International Journal of Food Studies
Sign in
Issue image

More articles from Volume 9, Issue 1, 2020

Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice

Evaluation of growth and cereulide production by Bacillus cereus isolated from cooked rice

Chemical constituents in leaves and aroma products of Nicotiana rustica L. tobacco

Zizyphus lotus (L.) extracts as prebiotics in the aggregation and adhesion of probiotic and inhibition of pathologic bacteria from patients with colorectal cancer

Effect of olive pulp enrichment on physicochemical and antioxidant properties of wheat bread

Citations

Crossref Logo

8

Crossref Logo

Nora Mohamed Elkenawy, Mahmoud Abdel Wahab Soliman, Reham Rashad El-behery

(2023)

In-vitro Antimicrobial Study of Non/irradiated Ylang-ylang Essential Oil Against Multi Drug Resistant Pathogens with Reference to Microscopic Morphological Alterations

Indian Journal of Microbiology, 63(4)

10.1007/s12088-023-01122-4
Crossref Logo

Ibtihal Al-Zobaidi, Mohammad-Taghi Ebadi, Hamid Ghomi, Mahdi Ayyari

(2025)

Optimisation of disinfection and packaging methods for the preservation of Persian shallot (Allium hirtifolium L.)

International Journal of Food Science and Technology, 60(1)

10.1093/ijfood/vvaf060
Crossref Logo

Yelina González Pérez, Ivan García-Fornaris, Daniel Milian Pérez, Abel Gámez Rodríguez, Raquel Milani, Antonio Celso Dantas Antonino, Yaicel Ge Proenza

(2026)

Effect of gamma radiation on physical properties, chemical composition and antibacterial activity of the essential oil from Eucalyptus pellita F. Muell.

Pharmacological Research - Natural Products, 10()

10.1016/j.prenap.2026.100534
Crossref Logo

Noha Eid Eliwa, Mohamed Farouk Ahmed

(2025)

Assessment of the bioactive compounds in gamma irradiated stevia (Stevia rebaudiana Bertoni) leaves

BMC Biotechnology, 25(1)

10.1186/s12896-025-01008-x
Crossref Logo

Nadia Hidar, Abdelhamid Noufid, Houssam Abouloifa, Mohammed Mouhib, Abdeslam Asehraou, Abderrahim Jaouad, Mostafa Mahrouz

(2023)

Comparative study of two preservation methods (freeze drying and gamma irradiation) on the phenolic profile, antioxidant and antimicrobial activities of the essential oils of stevia

Journal of Food Measurement and Characterization, 17(4)

10.1007/s11694-023-01904-w
Crossref Logo

Fatemeh Mahdi Navehsi, Vahid Abdossi, Bohloul Abbaszadeh, Razieh Azimi, Marjan Dianat

(2024)

Effect of gamma rays on the essential oil and biochemical characteristics of the Satureja mutica Fisch & C. A. Mey

Scientific Reports, 14(1)

10.1038/s41598-024-57989-w
Crossref Logo

Wael El-Desouky Ibrahim, Nermien Z. Ahmed

(2026)

Impact of gamma irradiation on lemongrass (Cymbopogon citratus): phytochemical content, antioxidant and antibacterial activity

BMC Biotechnology, 26(1)

10.1186/s12896-025-01090-1
Crossref Logo

Roniérik Pioli Vieira, Guilherme Frey Schutz, Laurens Parmentier, Oana-Maria Chirliu, Aurelian-Sorin Pasca, Lenuta Profire, Sandra Van Vlierberghe

(2025)

Bioactive Limonene-Derived Oligomer in Gelatin Hydrogels: Impact of Cross-Linking Chemistry on Physicochemical Properties and Wound Healing Performance

ACS Applied Materials & Interfaces, ()

10.1021/acsami.5c20409

The effect of gamma irradiation on the essential oils and antioxidants in dried thyme

Amal N. Al-Kuraieef ,
Amal N. Al-Kuraieef

Nutrition and Food Science Department, Princess Norah bint Abdulrahman University

View authors publications

Search this author on:

PubMed | Google Scholar
Amal Alshawi
Amal Alshawi
Contact Amal Alshawi

Nutrition and Food Science Department, Princess Norah bint Abdulrahman University

View authors publications

Search this author on:

PubMed | Google Scholar

Published: 17.04.2020.

Volume 9, Issue 1 (2020)

pp. 203-212;

https://doi.org/10.7455/ijfs/9.1.2020.a6

Abstract

This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radical-scavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.

