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Vol.3 , No. 2, Publication Date: Mar. 2, 2018, Page: 35-50
 for 6 days. Samples were evaluated at intervals of 1 day for storage quality, bioactive contents, antioxidant and hypoglycemic activities. Results of the study revealed that gamma irradiation treatment (1.5 kGy) besides maintaining the external appearance, texture and appeal; significantly (p ≤ 0.05) increased the content of bioactive compounds and enhanced the nutraceutical potential of irradiated sprouts. For both control and irradiated sprouts, content of the bioactive compounds especially total phenolics increased during storage and reached its maximum values at 3 days with concomitant increase in phenylalanine ammonialyase (PAL) enzyme activity. The results of the antioxidant activity showed a significant (p ≤ 0.05) decrease in EC<sub>50</sub> values and a corresponding increase in antioxidant content and activity due to irradiation. Data analysis indicated strong positive correlation of total phenols for reducing power (r = 0.89), beta-carotene bleaching assay (r = 0.95), hydroxyl radical scavenging (r = 0.92) and ferrous ion chelating effect (r = 0.93). Comparison of the hypoglycemic activity revealed that irradiation treatment resulted in significant (p ≤ 0.05) inhibition of alpha-glucosidase activity compared to alpha-amylase activity. All the extracts inhibited α-amylase and α-glucosidase activities in concentration-dependent manner. The present investigation suggested that radiation processing of onion sprouts besides extending the storage life has a potential to enhance their antioxidant content and nutraceutical potential.&picture=http://www.aascit.org/aascit/decorators/img/journal/829.jpg)
| [1] | Peerzada Rashid Hussain, Department of Atomic Energy, Astrophysical Sciences Division, Bhabha Atomic Research Centre, Srinagar, India. |
| [2] | Sarver Ahmad Rather, Department of Atomic Energy, Astrophysical Sciences Division, Bhabha Atomic Research Centre, Srinagar, India. |
| [3] | Prashant Prabakar Suradkar, Department of Atomic Energy, Astrophysical Sciences Division, Bhabha Atomic Research Centre, Srinagar, India. |
Ten days old onion sprouts after harvest were gamma irradiated in the dose range of 0.5–1.5 kGy followed by storage under refrigerated conditions (3 ± 1°C, RH 85%) for 6 days. Samples were evaluated at intervals of 1 day for storage quality, bioactive contents, antioxidant and hypoglycemic activities. Results of the study revealed that gamma irradiation treatment (1.5 kGy) besides maintaining the external appearance, texture and appeal; significantly (p ≤ 0.05) increased the content of bioactive compounds and enhanced the nutraceutical potential of irradiated sprouts. For both control and irradiated sprouts, content of the bioactive compounds especially total phenolics increased during storage and reached its maximum values at 3 days with concomitant increase in phenylalanine ammonialyase (PAL) enzyme activity. The results of the antioxidant activity showed a significant (p ≤ 0.05) decrease in EC50 values and a corresponding increase in antioxidant content and activity due to irradiation. Data analysis indicated strong positive correlation of total phenols for reducing power (r = 0.89), beta-carotene bleaching assay (r = 0.95), hydroxyl radical scavenging (r = 0.92) and ferrous ion chelating effect (r = 0.93). Comparison of the hypoglycemic activity revealed that irradiation treatment resulted in significant (p ≤ 0.05) inhibition of alpha-glucosidase activity compared to alpha-amylase activity. All the extracts inhibited α-amylase and α-glucosidase activities in concentration-dependent manner. The present investigation suggested that radiation processing of onion sprouts besides extending the storage life has a potential to enhance their antioxidant content and nutraceutical potential.
Keywords
Onion Sprouts, Gamma Irradiation, Antioxidant Composition, Nutraceutical Potential
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