Effect of gamma irradiation on antioxidant properties of ber (Zizyphus mauritiana) fruit
Effect of gamma irradiation (0.25 to 1.0kGy) on antioxidant properties of ber fruit was studied. Antioxidant properties of ber fruits were determined by Scavenging DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic content and total flavonoid conte...
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| Veröffentlicht in: | Journal of food science and technology 2015-05, Vol.52 (5), p.3123-3128 |
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| container_title | Journal of food science and technology |
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| creator | Kavitha, C. Kuna, Aparna Supraja, T. Sagar, S. Blessy Padmavathi, T. V. N. Prabhakar, Neeraja |
| description | Effect of gamma irradiation (0.25 to 1.0kGy) on antioxidant properties of ber fruit was studied. Antioxidant properties of ber fruits were determined by Scavenging DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic content and total flavonoid content. Gamma irradiation treatment up to 1.0kGy elevated the Scavenging DPPH radical activity (9 %), super oxide anion radical activity (26 %) and total flavonoid content (208 %) compared to fresh ber fruit. On the other hand it brought down the reducing power activity (65 %) and total phenolic content (18 %) as compared to raw fruit. The TBARS activity statistically increased upon irradiation of ber fruit. It indicated that total antioxidant activity decreased as TBARS value increased. Therefore 0.25 to 0.5kGy is better dose to retain the natural antioxidant in fruit. |
| doi_str_mv | 10.1007/s13197-014-1359-x |
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Blessy ; Padmavathi, T. V. N. ; Prabhakar, Neeraja</creator><creatorcontrib>Kavitha, C. ; Kuna, Aparna ; Supraja, T. ; Sagar, S. Blessy ; Padmavathi, T. V. N. ; Prabhakar, Neeraja</creatorcontrib><description>Effect of gamma irradiation (0.25 to 1.0kGy) on antioxidant properties of ber fruit was studied. Antioxidant properties of ber fruits were determined by Scavenging DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic content and total flavonoid content. Gamma irradiation treatment up to 1.0kGy elevated the Scavenging DPPH radical activity (9 %), super oxide anion radical activity (26 %) and total flavonoid content (208 %) compared to fresh ber fruit. On the other hand it brought down the reducing power activity (65 %) and total phenolic content (18 %) as compared to raw fruit. The TBARS activity statistically increased upon irradiation of ber fruit. It indicated that total antioxidant activity decreased as TBARS value increased. Therefore 0.25 to 0.5kGy is better dose to retain the natural antioxidant in fruit.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1359-x</identifier><identifier>PMID: 25892819</identifier><language>eng</language><publisher>India: Springer India</publisher><subject>Acids ; Analysis ; Antioxidants ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cultivars ; Flavonoids ; Food ; Food irradiation ; Food Science ; Free radicals ; Fruits ; Horticulture ; Irradiation ; Nutrition ; Original ; Original Article ; Phenols ; Radiation ; Senescence ; Studies</subject><ispartof>Journal of food science and technology, 2015-05, Vol.52 (5), p.3123-3128</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c540t-f2a20aaa5febfbfec4d9e7d5fa73bb5efbe3d236afe6f2194c90c4e87732ebfc3</citedby><cites>FETCH-LOGICAL-c540t-f2a20aaa5febfbfec4d9e7d5fa73bb5efbe3d236afe6f2194c90c4e87732ebfc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4397308/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4397308/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25892819$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kavitha, C.</creatorcontrib><creatorcontrib>Kuna, Aparna</creatorcontrib><creatorcontrib>Supraja, T.</creatorcontrib><creatorcontrib>Sagar, S. Blessy</creatorcontrib><creatorcontrib>Padmavathi, T. V. N.