Engineering Faculty, Dept of Food Engineering, Erciyes Univ, 38039 Kayseri, Turkey.
J Food Sci. 2011 Sep;76(7):C1056-61. doi: 10.1111/j.1750-3841.2011.02331.x.
Clary sage seeds (Salvia sclarea L.) were obtained from plants cultivated, and 2.5, 4.0, 5.5, and 7.0 kGy doses of γ-irradiation were applied to the clary sage seeds. They were then analyzed for their protein, ash, oil and dry matter contents, and fatty acid composition. Additionally, the total phenolic contents, antiradical, antioxidant activities, and volatile compounds of the clary sage seed extract were determined. There was no significant difference in protein content. However, the moisture, oil, and ash contents of the samples were affected by irradiation. While the 7 kGy dose had a positive effect on the total phenolic content and antiradical activity of the sage seed extract, all doses have negative effects on the antioxidant activity of the sage seed. The main fatty acid of the sage seed was remarkably found as α-linolenic acid. The four irradiation levels caused significant differences in fatty acid composition by affecting all fatty acids except palmitic, palmitoleic, and eicosenoic acids. The dominant volatile compounds of control sage seed were found as β-pinene (18.81%) and limonene (15.60%). Higher doses of the irradiation decreased volatile components of sage seed. Clary sage seed including high omega-3 can be irradiated with low doses (≤ 2.5 kGy) of γ-irradiation.
Clary sage is one of the most popular Salvia species in Turkey and many countries. Clary sage seed has approximately 29% oil content and this oil contains >50% of α-linolenic acid. γ-Irradiation is widely applied in the preservation of spice quality. The present study shows that the antioxidant activity of the clary sage seed is decreased by γ-irradiation. Additionally, higher doses of irradiation also decreased the volatile components of sage seed. Therefore, we suggest that clary sage seed which includes high levels of omega-3 should be irradiated with low doses (≤ 2.5 kGy) of γ-irradiation.
香紫苏种子（Salvia sclarea L.）取自种植的植物，对香紫苏种子进行 2.5、4.0、5.5 和 7.0 kGy 的γ射线辐照。然后分析它们的蛋白质、灰分、油和干物质含量以及脂肪酸组成。此外，还测定了香紫苏种子提取物的总酚含量、抗自由基、抗氧化活性和挥发性化合物。蛋白质含量没有显著差异。然而，水分、油和灰分含量受到辐照的影响。虽然 7 kGy 的剂量对香紫苏种子提取物的总酚含量和抗自由基活性有积极影响，但所有剂量都对香紫苏种子的抗氧化活性有负面影响。香紫苏种子的主要脂肪酸是显著的α-亚麻酸。四个辐照水平通过影响除棕榈酸、棕榈油酸和二十碳烯酸以外的所有脂肪酸，对脂肪酸组成产生显著差异。对照香紫苏种子的主要挥发性化合物为β-蒎烯（18.81%）和柠檬烯（15.60%）。较高剂量的辐照降低了香紫苏种子的挥发性成分。包括高欧米伽-3 的香紫苏种子可以用低剂量（≤2.5 kGy）的γ射线辐照。
香紫苏是土耳其和许多国家最受欢迎的 Salvia 物种之一。香紫苏种子的含油率约为 29%，这种油含有>50%的α-亚麻酸。γ辐照广泛应用于香料质量的保存。本研究表明，香紫苏种子的抗氧化活性会因γ辐照而降低。此外，较高剂量的辐照也会降低香紫苏种子的挥发性成分。因此，我们建议，包括高欧米伽-3 的香紫苏种子应该用低剂量（≤2.5 kGy）的γ射线辐照。
