| Autor: |
Madureira J; Unidade de Física e Aceleradores, IST/ITN, Instituto Superior Técnico, Universidade Técnica de Lisboa, Estrada Nacional 10, 2686-953 Sacavém, Portugal. joanamadureira@itn.pt, Melo R, Botelho ML, Leal JP, Fonseca IM |
| Jazyk: |
angličtina |
| Zdroj: |
Water science and technology : a journal of the International Association on Water Pollution Research [Water Sci Technol] 2013; Vol. 67 (2), pp. 374-9. |
| DOI: |
10.2166/wst.2012.544 |
| Abstrakt: |
A preliminary study of the gamma radiation effects on the antioxidant compounds present in cork cooking water was carried out. Radiation studies were performed using radiation between 20 and 50 kGy at 0.4 and 2.4 kGy h(-1). The radiation effects on organic matter content were evaluated by chemical oxygen demand. The antioxidant activity was measured by ferric reducing power assay. The total phenolic content was studied using the Folin-Ciocalteau method. Results show that gamma radiation increases both the amount of phenolic compounds and antioxidant capacity of cork cooking water. These results highlight the potential of this technology for increasing the added value of cork waters. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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