A comparative study of antioxidant properties and oxidative stability in beef rendang under prolonged heating and varying coconut milk percentages: a chemometric approach

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Measurement and Characterization Pub Date : 2025-06-07 DOI:10.1007/s11694-025-03352-0

Siti Nabilah Karim, Rashidah Sukor, Nuzul Noorahya Jambari, Maimunah Sanny, Wan Zunairah Wan Ibadullah, Alfi Khatib, Nur’ain Sharifuddin, Nur Huwaidah Ithinin, Nur Azlin Zulhaimi, Nor Rabi’atul Adawiyah Zuhir

{"title":"A comparative study of antioxidant properties and oxidative stability in beef rendang under prolonged heating and varying coconut milk percentages: a chemometric approach","authors":"Siti Nabilah Karim, Rashidah Sukor, Nuzul Noorahya Jambari, Maimunah Sanny, Wan Zunairah Wan Ibadullah, Alfi Khatib, Nur’ain Sharifuddin, Nur Huwaidah Ithinin, Nur Azlin Zulhaimi, Nor Rabi’atul Adawiyah Zuhir","doi":"10.1007/s11694-025-03352-0","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the impact of varying coconut milk percentages (0–125%) and cooking times (0–4 h) on the antioxidant properties and oxidative stability of beef rendang, a traditional Southeast Asian dish. Antioxidant activity was assessed through total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, and Ferric reducing antioxidant power (FRAP) assays, while lipid and protein oxidation were evaluated via conjugated dienes, anisidine values, carbonyl content, and soluble protein. Creatine and creatinine levels were also monitored. Results revealed that higher coconut milk concentrations (50–125%) and moderate cooking times (2–4 h) enhanced antioxidant activity and reduced lipid and protein oxidation. However, prolonged cooking diminished antioxidant properties due to increased oxidation reactions. Chemometric analysis highlighted significant interactions between coconut milk and cooking time. This study underscores the need to optimise coconut milk levels and cooking duration to improve the quality and safety of rendang, benefiting both manufacturers and consumers.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 8","pages":"5750 - 5768"},"PeriodicalIF":3.3000,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03352-0.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03352-0","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigated the impact of varying coconut milk percentages (0–125%) and cooking times (0–4 h) on the antioxidant properties and oxidative stability of beef rendang, a traditional Southeast Asian dish. Antioxidant activity was assessed through total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, and Ferric reducing antioxidant power (FRAP) assays, while lipid and protein oxidation were evaluated via conjugated dienes, anisidine values, carbonyl content, and soluble protein. Creatine and creatinine levels were also monitored. Results revealed that higher coconut milk concentrations (50–125%) and moderate cooking times (2–4 h) enhanced antioxidant activity and reduced lipid and protein oxidation. However, prolonged cooking diminished antioxidant properties due to increased oxidation reactions. Chemometric analysis highlighted significant interactions between coconut milk and cooking time. This study underscores the need to optimise coconut milk levels and cooking duration to improve the quality and safety of rendang, benefiting both manufacturers and consumers.

Graphical Abstract

查看原文本刊更多论文

长时间加热和不同椰奶百分比下牛肉任当抗氧化性能和氧化稳定性的比较研究：化学计量学方法

本研究考察了不同椰奶比例（0-125%）和烹饪时间（0-4 h）对东南亚传统菜肴牛肉仁当抗氧化性能和氧化稳定性的影响。通过总酚含量（TPC）、总黄酮含量（TFC）、2,2-二苯基-1-苦味酰肼（DPPH）自由基清除试验和铁还原抗氧化能力（FRAP）试验评估抗氧化活性，通过共轭二烯、茴香胺值、羰基含量和可溶性蛋白评价脂质和蛋白质氧化活性。同时监测肌酸和肌酐水平。结果表明，较高的椰奶浓度（50-125%）和适当的烹饪时间（2-4 h）增强了抗氧化活性，减少了脂质和蛋白质的氧化。然而，由于氧化反应增加，长时间烹调会降低抗氧化性能。化学计量学分析强调了椰奶和烹饪时间之间的显著相互作用。这项研究强调了优化椰奶含量和烹饪时间的必要性，以提高人当的质量和安全性，使制造商和消费者都受益。图形抽象

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science

CiteScore

6.00

自引率

11.80%

发文量

425

期刊介绍： This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.