Published May 1983
| Version v1
Journal article
Study on some chemical changes in irradiated pepper and parsley
Description
The effect of ionizing radiation on some water soluble components (carbohydrates, carbonyl compounds) of pepper and parsley, as well as on piperine in pepper and chlorophyll in parsley has been investigated. The irradiation of parsley with doses as high as 5 Mrad does not bring about any distinct qualitative and quantitative changes. In irradiated pepper qualitative changes were also not observed, but quantitative changes were measured even for doses lower than 1 Mrad. However, piperine in pepper is quite resistant against radiation. (author)
Additional details
Publishing Information
- Journal Title
- Int. J. Appl. Radiat. Isot.
- Journal Volume
- 34
- Journal Issue
- 5
- Series
- Int. J. Appl. Radiat. Isot.
- Journal Page Range
- 787-791
- ISSN
- 0020-708X
INIS
- Country of Publication
- United Kingdom
- Country of Input or Organization
- United Kingdom
- INIS RN
- 14792221
- Subject category
- S60: APPLIED LIFE SCIENCES;
- Descriptors DEI
- CARBOHYDRATES; CELLULOSE; CHEMICAL RADIATION EFFECTS; CHLOROPHYLL; DOSE RATES; GAMMA RADIATION; HERBS; LIPIDS; PEPPERS; PIPERIDINES; PROTEINS; QUANTITATIVE CHEMICAL ANALYSIS; SACCHARIDES; STARCH; TEMPERATURE DEPENDENCE; ULTRAVIOLET SPECTRA
- Descriptors DEC
- AMINES; AZINES; CARBOXYLIC ACIDS; CHEMICAL ANALYSIS; ELECTROMAGNETIC RADIATION; FOOD; HETEROCYCLIC ACIDS; HETEROCYCLIC COMPOUNDS; IONIZING RADIATIONS; ORGANIC ACIDS; ORGANIC COMPOUNDS; ORGANIC NITROGEN COMPOUNDS; PHYTOCHROME; PIGMENTS; PLANTS; POLYSACCHARIDES; PORPHYRINS; PYRIDINES; RADIATION EFFECTS; RADIATIONS; REAGENTS; SPECTRA; VEGETABLES