Radiation Treatment Enhanced the Free Form of Phenolic Acid and Flavonoids in Leafy Greens and therefore Bioactivity in Terms of Antimutagenicity

Author(s): H. D. Khade, Sachin N. Hajare and Satyendra Gautam*

Abstract: In the current study, radiation treatment (gamma as well as electron beam of 2 kGy) was used to hygienize leafy greens spinach (cv. Semi-Savoy), mint (cv. menthol mint) and coriander (cv. Co-2), which were rich in microbial load including presumptive Salmonella and coliforms. Effect of radiation treatment on major phenolics such as kaempferol (spinach), quercetin (coriander) and rosmarinic acid (mint) contents was studied as phenolics are known to possess functional properties through TLC and HPLC analyses. Kaempferol, quercetin and rosmarinic acid (Gallic Acid Equivalent) content in fresh spinach, coriander and mint leaves was found to be 538 μg/100g, 14 mg/100g, and 59 mg/100g (fresh weight) respectively. There was significant increase (p ≤ 0.05) in their contents after irradiation which further enhanced during storage at 4-6 ⁰C for 15 days. Among the radiation sources, electron beam was found to be more effective than gamma rays presumably due to higher dose rate. Thus, radiation treatment besides helping in achieving hygienization, does value addition to leafy greens in terms of its functionality, which was validated in terms of antimutagenicity potential in E. coli MG 1655 (wild type) cells using rifampicin resistance forward mutation detection assay. Practical Application The radiation treatment was found to enhance phenolic content of the leafy vegetables. Phenolics are known to possess functional attributes such as antimutagenic activity. Thus, the treatment is found to play dual role i.e. hygienization of the leafy vegetables as well as improvement in the functional property.

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