Effects of Local Vegetable Extracts on Inhibition of Oxidation Reactions in Crispy Kha Nom Lah Products
Abstract
This research was aimed to study the effectiveness of local vegetable extracts on inhibiting the oxidation reaction that causes rancidity in crispy Kha Nom Lah. The total phenolic content and the ability to scavenge 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) from 5 different local vegetables, namely Paco fern (Diplazium esculentum (Retz.) Sw.), Wildbetal leafbush (Piper sarmentosum Roxb), Mun Pu (Glochidion wallichianum Muell. Arg.), Asiatic pennywort (Centella asiatica (L.) Urb.), and Fragrant pandan (Pandanus amaryllifolius Roxb.) were studied. The selected local vegetables were extracted by water with 2 : 1 vegetables to water ratio. The results showed that Mun Pu leaves extract had the highest total phenolic content, followed by the extracts from wildbetal leafbush (p≤0.05). Whereas the IC50 value of Mun Pu leaves extract and wildbetal leafbush leaves extract were higher than that of fragrant pandan, asiatic pennywort, and paco fern (p≤0.05). However, total phenolic content found in Mun Pu leaves extract and wildbetal leafbush leaves extract had lower values than that of the fragrant pandan leaves extract, asiatic pennywort leaves extract, and paco fern leaves extract. When the extracts from fragrant pandan leaves and asiatic pennywort leaves (2.5% w/w) were added into Kha Nom Lah, they can retard the oxidation reaction as evidenced by lower peroxide value (Peroxide value: PV) and thiobarbituric acid value (Thiobarbituric acid value: TBA) than control. Also, organoleptic quality of crispy Kha Nom Lah with adding both extracts. Score of odor characteristic from the panelist showed lower value in control than crispy Kha Nom Lah added with BHT and water extract of local vegetables. The results of this study showed that the antioxidative phenolic compounds from fragrant pandan leaves and asiatic pennywort leaves can reduce rancidity in the crispy Kha Nom Lah and maintain the quality of Kha Nom Lah stored in sealed aluminum foil for 75 days at room temperature. Keywords : asiatic pennywort ; fragrant pandan ; Kha Nom Lah ; shelf-Life ; rancidityReferences
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Butsat, S., & Siriamornpun, S. (2010). Antioxidant capacities and phenolic compounds of the husk, bran and
endosperm of Thai rice. Food Chemistry, 119, 606-613.
Chen, C. H., Pearson, A. M., & Gray, J. I. (1992). Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds. Food Chemistry, 45, 77-81.
Frankel, E. N. (1991). Recent advances in lipid oxidation. A review. Journal of the science of Food and
Agriculture, 54, 495-511.
Huang, W.Y., Cai, Y.Z., & Zhang, Y. (2010). Natural phenolic compounds from medicinal herbs and dietary plants:
potential use for cancer prevention. Nutrition and Cancer, 62, 1-20.
Ito, N., Fukushima, S., Hasegawa, A., Shibata, M., & Ogiso, T. (1983). Carcinogenicity of butylated hydroxyl anisole in F344 rats. Journal of the National Cancer Institute, 70, 343-347.
Jimtaisong, A., & Krisdaphong, P. (2013). Antioxidant activity of pandanus amaryllifolius leaf and root extract and
its application in topical emulsion. Tropical Journal of Pharmaceutical Research, 12, 425-431.
Jumnaksan, S. (2019). Chemical composition of guava leaf extract and lipid oxidation inhibition in Chinese
sausage during storage. Journal of Food Technology, Siam University, 14(1), 12-25.
Juntachote, T., Berghofer, E., Siebenhandl, S., & Bauer, F. (2007). The effect of dried galangal power and its
ethanolic extracts on oxidative stability in cooked ground pork. LWT-Food Science and Technology, 40,
324-330.
Kongkachuichai, R., Charoensiri, R. Yakoh, K. Kringkasemsee, A., & Insung, P. (2015). Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand. Food Chemistry, 173, 838-846.
