Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Gamma Irradiation on the Biological Activities and Color Changes of Ethanol Extracts Lonicera japonica

  • Jeon, Tae-Woog (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Cheorun Jo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute) ;
  • Shin, Myung-Gon (School of Food Biotechnology and Nutrition, Woosong University) ;
  • Cha, Bo-Sook (Department of Food Science, Suwon Woman's College) ;
  • Kim, Mi-Jung (Department of Food Science and Nutrition, Anyang University) ;
  • Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute)
  • Published : 2003.03.01
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Abstract

Effects of irradiation on color removal, tyrosinase inhibition, xanthine oxidase inhibition and nitrite scavenging capacity of Lonicera japonica extracts were evaluated. Lonicera japonica extracts were irradiated at 10, 20, and 30 kGy. Hunter color $L^{*}$- and $a^{*}$-values increased but $b^{*}$-values decreased dose-dependently following irradiation. The extracts were potent inhibitors of tyrosinase and xanthine oxidase. Tyrosinase inhibition was higher in the irradiated sample than non-irradiated, and subsequently increased with increasing irradiation doses. The extracts had a higher inhibitory effect against xanthine oxidase, and the effect was not changed by irradiation. Nitrite scavenging capacity was the highest in the extract at pH 1.2, and was not significantly affected by irradiation. These results indicate that gamma irradiation may not influence the biological activities of Lonicera japonica extracts when irradiated up to 30 kGy. Furthermore, color of the extracts can be improved to have improved applicability for the food and cosmetic industries without any adverse change in biological functions.ons.s.

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References

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