The influence of gamma irradiation on flavonoïds content during storage of irradiated clementina

• Published in: Radiation physics and chemistry (1993) Vol. 52; no. 1; pp. 107 - 112
• Main Authors: Oufedjikh, H., Mahrouz, M., Lacroix, M., Amiot, M.J., Taccini, M.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 01.06.1998; Elsevier
• Subjects: Biological and medical sciences; Chemical and Process Engineering; Citrus clementina; Engineering Sciences; flavanones glycosides; Food engineering; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Gamma irradiation; Life Sciences; p-coumaric acid; polymethoxylated flavones; storage; Citrus clementina; flavanones glycosides; Gamma irradiation; p-coumaric acid; storage; polymethoxylated flavones; Ionizing irradiation; Fruit; Clementine; Warehousing; Citrus fruit; Flavonoid; Quantitative analysis; CONSERVATION AU FROID
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/S0969-806X(98)00084-X

The influence of Gamma irradiation on content of some important flavonoïds (flavonones glycosides and polymethoxylated flavones) was evaluated during storage of Moroccan clementina treated at a mean dose of 0.3 kGy and stored three months at 3′C. Results shows that at day one, gamma irradiation induced degradation of small quantities of these flavonoïds, however after 14 days of storage, the content of these compounds was significantly higher (p≤0.05) in irradiated samples. Irradiation stimulated biosynthesis of flavonoïds after 14 days of storage. Hesperidin was the major flavanones compounds in clementines. Nobiletin and Heptamethoxyflavone were the major polymethoxylated flavones in clementines. Our study demonstrated that the content of these compounds was significantly higher (p≤0.05) in irradiated samples.