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<p>This study investigated the impact of varying coconut milk percentages (0–125%) and cooking times (0–4&#xa0;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&#xa0;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> Graphical Abstract <p></p>

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

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年6月7日

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  • 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

摘要

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