Effect of the Different Types of Seasoning on Antioxidant Capacity, Appetite, and Sensory Acceptance in Healthy Subjects
Keywords:fish sauce substituted, antioxidant capacity, sensory acceptance
The consumption of plant-based food products promotes the environment and health by reducing the risk of chronic non-communicable diseases from phytochemicals in plants with antioxidant effects. Nowadays, consumers are increasingly interested in plant-based food and beverage products, including seasonings. Therefore, the objective was to study the effects of consuming different types of seasoning on antioxidant capacity, appetite, and sensory acceptance in healthy subjects. This study was a randomized cross-over design, 30 healthy subjects were divided into three groups: fish sauce, low sodium fish sauce substituted, and low sodium fish sauce. All groups consumed vegetable broth mixed with each seasoning, separated by a washout period of 1 week. Blood samples and appetite assessment were collected at 0, 30, 60, 120, 180, and 240 min. The sensory acceptance was performed after 240 min. The results showed no significant difference between groups (p > 0.05) in serum antioxidant capacity and changes in hunger, fullness, satiety, and appetite scores. The sensory acceptance found that low sodium fish sauce substituted had no different odor liking score with low sodium fish sauce. The liking scores of color, taste, and overall liking were not different from the two types of fish sauce. Therefore, low sodium fish sauce substituted can be used to cook food instead of fish sauce containing fish.
Lonnie M, Hooker E, Brunstrom JM, Corfe BM, Green MA, Watson AW, et al. Protein for life: review of optimal protein intake, sustainable dietary sources and the effect on appetite in ageing adults. Nutrients 2018;10(3):360-77.
Candy S, Turner G, Larsen K, Wingrove K, Steenkamp J, Friel S, et al. Modelling the food availability and environmental impacts of a shift towards consumption of healthy dietary patterns in Australia. Sustainability 2019;11(24):7124-50.
Leitzmann C. Nutrition ecology: the contribution of vegetarian diets. Am J Clin Nutr 2003;78:657S-9S.
Leroy F, Cofnas N. Should dietary guidelines recommend low red meat intake?. Crit Rev Food Sci Nutr 2020;60(16):2763-72.
Nollet LML, Gutierrez-Uribe JA. Phenolic compounds in food: characterization and analysis. Boca Raton: CRC Press; 2017.
Ambriz-Pérez D, Leyva-López N, Gutiérrez-Grijalva E, Heredia JB. Phenolic compounds: natural alternative in inflammation treatment. a review. Cogent Food Agric 2016;2:1131412.
Bouarab-Chibane L, Forquet V, Lanteri P, Clement Y, Leonard-Akkari L, Oulahal N, et al. Antibacterial properties of polyphenols: characterization and QSAR (Quantitative Structure-Activity Relationship) models. Front Microbiol 2019;10:829-51.
Zorenc Z, Veberic R, Mikulic-Petkovsek M. Are processed bilberry products a good source of phenolics?. J Food Sci 2018;83(7):1856-61.
Fidaleo M, Lavecchia R, Maffei G, Zuorro A. Phenolic extracts from bilberry (Vaccinium myrtillus L.) residues as new functional food ingredients. Int J App Eng Research 2015;10(16):37125-8.
Gao X, Zhang J, Liu E, Yang M, Chen S, Hu F, et al. Enhancing the taste of raw soy sauce using low intensity ultrasound treatment during moromi fermentation. Food Chem 2019;298:124928.
Lopetcharat K, Choi YJ, Park JW, Daeschel MA. Fish sauce products and manufacturing: a review. Food Rev Int 2001;17(1):65-88.
Wilaipan P. Halophilic bacteria producing lipase in fish sauce. Bangkok: Chulalongkorn University; 1990.
Kataoka S. Functional effects of Japanese style fermented soy sauce (shoyu) and its components. J Biosci Bioeng 2005;100(3):227-34.
Lee S, Jeong Y, Yim SB, Yu S. Antioxidant activity of Korean traditional soy sauce. J Korean Soc Food Sci Nutr 2015;44(9):1399-406.
Hsiao WY, Gu KL, Weng YM. Antioxidant activity and contents of total phenolic, monacolin K, GABA and citrinin of Monascus-fermented soy sauce. Adv Mat Res 2013;807-809:2066-70.
