Journal of Nuclear Science, Engineering and Technology (JONSAT)
In cooperation with the Iranian Nuclear Society

Study of the Effects of Gamma-Irradiation on Microbial Load and Efficient Extracts of Caraway Seeds

Document Type : Research Paper

Authors

A Dadkhah
H Khalafi
R Rajaee
A Allame
M.B Rezaei
M Seyhoon
Abstract
In this study, the effects of γ-radiation on microbial load and efficient compounds derived from caraway seeds were investigated. Caraway seeds were irradiated at dosages of 10 and 25 kGy by a Co60 source. Then the efficient compounds were extracted and the composition and microbial load of caraway extracts were evaluated before and after γ-irradiation. The results showed that while decreasing the microbial content of caraway seeds, among the 22 oil fractions separated by GC-MS, only three components were markedly affected by gamma irradiation. Pre-treatment of caraway seeds with 10 and 25 kGy radiation also results in a significant (p<0.05) increase in flavonoids content of hydro alcoholic extract. These data may suggest that irradiation of caraway seeds without unfavorable changes on their effective components results in significant decrease in microbial content of this product.

Highlights

  1. 1.    H. Khalafi, M. Ghanadi Maragheh, F. Fatemi, “Food irradiation: principle and application,” (2008).

 

  1. 2.    S.N. Mahindru, “Food preservation and irradiation,” New Delhi (2005).

 

  1. 3.    C.C.C.R. De Carvalho, M.M.R. Da Fonseca, “Carvone: Why and how should one bother to produce this terpene,” Food Chemistry, 95, 413-422 (2006).

 

  1. 4.    ن. رحیمی‌فرد و ط. تیمورزادگان، ”راهنمای سریع کنترل میکروبیولوژی مواد غذایی، آشامیدنی، آرایشی بهداشتی،“ (1368).                                                                                     

 

  1. 5.    A. Arvouet-Grand, B. Vennat, A. Pourrat, P. Legret, “Standardisation d-un extrait de propolis et identification des principaux constituants. Journal de Pharmacie de Belgique,” 49, 462-468 (1994).

 

  1. 6.    استاندارد داخلی تدوین شده توسط کارشناسان آزمایشگاه میکروبیولوژی پژوهشکده کاربرد پرتوها (1372).                        

 

  1. 7.    مؤسسه استاندارد و تحقیقات صنعتی ایران ”حد مجاز آلودگی‌های فرآورده‌های پف کرده بلغور و آرد ذرت،“ شماره 2968، چاپ دوم، (خردادماه 1373).                                                               

 

  1. 8.    http: //books.google.com: the microbiological safety and quality of food. P. 6 (1999).

 

  1. 9.     ”آماده کردن نمونه‌های مواد غذایی و شمارش میکروارگانیسم‌های مختلف،“ مؤسسه استاندارد و تحقیقات صنعتی ایران، شماره 356 (1375).                                                          

 

  1. 10.              J.M. Jay, “Modern food microbiology,” Forth Edition, 300 (1999).

 

  1. 11.              G. Chryssavgi, P. Vassiliki, M. Athanasios, T. Kibouris, M. Komaitis, “Essential oil composition of Pistacia lentiscus L. and Myrtus communis L: Evaluation of antioxidant capacity of methanolic extracts,” Food Chemistry, 107, 1120–1130 (2008).

 

  1. 12.              O. Sjövall, E. Honkanen, H. Kallio, K. Latva-Kala, A.M. Sjöberg, “The effects of gamma-irradiation on some pure aroma compounds of spices,”Z Lebensm Unters Forsch, 191(3), 181-3 (1990).

 

  1. 13.              H. Oufedjikh, M. Mahrouz, M.J. Amiot, M. Lacroix, “Effect of gamma-irradiation on phenolic compounds and phenylalanine ammonia-lyase activity during storage in relation to peel injury from peel of Citrus clementina hort. Ex. Tanaka,” Journal of Agricultural and Food Chemistry, 48, 559–565 (2000).

 

  1. 14.              X. Fan, P.M.A. Toivonen, K.T. Rajkowski, K.J.B. Sokorai, “Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce,” Journal of Agricultural and Food Chemistry, 51, 1231–1236 (2003).

