Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment
•USDA approved 0.4kGy irradiation as a quarantine disinfestation for pomegranates.•Different γ-irradiation doses (0, 0.4, 1 and 2kGy) applied in fresh pomegranates.•The variability in the chemical composition and sensory profile of fruits evaluated.•Total polyphenols and antioxidant assays of fruit...
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| Veröffentlicht in: | Food chemistry 2014-02, Vol.145, p.312-318 |
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| creator | Shahbaz, Hafiz Muhammad Ahn, Jae-Jun Akram, Kashif Kim, Hyo-Young Park, Eun-Joo Kwon, Joong-Ho |
| description | •USDA approved 0.4kGy irradiation as a quarantine disinfestation for pomegranates.•Different γ-irradiation doses (0, 0.4, 1 and 2kGy) applied in fresh pomegranates.•The variability in the chemical composition and sensory profile of fruits evaluated.•Total polyphenols and antioxidant assays of fruit juice were performed by two assays.•Sensory panelists showed stronger preference for juice from irradiated pomegranates.
The U.S. Department of Agriculture in February 2012 approved the import of fresh pomegranates subjected to irradiation as a quarantine procedure with a minimum absorbed dose of 0.4kGy against different pests. This study evaluated the application of different gamma-irradiation doses (0.4, 1, and 2kGy) in fresh pomegranate fruits and their effect on the chemical and sensory characteristics. The total soluble solids, titratable acidity, and pH values remained unaffected up to 1kGy treatment. Irradiation caused a significant decrease in the total anthocyanins and phenolic content. A strong positive correlation was observed among the antioxidant activities, total phenolics and anthocyanin contents. In general, a stronger preference was shown by sensory panelists for the juice from irradiated fruits. This study provides research-based information about the application of irradiation as a quarantine disinfestation treatment to enhance the marketing and consumer acceptance of pomegranates. |
| doi_str_mv | 10.1016/j.foodchem.2013.08.052 |
| format | Article |
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The U.S. Department of Agriculture in February 2012 approved the import of fresh pomegranates subjected to irradiation as a quarantine procedure with a minimum absorbed dose of 0.4kGy against different pests. This study evaluated the application of different gamma-irradiation doses (0.4, 1, and 2kGy) in fresh pomegranate fruits and their effect on the chemical and sensory characteristics. The total soluble solids, titratable acidity, and pH values remained unaffected up to 1kGy treatment. Irradiation caused a significant decrease in the total anthocyanins and phenolic content. A strong positive correlation was observed among the antioxidant activities, total phenolics and anthocyanin contents. In general, a stronger preference was shown by sensory panelists for the juice from irradiated fruits. This study provides research-based information about the application of irradiation as a quarantine disinfestation treatment to enhance the marketing and consumer acceptance of pomegranates.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2013.08.052</identifier><identifier>PMID: 24128483</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Anthocyanins - analysis ; Antioxidative capacity ; Beverages ; Biological and medical sciences ; Biological effects of radiation ; Carbohydrates - analysis ; Chemical properties ; Food Irradiation ; Food toxicology ; Fruit - chemistry ; Fundamental and applied biological sciences. Psychology ; Gamma Rays ; Gamma-irradiation ; Humans ; Ionizing radiations ; Medical sciences ; Odorants ; Phenols - analysis ; Pomegranates ; Punicaceae - chemistry ; Quarantine ; Quarantine disinfestation treatment ; Sensory profile ; Tissues, organs and organisms biophysics ; Toxicology</subject><ispartof>Food chemistry, 2014-02, Vol.145, p.312-318</ispartof><rights>2013 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2013 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c497t-4f38d4bdc92446c34360309188f8f1b644ff8d50fbcce71cabd42a33c81bad443</citedby><cites>FETCH-LOGICAL-c497t-4f38d4bdc92446c34360309188f8f1b644ff8d50fbcce71cabd42a33c81bad443</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2013.08.052$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>315,782,786,3552,27931,27932,46002</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28409816$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24128483$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Shahbaz, Hafiz Muhammad</creatorcontrib><creatorcontrib>Ahn, Jae-Jun</creatorcontrib><creatorcontrib>Akram, Kashif</creatorcontrib><creatorcontrib>Kim, Hyo-Young</creatorcontrib><creatorcontrib>Park, Eun-Joo</creatorcontrib><creatorcontrib>Kwon, Joong-Ho</creatorcontrib><title>Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•USDA approved 0.4kGy irradiation as a quarantine disinfestation for pomegranates.•Different γ-irradiation doses (0, 0.4, 1 and 2kGy) applied in fresh pomegranates.•The variability in the chemical composition and sensory profile of fruits evaluated.•Total polyphenols and antioxidant assays of fruit juice were performed by two assays.•Sensory panelists showed stronger preference for juice from irradiated pomegranates.
