Effects of γ-Irradiation on Phenolic Compounds and Antioxidant Activity of Saffron (Crocus sativus L.) Petal

• Published in: Radiochemistry (New York, N.Y.) N.Y.), 2020-04, Vol.62 (4), p.553-557
• Main Authors: Heidarieh, M., Borzouei, A., Ardestani, S. Berenji
• Format: Article
• Language: English
• Subjects: Antioxidants; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Flavonoids; Gamma irradiation; Infrared spectroscopy; Nuclear Chemistry; Petals; Phenols; Saffron; Scavenging
• ISSN: 1066-3622; 1608-3288
• DOI: 10.1134/S106636222004013X

Saffron ( Crocus sativus L. ) petal is the main by-product of saffron processing, which is produced in large amounts annually. The objectives of this study were to study the antioxidant and radical-scavenging activity of saffron petal extracts. Saffron petal extract was γ-irradiated to different doses (0, 10, 20, 30, and 40 kGy). The antioxidant activity of irradiated and nonirradiated saffron petal extract was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical method. The total antioxidant activity of nonirradiated (0 kGy) and irradiated (10, 20, 30 and 40 kGy) samples of saffron petal was 20, 66, 61, 53, and 54%, respectively. The IR spectra of γ-irradiated and nonirradiated saffron petals revealewd an increase in the content of phenolic and flavonoid components of saffron petals with increasing dose up to 30 kGy. Thus, γ-irradiation allows enhancement of the antioxidant activity and content of phenolic and flavonoid components in saffron petals, with 20 kGy being an optimum dose.