Effects of Gamma Irradiation on Chemical and Antioxidant Properties of Iranian Native Fresh Barberry Fruit

Gamma irradiation greatly reduces the potential microbiological risk of fresh fruits, resulting in improved microbial safety as well as extending their shelf life. The effects of 0.5-2 kGy gamma doses on some physicochemical, microbial and sensory properties of fresh barberry fruits (Berberis vulgaris) during refrigerated storage for 40 days were evaluated. The total anthocyanin and total phenolic contents of barberry fruits decreased in a dose-dependent manner immediately after irradiation and after subsequent storage. In general, it is recommended that, according to the effect of gamma radiation on physicochemical, microbial and sensorial characteristics, doses of 1.25-2 kGy could be used.

Authors:

• Samira Berenji Ardestani
• Hamid Reza Akhavan

Keywords:

• Antioxidant property
• barberry fruit
• chemical properties
• gamma irradiation.

References:

[1] S. B. Ardestani, M. A. Sahari, M. Barzegar, Effect of extraction and processing conditions on organic acids of barberry fruits. Journal of Food Biochemistry, 39(5), 554-565, 2015.
[2] S. B. Ardestani, M. A. Sahari, M. Barzegar, Effect of extraction and processing conditions on anthocyanins of barberry, Journal of Food Processing and Preservation, 40(6), 1407-1420, 2016.
[3] Anonymous, Iranian Ministry of Agriculture Jahad Yearbook, (2016) Available at: http://www.maj.ir/.
[4] M. Farhadi Chitgar, M. Aalami, Y. Maghsoudlou, E. Milani, Comparative study on the effect of heat treatment and sonication on the quality of barberry (Berberis vulgaris) juice, Journal of Food Processing and Preservation, doi: 10.1111/jfpp.12956, 41(3), 2017.
[5] A. Alemardan, W. Asadi, M. Rezaei, L. Tabrizi, S. Mohammadi, Cultivation of Iranian seedless barberry (Berberis integerrima ‘Bidaneh’): A medicinal shrub, Industrial Crops and Products, 50, 276-287, 2013.
[6] H. R. Alighourchi, M. Barzegar, M. A. Sahari, S. Abbasi, Gamma ray effects on some physicochemical properties, functional compounds and antioxidant activity of pomegranate juice, Journal of Nuclear Science and Tehnology, 65, 65-75, 2013.
[7] H. Yildiz, S. Ercisli, M. Sengul, E. F. Topdas, O. Beyhan, O. Cakir, H. K. Narmanlioglu, E. Orhan, Some physicochemical characteristics, bioactive content and antioxidant characteristics of non-sprayed Barberry (Berberis vulgaris L.) fruits from Turkey, Erwerbs-Obstbau, 56(4), 123-129, 2014.
[8] S. S. Lee, E. M. Lee, B. C. An, T. H. Kim, K. S. Lee, J. Y. Cho, S. H. Yoo, J. S. Bae, B. Y. Chung, Effects of irradiation on decolourisation and biological activity in Schizandra chinensis extracts, Food Chemistry, 125(1), 214-220, 2011.
[9] P. R. Hussain, A. M. Wani, R. S. Meena, M. A. Dar, Gamma irradiation induced enhancement of phenylalanine ammonia-lyase (PAL) and antioxidant activity in peach (Prunus persica Bausch, Cv. Elberta), Radiation Physics and Chemistry, 79(9), 982-989, 2010.
[10] H. M. Shahbaz, J. J. Ahn, K. Akram, H. Y. Kim, E. J. Park, J. H. Kwon, Chemical and sensory quality of fresh pomegranate fruits exposed to gamma radiation as quarantine treatment, Food Chemistry, 145, 312-318, 2014.
[11] M. Alothman, R. Bhat, A. Karim, Effects of radiation processing on phytochemicals and antioxidants in plant produce, Trends in Food Science & Technology, 20(5), 201-212, 2009.
[12] T. Serapian, A. Prakash, Comparative evaluation of the effect of methyl bromide fumigation and phytosanitary irradiation on the quality of fresh strawberries, Scientia Horticulturae, 201, 109-117, 2016.
[13] S. Cabo Verde, et al., Effects of gamma radiation on raspberries: Safety and quality issues, Journal of Toxicology and Environmental Health, Part A, 76(4-5), 291-303, 2013.