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9th Euro-Global Summit & Expo on Food & Beverages

Cologne, Germany

Marzieh Seyhoon, Gelareh Khoshpouri

Marzieh Seyhoon, Gelareh Khoshpouri

Professor, Nuclear Science and Technology Research Institute, Iran

Title: Investigation of the gamma irradiation on Iranian dates carbohydrates using HPLC technique
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Biography: Marzieh Seyhoon, Gelareh Khoshpouri


Irradiation is considered as one of the most efficient technological processes for the improvement and safety of food products and to extend their shelf- life. The aim of this study is to evaluate the effects of gamma irradiation on chemical assessment on 6 varieties (Mazafati, Astamaran, Rabbi, Khassui, Zahidi, and Shahany) of Iranian dates. In this purpose, the date samples were stored at room temperature(25 °C), for 5 months. In this condition, one sample was considered as a control (non-irradiated) and three others were irradiated by gamma irradiation with doses 0.2-0.4, 0.5-1.0 and 1.2-2.4 kGy by using 60Co. Every month, the samples kept in each condition were analyzed to detect the chemical (sugar) changes by HPLC and to compare the non-irradiated samples with theirradiated ones.The results from different experiments showed that the total carbohydrates ofthe non-irradiated and irradiated Mazafati and Astamaran samples were increased after 5 months.However, Zahidi, Shahany, Rabbi and Khassuisamples indicateda complete lack of the significant difference in total carbohydrates in various doses and storage time. It was concluded that the proper condition for chemical changes, to increase shelf-life and stabilize quality of the Iranian dates was suggested the dose rangeof 0.5 -1.0 kGy at 25 °C temperature.