Effect of Low-dosage Electron Beam Irradiation on Antioxidant Activities of Navel Oranges during Storage at a Low Temperature of 3°C

被引：5

作者：

Cho, Yun-Jeong ^{[1
]}

Kim, Kyoung-Hee ^{[1
]}

Yook, Hong-Sun ^{[1
]}

机构：

[1] Chungnam Natl Univ, Dept Food & Nutr, Daejeon 34134, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2016年 / 25卷 / 02期

关键词：

electron-beam; irradiation; antioxidant; orange; GAMMA-IRRADIATION; QUALITY; PLASMA; COLOR; PEEL;

D O I：

10.1007/s10068-016-0084-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of low-dosage electron beam irradiation on antioxidant activities of Navel oranges during storage at a low temperature of 3 degrees C were studied. Oranges were irradiated at dosages of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy and changes in antioxidant compounds and antioxidant activities were investigated. No changes in total phenolic contents or flavonoid contents were observed with an increase in radiation dosage. Also, no differences between non-irradiated and irradiated oranges in DPPH radical scavenging and ABTS radical scavenging activities, FRAP values, and reducing powers were observed. Electron beam irradiation at dosages less than 1 kGy does not affect levels of antioxidant compounds and antioxidant activities of Navel oranges.

引用

页码：601 / 606

页数：6

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