Gamma irradiation improves the antioxidant activity of Aloe vera (Aloe barbadensis miller) extracts

Aloe has been widely used in food products, pharmaceuticals, and cosmetics because of its aromatic and therapeutic properties. In the present study, the ethanolic extracts of aloe gel were gamma-irradiated from 10 to 100 kGy. After gamma irradiation, the color of the ethanolic extracts of aloe gel changed to red; this color persisted up to 40 kGy but disappeared above 50 kGy. Liquid chromatography/mass spectrometry analysis demonstrated the production of a new, unknown compound (m/z=132) after gamma irradiation of the ethanolic extracts of aloe gel. The amount of this unknown compound increased with increasing irradiation up to 80 kGy, and it was degraded at 100 kGy. Interestingly, it was found that gamma irradiation significantly increased the antioxidant activity, as measured by the 1,1-diphenyl-2-picrylhydrazyl-radical scavenging capacity. The antioxidant activity of aloe extract was dramatically increased from 53.9% in the non-irradiated sample to 92.8% in the sample irradiated at 40 kGy. This strong antioxidant activity was retained even at 100 kGy. These results indicate that gamma irradiation of aloe extract can enhance its antioxidant activity through the formation of a new compound. Based on these results, increased antioxidant activity of aloe extracts by gamma rays can be applied to various industries, especially cosmetics, foodstuffs, and pharmaceuticals.     

The effect of irradiation temperature on the quality improvement of Kimchi,Korean fermented vegetables,for its shelf stability

The present study was conducted to evaluate the effect of irradiation temperature on the shelf stability and quality of Kimchi during storage at 35 °C for 30 days. Kimchi samples were N₂-packaged and heated at 60 °C and then gamma irradiated at 20 kGy under various temperatures (room temperature, ice, dry ice, and liquid nitrogen). In the results of microbial, pH, and acidity analysis, combination treatment of heating and irradiation was able to sterilize microbes in Kimchi regardless of irradiation temperature. When Kimchi was irradiated under frozen temperatures, especially dry ice, the softening of texture and the deterioration of sensory quality of Kimchi were reduced. Also, ESR signal intensities were weakened due to the decrease of irradiation dose and temperature.     

Temperature effects on egg shells investigated by XRD,IR and ESR techniques

Samples of egg shell powder were annealed in air in the temperature range 298–1173 K. Samples were analyzed by X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis and electron spin resonance (ESR). ESR measurements were made on annealed egg shells before and after gamma irradiation at 4 kGy. Annealing egg shells produced a range of organic radical with g-values from g=2.005 to 2.002. The thermal dependence of this signal may provide valuable information about the extent of the thermal treatment that the sample was subjected to. Samples irradiated from 3Gy to 10 kGy were analyzed by ESR in order to obtain the response curve and to show ESR signal behavior.     

ESR study of free radicals in mango

An electron spin resonance (ESR) spectroscopic study of radicals induced in irradiated fresh mangoes was performed. Mangoes in the fresh state were irradiated with γ-rays, lyophilized and then crushed into a powder. The ESR spectrum of the powder showed a strong main peak at g = 2.004 and a pair of peaks centered at the main peak. The main peak was detected from both flesh and skin specimens. This peak height gradually decreased during storage following irradiation. On the other hand, the side peaks showed a well-defined dose–response relationship even at 9 days post-irradiation. The side peaks therefore provide a useful means to define the irradiation of fresh mangoes.     

