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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  
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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