Gamma irradiation affects the total phenol,anthocyanin and antioxidant properties in three different persian pistachio nuts |
| |
| Authors: | Mohammad Akbari Mostafa Farajpour Mostafa Aalifar Mohammad Sadat Hosseini |
| |
| Institution: | 1. Faculty of Agriculture, Department of Horticultural Sciences, University of Tabriz, Tabriz, IranMohammad_akbari@ut.ac.ir;3. Department of Agronomy and Plant Breeding, College of Abourihan, University of Tehran, Tehran, Iran;4. Young Researchers and Elite Club, Hamedan Branch, Islamic Azad University, Hamedan, Iran;5. Faculty of Agriculture, Department of Horticulture, University of Jiroft, Jiroft, Iran |
| |
| Abstract: | The effects of gamma irradiation (GR) on total phenol, anthocyanin and antioxidant activity were investigated in three different Persian pistachio nuts at doses of 0, 1, 2 and 4 kGy. The antioxidant activity, as determined by FRAP and DPPH methods, revealed a significant increase in the 1–2 kGy dose range. Total phenol content (TPC) revealed a similar pattern or increase in this range. However, when radiation was increased to 4 kGy, TPC in all genotypes decreased. A radiation dose of 1 kGy had no significant effect on anthocyanin content of Kale-Ghouchi (K) and Akbari (A) genotypes, while it significantly increased the anthocyanin content in the Ghazvini (G) genotype. In addition, increasing the radiation to 4 kGy significantly increased the anthocyanin content of K and G genotypes. To conclude, irradiation could increase the phenolic content, anthocyanin and antioxidant activity of pistachio nuts. |
| |
| Keywords: | Gamma irradiation pistachio total phenol anthocyanin antioxidant activity |
|
|
