Evaluation of total phenolic and flavonoid contents antioxidant and antiinflammatory activities of aqueous extract from Keang-hleung paste extract and its ingredients

Chakree K., . and Settharaksa S., . and Siripongvutikorn S., . Evaluation of total phenolic and flavonoid contents antioxidant and antiinflammatory activities of aqueous extract from Keang-hleung paste extract and its ingredients. pp. 2435-2443. ISSN 2231-7546

Physicians have recommended low calorie diets to Thais who are concerned about their body weight high blood pressure and diabetes. For instance sour curry dishes rather than coconut food dishes. Southern sour curry or Keang-hleung paste is claimed as a healthy food because of various spices used in the paste which include garlic shallot dried finger chillies and turmeric. However there is quite few information about functional properties of mixed ingredients as curry paste available in scientific database. Therefore the antioxidant and anti-inflammatory properties of the used ingredients in the curry paste were studied. The paste showed very high level of total phenolic (14.200.04 mg GAE/g sample) and flavonoid (1.760.03 mg CE/g sample) contents. It also exhibited DPPH radical scavenging (11.810.14 mg GAE/g sample) and metal chelating activities (3.860.81 mg EDTA/g sample) but no FRAP activity in the individual ingredients. Total phenolic and total flavonoid contents DPPH scavenging FRAP and metal chelating activities of the paste decreased when heating time was increased to 100 C and 121C. In addition turmeric had the best anti-inflammatory activity (IC500.045 g/ml) on macrophage RAW264.7 cell line followed by dried finger chilies (IC500.132 g/ml) and the paste (IC5032.680 g/ml).

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(27).p...

Abstract

Physicians have recommended low calorie diets to Thais who are concerned about their body weight high blood pressure and diabetes. For instance sour curry dishes rather than coconut food dishes. Southern sour curry or Keang-hleung paste is claimed as a healthy food because of various spices used in the paste which include garlic shallot dried finger chillies and turmeric. However there is quite few information about functional properties of mixed ingredients as curry paste available in scientific database. Therefore the antioxidant and anti-inflammatory properties of the used ingredients in the curry paste were studied. The paste showed very high level of total phenolic (14.200.04 mg GAE/g sample) and flavonoid (1.760.03 mg CE/g sample) contents. It also exhibited DPPH radical scavenging (11.810.14 mg GAE/g sample) and metal chelating activities (3.860.81 mg EDTA/g sample) but no FRAP activity in the individual ingredients. Total phenolic and total flavonoid contents DPPH scavenging FRAP and metal chelating activities of the paste decreased when heating time was increased to 100 C and 121C. In addition turmeric had the best anti-inflammatory activity (IC500.045 g/ml) on macrophage RAW264.7 cell line followed by dried finger chilies (IC500.132 g/ml) and the paste (IC5032.680 g/ml).

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Item Type:	Article
AGROVOC Term:	Allium sativum
AGROVOC Term:	Garlic
AGROVOC Term:	Capsicum annuum
AGROVOC Term:	Curcuma longa
AGROVOC Term:	Turmeric
AGROVOC Term:	Shallots
AGROVOC Term:	Allium ascalonicum
AGROVOC Term:	Ingredients
AGROVOC Term:	Extraction
AGROVOC Term:	Chemical analysis (results)
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24943

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