Role of gamma irradiation on the natural antioxidants in cumin seeds

Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities ofSatureja Hortensis, Thymus Vulgaris, andThymbra Spicatafrom Turkey

“…Perez et al [12] showed that total phenolic content remained the same as that of the control in the methanol extract of Rosmarinus officinalis. For cumin seeds, Kim et al [15] found a non significant increase in the phenolic content in the irradiated cumin. As similar to our present study, De-Toledo et al [26] reported that the dose of 8 kGy promoted an increase in the content of total phenolic compounds in soybean while total phenolic content decreased at doses of 2 and 4 kGy.…”

“…Though various researchers have worked on the free radical scavenging activity of herbs and spices, [12,14,15] no data is reported on the effect of gamma irradiation on the free radical scavenging activity of S. hortensis, T. vulgaris, and T. spicata. Many researchers reported different results for effect of gamma irradiation on the free radical scavenging activity of plants.…”

“…According to another report, irradiation resulted in a non significant increase in the DPPH radical scavenging ability of cumin ethanolic extract at 1, 3, 5, and 10 kGy when compared to the control, but cumin irradiated with 10 kGy showed a non significant decrease when compared to that of cumin irradiated with 3 and 5 kGy. [15] The differences in the effect of gamma irradiation on the free radical scavenging activity of plants may be due to the difference in their chemical composition, solvent used for extraction, and other characteristics.…”

“…[12] There is growing scientific interest on the influence of irradiation processes on antioxidant activity of herb and spices. [12][13][14][15] However, the influence of gamma radiation on the antioxidant activity and total phenolic content of S. hortensis, T. vulgaris, and T. spicata has not been studied as yet. Therefore, the present study was planned to determine the effect of gamma irradiation on total phenolic content and antioxidant activity of S. hortensis, T. vulgaris, and T. spicata extracts.…”

Antioxidant properties and effect on lactic acid bacterial growth of spice extracts

“…Seed extracts of cumin (Altrooz, 2013) were able to neutralize free radicals over a period of 60 min in a DPPH assay. The ability of ethanol cumin extract to scavenge DPPH radicals and changes in the FRAP of the tested cumin extracts were observed by Kim et al (2009) Figura 1. Contenido de fenoles totales en extractos de especias (mg/g de extracto como equivalente ácido gálico).…”