TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF SOME FRESH THAI CURRY
Keywords:Phenolic, Antioxidant, Chelating, DPPH, Fresh Thai curry
The objectives of this work were to study the total phenolic contents (TPC) and antioxidant
activity of methanolic extracts of six fresh Thai curry. The TPC of the fresh Thai curry were found in the range
of 0.989-1.1132 mg GAE/mg of extract. Among the curry, red curry present the highest amount of TPC.
Antioxidant activity of the extracts was measured by DPPH-radical-scavenging assay, lipid peroxidation
inhibition and metal ion chelating assay. The Thai red curry extract exhibited the highest inhibition of lipid
peroxidation of linoleic acid emulsion (81.41±0.55%), radical-scavenging activity (IC50 = 0.0476 mg/mL). In
addition, the fresh of Thai red curry had the highest of metal chelating activity (76.58±0.72%). However, all of
fresh Thai curry showed metal chelating similar potential activity and not significant statistical differences.
These results suggest that the fresh Thai curry had interesting antioxidant activities and should be propose as
potential sources of safe natural antioxidants and preservatives for curry industry.