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J Food Sci

Title:		"Effect of gamma-irradiation on bioactivity, fatty acid compositions and volatile compounds of clary sage seed (Salvia sclarea L.)"
Author(s):		Yalcin H; Ozturk I; Tulukcu E; Sagdic O;
Address:		"Engineering Faculty, Dept of Food Engineering, Erciyes Univ, 38039 Kayseri, Turkey. osagdic@erciyes.edu.tr"
Journal Title:		J Food Sci
Year:		2011
Volume:		76
Issue:		7
Page Number:		C1056 - C1061
DOI:		10.1111/j.1750-3841.2011.02331.x
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Clary 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 (50% of alpha-linolenic acid. gamma-Irradiation is widely applied in the preservation of spice quality. The present study shows that the antioxidant activity of the clary sage seed is decreased by gamma-irradiation. Additionally, higher doses of irradiation also decreased the volatile components of sage seed. Therefore, we suggest that clary sage seed which includes high levels of omega-3 should be irradiated with low doses (
Keywords:		"Antioxidants/analysis Bicyclic Monoterpenes Bridged Bicyclo Compounds/analysis Cyclohexenes/analysis Dose-Response Relationship, Radiation Fatty Acids/*analysis Fatty Acids, Omega-3/analysis Food Irradiation/*methods Gamma Rays Limonene Monoterpenes/analy;"
Notes:		"MedlineYalcin, Hasan Ozturk, Ismet Tulukcu, Eray Sagdic, Osman eng 2012/03/16 J Food Sci. 2011 Sep; 76(7):C1056-61. doi: 10.1111/j.1750-3841.2011.02331.x"