Survey of the Antioxidant Activity of Nam Prilk Larb Sold in the Chiang Mai, Lamphun and Lampang

Abstract

This research was conducted to survey the antioxidant activity and total phenolic content of Nam Prilk Larb from Chiang Mai, Lamphun and Lampang. Ten convenience samplings with 100 grams of Nam Prilk Larb each was analyzed for antioxidant activities. Ten Larb seasonings from different area in Chiang Mai, Lamphun and Lampang of Thailand were evaluated for total phenolic and flavonoid content including the antioxidant activity (DPPH, ABTS and FRAP). The 10^th Larb seasoning from Chiang Mai had the highest total phenolic and flavonoid content (324.11 mg GAE/100 g DW and 253.31 mg CAE/100 g DW), including DPPH activity (745.59 mg ascorbic acid/100 g DW). The highest ABTS and FRAP activity was obtained from the crude extract of 6^th Larb seasoning from Lamphun, which was 465.04 mg ascorbic acid/100 g DW and 29.51 µmol Fe²⁺/g DW, respectively. All of crude extracts from each Larb seasoning tend to have high content of the total phenolic and flavonoid, incorporate with the antioxidant activity. Thus Larb seasoning is a kind of ingredient in Thai food which contains in the benefits of flavors or aroma culinary spices for health.