Effects of gamma and electron beam irradiation in the antioxidante potential of methanolic extracts and infusions of Arenaria Montana L
Conference Paper
Overview
Overview
abstract
Irradiation is a methodology qualified for dry ingredients preservation or decontamination and can be
performed using various radiation sources and energy levels in accordance with the objectives to be
achieved [1]. Electron beam irradiation is used mainly for food products with low density, while gamma
irradiation is mainly used for large volumes [2]. Arenaria Montana L. has a high antioxidant potential and
richness in bioactive phytochemicals. It is used in Portuguese traditional medicine, acting therapeutically
as an anti-inflammatory and diuretic plant [3]. The aim of this work was to evaluate the effects of gamma
and electron beam irradiation at different doses (I and 10 kGy) in the antioxidant activity of A. montana.
Free radicals scavenging activity, reducing power and lipid peroxidation inhibition properties of its
methanolic extracts and infusions were evaluated. Through a global analysis, it was concluded that the
antioxidant activity proved to be higher in methanolic extracts in comparison with the infusions, where it
decreased with increasing irradiation dose regardless of the technology used (gamma or electron beam).
For methanolic extracts, electron beam resulted in increased antioxidant activity while gamma irradiation
caused a decrease in these extracts. Thus, the antioxidant potential is variable depending not only on the
type of radiation and the dose applied, but also on the solvent used in the preparation of the extracts
(methanol or water).
