Gamma irradiation effect on the chemical composition and the antioxidant activity of Ipomoea batatas L.

Abstract

Abstract. The chemical composition and antioxidant activity of Ipomoea batatas L. (sweet potato) were studied by xray fluorescence (XRF) spectroscopy, Fourier transform infrared spectroscopy, and by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity. The irradiation treatment was performed by using Cs-137 as a gamma sources in experimental equipment. Treatment by irradiation emerges as a possible conservation technique that has been tested successfully in several food products. The amount of chemical composition was changed and resulting new chemical for absorbed dose 40 mSv. Interestingly, it was found that gamma irradiation significantly increased the antioxidant activity, as measured by DPPH radical scavenging capacity. The antioxidant activity of Ipomoea batatas L. extract was dramatically increased in the non-irradiated sample to the sample irradiated at 40 mSv. These results indicate that gamma irradiation of Ipomoea batatas L. extract can enhance its antioxidant activity through the formation of a new chemical compound. Based on these results, increased antioxidant activity of Ipomoea batatas L. extracts by gamma rays can be applied to various industries, especially cosmetics, foodstuffs, and pharmaceuticals.

Molecular and structural properties of polymer composites filled with activated charcoal particles

“…1. The strong and wide absorption peak of C-C is come from activated charcoal at 1563 cm -1 [5,[7][8][9][10]. Table 1 shows chemical oxide composition of activated charcoal, hydrogel polymer, and composites from XRF spectroscopy.…”

Irradiation Effect on the Structural Properties of <i>Ipomoea batatas </i>L as a Function of Temperature and Time

“…Recently, a study was reported in Ref. [5] for the effect of cooking process by gamma irradiation of Ipomoea batatas L to the composition, the structural properties, and the anti-oxidant activity.…”