Background: Increased dietary antioxidant consumption is associated with decreased risk of oxidative stressmediated diseases. Cooking process affects the quantity and quality of antioxidants in foods. In this study, we investigated the antioxidative properties of ready-to-eat (RTE) cooked meals. Objective: To determine the total antioxidant capacity (TAC), total phenolic content (TPC), and total flavonoid content (TFC) in RTE cooked foods and beverages commonly sold in Thailand. Methods: Thirty cooked food items were purchased from local fresh markets and canteens in Bangkok. The foods were categorized into Central food, Northern food, Northeastern food, Southern food, fast food, and beverage. Levels of TAC (by ABTS and DPPH methods), TPC, and TFC were determined in all food samples. Results: The highest level of TAC was found in Southern Thai style fermented fish innards curry, followed by Stir-fried pork with Thai, and Stir-fried twisted cluster bean with shrimp. As for TPC, the highest level was observed in Stir-fried malindjo leaves with egg, followed by Stir-fried twisted cluster bean with shrimp, and Smoked dry fish with cassia leaves curry. The lowest TAC and TPC were found in Northern Thai style pork curry with rice vermicelli and Northern Thai style chicken curry with noodles, respectively. Among beverages, Americano coffee had the highest levels of TAC, TPC and TFC. The lowest levels of TAC, TPC and TFC were found in chrysanthemum juice. Hawaiian pizza and pork burger had the intermediate levels of TAC and TPC. Conclusion: Antioxidant properties of common RTE foods of all regions of Thailand were firstly reported. The Southern foods, especially Southern Thai style fermented fish innards curry, Stir-fried twisted cluster bean with shrimp, and Stir-fried Melinjo leaves with eggs, had higher content of antioxidants than the foods from other regions. Smoked dry fish with cassia leaves curry and Steamed fish with Thai spicy sauce were the high antioxidant Northeastern dishes. Consumption of RTE foods with high antioxidant content would help attenuate oxidative stress and might be beneficial to prevent the development of chronic diseases related to oxidative stress.
Faculty of Medicine, Chulalongkorn University
Chuenwisad, Kamonchanok; Chotechuang, Nattida; and Boonla, Chanchai
"Antioxidative properties of common ready-to-eat cooked foods and beverages in Thailand,"
Chulalongkorn Medical Journal: Vol. 66:
3, Article 3.
Available at: https://digital.car.chula.ac.th/clmjournal/vol66/iss3/3