Changes in the antioxidant activities of seven herb- and spice-based marinating sauces after cooking

The effects of cooking and a combination of marinating (chicken) and cooking, on the lipophilic (LAA), hydrophilic (HAA), total (TAA) antioxidant activities and total phenolic contents of seven popular herb- and spice-based marinating sauces were determined using ABTS/HRP decolorisation assay and Fo...

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Bibliographic Details
Published in:Journal of food composition and analysis 2010-05, Vol.23 (3), p.244-252
Main Authors: Thomas, Raymond H., Bernards, Mark A., Drake, Erin E., Guglielmo, Christopher G.
Format: Article
Language:English
Subjects:
antioxidant activity
Antioxidants
Aroma and flavouring agent industries
Biological and medical sciences
Chicken
chicken meat
cooking quality
decolorization
Food analysis
Food composition
Food industries
food nutrient losses
Food processing
Fundamental and applied biological sciences. Psychology
General aspects
Herbs
Hydrophilic
hydrophobicity
Lipophilic
Marinate
marinating
Methods of analysis, processing and quality control, regulation, standards
Nutrient retention
phenolic compounds
Phenolics
Sauce
sauces
Spices
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Summary:The effects of cooking and a combination of marinating (chicken) and cooking, on the lipophilic (LAA), hydrophilic (HAA), total (TAA) antioxidant activities and total phenolic contents of seven popular herb- and spice-based marinating sauces were determined using ABTS/HRP decolorisation assay and Folin–Ciocalteu reagent, respectively. Marinating chicken prior to cooking had the greatest effect on antioxidant activity and phenolic contents. It reduced the HAA (46–75%), TAA (45–70%), aqueous phenol (31–83%) and total phenols (45–71%), but increased or decreased the LAA (+7 to +98%, or −26 to −53%) and organic phenolic contents (+27 to +100% or −30 to −93%), respectively, in all seven sauces. Even though a large percentage of the antioxidant activity was lost following marinating and cooking, both sesame ginger teriyaki and jerk sauces retained very high antioxidant activities (96 and 98 μmol Trolox equivalents /mL sauce, respectively) and could be very good sources of antioxidants in the diet. These results indicate that marinating and cooking significantly reduce the antioxidant activities of marinating sauces, and consequently reduce the amounts of antioxidant available to the consumer from this source.
ISSN:0889-1575
1096-0481
DOI:10.1016/j.jfca.2009.08.019