Wanna C.Soi-Ampornkul R.Sawangdee Y.Mahidol University2024-04-212024-04-212024-02-01Food Research Vol.8 No.1 (2024) , 70-81https://repository.li.mahidol.ac.th/handle/20.500.14594/98059The development of chili paste from karanda (Carissa carandas L.) was aimed to obtain a product which will benefit consumer health and promote the use of Thai herbs to become functional foods. This research was designed to conduct a comparative evaluation of physicochemical compositions, total phenolic content (TPC), antioxidant activities, microbiological qualities, and sensory testing of three karanda chili paste formulas (formula A, B and C). The physicochemical proximate compositions were analyzed by the AOAC method. The TPC of the extracts was determined by the Folin-Ciocalteu method. The antioxidant activities were tested by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging DPPH and ferric reducing antioxidant power (FRAP) assay. The results showed that the colour values of redness (a*) and yellowness (b*) of chili paste in formula B were lower than others. Formula B was significantly higher than others in protein content whereas formula C was significantly higher than others in fat, carbohydrate, ash and energy. The extract of steamed formula A contained the highest TPC (3.94±0.11 milligram gallic acid equivalent per gram of fresh weight (mg GAE/g FW). Similarly, this extract containing most karanda showed stronger antioxidant capacities, 11.55±0.04 milligram trolox equivalent per gram of fresh weight (mg TE/g FW), and 11.93±0.02 micromole trolox equivalent per gram of fresh weight (µmole TE/g FW) as determined by DPPH and FRAP assays, respectively. The DPPH and FRAP values of steamed chili paste were higher compared with unsteamed chili paste in all formulas. Moreover, the steamed chili paste did not have counts of the total aerobic bacteria, Escherichia coli, yeasts, and mold that exceeded the community product standard. Overall preference for all formulas of karanda chili paste was not significantly different, but formula A was the most acceptable. This study demonstrated that karanda chili paste could retain its antioxidant activity and help to reduce microbial contamination due to steaming and its spice phytochemicals; therefore, it could be valuable as a functional food for preventing oxidative stress-mediated human disorders.Agricultural and Biological SciencesArticleSCOPUS10.26656/fr.2017.8(1).3032-s2.0-8519031053125502166