Microbial decontamination of medicinally important herbals using gamma radiation and their biochemical characterisation

被引：35

作者：

Kumara, Sanjeev ^{[1
]}

Gautam, Satyendra ^{[1
]}

Powar, Sudhakar ^{[2
]}

Sharma, Arun ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Food Technol Div, Bombay 400085, Maharashtra, India

[2] Atharva Holist Healthcare & Foods, Bombay, Maharashtra, India

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 01期

关键词：

Herbals; Coliform; IMViC; Gamma radiation; Antioxidant; ANTIOXIDANT ACTIVITY;

D O I：

10.1016/j.foodchem.2009.06.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A comprehensive study was carried out to assess the microbiological and biochemical characteristics of four herbals, namely, rose (Rosa centifolia), guggul (Commiphora mukul), chirata (Swertia chirayita), gulvel (Tinospora cordifolia) and four herbal formulations rasayan, shatpatryadi, scrub and kashayam. Total aerobic plate count (TAPC) was in the range of 3-7 log cfu/g, whereas, presumptive coliform count in many of these samples was in the range 2-6 log cfu/g. The IMViC (indole, methyl red, Voges-Proskauer, citrate) analysis and molecular characterisation (16S rDNA sequencing) ascertained the presence of Escherichia coli in some of the samples. A gamma radiation dose of up to 10 kGy was found to be sufficient for complete microbial decontamination without affecting the bioactive properties of herbal formulations, including antioxidant potential, which was high in rasayan, shatpatryadi, scrub, rose, and guggul. The antioxidant property of these herbals could be attributed to components such as phenolics, flavonoids and colour pigments. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：328 / 335

页数：8

共 32 条

[1] Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food [J].

Achinewhu, SC ;

Ogbonna, CC ;

Hart, AD .

PLANT FOODS FOR HUMAN NUTRITION, 1995, 48 (04) :341-348

[2]

ADAM MR, 1996, FOOD MICROBIOLOGY

[3] Biological and anti-microbial activity of irradiated green tea polyphenols [J].

An, BJ ;

Kwak, JH ;

Son, JH ;

Park, JM ;

Lee, JY ;

Jo, C ;

Byun, MW .

FOOD CHEMISTRY, 2004, 88 (04) :549-555

[4]

[Anonymous], 1986, Nippon Shokuin Kogyo Gakkaishi, DOI DOI 10.3136/NSKKK1962.35.11_771

[5] Evaluation of the phenolic content, antioxidant activity and colour of Slovenian honey [J].

Bertoncelj, Jasna ;

Dobersek, Urska ;

Jamnik, Mojca ;

Golob, Terezija .

FOOD CHEMISTRY, 2007, 105 (02) :822-828

[6] Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species [J].

Chan, E. W. C. ;

Lim, Y. Y. ;

Wong, L. F. ;

Lianto, F. S. ;

Wong, S. K. ;

Lim, K. K. ;

Joe, C. E. ;

Lim, T. Y. .

FOOD CHEMISTRY, 2008, 109 (03) :477-483

[7] Evaluation of antioxidant activity of aqueous extract of some selected nutraceutical herbs [J].

Chen, Hui-Yin ;

Lin, Yuh-Charn ;

Hsieh, Chiu-Lan .

FOOD CHEMISTRY, 2007, 104 (04) :1418-1424

[8] Investigations of anti-inflammatory and antinociceptive activities of Piper cubeba, Physalis angulata and Rosa hybrida [J].

Choi, EM ;

Hwang, JK .

JOURNAL OF ETHNOPHARMACOLOGY, 2003, 89 (01) :171-175

[9]

Diehl J.F., 1995, Safety of irradiated foods

[10]

Farkas J, 1988, IRRADIATION DRY FOOD

← 1 2 3 4 →