Abstract
Gamma irradiation is efficiently applied to many foods, but nevertheless there is a distinct lack of information about the changes of macro- and micronutrients (e.g., carbohydrates, lipids, organic acids, and phenolics) in dried rose hip (RH) fruits. Therefore, in this study, for the first time, the effect of gamma irradiation (10 and 25 kGy) on RH constituents is investigated. Different analytical techniques (GC-FID, HPLC-UV, HPSEC-RID, IR-FT, and SEM) are employed to examine this effect. The irradiation treatment (10 kGy) increased the glucose content by 30% and released cellobiose from RH fruits, thus revealing cellulose destruction. The extractability of total uronic acids increased from 51% (control) to 70.5% (25 kGy-irradiated), resulting in a higher pectin yield (10.8% < 12.8% < 13.4%) and molecular heterogeneity. Moreover, de-esterification was not a major effect of the irradiation-induced degradation of pectin. The sample exposure to the highest dose did not change the content of total carotenoids, β-carotene, and (un)saturated fatty acids, but it affected the tocopherols levels. Gamma rays had a negligible effect on the phenolic constituents and did not affect ORAC and HORAC antioxidant activity. In conclusion, it can be compromised that the exposition of dried RH is safe and can be successfully applied to decontaminate fruits without affecting their nutritional value and biological activity.
Highlights
The irradiation of foodstuffs with gamma rays was developed as a technology in the second half of the 20th century, and is nowadays among the most widely used approaches for microbial decontamination and the shelf-life extension of foods [1,2]
Concerning organic acids, we found evidence to suggest that the exposition of rose hip (RH) fruits to gamma radiation had a negligible effect on the content of quinic, malic, and ascorbic acids
The gathered data for carbohydrate, organic acids, and lipid composition are reported for the first time in this study
Summary
The irradiation of foodstuffs with gamma rays was developed as a technology in the second half of the 20th century, and is nowadays among the most widely used approaches for microbial decontamination and the shelf-life extension of foods [1,2]. Along with the benefits of gamma ray treatment, adverse effects associated with changes in the chemical composition of irradiated foods can be expected. It is known, for example, that irradiation could have a negative effect on the structure of fatty acids in nuts or to affect the anthocyanin and Molecules 2022, 27, 1765 could have a negative effect on the structure of fatty acids in nuts or to affect the anthocyanin and polyphenol content of fresh fruits, such as pomegranates [6,7]. M, traannyspstourdteieds,, sfoolrd,exaanmdpplreo, cpersosveiddeinema pdirriiecdalfoevrmid.enScoemtoe pfrruoivtse’ tchhaatraRcHterisistaicrsicahpspoeuarrceed oinf tveirteasmtiinngs, elnipoiudgsh, ptoherneqoluicireanatimoxoirdeadnetsta, imleadcsrotu-dayndofmthiceriro-cehleamngeenstsa,ftaenrdirpraodlyiastaicocnh.aMridaensy(sPtSusd)ie[8s–, f1o1r]e. xMaomrpeolev,epr,rboevcidaueseemopf tirhieciarlwevelild-kenncoewtnobpernoevfeicitahlaht eRaHlthispraorpiecrhtiseos,utrhcee RoHf vfirtuamitsinasre, liaplsidos,upsehdenaoslicthaentmioaxiindainntgsr, emdaiecnrot-ianndfrumiticrteoa-esle[m12e]n. tIsn, asnpditepoolyf stahcicsh, atroidtehse(PbSess)t [o8f–1o1u].r Mknoorewolveedrg, be,ecsatuudseieosfothnetihr eweeflfl-ekcnt oowf ngabmenmeaficiirarlahdeiaatlitohnporonptehretiecsh,athnegeRsHinfrtuhietscahreemaliscoal ucsoemdpaosstihtieomn aoifndirniegdreRdHienhtaivnefrnuoitt bteeaesn[1fo2u].nIdn. spite of this, to the best of our knowledge, studies on the effect of gamma irradiation on the changes in the chemical composition of driedTRhHerheafovreen, tohtebpeernesfeonutnsdtu. dy aims to investigate the effects of gamma irradiation on the cThhaenrgefeosrein, tthheeplreevseelnstosftuddifyfeariemnst tmo aincvroe-staignadtemthiceroefnfuectrtsieonftgcaomnsmtiatuirernatdsiaotfiodnrioend tRhHe cfhraunitgse. s in the levels of different macro- and micronutrient constituents of dried RH fruits
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