国立研究開発法人 国際農林水産業研究センター | JIRCAS

Antioxidant Capacity and Antimutagenicity of Thermal Processed Thai Foods

JARQ : Japan Agricultural Research Quarterly
ISSN
00213551
書誌レコードID(総合目録DB)
AA0068709X
本文フルテキスト

Ten different foods containing local Thai vegetables were selected to study their antioxidant and antimutagenic properties. The antioxidant capacity, antimutagenicity, and total phenolic content of methanol extracts obtained from cooked food samples exhibited a wide variation ranging from 24-140 mg vitamin C equivalent/100 g, 53-93% and 35-125 mg gallic acid equivalent/100 g. The three foods highest in antioxidant capacity were Kaeng Hoi Bai Chaplu (wild betal curry), Phat Sator (stir-fried petai beans), and Kaeng Pa Gai (mixed vegetables curry). The foods that exhibited an antimutagenicity greater than 85% were Tomkathi Saibua (water lily stalk curry), Kaeng Pa Gai, Kaeng Taipla (southern curry), and Kaeng Lueang Khun (giant taro stem curry). Next, aiming to develop retort pouch food products, the effect of sterilization heat (121°C) on four selected foods was studied. Antioxidant capacity, antimutagenicity, and total phenolic content increased by 0-120%, 13-40%, and 6-54% after sterilization, respectively.

刊行年月2011-04-01
作成者TANGKANAKUL PlernchaiTRAKOONTIVAKORN GassineeSAENGPRAKAI JanpenAUTTAVIBOONKUL PayomNIYOMWIT BoonmaLOWVITOON NgamjitNAKAHARA Kazuhiko
著者キーワード

total phenolics

DPPH scavenging capacity

Ames test

processed food

retort food

公開者Japan International Research Center for Agricultural Sciences
データ作成日2011-04-01
国立情報学研究所メタデータ主題語彙集(資源タイプ)Journal Article
45
2
開始ページ211
終了ページ218
DOI10.6090/jarq.45.211
権利Japan International Research Center for Agricultural Sciences
言語eng