Evaluation of physical, biochemical properties and cell viability of gamma irradiated honey

Abstract

Honey, rich with polyphenols, vitamins, proteins, organic acids and minerals, and is supersaturated solution of sugars. Gamma irradiation could be a physical food preservation technique which protects against food related-insects and microbial contamination and increases the shelf life of some products. The present research was investigated the effect of γ-irradiation (0.0, 2.5, 5.0 and 10.0 kGy) on the physicochemical possessions of the substances of honey; phenolic and flavonoids content in addition to the antioxidant activity by DPPH radical. Diastase No. is also identified with and without gamma irradiation. After γ-irradiation a minor decrease in moisture content was observed while color intensity was significantly increased by elevating irradiation dosage height mainly dose intensity 10.0 kGy which gave the premier color intensity compared with control. But there was no significant difference in the pH values and total soluble solids (TSS%) as well as sugars% of honey samples. Significant increases within the phenolic content were observed with the use of γ-rays particularly at dose 10.0 kGy which gave the main content relative to the control, while a trivial increase in the flavonoid content was obtained within the rise of the γ-irradiation dose. The findings have also shown that free radicals can be scavenged by honey and reveal high activity of antioxidants. Hydroxymethylfurfural is reduced by raising the irradiation dose, in converse diastase No. is enlarged by amplifying the level of the γ-rays. Also, the results showed that the inhibition zones varied according to the irradiation dose level, the dose level 10.0 kGy was more effective for inhibiting the growth of both Gram-positive and Gram-negative bacteria as well as fungal development. The lung cancer cells (A549) showed a decrease in cell viability and density, irradiated honey with dose level 10.0 kGy gave the lowest IC50 (6.08 mg/ml). Honey treated with a dose of 10.0 kg of gamma rays did not affect the physical and biochemical properties of honey and was more effective as an antimicrobial and anti-lung cancer, and the quality of honey remained unchanged upon radiation treatment.