کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8251894 | 1533480 | 2018 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of gamma irradiation on the extraction yield, antioxidant, and antityrosinase activities of pistachio green hull extract
ترجمه فارسی عنوان
اثر تابش گاما بر فعالیت های استخراج، آنتی اکسیدان و فعالیت آنتی تیروزیناز عصاره سبز پسته سبز
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کلمات کلیدی
پوسته پوسته پوسته سبز، اشعه گاما، فعالیت آنتیاکسیدانی، آنزیم تیروزیناز، سیب زمینی،
موضوعات مرتبط
مهندسی و علوم پایه
فیزیک و نجوم
تشعشع
چکیده انگلیسی
In this study, the antioxidant activity and tyrosinase inhibitory of non-irradiated and irradiated pistachio green hull (PGH) extracts were investigated. After irradiation of PGH by different doses of gamma ray (0, 10, 20, 30 and 40Â kGy), their phenolic compounds were extracted by water. Antioxidant activities of extracts were examined by DPPH
- and FRAP methods. The results showed that irradiation not only do not have negative effects on antioxidant activity but also it can increase the amount of total phenolic compounds of water extract in comparison with non-irradiated sample. Water extract of irradiated PGH at the dose of 30 kGy, showed the highest antioxidant activity in the DPPH° test with EC50 equal to 289.0 ± 1.2 µg/ml. Irradiated (30 kGy) and non-irradiated water extracts had the highest antityrosinase activities with IC50 of 10.8 ± 1.1 and 11.9 ± 1.2 µg phenolic/ml, respectively. In addition, it was found that the water extract of irradiated PGH can prevent enzymatic browning in sliced raw potatoes. According to the antityrosinase potential of PGH extract, it may be suggested as an antibrowning agent in some foodstuffs or cosmetic products.
- and FRAP methods. The results showed that irradiation not only do not have negative effects on antioxidant activity but also it can increase the amount of total phenolic compounds of water extract in comparison with non-irradiated sample. Water extract of irradiated PGH at the dose of 30 kGy, showed the highest antioxidant activity in the DPPH° test with EC50 equal to 289.0 ± 1.2 µg/ml. Irradiated (30 kGy) and non-irradiated water extracts had the highest antityrosinase activities with IC50 of 10.8 ± 1.1 and 11.9 ± 1.2 µg phenolic/ml, respectively. In addition, it was found that the water extract of irradiated PGH can prevent enzymatic browning in sliced raw potatoes. According to the antityrosinase potential of PGH extract, it may be suggested as an antibrowning agent in some foodstuffs or cosmetic products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Radiation Physics and Chemistry - Volume 144, March 2018, Pages 373-378
Journal: Radiation Physics and Chemistry - Volume 144, March 2018, Pages 373-378
نویسندگان
Ali Abolhasani, Mohsen Barzegar, Mohammad Ali Sahari,