Dielectric study of post-irradiation effects in gamma-irradiated polyethylenes

The post-irradiation dielectric behaviour of different polyethylenes (PEs) has been studied by means of dielectric loss (tan δ) analysis over the wide temperature (25–325 K) and frequency (1 kHz–1 MHz) ranges. For this reason, low density polyethylene (LDPE), linear low density polyethylene (LLDPE) and high density polyethylene (HDPE) samples were previously gamma irradiated in air to absorbed dose of 300 kGy. The irradiated samples were divided into two groups, and for the first one annealing treatment which can substantially reduce the concentration of free radicals were employed. For the second group, e.g. samples stored in air at room temperature after irradiation, post-irradiation evolution in free radical concentration, dielectric relaxation spectra and carbonyl content was investigated as a function of storage time, up to 90 days. Dielectric relaxation behaviour is related to differences in the initial structures of PEs (such as branching, crystallinity, etc.) and to the radiation-induced effects; carbonyl groups that were introduced by irradiation and/or delayed (post-irradiation) oxidation were regarded as tracer groups. Electron spin resonance (ESR), differential scanning calorimetry (DSC), infrared (IR) spectroscopy and gel measurements were used to determine the changes in free radical concentration, crystal fraction, oxidation and degree of network formation, respectively.     

Gamma irradiation induced enhancement of phenylalanine ammonia-lyase (PAL) and antioxidant activity in peach (Prunus persica Bausch,Cv. Elberta)

Effect of medium dose gamma irradiation on PAL and antioxidant activity of peach fruit was investigated. Peach fruit after harvest at commercial maturity was irradiated in the dose range 1.0–2.0 kGy, stored under refrigerated conditions (3±1 °C, RH 80%) and evaluated at intervals of 7 days. The antioxidant activity as determined by DPPH and FRAP methods revealed significant (p≤0.05) increase particularly in the dose range 1.6–2.0 kGy. During storage, maximum increase in both PAL and antioxidant activity was observed after 21 days. Positive correlation (r=0.75) existed between antioxidant activity and total phenols. EC₅₀ values as obtained from DPPH and FRAP experiments were significantly (p≤0.05) lower in irradiated fruits compared to control.     

Effect of electron-beam irradiation on the antioxidant activity of extracts from Citrus unshiu pomaces

After electron-beam irradiation of citrus pomaces (CP), the total phenolic content (TPC), radical scavenging activity (RSA), and reducing power (RP) were evaluated. When CP were irradiated at 37.9 kGy; the TPC, RSA and RP of water extract of CP increased from 6543.2 to 7405.4 μM, 37.6% to 52.9%, and 0.64 to 0.90, respectively, compared with the non-irradiated control. The results indicate that the electron-beam irradiation can be an efficient process for increasing the antioxidant activity of CP.     

Efficiency of radical yield in alkylthymine and alkyluracil by high-LET irradiation

Penthylthymines and hexyl-, nonyl-, and decyl- uracils were irradiated by C-ion (3.5 GeV) and γ-ray at 77 K. ESR spectra were measured to study radiation induced radicals in the temperature range from 108 to 273 K. A dihydro-5-yl (5-yl) radical formed by H addition to C6 carbon and a secondary alkyl radical by C–H bond fission at the second carbon from the end of the alkyl group were produced at 108 K. A dihydrouracil-6-yl (6-yl) radical formed by H addition to C5 carbon increased with increasing temperature for alkyluracils. The spectral feature obtained by C-ion irradiation was coincident with that by γ-irradiation.Total radical yields increased by alkylation and with increasing the length of alkyl chain. Yields of both 5-yl and secondary alkyl radicals irradiated by C-ion were less than those by γ-ray for penthylthymines and hexyluracil. On the contrary, radical yields were almost the same between ion and γ-ray irradiation for nonyl- and decyl-uracil. Mechanism of radical formation and effect of high-LET irradiation were discussed.     

The role of gamma irradiation on the extraction of phenolic compounds in onion (Allium cepa L.)

