Available studies to determine the total phenolic content and antioxidant capacities of cooking
pastes available in Malaysia were currently limited. This study aimed to evaluate the total
phenolic content (TPC) and antioxidant capacity of seven types of mix spices cooking paste
in raw and cooked condition (N=33). Samples were selected based on market availability.
TPC was determined by Folin-Ciocalteu method and the antioxidant capacities were evaluated
by DPPH free radical scavenging assay, ferric reducing antioxidant power (FRAP) assay and
ABTS free radical scavenging assay. Results were presented in dry weight (DW). TPC in the
paste samples ranged from 246.25 to 370.57 mg GAE/100 g whereas antioxidant capacities
ranged from 728.54 to 1267.66 μmol TE/100 g for DPPH assay, 1247.15 to 1886.89 μmol
TE/100 g for FRAP assay and 833.19 to 1589.40 μmol TE/100 g for ABTS assay. Chicken, fish
and vegetarian curries were top three samples with the highest TPC and antioxidant capacities
values. Cooking process had caused increment in TPC and antioxidant capacities of all paste
samples, with Rendang paste showed the greatest increase in TPC (21.48%) and antioxidant
capacities (24.26%-49.66%) after cooking. Linear relationships were observed between TPC
and DPPH antioxidant capacity (r=0.545), FRAP antioxidant capacity (r=0.840) and ABTS
antioxidant capacity (r=0.623). A positive relationship between TPC and antioxidant capacities
indicated that polyphenol is one of the sources of antioxidants in mix spices cooking paste.
Further investigations on the active compounds in the cooking pastes are needed to determine
the bioavailability and effect of these compounds in human