Pomegranate (Punica granatum L.) is extensively cultivated in Middle East especially in Iran. For centuries, this fruit has been used in Iranian herbal medicine. Pomegranate peel, seed and juice ...contain considerable amounts of phenolic compounds and have antioxidant activity. Pomegranate peels, juice and seeds from three regions of Natanz, Shahreza, and Doorak were obtained. Antioxidant activity, total phenolic, flavonoids, and flavonols contents of pomegranate peels, seeds and juices extracts were analyzed. The β-carotene bleaching test and Folin–Ciocalteu method were applied in this study. The pomegranate peel extract showed high levels of antioxidant activity in comparison to seeds and juices. Doorak peel by 58% had the highest antioxidant activity among two other peels. Total phenolics, flavonoids, and flavonols contents of pomegranate peel were evaluated much more higher than seeds and juices. The significant positive correlation between antioxidant activity and total phenolics was reported. According to achieved results, high antioxidant capacity of pomegranate especially peel, had shed light to use them as natural food preservatives.
•All parts of pomegranate had antioxidant activity with high total phenolic, flavonoid and flavonol contents.•The Highest antioxidant activity of pomegranate was measured in peel extract.•A positive correlation between antioxidant activity and total phenolic content were reported.
Irradiation is one of the intervention strategies for effective control of food-borne pathogen microorganisms, which reduces microbial load and extends the meat shelf life.
This experimental study ...was carried out on quail meat. Quail meat samples were treated with electron beam irradiation at doses of 0.5, 1, and 3 kGy and stored at 4 ± 1 °C for 15 days. Five days after irradiation, the chemical and organoleptic changes in the quail meat were evaluated for 15 days. Total volatile basic nitrogen and TBA were also measured to investigate chemical changes.
Irradiation significantly reduced the amount of total volatile basic nitrogen in irradiated samples. Furthermore, the increase of TBA level was significant in irradiated samples, which had a direct correlation with irradiation dose and storage/shelf life duration. Despite the increase of thiobarbituric acid, irradiation had no significant effect on the sensory properties of quail meat.
Irradiation of quilt meat resulted in extension of the meat shelf life to at least two weeks at refrigeration temperature by decreasing the corrosion-causing microorganisms and improving microbial quality, while the sensory properties of meat were preserved. Regarding the increase in the oxidation level at high doses of the electron beam and the absence of significant differences in the studied dosages in reducing the total amount of total volatile basic nitrogen, it is recommended to apply electron beam irradiation at doses of 1.5 and 3 kGy to extend the meat shelf life and preserve the quality/health of the quail meat.
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