Effect of ionising radiation on polyphenolic content and antioxidant potential of parathion-treated sage (Salvia officinalis) leaves

Salem, Intidhar Ben; Fekih, Sana; Sghaier, Haïtham; Bousselmi, Mehrez; Saidi, Mouldi; Landoulsi, Ahmed; Fattouch, Sami

doi:10.1016/j.foodchem.2013.04.008

Cited by 22 publications

(7 citation statements)

References 36 publications

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“…The low doses of radiation stimulate the accumulation and synthesis of antioxidant molecules de novo may be due to increased gene expression (Gicquel, Esnault, Jorrin-Novo, & Cabello-Hurtado, 2011;Hong et al, 2014) and increased monomer degradation of some polyphenols (Ben Salem et al, 2013;Vardhan & Shukla, 2017). The elevated doses of radiation, on the other side, reduced the content of nonenzymatic and enzymatic antioxidants because the plant loses its capacity to overcome oxidative injury (De Micco et al, 2014).…”

Section: Effect Of X-ray On Nonenzymatic Antioxidantsmentioning

confidence: 99%

X-ray irradiation changes germination and biochemical analysis of two genotypes of okra (Hibiscus esculentus L.)

Rezk

Al-Khayri

Al-Bahrany

et al. 2019

Journal of Radiation Research and Applied Sciences

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The objective of this research was to examine the response of different X-ray doses to two okra genotypes, Hassawi okra and the commercial Clemenson genotype on germination and biochemical analysis. The two genotypes of the okra were subjected to various X-ray doses (0-100 Gy). The findings have been shown that the low doses of X-ray up to 5 Gy caused a significant increase in all morphological criteria, total pigment, enzymatic (ascorbic acid, glutathione, and anthocyanin) and nonenzymatic antioxidants (ascorbate peroxidase, catalase, and superoxide dismutase) in the two okra genotypes as compared with untreated plants. On the other side, the high doses of X-ray above 5 Gy considerably decreased all the above parameters and significantly increased lipid peroxidation and oxidative damage (hydrogen peroxide and superoxide anion) in the two okra genotypes as compared with untreated plants. In conclusion, the low doses of X-ray caused stimulation effect and may be used to improve plant growth and alleviate the stress effects. Okra Hassawi genotype is more sensitive to X-ray than the other genotype.

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Section: Effect Of X-ray On Nonenzymatic Antioxidantsmentioning

confidence: 99%

X-ray irradiation changes germination and biochemical analysis of two genotypes of okra (Hibiscus esculentus L.)

Rezk

Al-Khayri

Al-Bahrany

et al. 2019

Journal of Radiation Research and Applied Sciences

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“…Several studies have reported that irradiation may affect antioxidant and antimicrobial activities depending on the dose and type of spices. Total phenolic content and antioxidant activity of sage decreased upon irradiation at 2–4 kGy (Ben Salem et al, ). Irradiation decreased antioxidant activity and total phenolic content of basil; however, it did not affect those of sage and oregano (Bagdatlioglu, Taskin, & Orman, ).…”

Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging and gamma-irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties

Kırkın

Güneş

2018

J Food Process Preserv

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Thyme, rosemary, black pepper, and cumin were packaged in 100% N 2 (MAP) or air (AP) and gamma-irradiated at 0, 6, or 14 kGy. The changes in antioxidant and antimicrobial activities of their essential oils and methanol extracts were determined. Irradiation decreased the total phenolic content of AP samples (except thyme). Irradiation increased the 2,2-diphenyl-2-picrylhydrazyl radical scavenging activity in thyme extract and cumin essential oil in AP, but it decreased the activity in cumin extract (MAP). Ferric reducing antioxidant power was increased in rosemary (MAP) and thyme (MAP and AP) essential oils and rosemary (MAP and AP) and black pepper (AP) extracts, whereas it was decreased in the thyme extract (MAP) by irradiation. Irradiation increased the b-carotene-linoleic acid bleaching based antioxidant activity in essential oils of thyme (AP) and black pepper (MAP), but it decreased the activity in cumin extract (MAP). Irradiation increased antimicrobial activities of thyme and cumin essential oils. Practical applications Gamma-irradiation is frequently used in sterilization of herbs and spices, but it may affect some of their quality attributes. The irradiation-induced changes in the quality depend on atmosphere (especially on O 2 level) during the treatment and thus can be controlled by modified atmosphere packaging (MAP). The effects of the combination of gamma-irradiation and MAP on antioxidant and antimicrobial properties of thyme, rosemary, black pepper and cumin are evaluated. Irradiation had an enhancing effect on the antioxidant and antimicrobial properties of the samples in most cases and can be applied under O 2 -free modified atmospheres.

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“…During the last decades, medicinal and aromatic plants have been extensively studied and found be excellent sources of bioactive and health-promoting compounds (Ben Salem et al 2013). Some compounds (i.e.…”

Section: Introductionmentioning

confidence: 99%

Ecophysiological and antioxidant traits of Salvia officinalis under ozone stress

Pellegrini

Francini

Lorenzini

et al. 2015

Environ Sci Pollut Res

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Ecophysiological and antioxidant traits were evaluated in sage (Salvia officinalis) plants exposed to 120 ppb of ozone for 90 consecutive days (5 h day(-1)). At the end of fumigation, plants showed slight leaf yellowing that could be considered the first visual symptom of leaf senescence. Ozone-stressed leaves showed (1) reduced photosynthetic activity (-70 % at the end of exposure), (2) chlorophyll loss (-59 and -56 % of chlorophyll a and b concentrations, starting from 30 days from the beginning of exposure), and (3) cellular water deficit (-12 % of the relative water content at the end of the fumigation). These phenomena are indicative of oxidative stress in the chloroplasts (as confirmed by the strong degradation of β-carotene) despite the photoprotection conferred by xanthophyll cycle [as demonstrated by the significant rise of de-epoxidation index, reaching the maximum value at the end of the treatment (+69 %)], antioxidant compounds [as confirmed by the increase of phenols (in particular caffeic acid and rosmarinic acid)], and water-soluble carbohydrates (especially monosaccharides). By means of combined ecophysiological and biochemical approaches, this study demonstrates that S. officinalis is able to activate an adaptive survival mechanism allowing the plant to complete its life cycle even under oxidative stressful conditions.

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Effect of ionising radiation on polyphenolic content and antioxidant potential of parathion-treated sage (Salvia officinalis) leaves

Cited by 22 publications

References 36 publications

X-ray irradiation changes germination and biochemical analysis of two genotypes of okra (Hibiscus esculentus L.)

X-ray irradiation changes germination and biochemical analysis of two genotypes of okra (Hibiscus esculentus L.)

Modified atmosphere packaging and gamma-irradiation of some herbs and spices: Effects on antioxidant and antimicrobial properties

Ecophysiological and antioxidant traits of Salvia officinalis under ozone stress

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