Flavonoid, phenolic contents and antioxidant properties of thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature

• Main Authors: Settharaksa,S., Jongjareonrak,A., Hmadhlu,P., Chansuwan,W., Siripongvutikorn,S.
• Format: Article
• Published: Universiti Putra Malaysia 2015
• Subjects: Food Science
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84870548747&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39203
• Institution: Chiang Mai University

Spices used in curry pastes containing phenolics and flavonoids have been reported to prevent oxidative stress related diseases. Thai hot curry, Kua-khling curry paste, a Thai traditional seasoning particular Thai-Muslim, was investigated as potential functional food. In the present study, the flavo...