γ-Irradiation damage to leaf vacuole membranes of Chelidonium majus

Sato, Momoko; Yokoyama, Sumie; Koshiba, Tomokazu; Watanabe, Masami; Hiraoka, Atushi

doi:10.1016/0098-8472(94)e0015-v

Cited by 12 publications

(3 citation statements)

References 27 publications

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“…Fan and others (2005) reported that the phenolics content of vegetables had similar trends when compared to FRAP values, and that the phenolic content and FRAP values were correlated well ( r = 0.78, P < 0.01). Sato and others (1995) suggested that the anti‐oxidants in plant tissues acting as radical scavengers protected the vacuolar membrane from radiation damage. Alexandropoulou and others (2005) reported that protein and iron interact with green tea polyphenols during an in vitro digestion and that this decreases their anti‐oxidant capacity.…”

Section: Resultsmentioning

confidence: 99%

Effects of Gamma Irradiation on the Biological Activity of Green Tea Byproduct Extracts and a Comparison with Green Tea Leaf Extracts

Lee

Sohn

et al. 2006

Journal of Food Science

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Green tea byproduct extract powder, a major byproduct of the green tea industry, was prepared and investigated for its biological activities after a gamma‐irradiation treatment for the purpose of a brightened color. The color, total phenolic contents, antioxidative activity, tyrosinase inhibition activity, cancer cell proliferation inhibition effect, and antimutagenicity were measured and compared with those of a green tea leaf extract powder. Hunter L* values of the irradiated green leaf and byproduct extracts were increased in a comparison with the nonirradiated extracts. The contents of total phenolic compounds of the green tea leaf and byproduct extracts were 424.2 ± 11.45 and 335.5 ± 18.65 mg/g of sample, respectively. The 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging activity of the 20 ppm green tea leaf and byproduct extracts were 68.2% and 57.6%, respectively. Ferric‐reducing ability of the samples showed similar results to the DPPH radical scavenging capacity. The samples showed an inhibition of tyrosinase and also a cancer cell proliferation inhibition effect. Especially, the antimutagenicities of the byproduct extracts showed a strong inhibition effect (96.20% and 57.77%) on 3‐amino‐1,4‐dimethyl‐5H‐pyrido[4,3‐b]indole (Trp) and 2‐nitrofluorene (NF), respectively. Results indicated that, although the biological activity of green tea byproduct extracts is less than that of green tea leaf extract, it may be a potential source of a functional ingredient. In addition, irradiation can be applied to improve the color and biological activity of the material.

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Section: Resultsmentioning

confidence: 99%

Effects of Gamma Irradiation on the Biological Activity of Green Tea Byproduct Extracts and a Comparison with Green Tea Leaf Extracts

Lee

Sohn

et al. 2006

Journal of Food Science

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“…The hardness reduced from 284 to 134 N (47.18%), 633 to 231 N (36.49%) and 713 to 422 N (59.18%) in case of potato, carrot and beetroot, respectively when the dose was varied up to 12 kGy. The increase in cell permeability due to increase in irradiation doses were reported by Hayashi, Todoriki, and Nagao (1992) Sato, Yokoyama, Koshiba, Watanabe, and Hiraoka (1995). The radiation induced softening was reported in case of potato (Rastogi & Raghavarao, 2004a), carrot (Rastogi et al, 2004b), tomato (Magee et al, 2003), apple (Wang & Chao, 2003a).…”

Section: Effect Of Irradiation On Textural Propertiesmentioning

confidence: 92%

Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot

Nayak

Suguna

Narasimhamurthy

et al. 2007

Journal of Food Engineering

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“…After many experiments, Food and Agriculture Organization/Intl. Atomic Energy Agency/World Health Organization (FAO/IAEA/WHO 1991a, 1991b, 1992, 1994, 1995 announced that dosages of irradiation not more than 10 kGY on average would not result in problems of toxicity and nutrition loss, while ensuring microbial safety of food. On the basis of the extensive scientific evidence, the same joint committee in 1997 concluded that food irradiated to any dose appropriate to achieve the intended technological objective is both safe to consume and nutritionally adequate (FAO/IAEA/WHO 1997).…”

Section: Introductionmentioning

confidence: 99%

Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated Potatoes

Rastogi¹,

Raghavarao²

2004

Journal of Food Science

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␥ ␥ ␥ ␥ ␥-irradiation pretreatment was tested to accelerate the osmotic dehydration of potato. Applied irradiation in the range of 3.0 to 12.0 kGy resulted in decrease in hardness of the potato sample, as indicated by texture profile analysis. The effective diffusion coefficients (D) of water and solute determined using a Fickian diffusion model increased exponentially with doses of ␥ ␥ ␥ ␥ ␥-irradiation (G) according to an equation of the form D = A exp(-B/G), where A and B are constants. The microstructures of irradiated potato samples resulted in swelling and aggregation of starch granules as well as breaking up of cell wall structure, leading to channeling effect, facilitating transport of water from the tissue and solute into it.

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γ-Irradiation damage to leaf vacuole membranes of Chelidonium majus

Cited by 12 publications

References 27 publications

Effects of Gamma Irradiation on the Biological Activity of Green Tea Byproduct Extracts and a Comparison with Green Tea Leaf Extracts

Effects of Gamma Irradiation on the Biological Activity of Green Tea Byproduct Extracts and a Comparison with Green Tea Leaf Extracts

Effect of gamma irradiation on histological and textural properties of carrot, potato and beetroot

Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated Potatoes

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