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Impact of γ-irradiation on antioxidant capacity of mango (Mangifera indica L.) wine from eight Indian cultivars and the protection of mango wine against DNA damage caused by irradiation

Paper ID Volume ID Publish Year Pages File Format Full-Text
34438 45026 2014 12 PDF Available
Title
Impact of γ-irradiation on antioxidant capacity of mango (Mangifera indica L.) wine from eight Indian cultivars and the protection of mango wine against DNA damage caused by irradiation
Abstract

•γ-Irradiation leads to significant increase in both TPC and TFC.•Improvement of the quality of mango wine by limiting the microbial load.•γ-Irradiation induced significant increase in various in vitro antioxidant activities.•Mango wine protected DNA against OH and γ-radiation induced damage in vitro.

The present study aims to evaluate the effect of gamma-irradiation on the total phenolic content (TPC), total flavonoid content (TFC), antioxidant and radioprotective properties of the mango wine. γ-Irradiation resulted in an increase in TPC and TFC in a dose dependent manner and their concentrations were in the range of 226.8–555.3 mg/L and 68.6–165.1 mg/L, respectively, in 3 kGy irradiated wine samples. There was a significant increase in the concentration of certain polyphenolic compounds with the exception of ellagic acid, which was unaltered and a significant decrease in the ferulic and synapic acids as measured by HPLC. Treatment with γ-irradiation resulted in overall reduction in microbial loads; further, no microbe was detected with a dose of 3 kGy in all wine samples, indicating improvement in the quality of mango wine. The DPPH radical scavenging activity of mango wine varied from 97.14 (Sindhura) to 83.64% (Mulgoa) and the DMPD scavenging capacity varied from 95.27 (Banginapalli) to 77.8% (Mulgoa) at 100 μL and 3 kGy dose. However, the FRAP activity of mango wine varied from 33.96 (Sindhura) to 27.38 mM/L (Mulgoa), and the NO scavenging capacity from 88.2 (Banginapalli) to 74.44% (Mulgoa) at 500 μL and 3 kGy dose. These scavenging activities were significantly increased with the irradiation dose and also with concentration. Mango wine was also demonstrated to protect DNA against UV + H2O2 and γ-irradiation (500 Gy) induced DNA damage, confirming its protective actions in vitro and thus could be a valuable source of antioxidants.

Keywords
Mango wine; Gamma-irradiation; Polyphenolic compounds; Antioxidant capacity; DNA damage
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Impact of γ-irradiation on antioxidant capacity of mango (Mangifera indica L.) wine from eight Indian cultivars and the protection of mango wine against DNA damage caused by irradiation
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 49, Issue 11, November 2014, Pages 1819–1830
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
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Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Full-text PDF Download
Online Support
Any Questions? feel free to contact us