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Author: search.filters.author.Narkrugsa, WoatthichaiSubject: search.filters.subject.Antioxidant

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    Influence of heat treatment on antioxidant capacity and color of thai red curry paste
    (2011-01-01)
    Inchuen, Sudathip
    ;
    Pornchaloempong, Pimpen
    ;
    Narkrugsa, Woatthichai
    ;
    Tungkananuruk, Kanita
    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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    The effect of germination on GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice
    (2010-09-01)
    Maisont, Suchada
    ;
    Narkrugsa, Woatthichai
    The changes were studied in the GABA content (gamma aminobutyric acid), chemical composition, total phenolics content and antioxidant capacity from the germination process of Thai waxy paddy rice (RD6). The paddy rice was soaked to about 33% wet basis moisture content and then germinated in the cabinet incubator (28-30°C) for 0, 12, 24, 36, 48 and 60 h. Embryos were cut to determine the GABA content, and the germinated paddy rice was dried at 50°C using a tray dryer, dehusked and ground for analysis. It was found that the germination process significantly (p<0.05) increased GABA, dietary fiber, total phenolics content and antioxidant capacity, while the fat, protein, starch and amylose content trended to decrease slightly. There was little change in the early stage of germination and then a marked increase after 36 h. For the GABA content after soaking, it gradually increased from 80 to 220 mg/100 g embryo fresh weight from 12 to 60 h. Based on the results, germinated paddy rice can be considered as an alternative source of GABA and of dietary fiber content with high total phenolics content and high antioxidant capacity.