The effect of gamma irradiation on the content of total phenolic compounds, especially quercetin (Q), in onion (Allium cepa L.) skin was investigated. Onion skin extracts contained two predominant flavonoid compounds, Q and quercetin-4′-glucoside (Q4′G). After 10 kGy gamma irradiation, the yield of Q in the extracts increased significantly from 36.8 to 153.9 μg/ml of the extract, and the Q4′G content decreased slightly from 165.0 to 134.1 μg/ml. In addition, the total phenolic compound content also increased after irradiation at 10 kGy, from 228.0 μg/g of fresh weight to 346.6 μg/g; negligible changes (237.1–256.7 μg/g) occurred at doses of up to 5 kGy. As we expected, radical-scavenging activity was enhanced remarkably (by 88.8%) in the 10 kGy irradiated sample. A dose-dependent increase in the peak intensity of the electron paramagnetic resonance (EPR) spectra was observed in all irradiated samples, with a maximum increase at 10 kGy. The intensity relative to that of the control was 0.15, and it increased to 1.10 in 10 kGy irradiated samples. The optimum gamma irradiation dose, which is sufficient to break the chemical or physical bonds and release soluble phenols of low molecular weight in onion skin, is about 10 kGy.     

Change in the enzymatic dual function of the peroxiredoxin protein by gamma irradiation

PP1084 protein was exposed to gamma irradiation ranging from 5 to 500 kGy. Native PAGE showed minor structural changes in PP1084 at 5 kGy, and major structural changes at >15 kGy. Size-exclusion chromatography (SEC) showed the formation of a new shoulder peak when the protein was irradiated with 15 and 30 kGy, and a double peak appeared at 100 kGy. The results of PAGE and SEC imply that PP1084 protein is degraded by gamma irradiation, with simultaneous oligomerization. PP1084 chaperone activity reached the highest level at 30 kGy of gamma irradiation, and then, decreased in a dose-dependent manner with increasing gamma irradiation. However, the peroxidase activity significantly decreased following exposure to all intensities of gamma irradiation. The improvement of chaperone activity using gamma irradiation might be promoted by the oligomeric structures containing covalently cross-linked amino acids. Consequently, PP1084 modification using gamma irradiation could elevate chaperone activity by about 3–4 folds compared to the non-irradiated protein.     

Gamma rays as an effective tool for removing undesirable color without adverse changes in biological activities of red beet extracts

The ethanolic extracts of red beet (Beta vulgaris L.) hairy root were used to investigate the removal of color and improvement of biological activity for enhanced industrial applications. The extracts were exposed to gamma rays ranging from 2.5 to 30 kGy. The red beet hairy root is composed of two major red-colorants, betanin and isobetanin. Gamma ray radiation at 5 kGy remarkably reduced the levels of the major colorants by 94% and the reddish color was eliminated by doses greater than 10 kGy. Color removal was likely due to the gamma ray radiolysis of ethanol. Although details on the mechanism responsible for the decay of the chromophore have not been entirely determined, our results suggest that the free radicals that are produced during this process are capable of destroying the chromophore group in isobetanin, thus bleaching the substrate solution. In spite of the degradation of the major colorants, the biological activities of constituents of the extract such as DPPH radical scavenging and tyrosinase inhibition were negligibly affected by the gamma ray radiation up to 20 kGy. The antioxidant activity was 92.7% in control samples and 90.0–92.0% in irradiated samples (2.5–20 kGy), and a slight decrease to 87.5% was observed for gamma ray radiation at 30 kGy. In addition, tyrosinase inhibition activity has also the same pattern; the activity is slightly increased from 50.7% of control to 49.1–52.8% of irradiated samples (2.5–20 kGy) with a 46.8% at 30 kGy.     

Effects of low-dose gamma-irradiation on production of shikonin derivatives in callus cultures of Lithospermum erythrorhizon S.