</creatorcontrib><creatorcontrib>Prabhakar, Neeraja</creatorcontrib><title>Effect of gamma irradiation on antioxidant properties of ber (Zizyphus mauritiana) fruit</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Effect of gamma irradiation (0.25 to 1.0kGy) on antioxidant properties of ber fruit was studied. Antioxidant properties of ber fruits were determined by Scavenging DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic content and total flavonoid content. Gamma irradiation treatment up to 1.0kGy elevated the Scavenging DPPH radical activity (9 %), super oxide anion radical activity (26 %) and total flavonoid content (208 %) compared to fresh ber fruit. On the other hand it brought down the reducing power activity (65 %) and total phenolic content (18 %) as compared to raw fruit. The TBARS activity statistically increased upon irradiation of ber fruit. It indicated that total antioxidant activity decreased as TBARS value increased. Therefore 0.25 to 0.5kGy is better dose to retain the natural antioxidant in fruit.</description><subject>Acids</subject><subject>Analysis</subject><subject>Antioxidants</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cultivars</subject><subject>Flavonoids</subject><subject>Food</subject><subject>Food irradiation</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Fruits</subject><subject>Horticulture</subject><subject>Irradiation</subject><subject>Nutrition</subject><subject>Original</subject><subject>Original Article</subject><subject>Phenols</subject><subject>Radiation</subject><subject>Senescence</subject><subject>Studies</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp1kd9LHDEQx0NRquj9AX0pC33Rh635udm8FIqoLQi-KJS-hNndyRm53WyTXTn9681x9rAFQ2AG5jPfzORLyCdGvzJK9VlighldUiZLJpQp1x_IITValbWkfC_nlPOSMaUOyCKlB5qP4Lrm9CM54Ko2vGbmkPy6cA7bqQiuWELfQ-FjhM7D5MNQ5AtDzta-y7EYYxgxTh7TBm8wFie__fPTeD-nooc5-snDAKeFi7Ofjsm-g1XCxWs8IneXF7fnP8rrm6uf59-vy1ZJOpWOA6cAoBw2rsmjyM6g7pQDLZpGoWtQdFxU4LBynBnZGtpKrLUWPHe04oh82-qOc9Nj1-IwRVjZMfoe4pMN4O2_lcHf22V4tFIYLWidBU5eBWL4M2OabO9Ti6sVDBjmZFmlZWXyX1cZ_fIf-hDmOOT1NpSgslJGZIptqTaGlCK63TCM2o11dmudzdbZjXV2nXs-v91i1_HXqAzwLZByaVhifPP0u6ovoSGnxQ</recordid><startdate>20150501</startdate><enddate>20150501</enddate><creator>Kavitha, C.</creator><creator>Kuna, Aparna</creator><creator>Supraja, T.</creator><creator>Sagar, S. 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Blessy</au><au>Padmavathi, T. V. N.</au><au>Prabhakar, Neeraja</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of gamma irradiation on antioxidant properties of ber (Zizyphus mauritiana) fruit</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-05-01</date><risdate>2015</risdate><volume>52</volume><issue>5</issue><spage>3123</spage><epage>3128</epage><pages>3123-3128</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Effect of gamma irradiation (0.25 to 1.0kGy) on antioxidant properties of ber fruit was studied. Antioxidant properties of ber fruits were determined by Scavenging DPPH radical activity, reducing power assay, super oxide anion radical activity, TBARS, total phenolic content and total flavonoid content. Gamma irradiation treatment up to 1.0kGy elevated the Scavenging DPPH radical activity (9 %), super oxide anion radical activity (26 %) and total flavonoid content (208 %) compared to fresh ber fruit. On the other hand it brought down the reducing power activity (65 %) and total phenolic content (18 %) as compared to raw fruit. The TBARS activity statistically increased upon irradiation of ber fruit. It indicated that total antioxidant activity decreased as TBARS value increased. Therefore 0.25 to 0.5kGy is better dose to retain the natural antioxidant in fruit.</abstract><cop>India</cop><pub>Springer India</pub><pmid>25892819</pmid><doi>10.1007/s13197-014-1359-x</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acids Analysis Antioxidants Chemistry Chemistry and Materials Science Chemistry/Food Science Cultivars Flavonoids Food Food irradiation Food Science Free radicals Fruits Horticulture Irradiation Nutrition Original Original Article Phenols Radiation Senescence Studies |
| title | Effect of gamma irradiation on antioxidant properties of ber (Zizyphus mauritiana) fruit |
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