Gamma irradiation as an alternative to preserve the chemical and bioactive characteristics of plants widely consumed as infusions
Conference Paper
Overview
Overview
abstract
Introduction
Some of the plants included in our diet require effective conservation technologies to ensure their use
in the best conditions. Irradiation may allow the decontamination of plants, maintaining their
chemical, organoleptic, nutritional and bioactive properties [1,2].
Objectives
In this study, the effects of gamma irradiation (1 and 10 kGy) in chemical, nutritional and antioxidant
properties of Aloysia citrodora, Melissa officinalis, Melittis melissophyllum and Mentha piperita,
were evaluated.
Material and Methods
The nutritional value was determined by official methodologies for food analyses; free sugars were
analysed by HPLC-RI, fatty acids by GC-FID, organic acids by UFLC-PDA and tocopherols by
HPLC-fluorescence. Antioxidant properties of methanolic extracts and infusions were evaluated by
the free radical scavenging activity, reducing power and inhibition of lipid peroxidation.
Results
Despite some variations observed in the nutritional value, it was not possible to identify evident
tendencies with the exception of proteins, which increased in all the samples irradiated with 10 kGy.
However, in general, when analysed in an integrated approach non-irradiated sample (control) and
irradiated ones were grouped indiscriminately indicating that the irradiation treatment caused no
sufficient changes for defining a specific chemical profile.
Conclusions
Thus, it can be concluded that gamma irradiation (up to 10 kGy) is a viable technology for studied
Lamiaceae and Verbanaceae species. This is advantageous since the dose of 10 kGy guarantees
disinfection and decontamination of specimens.
