Effect of Ionizing Radiation on the Microbiological Safety and Phytochemical Properties of Cooked Malva sylvestris L.

Table 1

Polyphenols and flavonoids content of untreated and irradiated Mallow at 2 and 4 kGy (n=3).

Doses (kGy)	0	2	4
TPC (mg EAG/g dw )	186.59 ± 14.55	212.4 ± 11.7	382.25± 19.35
TFC (mg QE/g dw)	12.17 ± 3.88	65.80 ±16.75	92.53± 10.45
DDPH EC50 (g/ml)	158.81±3.62	150.63 ±066	101.8±0.2
ABTS EC50 (g/ml)	65.96±0.56	61.1±0.9	54.81±0.43
Vitamin C (mg/100 g)	24.32±0.67	25.53±0.89	26.67±0.02
-tocopherol (mg/100 g)	87.94±1.32	86.54±1.02	87.53±0.54
-tocopherol (mg/100 g)	5.56±0.86	5.34±0.81	5.32±0.84
-tocopherol (mg/100 g)	15.54±0.32	14.89±1.25	14.68±1.53
Carbohydrates (g/100g)	80.65±0.37	81.05±0.57	79.76±0.83
Lipids (g/100g)	2.34±0.03	2.28±0.12	2.31±0.04
Proteins (g/100g)	14.21±1.01	15.5±1.5	16.4±1.42
ash (g/100g)	12.98±0.02	12.56±0.76	12.78±0.83
Moisture ()	75.76±0.53	75.21±0.32	75.01±0.51

Values followed by the same letter along the row are not significantly different (P<0.05).