Open Access Open Access  Restricted Access Subscription or Fee Access

Impact of Gamma Irradiation on the In Vitro Antioxidant Potential of Vigna aconitifolia (Jacq.) Marechal seeds

P.S. Tresina, V.R. Mohan


In the current study, the processing of gamma irradiation on Vigna aconitifolia was carried out at various doses (2,5, 10, 15 and 25 kGy). The total free phenolics content, 1, 1- diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging, hydroxyl radical scavenging activity, superoxide radical scavenging, ABTS+ cation radical scavenging activities and reducing power capacity of both untreated and treated samples extracted in methanol were assessed. The total free phenolics content was found to increase from 1.46 % for the untreated sample to 45.20% for 25 kGy radiationprocessed sample. Gamma irradiation enhanced all the investigated scavenging activities.


Gamma Irradiation, Vigna Aconitifolia, DPPH, Reducing Power.

Full Text:



S. Young and J.V. Woodside, “Antioxidants in health and disease,” JClinic. Path., vol. 54, pp. 176-186, 2001.

R. Govindarajan, M, Vijayakumar and P. Pushpangadan, “Antioxidantapproach to disease management and the role of “Rasayana” herbs ofAyurveda,” J. Ethnopharmacol., vol. 99, pp.165-178, 2005.

K. Klipstein-Grobusch, L.J. Launar, J.M. Geleijnse, H. Boeing, AHofman and J.C. Witterman, “Serum carotenoids and antherosclerosis:

Rotterdam study,” Antheroscler., vol. 1448, pp.49-56, 2000.

J. Farkas, “Irradiation as a method of decontaminating food: a review,”Int. J. Food Microbiol., vol. 44, pp.189-204, 1998.

IAEA, “International Atomic Energy Agency, Irradiation of spices,

herbs and other vegetable seasonings. A compillation of technical data

for its authorization and control,” IAEA. TECDOC-639, 1992.

M.W. Byun, J.H. Son, H.S. Yook, C. Jo and D.H. Kim, “Effect of

gamma irradiation on the physiological activity of Korean soybean

fermented foods,” Chungkookjang and Doenjang. Rad. Phys. Chem.,

vol. 64, 245-248, 2002.

C. Jo, J.H. Son, H.J. Lee and M.W. Byun, “Irradiation application for

color removal and purification of green tea leaves extract,” Rad. Phys.Chem., vol. 66, pp.179-184, 2003.

G. Oboh, “Antioxidant properties of some consumed and underutilizedtropical legumes,” Eur. Food Res. Jeahol., vol. 224, pp.61-65, 2006.

Y. Rajeshwar, G.P. Senthil Kumar, M. Gupta and U.P. Mazumder,

“Studies on in vitro antioxidant activities of methanol extract of Mucunapruriens (Fabaceae) seeds” Europ. Bull. drug Res., vol, 13, pp.31-39,

D. Sreeramulu, C.V.K Reddy and M. Rahunath, “Antioxidant activity ofcommonly consumed cereals, millets, pulses and legumes,” Indian J.

Biochem.Biophys., vol. 46, pp.112-115, 2009. .

Maxon and L.S. Rooney, “Two methods of tannin analysis for Sorgumbicolor (L) Moench, grain,” Crop Sci., vol. 12, pp.253-254, 1972.

S. Sadasivam and A. Manickam, Biochemical methods. New Delhi,India: New Age International (P) Limited Publishers. Pp. 1-250, 1996.

M.S. Blois, “Antioxidant determination by the use of a stable freeradical,” Nature., vol. 181, pp.1199-1200, 1958.

B. Halliwell, J. Gutteridge, et al., “The deoxiribose method: a simple test

to be assay for determination of rate constants for reaction of hydroxylradicals,” Ana. Biochem., vol. 165, pp.215-219, 1987.

J. Robak and R.J. Gryglewski, “Flavonoids are scavenges of superoxide

anions,” Biochem. Pharmacol., vol. 37, 837-841, 1988.

R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and E. Rice- Evans, “Antioxidant activity applying an improved ABTS radical cation decolonization assay,” Free Radical Bio.Med., vol. 26,pp. 1231-1237, 1999.

R. Singh, B. Singh, S. Singh, N. Kumar, S. Kumar and S. Arora, “Investigation of ethyl acetate extract/fractions of Acacia nilotica wild. Ex. Del as potent antioxidant,” Rec. Nat. Prod., vol. 3, pp.131-138, 2009.

R. Bhat, K.R. Sridhar, and Sahadevan Seena, “Nutritional quality evaluation of velvet bean seeds (Mucuna pruriens) exposed to gamma irradiation,” Int. J.Food Sci. Nut., vol.59, pp.261-278, 2008.

J.R. Soares, T.C.P. Dins, A.P. Cunha, et al., “Antioxidantactivity of some extracts of Thymus zygis,” Free Rad. Res., vol. 26, pp.469-478, 1997.

J.P.E. Spencer, A. Jenner, O.I. Aruoma, et al., “Intense oxidative DNA damage promoted by L- DOPA and its metabolites, implications for neurodegenerative disease,” FEBS Letter., vol. 353,pp. 246-250, 1994.

N. Sreejayan and M.N.A. Rao, “Free radical scavenging activity of Curcuminoids,” Drug Research., vol.46, p.169, 1996.

J.H. Yang, H.C. Lin and J.L. Mau, “Antioxidant properties of several commercial mushrooms,” Food Chemistry., vol. 77, pp.229-235, 2002.

M.N. Anna, P.P. Riitta, A. Marjukka and O.L. Kirsi-Manja,

“Comparison of antioxidant activities of onion and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity,” Food Chemistry., vol. 81, pp.485-493, 2003.

C. Negro, L. Tommasi and A. Micheli, Phenolic compounds and antioxidant activity from red grape marc extracts, BioresourcesTechnology., vol. 87, pp.41-44, 2003.

K.T. Ramandeep and P.S. Geoffrey, “Antioxidant activity in different fractions of tomatoes,” Food Research International., vol. 38, pp.487-494, 2005.


  • There are currently no refbacks.

Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.