TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF SOME FRESH THAI CURRY
| Autor: | Nuanchai Kotsaeng, Muntana Nakornriab |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Preservative
Metal chelating activity Environmental Engineering Antioxidant Chemistry medicine.medical_treatment Linoleic acid Soil Science Building and Construction Curry Geotechnical Engineering and Engineering Geology Lipid peroxidation chemistry.chemical_compound medicine Food science computer computer.programming_language |
| Zdroj: | International Journal of Geomate. |
| ISSN: | 2186-2990 |
| DOI: | 10.21660/2016.28.1378 |
| Popis: | The objectives of this work were to study the total phenolic contents (TPC) and antioxidant activity of methanolic extracts of six fresh Thai curry. The TPC of the fresh Thai curry were found in the range of 0.989-1.1132 mg GAE/mg of extract. Among the curry, red curry present the highest amount of TPC. Antioxidant activity of the extracts was measured by DPPH-radical-scavenging assay, lipid peroxidation inhibition and metal ion chelating assay. The Thai red curry extract exhibited the highest inhibition of lipid peroxidation of linoleic acid emulsion (81.41±0.55%), radical-scavenging activity (IC50 = 0.0476 mg/mL). In addition, the fresh of Thai red curry had the highest of metal chelating activity (76.58±0.72%). However, all of fresh Thai curry showed metal chelating similar potential activity and not significant statistical differences. These results suggest that the fresh Thai curry had interesting antioxidant activities and should be propose as potential sources of safe natural antioxidants and preservatives for curry industry. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|