The ‘Granny Smith’ apple (Malus domestica Borkh), known for its bright green peel and tart flavor, is a significant cultivar in the United States. Due to increasing limitations and restrictions on chemical fumigants and other treatments, ionizing radiation is gaining popularity as a phytosanitary treatment to prevent the spread of pests while preserving food quality. This study aimed to evaluate the effects of gamma, e-beam, and X-ray irradiation on phenolic compounds, vitamin C content, and total antioxidant capacity in ‘Granny Smith’ apple peels. The results indicated that there were no significant changes in vitamin C content immediately following irradiation. However, after four months of storage, gamma-treated peels showed a decrease in ascorbic acid and an increase in dehydroascorbic acid, while e-beam and X-ray treatments did not show significant changes. Phenolic content initially decreased for all treatments and increased after storage, with gamma irradiation showing the most significant increase even though the dose delivered for gamma was less than e-beam and X-ray treatments. The antioxidant capacity, measured by the ABTS and DPPH assay, revealed that the antioxidant capacity in irradiated samples decreased after storage. These findings suggest that the low dose rate associated with gamma irradiation might enhance specific antioxidant properties while impacting vitamin C oxidation more profoundly than e-beam and X-ray treatments.
","abstract_html":"<p>The ‘Granny Smith’ apple (<em>Malus domestica Borkh</em>), known for its bright green peel and tart flavor, is a significant cultivar in the United States. Due to increasing limitations and restrictions on chemical fumigants and other treatments, ionizing radiation is gaining popularity as a phytosanitary treatment to prevent the spread of pests while preserving food quality. This study aimed to evaluate the effects of gamma, e-beam, and X-ray irradiation on phenolic compounds, vitamin C content, and total antioxidant capacity in ‘Granny Smith’ apple peels. The results indicated that there were no significant changes in vitamin C content immediately following irradiation. However, after four months of storage, gamma-treated peels showed a decrease in ascorbic acid and an increase in dehydroascorbic acid, while e-beam and X-ray treatments did not show significant changes. Phenolic content initially decreased for all treatments and increased after storage, with gamma irradiation showing the most significant increase even though the dose delivered for gamma was less than e-beam and X-ray treatments. The antioxidant capacity, measured by the ABTS and DPPH assay, revealed that the antioxidant capacity in irradiated samples decreased after storage. These findings suggest that the low dose rate associated with gamma irradiation might enhance specific antioxidant properties while impacting vitamin C oxidation more profoundly than e-beam and X-ray treatments.</p>","abstract_has_math":false,"creators":["Alexander, Sneha Anna"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Anuradha Prakash","Lilian Senger","Jose de Jesus Ornelas Paz"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2024,"date_issued":"2024-08-01T07:00:00Z","date_published":"2024-08-01T07:00:00Z","updated_at":"2026-07-24T01:38:37Z","subjects":["Antioxidant capacity","ascorbic acid","dehydroascorbic acid","e-beam","gamma","irradiation","phenolic compounds","vitamin C","X-ray.","Food Science"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://digitalcommons.chapman.edu/food_science_theses/39","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Anuradha Prakash","Lilian Senger","Jose de Jesus Ornelas Paz"]},{"key":"dc:creator","label":"Author","values":["Alexander, Sneha Anna"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2024-08-11T07:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Antioxidant capacity","ascorbic acid","dehydroascorbic acid","e-beam","gamma","irradiation","phenolic compounds","vitamin C","X-ray.","Food Science"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://digitalcommons.chapman.edu/food_science_theses/39"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The ‘Granny Smith’ apple (Malus domestica Borkh), known for its bright green peel and tart flavor, is a significant cultivar in the United States. Due to increasing limitations and restrictions on chemical fumigants and other treatments, ionizing radiation is gaining popularity as a phytosanitary treatment to prevent the spread of pests while preserving food quality. This study aimed to evaluate the effects of gamma, e-beam, and X-ray irradiation on phenolic compounds, vitamin C content, and total antioxidant capacity in ‘Granny Smith’ apple peels. The results indicated that there were no significant changes in vitamin C content immediately following irradiation. However, after four months of storage, gamma-treated peels showed a decrease in ascorbic acid and an increase in dehydroascorbic acid, while e-beam and X-ray treatments did not show significant changes. Phenolic content initially decreased for all treatments and increased after storage, with gamma irradiation showing the most significant increase even though the dose delivered for gamma was less than e-beam and X-ray treatments. The antioxidant capacity, measured by the ABTS and DPPH assay, revealed that the antioxidant capacity in irradiated samples decreased after storage. These findings suggest that the low dose rate associated with gamma irradiation might enhance specific antioxidant properties while impacting vitamin C oxidation more profoundly than e-beam and X-ray treatments.
"]},{"key":"dc:source","label":"Dc Source","values":["Alexander, S.A. (2024). Impact of phytosanitary irradiation on polar antioxidants in peels of ‘Granny Smith’ apples. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000612"]},{"key":"dc:title","label":"Title","values":["Impact of Phytosanitary Irradiation on Polar Antioxidants in Peels of ‘Granny Smith’ Apples"]}]}],"canonical_facts":{"dc:contributor":["Anuradha Prakash","Lilian Senger","Jose de Jesus Ornelas Paz"],"dc:creator":["Alexander, Sneha Anna"],"dc:date.available":["2024-08-11T07:00:00Z"],"dc:description.abstract":["The ‘Granny Smith’ apple (Malus domestica Borkh), known for its bright green peel and tart flavor, is a significant cultivar in the United States. Due to increasing limitations and restrictions on chemical fumigants and other treatments, ionizing radiation is gaining popularity as a phytosanitary treatment to prevent the spread of pests while preserving food quality. This study aimed to evaluate the effects of gamma, e-beam, and X-ray irradiation on phenolic compounds, vitamin C content, and total antioxidant capacity in ‘Granny Smith’ apple peels. The results indicated that there were no significant changes in vitamin C content immediately following irradiation. However, after four months of storage, gamma-treated peels showed a decrease in ascorbic acid and an increase in dehydroascorbic acid, while e-beam and X-ray treatments did not show significant changes. Phenolic content initially decreased for all treatments and increased after storage, with gamma irradiation showing the most significant increase even though the dose delivered for gamma was less than e-beam and X-ray treatments. The antioxidant capacity, measured by the ABTS and DPPH assay, revealed that the antioxidant capacity in irradiated samples decreased after storage. These findings suggest that the low dose rate associated with gamma irradiation might enhance specific antioxidant properties while impacting vitamin C oxidation more profoundly than e-beam and X-ray treatments.
"],"dc:identifier":["https://digitalcommons.chapman.edu/food_science_theses/39"],"dc:source":["Alexander, S.A. (2024). Impact of phytosanitary irradiation on polar antioxidants in peels of ‘Granny Smith’ apples. Master's thesis, Chapman University. https://doi.org/10.36837/chapman.000612"],"dc:subject":["Antioxidant capacity","ascorbic acid","dehydroascorbic acid","e-beam","gamma","irradiation","phenolic compounds","vitamin C","X-ray.","Food Science"],"dc:title":["Impact of Phytosanitary Irradiation on Polar Antioxidants in Peels of ‘Granny Smith’ Apples"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T01:38:37Z"}