Irradiation effects on color and functional properties of persimmon ( Diospyros kaki L. folium) leaf extract and licorice ( Glycyrrhiza Uralensis Fischer) root extract during storage

Abstract

Irradiation effects on color and functional properties of persimmon ( Diospyros kaki L. folium) leaf extract and licorice ( Glycyrrhiza Uralensis Fischer) root extract were studied. Persimmon leaf and licorice root extracts were irradiated using 60Co gamma irradiator at 0 and 20 kGy absorbed dose and stored at 4°C or –20°C for 2 weeks. Tyrosinase inhibition effect (TIE) of both extracts was not different by 20 kGy-irradiation but reduced during storage. Electron donating ability (EDA) of the persimmon leaf extract was generally consistent, but that of licorice root extract was reduced by irradiation except for 1 week of storage. Both TIE and EDA of persimmon leaf extract were higher than that of licorice root. Hunter color L*-, a*-, and b*-values were changed, resulting in a desirable brighter color by irradiation. During storage, the bright yellow color of irradiated sample changed to brown gradually, and especially the changes in the refrigeration condition (4°C) was faster than frozen (−20°C). Results indicate that irradiation can be a useful method to produce value-added natural ingredients with functions such as persimmon leaf or licorice root for food or cosmetic industry in addition to elimination of microbial load.