| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 568.36 KB | Adobe PDF |
Advisor(s)
Abstract(s)
Plants are widely recognized as a source of several bioactive compounds. Nevertheless, effective
decontamination techniques are required to be used by the industry in order to guarantee safety issues.
Irradiation is being progressively acknowledged as a feasible conservation methodology, in relation to
its high decontamination effectiveness [1,2].
In this work, the effects of irradiation (gamma and electron beam) in nutritional and chemical profiles of
Arenaria montana L. (mountain sandwort), a widely used medicinal species in the Caryophyllaceae
family, native from the mountainous areas of Southwestern Europe, were evaluated.
The nutritional value was determined by official methodologies for food analysis; free sugars were
analysed by HPLC-RI, fatty acids by GC-FID, organic acids by UFLC-PDA and tocopherols by HPLCfluorescence.
The effects of gamma irradiation and electron beam in the nutritional parameters were similar, except
in fat and protein contents. However, regarding the organic acids, while e-beam irradiation did not cause
statistically significant changes in any case, gamma irradiation presented significant changes, with a
clear tendency to be higher in the irradiated samples. The same occurred in tocopherols content,
especially in samples irradiated with 10 kGy. In respect to fatty acids, it was clear that e-beam irradiated
samples showed higher relative percentages of SFA and MUFA, while lower values of PUFA.
In general, the obtained results might be a good guidance to choose irradiation type or dose according
to the need of maintaining a specific chemical or bioactive profile.
Description
Keywords
Pedagogical Context
Citation
Pereira, Eliana; Antonio, Amilcar L.; Barreira, João C.M.; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2016). Irradiation as nutrient´s preservation technique: comparative effects of gamma and electron beam in Arenaria Montana L. In XXII Encontro Luso-Galego de Química. Bragança. ISBN 978-989-8124-17-3