Koodkaew, I., & Limpichotikul, P. (2017). Study of antioxidant activity and correlation of antioxidant compounds in
eight species of garden herbs. SDU Research Journal Sciences and Technology, 10(1), 137-152. (in Thai)
Kubola, J., & Siriamornpun, S. (2011). Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai Gac (Momordica cochinchinensis Spreng). Food Chemistry, 127, 1138-1145.
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Maisuthisakul, P., Pongsawatmanit, R., & Gordon, M. H. (2006). Antioxidant properties of teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions. Journal of Agricultural and Food Chemistry, 54(7), 2719-2725.
Martin, A.D., & Gilbert, D. (1968). Enzyme changes accompanying liver enlargement in rats treated with 3 tert. Butyl 4-hydroxyanisole. Biochemical Journal, 106, 22-27.
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Noiduang, P., Tapaothong, N., & Masileerungsri, K. (2015). Use of dried aril of gac fruit powder as an antioxidant
in mayonnaise product. Journal of Food Technology Siam University, 10(1), 9-18. (in Thai)
Nor, F.M., Mohamed, S., Idris, N.A., & Ismail, R. (2008). Antioxidant properties of Curcuma longa leaf extract in
accelerated oxidation and deep frying studies. Journal of the American Oil Chemists Society, 86,
141-147.
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Resmi, A., & Ana, M. (2016). Pandan leaves extract (Pandanus amaryllifolius Roxb.) as a food preservative. Jurnal Kedokteran dan Kesehatan Indonesia, 7(4), 166-173.
Rice-Evans, C.A., Miller, N.J., & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in
Plant Science, 2, 152-159.
Saenthaweesuk, S., Jongtamklang, D., Somchan, T. & Thobunluepop, P. (2012). Total phenolics content,
antioxidant and antimicrobial activities of some herbs. Khon Kaen Agriculture Journal, 40(2), 480-483.
Souri, E., Amin, G., Farsam, H., & Barazandeh T.M. (2008). Screening of antioxidant activity and phenolic content
of 24 medicinal plant extracts. DARU Journal of Pharmaceutical Sciences, 16(2), 83-87.
Steel, R. G. D., & Torrie, J. H. (1980). Principle and procedure of statistics: A biometrical approach. New York: MacGraw-Hill.
Suphim, B., Chaitokkia, S., Pheerakamol, J., & Pruksa, S. (2020). Total phenolic compounds and antioxidant activity of vegetable herb and fruit juices in Na-o sub-district municipality, Meuang District, Loei Province. Burapha Science Journal, 25(3), 968-982. (in Thai)
Tanghiranrat, J., Itsarasook, K., Prompamorn, P., Imsathian, N., Sriburin, N., Bangsiri, N., & Chantree, K. (2021). Antioxidant efficiency of black glutinous rice (Oryza sativa L. (indica)) extracts: Application in Lipid-Based Food Products. Burapha Science Journal, 26(2), 1345-1363. (in Thai)
Tangkanakul, P., Trakoontivakorn, G., & Jariyavattanavijit, C. (2005). Extracts of Thai indigenous vegetables as rancid inhibitor in a model system. Kasetsart Journal (Natural Science), 39(2), 274-283. (in Thai)
Tangkanakul, P., Trakoontivakorn, G., Jariyavattanavijit, C., & Sikkhamondhol, C. (2012). The effect of swamp cabbage and leadtree (Yod-kratin) extracts on oxidative rancidity in crisped-cracker. Naresuan University Journal, 20(3), 29-37. (in Thai)
Thai Industrial Standards Institute. (2004). Thai community product standards: Kha Nom Lah. Retrieved March
15, 2020, from http://tcps.tisi.go.th/pub%5Ctcps712_47.pdf. (in Thai)
Tomas-Barberan, F. A., & Espin, J. C. (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables, Journal of the Science of Food and Agriculture, 81(9), 853-876.
Trakoontivakorn, G., & Saksitpitak, J. (2000). Antioxidative potential of Thai indigenous vegetable extracts. Food Journal, 30(3), 164-176. (in Thai)
Yieldimin, A., Mavi, A., & Kara, A. A. (2001). Determination of antioxidant and antimicrobial activity of Rumex crispus L. Extracts. Journal of Agricultural and Food Chemistry, 49(8), 4083-4089.
