Effect of gamma irradiation on flavonoids in strawberries

Radiation Physics and Chemistry, 2003

In unirradiated strawberries four phenolic acids (gallic acid, p-coumaric acid, caffeic acid and 4-hydroxybenzoic acid), the flavonoids (+)-catechin, (À)-epicatechin and glycosides from kaempferol and quercetin were determined by reversed phase chromatography with diode array detection. Characteristic linear dose/concentration relationships were found for 4-hydroxybenzoic acid and two unidentified compounds. One of them may be usable as marker to prove an irradiation treatment. r

Journal of Food Science, 2002

The content of phenolic acids in strawberries was determined before and after gamma-irradiation in the dose range 1 to 10 kGy. Fresh whole strawberries were irradiated, acid-base-hydrolyzed, and purified on polyamide columns. The compounds were analyzed by reversed-phase chromatography and detected with a diode-array detector. Dose/concentration relationships were obtained for gallic acid, 4-hydroxybenzoic acid, cinnamic acid, p-coumaric acid, and caffeic acid. Whereas radiolysis of the individual acids in aqueous solutions led to their efficient degradation and to a notable hydroxylation, in the complex matrix of food no hydroxylation products were formed and only the amount of 4-hydroxybenzoic acid was affected by irradiation (build up: 0.68 ± 0.04 mg kg -1 kGy -1 ).

Research, Society and Development, 2020

This study evaluated the effects of gamma radiation treatment on the profile of phenolic compounds and the quality parameters of strawberries irradiated during storage. The fruits were submitted to irradiation doses 0, 0.8; 1.6, and 2.4 kGy and stored for up to 9 days at 10°C. The levels of anthocyanins, ascorbic acid, and total phenolic compounds were evaluated, as along with the profile of these compounds and colorimetric and microbiological parameters. Our results show that the doses used preserved the studied phenolic compounds. The variation in ascorbic acid values may be due to post-harvest storage of fruits. The applied doses did not interfere in the characteristic red color of the strawberry. The irradiation dose of 2.4 kGy more efficiently controlled microorganisms and is the ideal dose to increase the shelf life of strawberries.

Food and Bioprocess Technology, 2020

The aim of this work was to study the impact of ionizing radiation (gamma radiation and electron beam, 1-3 kGy) on the antioxidants of the strawberry, through evaluation of the total phenolic and L-ascorbic acid contents, antioxidant activity, and cytotoxicity (293 T and A549 cell lines) after storage at 4°C for 15 days. Results showed that both gamma and electron beam radiation could preserve the phenolic content of strawberries during the storage. Both irradiation treatments induced the degradation on L-ascorbic acid content and indicated to increase the antioxidant activity mainly on strawberries treated at 2 kGy. Regarding cytotoxicity assay, non-tumor 293 T cells were more sensitive to strawberry extracts than A549 cells and ionizing radiation had no impact on the viability of both cell lines. These results pointed out that gamma and electron-beam radiation at 2 kGy can be used as safe and environmental friendly post-harvest treatments of strawberries to preserve their bioactive properties.

Food and Nutrition Sciences, 2011

Food irradiation has the purpose of destroying insects or microorganisms, thereby increasing the safety and shelf life of foods. Flavonoids are ubiquitous plant secondary products with radical scavenger ability. In the present study their antioxidant stability after gamma irradiation was evaluated. The flavonoids showed fast scavenger ability measured with the 2.2-diphenyl-1-picrylhydrazyl radical (DPPH) after high doses of radiation. The low damage caused by irradiation on antioxidant capacity of the flavonoids shows their potential use in combating chemical oxidation of biomolecules in irradiated foods.

scirp.org

Food irradiation has the purpose of destroying insects or microorganisms, thereby increasing the safety and shelf life of foods. Flavonoids are ubiquitous plant secondary products with radical scavenger ability. In the present study their antioxidant ...

