Effects of γ-radiation on microbial load and antioxidant proprieties in green tea irradiated with different water activities

Radiation Physics and Chemistry

Volumn 107, Issue , 2015, Pages 40-46

  Fanaro, G B ^a   Hassimotto, N M A ^b   Bastos, D H M ^b   Villavicencio, A L C H ^a  

^a INSTITUTO DE PESQUISAS ENERGÉTICAS E NUCLEARES   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Antioxidant; Camellia sinensis; Food irradiation; Green tea; Radiolysis; Water activity

Indexed keywords

RADIOLYSIS;

CAMELLIA SINENSIS; FOOD IRRADIATION; GREEN TEA; MICROBIAL LOADS; WATER ACTIVITY;

ANTIOXIDANTS;

ANTIOXIDANT; CATECHIN; FLAVONOID; PHENOL DERIVATIVE; WATER;

ANTIOXIDANT ACTIVITY; ARTICLE; ASPERGILLUS; CONTROLLED STUDY; FOOD COMPOSITION; FOOD CONTROL; FOOD IRRADIATION; FOOD SAFETY; FUNGAL CONTAMINATION; GAMMA RADIATION; NONHUMAN; ORAC ASSAY; PATHOGEN LOAD; RADIOLYSIS; RHIZOPUS; TEA;

EID: 84908582508     PISSN: 0969806X     EISSN: 18790895     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2014.09.008     Document Type: Article

References (51)

