Phenolic content and antioxidant capacity of gamma irradiated olive leaves
Özet
In this study, dried in diffirent ways (such as microwave, infra-red, convection heaters and under normal atmospheric condi-tions) olive leaves has been used as experimental material.Radiation has been applied to dried olive leaves in three diffirentdosages in room temparature. The amount of radiation to beimplemented to the samples have 3, 5, 10 KGy/min. In thisstudy, how gamma rays (radiation) effects phenolic components,total phenolic content and antioxidant capacity of dried oliveleaves has been determined. The phenolic components, total phe-nolic content and antioxidant capacity were analysed withHPLC, folin ciocalteu and DPPH radical scavenging method,respectivelty.Gamma rays is well known as a decontamination method formany foodstuffs and plant materials, being an environmentfriendly and effective technology to resolve technical problems intrade and commercialization. For this reason, nowadays it is uti-lized as an alternative method of sterilization. Gamma rays areof ionizing radiation. When ionizing radiation interacts with mat-ter, generally it causes a break in the molecular bonds and/orbreaks the bonds between the molecules. These intermediateshave unpaired electron and called free radical. Gamma radiationor the radiation-induced free radicals would break or cause dam-age to the DNA molecules of living organisms. Gamma irradia-tion is predict to change phenolic content and antioxidantcapacity in living tissues. Phenolic compounds are secondaryplant metabolites naturally present in fruits and vegetables. Inrecent years there has been a growing interest in food phenolicsbecause of their potential health benefits mainly due to theirantioxidant and free radical scavenging activity.
