ROLE OF ACTIVE COMPOUND OF SOME SPICES IN PROTECTION FROM IONIZING RADIATION EFFECT

Abstract

The present work was carried out to determine the effect of irradiation process as a sterilization treatment of rosemary leaves and clove buds with different doses (0, 5, 10, 15, 20, 25 and 30kGy) on the chemical constituents of extracted essential oils of rosemary leaves and clove buds. The study was also extended to determine the effect of irradiation on the antioxidant activities of extracted rosemary leaves and clove buds essential oils. The obtained results are summarized as follows: 1- The essential oils content of non-irradiated rosemary leaves or clove buds was 1.41 and 16.33%, respectively. Meanwhile, irradiation up to 30kGy led to increase in the essential oil contents of rosemary and clove. Moreover, storage for the rosemary leaves or clove buds led to decrease in the essential oil contents for both spices.