Effect of gamma irradiation on some physicochemical properties and bioactive compounds of jujube (Ziziphus jujuba var vulgaris) fruit

Najafabadi, Najmeh Shams; Sahari, Mohammad Ali; Barzegar, Mohsen; Esfahani, Z Hamidi

doi:10.1016/j.radphyschem.2016.07.002

Cited by 47 publications

(30 citation statements)

References 30 publications

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“…The highest total phenolic content was observed in the 5 kGy dose. It is known that irradiation which may increase total phenol content, varies from starting dose as low as 2.5 kGy; 33 3 kGy; 34 4 kGy. [35][36] Irradiation may cause the degradation of tannins, 37 break the chemical bond of polyphenol compounds and release low soluble phenol compounds with low molecular weight.…”

Section: Microbial Growthmentioning

confidence: 99%

“…This is may caused by degradation by free radicals as suggested from previous research. 33 Research conducted by Cantos, García-Viguera, de Pascual-Teresa, Tomás-Barberán (2000) related to the effects of ultraviolet radiation B and C on resveratrol showed that the resveratrol content of the skin of grapes increased with the treatment of ultraviolet irradiation. 43 Ultraviolet light is known to induce resveratrol biosynthesis faster.…”

Section: Hmg-coa Reductase Inhibitory Activitymentioning

confidence: 99%

“…In another study by Najafabadi, Sahari, Barzegar, Esfahani at 2017, it was reported that 2.5 kGy gamma irradiation significantly increased total monomeric anthocyanin and phenolic total, but at dose of 5.0 kGy, there was a significant decrease in both components. 33 Anthocyanin is a flavonoid compound synthesized through the phenylpropanoid pathway, anthocyanin, resveratrol or other phenolic compounds also products of PAL. 49 An increased percentage of DPP-4 inhibition at a dose of 2.5 kGy but decrease in higher gamma irradiation doses was suggested to be related to the effects of gamma irradiation on PAL.…”

Section: Dpp-4 Inhibitory Activitymentioning

confidence: 99%

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Effect of Gamma Irradiation on Some Pharmacological Properties and Microbial Activities of Melinjo (Gnetum gnemon Linn.) Seeds

Syahdi¹,

Sakti

Kristiyanto

et al. 2019

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Background: Ionizing radiation, such as gamma irradiation, serves as a useful approach to inhibit spore germination and to control pathogens in postharvest seeds. Recently, its application on phytochemical sources and its influence on antioxidant activity of various phytochemical compounds has become an interesting topic to be explored. Objective: The objectives of this study were to determine the effect of gamma irradiation as sterilization method on the resveratrol content and its antioxidant, HMG-CoA reductase inhibitory and dipeptidyl peptidase-4 (DPP-4) inhibitory activities of Melinjo (Gnetum gnemon) seeds. Methods: In this research, melinjo seeds were irradiated by 0.0; 2.5; 5.0; 7.5; and 10.0 kGy with gamma irradiation and then extracted with ethanol. The extracts were tested for resveratrol content with HPLC, antioxidant activities by DPPH assay, HMG-CoA inhibitory activity using HMG-CoA reductase assay kit and DPP-4 inhibitory activity using DPP-4 Inhibitor Screening Assay Kit. Gamma irradiation has effect on resveratrol content, antioxidant activity, HMG-CoA reductase inhibition and DPP-4 inhibitory activity. Results: From the research, the highest value of resveratrol content is 0.18±0.004 mg/g seeds powder found in 5.0 kGy gamma irradiation treatment with IC 50 94.64±0.236 µg/mL, while the highest HMG-CoA reductase inhibition is shown in 2.5 kGy irradiation dose. Melinjo seeds irradiated by 2.5 kGy gamma irradiation also shown a significant increase of DPP-4 inhibition activity. Conclusion: This study suggests that 2.5-5 kGy radiation is the effective gamma irradiation dose to improve the quality of melinjo seeds. Cite this article:Syahdi RR, Sakti AS, Kristiyanto A, Redmawati R, Mun'im A. Effect of Gamma Irradiation on Some Pharmacological Properties and Microbial Activities of Melinjo (Gnetum gnemon Linn.) Seeds. Pharmacog J. 2019;11(1):177-82. GRAPHICAL ABSTRACT SUMMARY• The present study provides the evaluation of effectiveness gamma irradiation as microbial decontamination method of Melinjo (Gnetum gnemon Linn.) Seeds and its effect on resveratrol content, total phenolic content, antioxidant activity, HMG-CoA reductase and Dipeptidyl peptidase-4 inhibitory activity of Melinjo (Gnetum gnemon Linn.) Seeds. ABOUT AUTHORSRezi Riadhi Syahdi, M.Farm: Lecturer and Researcher at

