Effect of gamma irradiation on antioxidant properties of ber (Zizyphus mauritiana) fruit

Autor:	Aparna Kuna, C. Kavitha, S. Blessy Sagar, T. Supraja, T. V. N. Padmavathi, Neeraja Prabhakar
Rok vydání:	2014
Předmět:	chemistry.chemical_classification Antioxidant DPPH Zizyphus mauritiana medicine.medical_treatment Flavonoid food and beverages chemistry.chemical_compound chemistry Biochemistry medicine TBARS Original Article Food science Irradiation Scavenging Food Science Gamma irradiation
Zdroj:	Journal of food science and technology. 52(5)
ISSN:	0022-1155
Popis:	Effect of gamma irradiation (0.25 to 1.0kGy) on antioxidant properties of ber fruit was studied. Antioxidant properties of ber fruits were determined by Scavenging DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic content and total flavonoid content. Gamma irradiation treatment up to 1.0kGy elevated the Scavenging DPPH radical activity (9 %), super oxide anion radical activity (26 %) and total flavonoid content (208 %) compared to fresh ber fruit. On the other hand it brought down the reducing power activity (65 %) and total phenolic content (18 %) as compared to raw fruit. The TBARS activity statistically increased upon irradiation of ber fruit. It indicated that total antioxidant activity decreased as TBARS value increased. Therefore 0.25 to 0.5kGy is better dose to retain the natural antioxidant in fruit.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15c272d1be6573b6fe330f1a109523a9 https://pubmed.ncbi.nlm.nih.gov/25892819 Zobrazit plný text záznamu Full text from SpringerLink