Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman
Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Tha...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/4/582 |
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| author | Sunisa Siripongvutikorn Kanyamanee Pumethakul Chutha Takahashi Yupanqui Vatcharee Seechamnanturakit Preeyabhorn Detarun Tanyarath Utaipan Nualpun Sirinupong Worrapanit Chansuwan Thawien Wittaya Rajnibhas Sukeaw Samakradhamrongthai |
| author_facet | Sunisa Siripongvutikorn Kanyamanee Pumethakul Chutha Takahashi Yupanqui Vatcharee Seechamnanturakit Preeyabhorn Detarun Tanyarath Utaipan Nualpun Sirinupong Worrapanit Chansuwan Thawien Wittaya Rajnibhas Sukeaw Samakradhamrongthai |
| author_sort | Sunisa Siripongvutikorn |
| collection | DOAJ |
| description | Food is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products. |
| first_indexed | 2024-03-07T22:32:39Z |
| format | Article |
| id | doaj.art-7219b4e3a8354a82bf336bf7d8557f43 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:32:39Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7219b4e3a8354a82bf336bf7d8557f432024-02-23T15:16:28ZengMDPI AGFoods2304-81582024-02-0113458210.3390/foods13040582Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and MassamanSunisa Siripongvutikorn0Kanyamanee Pumethakul1Chutha Takahashi Yupanqui2Vatcharee Seechamnanturakit3Preeyabhorn Detarun4Tanyarath Utaipan5Nualpun Sirinupong6Worrapanit Chansuwan7Thawien Wittaya8Rajnibhas Sukeaw Samakradhamrongthai9Centre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, ThailandDepartment of Science, Faculty of Science and Technology, Pattani Campus, Prince of Songkla University, Muang, Rusamilae 94000, Pattani, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, ThailandCentre of Excellence in Functional Foods and Gastronomy, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, ThailandCenter of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, ThailandDivision of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Changwat, ThailandFood is one of the factors with the highest impact on human health. Today, attention is paid not only to food properties such as energy provision and palatability but also to functional aspects including phytochemical, antioxidant properties, etc. Massaman and spicy basil leaf curries are famous Thai food dishes with a good harmony of flavor and taste, derived from multiple herbs and spices, including galangal rhizomes, chili pods, garlic bulbs, peppers, shallots, and coriander seeds, that provide an array of health benefits. The characterization of phytochemicals detected by LC-ESI-QTOF-MS/MS identified 99 components (Masaman) and 62 components (spicy basil leaf curry) such as quininic acid, hydroxycinnamic acid, luteolin, kaempferol, catechin, eugenol, betulinic acid, and gingerol. The cynaroside and luteolin-7-O-glucoside found in spicy basil leaf curry play a key role in antioxidant activities and were found at a significantly higher concentration than in Massaman curry. Phenolic and flavonoid compounds generally exhibit a bitter and astringent taste, but all the panelists scored both curries higher than 7 out of 9, confirming their acceptable flavor. Results suggest that the Massaman and spicy basil leaves contain various phytochemicals at different levels and may be further used as functional ingredients and nutraceutical products.https://www.mdpi.com/2304-8158/13/4/582Massamanspicy basil leavescurrycharacterization of polyphenolsantioxidant activities |
| spellingShingle | Sunisa Siripongvutikorn Kanyamanee Pumethakul Chutha Takahashi Yupanqui Vatcharee Seechamnanturakit Preeyabhorn Detarun Tanyarath Utaipan Nualpun Sirinupong Worrapanit Chansuwan Thawien Wittaya Rajnibhas Sukeaw Samakradhamrongthai Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman Foods Massaman spicy basil leaves curry characterization of polyphenols antioxidant activities |
| title | Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman |
| title_full | Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman |
| title_fullStr | Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman |
| title_full_unstemmed | Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman |
| title_short | Phytochemical Profiling and Antioxidant Activities of the Most Favored Ready-to-Use Thai Curries, Pad-Ka-Proa (Spicy Basil Leaves) and Massaman |
| title_sort | phytochemical profiling and antioxidant activities of the most favored ready to use thai curries pad ka proa spicy basil leaves and massaman |
| topic | Massaman spicy basil leaves curry characterization of polyphenols antioxidant activities |
| url | https://www.mdpi.com/2304-8158/13/4/582 |
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