Analysis on antioxidant activity by orac method in viola tricolor L. flowers processed by ionizing radiation

Abstract

Edible flowers are increasingly being used in gastronomy, being also recognized for their potential valuable effects beneficial to human health. Viola tricolor L. (johnny-jump-up) flowers represents one of the most popular and are widely used in culinary preparations, being also acknowledged for their antioxidant properties. To improve the conservation and safety of flowers the new approaches can be used as ionizing radiation. Radiation treatment contribute to the improve the safety, quality and extends the shelf life of foods by disinfestation insects and reducing or eliminating pathogenic microorganisms. The purpose of this study was to evaluate the dose-dependent effects of electron beam and gamma irradiation in the doses of 0.5, 0.8, 1.0 kGy and control (non-irradiated) on the antioxidant activity of Viola tricolor L.by the Oxygen Radical Absorbance Capacity assay (ORAC). Therefore, the ionizing radiation did not affect the antioxidant activity of the flowers.