Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin

Camargo, Adriano Costa de; Regitano-D’Arce, Marisa Aparecida Bismara; Gallo, Cláudio Rosa; Shahidi, Fereidoon

doi:10.1016/j.jff.2014.10.034

Cited by 100 publications

(96 citation statements)

References 63 publications

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“…However, in the present study, statistically insignifi cant difference (P>0.05) in recovery of crude phenolic extract of irradiated and non-irradiated thyme (34.0±0.45 and 31.1±1.90, respectively) was noted. Because we observed the increase of content only fl avonoid aglycons with trend to reduce the content of fl avonoid glycosides (tentatively identifi ed compounds 5,7,11,14,16,19, changes statistically insignifi cant), so it can be assumed that a few glycoside bonds were cleaved as a result of γ-irradiation. But this presumption should be verifi ed in future research.…”

Section: Resultsmentioning

confidence: 86%

“…Luteolin-7-O-glucoside (13), luteolin (26) and apigenin (28) were recognized as compounds form the fi rst subclass ( Figure 2, Table 1). Based on UV-DAD spectra (data not shown), also some non-identifi ed compounds (5,7,11,14,16,19) could be included to fl avones. Because retention times of peaks corresponding these compounds were shorter than t R of luteolin and apigenin, the compounds with not fully identifi ed structure were probably sugar derivatives of fl avones.…”

Section: Resultsmentioning

confidence: 99%

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Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Janiak

Slavova-Kozakova

Kancheva

et al. 2017

Pol. J. Food Nutr. Sci.

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The presented study revealed that there were changes in the phenolic compounds profi le of extract of wild thyme (Thymus serpyllum L.) after γ-irradiation at the dose of 5 kGy. Ethanolic extracts of irradiated and non-irradiated herb were prepared and their compounds were analyzed by RP--HPLC-DAD technique. Between thirty two detected constituents, twelve phenolic compounds classifi ed as hydroxybenzoic and hydroxycinnamic acids derivatives, fl avones and fl avanones were identifi ed. Among them, caffeic acid derivatives and fl avones predominated with the highest content of rosmarinic acid and luteolin-7-O-glucoside, respectively. Additionally, thymol was recognized in the analyzed extracts. γ-Irradiation slightly affected the quantitative profi le of phenolic compounds of a wild thyme ethanolic extract. Only four constituents differed signifi cantly (P<0.05) in terms of their content in the irradiated and non-irradiated samples. The content of phenolic acids (p-coumaric and caffeic acids) decreased and that of fl avonoid aglycons (luteolin and eriodictyol) increased after the γ-ray treatment.

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Section: Resultsmentioning

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Janiak

Slavova-Kozakova

Kancheva

et al. 2017

Pol. J. Food Nutr. Sci.

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“…In order to increase the drinkable yogurt shelf life, it is suggested that the use of plant food by-products should come along with additional processes, such as gamma-irradiation to ensure microbiological decontamination; or drying, that may be helpful to reduce the water activity of the product, making the growth of spoilage and pathogenic microorganisms more difficult [50]. In addition, the use of other technologies, such as UV pasteurization, is also recommended to increase the shelf life of beverages [51].…”

Section: Microbiological Evaluationmentioning

confidence: 99%

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

et al. 2018

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Peels and seeds are the primary by-products of the passion fruit agroindustry. This study was designed to evaluate the potential of passion fruit peel and seeds flour (PFF) as a source of fiber and minerals to enhance the functional properties of drinkable yogurt. Proximate composition, mineral content, technological (pH, viscosity, color, and syneresis), and microbiological analyses (lactic acid bacteria, as well as yeast and mold counts), acceptance test, descriptive sensory analysis, and shelf life assessments were analyzed. Drinkable yogurts fortified with PFF showed higher fiber levels (both soluble and insoluble) and mineral content (potassium, magnesium, and manganese). Incorporation of PFF increased the viscosity and promoted changes in the color parameters of yogurts. During storage, the pH and the number of viable lactic acid bacteria decreased while the syneresis and yeast and mold counts increased. The shelf life of drinkable yogurts was estimated to be 21 days. Regarding sensorial aspects, drinkable yogurt fortified with 2% of PFF was considered the most viable product for market exploitation. The present contribution indicates that the use of passion fruit by-products in the development of drinkable yogurts is a viable alternative which can be explored for nutritional, technological, and sensory purposes by the food industry.

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“…The apparent stoichiometric ratio of concentration in terms of mM is however slightly higher than 1:1 as was seen from the BH plot is probably because of the role of other reducing agents present with the polyphenols in further reduction of the metal ions. Also, a slightly higher consumption of polyphenol in the irradiated product (Set B) is probably a result of damage of the polyphenols due to irradiation [22].…”

Section: Total Polyphenol Estimationmentioning

confidence: 99%

Enhanced anion sensing by γ-irradiated polyphenol capped iron oxide nanoparticles

Ansari

Sarkar

Saha

et al. 2015

J Radioanal Nucl Chem

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A novel method was designed for the synthesis of polyphenol capped amorphous iron oxide nanoparticles (ION) using an agro waste (peanut skin). The synthesized nanoparticles were characterized by absorption spectroscopy, TEM, SEM, IR, Raman and XRD. An increased rate of formation of the nanoparticles is observed upon low dose gamma irradiation. ION shows specific spectral features with perchlorate anion even in presence of other anions selected for the anion sensing study. The nanoparticles formed in presence of irradiation was found even more sensitive to lower concentration of perchlorate owing to its finely dispersed nature and increased surface area.

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Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin

Cited by 100 publications

References 63 publications

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Effects of γ-Irradiation of Wild Thyme (Thymus serpyllum L.) on the Phenolic Compounds Profile of Its Ethanolic Extract

Potentials and Pitfalls on the Use of Passion Fruit By-Products in Drinkable Yogurt: Physicochemical, Technological, Microbiological, and Sensory Aspects

Enhanced anion sensing by γ-irradiated polyphenol capped iron oxide nanoparticles

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