Evaluation of Photon Interaction Parameters of Some Antioxidants for Food Irradiation Applications

Kavaz Yüksel A., Zakaly H. M. H., Ene A.

MATERIALS, cilt.15, sa.18, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 18
  • Basım Tarihi: 2022
  • Doi Numarası: 10.3390/ma15186376
  • Dergi Adı: MATERIALS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, CAB Abstracts, Communication Abstracts, Compendex, INSPEC, Metadex, Veterinary Science Database, Directory of Open Access Journals, Civil Engineering Abstracts
  • Anahtar Kelimeler: antioxidant, gamma radiation, food irradiation, ATTENUATION COEFFICIENTS, SHIELDING PROPERTIES, GAMMA-IRRADIATION, BUILDUP FACTOR, MCNPX
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the interaction parameters of antioxidant molecules in some spices and vegetables with gamma radiation. At first, mass attenuation coefficients (MACs, cm(2)/g) of gingerol, rosmarinic acid, quercetin, curcumin, eugenol, piperine, allicin, and capsaicin molecules were determined at the photon energies (13-1332 keV) emitted from the radioactive isotopes Am-241, Ba-133, Co-60, and Cs-137 with the help of the EpiXS and WinXCOM programs. The smallest and largest MAC values were found as 1.20 and 8.48 cm(2)/g at 13 keV and 0.059 and 0.058 cm(2)/g at 1332 keV for eugenol and allicin, respectively. It was observed that both results support each other. Using the MAC values, the effective atomic number and electron density (Z(eff) and N-eff) values of the molecules were derived. The Z(eff) values for gingerol and allicin were obtained in the range of 5.79-3.40 and 13.85-4.53, respectively. The variation of the buildup factors of antioxidants in the range of 0.015-15 MeV depending on the chemical composition and penetration depth were also examined. It was noticed that the photon accumulation was the lowest in allicin and the highest in gingerol and eugenol. The results obtained from this study will make an essential contribution to dose calculations in food irradiation studies.