Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
Effect of γ-Irradiation on Bioactivity, Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed (Salvia sclareaL.)
Journal of Food Science · Eylül 2011
YÖKSİS Kayıtları
Effect of Irradiation on Bioactivity Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed Salvia sclarea L
Journal of Food Science · 2011 SSCI
PROFESÖR ERAY TULUKCU →
Makale Bilgileri
DergiJournal of Food Science
Yayın TarihiEylül 2011
Cilt / Sayfa76
Scopus ID2-s2.0-80053057512
Erişim🔓 Açık Erişim
Özet
Clary sage seeds (Salvia sclareaL.) were obtained from plants cultivated, and 2.5, 4.0, 5.5, and 7.0 kGy doses of γ-irradiation were applied to the clary sage seeds. They were then analyzed for their protein, ash, oil and dry matter contents, and fatty acid composition. Additionally, the total phenolic contents, antiradical, antioxidant activities, and volatile compounds of the clary sage seed extract were determined. There was no significant difference in protein content. However, the moisture, oil, and ash contents of the samples were affected by irradiation. While the 7 kGy dose had a positive effect on the total phenolic content and antiradical activity of the sage seed extract, all doses have negative effects on the antioxidant activity of the sage seed. The main fatty acid of the sage seed was remarkably found as α-linolenic acid. The four irradiation levels caused significant differences in fatty acid composition by affecting all fatty acids except palmitic, palmitoleic, and eicosenoic acids. The dominant volatile compounds of control sage seed were found as β-pinene (18.81%) and limonene (15.60%). Higher doses of the irradiation decreased volatile components of sage seed. Clary sage seed including high omega-3 can be irradiated with low doses (≤2.5 kGy) of γ-irradiation. Practical Application: Clary sage is one of the most popularSalviaspecies in Turkey and many countries. Clary sage seed has approximately 29% oil content and this oil contains >50% of α-linolenic acid. γ-Irradiation is widely applied in the preservation of spice quality. The present study shows that the antioxidant activity of the clary sage seed is decreased by γ-irradiation. Additionally, higher doses of irradiation also decreased the volatile components of sage seed. Therefore, we suggest that clary sage seed which includes high levels of omega-3 should be irradiated with low doses (≤2.5 kGy) of γ-irradiation. © 2011 Institute of Food Technologists ®.
Yazarlar (4)
1
Hasan Yalçin
2
Ismet Ozturk
3
Eray Tulukcu
4
Osman Sagdic
Anahtar Kelimeler
Antioxidant
Irradiation
Sage seed
Total phenolic
Volatile compounds
Kurumlar
Erciyes Üniversitesi
Kayseri Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
32
Atıf
4
Yazar
5
Anahtar Kelime