2015
DOI: 10.1002/jsfa.7280
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Impact of electron beam irradiation on quality of sea buckthorn (Hippophae rhamnoides L.) oil

Abstract: The present investigation may be a useful starting point for irradiation processing of food or non-food matrices containing sea buckthorn oil. Thus, sea buckthorn oil safety can be ensured with minimal undesirable changes in its quality by applying irradiation doses up to 3 kGy, which allow control of the microbial contamination depending on microorganism type and initial microbial load.

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Cited by 11 publications
(2 citation statements)
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“…Unfortunately such inspections are not documented, and it cannot be confirmed whether the CTM were X-rayed during the shipping process. Some irradiation conditions have been shown to reduce antioxidant properties of nutrients in food and supplement products [Fan and Sokorai, 2007, 2008; Nemtanu and Brasoveanu, 2016], with other irradiation dosing having no effect [Saroj et al, 2007] or even a positive effect resulting in increased antioxidant activity [Hussein et al, 2011]. Unpublished data indicate that X-ray of rat chow supplemented with ACEMg at the Karolinska Institute prior to allowing it into the animal quarters resulted in greatly reduced antioxidant properties of the vitamins [M. Ulfendahl, pers.…”
Section: Discussionmentioning
confidence: 99%
“…Unfortunately such inspections are not documented, and it cannot be confirmed whether the CTM were X-rayed during the shipping process. Some irradiation conditions have been shown to reduce antioxidant properties of nutrients in food and supplement products [Fan and Sokorai, 2007, 2008; Nemtanu and Brasoveanu, 2016], with other irradiation dosing having no effect [Saroj et al, 2007] or even a positive effect resulting in increased antioxidant activity [Hussein et al, 2011]. Unpublished data indicate that X-ray of rat chow supplemented with ACEMg at the Karolinska Institute prior to allowing it into the animal quarters resulted in greatly reduced antioxidant properties of the vitamins [M. Ulfendahl, pers.…”
Section: Discussionmentioning
confidence: 99%
“…With the exposure in irradiation initially ionization of water takes place followed by the production of free radicals and peroxides [10][11][12][13][14]. However, a study of the relationship between radiation absorbed doses and possible changes in the composition of food stuffs must be carried out in order to comprehensively assess the acceptability of irradiated processed foods [15][16][17]. Any process prior to oil extraction is a key step for commercial SO production, as the color, composition and quality of SO depend upon the conditions of the process [18].…”
Section: Introductionmentioning
confidence: 99%