Table 3.
Determination of antioxidant activity in the ingredients of four dehydrated flavoured soups (vegetable, meat, chicken and fish), evaluated by different antioxidant assays (lipid peroxidation, deoxyribose, TEAC and Rancimat test)
| Antioxidant activity | ||||
|---|---|---|---|---|
| Ingredients | Lipid peroxidationa | Deoxyribosea | TEACb | Rancimatc |
| Salt (NaCl) | 59.3 ± 1.6f | -a | 6.8 ± 0.3c | 0.92 ± 0.08ab |
| Maltodextrin | -a | 93.2 ± 0.1 k | 3.8 ± 0.3b | 0.97 ± 0.04de |
| Sodium glutamate | 39.1 ± 1.9e | 47.4 ± 3.4 g | 1.3 ± 0.3a | 0.94 ± 0.02bcd |
| Modified corn starch | 27.5 ± 0.4d | 28.1 ± 3.6d | 3.4 ± 0.2b | 1.00 ± 0.06gh |
| Palm fat | 87.2 ± 1.0 h | 91.8 ± 1.4 k | 7.5 ± 0.4d | 1.00 ± 0.05fgh |
| Yeast extract | 41.5 ± 2.8e | 61.2 ± 2.2 h | 9.5 ± 0.3 fg | 1.01 ± 0.05 h |
| Dehydrated onion | 94.4 ± 0.6i | 34.0 ± 3.6e | 9.5 ± 0.1 fg | 0.92 ± 0.03abc |
| Dehydrated celery | 56.1 ± 3.2f | 16.0 ± 3.2b | 8.5 ± 0.4e | 1.07 ± 0.02j |
| Dehydrated garlic | 58.4 ± 2.1f | 37.9 ± 4.7f | 9.6 ± 0.2 g | 1.05 ± 0.14ij |
| Parsley | 58.6 ± 1.6f | -a | 9.6 ± 0.1 g | 1.05 ± 0.12ij |
| Turmeric | 69.5 ± 5.0 g | 28.4 ± 2.5d | 9.6 ± 0.1 g | 1.04 ± 0.14i |
| Caramel | 69.8 ± 1.8 g | 21.8 ± 3.8c | 8.2 ± 0.4e | 1.05 ± 0.04ij |
| Chicken flavouring | 12.7 ± 2.8b | 80.3 ± 1.0j | 9.6 ± 0.1 g | 0.97 ± 0.04efg |
| Vegetable flavouring | 42.2 ± 4.7e | 73.5 ± 1.0i | 8.5 ± 0.3e | 0.94 ± 0.07bc |
| Seafood flavouring | 21.1 ± 1.0c | 62.0 ± 1.8 h | 9.8 ± 0.1 g | 0.93 ± 0.06abc |
| Yeast extract fish | 55.9 ± 4.4f | 61.4 ± 2.4 h | 9.7 ± 0.2 g | 0.95 ± 0.04cde |
| Meat flavouring | 87.1 ± 3.7 h | 80.5 ± 0.6j | 9.8 ± 0.1 g | 0.97 ± 0.03ef |
| Hydrolyzed vegetable protein | 68.1 ± 1.9 g | 62.8 ± 3.4 h | 9.2 ± 0.3f | 0.91 ± 0.03a |
All determinations were performed in triplicate and values shown are mean ± standard deviation
Statistical differences was analysed by ANOVA (p < 0.05). Different letters indicate significant differences among soups by Multiple Range Test
aValues expressed as percent inhibition
bTEAC is the micromolar concentration of Trolox solution showing the equivalent antioxidant capacity of the particular substance at 24 h
cValues expressed as protection factor PF = induction time sample sunflower oil / sunflower oil induction time
- No antioxidant activity was detected