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Effect of ionizing radiation on antioxidant compounds present in cork wastewater.

Authors
Type
Published Article
Journal
Water science and technology : a journal of the International Association on Water Pollution Research
Publication Date
Volume
67
Issue
2
Pages
374–379
Identifiers
DOI: 10.2166/wst.2012.544
PMID: 23168638
Source
Medline
License
Unknown

Abstract

A preliminary study of the gamma radiation effects on the antioxidant compounds present in cork cooking water was carried out. Radiation studies were performed using radiation between 20 and 50 kGy at 0.4 and 2.4 kGy h(-1). The radiation effects on organic matter content were evaluated by chemical oxygen demand. The antioxidant activity was measured by ferric reducing power assay. The total phenolic content was studied using the Folin-Ciocalteau method. Results show that gamma radiation increases both the amount of phenolic compounds and antioxidant capacity of cork cooking water. These results highlight the potential of this technology for increasing the added value of cork waters.

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