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标题：Fatty acid profile, phenolic compounds and potential antioxidant activity of fresh and cooked Massaman curry paste
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作者：Preeya Dat-arun ; Korawan Chakree ; Sukanya Settaraksa 等
期刊名称：Functional Foods in Health and Disease
电子版ISSN：2160-3855
出版年度：2019
卷号：9
期号：8
页码：543-557
DOI：10.31989/ffhd.v9i8.644
出版社：Food Science Publisher
摘要：Background: The fresh herbs and spices used in Thai food are what make Thai cuisine unique. Some of these herbs and spices have been scientifically studied for health benefits. However, there is limited evidence for cooked food. Objective: To determine proximate composition, fatty acid profile, phenolic and flavonoid contents and antioxidant activity of fresh Massaman curry paste (MCP) and cooked Massaman curry including beef and chicken Massaman curry (BMC and CMC, respectively). Methods: The chemical composition and fatty acid profile of freeze-dried samples were analyzed. Food samples were extracted by three solvents: water, absolute methanol or ethanol. The total phenolic and flavonoid contents (TPC, TFC, respectively) of the extracts were measured spectrophotometrically and identified through high performance liquid chromatography (HPLC). The antioxidant activities of extracts were evaluated by 2,2- dyphenyl-1-picrylhydrazyl (DPPH) scavenging and ferric reducing antioxidant power (FRAP) assays. Results: Carbohydrate, protein, and fat were the main components of all sample studies. Chicken Massaman curry (CMC) contained highest fat and energy contents. Fatty acid profile of CMC showed high content of lauric acid (9460 mg/100 g), oleic acid (6050 mg/100 g) and palmitic acid (4220 mg/100 g). MCP showed high content of linoleic acid (213.70 mg/100 g) and palmitic acid (195.71 mg/100g). Methanol extract of MCP showed the highest content of TPC (1.076±0.013 mg gallic acid equivalent (GAE)/100g crude extract), TFC (27.10±0.31 mg CE/ 100g crude extract) and antioxidant activity by FRAP assay (0.311 ± 0.002 mg Trolox/100g crude extract). While ethanol extract of MCP showed the highest activity of DPPH at value as 11.81±0.06 mg GAE/100 g crude extract, following by methanol extract of MCP (11.02 ± 0.05 mg GAE/100 g crude extract). Cooked Massaman curry including BMC and CMC showed low content of TPC and TFC and antioxidant than fresh MCP. Ferulic acid was the main phenolic acid in these samples which was the highest in methanol extract, followed by ethanol and then water extraction. After cooking process, some activities of food were altered. Conclusion: The results of this study suggest that fresh Massamun curry paste and cooked Massuman curry in ready-to-eat foods could potentially show antioxidant activity. It provided that the health benefits from plants source still remained in the products after cooking process.
关键词：Thai food;Massaman curry;Antioxidant activity;Fatty acid profile;Phenolic compounds