Effect of Gamma Irradiation on Total Phenolic Content and in Vitro Antioxidant Activity of Pomegranate (Punica granatum L.) Peels

Amol B. Mali, Kalpana Khedkar, Smita S. Lele

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Food Engineering and Technology Department, Institute of Chemical Technology (ICT), Matunga, Mumbai.

DOI: 10.4236/fns.2011.25060                

Abstract

Pomegranate peels were studied for the effect of gamma irradiation on microbial decontamination along with its effect on total phenolic content and in vitro antioxidant activity. Gamma irradiation was applied at various dose levels (5.0, 10.0, 15.0 and 25.0 kGy) on pomegranate peel powder. Both the values of total phenolic content and in vitro antioxi- dant activity were positively correlated and showed a significant increase (p < 0.05) for 10.0 kGy irradiated dose level immediately after irradiation and 60 days of post irradiation storage. At 5.0 kGy and above dose level, gamma irradia- tion has reduced microbial count of pomegranate peel powder to nil. Post irradiation storage studies also showed that, the irradiated peel powder was microbiologically safe even after 90 days of storage period.

Keywords

Pomegranate Peels, Food Irradiation, Total Phenolic Content, In Vitro Antioxidant Activity, Microbial Load

Conflicts of Interest

The authors declare no conflicts of interest.

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