Influence of Ionizing Radiation on Antioxidant Enzymes in Three Species of Trigonella

Al-Rumaih, Muna M.; Al-Rumaih, May M.

doi:10.3844/ajessp.2008.151.156

Cited by 51 publications

(26 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, it is believed that thermal treatments are the main cause of the depletion in natural antioxidants (Mokbel and Hashinaga, 2005;Mohan et al, 2008;Al-Rumaih and Al-Rumaih, 2008). In this study, increasing the boiling temperature to more than 100°C seemed to cause depletion in the antioxidant content (Fig.…”

Section: Discussionmentioning

confidence: 90%

Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

Rahim

Salihon

Yusoff

et al. 2010

American Journal of Applied Sciences

View full text Add to dashboard Cite

Problem statement: Processing of food involving heat will contribute to loss of nutritional content, thus it is important to measure and control temperature and time to reduce the loss. Approach: Examine the effects of variations in boiling temperature and boiling time on the antioxidant activity of the boiling extract of Plecranthus amboinicus Lour. Fresh plants were boiled at 45, 60, 100 and 120°C for 1, 2 and 3 h respectively. The decoction was then filtered and the antioxidant activities of the extracted samples were measured on the basis of the scavenging activity of the stable 1,1-Diphenyl-2-Picrylhydrazyl (DPPH) free radical scavenging assay. Results: The antioxidant activity increased with the rise of temperature from 45-100°C but dropped when the extraction temperature was raised to 120°C. Two hours boiling time gave the highest antioxidant activities, but with no significant difference compared to 1 h boiling time (p>0.05). However, 3 h of boiling gave significantly (p<0.05) less antioxidant activity in the extract. Conclusion: Knowing the best boiling temperature and time will guide the future research in preserving antioxidant content of the plant when processing by boiling.

show abstract

Section: Discussionmentioning

confidence: 90%

Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

Rahim

Salihon

Yusoff

et al. 2010

American Journal of Applied Sciences

View full text Add to dashboard Cite

show abstract

“…Free radicals readily react with almost all structural and functional organic molecules, causing metabolic disorders at the cellular level. Cell membranes may lose their stability and permeability, resulting in structural damage to the cell and physiological disorders (AL-RUMAIH; AL-RUMAIH, 2008;MOGHADDAM et al, 2011). The percentage of abnormal VX04-6828 seedlings was low at 50 and 100 Gy and gradually increased at higher doses, whereas the frequency of abnormal VX04-5692 seedlings was higher than that of VX04-6828 at low radiation doses and increased with increasing radiation dose and storage time (Figure 4).…”

