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Effect of γ‐irradiation on the antioxidant acticity of hot‐air and freeze drying grapes pomace
Author(s) -
YOON MI HYANG,
JANG SOON AE,
YOOK HONG SUN
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.lb240
Subject(s) - pomace , chemistry , freeze drying , dpph , food science , polyphenol , irradiation , antioxidant , scavenging , chromatography , biochemistry , physics , nuclear physics
In this study, antioxidant properties of gamma‐irradiatied hot‐air drying and freeze drying grape pomaces were evaluated. Samples were irradiated at doses ranging of 1, 3, 5, 10 and 20 kGy. They were then analyzed to investigate antioxidant properties, including DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging activity, total phenolic compound content and reducing power. The DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging activity of nonirradiatied hot‐air and freeze drying grapes pomaces were 84.98% and 88.86%, respectively. And 3 kGy gamma‐irradiated hot‐air drying(86.99%) and freeze drying(89.90%) grape pomaces showed the highest activity in all samples. Total polyphenol content of hot‐air drying grape pomace showed the highest activity at 3 kGy‐irradiated samples of 700.21 ppm but freeze drying grape pomace showed the highest activity at nonirradiated sample of 900.63 ppm. The result of reducing power, 3 kGy‐irradiated sample showed the highest activity for the both hot‐air drying and freeze drying grape pomaces. Accordingly, the 3 kGy gamma irradiation of hot‐air drying or freeze drying grape pomace showed that it could improving the antioxidative ability.