Flavonoid phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH solvent types and high temperature

Chansuwan W., . and Jongjareonrak A., . and Siripongvutikorn S., . and Settharaksa S., . and Hmadhlu P., . Flavonoid phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH solvent types and high temperature. pp. 1581-1587. ISSN 2231-7546

Spices used in curry pastes containing phenolics and flavonoids have been reported to prevent oxidative stress related diseases. Thai hot curry Kua-khling curry paste a Thai traditional seasoning particular Thai-Muslim was investigated as potential functional food. In the present study the flavonoid phenolic contents and antioxidant activities of extract from spices used in the paste were determined. The effect of pH solvent type and temperature (100-121oC) were investigated after the samples were extracted. It was found that the extracts of spices presented flavonoid and phenolic contents in the range 0.04-11.18 mg catechin equivalent (CE)/100 g sample and 0.68-134.91 mg gallic acid equivalent (GAE)/100g sample respectively. Antioxidant activities determined as DPPH radical scavenging activity hydroxyl radical scavenging activity (HRSC) and ferric reducing antioxidant power (FRAP) of the extracts were 0.49-8 214.91 mg GAE/100g sample 0.69-9.30 mg GAE/100g sample and 25.83-6 860.55 mg GAE/100 g sample respectively. The best solvent for extraction was water since its yielded flavonoid and phenolic contents and DPPH activity as 61.036.22 CE/100 g 96479.13 GAE/100g and 1 740.8413.57 GAE/100g respectively. Flavonoid phenolic contents and DPPH activity were decreased at pH lower and higher than pH 6. However it was found that temperature at 100oC caused more depletion of flavonoids phenolic contents and DPPH activity compared with heating 121oC. Therefore thermally canned food may have a potential for health benefit as evaluated by antioxidant properties in vitro system.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/19%20(04)%202012/39%20I...

Abstract

Spices used in curry pastes containing phenolics and flavonoids have been reported to prevent oxidative stress related diseases. Thai hot curry Kua-khling curry paste a Thai traditional seasoning particular Thai-Muslim was investigated as potential functional food. In the present study the flavonoid phenolic contents and antioxidant activities of extract from spices used in the paste were determined. The effect of pH solvent type and temperature (100-121oC) were investigated after the samples were extracted. It was found that the extracts of spices presented flavonoid and phenolic contents in the range 0.04-11.18 mg catechin equivalent (CE)/100 g sample and 0.68-134.91 mg gallic acid equivalent (GAE)/100g sample respectively. Antioxidant activities determined as DPPH radical scavenging activity hydroxyl radical scavenging activity (HRSC) and ferric reducing antioxidant power (FRAP) of the extracts were 0.49-8 214.91 mg GAE/100g sample 0.69-9.30 mg GAE/100g sample and 25.83-6 860.55 mg GAE/100 g sample respectively. The best solvent for extraction was water since its yielded flavonoid and phenolic contents and DPPH activity as 61.036.22 CE/100 g 96479.13 GAE/100g and 1 740.8413.57 GAE/100g respectively. Flavonoid phenolic contents and DPPH activity were decreased at pH lower and higher than pH 6. However it was found that temperature at 100oC caused more depletion of flavonoids phenolic contents and DPPH activity compared with heating 121oC. Therefore thermally canned food may have a potential for health benefit as evaluated by antioxidant properties in vitro system.

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Item Type:	Article
AGROVOC Term:	Spices
AGROVOC Term:	Phenolic content
AGROVOC Term:	Flavonoids
AGROVOC Term:	Oxidative stress
AGROVOC Term:	Antioxidants
AGROVOC Term:	Culinary herbs
AGROVOC Term:	Indigenous species
AGROVOC Term:	Food additives
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22252

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