Section: Resultsmentioning

confidence: 99%

High gamma irradiation doses and long storage times reduce soybean seed quality

Nobre

Sediyama

Arthur

et al. 2016

SCA

View full text Add to dashboard Cite

High quality seeds are required for soybean production. This study evaluated the effect of gamma irradiation and storage time on seed quality in soybean lines VX04-6828 and VX04-5692. Seeds were gamma irradiated ( 60 Co) with 0, 50, 150, and 250 Gy. After the first seed production cycle (M1), the harvested seeds were stored in the laboratory for 0, 2, 4, and 6 months. Moisture content, seed quality (germination rate, dead seeds, and normal and abnormal seedlings), and seed vigor (first germination count, germination index, and seedling length) were determined. Data were submitted to analysis of variance for each soybean line using a 4 x 4 factorial design (four storage times x four gamma irradiation doses). Response surfaces were constructed based on the F test significance (p ≤ 0.05). VX04-5692 seeds were more sensitive to gamma radiation than were VX04-6828 seeds. Soybean seed quality was highest in M2 seeds derived from seeds irradiated with less than 100 Gy and stored for up to two months. High gamma irradiation doses and long storage times reduced soybean seed quality. Key words: Germination. Glycine max. Gamma radiation. Vigor. ResumoSementes de elevada qualidade fisiológica são necessárias à produção e à comercialização da soja. Portanto, avaliaram-se os efeitos da radiação gama e do armazenamento na qualidade fisiológica de sementes das linhagens de soja VX04-6828 e VX04-5692. As sementes dessas linhagens foram irradiadas com 0, 50, 150 e 250 Gy de radiação gama ( 60 Co). Após o primeiro ciclo de produção (M1), as sementes foram armazenadas em condições laboratoriais e avaliadas aos 0, 2, 4 e 6 meses, quanto ao teor de água das sementes e à qualidade fisiológica, por meio dos testes de germinação (plântulas normais, anormais e sementes mortas) e de vigor (primeira contagem de germinação, índice de velocidade de germinação e comprimento das plântulas). Os resultados foram submetidos à análise de variância para cada linhagem, utilizando-se o modelo fatorial 4 x 4 (quatro tempos de armazenamento x quatro doses de radiação gama). Com base no teste F (p < 0,05), foi realizado o ajuste de superfícies de resposta. As sementes da linhagem VX04-5692 são mais sensíveis à radiação gama que da linhagem Vx04-6828. Melhor qualidade fisiológica das sementes M2 de soja é expressa em doses inferiores a 100 Gy e armazenadas até 2 meses. Doses elevadas de radiação gama e longo período de armazenamento reduzem a qualidade fisiológica das sementes de soja. Palavras-chave: Germinação. Glycine max. Radiação gama. Vigor.

show abstract

“…A similar phenomenon was observed during our experiment in regards to SOD and GPx activities. Other authors also showed that irradiation of plants and photosynthetic microorganisms with relatively low-doses of irradiation resulted in accelerated cell proliferation, germination rate, cell growth, stress resistance, enzyme activity and increased crop yields [4,5,[22][23][24][25]. All doses provoked the decrease of CAT activity (significant only at 100 and 120 Gy) and the maximum decrease was detected at 120 Gy (62.4%), (Figure 3).…”

Section: Resultsmentioning

confidence: 99%

“…Irradiation processing by γ-irradiation up to a dose of 1 kGy has been recommended for quarantine treatment of legumes including soybeans [1]. Gamma irradiation can be also used to develop economically improved sorts of different plants (varietes with high productivity potential, resistant to dieases, salt and environmental factors) [2][3][4][5]. Research on the effects of γ-irradiation on food has been done with a little information avaliable on antioxidant system in plants.…”

Section: Introductionmentioning

confidence: 99%

Effects of γ-irradiation on antioxidant activity in soybean seeds

2009

View full text Add to dashboard Cite

There are some reports that low doses of γ-irradiation could induce antioxidant activities in plant material, including soybean. Irradiation, required for the inactivation of some pathogens and induction of mutations, may have adverse effects on sensorial, nutritional and antioxidant qualities. The effects of different γ-irradiation doses (100-200 Gy) on antioxidant properties of soybean seeds was investigated. In this study, we report the results obtained by analysis of antioxidant enzyme activities, reduced glutathione, malonyldialdehyde (MDA) and hydroxyl (HO˙) radical quantities, soluble protein content, and total antioxidant activity in irradiated soybean seeds. Antioxidant enzyme activities were affected due to high irradiation intensity. Significant changes of total antioxidant activity and MDA and HO˙quantities were observed only under the highest irradiation dose, with a 15.7% reduction in total antioxidant activity, MDA quantity increase of 21.6%, and HO˙ radical quantity increase of 79.3% compared to the non-irradiated control. The total soluble protein content increased slightly.

show abstract

Influence of Ionizing Radiation on Antioxidant Enzymes in Three Species of Trigonella

Cited by 51 publications

References 32 publications

Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

Effect of Temperature and Time to the Antioxidant Activity in Plecranthus amboinicus Lour.

High gamma irradiation doses and long storage times reduce soybean seed quality

Effects of γ-irradiation on antioxidant activity in soybean seeds

Contact Info

Product

Resources

About