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Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked Malva sylvestris L.
Joint Authors
Boulila, Abdennacer
Ben Salem, Issam
Ouesleti, Souad
Khammassi, Mohamed Amine
Mabrouk, Yassine
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-08-30
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
Nowadays, recent studies have demonstrated that plant-derived foods were characterized by their richness in bioactive phytochemicals and their consumption has a protective effect for human health.
The effects of ionizing radiation on phytochemical properties of cooked Malva sylvestris L.
(Mallow) were investigated.
Irradiation increased significantly (P<0.05) the total polyphenols and flavonoids content of cooked Mallow.
Irradiation at 2 and 4 kGy doses resulted in a significant increase in the DPPH and ABTS radical-scavenging ability of cooked Mallow extracts.
There was no significant change on carbohydrate, lipid, ash, and protein content.
While the mineral composition of K and Na was affected slightly after irradiation, the amounts of Mg, P, Ca, Fe, Z, and Cu remain unaffected at 2 kGy and reduced slightly at 4 kGy.
The antimicrobial activity was unaffected after irradiation.
Postirradiation storage studies showed that the cooked irradiated Mallow was microbiologically safe even after 20 days of storage period.
Sensory properties of cooked irradiated Mallow were unaffected by the treatment.
This study supports that cooking process followed by gamma irradiation did not compromise the chemical composition and sensory characteristics of Mallow.
American Psychological Association (APA)
Ben Salem, Issam& Ouesleti, Souad& Khammassi, Mohamed Amine& Boulila, Abdennacer& Mabrouk, Yassine. 2018. Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked Malva sylvestris L.. BioMed Research International،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1125282
Modern Language Association (MLA)
Ben Salem, Issam…[et al.]. Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked Malva sylvestris L.. BioMed Research International No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1125282
American Medical Association (AMA)
Ben Salem, Issam& Ouesleti, Souad& Khammassi, Mohamed Amine& Boulila, Abdennacer& Mabrouk, Yassine. Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked Malva sylvestris L.. BioMed Research International. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1125282
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1125282