The effect of irradiation on antioxidant activities of sage, oregano and basil

Bağdatlıoğlu, Neriman; Taşkın, Bilge; Orman, Sibel

doi:10.1111/ijfs.12195

Cited by 2 publications

(1 citation statement)

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“…Total phenolic content and antioxidant activity of sage decreased upon irradiation at 2–4 kGy (Ben Salem et al, ). Irradiation decreased antioxidant activity and total phenolic content of basil; however, it did not affect those of sage and oregano (Bagdatlioglu, Taskin, & Orman, ). Irradiation caused reduction in total phenolic content (TPC) and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity in the methanol extracts of thyme, summer savory, and black thyme (Gumus, Albayrak, Sagdic, & Arici, ).…”

Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging and gamma-irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties

Kırkın

Güneş

2018

J Food Process Preserv

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Thyme, rosemary, black pepper, and cumin were packaged in 100% N 2 (MAP) or air (AP) and gamma-irradiated at 0, 6, or 14 kGy. The changes in antioxidant and antimicrobial activities of their essential oils and methanol extracts were determined. Irradiation decreased the total phenolic content of AP samples (except thyme). Irradiation increased the 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity in thyme extract and cumin essential oil in AP, but it decreased the activity in cumin extract (MAP). Ferric reducing antioxidant power was increased in rosemary (MAP) and thyme (MAP and AP) essential oils and rosemary (MAP and AP) and black pepper (AP) extracts, whereas it was decreased in the thyme extract (MAP) by irradiation. Irradiation increased the b-carotene-linoleic acid bleaching based antioxidant activity in essential oils of thyme (AP) and black pepper (MAP), but it decreased the activity in cumin extract (MAP). Irradiation increased antimicrobial activities of thyme and cumin essential oils. Practical applications Gamma-irradiation is frequently used in sterilization of herbs and spices, but it may affect some of their quality attributes. The irradiation-induced changes in the quality depend on atmosphere (especially on O 2 level) during the treatment and thus can be controlled by modified atmosphere packaging (MAP). The effects of the combination of gamma-irradiation and MAP on antioxidant and antimicrobial properties of thyme, rosemary, black pepper and cumin are evaluated. Irradiation had an enhancing effect on the antioxidant and antimicrobial properties of the samples in most cases and can be applied under O 2 -free modified atmospheres.

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Section: Introductionmentioning

confidence: 99%