Okubo K, Iijima M, Kobayashi Y, Yoshikoshi M, Uchida T, Kudou S. Components responsible for the undesirable taste of soybean seeds. Biosci Biotech Biochem 1992;56(1):99-103.
Seo A, Morr CV. Improved high-performance liquid chromatographic analysis of phenolic acids and isoflavonoids from soybean protein products. J Agric Food Chem 1984;32(3):530–3.
Franke AA, Hankin JH, Yu MC, Maskarinec G, Low S-H, Custer LJ. Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii. J Agric Food Chem 1999;47:977-86.
Kim SH, Song HK, Ahn JK, Kim JT, Hahn SJ, Chung IM. Changes of phenol compounds according to storing years in soybean. Korean J Crop Sci 2004;49(2):82-8.
Lee S-J, Kim J-J, Moon H-I, Ahn J-K, Chun S-C, Jung W-S, et al. Analysis of isoflavones and phenolic compounds in Korean soybean [Glycine max (L.) Merrill] seeds of different seed weights. J Agric Food Chem 2008;56(8):2751-8.
Wang H-J, Murphy PA. Mass balance study of isoflavones during soybean processing. J Agric Food Chem 1996;44:2377-83.
วันทนีย์ เกรียงสินยศ. ลดโซเดียม ยืดชีวิต. กรุงเทพฯ: โรงพิมพ์ องค์การสงเคราะห์ทหารผ่านศึก ในพระบรมราชูปถัมภ์; 2555.
Giri A, Osako K, Okamoto A, Ohshima T. Olfactometric characterization of aroma active compounds in fermented fish paste in comparison with fish sauce, fermented soy paste and sauce products. Food Res Int 2010;43(4):1027-40.
Sorensen LB, Moller P, Flint A, Martens M, Raben A. Effect of sensory perception of foods on appetite and food intake: a review of studies on humans. Int J Obes Relat Metab Disord 2003;27(10):1152-66.
de Castro JM, Bellisle F, Dalix A-M. Palatability and intake relationships in free-living humans: measurement and characterization in the French. Physiol Behav 2000;68(3):271-7.
de Castro JM, Bellisle F, Dalix A-M, Pearcey SM. Palatability and intake relationships in free-living humans: characterization and independence of influence in North Americans. Physiol Behav 2000;70(3):343-50.
Yeomans MR. Taste, palatability and the control of appetite. Proc Nutr Soc 1998;57(4):609-15.
Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 1996;239:70-6.
Kurihara K. Glutamate: from discovery as a food flavor to role as a basic taste (umami). Am J Clin Nutr 2009;90(3):719S-22S.
Elias RJ, Kellerby SS, Decker EA. Antioxidant activity of proteins and peptides. Crit Rev Food Sci Nutr 2008;48(5):430-41.
Aed-Uea P, Sawangroj N, Jampa W, Hinsui J, editors. Antioxidant in Thai fermented fishery products. Proceedings of 55th Kasetsart University annual conference: plants, animals, veterinary medicine, fisheries, agricultural extension and home economics; 2017 Jan 31 - Feb 3; Bangkok. Bangkok: n.p.; 2017.
Long LH, Kwee DCT, Halliwell B. The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay. Free Radic Res 2000;32:181-6.
Aoshima H, Ooshima S. Anti-hydrogen peroxide activity of fish and soy sauce. Food Chem 2009;112(2):339-43.
Li H, Zhao M, Su G, Lin L, Wang Y. Effect of soy sauce on serum uric acid levels in hyperuricemic rats and identification of flazin as a potent xanthine oxidase inhibitor. J Agric Food Chem 2016;64(23):4725-34.
de Castro JM. Stomach filling may mediate the influence of dietary energy density on the food intake of free-living humans. Physiol Behav 2005;86(1-2):32-45.
Osterholt KM, Roe LS, Rolls BJ. Incorporation of air into a snack food reduces energy intake. Appetite 2007;48(3):351-8.
Bell EA, Roe LS, Rolls BJ. Sensory-specific satiety is affected more by volume than by energy content of a liquid food. Physiol Behav 2003;78(4-5):593-600.
Bolhuis DP, Lakemond CM, de Wijk RA, Luning PA, de Graaf C. Effect of salt intensity on ad libitum intake of tomato soup similar in palatability and on salt preference after consumption. Chem Senses 2010;35(9):789-99.
How to Cite
Upon acceptance of an article, copyright is belonging to the Nutrition Association of Thailand.