Effect of gamma irradiation on microbial analysis, antioxidant activity, sugar content and color of ready-to-use tamarind juice during storage

Lee, Ju Woon; Kim, Jae Kyung; Periasamy, Sivakumar; Choi, Jong-il; Kim, Jae‐Hun; Han, Sang Bae; Kim, Duk‐jin; Byun, Myung Woo

doi:10.1016/j.lwt.2008.06.004

Cited by 89 publications

(61 citation statements)

References 29 publications

(34 reference statements)

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“…The increase in TPC was also reported in soybeans and spices; irradiated soybean samples at dose of 0.5 to 5 kGy showed an increase in free (aglycone) phenolic content (Variyar et al 2004). The present study is in agreement with the earlier reports on fresh vegetable juice (Song et al 2006), and ready-to-use tamarind juice (Lee et al 2009). …”

Section: Microbial Quality Of Mango Juicesupporting

confidence: 94%

“…Similar increase in activity has been reported in ready-to-use a b Fig. 1 Effects of γ-irradiation on sensory notes of fresh (a) and stored (b) mango juice tamarind juice (Lee et al 2009) and peach fruits (Hussain et al 2010) as a result of radiation treatment. The increase in total antioxidant activity could be as a result of high phenol accumulation by the radiation treatment as explained in earlier sections above.…”

Section: In Vitro Antioxidant Capacitiessupporting

confidence: 72%

“…It was earlier shown that mango wine contains carotenoids (Varakumar et al 2011) and polyphenolic compounds (Kumar et al 2012) possessing various in vitro antioxidant activities. As observed in this study, an increase in DPPH scavenging activity due to irradiation has (Song et al 2006), and ready-to-use tamarind juice (Lee et al 2009). Jo et al (2003) reported that green tea leaves extracts irradiated at 10 and 20 kGy significantly increased the scavenging ability of DPPH radicals.…”

Section: In Vitro Antioxidant Capacitiessupporting

confidence: 64%

“…Kim et al (2007) have earlier shown that a radiation dose of 3 to 5 kGy is adequate to prevent microbial growth in stored kale juice. Gammairradiation at doses up to 5 kGy also reduced the total aerobic bacteria, yeast and mold populations in ready-to-use tamarind juice without significantly influencing the colour and nutritional properties (Lee et al 2009). …”

Section: Microbial Quality Of Mango Juicementioning

confidence: 98%

“…For instance, γ-irradiation was used to extend the shelf life of fresh ginger (Mishra et al 2004), carrot and kale juice (Song et al 2006), sugarcane juice , pomegranate (Alighourchi et al 2008) and fresh kale juice ). In addition, it was proved to have advantages like improving colour and antioxidant activities of various food stuffs (Jo et al 2003;Kim et al 2007; Lee et al 2009). …”

Section: Introductionmentioning

confidence: 99%

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Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by γ-irradiation and its in vitro radioprotective potential

et al. 2014

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Gamma irradiation is an effective method currently being used for microbial decontamination and insect disinfestations of foods. In the present study, mango (Mangifera indica L.) juice was irradiated at doses of 0, 1.0, 3.0 and 5.0 kGy and microbial load, total polyphenols, flavonoids, ascorbic acid content, antioxidant activities, colour and sensory properties were evaluated immediately after irradiation and also during storage. Microbiological assay of the fresh and stored mango juice showed better quality after γ-irradiation. The total polyphenols and flavonoids were significantly (p<0.05) increased while the ascorbic acid content decreased with the irradiation doses applied. As a result of γ-irradiation, a significant increment in gallic, syringic and chlorogenic acids and a significant reduction in ferulic and synapic acids were noted when analyzed by HPLC. In vitro antioxidant potentials were measured using DPPH, FRAP and NO scavenging assays; the results showed significant enhancement in the activities after irradiation, that correlated well with the increase in phenolic and flavonoid content. γ-irradiation improved the colour of mango juice without any adverse changes in the sensory qualities. Significant in vitro plasmid DNA protection was observed in the presence of mango juice against radiation induced damage, even at the dose of 5 kGy. This study confirmed the potential of γ-irradiation as a method for microbial decontamination and improving the quality of the mango juice without compromising on the sensory attributes.

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Section: Microbial Quality Of Mango Juicesupporting

confidence: 94%

Section: In Vitro Antioxidant Capacitiessupporting

confidence: 72%