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Calcium oxalate reduction during soaking of giant taro (Alocasia macrorrhiza (L.) Schott) corm chips in sodium bicarbonate solution

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Department of Chemical Engineering, Faculty of Engineering, Diponegoro University Prof. H. Soedarto, SH Road, Tembalang-Semarang, 50275, Indonesia

Abstract

The objective of this study was to investigate the effect of sodium bicarbonate concentration, time and temperature on the calcium oxalate reduction in giant taro (Alocasia macrorrhiza (L.) Schott) corm chips during treatment using sodium bicarbonate solution. Prior to the main study, a proximate analysis was carried out to obtain the chemical composition of taro tuber. To achieve that objective, giant taro corm chips were soaked in sodium bicarbonate solution with different concentrations, soaking times and temperatures, and the changes in calcium oxalate content was investigated. The proximate analysis of the giant taro corm showed that the corm is rich in carbohydrate, protein, minerals and fiber, but contains less fat. The changes in sodium bicarbonate concentration, soaking time and temperature led to significant (p≤ . ) reductions in the calcium oxalate content. From the technical and economics considerations, the relatively good condition to reduce the calcium oxalate content is by soaking giant taro corm chips in % w/v sodium bicarbonate solution for minutes at ambient temperature. That processing condition resulted final calcium oxalate content in the corm chips of about . mg/ g or slightly below the threshold safe level, which is mg/ g. © All Rights Reserved.

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Acridity Concentration Degradation Safe level Sodium bibicarbonate temperature

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International Food Research Journal Volume 21, Issue 4, 2014, Pages 1583-1588

Kumoro, A.C.  Budiyati, C.S. Retnowati, D.S. 

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Colocasia Esculenta | Phytophthora Colocasiae | Xanthosoma Sagittifolium

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ISSN: 19854668 Source Type: Journal Original language: English

Document Type: Article

Publisher: Universiti Putra Malaysia

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International Food Research Journal

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EDITORIAL BOARD

Editor-in-Chief Dr. Tan Chin Ping

Professor

Department of Food Technology Faculty of Food Science and Technology

Universiti Putra Malaysia MALAYSIA

Associate Editors

Dr. Faridah Abas Professor

Department of Food Science Faculty of Food Science and Technology

Dr. Chong Gun Hean Associate Professor Department of Food Technology Faculty of Food Science and Technology

Dr. Anis Shobirin Meor Hussin Associate Professor Department of Food Science Faculty of Food Science and Technology

Dr. Ahmad Faizal Abdull Razis Associate Professor Department of Food Science Faculty of Food Science and Technology

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Department of Food Science and Engineering Faculty of Agricultural Engineering and Technology

University of Tehran, Karaj IRAN

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Department of Food Technology Agrotecnio Center University of Lleida Av. Alcalde Rovira Roure 191

25198 Lleida SPAIN

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06800 Ankara TURKEY

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RMIT University Melbourne, Victoria, 3083

AUSTRALIA

Dr. Hans J.P. Marvin Research Coordinator

RIKILT Wageningen University and Research Akkermaalsbos 2, 6708 WB

Wageningen THE NETHERLANDS

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UMR 95 QualiSud/Cirad/Université of Montpellier TA B-95 /16, 73 rue J-F Breton

34398 Montpellier Cedex 5 FRANCE

Dr. Siree Chaiseri Associate Professor

Kasetsart University 50 Ngamwongwan Road

Ladyao, Chatuchak Bangkok 10900

THAILAND

Dr. John Gilbert Professor

Orta Dogu Teknik Universitesi, FoodLife International Ltd

Zemin Kat No: Ara-1 Çankaya

06800 Ankara TURKEY

Dr. Steve Flint Professor

Institute of Food Science and Technology School of Food and Nutrition

Massey University

Private Bag 11222 Palmerston North NEW ZEALAND

Dr. Mansel William Griffiths Professor

Department of Food Science University of Guelph 50 Stone Road East, Guelph,

ON N1G 2M7 CANADA

Dr. Liu Yang Professor

Institute of Agricultural Resources and Regional Planning Chinese Academy of Agricultural Sciences

