Comparative effects of gamma and electron beam irradiation on the antioxidant potential of Portuguese chestnuts (Castanea sativa Mill.)

CIMO/Escola Superior Agrária, Instituto Politécnico de Bragança, Apartado 1172, 5301-855 Bragança, Portugal.
Food and chemical toxicology: an international journal published for the British Industrial Biological Research Association (Impact Factor: 2.9). 07/2012; 50(10):3452-5. DOI: 10.1016/j.fct.2012.07.041
Source: PubMed


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.

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    • "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: 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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