Variation in Antioxidant Enzymes and Lipid Peroxidation in Response to Gamma Irradiation in Ocimum Basilicum L. | ||||
| Egyptian Academic Journal of Biological Sciences. C, Physiology and Molecular Biology | ||||
| Volume 16, Issue 1, June 2024, Page 15-21 PDF (588.61 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/eajbsc.2024.335095 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Shurooq F. Hassan1; Fadhil K. K. Alibraheemi2; Attyaf J. Thamir2 | ||||
| 1Department of Genetic Engineering, Faculty of Biotechnology, University of Al Qassim Green. | ||||
| 2Department of Biology, Faculty of Science, University of Kufa. | ||||
| Abstract | ||||
| The present study was conducted to evaluate the effectiveness of different doses of gamma rays (25, 50, 100, 125 and 150) Gy on antioxidant enzymes and lipid peroxidase (MDA) of Ocimum basilicum L using C60 as an irradiation source. Radiation processing increased the total antioxidants of basil, this increase appeared at low doses (125 Gy) as shown in a significant increase in SOD, CAT, POD and MDA values. Defects in studied parameters increased with increasing gamma doses. Results indicated that the irradiation process can facilitate the utilization of basil as a preservative ingredient in the food and pharmaceutical industry. | ||||
| Keywords | ||||
| Ocimum basilicum L; gamma radiation; antioxidant enzymes; MDA | ||||
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