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The degradation of Reactive Yellow 18 (RY-18), induced by gamma radiation in aqueous medium, was carried out as a function of gamma radiation dose (5–20 kGy) and concentration of hydrogen peroxide, the initial dye concentration and pH of the solution were optimized for the maximum degradation efficiency. Gamma radiations alone and in combination with H2O2 were used to degrade the RY-18. A degradation rate of 99% was achieved using an absorbed dose of 20 kGy, 0.6 mL H2O2 in acidic pH. Variations in the functional groups of untreated and treated RY-18 were determined by FTIR analysis. The LCMS technique was used to determine the intermediates formed during the degradation process. The cytotoxicity and mutagenicity of RY-18 were studied by hemolytic and Ames tests, respectively. There were significant reductions in cytotoxicity and mutagenicity in response to gamma radiation treatment. Cytotoxicity was reduced from 15.1% to 7.6% after treatment with a 20 kGy absorbed dose of gamma radiations with 0.6 mL H2O2. Mutagenicity was reduced by 81.3% and 82.3% against the bacterial strains TA98 and TA100 after treatment with a 20 kGy absorbed dose with 0.6 mL H2O2. The advanced oxidation process efficiency was evaluated using the byproduct formations, which were low-molecular-weight organic acid units, which through further oxidation were converted into carbon dioxide and water end products. Based on RY-18 degradation, cytotoxicity and mutagenicity reduction, the gamma radiation in combination with H2O2 has potential for the removal of dye from the effluents.

Cinnamon has been using as a fragrant plant and spice. Cinnamon is a member of family Lauraceae. Cinnamon has been used as a traditional medicine to reduce blood glucose level in diabetes and to control Blood pressure, Tumor Growth, Parkinson's and Alzheimer's diseases. Cinnamon nutritional composition revealedthat it contained a significant value of mineral, vitamins, and the main bioactive component is cinnamaldehyde. Cinnamon caloric content was determined as ofcarbohydrate (CHO), protein, fat, fiber, moisture and ash. Cinnamon contained the uppermost amount of carbohydrate(53.37%) in T1 and the lowermost amount of ash (1.25%) in T3. The mineral content of macro-elements and micro-elements were determined fromchromium (Cr), manganese (Mn), iron (Fe), zinc (Zn), magnesium (Mg), phosphorus (P), calcium (Ca), potassium (K) and sodium (Na). The content of minerals in Cinnamon contained the highest amount of potassium (135.2) in T1 and the lowest sodium in T2. The content of vitaminsin Cinnamon contained the fat-solubleand water-soluble vitamins A, K, E, D, β-caroteneand C, B12, B9, B6, B3, B2, B1were determined. Amongst the vitamins, cinnamon contained the uppermostvalue ofβ-carotene (112) and the lowermostvalue of vitamin B6 (0.158). Bioactive compounds of Cinnamon were determined cinnamaldehyde, cinnamyl acetate, β-caryophyllene and coumarin. Among the bioactive compounds in Cinnamon contained the uppermostvalue of cinnamaldehyde (64.56). The antioxidant capacity of cinnamon bark extract was (49 μg/mL). Conclusively,cinnamon is enriched with nutritional values. So, it can be used in the treatment of various disease.

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