Effect Of Ultraviolet C In Chemical Composition, Molecular Structure And Antioxidants Of Yellow Mustard Medical Seeds

Document Type : Original Article

Authors

1 Physics Department, Faculty of Science, Mansoura University, 35516 Mansoura, Egypt

2 Physics Department, Faculty of Science, Mansoura University, Egypt

3 Botany Department, Faculty of Science, Mansoura University, Egypt

Abstract

Ultraviolet rays affect the raw materials produced by the seeds of the plant. Some seeds contain a significant concentrations of primary and natural antioxidants and it is a major source of vitamins and minerals, for this reasons, the aim of this work is to study the effect of ultraviolet C in chemical and molecular structure, enzymatic and non-enzymatic antioxidants for yellow mustard seeds. The results show that, molecular structure such as arrangement, orientation, size and interconnections of molecules and bonds characteristic, chemical composition such as protein, carbohydrate, fiber and fat contents and chemical component such as oxygen and carbon atoms for yellow mustard seeds were effected after exposure to ultraviolet C for different periods times and dissimilar distances. Glutathione content as a non-enzymatic antioxidant in yellow mustard varied after exposed to ultraviolet C for 1, 2, 3 and 4 hours at 5 cm and 20 cm distances from UV source. Phenolic content increased in yellow mustard, while tocopherol content decreased after exposed to ultraviolet C for 1, 2, 3 and 4 hours at 5 cm and 20 cm distances from UV source. Flavonoids and proline contents as enzymatic antioxidants in yellow mustard varied after exposed to ultraviolet C for 1, 2, 3 and 4 hours at 5 cm and 20 cm distances from UV source. From this research results, it’s obvious that, it can be control in medical bio-contents in medical seeds by change radiation doses and types.

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Egyptian Journal of Chemistry
Volume 65, Issue 132 - Serial Number 13
Special Issue: Chemistry and Global Challenges (Part B)
December 2022
Pages 347-351

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History

  • Receive Date: 11 March 2022
  • Revise Date: 03 June 2022
  • Accept Date: 26 June 2022

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