 

  1. 15.              P.M. Koseki, A.L.C.H. Villavicencio, M.S. Brito, L.C. Nahme, I.S. Katia Relaa, L.B. Almeida-Muradianb, J. Mancini-Filhob, P.C.D. Freitas, “Effects of irradiation in medicinal and eatable herbs,” Radiation Physics and Chemistry, 63, 681–684 (2002).

 

Keywords

Irradiation
Caraway Seeds
Microbial Load
Flavonoids
Essential Oils
Chemical Analysis
  1. 1.    H. Khalafi, M. Ghanadi Maragheh, F. Fatemi, “Food irradiation: principle and application,” (2008).

 

  1. 2.    S.N. Mahindru, “Food preservation and irradiation,” New Delhi (2005).

 

  1. 3.    C.C.C.R. De Carvalho, M.M.R. Da Fonseca, “Carvone: Why and how should one bother to produce this terpene,” Food Chemistry, 95, 413-422 (2006).

 

  1. 4.    ن. رحیمی‌فرد و ط. تیمورزادگان، ”راهنمای سریع کنترل میکروبیولوژی مواد غذایی، آشامیدنی، آرایشی بهداشتی،“ (1368).                                                                                     

 

  1. 5.    A. Arvouet-Grand, B. Vennat, A. Pourrat, P. Legret, “Standardisation d-un extrait de propolis et identification des principaux constituants. Journal de Pharmacie de Belgique,” 49, 462-468 (1994).

 

  1. 6.    استاندارد داخلی تدوین شده توسط کارشناسان آزمایشگاه میکروبیولوژی پژوهشکده کاربرد پرتوها (1372).                        

 

  1. 7.    مؤسسه استاندارد و تحقیقات صنعتی ایران ”حد مجاز آلودگی‌های فرآورده‌های پف کرده بلغور و آرد ذرت،“ شماره 2968، چاپ دوم، (خردادماه 1373).                                                               

 

  1. 8.    http: //books.google.com: the microbiological safety and quality of food. P. 6 (1999).

 

  1. 9.     ”آماده کردن نمونه‌های مواد غذایی و شمارش میکروارگانیسم‌های مختلف،“ مؤسسه استاندارد و تحقیقات صنعتی ایران، شماره 356 (1375).                                                          

 

  1. 10.              J.M. Jay, “Modern food microbiology,” Forth Edition, 300 (1999).

 

  1. 11.              G. Chryssavgi, P. Vassiliki, M. Athanasios, T. Kibouris, M. Komaitis, “Essential oil composition of Pistacia lentiscus L. and Myrtus communis L: Evaluation of antioxidant capacity of methanolic extracts,” Food Chemistry, 107, 1120–1130 (2008).

 

  1. 12.              O. Sjövall, E. Honkanen, H. Kallio, K. Latva-Kala, A.M. Sjöberg, “The effects of gamma-irradiation on some pure aroma compounds of spices,”Z Lebensm Unters Forsch, 191(3), 181-3 (1990).

 

  1. 13.              H. Oufedjikh, M. Mahrouz, M.J. Amiot, M. Lacroix, “Effect of gamma-irradiation on phenolic compounds and phenylalanine ammonia-lyase activity during storage in relation to peel injury from peel of Citrus clementina hort. Ex. Tanaka,” Journal of Agricultural and Food Chemistry, 48, 559–565 (2000).

 

  1. 14.              X. Fan, P.M.A. Toivonen, K.T. Rajkowski, K.J.B. Sokorai, “Warm water treatment in combination with modified atmosphere packaging reduces undesirable effects of irradiation on the quality of fresh-cut iceberg lettuce,” Journal of Agricultural and Food Chemistry, 51, 1231–1236 (2003).

 

  1. 15.              P.M. Koseki, A.L.C.H. Villavicencio, M.S. Brito, L.C. Nahme, I.S. Katia Relaa, L.B. Almeida-Muradianb, J. Mancini-Filhob, P.C.D. Freitas, “Effects of irradiation in medicinal and eatable herbs,” Radiation Physics and Chemistry, 63, 681–684 (2002).

 

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