Abstract:
The seed kernels from cucurbit are renowned in the sub continental region for their medicinal properties. It is thought that intake of this amalgamation results in brain development and rebuilding. Multiwalled bags are used to pack these seeds. After removal of these bags from cold storage, the seeds in most of the bags emerge as moldy, caked and rancid with resultant high economic loss. Such type of moldy food products can be treated by using ionizing radiations. Food irradiation may be considered as a second big breakthrough after pasteurization. The irradiation lengthens the storage life of food and expands the safety by the reduction of pathogenic and spoilage micro-organisms. In the current investigation, selected seeds were exposed to radiation dosages of 1, 5, 10, and 20 KGy in a cobalt-60 irradiator and were extracted using n-hexane, methanol, chloroform, and ethyl acetate as consecutive solvents. The antimicrobial effects against bacterial strains (Staphylococcus aureus, Proteus mirabilis, Escherichia coli, and Shigella dysentery), fungal strains (Rhizoctonia solani and Colletotrichum), were assessed in the irradiated and non-irradiated control samples. The greatest zone of inhibition is shown by chloroform extract against Staphylococcus aureus. MIC ranges for antibacterial and antifungal activities lie between 320 to 1280ug/ml and 0.5 to 16ug/ml. The results indicate that g-irradiation for disinfestation and microbial decontamination purposes has positive effect on antimicrobial activities of seeds extracts and so can be safely used as a preservative technique. Irradiation can increase bioactivities and lengthen the shelf life of food, according to the current research.
Page(s):
240-240
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
antimicrobial
,
irradiation
,
MIC
,
Seeds