Development of instant garcinia (garcinia atroviridis) tom-yum mix as a high acid seasoning

Journal of Food Processing and Preservation

Volumn 33, Issue 1, 2009, Pages 74-86

  Siripongvutikorn, Sunisa ^a   Thongraung, Chakree ^a   Usawakesmanee, Worapong ^a   Buatoom, Tawein ^a   Thammarutwasik, Paiboon ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

GARCINIA; GARCINIA ATROVIRIDIS; KAEMPFERIA GALANGA;

EID: 58849136356     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00238.x     Document Type: Article

References (40)

1. AOAC. 2002. Association of Official Analytical Chemist Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC.
2. AZEVEDO-MELEIRO, C.H. RODRIGUEZ-AMAYA, D.B. 2005. Carotenoids of endive and New Zealand spinach as affected by maturity, season and minimal processing. J. Food Compost. Anal. 18, 845 855.
3. BARIK, B.A., KUNDA, A.B. DEY, A.K. 1987. Two phenolic constituents from Alpinia galanga rhizomes. Phytochemistry 26, 2126 2127.
4. BENNET, G.J. LEE, H.H. 1989. Xanthone from Guttiferae. Phytochemistry 28, 967 999.
5. BIOLATTO, A., VAZQUEZ, D.E., SANCHO, A.M., CARDUZA, F.J. PENSEL, N.A. 2005. Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of Rouge La Toma grapefruit, Citrus paradisi Macf. Postharvest Biol. Technol. 35, 167 176.
6. CHEAH, P.B. ABU-HASIM, N.H. 2000. Natural antioxidant extract from galangal (Alpinia galanga) for minced beef. J. Sci. Food Agric. 80, 1565 1571.
7. CHEN, B.H. HUANG, J.H. 1998. Degradation and isomerization of chlorophyll a and β-carotene as affected by various heating and illumination treatments. Food Chem. 62, 299 307.
8. DENSOV, E.T. 1995. A new semiempirical method of estimation of activity and bond dissociation energies of antioxidants. Polym. Degrad. Stab. 49, 71 75.
9. DEWANTO, V., WU, X.Z., ADOM, K.K. LIU, R.H. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem. 50, 3010 3014.
10. DIVISION OF PUBLIC HEALTH STATISTICS. 1989. Office of the Permanent Secretary, Ministry of Public Health, Public Health Statistic, Bangkok, Thailand.
11. DWIVEDI, C., ABU-GHAZALEH, A. GUENTHER, J. 1996. Effects of diallyl sulfide and diallyl disulfide on cisplantin-induced changes in glutathione and glutathione-S-transferase activity. Anticancer Drugs 7, 792 794.
12. FRANKEL, E.N., WATERHOUSE, A.L. TEISSEDRE, P.L. 1995. Principal phynolic phytochemicals in selected California wines and their antioxdant activity in inhibiting oxidation of human low-density lipoprotein. J. Agric. Food Chem. 43, 890 894.
13. HOWARD, I.R. DEWI, T. 1996. Minimal processing and edible coating effects on composition and sensory quality mini-peeled carrots. J. Food Sci. 61, 643 645, 651.
14. HOWARD, I.R. HERNANDEZ-BRENES, C. 1998. Antioxidant content and market quality of jalapeno pepper ring as affected by minimal processing and modified atmosphere packaging. J. Food Qual. 21, 317 327.
15. JEONG, S.M., KIM, S.Y., PARK, H.R. LEE, S.C. 2004. Effect of far-infrared radiation on the antioxidant activity of extracts from Citrus unshiu peels. J. Korean Soc. Food Sci. Nutr. 33, 1580 1583.
16. JOSEPH, G.S., JAYAPRAKASHA, G.K., SELVI, A.T., JENA, B.S. SAKARIAH, K.K. 2005. Antiaflatoxigenic and antioxidant activities of garcinia extracts. Int J. Food Microbiol. 101, 153 160.
17. JUNTACHOTE, T., BERGHOFER, E., SIEBENHANDL, S. BAUER, F. 2005. The antioxidative properties of Holy basil and Galangal in cooked ground pork. Meat Sci. 72, 446 456.
18. KASAHARA, S. HENMI, S. 1986. Medicine Herb Index in Indonesia, p. 92, Eisai Indonesia, Jakarta, Indonesia.
19. KIM, S.M., KUBOTA, K. KOBAYASHI, A. 1997. Antioxidative activity of sulfur-containing flavor compounds in garlic. Biosci. Biotechnol. Biochem. 61, 1482 1485.
20. KRISHNAMURTHY, N., LEWIS, Y.S. RAVINDRANATH, B. 1981. On the structures of garcinol, isogarcinol and camboginol. Tetrahedron Lett. 22, 793 796.