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Section: Microbial Growthmentioning

confidence: 99%

Section: Hmg-coa Reductase Inhibitory Activitymentioning

confidence: 99%

Section: Dpp-4 Inhibitory Activitymentioning

confidence: 99%

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Effect of Gamma Irradiation on Some Pharmacological Properties and Microbial Activities of Melinjo (Gnetum gnemon Linn.) Seeds

Syahdi¹,

Sakti

Kristiyanto

et al. 2019

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“…Total phenolic content (TPC) of JW was determined by applying a modified Folin–Ciocalteu method described by Najafabadi, Sahari, Barzegar, and Esfahani (2017) with minor modifications. Samples of 1 ml were mixed with 2 ml of Folin–Ciocalteu reagent.…”

Section: Methodsmentioning

confidence: 99%

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Cai

Tang

Shan

et al. 2020

Food Science & Nutrition

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In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.

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“…Many fruits develop a waxy coat on their epidermis as they mature on the plant but this natural waxy coat is not adequate to offer protection against water loss and high respiration rate that follow when they are removed from the living tree leading to the spoilage of these fresh produce. Such post-harvest losses can be reduced to some extent by increasing the wax content on fruit surface [1,2] utilizing low temperature technologies [3], efficient packaging [4], use of coatings [5][6][7][8][9][10], nanotechnology [11][12][13], osmotic dehydration, irradiation [14,15] and other ______________________________ *Corresponding author: Email: anjali.bishnoi@srict.in, anjali_bishnoi@yahoo.com techniques.…”

Section: Introductionmentioning

confidence: 99%

Influence of coating developed from oligomer isolated from lac resin on post-harvest quality and shelf life of peaches (Prunuspersica L.)

Bishnoi¹,

Chawla²,

Shah³

2018

Can J Biotech

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Large quantities of fresh fruits are produced that never reach the consumers due to heavy post-harvest losses, lack of storage, transportation care and less acceptable quality. These losses are not only concerned in terms of the revenue but it also concern in terms of health and life style of human being. To fulfill consumer demand and to avoid losses due to environmental variability, several methods are being utilized to increase the shelf life of fruits. Fruit coatings are considered as one of the widely used methods. This work investigates the effect of fruit coating developed from oligomer (P-104), isolated from lac resin on the quality of peach (Prunuspersica L.) when stored at room temperature (36-40°C) and at refrigerator temperature (4-8°C) temperature. Fruit quality was evaluated by measuring physiological weight loss, color and textural changes as well as microbiological evaluation at a regular interval of four days. When kept at room temperature, uncoated peaches remained fresh and microbiologically safe for 4 days only while shelf life of coated peaches increased to 12 days. Again the shelf life of coated peaches prolonged to 24 days when stored at refrigerator temperature. These results showed that the combined effect of coating and low storage temperature could improve the shelf life of peaches indicating the potential of this combination for fruits preservation.

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Effect of gamma irradiation on some physicochemical properties and bioactive compounds of jujube (Ziziphus jujuba var vulgaris) fruit

Cited by 47 publications

References 30 publications

Effect of Gamma Irradiation on Some Pharmacological Properties and Microbial Activities of Melinjo (Gnetum gnemon Linn.) Seeds

Effect of Gamma Irradiation on Some Pharmacological Properties and Microbial Activities of Melinjo (Gnetum gnemon Linn.) Seeds

Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine

Influence of coating developed from oligomer isolated from lac resin on post-harvest quality and shelf life of peaches (Prunuspersica L.)

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