Effects of gamma ray and electron beam irradiation on reduction of microbial load and antioxidant properties of Chum-Hed-Thet (Cassia alata (L.) Roxb.)

International Nuclear Science and Technology Conference 2016

Prakhongsil, P.^1 ; Pewlong, W.^1 ; Sajjabut, S.^1 ; Chookaew, S.^1

Thailand Institute of Nuclear Technology (Public Organization), Ongkhalak, Nakhon nayok

26120, Thailand^1

关键词: Anti-oxidant activities;    Antioxidant potential;    Antioxidant properties;    Bioactive molecules;    DPPH free radical scavenging activities;    Electron beam irradiation;    Gram-negative bacteria;    Total phenolic content;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/860/1/012003/pdf
DOI  :  10.1088/1742-6596/860/1/012003

来源: IOP

【 摘 要 】

Considering the growing demands of herbal medicines, Cassia alata (L.) Roxb. has been reported to have various phytochemical activities. It has also been called in Thai as Chum-Hed-Thet. In this study, C. alata (L.) Roxb. powder were exposed to gamma and electron beam irradiation at doses of 0, 5, 10, 15 and 20 kGy. At the dose of 10 kGy, both of gamma and electron beam irradiation were sufficient in reducing microbial load of irradiated samples as specified in Thai pharmacopoeia (2005). These include the total aerobic microbial count of 5CFU/g, total fungi count of 4CFU/g, bile tolerant gram negative bacteria of 4(per g). In addition, pathogenic Clostridium spp. (per 10 g), Salmonella spp. (per 10 g), S. aureus (per 1g) and E.coli (per 1g) were absence. In terms of the bioactive molecules, the total phenolic content, DPPH free radical scavenging activity and ferric reducing antioxidant potential of unirradiated and irradiated samples were 19.32-22.44 mg gallic acid equivalent/g, 5.20-7.82 mg ascorbic acid equivalent/g and 69.46-82.06 μmol FeSO4/g, respectively. However, there were no significant differences between unirradiated and irradiated samples (p>0.05). Therefore, both of radiation by gamma ray or electron beam at 10 kGy was sufficient in elimination of microbial flora and did not significantly affected the total phenolic content and antioxidant activities of C. alata (L.) Roxb.