الفهرس 
صفحة العنوانOnly 14 pages are availabe for public view
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Abstract
Food irradiation is the single food processing technology for toxicological preservation, the gamma irradiation is an effective method to reduce microbial load and to extend the shelf life of products without any detrimental effect on food quality. Three fruit by-products namely red peel of pomegranate (exocarp or pericarp), white pulp of pomegranate (mesocarp or albedo) and guava leaves were investigated for the approximate composition such as fat, ash, crude protein, crude fiber and soluble protein and their contents of total phenols, total tannin in addition to the DPPH radical scavenging activity were also evaluated.
The results showed the radiation doses applied (15, 20, 30 kGy) were of no effect on the fat, ash, crude fiber and crude protein contents. Soluble protein was observed to decrease at all doses compared to the non-irradiated sample. High DPPH radical scavenging activities and reasonable contents of phenols and tannins were obtained. Guava leaves indicated the highest radical scavenging activity being extremely high at all doses. The effect of the solvent on the DPPH radical scavenging activity indicated that higher values (and lower IC50) were noticed in almost all methanolic extracts compared with the aqueous extracts.
The effect of feeding albino rats the non-irradiated or irradiated by-products on body weights, organ weights and some biochemical parameters was also studied. These parameters included serum alanine–aminotransferase (ALT), aspartate-aminotransferase (AST), urea, serum creatinine, lipid profile (total cholesterol, triglyceride, high density lipoprotein (HDL) and low density lipoprotein (LDL)) and blood reduced glutathione (GSH). The results showed that a significant increase