TY - JOUR AU - Nuanchai Kotsaeng, AU - Muntana Nakornriab, PY - 2017/12/14 Y2 - 2024/03/29 TI - TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF SOME FRESH THAI CURRY JF - GEOMATE Journal JA - INTERNATIONAL JOURNAL OF GEOMATE VL - 11 IS - 28 SE - Articles DO - UR - https://geomatejournal.com/geomate/article/view/2808 SP - 2906-2909 AB - <p>The objectives of this work were to study the total phenolic contents (TPC) and antioxidant<br>activity of methanolic extracts of six fresh Thai curry. The TPC of the fresh Thai curry were found in the range<br>of 0.989-1.1132 mg GAE/mg of extract. Among the curry, red curry present the highest amount of TPC.<br>Antioxidant activity of the extracts was measured by DPPH-radical-scavenging assay, lipid peroxidation<br>inhibition and metal ion chelating assay. The Thai red curry extract exhibited the highest inhibition of lipid<br>peroxidation of linoleic acid emulsion (81.41±0.55%), radical-scavenging activity (IC50 = 0.0476 mg/mL). In<br>addition, the fresh of Thai red curry had the highest of metal chelating activity (76.58±0.72%). However, all of<br>fresh Thai curry showed metal chelating similar potential activity and not significant statistical differences.<br>These results suggest that the fresh Thai curry had interesting antioxidant activities and should be propose as<br>potential sources of safe natural antioxidants and preservatives for curry industry.<br><br></p> ER -