Keywords

Irradiation,

Thyme,

Essential oil,

Antioxidant,

Flavonoid,

Phenol

References

1.
Shurong L, Meixu G, Chuanyao W. Use of irradiation to ensure hygienic quality of fresh pre-cut and blanched vegetables and tofu. Use of Irradiation to Ensure the Hygienic Quality of Fresh, Pre-Cut Fruits and Vegetables and Other Minimally Processed Food of Plant Origin. 2006;87.
2.
Meda A, Lamien C, Romito M, Millogo J, Nacoulma O. Determination of the total phenolic, flavonoid and proline contents in burkina fasan honey, as well as their radical scavenging activity. Food Chemistry. 2005;(3):571–7.
3.
Nagy T, Solar S, Sontag G, Koenig J. Identification of phenolic components in dried spices and influence of irradiation. Food Chemistry. 2011;(2):530–4.
4.
Ott R. An introduction to statistical methods and data analysis. 1984;807–37.
5.
Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, et al. Total antioxidant capacity of plant foods, beverages and oils consumed in italy assessed by three different in vitro assays. Journal of Nutrition. 2003;(9):2812–9.
6.
Pereira E, Pimenta A, Calhelha R, Antonio A, Verde S, Barros L, et al. Effects of gamma irradiation on cytotoxicity and phenolic compounds of thymus vulgaris l. and mentha x piperita l. LWT -Food Science and Technology. 2016;370–7.
7.
Perez M, Calderon N, Croci C. Radiation-induced enhancement of antioxidant activity in extracts of rosemary (rosmarinus officinalis l.) Food Chemistry. 2007;(2):585–92.
8.
Polovka M, Suhaj M. Detection of caraway and bay leaves irradiation based on their extracts’ antioxidant properties evaluation. Food Chemistry. 2010;(1):391–401.
9.
Senatore F. Influence of harvesting time on yield and composition of the essential oil of a thyme (thymus pulegioides l) growing wild in campania (southern italy). Journal of Agricultural and Food Chemistry. 1996;(5):1327–32.
10.
Lee S, Umano K, Shibamoto T, Lee K. Identification of volatile components in basil (ocimum basilicum l.) and thyme leaves (thymus vulgaris l.) and their antioxidant properties. Food Chemistry. 2005;(1):131–7.
11.
Singleton Y, Rossi J. Colorimetry of total phenolics with phophomolybdic-phosphotunstic acid reagents. Amer J Enol Vitic. 1965;144–58.
12.
Suhaj M, Rácová J, Polovka M, Brezová V. Effect of ??-irradiation on antioxidant activity of black pepper (piper nigrum l.) Food Chemistry. 2006;696–704.
13.
Taipina M, Lamardo L, Rodas M, Del Mastro N. The effects of gamma irradiation on the vitamin e content and sensory qualities of pecan nuts (carya illinoensis). Radiation Physics and Chemistry. 2009;(7–8):611–3.
14.
Variyar P, Limaye A, Sharma A. Radiation-induced enhancement of antioxidant contents of soybean (glycine max merrill). Journal of Agricultural and Food Chemistry. 2004;(11):3385–8.
15.
Food irradiation: A technique for preserving and improving the safety of food. 1988;
16.
Zhu F, Cai YZ, Bao J, Corke H. Effect of gamma-irradiation on phenolic compounds in rice grain. Food Chemistry, IJFS April. 2010;74–7.
17.
Zin Z, Abdul-Hamid A, Osman A. Antioxidative activity of extracts from mengkudu (morinda citrifolia l.) root, fruit and leaf. Food Chemistry. 2002;(2):227–31.
18.
Abolhasani A, Barzegar M, Sahari M. Effect of gamma irradiation on the extraction yield, antioxidant, and antityrosinase activities of pistachio green hull extract. Radiation Physics and Chemistry. :373–8.
19.
Koseki P, Villavicencio A, Brito M, Nahme L, Sebastiao K, Rela P, et al. Effects of irradiation in medicinal and eatable herbs. Radiation Physics and Chemistry. 2002;(3–6):681–4.
20.
Chemistry. (1):55–8.
21.
Kim M, Yook H, Byun M. Effects of gamma irradiation on microbial contamination and extraction yields of korean medicinal herbs. Radiation Physics IJFS April. 2000;203–12.
22.
Jo C, Son J, Lee H, Byun M. Irradiation application for color removal and purification of green tea leaves extract. Radiation Physics and Chemistry. 2003;(2):179–84.
23.
Jayaprakasha G, Rao L, Sakariah K. Chemical composition of volatile oil from cinnamomum zeylanicum buds. Zeitschrift Fur Naturforschung Ca Journal of Biosciences. 2002;(11–12):990–3.
24.
Huang SJ, Mau JL. Antioxidant properties of methanolic extract from antrodia camphorate with various doses of ??radiation. Food Chemistry. 2007;1702–10.
25.
Huang SJ, Mau JL. Antioxidant properties of methanolic extracts from agaricus blazei with various doses of gamma-irradiation. 2006;707–16.
26.
Fejes S, Blazovics A, Lemberkovics E, Petri G, Szoke E, Kery A. Free radical scavenging and membrane protective effects of methanol extracts from anthriscus cerefolium l. (hoffm.) and petroselinum crispum (mill.) nym. ex a. Phytotherapy Research. 2000;(5):362–5.
27.
Farag M. Utilization of basil extract as a radioprotector in male rats. Arab J Sci Appl. 2013;274–81.
28.
Embuscado M. Spices and herbs: Natural sources of antioxidants -a mini review. Journal of Functional Foods. 2015;(B):811–9.
29.
Baranauskiene R, Venskutonis P, Viskelis P, Dambrauskiene E. Influence of nitrogen fertilizers on the yield and composition of thyme (thymus vulgaris). Journal of Agricultural and Food Chemistry. 2003;(26):7751–8.
30.
Food Chemistry. :191–7.
31.
Al-Bachir M. Some microbial, chemical and sensorial properties of gamma irradiated sesame (sesamum indicum l. 2016;
32.
Aqil F, Ahmad I, Mehmood Z. Antioxidant and free radical scavenging properties of twelve traditionally used indian medicinal plants. Turkish Journal of Biology. 2006;177–83.
33.
Alcicek Z. The effects of thyme (thymus vulgaris l.) oil concentration on liquidsmoked vacuum-packed rainbow trout (oncorhynchus mykiss walbaum, 1792) fillets during chilled storage. Food Chemistry. 2011;(3):683–8.

Citation

Copyright

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Most read articles

Indexed by
Scopus
DOAJ
Sherpa-Romero
Google Scholar
Crossref