Effect of heat treatment on antioxidant property of Tom-kha paste and herbs/spices used in Tom-kha paste | ผลของการให้ความร้อนต่อสมบัติการต้านออกซิเดชันในเครื่องต้มข่าและเครื่องเทศ/สมุนไพรที่เป็นองค์ประกอบในเครื่องต้มข่า
2009
Sujira Ayusuk(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Department of Food Technology) E-mail:[email protected] | Sunisa Siripongvutikorn(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Department of Food Technology) | Paiboon Thummaratwasik(Prince of Songkla University, Songkhla (Thailand). Nutraceutical and Functional Food Research and Development Center) | Worapong Usawakesmanee(Prince of Songkla University. Hat Yai Campus, Songkhla (Thailand). Faculty of Agro-Industry. Department of Food Technology)
Effects of heat treatment (100 deg C, 10, 20 and 30 min) on total phenolic content and antioxidant activities of Tom-kha paste and its ingredients including galangal rhizome, lemon grass, chili and kaffir lime leaves investigated by three different method: DPPH radical scavenging assay, ABTS radical cation decolorization assay and ferric ion reducing/ antioxidant power (FRAP) assay were monitored. The result showed total phenolic content of galangal was increase by heating at 100 deg C for 10 min. Total phenolic content of chili and Tom-kha paste extracts were decreased by heating for 30 min while total phenolic content in other samples did not change. Heat treatment increased in FRAP values of galangal extract while decreased in ABTS and FRAP values (p LT 0.05) of lemon grass extract. DPPH and FRAP values of kaffir lime leaves extract were increased by heating. DPPH, ABTS and FRAP values of chili extract were decreased after heat treatment. For Tom-kha paste, DPPH and ABTS values were decreased but FRAP values was increased by heat treatment.
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Эту запись предоставил Kasetsart University