Effect of gamma-Irradiation on Bioactivity, Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed (Salvia sclarea L.)

YALÇIN H., Ozturk I., Tulukcu E., Sagdic O.

JOURNAL OF FOOD SCIENCE, vol.76, no.7, 2011 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 76 Issue: 7
  • Publication Date: 2011
  • Doi Number: 10.1111/j.1750-3841.2011.02331.x
  • Title of Journal : JOURNAL OF FOOD SCIENCE
  • Keywords: antioxidant, irradiation, sage seed, total phenolic, volatile compounds, ANTIOXIDANT ACTIVITY, FOOD, OILS, THYME


Clary sage seeds (Salvia sclarea L.) were obtained from plants cultivated, and 2.5, 4.0, 5.5, and 7.0 kGy doses of gamma-irradiation were applied to the clary sage seeds. They were then analyzed for their protein, ash, oil and dry matter contents, and fatty acid composition. Additionally, the total phenolic contents, antiradical, antioxidant activities, and volatile compounds of the clary sage seed extract were determined. There was no significant difference in protein content. However, the moisture, oil, and ash contents of the samples were affected by irradiation. While the 7 kGy dose had a positive effect on the total phenolic content and antiradical activity of the sage seed extract, all doses have negative effects on the antioxidant activity of the sage seed. The main fatty acid of the sage seed was remarkably found as alpha-linolenic acid. The four irradiation levels caused significant differences in fatty acid composition by affecting all fatty acids except palmitic, palmitoleic, and eicosenoic acids. The dominant volatile compounds of control sage seed were found as beta-pinene (18.81%) and limonene (15.60%). Higher doses of the irradiation decreased volatile components of sage seed. Clary sage seed including high omega-3 can be irradiated with low doses (<= 2.5 kGy) of gamma-irradiation.