Agbor, G.A., Vinson, J.A., Oben, J.E., & Ngogang, J.Y. (2006). Comparative analysis of the vitro antioxidant activity of white and black pepper. Nutrition Research, 26(12), 659-663.
Barreira, C.M.J., Ferreira, C.F.R.I., Beatriz, M., Oliveira, P.P.J., & Pereira, A. (2008). Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit. Food Chemistry, 107, 1106-1113.
Brand-Williams, W., Cuvelier, M.E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30.
Branen, A.L. (1975). Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. Journal of the American Oil Chemists Society, 52, 59-63.
Butsat, S., & Siriamornpun, S. (2010). Antioxidant capacities and phenolic compounds of the husk, bran and
endosperm of Thai rice. Food Chemistry, 119, 606-613.
Chen, C. H., Pearson, A. M., & Gray, J. I. (1992). Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds. Food Chemistry, 45, 77-81.
Frankel, E. N. (1991). Recent advances in lipid oxidation. A review. Journal of the science of Food and
Agriculture, 54, 495-511.
Huang, W.Y., Cai, Y.Z., & Zhang, Y. (2010). Natural phenolic compounds from medicinal herbs and dietary plants:
potential use for cancer prevention. Nutrition and Cancer, 62, 1-20.
Ito, N., Fukushima, S., Hasegawa, A., Shibata, M., & Ogiso, T. (1983). Carcinogenicity of butylated hydroxyl anisole in F344 rats. Journal of the National Cancer Institute, 70, 343-347.
Jimtaisong, A., & Krisdaphong, P. (2013). Antioxidant activity of pandanus amaryllifolius leaf and root extract and
its application in topical emulsion. Tropical Journal of Pharmaceutical Research, 12, 425-431.
Jumnaksan, S. (2019). Chemical composition of guava leaf extract and lipid oxidation inhibition in Chinese
sausage during storage. Journal of Food Technology, Siam University, 14(1), 12-25.
Juntachote, T., Berghofer, E., Siebenhandl, S., & Bauer, F. (2007). The effect of dried galangal power and its
ethanolic extracts on oxidative stability in cooked ground pork. LWT-Food Science and Technology, 40,
324-330.
Kongkachuichai, R., Charoensiri, R. Yakoh, K. Kringkasemsee, A., & Insung, P. (2015). Nutrients value and antioxidant content of indigenous vegetables from Southern Thailand. Food Chemistry, 173, 838-846.
Koodkaew, I., & Limpichotikul, P. (2017). Study of antioxidant activity and correlation of antioxidant compounds in
eight species of garden herbs. SDU Research Journal Sciences and Technology, 10(1), 137-152. (in Thai)
Kubola, J., & Siriamornpun, S. (2011). Phytochemicals and antioxidant activity of different fruit fractions (peel, pulp, aril and seed) of Thai Gac (Momordica cochinchinensis Spreng). Food Chemistry, 127, 1138-1145.
Linda, S. M. O., Samuel, S. M., & Vincent, E. C. O. (2004). Purification and characterization of a new antiviral protein from the leaves of Pandanus amaryllifolius (Pandanaceae). The International Journal of Biochemistry & Cell Biology, 36(8), 1440-1446.
Maisuthisakul, P., Pongsawatmanit, R., & Gordon, M. H. (2006). Antioxidant properties of teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions. Journal of Agricultural and Food Chemistry, 54(7), 2719-2725.
Martin, A.D., & Gilbert, D. (1968). Enzyme changes accompanying liver enlargement in rats treated with 3 tert. Butyl 4-hydroxyanisole. Biochemical Journal, 106, 22-27.
Ministry of Public Health. (2020). Re: prescribing the principle, conditions, methods and proportion of food additives (No.2). Retrieved Jan 18, 2022, from http://food.fda.moph.go.th/law/data/announ_moph/P418.pdf. (in Thai).
