Radiation-induced changes in the phenolic compounds and antioxidant properties of cold stored tomatoes

Öz

The purpose of this study is to determine the effect of different radiation doses and storage temperatures on the antioxidant activity and total phenolic content of tomato fruit (Solanum lycopersicum). During the extraction of tomatoes, maceration was performed at 45 °C using 80% methanol as the solvent. The folin–ciocalteau assay was used to determine the total phenolic content. The DPPH (2,2-Diphenyl-1-picrylhydrazyl) and ABTS (2,2′-azinobis-(3-ethylbenzothiazoline-6-sulphonate)) tests were used to measure their Trolox equivalent antioxidant capacity (TEAC). Results showed that in ambient (9 days) and cold (27 days) storage, total phenolic content was found to be affected by both storage time and irradiation doses. Samples exposed to 2 kGy radiation had the highest total phenolic content values immediately following irradiation, and these values decreased over storage (p<0.05). In contrast, samples exposed to 1 kGy exhibited a rising tendency over the course of the shelf life (p<0.05). Total phenolic content values in cold-stored tomatoes were highest in 1 kGy-irradiated samples until day 13, at which point they started to decline. On the other hand, 2 kGy-irradiated samples exhibited a growing tendency after remaining at lower levels until day 13. Irradiation dose and storage time positively affected DPPH and ABTS antioxidant activity in tomato samples (p<0.05). It is determined that the decrease in phenolic content and scavenging activity is still at a high level compared to the beginning of storage. Total antioxidant capacity analyses showed that the patterns of increase and decrease in scavenging activity of DPPH and ABTS as a function of concentration of total phenolic content were matching in all the extracts of irradiated and control tomato samples. Consequently, gamma irradiation alone, and in combination with cold temperature storage , has been shown to maintain & increase total phenolic content and total antioxidant capacity levels in tomatoes, which allows it to be recommended to consumers for consumption without losing this property.

Anahtar Kelimeler

• Antioxidant
• cold storage
• low-dose irradiation
• phenolic compounds
• tomatoes

Destekleyen Kurum

Turkish Energy, Nuclear and Mineral Research Agency (TENMAK)

Proje Numarası

A2.H1.P15

Etik Beyan

As authors, we declare that all processes of the study are in accordance with research and publication ethics and that we comply with ethical rules and scientific citation principles.

Teşekkür

Zati Ünal and Aslıhan Göktuğ at the Turkish Energy, Nuclear, and Mineral Research Agency are gratefully acknowledged for their valuable support during this study. The research was supported by the Turkish Energy, Nuclear and Mineral Research Agency (TENMAK) under the ‘A2.H1.P15 Researches on Different Product Groups to Determine the Possibilities of Increasing the Variety of Irradiated Products in the Gamma Irradiation Facility’ project.

Soğukta depolanan domateslerin fenolik bileşikleri ve antioksidan özellikleri üzerine iyonize radyasyonun etkileri

Öz

Bu çalışmanın amacı, farklı dozlarda radyasyon uygulaması ve depolama sıcaklığının domates meyvesinin (Solanum lycopersicum) antioksidan aktivitesi ve toplam fenolik içeriği üzerine etkisini belirlemektir. Domateslerin ekstraksiyonunda, çözücü olarak %80 metanol kullanılarak maserasyon işlemi uygulanmıştır. Toplam fenolik içeriği belirlemek için folin-fiocalteau yöntemi kullanılmıştır. Troloks eşdeğer antioksidan kapasitelerini (TEAC) ölçmek için DPPH (2,2-Difenil-1-pikrilhidrazil) ve ABTS (2,2′-azinobis-(3-etilbenzotiyazolin-6-sülfonat)) testleri kullanılmıştır. Sonuçlar, oda sıcaklığında (24±2 °C, 9 gün) ve soğukta (4±2 °C, 27 gün) depolamada, toplam fenolik içeriğinin hem depolama süresinden hem de ışınlama dozlarından etkilendiğini göstermiştir. 2 kGy dozda ışınlana örneklerin, ışınlamanın hemen ardından en yüksek toplam fenolik içerik değerlerine sahip olduğu görülmesine rağmen, bu değerlerin depolama boyunca giderek azaldığı (p<0.05) belirlenmiştir. Buna karşılık, 1 kGy dozda ışınlanan örnekler raf ömrü boyunca artış eğilimi göstermiştir (p<0.05). Soğukta depolanan domateslerdeki toplam fenolik madde değerleri 1 kGy ışınlanmış örneklerde 13. günde en yüksek değere ulaştıktan sonra düşmeye başlamıştır. Diğer yandan, 2 kGy ışınlanmış örnekler 13. güne kadar daha düşük seviyelerde kaldıktan sonra artış eğilimi göstermiştir. Işınlama dozu ve depolama süresinin domates örneklerinde DPPH ve ABTS antioksidan aktivitesini olumlu yönde etkilediği (p<0.05) tespit edilmiştir. Fenolik madde içeriği ve antioksidan süpürme aktivitesindeki azalmanın, depolama başlangıcına kıyasla hala yüksek seviyede olduğu belirlenmiştir. Toplam antioksidan kapasite analizleri, ışınlanmış ve kontrol domates örneklerinin tüm ekstraktlarında, toplam fenolik madde içeriği konsantrasyonuna bağlı olarak DPPH ve ABTS süpürücü aktivitesindeki artış ve azalış modellerinin benzer olduğunu göstermiştir. Sonuç olarak, gama ışınlamasının tek başına ve soğutma ile birlikte uygulanmasının, domateslerdeki toplam fenolik madde içeriğini ve toplam antioksidan kapasite düzeylerini koruyup artırması nedeniyle ışınlanmış domateslerin tüketilmesi tüketicilere önerilebilir.

Anahtar Kelimeler

• Antioksidan
• domates
• düşük doz ışınlama
• fenolik madde
• soğuk depolama

Destekleyen Kurum

TENMAK Türkiye Enerji, Nükleer ve Maden Araştırma Kurumu

Proje Numarası

A2.H1.P15

Etik Beyan

Biz yazarlar olarak çalışmanın tüm süreçlerinin araştırma ve yayın etiğine uygun olduğunu, etik kurallara ve bilimsel atıf gösterme ilkelerine uyduğumu beyan ederiz.

Teşekkür

Türkiye Enerji, Nükleer ve Maden Araştırma Kurumu'ndan Zati Ünal ve Aslıhan Göktuğ'a bu çalışma sırasındaki değerli desteklerinden dolayı teşekkür ederiz. Araştırma, Türkiye Enerji, Nükleer ve Maden Araştırma Kurumu (TENMAK) tarafından "A2.H1.P15 Gama Işınlama Tesisinde Işınlanmış Ürün Çeşitliliğini Artırma Olanaklarının Belirlenmesi İçin Farklı Ürün Grupları Üzerinde Araştırmalar" projesi kapsamında desteklenmiştir.

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