Beijing 100081 P.R. CHINA

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Department of Food Science College of Agricultural Sciences The Pennsylvania State University

University Park, PA 16802 USA

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School of Food Science and Engineering South China University of Technology

Guangzhou 51064 CHINA

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Department of Food Technology Ho Chi Minh City University of Technology

Ho Chi Minh City VIETNAM

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School of Food Science and Technology Jiangnan University

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Dr. Rekha S. Singhal Professor

Food Engineering and Technology Department Institute of Chemical Technology Nathalal Parekh Marg, Matunga (E)

Mumbai, 400 019 INDIA

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Department of Food Science and Engineering College of Science and Engineering

Jinan University Guangzhou, 510632

CHINA

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11. Characteristic of extracelluler metabolic of coastal ecosystem bacteria producing histidine decarboxylase crude (1337-1347)

Yahya, Happy, N., Yenny, R. and Soemarno

12. Incidence and antibiogram of Vibrio parahaemolyticus in processed and frozen bivalve mollusks in Kuala Terengganu, Malaysia (1349-1353)

Tang, J. Y. H., Wan-Rosli, W. F., Abdul-Razak, N. H., Yeo, C. C., Abu Bakar, C. A.

and Son, R.

13. Response surface optimization of the cultivation conditions and medium composition a novel probiotic strain Bacillus pumilus STF26 (1355-1361)

Han, D., San, N. O., Angun, P., Onarman Umu, O. C., Demirci, A. and Tekinay, T.

14. Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4±1°C) (1363-1373)

Singh, P., Sahoo, J., Chatli, M. K. and Biswas, A. K.

15. Sanitation of plastic bottles using ozonated water (1375-1379)

Botti, L. C. M., Bócoli, P. F. J, Leber, A. S. M. L., Parada, L. B., Tribst, A. A. L. and Cristianini, M.

16. Bioaccumulation of heavy metals in flying fishes along southeast coast of India (1381-1386)

Jayaprabha, N., Balakrishnan, S., Purusothaman, S., Indira, K., Srinivasan, M. and Anantharaman, P.

17. Vertical coordination for optimization of the vegetable supply chain (1387-1394) Singh, U. S., Mishra, U. S. and Mishra, B. B.

18. Collagen hydrolysates derived from Yezo sika deer (Cervus nippon yesoensis) tendon have highly health-promoting potentials (1395-1404)

Nagai, T., Tanoue, Y., Kai, N. and Suzuki, N.

19. Hyperglycemic control and diabetes complication preventive activities of Bawang Dayak (Eleutherine palmifolia L. Merr.) bulbs extracts in alloxan- diabetic rats (1405-1411)

Febrinda, A. E., Yuliana, N. D., Ridwan, E., Wresdiyati, T. and Astawan, M.

20. Determining the magnesium concentration from some indigenous fruits and vegetables of Chittagong region, Bangladesh (1413-1417)

Islam, F., Bhattacharjee, S. C., Khan, S. S. A. and Rahman, S.

21. Development of an indirect competitive ELISA for detection of danofloxacin residue in milk (1419-1424)

Huang, Z. H.

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22. Comparison of chemical properties of milk when conventionally and ohmically heated (1425-1428)

Shivmurti, S., Harshit, P., Rinkita, P. and Smit, P.

23. Studies on the effects of processing on food quantity of two selected consumed marine fishes in Iran (1429-1432)

Ali Aberoumand

24. Alternative model extended producer responsibility waste products of fish canning industry the concept of green manufacturing and corporate social responsibility (1433-1439)

Herdiana, D. S., Pratikto, Sudjito, S. and Fuad, A.

25. The impact of government incentives on financial viability of selected aquaculture species in Malaysia (1451-1456)

Sara, R. R., Ismail, M. M., Kamarulzaman, N. H. and Mohamed, Z. A.

26. Egg consumption: patterns, preferences and perceptions among consumers in Accra metropolitan area (1457-1463)

Ayim-Akonor, M. and Akonor, P. T.

