Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage

Preeyaporn Promjiam, Sunisa Siripongvutikorn, Worapong Usawakesmanee

Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand..
Nutraceutical and Functional Food Research Center, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand;.
Nutraceutical and Functional Food Research Center, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand;Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand..

DOI: 10.4236/fns.2013.48106                

Abstract

The favorite soup for Thai particularly in the southern part is Southern sour curry or Keang-hleung soup. The ingredients used in the paste are turmeric rhizome, garlic, shallot and chili. However, for making the sour soup, the souring agent such as lime juice, tamarind pod or garcinia, fruit is added. This study aimed to compare quality changes, total phenolic compound and antioxidant properties of the pastes as affected of added garicia fruit during storage. It was found that the total phenolic compound content of basic paste without the garcinia, garcinia Keang-hleung paste and garcinia Keang-hleung paste without salt decreased as increased storage time. Moreover, the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and the ferric reducing power (FRAP) activity of the basic paste without the garcinia decreased as increased storage time. However, the DPPH radical scavenging activity and the FRAP activity of the garcinia Keang-hleung paste with and without salt increased during 2 months of storage period and then decreased as increased storage time. Total viable count (TVC) of all paste samples were in the range of 10² - 10³ cfu/g. Yeast and mold counts of basic and garcinia Keang-hlueng paste were less than 30 cfu/g during storage. While, yeast and mold counts of garcinia Keang-hlueng paste without salt were less than 10² cfu/g during storage. Lactic acid bacteria counts of garcinia Keang-hlueng paste were less than 30 cfu/g during storage. While, lactic acid bacteria counts of the basic and garcinia Keang-hlueng paste without salt were less than 10² cfu/g during storage. However, Staphylococcus aureus, Bacilluus cereus, Clostridium perfringens, Salmonella spp., Escherichia coli and coliforms were not detected in all treatments throughout the storage period.

Keywords

Keang-hleung Paste; Southern Sour Curry; Garcinia; Antioxidant; Shelf-Life; Thailand

