Gamma irradiation of air-dried olive leaves: Effective decontamination and impact on the antioxidative properties and on phenolic compounds

Aouidi, Fathia; Ayari, Samia; Ferhi, Hana; Roussos, Sévastianos; Hamdi, Moktar

doi:10.1016/j.foodchem.2011.01.109

Cited by 24 publications

(21 citation statements)

References 30 publications

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“…10,11 Besides being a health hazard to consumers, contaminated medicinal plants can also adversely affect the efficacy and stability of their bioactive compounds, especially during storage, 12 and lead to spoilage of pharmaceuticals and food items to which they are added. 13 Therefore, an effective and sustainable decontamination process must be followed to ensure the hygienic quality of these products, making them suitable for human consumption and commercialization.…”

Section: 9mentioning

confidence: 99%

Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa

et al. 2015

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In this study, the effect of different doses of gamma-irradiation (0, 1, 5 and 10 kGy) on colour, antioxidant activity and phenolic compounds of shade-and freeze-dried samples of Tuberaria lignosa were evaluated and compared. The last two parameters were assessed using decoctions and infusions in order to investigate the influence of the preparation method as well. In general, gamma-irradiation has no influence on colour parameter; changes caused by this technology were only identifiable on the lipid peroxidation inhibition capacity of the shade-dried samples and also on a few phenolic compounds.Differences among preparation method were significant for all assayed parameters, with decoctions being preferable over infusions, as indicated by the higher antioxidant activity and levels of phenolic compounds. Overall, the gamma-irradiation treatment (up to 10 kGy) did not significantly affect the analyzed parameters. Nevertheless, other studies are of interest to evaluate the preservation effectiveness of this technology.

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Section: 9mentioning

confidence: 99%

Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa

et al. 2015

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“…Among the different types of radiation sources allowed for food processing (gamma, X-ray, UV, electron beam), gamma irradiation represents an effective and environment friendly technology to avoid the re-contamination and reinfestation of the product, since it can be done after packaging (Khattak, Simpson, & Ihasnullah, 2009;Aouidi, Samia, Hana, Sevastianos, & Moktar, 2011). This treatment has been carried out in several plant species and the doses used should guarantee consumer safety without compromising wholesomeness, structural integrity, functional properties, or sensory attributes, being often between 2 and 30 kGy (Olson, 1998;Khan & Abrahem, 2010).…”

Section: Cochlospermum Angolensis Welw (Borututu) Is a Widespread Mementioning

confidence: 99%

Effects of gamma radiation on chemical and antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of borututu

Pereira

Calhelha

António

et al. 2014

Innovative Food Science & Emerging Technologies

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Borututu is a well-known medicinal plant in Angola for the treatment of liver diseases and for the prophylaxis of malaria. Our research group reported, in a recent study, that its infusion, pills and syrups display significant antioxidant and anti-hepatocellular carcinoma activities. However, during the processing and storage, it can be easily exposed to contamination that can lead to a microbial deterioration or insect infestation compromising its quality, shelf life, and efficiency. Herein, we investigated the effect of gamma irradiation, one of the most promising decontamination methods for many foodstuffs and plant materials, at different doses (1 and 10 kGy) on borututu regarding to its nutritional value, lipophilic (fatty acids and tocopherols) and hydrophilic (free sugars and organic acids) compounds, antioxidant and anti-hepatocellular carcinoma activities. In general, the irradiation treatment did not appreciably affect the nutritional value of the studied plant, but the highest energetic contribution (383.83 kcal/100 g), total sugars (8.63 g/100 g), organic acids (3.31 g/100 g dw), total tocopherols (336.72 mg/100 g dw), and PUFA (32.75%) contents were found in the sample irradiated at 10 kGy. Furthermore, this sample presented also the highest levels of total phenolics and flavonoids and, in general, the highest antioxidant activity (EC 50 values of 0.04 to 0.24 mg/mL for the methanolic extract and 0.03 to 1.34 mg/mL for the infusion). Irradiated samples kept the anti-hepatocellular carcinoma activity, but a decrease was observed in the methanolic extract prepared from sample irradiated at 10 kGy (GI 50 =188.97 µg/mL).Overall, gamma irradiation proved to be a suitable technique of preservation of dried herbs without affecting the bioactive compounds.

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“…Microbial decontamination is required to improve their hygienic quality as well as to reduce economic loss. An irradiation dose between 5 and 30 kGy can completely inactivate microorganisms (Pérez et al, 2007;Khattak et al, 2008;Khattak and Simpson, 2010;Aouidi et al, 2011;Chiang et al, 2011). The dose required to treat each material depends on the radioresistance of the microorganisms.…”

Section: Herbsmentioning

confidence: 99%

“…The dose required to treat each material depends on the radioresistance of the microorganisms. In food with a high moisture content, microorganisms are more sensitive to radiation because more radiolytic products are generated (Al-Bachir et al, 2003;Aouidi et al, 2011). However, excess radiolytic products can damage the chemical structures of some bioactive compounds resulting in the loss of biological activities, such as 2,3,5,4 -tetrahydroxystilbene-2-0-glucoside (THSG) in Polygoni Multiflori Radix (Chiang et al, 2011).…”

Section: Herbsmentioning

confidence: 99%

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The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products

Nakornpanom

Sirisoontaralak

2014

Functional Foods and Dietary Supplements

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Gamma irradiation of air-dried olive leaves: Effective decontamination and impact on the antioxidative properties and on phenolic compounds

Cited by 24 publications

References 30 publications

Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa

Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa

Effects of gamma radiation on chemical and antioxidant properties, anti-hepatocellular carcinoma activity and hepatotoxicity of borututu

The Effect of Irradiation on Bioactive Compounds in Plant and Plant Products

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