Effects of Gamma Irradiation on Free Radical Components, Phenolic Content and Antioxidant Activity of Beebread

Antiradical activity and free radicals before after gamma-treatment of beebread were investigated by Electron Paramagnetic Resonance (EPR) spectroscopy. A narrow signal the intensity which increased with dose was assigned to O-centred induced gamma rays. They are stable for 120 days irradiation. The irradiation effect on antioxidant potential content phenolic compounds studied. It found that total flavonoid values depending dose. antiradical extracts assessed DPPH radical scavenging activity. EPR study showed it 5 kGy (27%) 20 (19%), while slight decreasing (6%) observed at 10 kGy.