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	I. O. Aruoma, “Free Radicals, Oxidative Stress and Antioxidants in Human Health and Disease,” Journal of the American Oil Chemists Society, Vol. 75, No. 2, 1998, pp. 199-212. doi:10.1007/s11746-998-0032-9
[2]	A. J. Ruby, G. Kuttan, K. D. Baru, K. N. Rajasekharan and R. Kuttan, “Anti-tumour and Antioxidant Activity of Natural Curcuminiods,” Cancer Letter, Vol. 94, No.1, 1995, pp. 79-83. doi:10.1016/0304-3835(95)03827-J
[3]	H. Ahsan, N. Parveen, U. K. Nizam and S. M. Hadi, “Pro-Oxidant, Anti-Oxidant and Cleavage Activities on DNA of Curcumin and Its Derivatives Demethoxycurcumin and Bisdemethoxycurcumin,” Chemico-Biological Interactions, Vol. 121, No. 2, 1999, pp. 161-175. doi:10.1016/S0009-2797(99)00096-4
[4]	G. K. Jayaprakasha, L. J. Rao and K. K. Sakariah, “Antioxidant Activities of Curcumin, Demethoxycurcumin and Bisdemethoxycurcumin,” Food Chemistry, Vol. 98, No. 4, 2006, pp. 720-724. doi:10.1016/j.foodchem.2005.06.037
[5]	M. Cousins, J. Adelberg, F. Chen and J. Rieck, “Antioxidant Capacity of Fresh and Dried Rhizomes from Four Clones of Turmeric (Curcuma longa L.) Grown in Vitro,” Industrial Crops and Products, Vol. 25, No. 2, 2007, pp. 125-139. doi:10.1016/j.indcrop.2006.08.004
[6]	K. Hayamizu, Y. Ishii, I. Kaneko, M. Shen, Y. Okuhara, N. Shigematsu, H. Tomi, M. Furuse, G. Yoshino and H. Shimasaki, “Effect of Garcinia Cambogia (Hydroxycitric acid) on Visceral Fat Accumulation: Adouble-Blind, Randomized, Placebo-Controlled Trial,” Current Therapeutic Research, Vol. 64, No. 8, 2003, pp. 551-567. doi:10.1016/j.curtheres.2003.08.006
[7]	M. G. Soni, G. A. Burdock, H. G. Preuss, S. J. Stohs, S. E. Ohia and D. Bagchi, “Safety Assessment of (-)-Hydro xycitric acid and Super Citrimaax, a Novel Calcium/Po tassium Salt,” Food and Chemical Toxicology, Vol. 42, No. 9, 2004, pp. 1513-1529. doi:10.1016/j.fct.2004.04.014
[8]	S. Siripongvutikorn, C. Thongraung, W. Usawakesmanee, T. Buatoom and P. Thammarutwasik, “Development of Instant Garcinia (Garcinia atroviridis) Tum-Yum Mix as a High Acid Seasoning,” Journal of Food Processing and Preservation, Vol. 33, No. 1, 2009, pp. 74-86. doi:10.1111/j.1745-4549.2008.00238.x
[9]	A. P. Bartolomé, P. Ruperéz and C. Fúster, “Pineapple Fruit: Morphological Characteristics, Chemical Composition and Sensory Analysis of Red Spanish and Smooth Cayenne Cultivars,” Food Chemistry, Vol. 53, No. 1, 1995, pp. 75-79. doi:10.1016/0308-8146(95)95790-D
[10]	AOAC, “Official Analytical Chemists,” 16th Edition, The Association of Official Analytical Chemists, Inc., Washington DC, 1999.
[11]	M. P. Kahkonen, A. I. Hopia, H. J. Vuorela, J. P. Rauha, K. Pihlaja, T. S. Kujala and M. Heinonen, “Anioxidant Activity of Plant Extracts Containing Phenolic Compounds,” Journal of Agricultural and Food Chemistry, Vol. 47, No. 10, 1999, pp. 3954-3962. doi:10.1021/jf990146l
[12]	H. C. Wu, H. M. Chen and C. Y. Shiau, “Free Amino Acid and Peptide as Related to Antioxidant Properties in Protein Hydrolysates of Mackerel (Scomber austriasicus),” Food Research International, Vol. 36, No. 9-10, 2003, pp. 949-957. doi:10.1016/S0963-9969(03)00104-2
[13]	I. F. F. Benzie and J. J. Strain, “The Ferric Reducing Ability of Plasma (FRAP) as a Measure of ‘Antioxidant Power’: The FRAP Assay,” Analytical Biochemistry, Vol. 239, No. 292, 1996, pp. 70-76. doi:10.1006/abio.1996.0292
[14]	U.S. Department of Health and Human Service, U.S. Food and Drug Administration, Center of Food Safety and Applied Nutrition, “Bacteriological Analytical Manual,” 2001. http://www.fda.gov/Food/ FoodScienceResearch/LaboratoryMethods/ucm114664.htm
