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International Journal of Food Properties Volume 14, 2011 - Issue 4
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Original Articles

Effect of Gamma Irradiation on Total Phenolic Contents and Antioxidant Activities of Satureja Hortensis, Thymus Vulgaris, and Thymbra Spicata from Turkey

Tuncay Gumus Department of Food Engineering, Faculty of Agriculture, Namik Kemal University, Tekirdag, Turkey
,
Sevil Albayrak Department of Biology, Art and Science Faculty, Erciyes University, Kayseri, TurkeyCorrespondence[email protected]
,
Osman Sagdic Department of Food Engineering, Engineering Faculty, Erciyes University, Kayseri, Turkey
&
Muhammet Arici Department of Food Engineering, Faculty of Agriculture, Namik Kemal University, Tekirdag, Turkey
Pages 830-839 | Received 19 Aug 2009, Accepted 25 Oct 2009, Published online: 13 Jun 2011
 
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Abstract

In this study, the effect of gamma irradiation on the total phenolic content and antioxidant activity of Satureja hortensis, Thymus vulgaris, and Thymbra spicata was evaluated. Plants irradiated in a 60Co irradiator to 0, 1.2, 3.0, and 5.1 kGy at 25°C. Control and irradiated samples were extracted with methanol. The antioxidant activity of methanol extracts was determined using phosphomolybdenum assay and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method. The total phenolic content in three spices was found to decrease with irradiation except at 5.1 kGy for S. hortensis. The DPPH radical scavenging activity of the extracts decreased after irradiation.

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