Evaluation of Photon Interaction Parameters of Some Antioxidants for Food Irradiation Applications
Электронный научный архив УРФУ
Информация об архиве | Просмотр оригинала| Поле | Значение | |
| Заглавие |
Evaluation of Photon Interaction Parameters of Some Antioxidants for Food Irradiation Applications
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| Автор |
Kavaz, Yüksel, A.
Zakaly, H. M. H. Ene, A. |
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| Тематика |
ANTIOXIDANT
FOOD IRRADIATION GAMMA RADIATION ANTIOXIDANTS ATOMS IRRADIATION MOLECULES PHOTONS 'SPICE' ANTIOXIDANT MOLECULES CURCUMIN FOOD IRRADIATION GINGEROLS INTERACTION PARAMETERS MASS ATTENUATION COEFFICIENTS PHOTON ENERGY PHOTON INTERACTIONS ROSMARINIC ACID GAMMA RAYS |
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| Описание |
This study aimed to investigate the interaction parameters of antioxidant molecules in some spices and vegetables with gamma radiation. At first, mass attenuation coefficients (MACs, cm2/g) of gingerol, rosmarinic acid, quercetin, curcumin, eugenol, piperine, allicin, and capsaicin molecules were determined at the photon energies (13–1332 keV) emitted from the radioactive isotopes Am-241, Ba-133, Co-60, and Cs-137 with the help of the EpiXS and WinXCOM programs. The smallest and largest MAC values were found as 1.20 and 8.48 cm2/g at 13 keV and 0.059 and 0.058 cm2/g at 1332 keV for eugenol and allicin, respectively. It was observed that both results support each other. Using the MAC values, the effective atomic number and electron density (Zeff and Neff) values of the molecules were derived. The Zeff values for gingerol and allicin were obtained in the range of 5.79–3.40 and 13.85–4.53, respectively. The variation of the buildup factors of antioxidants in the range of 0.015–15 MeV depending on the chemical composition and penetration depth were also examined. It was noticed that the photon accumulation was the lowest in allicin and the highest in gingerol and eugenol. The results obtained from this study will make an essential contribution to dose calculations in food irradiation studies. © 2022 by the authors.
Dunarea de Jos” University of Galati, (17094, CNFIS-FDI-2022-0205) The authors acknowledge the support of the “Dunarea de Jos” University of Galati, Romania, through grant no. 17094, financed by the project “CEREX UDJG 2022”, contract no. CNFIS-FDI-2022-0205. |
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| Дата |
2024-04-08T11:06:04Z
2024-04-08T11:06:04Z 2022 |
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| Тип |
Article
Journal article (info:eu-repo/semantics/article) Published version (info:eu-repo/semantics/publishedVersion) |
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| Идентификатор |
Kavaz Yüksel, A, Zakaly, HMH & Ene, A 2022, 'Evaluation of Photon Interaction Parameters of Some Antioxidants for Food Irradiation Applications', Materials, Том. 15, № 18, 6376, стр. 6376. https://doi.org/10.3390/ma15186376
Kavaz Yüksel, A., Zakaly, H. M. H., & Ene, A. (2022). Evaluation of Photon Interaction Parameters of Some Antioxidants for Food Irradiation Applications. Materials, 15(18), 6376. [6376]. https://doi.org/10.3390/ma15186376 1996-1944 Final All Open Access; Gold Open Access; Green Open Access https://www.mdpi.com/1996-1944/15/18/6376/pdf?version=1663150250 https://www.mdpi.com/1996-1944/15/18/6376/pdf?version=1663150250 http://elar.urfu.ru/handle/10995/131271 10.3390/ma15186376 85138829963 000858759400001 |
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| Язык |
en
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| Права |
Open access (info:eu-repo/semantics/openAccess)
cc-by https://creativecommons.org/licenses/by/4.0/ |
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| Формат |
application/pdf
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| Издатель |
MDPI
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| Источник |
Materials
Materials |
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