Multi-experimental study of gamma-radiation impact on oregano (Origanum vulgare L.)
2008
Sádecká, J., Food Research Institute, Bratislava (Slovak Republic) | Polovka, M., Food Research Institute, Bratislava (Slovak Republic)
The influence of gamma-irradiation at doses from 5 kGy to 30 kGy on oregano (Origanum vulgare L.) was studied by the conventional microbiological analysis tests and by the combination of GC-FID; GC-MS; GC-Olfactometry (GC-O); EPR and UV-VIS spectroscopy. Microbiological analysis proved that gamma-irradiation at 7.5 kGy was sufficient to achieve the microbiological decontamination of oregano samples, persisting even after 8 months of storage. The study of gamma-irradiation impact on essential oils composition and on organoleptic quality changes, evaluated using GC-FID, GC MS, and GC-O involving the Aroma Extract Dilution Analysis (AEDA) method revealed no changes in the chemical composition and non-considerable changes in the content of volatile oils compounds at samples gamma-irradiated up to 10 kGy. Only non-significant changes of flavours upon the radiation treatment even at dose of 30 kGy were noticed. The analysis of EPR spectra confirmed the presence of two signals in a reference sample, attributed to Mn sup(2+) ions and to stable semiquinone radicals. In addition, the dose-dependent formation of radicals of different origin (mostly cellulose and carbohydrate) showing the diverse thermal stability and life-time was noticed in gamma-irradiated samples. UV-VIS experiments confirmed that the antioxidant activity of oregano ethanolic extracts was only slightly affected by the absorption of gamma-radiation.
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