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.
Highlights
Free radicals are unstable and highly reactive, and energized molecules have unpaired electron such as superoxide, hydroxyl, peroxyl and alkoxyl
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
The DPPH radical scavenging activity and the Ferric Reducing/Antioxidant Power (FRAP) activity of the garcinia Keang-hleung paste with and without salt increased during 2 months of storage period and decreased as increased storage time
Summary
Free radicals are unstable and highly reactive, and energized molecules have unpaired electron such as superoxide, hydroxyl, peroxyl and alkoxyl. These compounds are produced by sunlight, ultraviolet light, ionizing radiation, chemical reactions and metabolic processes; they are continuously produced in the human body and controlled by endogenous enzyme (superoxide dismutase, glutathione peroxidase, catalase). Human health related to nutrition, fitness and beauty has exaggerated concerns over diet. A new diet health paradigm is more interesting. Keang-hleung or Southern sour curry soup is popular in southern part of Thailand and others.
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