The yield increase of secondary metabolite production was examined in plant cell cultures with the use of relatively low to high doses gamma irradiation. Suspension culture of Lithospermum erythrorhizon cells was irradiated to 2, 16, and 32 Gy. The gamma irradiation significantly stimulated the shikonin biosynthesis of the cells and increased the total shikonin yields (intracellular+extracellular shikonin yields) by 400% at 16 Gy and by only 240% and 180% at 2 and 32 Gy, respectively. One of the key enzymes for the shikonin biosynthesis of cells, p-hydroxylbenzoic acid (PHB) geranyltransferase, was found to be stimulated by the gamma-radiation treatments. The activity of PHB geranyltransferase was increased at 2 and 16 Gy with a negligible change at 32 Gy. In contrast, the activity of PHB glucosyltransferase was slightly changed at all doses of gamma radiation compared with the control cells. Therefore, the increase in PHB geranyltransferase activity leads to the accumulation of secondary metabolites such as a shikonin, which may contribute to plant defense against the stresses induced by gamma irradiation.     

Nutritional,physiological, physicochemical and sensory stability of gamma irradiated Kimchi (Korean fermented vegetables)

Effects of gamma irradiation on nutritional, physiological, physicochemical and sensory properties of the Korean lactic acid fermented vegetable, Kimchi, were investigated. The composition of amino acids and organic acids in Kimchi were not influenced by gamma irradiation less than 10 kGy. Angiotensine converting enzyme inhibitory, xanthin oxidase inhibitory, electron donating and antimicrobial activity of Kimchi extract were stable up to 10 kGy. There were no significant changes in pH and texture at less than 10 kGy. Color values were influenced at 10 kGy of gamma irradiation, and resulted in the increase of L*- and reduction of a*-value. About 90% of panelists identified a sensory difference between non-irradiated and 10 kGy-irradiated sample, and Kimchi irradiated at 10 kGy had lower scores in acceptability than those of the control or irradiated at 2.5 and 5 kGy.     

Spectroscopic study of gamma irradiated bovine hemoglobin

In the present study, the effects of ionizing radiation of Cs-137 and Co-60 from 4.95 to 743.14 Gy and from 40 Gy to 300 kGy, respectively, on some bovine hemoglobin characteristics were studied. Such an effect was evaluated using electron paramagnetic resonance (EPR) spectroscopy, and infra-red (IR) spectroscopy. Bovine hemoglobin EPR spectra were recorded and analyzed before and after irradiation and changes were explained in detail. IR spectra of unirradiated and irradiated Bovine hemoglobin were recorded and analyzed also. It was found that ionizing radiation may lead to the increase of free radicals production, the decrease in α-helices contents, which reflects the degradation of hemoglobin molecular structure, or at least its incomplete performance. Results also show that the combined application of EPR and FTIR spectroscopy is a powerful tool for determining structural modification of bovine hemoglobin samples exposed to gamma irradiation.     

Determination of the changes of antifungal properties of Satureja hortensis,Thymus vulgaris and Thymbra spicata exposed to gamma irradiation

In this research, changes in the antifungal activity of the extract of Satureja hortensis, Thymus vulgaris and Thymbra spicata exposed to gamma irradiation against two aflatoxigenic moulds Aspergillus parasiticus NRRL 2999 and 465 were investigated. The samples of dry plant leaf powder were irradiated with doses of 1.2, 3.0, 5.1 kGy. While the antifungal activity of S. hortensis with 0 and 1.2 kGy dose irradiation against A. parasiticus NRRL 2999 was found to be similar, it decreased with 3.0 and 5.1 kGy irradiation doses (P<0.05). On the contrary, antifungal activity of T. spicata increased until 3.0 kGy and then it decreased with 5.1 kGy irradiation dose (P<0.05). For T. vulgaris, an increase of irradiation dose resulted in a decrease of antifungal activity against aflatoxigenic moulds. This research shows that antifungal properties of some spices can be changed by gamma irradiation.     

Enhancement of plant growth stimulation activity of irradiated alginate by fractionation

Alginate with the weight-average molecular weight (M_w) approximately 900 kDa and ratio of M (mannuronate)/G (guluronate) about 1.3 was irradiated by gamma Co-60 in aqueous solution at doses up to 200 kGy. The irradiation dose was shown to be a function for reducing M_w and molecular weight distribution of irradiated alginates. The distribution of oligomer fractions in irradiated products was also investigated by separation using ultrafiltration membranes. The irradiated alginate with M_w approximately 14.2 kDa was found to have a positive influence for growing of barley and soybean. The irradiated oligoalginate fraction with M_w ranging from 1 to 3 kDa displayed the strongest effect on the growth and development of the mentioned plants at low concentration (20 ppm). It is suggested that oligoalginate with M_w in the range 1–3 kDa is a trigger for the growth and development of plants.     

