Search Result of "Sujira Ayusuk"

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ที่มา:วิทยาสารเกษตรศาสตร์ สาขา วิทยาศาสตร์

หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Heat Treatment on Antioxidant Properties of Tom-Kha Paste and Herbs/Spices Used in Tom-Kha Paste)

ผู้เขียน:ImgSujira Ayusuk, ImgSunisa Siripongvutikorn, ImgPaiboon Thummaratwasik, Imgวรพงษ์ อัศวเกศมณี



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

Article Info
Agriculture and Natural Resources -- formerly Kasetsart Journal (Natural Science), Volume 043, Issue 5, Dec 09 - Dec 09, Page 305 - 312 |  PDF |  Page