EFFECT OF STERILIZATION ON ANTIOXIDANT ACTIVITY: IN THE CASE OF THAI HALAL CURRY PASTE

Abstract

Halalan and thayyiban foods are intensively important among Muslims all around the world. Besides, consumer health concerns are escalating the demand for healthy food. Thai cuisine usually consists of several spices and herbs meant for colouring, flavouring, enhancing taste, and having various medicinal properties. Thai red curry paste commonly contains chilli pepper, black pepper, garlic bulb, lemon grass, and turmeric as its main ingredients. In addition, the phytochemicals of particular herbs in red curry paste also have antioxidant activities. This study builds on previous research using halal red curry pasted to increase shelf-life and monitor the herbal values. The sterilization and packaging improvement could increase the shelf-life by up to 1 year. Moreover, phenolic, flavonoid, and antioxidant activity (DPPH) were measured by comparing PreS and PostS. The results show that red curry paste has a high level of phenolic, and flavonoid content, and radical scavenging activity. Moreover, the health benefits of herbs and spices were increased after sterilization. This study presumed that curry paste considered a thayyiban product might be a fascinating choice for health-conscious Muslims and non-Muslims.