Gumul Dorota, Berski Wiktor
Department of Carbohydrates Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland.
Int J Food Sci. 2021 Jan 16;2021:8870754. doi: 10.1155/2021/8870754. eCollection 2021.
The irradiation process extends the cereal grain storage period, but also affects their chemical composition and antioxidants properties. The aim of this study was to analyze the effect of gamma irradiation on the content of total polyphenols, flavonoids, and tannins as well as the quantitative and qualitative profile of polyphenols in rye grains. The potential antioxidant capacity was also evaluated. The irradiation process resulted in an average increase of 10% of the total phenolic content as compared to the raw material, with each of the analyzed varieties reacting in different manners. The amount of tannins increased after irradiation at a constant level regardless of the applied gamma ray doses in the all analyzed rye grain varieties. The antiradical and antioxidant activity of rye grains after the irradiation process did not change or was reduced.
辐照过程延长了谷物的储存期，但也会影响其化学成分和抗氧化性能。本研究的目的是分析伽马辐照对黑麦籽粒中总多酚、黄酮类化合物和单宁含量以及多酚的定量和定性概况的影响。还评估了潜在的抗氧化能力。与原材料相比，辐照过程使总酚含量平均增加了10%，每个分析品种的反应方式不同。在所有分析的黑麦籽粒品种中，无论施加的伽马射线剂量如何，辐照后单宁的含量都以恒定水平增加。辐照后黑麦籽粒的抗自由基和抗氧化活性没有变化或有所降低。
