Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing

International Food Research Journal

Volumn 16, Issue 4, 2009, Pages 571-580

  Tangkanakul, P ^a   Auttaviboonkul, P ^a   Niyomwit, B ^a   Lowvitoon, N ^a   Charoenthamawat, P ^a   Trakoontivakorn, G ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Antioxidant capacity; Nutritional composition; Thai foods; Thermal process; Total phenolic

Indexed keywords

ARACHIS HYPOGAEA;

EID: 77949528004     PISSN: 19854668     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. Association of Official Analytical Chemists (AOAC). 2000. Official Methods of Analysis of AOAC International. 17th edn. Gaithersburg, MD, USA.
2. Chanwitheesuk, A., Teerawutgulrag, A. and Rakariyatham, N. 2005. Screening of antioxidant activity and antioxidant compounds of some edible plants of Thailand. Food Chemistry 92: 491-497.
3. Cheah, P.B. and Abu-Hasim, N.H. 2000. Natural antioxidant extract from galangal (Alpinia galanga) for minced beef. Journal of the Science of Food and Agriculture 80: 1565-1571.
4. Dewanto, V., Wu, X., Adom, K.K. and Liu, R.H. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agriculture and Food Chemistry 50: 3010-3014.
5. Greenfield, H., Wimalasiri, P., Han, L.T.N., Balmer, N. and Wills, R.B.H. 1981. Composition of Australian Foods 6: Chinese foods. Food Technology Australia 33: 274-276.
6. Greenfield, H., Bouke, G. and Hutchison, G. 1988. Composition of Australian Foods 41. McDonald's breakfast foods and chicken McNuggets. Food Technology Australia 40: 3-21.
7. Horvathova, J., Suhaj, M. and Simko, P. 2007. Effect of thermal treatment and storage on antioxidant activity of some species. Journal of Food and Nutrition Research 46: 20-27.
8. Huang, D., Ou, B., Hampsch-Woodill, M., Flanagan, J.A. and Deemer, E.K. 2002. Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated â-cyclodextrin as the solubility enhancer. Journal of Agriculture and Food Chemistry 50: 1815-1821.
9. Huang, D., Ou, B and Prior, R. 2005. The chemistry behind antioxidant capacity assays. Journal of Agriculture and Food Chemistry 53: 1841-1856.
10. Internet: Wikipedia 2009. Curry powder. http://en.wikipedia.org/wiki/Curry_powder on 3/3/2009.
11. Institute of Nutrition. 1999. Thai food composition tables. 1st edn. Mahidol University, Nakorn Pathom, Thailand.
12. Javanmardi, J., Stushnoff, C., Locke, E. and Vivanco, J.M. 2003. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. Food Chemistry 83: 547-550.
13. Jayasinghe, C.,Gotoh, N., Aoki, T. and Wada S. 2003. Phenolics composition and antioxidant activity of sweet basil (Ocimum basilicum L.). Journal of Agriculture and Food Chemistry 51: 4442-4449.
14. Kaneda, I., Kubo, F. and Sakurai, H. 2006. Antioxidative compounds in the extracts of black rice bran. Journal of Health Science 52(5): 495-511.
15. Kaur, C. and Kapoor, H.C. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetables. International Journal of Food Science and Technology 37: 153-161.
16. Murakami, A., Ohigashi, H. and Koshimizu, K. 1994. Possible anti-tumour promoting properties of traditional Thai food items and some of their active constituents. Asia Pacific Journal of Clinical Nutrition 3: 185-191.
17. Murakami, A., Jiwajinda, S., Koshimizu, K. and Ohigashi, H. 1995. Screening for in vitro anti-tumor promoting activities of edible plants from Thailand. Cancer Letters 95: 139-146.
18. Nakahara, K., Trakoontivakorn, G., Alzoreky, N.S., Ono, H., Onishi-Kameyama, M. and Yoshida, M. 2002. Antimutagenicity of some edible Thai plants, and a bioactive carbazole alkaloid, mahanine, isolated from Micromelum minutum. Journal of Agriculture and Food Chemistry 50: 4796-4802.
19. Ohnishi, M., Morishita, H., Iwahashi, H., Toda, S., Shirataki, Y., Kimura, M. and Kido, R. 1994. Inhibitory effects of chlorogenic acids on linoleic acid peroxidation and hemolysis. Phytochemistry 36: 579-583.
20. Prasad, N.N., Siddalingaswamy, M., Parameswariah, P.M., Radhakrishna, K., Rao, R.V., Viswanathan, K.R. and Santhanam, K. 2000. Proximate and mineral composition of some processed traditional and popular Indian foods. Food Chemistry 68: 87-94.
21. Rice-Evans, C., Miller, N. and Paganga, G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 20: 933-956.
22. Saengprakai, J., Chudhangkura, A. and Jariyavattanavijit, C. 2007. Antimutagenicity and free radical scavenging activity of Thai food with tumeric (Curcuma longa L.) constituent (unpublished research).
23. Singleton, V. L., and Rossi, J. A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16: 144-158.
24. Suresh, D., Manjunatha, H. and Srinivasan, K. 2007. Effect of heat processing of spices on the concentrations of their bioactive principles: turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum). Journal of Food Composition and Analysis 20: 346-351.
25. Surveswaran, S., Cai, Y-Z, Corke, H. and Sun, M. 2007. Systematic evaluation of natural phenolic antioxidants from 133 Indian medicinal plants. Food Chemistry 102: 938-953.
26. Tangkanakul P, Trakoontivakorn G, Auttaviboonkul P, Niyomvit B. and Wongkrajang K. 2006. Antioxidant activity of Northern and Northeastern Thai foods containing indigenous vegetables. Kasetsart Journal (Natural Science) 40 (Suppl.): 47-58.
27. Tachakittirungrod, S., Okonogi, S. and Chowwanapoonpoh, S. 2007. Study on antioxidant activity of certain plants in Thailand. Mechanism of antioxidant action of guava leaf extract. Food Chemistry 103: 381-388.
28. Veerothai, M. and Greenfield, H. 1989. Composition of Australian Foods No. 43: Thai restaurants. Food Australia 41: 548-552.
29. Wills, R.B.H., Maples, J. and Greenfield, H. 1981. Composition of Australian foods. 7. minerals in Lebanese, Chinese and fried take-away foods. Food Technology Australia 33: 274-276.
30. Wojdylo, A., Oszmiański, J. and Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry 105: 940-949.
31. Woo, K.S., Hwang, I.G., Kim, T.M., Kim, D.J., Hong, J.T. and Jeong, H.S. 2007. Changes in the antioxidant activity of onion (Allium cepa) extracts with heat treatment. Food Science and Biotechnology 16: 828-831.
32. Wu, X., Beecher, G.R., Holden, J.M., Haytowitz, D.B., Gebhardt, S.E. and Prior, R.L. 2004. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J Journal of Agriculture and Food Chemistry 52: 4026-4037.
33. Xia, X., Ling, W., Ma, J., Xia, M., Hou, M., Wang, Q., Zhu, H. and Tang, Z. 2006. An anthocyanin-rich extract from black rice enhances atherosclerotic plaque stabilization in apolipoprotein E-deficient mice. Journal of Nutrition 136: 2220-2225.