Comparison of Physicochemical Properties and Antioxidant Potential of Four Commercial Sauces

Author(s): Hong Ahn, Il-Doo Kim

The sauce is a type of seasoning prepared in a liquid, semiliquid, or creamy form that blends various raw materials and makes it well suited to food, but the color, flavor, and texture vary depending on the composition of the ingredients. Due to the increasing eating out habit, consumption of Western-style diet has become more common in Korea. The objective of this study was to analyze the physicochemical and antioxidant potential of four commercial sauces. The pH value of oyster sauce (OSS) was significantly higher than the other three sauces, sweet chilli sauce (SCS), honey mustard sauce (HMS), and pork cutlet sauce (PCS). The soluble solid content was significantly highest in SCS and lowest in OSS. The lightness, redness, and yellowness values were in the order of SCS>HMS>PCS>OSS. The DPPH and superoxide anion scavenging potential were highest in SCS and HMS, respectively. However, the total flavonoid and polyphenol contents were significantly highest in PCS. The APX was significantly high in HMS followed by OSS. The other enzyme activities SOD, CAT, and PPO were significantly highest in OSS. Two sauces SCS and PCS had intermediate antioxidant enzymatic activities. Commercial sauces may vary in the physicochemical and antioxidant potential that could be considered while selecting them for consumption.

Antioxidant Potential, Honey Mustard Sauce, Oyster Sauce, Physicochemical Property, Pork Cutlet Sauce, Sweet Chilli Sauce

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