Abstract：
:The γ-irradiation effects on polyphenolic content and antioxidant capacity of parathion-pretreated leaves of Salvia officinalis plant were investigated. The analysis of phenolic extracts of sage without parathion showed that irradiation decreased polyphenolic content significantly (p<0.05) by 30% and 45% at 2 and 4kGy, respectively, compared to non-irradiated samples. The same trend was observed for the Trolox equivalent antioxidant capacity (TEAC), as assessed by the anionic DPPH and cationic ABTS radical-scavenging assays. The antioxidant potential decreased significantly (p<0.01) at 2 and 4kGy, by 11-20% and 40-44%, respectively. The results obtained with a pure chlorogenic acid solution confirmed the degradation of phenols; however, its TEAC was significantly (p<0.01) increased following irradiation. Degradation products of parathion formed by irradiation seem to protect against a decline of antioxidant capacity and reduce polyphenolic loss. Ionising radiation was found to be useful in breaking down pesticide residues without inducing significant losses in polyphenols.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ben Salem I,Fekih S,Sghaier H,Bousselmi M,Saidi M,Landoulsi A,Fattouch Sdoi
10.1016/j.foodchem.2013.04.008subject
Has Abstractpub_date
2013-11-15 00:00:00pages
1398-405issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(13)00452-4journal_volume
141pub_type
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