Changes in the antioxidant activities of seven herb- and spice-based marinating sauces after cooking

The effects of cooking and a combination of marinating (chicken) and cooking, on the lipophilic (LAA), hydrophilic (HAA), total (TAA) antioxidant activities and total phenolic contents of seven popular herb- and spice-based marinating sauces were determined using ABTS/HRP decolorisation assay and Folin–Ciocalteu reagent, respectively. Marinating chicken prior to cooking had the greatest effect on antioxidant activity and phenolic contents. It reduced the HAA (46–75%), TAA (45–70%), aqueous phenol (31–83%) and total phenols (45–71%), but increased or decreased the LAA (+7 to +98%, or −26 to −53%) and organic phenolic contents (+27 to +100% or −30 to −93%), respectively, in all seven sauces. Even though a large percentage of the antioxidant activity was lost following marinating and cooking, both sesame ginger teriyaki and jerk sauces retained very high antioxidant activities (96 and 98 μmol Trolox equivalents/mL sauce, respectively) and could be very good sources of antioxidants in the diet. These results indicate that marinating and cooking significantly reduce the antioxidant activities of marinating sauces, and consequently reduce the amounts of antioxidant available to the consumer from this source.