The U.S. Department of Agriculture in February 2012 approved the import of fresh pomegranates subjected to irradiation as a quarantine procedure with a minimum absorbed dose of 0.4kGy against different pests. This study evaluated the application of different gamma-irradiation doses (0.4, 1, and 2kGy) in fresh pomegranate fruits and their effect on the chemical and sensory characteristics. The total soluble solids, titratable acidity, and pH values remained unaffected up to 1kGy treatment. Irradiation caused a significant decrease in the total anthocyanins and phenolic content. A strong positive correlation was observed among the antioxidant activities, total phenolics and anthocyanin contents. In general, a stronger preference was shown by sensory panelists for the juice from irradiated fruits. This study provides research-based information about the application of irradiation as a quarantine disinfestation treatment to enhance the marketing and consumer acceptance of pomegranates.</description><subject>Anthocyanins - analysis</subject><subject>Antioxidative capacity</subject><subject>Beverages</subject><subject>Biological and medical sciences</subject><subject>Biological effects of radiation</subject><subject>Carbohydrates - analysis</subject><subject>Chemical properties</subject><subject>Food Irradiation</subject><subject>Food toxicology</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gamma Rays</subject><subject>Gamma-irradiation</subject><subject>Humans</subject><subject>Ionizing radiations</subject><subject>Medical sciences</subject><subject>Odorants</subject><subject>Phenols - analysis</subject><subject>Pomegranates</subject><subject>Punicaceae - chemistry</subject><subject>Quarantine</subject><subject>Quarantine disinfestation treatment</subject><subject>Sensory profile</subject><subject>Tissues, organs and organisms biophysics</subject><subject>Toxicology</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkcFu3CAQhlGVqtmmfYWIS6Rc7IAhNr61WjVppUi5tGc0hiFha5sN4Cr79mW7m_SYE9Lom3-Y-Qg556zmjLdXm9qFYM0jTnXDuKiZqtl1846suOpE1bGuOSErJpiqFJftKfmY0oYxVlj1gZw2kjdKKrEiv9clwhsYKcyWJpxTiDv6tMDo844GR13E9Ei3YcKHCDNkLJXF50TxeRsSWpoDfYBpAhrBesg-zBTSPqHg2c9Ic0TIE875E3nvYEz4-fiekV83336uv1d397c_1l_vKiP7LlfSCWXlYE3fSNkaIUVbFum5Uk45PrRSOqfsNXODMdhxA4OVDQhhFB_ASinOyOUhdxvD04Ip68kng-MIM4Ylaa5EJ3gnZPc2WuL6XvX_UtsDamJIKaLT2-gniDvNmd470Rv94kTvnWimdHFSGs-PM5ZhQvva9iKhABdHAFIx4crhjE__OSVZr3hbuC8HDsvx_niMOhmPs0HrI5qsbfBv_eUvH5WvSQ</recordid><startdate>20140215</startdate><enddate>20140215</enddate><creator>Shahbaz, Hafiz Muhammad</creator><creator>Ahn, Jae-Jun</creator><creator>Akram, Kashif</creator><creator>Kim, Hyo-Young</creator><creator>Park, Eun-Joo</creator><creator>Kwon, Joong-Ho</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20140215</creationdate><title>Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment</title><author>Shahbaz, Hafiz Muhammad ; Ahn, Jae-Jun ; Akram, Kashif ; Kim, Hyo-Young ; Park, Eun-Joo ; Kwon, Joong-Ho</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c497t-4f38d4bdc92446c34360309188f8f1b644ff8d50fbcce71cabd42a33c81bad443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Anthocyanins - analysis</topic><topic>Antioxidative capacity</topic><topic>Beverages</topic><topic>Biological and medical sciences</topic><topic>Biological effects of radiation</topic><topic>Carbohydrates - analysis</topic><topic>Chemical properties</topic><topic>Food Irradiation</topic><topic>Food toxicology</topic><topic>Fruit - chemistry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gamma Rays</topic><topic>Gamma-irradiation</topic><topic>Humans</topic><topic>Ionizing radiations</topic><topic>Medical sciences</topic><topic>Odorants</topic><topic>Phenols - analysis</topic><topic>Pomegranates</topic><topic>Punicaceae - chemistry</topic><topic>Quarantine</topic><topic>Quarantine disinfestation treatment</topic><topic>Sensory profile</topic><topic>Tissues, organs and organisms biophysics</topic><topic>Toxicology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Shahbaz, Hafiz Muhammad</creatorcontrib><creatorcontrib>Ahn, Jae-Jun</creatorcontrib><creatorcontrib>Akram, Kashif</creatorcontrib><creatorcontrib>Kim, Hyo-Young</creatorcontrib><creatorcontrib>Park, Eun-Joo</creatorcontrib><creatorcontrib>Kwon, Joong-Ho</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Shahbaz, Hafiz Muhammad</au><au>Ahn, Jae-Jun</au><au>Akram, Kashif</au><au>Kim, Hyo-Young</au><au>Park, Eun-Joo</au><au>Kwon, Joong-Ho</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2014-02-15</date><risdate>2014</risdate><volume>145</volume><spage>312</spage><epage>318</epage><pages>312-318</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>•USDA approved 0.4kGy irradiation as a quarantine disinfestation for pomegranates.•Different γ-irradiation doses (0, 0.4, 1 and 2kGy) applied in fresh pomegranates.•The variability in the chemical composition and sensory profile of fruits evaluated.•Total polyphenols and antioxidant assays of fruit juice were performed by two assays.•Sensory panelists showed stronger preference for juice from irradiated pomegranates.
The U.S. Department of Agriculture in February 2012 approved the import of fresh pomegranates subjected to irradiation as a quarantine procedure with a minimum absorbed dose of 0.4kGy against different pests. This study evaluated the application of different gamma-irradiation doses (0.4, 1, and 2kGy) in fresh pomegranate fruits and their effect on the chemical and sensory characteristics. The total soluble solids, titratable acidity, and pH values remained unaffected up to 1kGy treatment. Irradiation caused a significant decrease in the total anthocyanins and phenolic content. A strong positive correlation was observed among the antioxidant activities, total phenolics and anthocyanin contents. In general, a stronger preference was shown by sensory panelists for the juice from irradiated fruits. This study provides research-based information about the application of irradiation as a quarantine disinfestation treatment to enhance the marketing and consumer acceptance of pomegranates.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24128483</pmid><doi>10.1016/j.foodchem.2013.08.052</doi><tpages>7</tpages></addata></record> |
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| subjects | Anthocyanins - analysis Antioxidative capacity Beverages Biological and medical sciences Biological effects of radiation Carbohydrates - analysis Chemical properties Food Irradiation Food toxicology Fruit - chemistry Fundamental and applied biological sciences. Psychology Gamma Rays Gamma-irradiation Humans Ionizing radiations Medical sciences Odorants Phenols - analysis Pomegranates Punicaceae - chemistry Quarantine Quarantine disinfestation treatment Sensory profile Tissues, organs and organisms biophysics Toxicology |
| title | Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment |
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