Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Satureja Hortensis, Thymus Vulgaris, and Thymbra Spicata from Turkey


Gumus T., ALBAYRAK S., Sagdic O. , Arici M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.14, no.4, pp.830-839, 2011 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 4
  • Publication Date: 2011
  • Doi Number: 10.1080/10942910903453397
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Page Numbers: pp.830-839
  • Keywords: Satureja hortensis, Thymus vulgaris, Thymbra spicata, Antioxidant activity, Gamma irradiation, RADIATION-INDUCED ENHANCEMENT, ANTIBACTERIAL ACTIVITY, ESSENTIAL OILS, EXTRACTS, CAPACITY, YIELD

Abstract

In this study, the effect of gamma irradiation on the total phenolic content and antioxidant activity of Satureja hortensis, Thymus vulgaris, and Thymbra spicata was evaluated. Plants irradiated in a 60Co irradiator to 0, 1.2, 3.0, and 5.1 kGy at 25 degrees C. Control and irradiated samples were extracted with methanol. The antioxidant activity of methanol extracts was determined using phosphomolybdenum assay and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. The total phenolic content in three spices was found to decrease with irradiation except at 5.1 kGy for S. hortensis. The DPPH radical scavenging activity of the extracts decreased after irradiation.