Antioxidant Activity During Storage of Apples Subjected to Irradiation

Abstract

Nowadays, the number of studies about fruit conservation as well as the benefits of consumption of foods rich in antioxidant compounds was increased. This study aimed to quantify antioxidant compounds and their activity and to evaluate the physical and chemical changes during the post-harvest storage of Eva's apple cultivars that were subjected to gamma irradiation at doses of 0; 0.5; 1.0 and 1.5 kGy. The antioxidant activity was measured by the 2.2-diphenyl-1-picrylhydrazyl (DPPH) and the β-carotene/linolenic acid methods. Levels of total phenolics, ascorbic acid, color, and soluble solids were evaluated. The results showed that, regardless of the irradiation dose, there was an increase in % SRL during post-harvest storage of Eva's apples. Low irradiation doses were able to preserve the phenolic compounds, maintain the ascorbic acid levels and avoid an increase in the soluble solids content.

Antioxidant and Anti-Inflammatory Properties of Nigella sativa Oil in Human Pre-Adipocytes

“…In contrast with this pattern of thymoquinone level, the antioxidant activity was higher in SEO than in FEO (Figure 2). This result is not surprising, considering that the polyphenol stability depends on room temperature, light, time of storage, and humidity [21,22]. Prolonged storage promotes both chemical and enzymatic oxidation of polyphenols and of other macromolecules; however, antioxidant activity is maintained in well-preserved oil.…”