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- Title
Antioxidant activities of local oregano and sweet basil leaves and application in a natural antioxidant enriched ravioli.
- Authors
Chinprahast, N.; Saengbamroong, P.; Wongtreenetkul, S.; Asawapuengrung, W.
- Abstract
Total phenolic contents (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of methanolic extracts of local oregano and sweet basil were appraised and the ratio of oregano:sweet basil at 50:50 was most suitable for incorporation into the ravioli padding. When stored at -18oC for 4 months, the ravioli test sample (added with 5% of the blended herbs) was more stable in terms of thiobarbituric acid reactive substances (TBARS) values in comparison with the control. Although the herb blend adversely affected colour values of the samples, it helped improve sensory properties of the ravioli. Results of this study indicate the potential use of occidental and oriental blended herbs in the pasta product with the dairy-based padding.
- Subjects
ANTIOXIDANTS; OREGANO; BASIL; RAVIOLI; THIOBARBITURIC acid test
- Publication
International Food Research Journal, 2018, Vol 25, Issue 5, p1996
- ISSN
1985-4668
- Publication type
Article