Effect of Heat Treatment on Antioxidant Properties of Tom-Kha Paste and Herbs/Spices Used in Tom-Kha Paste

Authors

  • Sujira Ayusuk Depart of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat-Yai Campus, Songkhla 90110, Thailand.
  • Sunisa Siripongvutikorn Depart of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat-Yai Campus, Songkhla 90110, Thailand.
  • Paiboon Thummaratwasik Nutraceutical and Functional Food Research and Development Center (NFFRDC), Prince of Songkla University, Songkhla 90110, Thailand.
  • Worapong Usawakesmanee Depart of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat-Yai Campus, Songkhla 90110, Thailand.

Keywords:

Tom-kha, antioxidant, heat, galangal, lemon grass, kaffir lime leaves, chili

Abstract

The research studied tom-kha paste for the effects of heat treatment (100°C, 10, 20 and 30 min) on the total phenolic content by Folin-Ciocalteau test and the antioxidant activities of the paste and its ingredients, including galangal rhizome, lemon grass, chili and kaffir lime leaves were investigated by three different methods: DPPH radical scavenging assay, ABTS radical cation decolorization assay and ferric ion reducing/ antioxidant power (FRAP) assay. The results showed the total phenolic content of chili and tom-kha paste extracts decreased as a result of heating at 100°C for 30 min, while the total phenolic content in other samples did not change. The FRAP value of galangal extract increased, while the ABTS and FRAP values of lemon grass extracts decreased after heating. The DPPH and FRAP values of kaffir lime leaf extract increased following heating. The DPPH, ABTS and FRAP values of chili extract decreased after heat treatment. For tom-kha paste, the DPPH and ABTS values decreased, but the FRAP values increased following heat treatment 

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Published

2009-12-31

How to Cite

Sujira Ayusuk, Sunisa Siripongvutikorn, Paiboon Thummaratwasik, and Worapong Usawakesmanee. 2009. “Effect of Heat Treatment on Antioxidant Properties of Tom-Kha Paste and Herbs/Spices Used in Tom-Kha Paste”. Agriculture and Natural Resources 43 (5). Bangkok, Thailand:306-12. https://li01.tci-thaijo.org/index.php/anres/article/view/244833.

Issue

Vol. 43 No. 5 (2009): January-December

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.