Antimicrobial and antioxidation effects of Thai seasoning, Tom-Yum

Tom-Yum, a Thai traditional seasoning, as a potential functional food and a natural antimicrobial agent was investigated. Among the ingredients in Tom-Yum, garlic exhibited the highest antimicrobial effect on Pseudomonas fluorescens ATCC 49839, Escherichia coli O157:H 7, Staphylococcus aureus ATCC 13565 and Listeria monocytogenes with inhibition zones of 2.0 cm, while red chili and kaffir leaves were main sources of β-carotene at levels of 192.04±139.12μg/g sample and 173.60±61.45μg/g sample, respectively. However, no diazein or genistein was detected in any of the ingredients when LC-ESI-MS was used for confirmation.