27. Chemical composition and antioxidant activity of Cucumis dipsaceus Ehrenb. Ex Spach fruit (1465-1472)

Nivedhini, V., Chandran, R. and Parimelazhagan, T.

28. Physicochemical characteristics and antioxidant activity of Lavandula bipinnata seed oil (1473-1476)

Hosakatte Niranjana Murthy, Siragambi Hanamanthagouda Manohar, Poornananda Madhava Naik, Eun Jung Lee and Kee Yoeup Paek

29. Deployment of response surface methodology to optimize recovery of dried dark fig (Ficus carica L., var. Azenjar) total phenolic compounds and antioxidant activity (1477-1482)

Bachir bey, M., Meziant, L., Benchikh, Y. and Louaileche, H.

30. Effect of lactic fermentation on the antioxidant capacity of Malaysian herbal teas (1483-1488)

Ibrahim, N. A., Mustafa, S. and Ismail, A.

31. Optimization of supercritical CO2 extraction of oleoresin from black pepper (Piper nigrum L.) and antioxidant capacity of the oleoresin (1489-1493)

Dang, Q. T. and Phan, N. N.

32. Content of phenolic compounds in herbs used in the Czech Republic (1495-1500) Eva Dvorackova, Marie Snoblova and Petr Hrdlicka

33. A comparison with antioxidant and functional properties among five mango (Mangifera indica L.) varieties in Bangladesh (1501-1506)

Afifa, K., Kamruzzaman, M., Mahfuza, I., Afzal, H., Arzina, H. and Roksana, H.

34. Effects of temperature and storage time on the quality of alimentary animal fats (1507-1514)

Flavia, P., Zorica, V. and Delia, B.

35. Effect of flaxseed incorporation on physical, sensorial, textural and chemical attributes of cookies (1515-1521)

Ganorkar, P. M. and Jain, R. K.

36. Technological quality of bread from rice flour with Spirulina (1523-1528) Selmo, M. S. and Salas-Mellado, M. M.

37. Generalization of temperature and thickness effects in kinetic studies of turmeric (Curcuma longa) slices drying (1529-1532)

Bezbaruah, B. J. and Hazarika, M. K.

38. Gas chromatographic coupled mass spectroscopic Study of fatty acids composition in Nigella sativa L. (KALONJI) oil commercially available in Pakistan (1533-1537)

Aftab, A. K., Mahesar, S. A., Khaskheli, A. R., Sherazi, S. T. H., Sofia, Q. and Zakia, K.

39. Influence of moisture content on thermophysical properties of enzyme clarified sapota (Achras sapota L) juice (1539-1552)

Pranjal, S. D., Manjunatha, S. S. and. Raju, P. S.

40. Development of retort process for ready-to-eat (RTE) soy-peas curry as a meat alternative in multilayered flexible retort pouches (1553-1558)

Virat Abhishek, Kumar, R., Johnsy George, Nataraju, S., Lakshmana, J. H., Kathiravan, T., Madhukar, N. and Nadanasabapathi, S.

41. Optimization of the solvent extraction of bioactive polyphenolic compounds from aquatic fern Azolla microphylla using response surface methodology (1559- 1567)

ASelvaraj, K., Chowdhury, R. and Bhattacharjee, C.

42. Evaluation of solvent extraction of Amaranth betacyanins using multivariate analysis (1569-1573)

Chong, P. H., Yusof, Y. A., Aziz, M. G., Mohd. Nazli, N., Chin, N. L. and Syed Muhammad, S. K.

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43. Optimization of microwave-convective drying of Oyster mushrooms (Pleurotus ostreatus) using response-surface methodology (1575-1581)

Bhattacharya, M., Srivastav, P. P. and Mishra, H. N.

44. Calcium oxalate reduction during soaking of giant taro (Alocasia macrorrhiza (L.) Schott) corm chips in sodium bicarbonate solution (1583-1588)

Kumoro, A. C., Budiyati, C. S. and Retnowati, D. S.

45. Recipes, proximate and mineral composition of some traditional sauces consumed in the Far North Region of Cameroon (1589-1596)

Ponka, R., Fokou, E., Kansci, G., Beaucher, E., Piot, M., Leonil, J. and Gaucheron, F.

