Abstract
Gamma irradiation is a promising technique for improving the quality, safety, and shelf-life of foods. However, research on radiation-induced systemic degradation related to changes in the chemical structure and biological activity is still limited. In this study, radiolytic degradation and antioxidant activity enhancement of purpurogallin were studied in response to varying dose of gamma irradiation. Pure purpurogallin in methanol was exposed to gamma rays from 10 to 100 kGy. Purpurogallin reaction mixture was completely degraded when irradiated with 50 kGy and showed an increased antioxidation activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+). It also exhibited hydroxyl radical scavenging ability. The structure of the newly-formed simple phenolic compound, pyrogallol (2) from gamma irradiated purpurogallin at 50 kGy was characterized using 1H, 13C, heteronuclear singles quantum coherence (HSQC), and heteronuclear multiple bond correlation (HMBC) NMR, and fast atom bombardment mass (FABMS) spectroscopy. Compared to the parent purpurogallin, the small phenolic molecule (2) exhibited significantly enhanced antioxidant activity against DPPH, ABTS+, and hydroxyl radical scavenging activities with SC50 values of 9.5±0.3, 12.6±0.4, and 48.1±0.9 μM, respectively. These results indicate that degradation of purpurogallin induced by gamma irradiation might enhance its antioxidant property.
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