Aouidi F., Ayari S., Ferhi H., Roussos Sevastianos, Hamdi M. (2011). Gamma irradiation of air-dried olive leaves : effective decontamination and impact on the antioxidative properties and on phenolic compounds. Food Chemistry, 127 (3), p. 1105-1113. ISSN 0308-8146.
Titre du document
Gamma irradiation of air-dried olive leaves : effective decontamination and impact on the antioxidative properties and on phenolic compounds
Aouidi F., Ayari S., Ferhi H., Roussos Sevastianos, Hamdi M.
Source
Food Chemistry, 2011,
127 (3), p. 1105-1113 ISSN 0308-8146
Olive leaves are commercialized for their antioxidative value due to their valuable phenolic compounds. The present study aimed to evaluate the effect of gamma irradiation on microbial load, on antioxidative properties and on phenolic compounds of air-dried olive leaves. Irradiation was applied up to 25 kGy (5 kGy intervals) to powdered and intact samples. Total aerobic bacteria, yeast and mold, and lactic acid bacteria were counted after gamma irradiation. Decontamination was obtained at 20 kGy. The radioresistance of microbial population was high with D-10 values between 9.74 and 25.12 kGy. Besides, gamma irradiation up to 25 kGy was found to maintain the antioxidant capacity, molecular mass distribution of polyphenolics, total phenolics, ortho-diphenols, flavonoids, oleuropein, verbascoside and rutin contents. To conclude, the improvement of the microbial quality of air-dried olive leaves, without affecting phenolic composition and antioxidative properties, can be successively achieved by the application of gamma irradiation treatment.
Plan de classement
Nutrition, alimentation [054]
;
Sciences du monde végétal [076]
;
Biotechnologies [084]
