Influence of Heat Treatment on Antioxidant Capacity and Color of Thai Red Curry Paste

Authors

  • Sudathip Inchuen Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham 44150, Thailand.
  • Pimpen Pornchaloempong Department of Food Engineering, Faculty of Engineering, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
  • Woatthichai Narkrugsa Faculty of Agro Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
  • Kanita Tungkananuruk Department of Chemistry, Faculty of Science, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand.

Keywords:

Thai red curry paste, phenolic compounds, antioxidant, color, heating

Abstract

Thai red curry paste contains several herbs and spices well known for their health benefits. The objective of this research was to study the effects of heat treatment on the antioxidant capacity (total phenolic content (TPC) and its antioxidant activity) and colors of Thai red curry paste. The paste was subjected to heat treatment at different temperatures (60, 75, 90, 105 and 120°C) and for different times (0, 10, 20, 30, 40, 50 and 60 min). The TPC was determined by the Folin-Ciocalteu method and its antioxidant activity was elucidated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidative power (FRAP) assays and expressed as Trolox equivalent antioxidant capacity (TEAC). Thai red curry paste color was expressed as Hunter L, a, b values. Results showed that heat treatment had a significant (P < 0.05) effect on the TPC, antioxidant activity and color. The samples treated at 120°C had higher TPC and antioxidant activity than the untreated samples. The color parameter L values of red curry paste increased when the sample was heated higher than 60°C, while color parameters a and b were not different for most of the heated samples. 

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Published

2011-02-28

How to Cite

Sudathip Inchuen, Pimpen Pornchaloempong, Woatthichai Narkrugsa, and Kanita Tungkananuruk. 2011. “Influence of Heat Treatment on Antioxidant Capacity and Color of Thai Red Curry Paste”. Agriculture and Natural Resources 45 (1). Bangkok, Thailand:136-46. https://li01.tci-thaijo.org/index.php/anres/article/view/245143.

Issue

Vol. 45 No. 1 (2011): January-February

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.