Biological Evaluation of Golden Delicious Apples Exposure to UV Lights in Rats | Zendy

Hoda B. Mabrok | Zendy; Doha A. Mohamed | Zendy; Oksana Sytar | Zendy; Iryna Smetanska | Zendy

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Biological Evaluation of Golden Delicious Apples Exposure to UV Lights in Rats

Author(s) -

Hoda B. Mabrok,

Doha A. Mohamed,

Oksana Sytar,

Iryna Smetanska

Publication year - 2019

Publication title -

pakistan journal of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.268

H-Index - 43

eISSN - 1812-5735

pISSN - 1028-8880

DOI - 10.3923/pjbs.2019.564.573

Subject(s) - anthocyanin , catalase , chemistry , malondialdehyde , uric acid , food science , biochemistry , oxidative stress

Anthocyanin is responsible for the red color of apple. Ultraviolet light plays a key role in activating the genes responsible for anthocyanin biosynthesis. However, the most important concern is using UV light irradiation on fruit to increase anthocyanins level and its nutritional quality. In this study, the accumulation of anthocyanin in green apple using UV-B and UV-C was investigated and its biological influence was evaluated in rats.

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