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
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. © The Author(s) 2025.
Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, Selangor, Serdang, 43400, Malaysia; Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Serdang, 43400, Malaysia; Department of Pharmaceutical Chemistry, Kulliyyah of Pharmacy, International Islamic University Malaysia, Pahang, Kuantan, 25200, Malaysia; Department of Animal Product Technology, Faculty of Animal Sciences, Universitas Brawijaya, Malang, 65145, Indonesia
