BIOCHEMICAL PROPERTIES OF γ-IRRADIATED CARAWAY ESSENTIAL OILS

• Published in: Journal of food biochemistry Vol. 35; no. 2; pp. 650 - 662
• Main Authors: FATEMI, F., ALLAMEH, A., KHALAFI, H., RAJAEE, R., DAVOODIAN, N., REZAEI, M.B.
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.04.2011
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/j.1745-4514.2010.00408.x

ABSTRACT The antibacterial activity of essential oils from caraway seeds together with its antioxidant properties were examined in seeds pretreated with γ‐irradiation. The oil fraction components were not affected due to γ‐irradiation as determined by gas chromatography/mass spectrometry. The antioxidant activities which were measured by β‐carotene bleaching test and 2, 2‐diphenylpicrylhydrazyl assay were sustained by γ‐irradiation. The antibacterial activity of caraway essential oils was also retained after irradiation. These data may suggest that γ‐irradiation sustains the active components responsible for the biochemical properties of the caraway oils. This could find additional application in food processing industries. PRACTICAL APPLICATION Caraway has been used as a popular aromatic herb and spice since antiquity and has been normally found in various parts of the world especially in Iran. Caraway seeds and its products such as essential oils are widely added to food and food products for flavoring and are also used in Iranian traditional medicine for treatment of different diseases. With regard to the contamination of the seeds by special microorganisms, their sanitization by a safe method such as γ‐irradiation has a great application potential. The influences of irradiation on the active components of caraway seed, as a medicinal herb, responsible for the biochemical activities should not be ignored. Therefore, this study was designed to find out if γ‐irradiation can alter the active components and biochemical properties of caraway seed preparations.