Effect of gamma-Irradiation on Bioactivity, Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed (Salvia sclarea L.)

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dc.contributor.authorYalcin, Hasan
dc.contributor.authorOzturk, Ismet
dc.contributor.authorTulukcu, Eray
dc.contributor.authorSagdic, Osman
dc.date.accessioned2020-03-26T18:14:15Z
dc.date.available2020-03-26T18:14:15Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractClary sage seeds (Salvia sclarea L.) were obtained from plants cultivated, and 2.5, 4.0, 5.5, and 7.0 kGy doses of gamma-irradiation were applied to the clary sage seeds. They were then analyzed for their protein, ash, oil and dry matter contents, and fatty acid composition. Additionally, the total phenolic contents, antiradical, antioxidant activities, and volatile compounds of the clary sage seed extract were determined. There was no significant difference in protein content. However, the moisture, oil, and ash contents of the samples were affected by irradiation. While the 7 kGy dose had a positive effect on the total phenolic content and antiradical activity of the sage seed extract, all doses have negative effects on the antioxidant activity of the sage seed. The main fatty acid of the sage seed was remarkably found as alpha-linolenic acid. The four irradiation levels caused significant differences in fatty acid composition by affecting all fatty acids except palmitic, palmitoleic, and eicosenoic acids. The dominant volatile compounds of control sage seed were found as beta-pinene (18.81%) and limonene (15.60%). Higher doses of the irradiation decreased volatile components of sage seed. Clary sage seed including high omega-3 can be irradiated with low doses (<= 2.5 kGy) of gamma-irradiation.en_US
dc.identifier.doi10.1111/j.1750-3841.2011.02331.xen_US
dc.identifier.endpageC1061en_US
dc.identifier.issn0022-1147en_US
dc.identifier.issn1750-3841en_US
dc.identifier.issue7en_US
dc.identifier.pmid22417543en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageC1056en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1750-3841.2011.02331.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/26362
dc.identifier.volume76en_US
dc.identifier.wosWOS:000295076000009en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectantioxidanten_US
dc.subjectirradiationen_US
dc.subjectsage seeden_US
dc.subjecttotal phenolicen_US
dc.subjectvolatile compoundsen_US
dc.titleEffect of gamma-Irradiation on Bioactivity, Fatty Acid Compositions and Volatile Compounds of Clary Sage Seed (Salvia sclarea L.)en_US
dc.typeArticleen_US

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