Japan Agricultural Research Quarterly: JARQ
Online ISSN : 2185-8896
Print ISSN : 0021-3551
Food Technology
Antioxidant Capacity and Antimutagenicity of Thermal Processed Thai Foods
Plernchai TANGKANAKULGassinee TRAKOONTIVAKORNJanpen SAENGPRAKAIPayom AUTTAVIBOONKULBoonma NIYOMWITNgamjit LOWVITOONKazuhiko NAKAHARA
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2011 年 45 巻 2 号 p. 211-218

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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.

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© 2011 Japan International Research Center for Agricultural Sciences
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