scholarly journals Effect of Gamma Irradiation on the Caffeoylquinic Acid Derivatives Content, Antioxidant Activity, and Microbial Contamination of Pluchea indica Leaves

Heliyon ◽  
2021 ◽  
pp. e07825
Author(s):  
Ernawati ◽  
Herman Suryadi ◽  
Abdul Mun’im
Keyword(s):  
Antioxidant Activity ◽  
Gamma Irradiation ◽  
Microbial Contamination ◽  
Caffeoylquinic Acid

Microbial Contamination of the Food Materials for Manufacturing Korean Laver Roll (Kimbab) and the Effect of Gamma Irradiation

2004 ◽  
Vol 9 (3) ◽  
pp. 236-239 ◽  
Author(s):  
Cheo-Run Jo ◽  
Na-Young Lee ◽  
Sang-Pil Hong ◽  
Young-Ho Kim ◽  
Myung-Woo Byun
Keyword(s):  
Gamma Irradiation ◽  
Microbial Contamination

Effect of Drying Methods and Gamma Irradiation on the Color Changes and Antioxidant Activity of Grape By-Products

2010 ◽  
Vol 39 (12) ◽  
pp. 1826-1831 ◽  
Author(s):  
Ji-Eun Jo ◽  
Hong-Sun Yook ◽  
Kyoung-Hee Kim ◽  
Jong-Yeon Baek ◽  
Young-Ja Moon ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Irradiation ◽  
Drying Methods ◽  
Color Changes ◽  
By Products

scholarly journals EFFICIENCY OF BORAGE SEEDS OIL AGAINST GAMMA IRRADIATION-INDUCED HEPATOTOXICITY IN MALE RATS: POSSIBLE ANTIOXIDANT ACTIVITY

2017 ◽  
Vol 14 (4) ◽  
pp. 169-179 ◽  
Author(s):  
Hala A.H Khattab ◽  
Inas Z.A Abdallah ◽  
Fatimah M. Yousef ◽  
Etimad A. Huwait
Keyword(s):  
Antioxidant Activity ◽  
Gamma Irradiation ◽  
Male Rats

Influence of Microbial Contamination on the Antioxidant Composition and Free Radical Scavenging Effects of Fresh and Decaying Spices

2012 ◽  
Vol 1 (1) ◽  
Author(s):  
L Azeez
Keyword(s):  
Antioxidant Activity ◽  
Free Radical ◽  
Microbial Contamination ◽  
Microbial Population ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Capsicum Frutescens ◽  
Radical Scavenging Capacity ◽  
Scavenging Capacity ◽  
Phytochemical Contents

This study examined the influence of microbial contamination on the antioxidant composition and free radical scavenging effects of fresh and decaying spices: Lycopersicon esculentum, Capsicum frutescens S, Capsicum frutescens T and Capsicum annum used by food vendors. Microbial load was enumerated with potato dextrose agar (PDA) using the pour plate technique, phytochemical components were determined using Folio-Ciocalteu, Aluminium chloride, acetone-hexane methods for phenolic, flavonoids and β-carotene & lycopene respectively while free radical scavenging capacity was determined using DPPH method. Decaying L. esculentum had highest microbial population of 7.14 X 105 cfu/g and fresh C. annum had the lowest microbial population of 0.72 X 101cfu/g. Microbial population in decaying spices were generally significantly higher than fresh spices. Aspergillus spp were found in all decaying spices and in fresh C. frutescens T. Microsporum spp were found in all fresh spices except in C. frutescens T and in decaying spices except in C. annum. There were significant decreases (p <0.05) in phenolic, flavonoid, β-carotene and free radical scavenging capacity contents of all decaying spices compared to fresh spices except for phenolic content in C. annum while significant decrease (p < 0.05) in lycopene content was obtained for only decaying L. esculentum compared to fresh one. Reduction in antioxidant activity and phytochemical contents could not be unconnected with the high microbial population in decaying spices because antioxidant activity and phytochemical contents significantly correlate with antibacterial activity. Thus, consumption of decaying spices as shown by our study could pose a serious health challenges due to the presence of high number of microbes detected and loss of healthprotecting ability of the spices. Â

Gamma irradiation improves the antioxidant activity of Aloe vera (Aloe barbadensis miller) extracts

2012 ◽  
Vol 81 (8) ◽  
pp. 1029-1032 ◽  
Author(s):  
Eun Mi Lee ◽  
Hyoung-Woo Bai ◽  
Seung Sik Lee ◽  
Sung Hyun Hong ◽  
Jae-Young Cho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Irradiation ◽  
Aloe Vera ◽  
Aloe Barbadensis

scholarly journals Effects of Gamma-Irradiation on the Antioxidant Potential of Traditional Bulgarian Teas

2017 ◽  
Vol 12 (2) ◽  
pp. 1934578X1701200
Author(s):  
Michał Adam Janiak ◽  
Adriana Slavova-Kazakova ◽  
Magdalena Karamać ◽  
Vessela Kancheva ◽  
Anastasiya Terzieva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Gamma Irradiation ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Biologically Active ◽  
Food Irradiation ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Tannin Content ◽  
Good Night

Food irradiation technologies are used to reduce the risk of food borne diseases by eliminating pathogenic microorganisms, prolonging shelf life and reducing storage losses by delaying ripening, germination or sprouting. However, application of irradiation in food technology can negatively influence the biologically active compounds in foods. In this research, the effect of gamma-irradiation on the antioxidant activity of Bulgarian teas was investigated. The aim of the study was to evaluate the total phenolic and tannin content and antioxidant activity of ethanolic extracts of Bulgarian herbal teas before and after gamma-irradiation. Mursalski tea ( Sideritis scardica), Mashterka tea ( Thymus serpyllum), Good Night tea (tea mix), Staroplaninski tea (Balkan tea mix), Trakia tea (tea mix), and Mountain tea (Planinski tea mix) were selected for this study. Gamma-irradiation was applied at the absorbed dose of 5 kGy. Antioxidant activity of non-irradiated and irradiated teas was determined by measuring antiradical activity against DPPH• and ABTS•+ and the ability to reduce ferrous ions. The highest total phenolic content was found in Mursalski tea (268 mg/g), and the highest tannin content in Good Night tea (168 mg/g). FRAP, TEAC and DPPH assays revealed that the most active samples were Staroplaninski (2.78 mmol Fe (II)/g), Planinski (0.87 mmol Trolox/g) and Planinski (0.032 mg/mL), respectively. The radical scavenging activity of irradiated tea samples was maintained after gamma-irradiation. The most interesting extract from irradiated tea studied was Staroplaninski, which demonstrated a higher antioxidant potential in the irradiated sample compared with the non-irradiated sample.

scholarly journals Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa

RSC Advances ◽  
2015 ◽  
Vol 5 (19) ◽  
pp. 14756-14767 ◽  
Author(s):  
José Pinela ◽  
Amilcar L. Antonio ◽  
Lillian Barros ◽  
João C. M. Barreira ◽  
Ana Maria Carvalho ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Gamma Irradiation ◽  
Preparation Method ◽  
Combined Effects ◽  
Phenolic Composition ◽  
Bioactive Properties ◽  
Processing Treatment

The preparation method had a higher influence on bioactive properties than the processing treatment, with decoctions being preferable over infusions, as indicated by the higher antioxidant activity and levels of phenolic compounds.

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