Karim, Siti Nabilah and Sukor, Rashidah and Jambari, Nuzul Noorahya and Sanny, Maimunah and Wan Ibadullah, Wan Zunairah and Khatib, Alfi and Sharifuddin, Nur’ain and Ithinin, Nur Huwaidah and Zulhaimi, Nur Azlin and Zuhir, Nor Rabi’atul Adawiyah (2025) A comparative study of antioxidant properties and oxidative stability in beef rendang under prolonged heating and varying coconut milk percentages: a chemometric approach. Journal of Food Measurement and Characterization, 19. pp. 5750-5768. ISSN 2193-4126 E-ISSN 2193-4134
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Abstract
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.
| Item Type: | Article (Journal) |
|---|---|
| Additional Information: | Alfi Khatib is the first IIUM author |
| Subjects: | Q Science > QD Chemistry |
| Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | Kulliyyah of Pharmacy Kulliyyah of Pharmacy > Department of Pharmaceutical Chemistry |
| Depositing User: | Dr. Alfi Khatib |
| Date Deposited: | 23 Oct 2025 10:38 |
| Last Modified: | 23 Oct 2025 12:07 |
| URI: | http://irep.iium.edu.my/id/eprint/123826 |
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