Extending the use of irradiation to preserve chemical and bioactive properties of medicinal and aromatic plants: A case study with four species submitted to electron beam

被引:7
作者
Pereira, Eliana [1 ]
Antonio, Amilcar L. [1 ]
Rafalski, Andrzej [2 ]
Barreira, Joao C. M. [1 ]
Barros, Lillian [1 ]
Ferreira, Isabel C. F. R. [1 ]
机构
[1] Inst Politecn Braganca, ESA, Ctr Invest Montanha CIMO, P-5301855 Braganca, Portugal
[2] Inst Nucl Chem & Technol, Ctr Radiat Res & Technol, PL-03195 Warsaw, Poland
关键词
Irradiation; Aromatic plants; Chemical composition; Bioactivity; GAMMA-IRRADIATION; MELISSA-OFFICINALIS; L; SPICES; DECONTAMINATION; ANTIOXIDANT;
D O I
10.1016/j.indcrop.2015.09.073
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
The effects of gamma irradiation on Aloysia citrodora,Melissa officinalis, Meads melissophyllum and Mentha piperita were previously evaluated. Herein, the same species were treated with electron-beam irradiation (EB) and the same parameters were evaluated. Instead of presenting absolute values for each studied parameter, data were evaluated as percentage of induced variation. Besides the newly obtained results, data from a previous work was recalled and normalized in the same manner. Several examples of percentage variations specific to a plant species or irradiation condition were found. Nevertheless, it was not possible to identify unequivocal trends. Even so, when evaluated in an integrative way, the parameters with highest discriminating ability among irradiation conditions or plant species were fatty acids and bioactive indicators. Comparing the effects of gamma and EB irradiations, it might be concluded that the most suitable solution to irradiate aromatic plants would be EB, independently of the used dose. (C) 2015 Elsevier B.V. All rights reserved.
引用
收藏
页码:972 / 982
页数:11
相关论文
共 24 条
  • [1] AOAC, 1995, OFFICIAL METHODS ANA
  • [2] Phenolic profiles of cultivated, in vitro cultured and commercial samples of Melissa officinalis L. infusions
    Barros, Lillian
    Duenas, Montserrat
    Dias, Maria Ines
    Sousa, Maria Joao
    Santos-Buelga, Celestino
    Ferreira, Isabel C. F. R.
    [J]. FOOD CHEMISTRY, 2013, 136 (01) : 1 - 8
  • [3] Haleem R. M., 2014, SAUDI PHARM J
  • [4] Low-Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality
    Hsu, Wei-Yea
    Simonne, Amarat
    Jitareerat, Pongphen
    Marshall, Maurice R., Jr.
    [J]. JOURNAL OF FOOD SCIENCE, 2010, 75 (04) : M222 - M230
  • [5] Changing attitudes to irradiation throughout the food chain
    Hunter, C
    [J]. RADIATION PHYSICS AND CHEMISTRY, 2000, 57 (3-6) : 239 - 243
  • [6] Irradiation effects on color and functional properties of persimmon (Diospyros kaki L. folium) leaf extract and licorice (Glycyrrhiza Uralensis Fischer) root extract during storage
    Jo, C
    Son, JH
    Shin, MG
    Byun, MW
    [J]. RADIATION PHYSICS AND CHEMISTRY, 2003, 67 (02) : 143 - 148
  • [7] Effect of radiation processing on meat tenderisation
    Kanatt, Sweetie R.
    Chawla, S. P.
    Sharma, Arun
    [J]. RADIATION PHYSICS AND CHEMISTRY, 2015, 111 : 1 - 8
  • [8] Microbiological decontamination of botanical raw materials and corresponding pharmaceutical products by irradiation
    Katusin-Razem, B
    Novak, B
    Razem, D
    [J]. RADIATION PHYSICS AND CHEMISTRY, 2001, 62 (2-3) : 261 - 275
  • [9] Molins R., 2001, Food irradiation: Principles and application
  • [10] Identification of phenolic components in dried spices and influence of irradiation
    Nagy, Tristan O.
    Solar, Sonja
    Sontag, Gerhard
    Koenig, Juergen
    [J]. FOOD CHEMISTRY, 2011, 128 (02) : 530 - 534