Effect of Gamma Irradiation on Total Phenolic Content and &amp;lt;i&amp;gt;in Vitro&amp;lt;/i&amp;gt; Antioxidant Activity of Pomegranate (&amp;lt;i&amp;gt;Punica granatum&amp;lt;/i&amp;gt; L.) Peels

Mali, Amol B.; Khedkar, Kalpana; Lele, S. S.

doi:10.4236/fns.2011.25060

Cited by 36 publications

(24 citation statements)

References 23 publications

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“…Dessa forma, as amostras expostas à irradiação apresentaram maior estabilidade no decorrer do armazenamento. Mali et al (2011) avaliaram o efeito da irradiação em produtos obtidos de cascas de romã e observaram que as doses de irradiação de 5, 15 e 25 kGy não afetaram a concentração de compostos fenólicos, bem como não houve alterações significativas após um mês de armazenamento. No entanto, no mesmo estudo, a dose de 10 kGy proporcionou um aumento destes compostos, após 30 dias de armazenamento, assim como observado no presente estudo.…”

Section: Aranha J B Et Alunclassified

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Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamento

Aranha

Negri

Martin

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamentoEffect of gamma radiation on the microbiological and physicochemical parameters and on the phenolic compounds of a fruit residue flour during storage ResumoResíduos agroindustriais possuem elevados teores de nutrientes, no entanto, são pouco explorados para o consumo, pois são necessários tratamentos prévios para garantir sua segurança microbiológica. A irradiação é um processo que possibilita a redução da população microbiana contaminante, bem como a manutenção das características do produto. O objetivo do trabalho foi avaliar o efeito da irradiação na qualidade microbiológica, nas propriedades físico-químicas e nos compostos fenólicos da farinha de resíduos de frutas, durante seu armazenamento. A farinha foi obtida a partir dos resíduos desidratados de abacaxi, melão, mamão e maçã e foi submetida à irradiação com doses de 0, 1, 2 e 3 kGy. Os parâmetros microbiológicos (contagem de coliformes, bolores e leveduras, e Salmonella sp.) e físico-químicos (pH, acidez titulável, sólidos solúveis, atividade de água, cor L, a* e b* e compostos fenólicos) foram avaliados nos tempos 0, 7, 14 e 21 dias de armazenamento. A irradiação reduziu a carga microbiana para todos os tratamentos e não foi detectada a presença de Salmonella sp. nas amostras. O pH e a acidez alteraram-se somente no armazenamento. Sólidos solúveis e atividade de água não apresentaram diferenças entre as doses durante o armazenamento. Os compostos fenólicos foram preservados, com a aplicação da irradiação. As farinhas apresentaram um leve escurecimento decorrente da aplicação da irradiação. Concluiu-se que as doses mais eficazes, com a manutenção da qualidade microbiológica e características físico-químicas da farinha, foram as doses de 2 e 3 kGy. Palavras-chave: Subprodutos; Casca; Composição centesimal; Irradiação em alimentos. AbstractAgroindustrial residues have high levels of nutrients, but are little exploited for consumption because they require prior treatment to ensure microbiological safety. Irradiation is an effective process for the reduction of microbial counts with maintenance of the product characteristics. The objective of this study was to evaluate the effect of irradiation on the microbiological quality, physicochemical properties and phenolic compounds of a fruit residue flour during storage. The flour was obtained from dehydrated residues of pineapple, melon, papaya and apple, which were submitted to irradiation doses of (0, 1, 2 and 3 kGy). The microbiological (coliforms, moulds, yeast and Salmonella sp. counts) and physicochemical (pH, titratable acidity, soluble solids, water activity, colour parameters L*, a* and b* and phenolic compounds) parameters were ...

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Section: Aranha J B Et Alunclassified

“…Essa técnica é considerada um método efetivo na redução da contaminação microbiana, garantindo a segurança microbiológica do produto, bem como o aumento de sua vida útil (MALI et al, 2011).…”

Section: Introductionunclassified

Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamento

Aranha

Negri

Martin

et al. 2017

Braz. J. Food Technol.

