@article{fdi:010053462,
  title = {{G}amma irradiation of air-dried olive leaves : effective decontamination and impact on the antioxidative properties and on phenolic compounds},
  author = {{A}ouidi, {F}. and {A}yari, {S}. and {F}erhi, {H}. and {R}oussos, {S}evastianos and {H}amdi, {M}.},
  editor = {},
  language = {{ENG}},
  abstract = {{O}live leaves are commercialized for their antioxidative value due to their valuable phenolic compounds. {T}he 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. {I}rradiation was applied up to 25 k{G}y (5 k{G}y intervals) to powdered and intact samples. {T}otal aerobic bacteria, yeast and mold, and lactic acid bacteria were counted after gamma irradiation. {D}econtamination was obtained at 20 k{G}y. {T}he radioresistance of microbial population was high with {D}-10 values between 9.74 and 25.12 k{G}y. {B}esides, gamma irradiation up to 25 k{G}y was found to maintain the antioxidant capacity, molecular mass distribution of polyphenolics, total phenolics, ortho-diphenols, flavonoids, oleuropein, verbascoside and rutin contents. {T}o 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.},
  keywords = {{O}live leaf ; {G}amma irradiation ; {D}-10-value ; {P}henolic compound ; {A}ntioxidant capacity},
  booktitle = {},
  journal = {{F}ood {C}hemistry},
  volume = {127},
  numero = {3},
  pages = {1105--1113},
  ISSN = {0308-8146},
  year = {2011},
  DOI = {10.1016/j.foodchem.2011.01.109},
  URL = {https://www.documentation.ird.fr/hor/fdi:010053462},
}