Identification of irradiated sage tea (Salvia officinalis L.) by ESR spectroscopy

The use of electron spin resonance (ESR) spectroscopy to accurately distinguish irradiated from unirradiated sage tea was examined. Before irradiation, sage tea samples exhibit one asymmetric singlet ESR signal centered at g=2.0037. Besides this central signal, two weak satellite signals situated about 3 mT left and right to it in radiation-induced spectra. Irradiation with increasing doses caused a significant increase in radiation-induced ESR signal intensity at g=2.0265 (the left satellite signal) and this increase was found to be explained by a polynomial varying function. The stability of that radiation-induced ESR signal at room temperature was studied over a storage period of 9 months. Also, the kinetic of signal at g=2.0265 was studied in detail over a temperature range 313–353 K by annealing samples at different temperatures for various times.     

Degradation behavior of poly (l-lactide-co-glycolide) films through gamma-ray irradiation

Gamma-ray irradiation is a very useful tool to improve the physicochemical properties of various biodegradable polymers without the use of a heating and crosslinking agent. The purpose of this study was to investigate the degradation behavior of poly (l-lactide-co-glycolide) (PLGA) depending on the applied gamma-ray irradiation doses. PLGA films prepared through a solvent casting method were irradiated with gamma radiation at various irradiation doses. The irradiation was performed using 60Co gamma-ray doses of 25–500 kGy at a dose rate of 10 kGy/h.The degradation of irradiated films was observed through the main chain scission. Exposure to gamma radiation dropped the average molecular weight (M_n and M_w), and weakened the mechanical strength. Thermograms of irradiated film show various changes of thermal properties in accordance with gamma-ray irradiation doses. Gamma-ray irradiation changes the morphology of the surface, and improves the wettability. In conclusion, gamma-ray irradiation will be a useful tool to control the rate of hydrolytic degradation of these PLGA films.     

The free radical species in polyacrylonitrile fibers induced by γ-radiation and their decay behaviors

Free radicals in vacuum, air and oxygen atmospheres were studied using electron spin resonance (ESR). Mainly two types of radicals, namely alkyl radicals and polyimine radicals, are formed in polyacrylonitrile (PAN) fibers after γ-ray irradiation. The G value of the radical formation was calculated to be 2.1 (number of radicals per 100 eV absorbed) in air at room temperature based on the ESR measurements. The radical stability and decay behaviors at room temperature and elevated temperatures were also investigated under different atmospheres. The alkyl radicals were found to be rather stable when stored in vacuum at room temperature, but they decayed via reaction with oxygen when stored in air. The alkyl radicals disappeared completely after a thermal treatment at 110 °C in vacuum, but only 15% of the polyimine radicals decayed; this indicates that polyimine radicals are more stable compared to the alkyl radicals due to their lower mobility.     

Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs

In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs was investigated. The meatball samples were inoculated with pathogens and irradiated at the absorbed doses of 1, 2.2, 3.2, 4.5 and 5.2 kGy. E. coli O157:H7 count in 1 kGy irradiated meatballs stored in the refrigerator for 7 days was detected to be 4 log cfu/g lower than the count in nonirradiated samples (p<0.05). S. aureus counts were decreased to 4 log cfu/g after being exposed to irradiation at a dose of 1 kGy. Although it was ineffective on elimination of S. typhimurium, irradiation at a dose of 3.2 kGy reduced E. coli O157:H7 and S. aureus counts under detectable values in the meatballs. However, none of the test organisms were detected in the samples after irradiation with 4.5 kGy doses.