Influence of different pasteurization techniques on antidiabetic, antioxidant and sensory quality of debittered bitter gourd juice during storage.

Debittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.25, 0.5, 0.75, 1, 1.5 and 2.5 kGy and thermal pasteurization at temperatures of 65, 75, 85 and 95 °C. Shigella boydii was the most heat resistant pathogen tested (D10 of 42.8 s at 65 °C) while Bacillus cereus was the most resistant pathogen to irradiation with a D10 of 0.46 kGy. No significant (p < 0.05) effect of thermal pasteurization was observed on antidiabetic (α-amylase and α-glucosidase inhibition) activity, however, a 10% increase in α-glucosidase inhibition was observed in irradiated (2.5 kGy) samples. A significant (p < 0.05) but marginal reduction (up to 10%) was observed in antidiabetic activity during storage for a period of 90 days. Thermal pasteurization at 65 °C demonstrated significantly (p < 0.05) higher sensory quality as compared to irradiated (2.5 kGy) samples. This is first report on effect of pasteurization on antidiabetic activity of bitter gourd juice.

Temporal and spatial changes in ion homeostasis, antioxidant defense and accumulation of flavonoids and glycolipid in a halophyte Sesuvium portulacastrum (L.) L.

Salinity is an important environmental constraint limiting plant productivity. Understanding adaptive responses of halophytes to high saline environments may offer clues to manage and improve salt stress in crop plants. We have studied physiological, biochemical and metabolic changes in a perennial, fast growing halophyte, Sesuvium portulacastrum under 0 mM (control), 150 mM (low salt, LS) and 500 mM (high salt, HS) NaCl treatments. The changes in growth, relative water content, cation, osmolyte accumulation, H2O2 and antioxidant enzyme activity (SOD, CAT and APX) were observed under different treatment conditions. A positive correlation was revealed for sodium ion accumulation with malondialdehyde (r2 = 0.77), proline (r2 = 0.88) and chlorophyll content (r2 = 0.82) under salt treatment while a negative correlation was observed with relative tissue water content (r2 = -0.73). The roots and leaves showed contrasting accumulation of potassium and sodium ions under LS treatment. Temporal and spatial study of sodium and potassium ion content indicated differential accumulation pattern in roots and leaves, and, high potassium levels in root. Higher H2O2 content was recorded in roots than leaves and the antioxidant enzyme activities also showed significant induction under salt treatment conditions. Gene expression profiling of sodium transporters, Sodium proton exchanger (NHX3), Vacuolar ATPase (vATPase) and Salt overly sensitive1 (SOS1) showed up regulation under salt stress after 6-24 hr of NaCl treatment. Metabolite changes in the salt stressed leaves showed increased accumulation of flavonoids (3,5-dihydroxy-6,4'-dimethoxy-flavone-7-O-[α-L-rhamnopyranosyl-(1→6)-ß-D-glucopyranoside], and3,5-dihydroxy-6,3',4'-trimethoxy-flavone-7-O-[α-L-rhamnopyranosyl-(1→6)-ß-D-glucopyranoside] in both LS and HS treatments, while a glycolipid, 1-O-linolenyl-2-O-(palmitoyl)-3-O-galactopyranosyl glycerol, accumulated more in LS over HS treatments and control. The results suggest that differential spatial and temporal cation levels in roots and leaves, and accumulation of flavanoid and glycolipid could be responsible for salt adaptation of S. portulacastrum.

Chemical investigation of gamma-irradiated saffron (Crocus sativus L.).

Changes in aroma and coloring properties of saffron (Crocus sativus) after gamma-irradiation at doses of 2.5 and 5 kGy (necessary for microbial decontamination) were investigated. The volatile essential oil constituents responsible for aroma of the spice were isolated by steam distillation and then subsequently analyzed by gas chromatography/mass spectrometry (GC/MS). No significant qualitative changes were observed in these constituents upon irradiation, although a trained sensory panel could detect slight quality deterioration at a dose of 5 kGy. Carotene glucosides that impart color to the spice were isolated by solvent extraction and then subjected to thin-layer chromatography and high-performance liquid chromatography (HPLC). Fractionation of the above pigments into aglycon and glucosides was achieved by using ethyl acetate and n-butanol, respectively. Analysis of these fractions by HPLC revealed a decrease in glucosides and an increase in aglycon content in irradiated samples. The possibility of degradation of pigments during gamma irradiation is discussed.