46. Use of transglutaminase, soybean waste and salt replacement in the elaboration of trout (Oncorhynchus mykiss) meatball (1597-1602)

Palmeira, K. R., Rodrigues, B. L., Gaze, L. V., Freitas, M. Q., Teixeira, C. E., Marsico, E. T., Cruz, A. G. and Conte Junior, C. A.

47. Proximate composition and micronutrient potentials of Dialium guineense wild growing in Benin (1603-1607)

Gnansounou, S. M., Noudogbessi, J. P., Yehouenou, B., Gbaguidi, A. N. M., Dovonon, L., Aina, M. P., Ahissou, H. and Sohounhloue, D.

48. Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends (1609-1613)

Soad, H. T., Mehriz, A. M. and Hanafy, M. A.

49. Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: cooking quality, textural, and sensory properties (1615-1621)

Purwandari, U., Hidayati, D., Tamam, B. and Arifin, S.

50. Textural, cooking quality, and sensory evaluation of gluten-free noodle made from breadfruit, konjac, or pumpkin flour (1623-1627)

Purwandari, U., Khoiri, A., Muchlis, M., Noriandita, B., Zeni, N. F., Lisdayana, N.

and Fauziyah, E.

51. Gluten-free noodle made from gathotan flour: antioxidant activity and effect of consumption on blood glucose level (1629-1634)

Purwandari, U., Tristiana, G. R. and Hidayati, D.

52. Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours (1635-1640)

Makinde, F. M. and Akinoso, R.

53. Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour (1641-1649)

Tharise, N., Julianti, E. and Nurminah, M.

54. Development of low fat chicken mortadella using collagen as a fat substitute (1651-1657)

Prestes, R. C., Leite, C. V. G., Kubota, E. H., Rosa, C. S. and Kempka, A. P.

55. Changes in fruit quality and volatile flavor compounds during on-tree maturation of longkong (1659-1665)

Sangkasanya, S., Lertsiri, S. and Meenune, M.

56. Browning assessment methods and polyphenol oxidase in UV-C irradiated Berangan banana fruit (1667-1674)

Phebe Ding and Yap Shi Ling

57. Functional capacity of flour obtained from residues of fruit and vegetables (1675-1681)

Roberta, M. S. A., Mariana, S. L. F. and Édira, C. B. A. G.

58. Evaluation of bread made from composite wheat-sweet potato flours (1683- 1688)

Trejo-González, A. S., Loyo-González, A. G. and Munguía-Mazariegos, M. R.

59. Variability in nutritional composition and phytochemical properties of red pitaya (Hylocereus polyrhizus) from Malaysia and Australia (1689-1697)

Nurul, S. R. and Asmah, R.

60. Inter-annual variability and seasonal dynamics in lipid signatures of Leiognathus splendens (Cuvier, 1829) (1699-1706)

Chakraborty, K., Joseph, D. and Chakkalakal, S. J.

Short Communication

60. Proximate composition of the fresh water prawn Macrobrachium rosenbergii in cultured and frozen stage from Nellore Coast, India (1707-1710)

Reddy, B. S. and Reddy, K. V. S.

International Food Research Journal Volume 21 Issue 5, 2014

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*Corresponding author.

Email: [email protected] Tel.: +62 24 7460058; Fax: +62 24 76480675

International Food Research Journal 21(4): 1583-1588 (2014)

Journal homepage: http://www.ifrj.upm.edu.my

*

Kumoro, A. C., Budiyati, C. S. and Retnowati, D. S.