Nawar, W. W. (1985). Lipids. In O.R. Fennema (Eds.), Food Chemistry. (pp.180). New York: Marcel Dekker.
Noiduang, P., Tapaothong, N., & Masileerungsri, K. (2015). Use of dried aril of gac fruit powder as an antioxidant
in mayonnaise product. Journal of Food Technology Siam University, 10(1), 9-18. (in Thai)
Nor, F.M., Mohamed, S., Idris, N.A., & Ismail, R. (2008). Antioxidant properties of Curcuma longa leaf extract in
accelerated oxidation and deep frying studies. Journal of the American Oil Chemists Society, 86,
141-147.
Pokomy, J. (1991). Natural antioxidants for food use. Trends in Food Science and Technology, 9, 223-227.
Rattanapanone, N. (2014). Food chemistry. Bangkok: Odeon Store Publisher. (in Thai)
Reische, D.W., Lillard, D.A., & Eitenmiller, R.R. (1998). Food Lipids. New York: Marcel Dekker.
Resmi, A., & Ana, M. (2016). Pandan leaves extract (Pandanus amaryllifolius Roxb.) as a food preservative. Jurnal Kedokteran dan Kesehatan Indonesia, 7(4), 166-173.
Rice-Evans, C.A., Miller, N.J., & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in
Plant Science, 2, 152-159.
Saenthaweesuk, S., Jongtamklang, D., Somchan, T. & Thobunluepop, P. (2012). Total phenolics content,
antioxidant and antimicrobial activities of some herbs. Khon Kaen Agriculture Journal, 40(2), 480-483.
Souri, E., Amin, G., Farsam, H., & Barazandeh T.M. (2008). Screening of antioxidant activity and phenolic content
of 24 medicinal plant extracts. DARU Journal of Pharmaceutical Sciences, 16(2), 83-87.
Steel, R. G. D., & Torrie, J. H. (1980). Principle and procedure of statistics: A biometrical approach. New York: MacGraw-Hill.
Suphim, B., Chaitokkia, S., Pheerakamol, J., & Pruksa, S. (2020). Total phenolic compounds and antioxidant activity of vegetable herb and fruit juices in Na-o sub-district municipality, Meuang District, Loei Province. Burapha Science Journal, 25(3), 968-982. (in Thai)
Tanghiranrat, J., Itsarasook, K., Prompamorn, P., Imsathian, N., Sriburin, N., Bangsiri, N., & Chantree, K. (2021). Antioxidant efficiency of black glutinous rice (Oryza sativa L. (indica)) extracts: Application in Lipid-Based Food Products. Burapha Science Journal, 26(2), 1345-1363. (in Thai)
Tangkanakul, P., Trakoontivakorn, G., & Jariyavattanavijit, C. (2005). Extracts of Thai indigenous vegetables as rancid inhibitor in a model system. Kasetsart Journal (Natural Science), 39(2), 274-283. (in Thai)
Tangkanakul, P., Trakoontivakorn, G., Jariyavattanavijit, C., & Sikkhamondhol, C. (2012). The effect of swamp cabbage and leadtree (Yod-kratin) extracts on oxidative rancidity in crisped-cracker. Naresuan University Journal, 20(3), 29-37. (in Thai)
Thai Industrial Standards Institute. (2004). Thai community product standards: Kha Nom Lah. Retrieved March
15, 2020, from http://tcps.tisi.go.th/pub%5Ctcps712_47.pdf. (in Thai)
Tomas-Barberan, F. A., & Espin, J. C. (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables, Journal of the Science of Food and Agriculture, 81(9), 853-876.
Trakoontivakorn, G., & Saksitpitak, J. (2000). Antioxidative potential of Thai indigenous vegetable extracts. Food Journal, 30(3), 164-176. (in Thai)
Yieldimin, A., Mavi, A., & Kara, A. A. (2001). Determination of antioxidant and antimicrobial activity of Rumex crispus L. Extracts. Journal of Agricultural and Food Chemistry, 49(8), 4083-4089.
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2022-05-30
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