排序方式: 共有1条查询结果,搜索用时 15 毫秒
1
1.
S. Brandstetter C. Berthold B. Isnardy S. Solar I. Elmadfa 《Food and chemical toxicology》2009,47(9):2230-2235
Ionizing radiation is known to stimulate the generation of oxygen radicals which destabilize organic molecules resulting in a decrease of the system’s antioxidant potential. The Salmonella typhimurium (TA102) reverse mutation assay, co-incubated with t-BOOH and H2O2, was used to assess the effects of gamma-irradiation (dose: 10 kGy) on the antioxidant properties of sage, thyme, and oregano in chloroform and methanol extracts as well as in their mixture. In addition, measurements of the trolox equivalent antioxidative capacity (TEAC), total polyphenol content (TPC), and tocopherol equivalent (TE) were performed. For the methanol and mixed extracts, antioxidative properties in the S. typhimurium reverse mutation assay were only found when using an exogenous metabolic activation system. Generally, the greatest inhibition of mutagenicity was observed in the chloroform fractions of irradiated and of non-irradiated herbs. The relative antioxidant activities for the different herbs were as follows: TA102/t-BOOH, TEAC, TPC: thyme ≈ oregano > sage. TA102/H2O2: thyme ≈ oregano ≈ sage. TE: sage > thyme > oregano. For the majority of the investigated samples the impact of irradiation was insignificant. Therefore, gamma-irradiation at the doses tested seems to have little, if any, effect on the antioxidative capacity of the tested herbs. 相似文献
1