[15]	P. Voroquaux and R. C. Wiley, “Biological and Biochemical Changes in Mimimally Processed Refrigerated Fruits and Vegetables,” In: R. C. Wiley, Ed., Minimally Processed Refrigerated Fruits and Vegetables, Chapman and Hall, New York, 1994, pp. 226-268. doi:10.1007/978-1-4615-2393-2_6
[16]	O. Lamikanra and M. A. Watson, “Cantaloupe Melon Peroxidase: Characterization and Effects of Additives on Activity,” Molecular Nutrition and Food Research, Vol. 44, No. 3, 2000, pp. 168-172.
[17]	S. Ketsa and S. Pangkool, “The Effect of Humidity on Ripening of Durians,” Postharvest Biology and Technology, Vol. 4, No. 1-2, 1994, pp. 159-165. doi:10.1016/0925-5214(94)90017-5
[18]	S. Ketsa and S. Pangkool, “The Effect of Temperature and Humidity on the Ripening of Durian Fruits,” Journal of Horticultural Science, Vol. 70, No. 5, 1995, pp. 827-831.
[19]	G. W. Schieffer, “Pressurized Liquid Extraction of Curcuminoids and Curcuminoid Degradation Products from Turmeric (Curcuma longa) with Subsequent HPLC Assays,” Journal of Liquid Chromatography and Related Technologies, Vol. 25, No. 19, 2002, pp. 3033-3044. doi:10.1081/JLC-120015889
[20]	A. Concellón, M. C. Anón and A. R. Chaves, “Characterization and Changes in Polyphenol Oxidase from Eggplant Fruit (Solanum melongena L.) during Storage at Low Temperature,” Food Chemistry, Vol. 88, No. 1, 2004, pp. 17-24. doi:10.1016/j.foodchem.2004.01.017
[21]	T. Anguelova and J. Warthesen, “Degradation of Lycopene, α-Carotene, and β-Carotene during Lipid Peroxidation,” Food Chemistry and Toxicology, Vol. 65, No. 1, 2000, pp. 71-75.
[22]	L. Axelsson, “Lactic Acid Bacteria : Classification and Physiology,” In: S. Salminen, A. V. Wright and A. Ouwehand, Eds., Lactic Acid Bacteria Microbiological and Functional Aspects, Marcel Dekker, New York, 2004, pp. 1-16. doi:10.1201/9780824752033.ch1
[23]	M. Maki, “Lactic Acid Bacteria in Vegetable Fermentations,” In: S. Salminen, A. V. Wright and A. Ouwehand, Eds., Lactic Acid Bacteria Microbiological and Functional Aspects, Marcel Dekker, New York, 2004, pp. 419-430. doi:10.1201/9780824752033.ch14
[24]	M. Sautour, C. S. Mansur, C. Divies, M. Bensoussan and P. Dantigny, “Comparison of the Effects of Temperature and Water Activity on Growth Rate of Food Spoilage Moulds,” Journal of Industrial Microbiology and Biotechnology, Vol. 28, No. 6, 2002, pp. 311-315. doi:10.1038/sj.jim.7000248
[25]	T. Hanato, H. Kagawa, T. Yasuhara and T. Okuda, “Two New Flavonoids and Other Constituents in Licorice Root: Their Relative Astringency and Radical Scavenging Effects,” Chemical and Pharmaceutical Bulletin, Vol. 36, No. 6, 1988, pp. 2090-2097. doi:10.1248/cpb.36.2090
[26]	R. Amarowicz, R. B. Pegg, P. Rahimi-Moghaddam, B. Barl and J. A. Weil, “Free Radical Scavenging Capacity and Antioxidant Activity of Selected Plant Species from the Canadian Prairies,” Food Chemistry, Vol. 84, No. 4, 2004, pp. 551-562. doi:10.1016/S0308-8146(03)00278-4
[27]	B. Bozin, N. M. Dukic, I. Samojlic, A. Goran and R. Igic, “Phenolics as Antioxidants in Garlic (Allium sativum L., Alliaceae),” Food Chemistry, Vol. 111, No. 4, 2008, pp. 925-929. doi:10.1016/j.foodchem. 2008.04.071
[28]	K. L. Wolfe and R. H. Liu, “Structure Activity Relationships of Flavonoids in the Cellular Antioxidant Activity Assay,” Journal of Agricultural and Food Chemistry, Vol. 56, No. 18, 2008, pp. 8404-8411. doi:10.1021/jf8013074
[29]	G. Du, M. Li and F. Ma, “Antioxidant Capacity and the Relationship with Polyphenol and Vitamin C in Actinidia fruits,” Food Chemistry, Vol. 113, No. 2, 2009, pp. 557-562. doi:10.1016/j.foodchem.2008. 08.025
[30]	R. H. Liu and J. Finley, “Potential Potential Cell Culture Models for Antioxidant Research,” Journal of Agricultural and Food Chemistry, Vol. 53, No. 10, 2005, pp. 4311-4314. doi:10.1021/jf058070i