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http://dx.doi.org/10.3746/jkfn.2005.34.6.797

Effect of Gamma Irradiation on Physiological Activity of Citrus Essential Oil  

Kim, Hyun-Joo (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute)
Jo, Cheorun (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute)
Lee, Na-Young (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute)
Son, Jun-Ho (Dept. of Cosmeceuticals Science, Daegu Hanny University)
Yook, Hong-Sun (Dept. of Cosmeceuticals Science, Daegu Hanny University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Byun, Myung-Woo (Radiation Food Science & Biotechnology Team, Advanced Radiation Technology Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.6, 2005 , pp. 797-804 More about this Journal
Abstract
Physiological activity of citrus essential oil (CEO) was determined to examine possible use of the food processing by-product as a functional material for food and cosmetic composition. The effect of gamma irradiation on the change of physiological activity also investigated at 0, 10 and 20 kGy. Limonene contents of CEO was $88.3\pm1.30\%$. Electron donating ability of CEO was $69\%$. Lipid oxidation was retarded by CEO. CEO showed antimicrobial activity against 1 yeast,4 molds and 4 bacteria species tested. More than $80\%$ of inhibition of cancer cell growth was presented by CEO using A549, HT29, HepG2, B16F10 and G361 cells at a 500 ppm level. Irradiation of CEO did not affect any physiological functions. A Salmonella mutagenicity assay indicated that the 20 kGy irradiated CEO did not show any mutagenicity Therefore, CEO, which is a major by-product in citrus processing, could be used as a functional material in various application.
Keywords
citrus essential oil; physiological activity; gamma irradiation;
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