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“…(γ) Irradiation increased contents of phenolic acids in cinnamon and clove (Variyar, Bandyopadhyay, & Thomas, ). Mali, Khedkar, and Lele () and Ibrahim, Fawzy, Kamal, Sayed, and Mohammed () mentioned that irradiation increases phenolic compounds and antioxidant activity of pomegranate peel. Although some studies reported that γ irradiation can enhance the antioxidant activities, Alothman, Bhat, and Karim () and Sallam and Mervat () reported that (γ) irradiation decreases antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Shalaby

Anwar

Sallam

2018

J Food Process Preserv

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The present study aims at evaluating antioxidant and antimicrobial activities of olive (Olea europaea) leaves extracts (OLE) obtained from olive leaves (OL) irradiated at the dose levels 5, 10, and 15 kGy. The antioxidant activity of the extracts was estimated using the radical scavenging activity, and ferric reducing antioxidant power. The antimicrobial activity of the extracts was assessed against Bacillus cereus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumonia, Pseudomonas aeruginosa, and Salmonella typhumurium. The results indicated that OLE obtained from irradiated OL at dose of 10 kGy had the highest antioxidant activity and antimicrobial activity. Thus, OLE obtained from OL irradiated at 10 kGy selected to be added to minced beef. The results indicated that when 2 and 3 ml OLE were added to 100 gm of minced beef could improve quality attributes and extend shelf‐life of minced beef from 1 week to 3 and 4 weeks under cold storage. Practical applications Food decay by spoilage, microorganisms, and chemical activates, causes economic losses. Using chemical preservatives, in meat products to control spoilage, microorganisms, and lipid oxidation, is not safe and it could be harmful to human health. So, it is of importance to find natural ingredients to use instead of the chemical preservatives. The OL are considered a natural source of bioactive compounds including antioxidant and antimicrobial ingredients. Also, gamma (γ) irradiation increases the content of bioactive components extract from OL, and increases the antioxidant and antimicrobial activities of OL. Therefore applying extracts from irradiated OL to meat products for retard oxidative fat could improve quality attributes and extend shelf‐life of meat products.

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“…Gamma irradiation was applied at various doses to date palm fruit Mazafati, and amount of total phenolic and antioxidant activity were increased significantly (Ghadi et al, 2015). Mali et al (2011) irradiated pomegranate peel and reported that gamma irradiation led to increase of total phenolic and antioxidant activity. Sima et al (2014) observed that methanol extract of Curcuma alismatifolia leaves increased total phenolic and antioxidant activity by gamma irradiation.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of some Extracts from Gamma irradiated Purslane (Portulaca oleracea) Plant

Sallam¹,

Anwar²

2017

IJAB

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To cite this paper: Sallam, E.M. and M.M. Anwar, 2017. Antioxidant activity of some extracts from gamma irradiated purslane (Portulaca oleracea) plant. AbstractPurslane plant is one of the most used medicinal plant listed in the World Health Organization. This paper aims to evaluate the effect of some solvent and different doses of irradiation on antioxidants level and its activity. The extraction of antioxidants was performed by methanol, ethanol and distilled water. Antioxidant activities were determined by Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing power (FRAP) and β-carotene bleaching (βCB). Results indicated that extraction by methanol (50%) had higher total phenolic contents (TPC) than other extracts. As well as, the total antioxidant contents and its activities increased with increasing the irradiation dose. Extraction of irradiated purslane plant at 9 kGy by methanol (50%) considered the effective one to obtained natural phenolic acid compounds; which were identified by HPLC to twenty four components. Moreover, methanol extracts were tested for their antioxidant activity on sunflower oil. The obtained data showed that all tested parameters had higher in comparison to control. Methanol extracts were also tested for their antimicrobial activity, which showed higher inhibition activity of all micro-organism (Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, Klebsiella Pneumonia, Bacillus cereus).

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Effect of Gamma Irradiation on Total Phenolic Content and <i>in Vitro</i> Antioxidant Activity of Pomegranate (<i>Punica granatum</i> L.) Peels

Abstract: Pomegranate peels were studied for the effect of gamma irradiation on microbial decontamination along with its effect on total phenolic content and in vitro antioxidant activity. Gamma irradiation was applied at various dose levels (

Cited by 36 publications

References 23 publications

Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamento

Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamento

Improving quality and shelf-life of minced beef using irradiated olive leaf extract

Antioxidant Activity of some Extracts from Gamma irradiated Purslane (Portulaca oleracea) Plant

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