Mostrar el registro sencillo del ítem

dc.contributor.author
Jimenez, Liliana Beatriz
dc.contributor.author
Alarcón, Emilio
dc.contributor.author
Trevithick-Sutton, Colleen
dc.contributor.author
Gandhi, Niket
dc.contributor.author
Scaiano, Juan Cesar
dc.date.available
2018-12-20T18:41:51Z
dc.date.issued
2011-10-27
dc.identifier.citation
Jimenez, Liliana Beatriz; Alarcón, Emilio; Trevithick-Sutton, Colleen; Gandhi, Niket; Scaiano, Juan Cesar; Effect of γ-radiation on green onion DNA integrity: Role of ascorbic acid and polyphenols against nucleic acid damage; Elsevier; Food Chemistry; 128; 3; 27-10-2011; 735-741
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/66866
dc.description.abstract
The effect of γ-radiation on green onion DNA integrity, phenol content, oxygen radical absorbance capacity, employing pyrogallol red and fluorescein as probes, as well as ascorbic acid content has been evaluated. Measurements using thiazole orange-DNA fluorescence and agarose gel electrophoresis show that γ-radiation does not lead to an apparent DNA change in green onion. However, it was readily cleaved upon irradiation from the previously isolated nucleic acid. Furthermore, green onion exposure to γ-radiation produces slight increases in the polyphenol concentrations (163-188 μM Trolox eq.) and a decrease in the oxygen radical absorbance using fluorescein (from 245 to 200 Trolox eq.) Interestingly, a high ascorbic acid content (364 μM), which decreases by 40% after γ-ray exposure was measured by using pyrogallol-red-based oxygen radical absorbance capacity induction times from green onion aqueous extracts. Thus, our results suggest that ascorbic acid present in green onion plays a fundamental role in the plant antioxidant response toward γ-radiation exposure, while polyphenols remain largely unchanged, as revealed from oxygen radical absorbance capacity, employing pyrogallol red. © 2011 Elsevier Ltd. All rights reserved.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Γ-Radiation
dc.subject
Antioxidant Ability
dc.subject
Ascorbic Acid
dc.subject
Dna
dc.subject
Green Onion
dc.subject.classification
Otras Ciencias Químicas
dc.subject.classification
Ciencias Químicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of γ-radiation on green onion DNA integrity: Role of ascorbic acid and polyphenols against nucleic acid damage
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-11-22T15:26:54Z
dc.identifier.eissn
1873-7072
dc.journal.volume
128
dc.journal.number
3
dc.journal.pagination
735-741
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.conicet.avisoEditorial
Acceso abierto en el enlace propuesto
dc.description.fil
Fil: Jimenez, Liliana Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. University of Ottawa; Canadá
dc.description.fil
Fil: Alarcón, Emilio. University of Ottawa; Canadá
dc.description.fil
Fil: Trevithick-Sutton, Colleen. University of Ottawa; Canadá
dc.description.fil
Fil: Gandhi, Niket. University of Ottawa; Canadá
dc.description.fil
Fil: Scaiano, Juan Cesar. University of Ottawa; Canadá
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodchem.2011.03.098
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814611004997