Department of Chemical Engineering, Faculty of Engineering, Diponegoro University Prof. H. Soedarto, SH Road, Tembalang-Semarang, INDONESIA 50275

Calcium oxalate reduction during soaking of giant taro (Alocasia macrorrhiza (L.) Schott) corm chips in sodium bicarbonate solution

Abstract

The objective of this study was to investigate the effect of sodium bicarbonate concentration, time and temperature on the calcium oxalate reduction in giant taro (Alocasia macrorrhiza (L.) Schott) corm chips during treatment using sodium bicarbonate solution. Prior to the main study, a proximate analysis was carried out to obtain the chemical composition of taro tuber. To achieve that objective, giant taro corm chips were soaked in sodium bicarbonate solution with different concentrations, soaking times and temperatures, and the changes in calcium oxalate content was investigated. The proximate analysis of the giant taro corm showed that the corm is rich in carbohydrate, protein, minerals and fiber, but contains less fat. The changes in sodium bicarbonate concentration, soaking time and temperature led to significant (p ≤ 0.05) reductions in the calcium oxalate content. From the technical and economics considerations, the relatively good condition to reduce the calcium oxalate content is by soaking giant taro corm chips in 2% w/v sodium bicarbonate solution for 20 minutes at ambient temperature. That processing condition resulted final calcium oxalate content in the corm chips of about 67.67 mg/100 g or slightly below the threshold safe level, which is 71 mg/100 g.

Introduction

Giant taro (Alocasia macrorrhiza (L.) Schott) is a member of family Araceae and is a native of the tropical region between India and Indonesia, and being widely cultivated in the Asia-Pacific regions (Matthews, 2004). Giant taro plant produces edible corm (Chay-Prove and Goebel, 2004), which is very rich in carbohydrates, ranging between 73 to 80%

which is mainly starch at 77.9% and 1.4% crude fiber, Dry Matter (DM) basis. Thanks to its high carbohydrate content, this corm has been utilized as staple food in many parts of the tropics and sub-tropics providing about a third of the food intake of more than 400 million people (Soudy et al., 2010). Giant taro is also a good source of dietary protein, thiamin, riboflavin, iron, phosphorus and zinc and a very good source of vitamin B6, vitamin C, niacin, potassium, copper and manganese (Soudy et al., 2010). In addition, corms of taro family are especially useful to persons allergic to cereals and can be consumed by children who are sensitive to milk (Huang et al., 2007).

When a crop is being utilized as a food source, nutritional value and consumer acceptance have to be taken into consideration. The nutritional value of foods depends largely upon their nutritional contents, digestibility and the presence or absence of antinutrients and toxic factors (Alcantara et al.,

2013). Most taro cultivars taste acrid and can cause swelling of lips, mouth and throat if they are eaten raw. This acridity is caused by an antinutrient namely calcium oxalate presents as fine needle-like crystals or raphides, which can penetrate soft skin (Bradbury and Nixon, 1998). Thereafter an irritant presents on the raphides, probably a protease can cause discomfort in the tissue (Paull et al., 1999). The reduction in calcium oxalate content may be done to raw giant taro through washing, peeling, dicing, soaking overnight, blanching and drying (Shanthakumari et al., 2008;

Alcantara et al., 2013).

As far as reported in the literatures, giant taro corm is served either as staple or mixed with other vegetables, usually after cooking. Iwuoha and Kalu (1995) suggested that appropriate cooking may reduce the raphides, which cause harsh and sharp irritation in the throat and mouth. Cooking not only may improve digestibility, promote palatability, improves keeping quality, but also makes root crops safer to eat (FAO, 1990). Unfortunately, the cooking processes may also alter the physical characteristics and nutritional value of the crops (Natella et al., 2010; Ezeocha et al., 2012). The types of cooking methods (boiling, pressure cooking and baking) differ in many areas of the world and also vary with the ethnic background of the family (Bhandari and Kawabata, 2006).

Due to its high moisture content, fresh taro corm is difficult to store and is vulnerable to deterioration

Keywords Acridity Concentration Degradation Safe level

Sodium bibicarbonate Temperature

Article history Received: 5 July 2013 Received in revised form:

11 February 2014

Accepted: 12 February 2014

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Email: [email protected] / [email protected]

International Food Research Journal 21(4): 1279-1288 (2014)

1*

Balfour, S. T.,

^1*

Badrie, N.,

²

Chang Yen, I. and

²

Chatergoon, L.

1

Department of Food Production, Faculty of Food and Agriculture, University of the West Indies, St.