1. Anderson R.A., Polansky M.M. Tea enhances insulin activity. J. Agric. Food Chem. 2002, 50:7182-7186.
2. Aquino S., Gonçalez E., Rossi M.H., Nogueira J.H.C., Reis T.A., Correa B. Evaluation of fungal burden and aflatoxin presence in packed medicinal plants treated by gamma radiation. J. Food Prot. 2010, 73:932-937.
3. Atoui A.K., Mansouri A., Boskou G., Kefalas P. Tea and herbal infusions: their antioxidant activity and phenolic profile. Food Chem. 2005, 89:27-36.
4. Breen A.P., Murphy J.A. Reactions of oxyl radicals with DNA. Free Radic. Biol. Med. 1995, 18:1033-1077.
5. Bugno A., Almodovar A.A.B., Pereira T.C., Pinto T.J.A., Sabino M. Occurrence of toxigenic fungi in herbal drugs. Braz. J. Microbiol. 2006, 37:47-51.
6. Cabrera C., Gimenez R., López M.C. Determination of tea components with antioxidant activity. J. Agric. Food Chem. 2003, 51:4427-4435.
7. Cardozo E.L., Ferrarese-Filho O., Cardozo Filho L., Ferrarese M.L.L., Donaduzzi C.M., Sturion J.A. Methylxanthines and phenolic compounds in mate (Ilex paraguariensis St. Hil.) progenies grown in Brazil. J. Food Comp. Anal. 2007, 20:553-558.
8. Chosdu R., Erizal, Iriawan T., Hilmy N. The effect of gamma irradiation on curcumin component of Curcuma domestica. Radiat. Phys. Chem. 1995, 46:663-667.
9. Dartora N., Souza L.M., Santana-Filho A.P., Iacomini M., Valduga A.T., Gorin P.A.J., Sassaki G.L. UPLC-PDA-MS evaluation of bioactive compounds from leaves of Ilex paraguariensis with different growth conditions, treatments and ageing. Food Chem. 2011, 129:1453-1461.
10. Diehl J.F. Food irradiation - past, present and future. Radiat. Phys. Chem. 2002, 63:211-215.
11. El-Shahawi M.S., Hamza A., Bahaffi S.O., Al-Sibaai A.A., Abduljabbar T.N. Analysis of some selected catechins and caffeine in green tea by high performance liquid chromatography. Food Chem. 2012, 134:2268-2275.
12. Fanaro G.B., Duarte R.C., Araújo M.M., Purgatto E., Villavicencio A.L.C.H. Evaluationof γ-radiation on green tea odor volatiles. Radiat. Phys. Chem. 2011, 80:85-88.
13. Fanaro G.B., Hassimotto N.M.A., Bastos D.H.M, Villavicencio A.L.C.H. Effects of γ-radiation on microbial load and antioxidant proprieties in black tea irradiated with different water activities. Radiat. Phys. Chem. 2014, 97:217-222.
14. Farkas J. Irradiation for better foods. Trends Food Sci. Technol. 2006, 17:148-152.
15. Farkas J., Mohácsi-Farkas C. History and future of food irradiation. Trends Food Sci. Technol. 2011, 22:121-128.
16. Gosslau A., Chen K.Y. Nutraceuticals, apoptosis, and disease prevention. Nutrition 2004, 20:95-101.
17. Hansen J.M., Shaffer H.L. Sterilization and preservation by radiation sterilization. Disinfection Sterilization and Preservation 2001, 729-746. Lippincott Willians & Wilkins, Philadelphia. fifth ed. S.S. Block (Ed.).
18. Hayes D.J., Murano E.A., Murano P.S., Olson D.G., Sapp S.G. Food Irradiation: A Sourcebook 1995, Iowa State University Press, Ames, Iowa. first ed.
19. Higdon J.V., Frei B. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit. Rev. Food Sci. Nutr. 2003, 43:89-143.
20. Katusin-Razem B., Novak B., Razem D. Microbiological decontamination of botanical raw materials and corresponding pharmaceutical products by irradiation. Radiat. Phys. Chem. 2001, 62:261-275.
21. Kumar S., Gautam S., Powar S., Sharma A. Microbial decontamination of medicinally important herbals using gamma radiation and their biochemical characterization. Food Chem. 2010, 119:328-335.
22. Martins H.M., Martins M.L., Dias M.I., Bernardo F. Evaluation of microbiological quality of medicinal plants used in natural infusions. Int. J. Food Microbiol. 2001, 68:149-153.
23. Mishra B.B., Gautam S., Sharma A. Microbial decontamination of tea (Camellia sinensis) by gamma radiation. J. Food Sci. 2006, 71:M151-M156.
24. Monk J.D., Beuchat L.R., Doyle M.P. Irradiation inactivation of food-borne microorganisms. J. Food Prot. 1995, 58:197-208.
25. Morehouse K.M. Food irradiation-US regulatory considerations. Radiat. Phys. Chem. 1998, 63:281-284.
26. Ou B., Hampsch-Woodill M., Prior R. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent. J. Agric. Food Chem. 2001, 49:4619-4626.
27. Pan M.H., Lai C.S., Wang H., Loc C.Y., Hod C.T., Li S. Black tea in chemo-prevention of cancer and other human diseases. Food Sci. Hum. Wellness 2013, 2:12-21.
28. Pezzutti A., Matzkin M.R., Croci C.A. Gamma irradiation improved the quality of onion flakes used by argentine consumers. J. Food Process. Preserv. 2005, 29:120-131.
29. Pitt J.I., Hocking A.D., Glenn D.R. An improved medium for the detection of Aspergillus flavus and Aspergillus parasiticus. J. Appl. Bacteriol. 1983, 54:109-114.
30. Ramalho S.A., Nigam N., Oliveira G.B., Oliveira P.A., Silva T.O.M., Santos A.G.P., Narain N. Effect of infusion time on phenolic compounds and caffeine content in black tea. Food Res. Int. 2013, 51:155-161.
31. Reto M., Figueira M.F., Filipe H.M., Almeida C.M.M. Chemical composition of green tea (Camellia sinensis) infusions commercialized in Portugal. Plant Foods Hum. Nutr. 2007, 62:139-144.
32. Řezáčová V., Kubátová A. Saprobic microfungi in tea based on Camellia sinensis and on other dried herbs. Czech Mycol. 2005, 57:79-89.
33. Riley P.A. Free radicals in biology: oxidative stress and the effects of ionizing radiation. Int. J. Radiat. Biol. 1994, 65:27-33.
34. Saito S.T., Welzel A., Suyenaga E.S., Bueno F. A method for fast determination of epigallocatechin gallate (EGCG), epicatechin (EC), catechin (C) and caffeine (CAF) in green tea using HPLC. Ciênc. Technol. Aliment. 2006, 26:394-400.
35. Sakanaka S., Kim M.J., Yamamoto T. Antibacterial substances in Japanese green tea extract against Streptococcus mutans, a carciogenic bacterium. Agric. Biol. Chem. 1989, 53:2307-2311.
36. Sano J., Inami S., Seimiya K., Ohba T., Sakai S., Takano T., Mizuno K. Effects of green tea intake on the development of coronary artery disease. Cir. J. 2004, 68:65-670.
37. Santana-Rios G., Orner G.A., Amantana A., Provost C., Wu S.Y., Dashwood R.H. Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay. Mutat. Res. 2001, 495:61-74.
38. Sato T., Myata G. The nutraceutical benefit, Part I: green tea. Nutrition 2000, 16:315-317.
39. Scalbert A., Morand C., Manach C., Rémésy C. Absorption and metabolism of polyphenols in the gut and impact on health. Biomed. Pharmacother. 2002, 56:276-282.
40. Singleton V.L., Rossi J.A. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 1965, 16:144-158.
41. Storari M., Dennert A.G., Bigler L., Gessler C., Broggini G.A.L. Isolation of mycotoxins producing black aspergilli in herbal teas available on the Swiss market. Food Control 2012, 26:157-161.
42. Suzuki M., Tabuchi M., Ikeda M., Umegaki K., Tomita T. Protective effects of green tea catechins on cerebral ischemic damage. Med. Sci. Monit. 2004, 10:166-174.
43. Toit R., Volsteedt Y., Apostolides Z. Comparison of the antioxidant content of fruits, vegetables and teas measured as vitamin C equivalents. Toxicology 2001, 166:63-69.
44. Tortora G.J., Funke B.R., Case C.L. Microbiology: A introduction 2009, Benjamin-Cummings, San Francisco. tenth ed.
45. Tritsch G.L. Food iradiation. Nutrition 2000, 16:698-701.
46. Turkmen N., Sari F., Velioglu Y.S. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem. 2006, 99:835-841.
47. Villavicencio A.L.C.H., Fanaro G.B., Araújo M.M., Aquino S., Silva P.V., Mancini-Filho J. Detection of Phakopsora pachyrhizi by polymerase chain reaction (PCR) and use of germination test and DNA comet assay after e-beam processing in soybean. Radiat. Phys. Chem. 2007, 76:1878-1881.
48. Safety and Nutritional Adequacy of Irradiated Food 1994, World Health Organization, World Health Organization, Geneva, Switzerland.
49. Quality Control Methods for Medicinal Plant Materials 1998, 122. World Health Organization, World Health Organization, Geneva, Switzerland.
50. Wu C., Xu H., Héritier J., Andlauer W. Determination of catechins and flavonol glycosides in Chinese tea varieties. Food Chem. 2012, 132:144-149.
51. Yang C.S., Chen L., Lee M.J., Balentine D., Kuo M., Schantz S.P. Blood and urine levels of tea catechins after ingestion of different amounts of green tea by human volunteers. Cancer Epidemiol. Biomark. Prev. 1998, 7:351-354.