Total phenolic content and antioxidant capacities of instant mix spices cooking pastes
2017
Hanis Mastura Yahya | Hasnah Harun | Yap, Y.T.
Available studies to determine the total phenolic content and antioxidant capacities of cooking pastes available in Malaysia were currently limited. This study aimed to evaluate the total phenolic content (TPC) and antioxidant capacity of seven types of mix spices cooking paste in raw and cooked condition (N=33). Samples were selected based on market availability. TPC was determined by Folin-Ciocalteu method and the antioxidant capacities were evaluated by DPPH free radical scavenging assay, ferric reducing antioxidant power (FRAP) assay and ABTS free radical scavenging assay. Results were presented in dry weight (DW). TPC in the paste samples ranged from 246.25 to 370.57 mg GAE/100 g whereas antioxidant capacities ranged from 728.54 to 1267.66 μmol TE/100 g for DPPH assay, 1247.15 to 1886.89 μmol TE/100 g for FRAP assay and 833.19 to 1589.40 μmol TE/100 g for ABTS assay. Chicken, fish and vegetarian curries were top three samples with the highest TPC and antioxidant capacities values. Cooking process had caused increment in TPC and antioxidant capacities of all paste samples, with Rendang paste showed the greatest increase in TPC (21.48%) and antioxidant capacities (24.26%-49.66%) after cooking. Linear relationships were observed between TPC and DPPH antioxidant capacity (r=0.545), FRAP antioxidant capacity (r=0.840) and ABTS antioxidant capacity (r=0.623). A positive relationship between TPC and antioxidant capacities indicated that polyphenol is one of the sources of antioxidants in mix spices cooking paste. Further investigations on the active compounds in the cooking pastes are needed to determine the bioavailability and effect of these compounds in human.
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Эту запись предоставил Universiti Putra Malaysia