Augustine, Republic of Trinidad and Tobago

2

Department of Chemistry, Faculty of Science and Technology, University of the West Indies, St. Augustine, Republic of Trinidad and Tobago

Microbiological, physical and sensory quality of marine shrimp (Peneaus spp.) sold by vendors in Trinidad, West Indies

Abstract

The objectives of the study were: (i) to determine if the microbiological quality of fresh shrimp (Penaeus spp.) sold varied according to season (dry versus wet) and met international and local standards and (ii) to compare sensory quality, instrumental colour and texture profile of fresh raw shrimp to frozen shrimp stored for 9 months at -20°C. Microbial counts were determined according to the United States Food and Drug Bacteriological Analytical Manual. The aerobic plate count varied significantly (p ≤ 0.01) with season and was higher in the dry season.

Staphylococcus spp. incidence was in 100% shrimp and exceeded the local and international limits in seafood. According to the International Commission for the Microbiological Specification of Food limit, only 21.7%, 10% and 75% of the shrimp were of good quality for human consumption for aerobic count, Escherichia coli and Salmonella respectively. The average overall sensory score of frozen shrimp was of moderate quality (score 3) in reference to fresh shrimp (score 5). There were no significant differences (p > 0.05) in colour and texture of the shrimp on freezing.

Introduction

From harvest to the table, sea foods may be exposed to a range of hazards, some of which are natural to the sea food’s environment and others that are introduced by handlers (Kurtzweil, 1999). Very few studies were conducted in Trinidad and Tobago (T&T) on the food safety and hygienic practices of vendors (Badrie et al., 2004; Benny-Ollivierra and Badrie, 2007; Balfour et al., 2010). There are serious safety concerns related to the consumption of raw fish and shellfish due to the presence of biological (bacteria, viruses, parasites) and chemical hazards that could pose health risks to consumers (Huss et al., 2000; Hosseini et al., 2004). Balfour et al. (2012) revealed that the metal concentrations namely, copper, zinc, cadmium, chromium, nickel and mercury in the marine shrimp investigated in Trinidad during 2009 were significantly lower than the permissible limits of the United States Food and Drug Administration (1993), Canada’s Food Inspection Agency (2011), and T&T’s Food and Drug Regulations (2007) for human consumption.

A study conducted in Trinidad in 1992 on 41 shrimp and 61 fish samples over a 12-week period from three unidentified local markets and highway vendors reported no contamination by Salmonella and E. coli (Adesiyun, 1993). Similarly, another investigation

of 200 samples each of raw oysters, condiments/

spices and oyster cocktails purchased from 72 oyster vendors across Trinidad detected E. coli in 77.0%, 44.5% and 77.0% samples respectively (Rampersad et al., 1999). Of these, 73.0% of the oyster cocktails contaminated with E. coli had counts that exceeded the recommended standard of 16 per wet wt. gram of sample. Futhermore, in that study, Salmonella spp. were isolated from 3.5%, 0.5% and 1.0% of the 200 samples each of raw oysters, condiments/

spices and oysters cocktails respectively. Based on the results, the authors concluded that oysters could pose a health risk to consumers in Trinidad, particularly from colibacillosis and salmonellosis.

Bacterial contamination of sea food, especially above permissible limits for human consumption is a cause for concern in Trinidad.

A Caribbean Epidemiology Centre Surveillance Report on Communicable Diseases (CSR-CD, 2009) for Trinidad and Tobago reported no cases of pathogenic E. coli and salmonellosis during 2008 and 2009 respectively. While many cases of bacterial infection are taken into account via treatment at government and private medical institutions, some of T&T’s citizens are self-treated and consequently, this has resulted in a lack of recorded statistics. Also, the CSR-CD (2009) report on bacterial infections for T&T did not state the origin of infection, which could

Keywords Pathogens

Instrumental colour Texture profile analysis Article history

Received: 6 September 2013 Received in revised form:

8 February 2014

Accepted: 11 February 2014

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Email: [email protected] / [email protected] Tel: +98 21 48292323; Fax: +98 21 48292200.

International Food Research Journal 21(4): 1289-1296 (2014)

Jamshidi, M.,

^*

Barzegar, M. and Sahari, M. A.

Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran

Effect of gamma and microwave irradiation on antioxidant and antimicrobial activities of Cinnamomum zeylanicum and Echinacea purpurea

Abstract

The effect of gamma and microwave irradiation on antioxidant and antimicrobial activities of Cinnamomum zeylanicum and Echinacea purpurea were investigated. In this study, all samples were exposed to gamma irradiation at doses 10, 15, 20 and 25 kGy and microwave irradiation at power of 100, 180 and 300 W for 5 min. In order to undergo the sequence expriments, the hydroalcoholic (EtOH 50%) extracts of two medicinal plants were prepared. The antioxidant activity of irradiated and control samples were evaluated by DPPH radical scavenging (RS), ferric reducing power (FRP), β-carotene bleaching (BCB) and total phenolic content (TPC) of sampels. In order to study the antimicrobial activity, for determination of minimal inhibitory concentration (MIC) on E. coli and S. aureus, broth diluting method was used. Regarding gamma irradiation, no significant effect on antioxidant and antimicrobial activities of Cinnamon was observed. However, at doses higher than 10 kGy, higher radical scavenging activity (RSA) of was observed for Cinnamon extract (by DPPH method). By increasing the irradiation dose, FRP and TPC of samples increased and no adverse effect was observed on antimicrobial activity of Echinacea extract. Microwave treatments of Cinnamon, had no significant effect on antioxidant and antimicrobial activities of its extract. However, at 300 W an increase in antioxidative and antimicrobial activities of Echinacea extract was observed.

Introduction

Spices and aromatic herbs are well known for their antioxidant and antimicrobial activities as well as playing role as flavor agent. Cinnamomum zeylanicum is a popular pharmaceutical herbs belonging to the family Lauraceae comprises about 250 species which are dispersed in India, China, Srilanka and Australia. Cinnamon leaf and bark are widely used in food products as spices and production of essential oils (Jayaprakasha et al., 2003) as well as flavoring agent. Cinnamon has health beneficial properties, such as antimicrobial activity, controlling glucose intolerance and diabetes, inhibiting the proliferation of various cancer cell lines, and treating common cold (Anderson and Broadhurst, 2004).

Cinnamon has cinnamaldehyde and eugenol which they have antimicrobial activity (Prasad et al., 2009).

Also, Cinnamon has antioxidant activity, which is especially attributed to the presence of phenolic substances (Jayaprakasha et al., 2007).

Echinacea purpurea (E. purpurea) is another common pharmaceutical herbs also known as purple coneflower. Echinacea purpurea belonging to the family Asteraceae and it grows greatly in the North America and Europe (Speroni et al., 2002). It is also popular because of its immunostimulatory, antiviral and antibacterial benefit to humans (Li,

1998; Percival, 2000). In Europe, Echinacea purpurea is the most common for treatment of cold in comparison of other species of Echinacea. Alkyl amides, polysaccharides, glycoproteins and chicoric acid are effective compounds of Echinacea purpurea.

Chicoric acid is the main phenolic compound with antioxidant activity. Alkyl amide does not have antioxidant activity on its own, but increases the antioxidant activity of chicoric acid. Because of the presence of chicoric acid in leaf extract of Echinacea purpurea, it has most antioxidant effect in comparison to other species (Thygesen et al., 2007).

Medicinal herbs and spices like other agricultural products are contaminated by microorganisms;

which can be occurred during the process, storage and transportation (Seo et al., 2007). Conventional methods for reducing of microbial loads are sterilization with gases such as ethylene oxide, propylene oxide and also use of steam (Dickman, 1991). Because of these are hazardous and banned in most countries (Uijl, 1992) instead, today microwave, gamma radiation and ozone are being used widely in order to eliminate the microbial contaminations (Emam et al., 1995; Farag et al., 1995; Zhao and Cranston, 1995).

In recent year several researches have studied the effect of gamma and microwave irradiation on antioxidant and antimicrobial activities of some plant

Keywords Extract

Non-thermal process E. coli

S. aureus

Phenolic compounds Article history Received: 28 January 2013 Received in revised form:

29 January 2014

Accepted: 29 January 2014