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首页> 外文期刊>RSC Advances >Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa
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Combined effects of gamma-irradiation and preparation method on antioxidant activity and phenolic composition of Tuberaria lignosa

机译：γ射线和制备方法对木薯块茎抗氧化活性和酚类成分的联合影响

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摘要

In this study, the effect of different doses of gamma-irradiation (0, 1, 5 and 10 kGy) on colour, antioxidant activity and phenolic compounds of shade- and freeze-dried samples of Tuberaria lignosa were evaluated and compared. The last two parameters were assessed using decoctions and infusions in order to investigate the influence of the preparation method as well. In general, gamma-irradiation has no influence on colour parameter; changes caused by this technology were only identifiable on the lipid peroxidation inhibition capacity of the shade-dried samples and also on a few phenolic compounds. Differences among preparation method were significant for all assayed parameters, with decoctions being preferable over infusions, as indicated by the higher antioxidant activity and levels of phenolic compounds. Overall, the gamma-irradiation treatment (up to 10 kGy) did not significantly affect the analyzed parameters. Nevertheless, other studies are of interest to evaluate the preservation effectiveness of this technology.
机译：在这项研究中，评估并比较了不同剂量的γ射线辐照（0、1、5和10 kGy）对褐变和干燥的结核菌样品的颜色，抗氧化活性和酚类化合物的影响。使用汤剂和输液剂评估最后两个参数，以同样研究制备方法的影响。通常，伽马射线辐照对颜色参数没有影响。这项技术引起的变化仅在阴凉干燥的样品以及一些酚类化合物的脂质过氧化抑制能力上可以确定。对于所有测定的参数，制备方法之间的差异都很大，汤剂优于输液剂，如较高的抗氧化剂活性和酚类化合物的含量所表明。总体而言，伽马射线辐照处理（最高10 kGy）对分析的参数没有显着影响。但是，其他研究对评估该技术的保存效果也很有意义。

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