON THE PREPARATION OF PAIN RELIEF BALM USING KAN-ZAW SEED OIL	In this research work,the dried Kan-zaw seeds were collected from Myoe Haung Village, Palaw Township, Myeik District, Tanintharyi Region. Firstly the phytochemical investigation of dried Kan-zaw seed was carried out. Secondary plant metabolites such as flavonoids, tannins, carbohydrates, saponins, phenols, glycosides, reducing sugars, terpenoids, steroids and alphaamino acids were found to be present in Kan-zaw seed. The oil was extracted from dried Kan-zaw seed by using oil press machine. The physico-chemical characteristics of expressed Kan-zaw seed oil such as acid value, peroxide value, iodine value and free fatty acids were studied. FTIR analysis of functional groups present in the Kan-zaw seed oil was also conducted. Fatty acid profile of expressed Kan-zaw seed oil was evaluated by Gas Chromatography Flame Ionization Detection (GCFID) method. Based on the expressed Kan-zaw seed oil, pain relief balm was formulated using D-optimal mixture design of Design Expert Software trial version 11.0. Optimum formulation of pain relief balm was judged by its properties such as pH, viscosity and spreadability. Pain relief balm with pH 6.52, viscosity 11613.33 cP and spreadability 29.56 gcm/s was found as optimum composition. Skin irritation test for prepared pain relief balm was conducted in rabbit model and there were no skin rashes, inflammation and itching or redness on applied portions for 96 hours. Consumer acceptance for pain relief balm with optimum composition was studied by 9 point-hedonic scale. Total score for pain relief balm was 6.7 and it was between like slightly and like moderately.	2020
1139	War War Thin	OPTIMIZATION OF BIOETHANOL PRODUCTION FROM WASTE MANGO USING RESPONSE SURFACE METHODOLOGY	In the present study, waste fruit of mango (Mangifera indica L.); Yin Kwe`, was used as raw material for the production of bioethanol. Baker�s yeast (Saccharomyces cerevisiae) was used for fermentation of waste mango. Response Surface methodology (RSM) based on Box-Behnken Design (BBD) was applied to optimize the strength of ethanol during bioethanol production. The process variables for the maximum strength of ethanol were 0.73 % (w/w) amount of yeast, 76.08 % (w/v) of substrate concentration and pH of 4.6, respectively. Specific gravity (sp.gr) and Gas Chromatography (GC) methods were used to measure and identify the strength of ethanol. The observed strength of ethanol 25.05�1 % (v/v) was found to be very close to the predicted value 24.11 % (v/v). The coefficient of determination, R2 value was 0.9867 that indicates the goodness of fit for regression model. The insignificance lack of fit (p=0.118) also proved that the model fitted well to the experimental data.	2020
1140	Lwin Ko Latt	STUDY ON PRODUCTION OF BIOGAS FROM FISH PROCESSING WASTEWATER	In this work, the physico-chemical characteristics of wastewater effluent from Makro Co, Ltd, fish processing industry, Tharketa Township, were systematically analyzed. The effluent from draining steps of Platu Fish processing unit was collected. It was observed that the characteristics of effluent highly depend on the type of processing undertaken. One of the main task of anaerobic digestion is the conversion of organic matter to biogas. Therefore, bench scale anaerobic filter reactor was fabricated to treat fish processing wastewater for production of biogas. Biogas consisted of CH4 (50 %-75 %), CO2 (25 %-45 %) and few by-products such as H2S (<1%) analyzed by the experiments were conducted at various the Hydraulic Retention Time (HRT) ( 6 hr,12 hr, 24 hr, 36hr and 48 hr) , pH (6,7,8)and different influent COD concentration (COD = 6000 � 200 mg/L ,10000� 200mg/L,16000 � 200mg/L and 20000 � 200mg/L). The maximum gas-production from a given amount of raw material depends on the type of substrate and other parameters such as changes in ambient temperature. The methane content also depends on the influent COD concentration. The maximum amount of biogas has been yielded for the reactor with influent COD concentration of 20000 � 200 mg/L operating for 48 hr in the neutral pH.	2020

Research Publications

Myanmar Academy of Art & Science List of Research