Effect of Added Garcinia Fruit on Total Phenolic Compound Content, Antioxidant Properties and Quality Changes of the Southern Sour Curry Paste, Keang-hleung, during Storage

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 10 2 -10 3 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 10 2 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 10 2 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.

Functional properties of curry paste in relation to digestibility and fermentation by gut microbiota

“…The details of the paste preparation were published elsewhere. [14] Based on calculations, the compositions of each paste were differentiated as shown in Table 1. All mentioned ingredients were then ground in a blender (Moulinex, TYPE 276, France) to obtain a fine paste (20-40 mesh).…”

“…Moreover, the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity and ferric reducing power (FRAP) of the basic paste without garcinia decreased as the storage time increased. [14] The addition of dried garcinia fruit to curry paste may not only increase the antioxidant property and extend the shelf life but also alter other qualities, particularly the prebiotic property, of the paste. The findings of this study further the knowledge of the interaction between the dietary nutrients in curry paste and the human gut microbiota.…”