21. LAVELLI, V., HIPPELI, S., PERI, C. ELSTNER, E.F. 1999. Evaluation of radical scavenging activity of fresh and air-dried tomatoes by three model reactions. J. Agric. Food Chem. 47, 3826 3831.
22. LAWRENCE, B.M., HOGG, J.W., TERHUNE, S.J. PODIMUANG, V. 1971. Constituents of the leaf and peel oils of Citrus hystrix, D.C. Phytochemistry 10, 1404 1405.
23. LINGNERT, H., ERIKSSON, C.E. WALLER, G.R. 1983. Characterization of antioxidative Maillard reaction products from histidine and glucose. In The Maillard Reaction in Foods and Nutrition G.R. Waller M.S. Feather, eds.) pp. 335 345, American Chemical Society, Washington, DC.
24. MINAMI, H., KINOSHITA, M., FUKUYAMA, Y., KODAMA, M., YOSHIZAWA, T., SUGIURA, M., NAKAGAWA, K. TAGO, H. 1994. Antioxidant xanthone from Garcinia subelliptica. Phytochemistry 36, 501 506.
25. MURAKAMI, A., KONDO, A., NAKAMURA, Y., OHIGASHI, H. KOSHIMIZU, K. 1993. Possible anti-tumor promoting properties of edible plants from Thailand and identification of an active constituent cardomonin (2′,4′ dihydroxy-6′ methoxychalcone) of Boesenbergia pandurata. Biosci. Biotechnol. Biochem. 57, 1971 1973.
26. MURAKAMI, A., OHIGASHI, H. KOSHIMIZU, K. 1994. Possible anti-tumor promoting properties of edible Thai food items and some of their active constituents. Asia Pac. J. Clin. Nutr. 3, 185 191.
27. MURAKAMI, A., KONDO, A., NAKAMURA, Y., OHIGASHI, H. KOSHIMIZU, K. 1995. Glyceroglycolipids from Citrus hystrix, a traditional herb in Thailand, potenly inhibit the tumor-promoting activity of 12-O-tetradecanoylphorbol 13-actate in mouse skin. J. Agric. Food Chem. 43, 2779 2783.
28. NIWA, Y., KANOH, T., KASAMA, T. NEGISHI, M. 1998. Activation of antioxidant activity in natural medicinal products by heating, brewing and lipophilization. A new drug delivery system. Drugs Exp. Clin. Res. 14, 361 372.
29. O'GARA, E.A., HILL, D.J. MASLIN, D.J. 2000. Activities of garlic oil, garlic powder and their diallyl constituents against Helicobacter pylori. Appl. Environ. Microbiol. 66, 2269 2273.
30. PRIYADARSINI, K.I., MAITY, D.K., NAIK, G.H., KUMAR, M.S., UNNIKRISHNAN, M.K., SATAV, J.G. MOHAN, H. 2003. Role of phenolic O-H and methylene hydrogen on the free radical reactions and antioxidant activity of curcumin. Free Radic. Biol. Med. 35, 475 484.
31. SHARMA, G.P. PRASAD, S. 2001. Drying of garlic (Allium sativum) cloves by microwave-hot air combination. J. Food Eng. 50, 99 105.
32. SINGLETON, V.L. ROSSI, J.A. 1965. Colorimetry of total phenolics with phospho-molybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144 158.
33. SOTHEESWARAN, S., DOYLE, M. AALBERSBER, W.G.L. 1998. Medicinal plants in the south pacific. In Western Pacific Series No. 19, p. 83, WHO Regional Publications, Manila, Philippines.
34. SURH, Y.J. 2002. Anti-tumor promoting potential of selected spice ingredients with antioxidative and anti-inflammatory activities: A short review. Food Chem. Toxicol. 40, 1091 1097.
35. TSAO, S.M. YIN, M.C. 2001. In-vitro antimicrobial activity of 4 diallyl sulphides occurring naturally in garlic and Chinese leek oils. J. Med. Microbiol. 50, 646 649.
36. VELIOGLU, Y.S., MAZZA, G., GAO, L. OOMAH, B.D. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem. 46, 4113 4117.
37. VIDAL-VALVERDE, C., FRIAS, J., ESTRELLA, I., GOROSPE, M.J., RUIZ, R. BACON, J. 1994. Effect of processing on some antinutritional factors of lentils. J. Agric. Food Chem. 42, 2291 2295.
38. VON GADOW, A., JOUBERT, E. HANSMANN, C.F. 1997. Comparison of antioxidant activity of aspalathin with that of other plant phenols of Rooibosed tea (Aspalathon linearis), tocopherol, BHT, and BHA. J. Agric. Food Chem. 45, 632 638.
39. YAMAGUCHI, F., ARIGA, T., YOSHIMURA, Y. NAKAZAWA, H. 2000. Antioxidative and anti-glycation activity of garcinol from Garcinia indica fruit rind. J. Agric. Food Chem. 48, 180 185.
40. YIN, M.C., HSU, P.C. CHANG, H.H. 2003. In vitro antioxidant and antibacterial activities of shallot and scallion. J. Food Sci. 68, 281 284.