Valorization of ultraviolet-C (UV-C) dose validation in spices: Changes in phenolic contents and antioxidant activity during storage of UV-C-treated dried spices powder

• Published in: Italian journal of food science Vol. 36; no. 2; pp. 111 - 120
• Main Authors: Qasem, Akram A, Ibraheem, Mohamed A, Hamami, Mshari A.H, Al-Shoqairan, Yaser I, Alamri, Mohamed Saleh, Maiman, Salah A. Al, Hassan, Amro B
• Format: Journal Article
• Language: English
• Published: Pinerolo Chiriotti Editori S.r.l 01.04.2024; Codon Publications
• Subjects: Analysis; Antioxidants; Bioflavonoids; Flavones; Flavonoids; Food; Irradiation; Least squares method; Peppers; Phenolic compounds; Phenols; Radiation; Radiation dosage; Regression analysis; Relative humidity; Seeds; Shelf life; Spices; Storage; Storage life; Ultraviolet radiation

In this work, ultraviolet-C (UV-C) radiation was applied at dose levels of 0, 0.5, 1, 1.5 and 2.0 kJ.m–2 to evaluate changes on the antioxidant capacity of dried fennel seeds, chilli pepper, and coriander seeds powder during storage. The samples’ total phenolic content (TPC), total flavonoid content...