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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Heat Treatment on Antioxidant Properties of Tom-Kha Paste and Herbs/Spices Used in Tom-Kha Paste) ผู้เขียน: Sujira Ayusuk, Sunisa Siripongvutikorn, Paiboon Thummaratwasik, วรพงษ์ อัศวเกศมณี สื่อสิ่งพิมพ์:pdf AbstractThe 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 |
 Researcherดร. บัณฑิตา วานิกร, อาจารย์ที่ทำงาน:ภาควิชาเทคโนโลยีชีวภาพ คณะอุตสาหกรรมเกษตร สาขาที่สนใจ:Food product development, Functional Foods and Nutraceuticals, Dietary phytochemicals with potential effects in metabolic syndrome prevention and therapy Resume |