European Food Research and Technology, 2005

A method for determination of p-hydroxybenzaldehyde, p-coumaric acid, ferulic acid, rutin and naringenin in tomatoes based on HPLC with coulometric electrode array detection was developed. After lyophilisation and extraction the compounds were separated isocratically (acetonitrile/buffer: 14:86, v:v, or acetonitrile/ buffer: 27:73, v:v, flow rate: 0.8 ml/min) on reversed phase columns (LiChrospher 60 RP select B or Spherisorb ODS2) and detected at 16 respectively 10 working electrodes set at potentials between +50 and +750 mV against palladium reference electrodes. The natural content of these components showed a strong variation between different varieties, harvests and degrees of maturity. Gamma-irradiation reduced the concentration of the phenolic compounds markedly in all tomato samples investigated, however, this change was smaller than the naturally occurring differences. The irradiation products vanillin and eriodictyol, identified in standard solutions, could not be found in irradiated tomatoes.

Trends in Food Science & Technology, 2009

Consumption of natural, fresh plant produce rich in phytochemicals and antioxidants has been reported to overcome some of the degenerative diseases that affect humans. However, improper processing, handling, and long-term storage of produce might result in minimal availability of the healthpromoting compounds. Food irradiation as a physical method for preservation has proved its efficacy over other common means of preservation, and is known to retain the quality of food and agricultural commodities. This paper summarizes the effects of ionizing (gamma and electron beam) and nonionizing (UV) radiation on the compositional changes induced in health-promoting phytochemicals and antioxidants of plant origin. The information will be beneficial for further commercialization and exploration of this novel technology on a pilot scale in food industries.

Radiation Physics and Chemistry, 2002

For ages, herbs have been used as medicine and food. Nowadays, the interest in phytotherapeutics is increasing as well as the consumer attention. Some biochemical compounds synthesized by plants as alkaloids, phenolics, flavonoids, essential oils, tannins and vitamins, influence the composition of these plant pharmacologicals, which may produce various reactions in the human body. The microbial contamination in these raw plant materials is common, and the radiation processing is one appropriate technique for the reduction of microorganism. In herbs used as food products, the changes in total b-carotene and flavonoids upon the radiation treatment were tested. The powdered and dehydrated herbs were irradiated with 60 Co gamma rays applying doses of 0, 10, 20 and 30 kGy. The botanical species investigated were rosemary (Rosmarinus officinalis Linn! e), watercress (Nasturtium officinale R. Br), artichoke (Cynara scolymus Linn! e) and sweet basil (Ocimum basilicum Linn! e). The alterations in the active principles in the herbs following increasing doses of radiation were analyzed employing various methods of extraction and chromatography. r

Phytochemistry, 2014

Grapevine cv. Tempranillo fruit-bearing cuttings were exposed to supplemental ultraviolet-B (UV-B) radiation under controlled conditions, in order to study its effect on grape traits, ripening, amino acids and flavonoid profile. The plants were exposed to two doses of UV-B biologically effective (5.98 and 9.66kJm(-2)d(-1)), applied either from fruit set to ripeness or from the onset of veraison to ripeness. A 0kJm(-2)d(-1) treatment was included as a control. UV-B did not significantly modify grape berry size, but increased the relative mass of berry skin. Time to reach ripeness was not affected by UV-B, which may explain the lack of changes in technological maturity. The concentration of must extractable anthocyanins, colour density and skin flavonols were enhanced by UV-B, especially in plants exposed from fruit set. The quantitative and qualitative profile of grape skin flavonols were modified by UV-B radiation. Monosubstituted flavonols relative abundance increased proportionally to the accumulated UV-B doses. Furthermore, trisubstituted forms, which where predominant in non-exposed berries, were less abundant as UV-B exposure increased. Although total free amino acid content remained unaffected by the treatments, the increased levels of gamma-aminobutyric acid (GABA), as well as the decrease in threonine, isoleucine, methionine, serine and glycine, revealed a potential influence of UV-B on the GABA-mediated signalling and amino acid metabolism. UV-B had an overall positive impact on grape berry composition.