Effect of gamma irradiation on antiradical activity of goji berry fruits (Lycium barbarum) evaluated by EPR spectroscopy

被引：16

作者：

Mladenova, Ralitsa B. ^{[1
]}

Aleksieva, Katerina I. ^{[1
]}

Nacheva, Iliana B. ^{[2
]}

机构：

[1] Bulgarian Acad Sci, Inst Catalysis, Acad G Bonchev Str,Bldg 11, BU-1113 Sofia, Bulgaria

[2] Agricultural Acad, Inst Cryobiol & Food Technol, Sofia 1407, Bulgaria

来源：

JOURNAL OF RADIOANALYTICAL AND NUCLEAR CHEMISTRY | 2019年 / 320卷 / 03期

关键词：

Goji berry; Gamma radiation; Free radicals; Antioxidant activity; EPR; ANTIOXIDANT CAPACITY; SCAVENGING ACTIVITY; RESONANCE; IDENTIFICATION; FOODS; ESR;

D O I：

10.1007/s10967-019-06520-x

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Antiradical activity of goji berry (Lycium barbarum) was evaluated by means of electron paramagnetic resonance spectroscopy. The goji berry samples were exposed to gamma-irradiation at doses 0.05, 2 and 10kGy. The characteristic satellite lines from cellulose radicals can prove irradiation treatment. Their intensity increase after alcohol washing and lyophilization. The fading property of satellite lines show that identification of radiation treatment is possible for 50days. The effect of irradiation on antiradical properties of goji berry extracts was investigated by radical scavenging activity using the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH). The percentages of scavenged DPPH radicals and IC50 of the extracts of goji berry before and after irradiation were calculated. The antioxidant capacity was presented in Trolox Equivalents as well. It was found out that gamma irradiation of goji berry fruits increases its antiradical activity.

引用

页码：569 / 575

页数：7

共 23 条

[11]

Kostova DV, 2012, CR ACAD BULG SCI, V65, P765

[12] Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods [J].

Luquini Gerolis, Luanai Grazieli ;

Lameiras, Fernando Soares ;

Krambrock, Klaus ;

Neves, Maria Jose .

RADIATION PHYSICS AND CHEMISTRY, 2017, 130 :177-185

[13] Effect of radiation processing on nutritional, functional, sensory and antioxidant properties of red kidney beans [J].

Marathe, S. A. ;

Deshpande, R. ;

Khamesra, Arohi ;

Ibrahim, Geeta ;

Jamdar, Sahayog N. .

RADIATION PHYSICS AND CHEMISTRY, 2016, 125 :1-8

[14] Response surface evaluation of microwave-assisted extraction conditions for Lycium barbarum bioactive compounds [J].

Mendes, Marta ;

Carvalho, Ana P. ;

Magalhaes, Julia M. C. S. ;

Moreira, Manuela ;

Guido, Luis ;

Gomes, Ana M. ;

Delerue-Matos, Cristina .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2016, 33 :319-326

[15] Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements [J].

Prior, RL ;

Wu, XL ;

Schaich, K .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (10) :4290-4302

[16]

RAFFI JJ, 1989, RADIAT PHYS CHEM, V34, P891

[17] Electron span resonance - A spectroscopic method for determining the antioxidative activity [J].

Rohn, S ;

Kroh, LW .

MOLECULAR NUTRITION & FOOD RESEARCH, 2005, 49 (10) :898-907

[18]

Sánchez-Moreno C, 2002, FOOD SCI TECHNOL INT, V8, P121, DOI [10.1177/1082013202008003770, 10.1106/108201302026770]

[19]

Sen M., 2016, RAD CHEM POLYSACCHAR, P257

[20]

Siddiqui MdW, 2014, FOOD COMPOSITION ANA, P227

← 1 2 3 →