γ辐照对百里香干中精油和抗氧化剂的影响

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2020-04-13 DOI:10.7455/ijfs/9.1.2020.a6

A. N. Al-Kuraieef, A. Alshawi

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引用次数: 5

摘要

本研究旨在研究5.0、10.0和15.0kGy剂量率的伽马射线对精油化学成分、总抗氧化剂、总黄酮和总酚的影响，以及对百里香抗氧化活性、硫代巴比妥酸（TBA）和自由基清除活性（DPPH）的影响。辐射处理增加了百里香的总酚类、总黄酮类和总抗氧化剂，在5和10kGy剂量下检测到精油的中度变化。Thymol对辐射敏感，尤其是在15.0kGy剂量下。此外，使用DPPH自由基清除活性评估抗氧化活性表明，辐照样品中的抗氧化活性有所降低，而暴露于10和15kGy剂量的百里香表现出TBA值的显著增加。辐照过程可以促进百里香作为防腐剂成分在食品和制药行业的应用。

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The effect of gamma irradiation on the essential oils and antioxidants in dried thyme

This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radical-scavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.