Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root

Latorre, María Emilia; Narvaiz, P.; Rojas, Ana M.; Gerschenson, Lía Noemi

doi:10.1016/j.jfoodeng.2009.12.024

Cited by 61 publications

(41 citation statements)

References 100 publications

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“…Having rich fiber structure, it facilitates digestion. It is very rich as regards B vitamins (B1, B2, B3, and B6) and folic acid [6]. BT roots include both dissolved and phenolics compounds taking place in the structure of cell wall and betalain compounds [7].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antiradical Activity of Beetroot (Beta vulgarisL. var.conditivaAlef.) Grown Using Different Fertilizers

Babagil

Taşğın

Nadaroğlu

et al. 2018

Journal of Chemistry

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Fertilizers in different nitrogen forms (calcium ammonium nitrate (CAN), urea, ammonium sulfate (AS), and ammonium nitrate (AN)) and their doses (50, 100, and 150) for beetroot (BT) (Beta vulgaris L. var. conditiva Alef.) and the antioxidant and antiradical activities in the lyophilized water and alcohol extracts of BT were evaluated. In order to evaluate antioxidant and radical removing activities of BT roots, total phenolic compound amount assignment, total flavonoids amount assignment, method of Fe 3+ -Fe 2+ reduction activity using ferric cyanate reduction, cupric ions (Cu 2+ ) reducing capacity with CUPRAC method, Fe 3+ reducing capacity according to FRAP method, ferrous ions (Fe 2+ ) chelating activity, superoxide anion radical (O 2 •− ) removing activity, and 2,2 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS •+ ) radical removing activity were determined. In the study, BHA and -tocopherol were used as standard antioxidants. It was determined that water and alcohol extracts obtained from BT roots indicated reduction activities, effectively. In addition, it was also determined that these reduction activities were indicated in most BT roots grown in fertilizer media at lower percentage and that they had higher antioxidative level than that of standard antioxidants.

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Section: Introductionmentioning

confidence: 99%

Antioxidant and Antiradical Activity of Beetroot (Beta vulgarisL. var.conditivaAlef.) Grown Using Different Fertilizers

Babagil

Taşğın

Nadaroğlu

et al. 2018

Journal of Chemistry

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“…Similar to our results, Latorre et al . () found that low doses of gamma radiation (1 and 2 kGy) increased significantly ( P ≤ 0.05) the activity of POX in fresh‐cut red beetroot.…”

Section: Resultsmentioning

confidence: 94%

Effect of y‐radiation on chives safety and quality

Junqueira-Gonçalves

Zúñiga

Zárate

et al. 2012

Int J of Food Sci Tech

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Summary The effect of γ‐irradiation on the quality of chives was evaluated. The samples were irradiated at 1.0 and 2.0 kGy, stored at 4 °C for 10 days and used for microbiological (aerobic mesophilic, moulds and yeasts, E. coli and Salmonella sp), biochemical (vitamin C and lipoperoxide (MDA) contents and superoxide dismutase (SOD) and guaiacol peroxidase (POX) activity) and sensorial evaluation. For irradiated samples, the total counts of aerobic mesophilic and moulds and yeasts showed a reduction of 6 log cycles during storage, and colour analysis showed no significant difference (P > 0.05) for the b*‐value. The contents of vitamin C were not significantly affected by irradiation and storage time. The MDA contents and SOD activity changed insignificantly at both γ‐irradiation levels after storage, while POX was significantly increased (P ≤ 0.05) at 1 kGy. Samples irradiated at 2.0 kGy presented sensorial acceptance after the storage. These results show that γ‐irradiation increases the shelf life of chives without significant changes in their quality.

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“…Irradiation may decrease TPC by increasing activities of PPO and POD enzymes at some doses (Latorre et al . ). Oxidative degradation initiates by OH radicals during irradiation in the presence of water.…”

Section: Resultsmentioning

confidence: 97%

Effect of Extraction and Processing Conditions on Anthocyanins of Barberry

Ardestani

Sahari

Barzegar

2016

Journal of Food Processing and Preservation

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The effects of extraction and processing conditions including varieties (Berberis integerrima: A, Berberis vulgaris: P), solvent (water: W, ethanol: E), light (presence: L, absence: T), pH (3, 1.5), temperature (25, 50C), processes of heating (95, 80C), chilling (ref 1, 2 months), freezing (con), microwave (mic) and gamma irradiation (at doses of 0.5–10 kGy) on bioactive compounds were studied. The highest and lowest amounts (mg/100 g extract) of total phenolic (TPC), monomeric anthocyanin (MAC) and anthocyanin contents in extraction conditions, were: AET325 and PEL350, AET350 and PEL325 and delphinidin 3 glucoside in AET1.550 and peonidin 3 glucoside in PEL325, respectively. The highest and lowest amounts in processing conditions were, respectively: TPC (A7.5) and (Pmic), MAC (A0.5) and (P10), polymeric anthocyanin content (Pref2) and (A10), cyanidin 3 glucoside (A2.5) and all three delphinidin 3 glucoside, pelargonidin 3,5 diglucoside and peonidin 3 glucoside in B. vulgaris after processing were not detected. Practical Applications No data have been done about polyphenols and anthocyanins changes during processing excluding sun and shade drying (Moghaddam et al. ), in barberry fruits. The Berberis vulgaris fruit owing to its color and mellow taste is used as a seasoning in food. Berberis integerrima fruits are used to prepare juices. Polyphenols affect appearance, flavor, taste and nutrients of foods. Their beneficial activities are including antiplatelet aggregation, antioxidation, anti‐inflammatory, antitumor and estrogenic properties. They prevent from cancers and cardiovascular diseases. Some advantageous properties of anthocyanins are antimicrobial, antihepatitis A and B, antimutation, reducing blood sugar, protecting of capillary permeability and they are identified as vitamin P. These compounds have greater antioxidant ability than vitamin E, ascorbic acid and β‐carotene. According to prior researches, variety of plant, solvent, light, pH and temperature affect the yield of polyphenols and anthocyanins extraction. Therefore, we will study these parameters in this article.

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Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root

Cited by 61 publications

References 100 publications

Antioxidant and Antiradical Activity of Beetroot (Beta vulgarisL. var.conditivaAlef.) Grown Using Different Fertilizers

Antioxidant and Antiradical Activity of Beetroot (Beta vulgarisL. var.conditivaAlef.) Grown Using Different Fertilizers

Effect of y‐radiation on chives safety and quality

Effect of Extraction and Processing Conditions on Anthocyanins of Barberry

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