Influence of gamma irradiation in the antioxidant potential of chestnuts (Castanea sativa Mill.) fruits and skins

被引：31

作者：

Antonio, Amilcar L. ^{[1
,2
]}

Fernandes, Angela ^{[1
]}

Barreira, Joao C. M. ^{[1
,3
]}

Bento, Albino ^{[1
]}

Luisa Botelho, M. ^{[2
]}

Ferreira, Isabel C. F. R. ^{[1
]}

机构：

[1] Inst Politecn Braganca, Escola Super Agr, CIMO, P-5301855 Braganca, Portugal

[2] Inst Tecnol & Nucl, Unidade Fis & Aceleradores, GTRPP, P-2686953 Sacavem, Portugal

[3] Univ Porto, Fac Farm, Dept Ciencias Quim, REQUIMTE, P-4099030 Oporto, Portugal

来源：

FOOD AND CHEMICAL TOXICOLOGY | 2011年 / 49卷 / 09期

关键词：

Irradiated chestnuts; Gamma irradiation; Antioxidant activity; Phenolics/flavonoids; HEALTH;

D O I：

10.1016/j.fct.2011.02.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

As seasonal products chestnuts have to be post-harvest treated to increase their shelf-life. The most common preservation method for chestnuts is the chemical fumigation with methyl bromide, a toxic agent that is under strictly Montreal Protocol due to its adverse effects on human health and environment. Food irradiation is a possible feasible alternative to substitute the traditional quarantine chemical fumigation treatment. This preliminary study evaluated the influence of gamma irradiation in the antioxidant potential of chestnut fruits and skins, through several chemical and biochemical parameters. The bioactive compounds (phenolics and flavonoids) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, reducing power and inhibition of beta-carotene bleaching capacity were determined. The obtained results seem to indicate that the storage favoured chestnuts antioxidant potential. Furthermore, the application of gamma irradiation also seems to be advantageous for antioxidant activity, independently of the dose used (0.27 +/- 0.04 kGy or 0.54 +/- 0.04 kGy). (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：1918 / 1923

页数：6

共 19 条

[1]

[Anonymous], 1992, ANN BOOK ASTM STAND

[2] Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit [J].

Barreira, Joao C. M. ;

Ferreira, Isabel C. F. R. ;

Oliveira, M. Beatriz P. P. ;

Pereira, Jose Alberto .

FOOD CHEMISTRY, 2008, 107 (03) :1106-1113

[3] Leaves, flowers, immature fruits and leafy flowered stems of Malva sylvestris: A comparative study of the nutraceutical potential and composition [J].

Barros, Lillian ;

Carvalho, Ana Maria ;

Ferreira, Isabel C. F. R. .

FOOD AND CHEMICAL TOXICOLOGY, 2010, 48 (06) :1466-1472

[4] Monte Carlo simulations and dosimetric studies of an irradiation facility [J].

Belchior, A. ;

Botelho, M. L. ;

Vaz, P. .

NUCLEAR INSTRUMENTS & METHODS IN PHYSICS RESEARCH SECTION A-ACCELERATORS SPECTROMETERS DETECTORS AND ASSOCIATED EQUIPMENT, 2007, 580 (01) :70-72

[5] Castanea sativa Mill. leaves as new sources of natural antioxidant:: An electronic spin resonance study [J].

Calliste, CA ;

Trouillas, P ;

Allais, DP ;

Duroux, JL .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (02) :282-288

[6]

Codex Alimentarius Commission, 2020, COD INT FOOD SAF STA

[7]

Directive 1999/2/EC, 1999, OFFICIAL J EUROPEA L, VL66, P0016

[8]

Engler MB, 2006, NUTR REV, V64, P109, DOI 10.1111/j.1753-4887.2006.tb00194.x

[9]

IAEA, 2002, TECHN REP SER IAEA

[10] 3-D dose distributions for optimum radiation treatment planning of complex foods [J].

Kim, J. ;

Moreira, R. G. ;

Huang, Y. ;

Castell-Perez, M. E. .

JOURNAL OF FOOD ENGINEERING, 2007, 79 (01) :312-321

← 1 2 →