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Effect of low-dosage electron beam irradiation on antioxidant activities of navel oranges during storage at a low temperature of 3°C

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Abstract

Effects of low-dosage electron beam irradiation on antioxidant activities of Navel oranges during storage at a low temperature of 3°C were studied. Oranges were irradiated at dosages of 0.2, 0.4, 0.6, 0.8, and 1.0 kGy and changes in antioxidant compounds and antioxidant activities were investigated. No changes in total phenolic contents or flavonoid contents were observed with an increase in radiation dosage. Also, no differences between non-irradiated and irradiated oranges in DPPH radical scavenging and ABTS radical scavenging activities, FRAP values, and reducing powers were observed. Electron beam irradiation at dosages less than 1 kGy does not affect levels of antioxidant compounds and antioxidant activities of Navel oranges.

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Authors and Affiliations

  1. Department of Food and Nutrition, Chungnam National University, Daejeon, 34134, Korea

    Yun-Jeong Cho, Kyoung-Hee Kim & Hong-Sun Yook

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  1. Yun-Jeong Cho
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Correspondence to Hong-Sun Yook.

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Cho, YJ., Kim, KH. & Yook, HS. Effect of low-dosage electron beam irradiation on antioxidant activities of navel oranges during storage at a low temperature of 3°C. Food Sci Biotechnol 25, 601–606 (2016). https://doi.org/10.1007/s10068-016-0084-9

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  • DOI: https://doi.org/10.1007/s10068-016-0084-9

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