Comparative effects of gamma and electron beam irradiation on the antioxidant potential of Portuguese chestnuts (Castanea sativa Mill.)
Chestnuts (Castanea sativa Mill.) are widely consumed all over the world, and have been recently studied for their antioxidant potential. The present study reports the effect of e-beam and gamma radiation (doses of 0, 0.5, 1 and 3kGy) on the antioxidant potential of Portuguese chestnuts. Irradiation might be an alternative preservation method, since Methyl Bromide, a widely used fumigant, was banished by the European Union in 2010 due to its toxicity. The antioxidant activity was evaluated through 2,2-diphenyl-1-pycrylhydrazyl (DPPH) free radical scavenging activity assay, reducing power by the Ferricyanide/Prussian blue assay, and lipid peroxidation inhibition by β-carotene/linoleate and thiobarbituric acid reactive substances (TBARS) assays. The analysis of total phenolics and flavonoids was performed by spectrophotometric assays. Irradiated samples preserved total phenolics content (but not flavonoids) and revealed higher antioxidant activity (lower EC(50) values) than the control samples. The most indicated doses to maintain antioxidants content, and to increase antioxidant activity were 1 and 3kGy for electron beam and gamma radiation, respectively.
Available from: Chung-Yi Wang
- "The best electron beam radiation dose for the maintenance of antioxidant content and to increase antioxidant activity was 1 kGy. Carocho, Antonio, et al., 2012 Chestnuts 0, 0.5, 1, 3 and 6 kGy The irradiation dose did not result in any appreciable changes, either individually or in total (27-28 mg/g) organic acid contents. Electron beam irradiation might constitute a valuable alternative for chestnut conservation. "
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ABSTRACT: Electron-beam irradiation (EBI) is a novel food decontamination technology that uses low-dose ionizing radiation in the treatment of crops or food, to eliminate microbial contamination. Additionally, EBI inhibits the germination of crops and controls the ripening rate of vegetables and fruits, extending the shelf life of these products. EBI is a low cost, environment friendly, and time effective alternative to the traditional thermal decontamination technology. EBI, which has been approved by the USFDA, can be applied as an alternative to chemical fumigation of food. EBI inhibits a variety of foodborne pathogens, and effectively maintains food quality, significantly extending the shelf life. Better food preservation can be achieved by using EBI as a hurdle technology, in combination with other traditional or non-traditional food processing technologies. EBI uses low-dose radiation for decontamination, which reduces the risk of microbial hazards in food. However, from the perspective of food safety, it must be proven that EBI exerts no adverse effect on the nutrition or residual radiation in the food, before it is applied in the food processing industry. Based on a previous literature review, this paper introduces the applications, and decontamination mechanism of EBI, and the radiation detection technology. Advances in EBI usage for a variety of fruits, vegetables, cereals, beans, poultry, meat, and seafood have been summarized. Emphasis is laid on a few important directions to be investigated in future research. EBI is expected to have wide commercial usage in the improvement of food and agricultural product quality, and in reducing the risk of microbial hazards in niche products.
Trends in Food Science & Technology 03/2015; 63(1). DOI:10.1016/j.tifs.2015.03.005 · 4.65 Impact Factor
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ABSTRACT: Since 2010, methyl bromide, a widely used fumigant was banned from the European Union under the Montreal Protocol guidelines, due to its deleterious effects on health and risk to the environment. Since then, many alternatives for chestnut conservation have been studied (hot water dip treatment being the most common), among them, electron beam irradiation has been proposed as being a safe, clean and cheap alternative. Herein, the effects of this radiation at different doses up to 6 kGy and over storage up to 60 days in the amounts and profile of nutritionally important organic acids were evaluated. Chestnuts contained important organic acids with quinic and citric acids as main compounds. Storage time, which is traditionally well accepted by consumers, caused a slight decrease on quinic (13 to 9 mg/g), ascorbic (1.2 to 0.8 mg/g), malic (5 to 4 mg/g), fumaric (0.4 to 0.3 mg/g) and total organic (33 to 26 mg/g) acids content. Otherwise, irradiation dose did not cause appreciable changes, either individually or in total (28 to 27 mg/g) organic acid contents. Electron beam irradiation might constitute a valuable alternative for chestnut conservation.
Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association 01/2013; 55. DOI:10.1016/j.fct.2013.01.031 · 2.90 Impact Factor
Available from: Ali Jahanban-Esfahlan
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ABSTRACT: Background: Gamma radiation has been widely used as a post-harvest food preservation process for many years. Irradiation can affect the content of phytochemicals. During processing of almonds, large amounts of by-products such as hull and shell are produced. This study evaluates the effect of gamma radiation on phytochemical content and antioxidant activity of none stored (H1) and stored (H2) almond hull. Methods: Both almond hull samples were irradiated with 0, 2, 6 and 10 kGy gamma rays. Total phenolic content (TPC), total flavonoid content (TFC) and bioactivity of the treated samples extracts were investigated by various In vitro colorimetric methods. Results: Irradiation dose of 10 kGy slightly decreased the TPC and TFC values but maintained FRAP value in H1 extracts. The TPC of H2 was increased (p<0.05) at the dose of 10 kGy, while the TFC and FRAP values were constant. 2 kGy dose of gamma irradiation slightly increased the antiradical activity of H1 and H2, but the other doses significantly reduced antiradical activity of extracts. Conclusion: Results showed that gamma irradiation can change the antioxidant content and activity of almond hull.
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