EFFECTS OF GAMMA IRRADIATION ON FREE RADICAL COMPONENTS, PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF BEEBREAD

被引：3
|
作者：
Mladenova, Ralitsa B. [1 ]
Aleksieva, Katerina, I [1 ]
Solakov, Nikolay Y. [2 ]
Loginovska, Kamelia K. [2 ]
机构：
[1] Bulgarian Acad Sci, Inst Catalysis, Akad G Bonchev St,Bl 11, Sofia 1113, Bulgaria
[2] Agricultural Acad, Inst Cryobiol & Food Technol, 53 Cherni Vrah Blvd, Sofia 1407, Bulgaria
来源：
COMPTES RENDUS DE L ACADEMIE BULGARE DES SCIENCES | 2022年 / 75卷 / 05期
关键词：
beebread; irradiation; antioxidant activity; CHEMICAL-COMPOSITION; RESONANCE; ORIGIN; HONEY;
D O I：
10.7546/CRABS.2022.05.06
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Antiradical activity and free radicals before and after gamma-treatment of beebread were investigated by Electron Paramagnetic Resonance (EPR) spectroscopy. A narrow signal the intensity of which increased with the dose was assigned to O-centred free radicals induced by gamma rays. They are stable for 120 days after irradiation. The irradiation effect on antioxidant potential and content of phenolic compounds were studied. It was found that total phenolic and flavonoid content values increased after beebread irradiation depending on the dose. The antiradical activity of extracts was assessed by the DPPH free radical scavenging activity. The EPR study showed that it increased after irradiation with 5 kGy (27%) and 20 kGy (19%), while the slight decreasing (6%) was observed after irradiation at 10 kGy.
引用
收藏
页码：672 / 679
页数：8
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