Gamma irradiation affects the total phenol, anthocyanin and antioxidant properties in three different persian pistachio nuts

The effects of gamma irradiation (GR) on total phenol, anthocyanin and antioxidant activity were investigated in three different Persian pistachio nuts at doses of 0, 1, 2 and 4kGy. The antioxidant activity, as determined by FRAP and DPPH methods, revealed a significant increase in the 1-2kGy dose range. Total phenol content (TPC) revealed a similar pattern or increase in this range. However, when radiation was increased to 4kGy, TPC in all genotypes decreased. A radiation dose of 1kGy had no significant effect on anthocyanin content of Kale-Ghouchi (K) and Akbari (A) genotypes, while it significantly increased the anthocyanin content in the Ghazvini (G) genotype. In addition, increasing the radiation to 4kGy significantly increased the anthocyanin content of K and G genotypes. To conclude, irradiation could increase the phenolic content, anthocyanin and antioxidant activity of pistachio nuts.