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M. A. Murcia, I. Egea, F. Romojaro, P. Parras, A. M. Jimenez and M. Mart?nez-Tome, “Antioxidant Evaluation in Desert Spices Compared with Common Food Additives. Influence of Irradiation Procedure,” Journal of Agricultural and Food Chemistry, Vol. 52, 2004, pp. 1872-1881. doi:10.1021/jf0303114

has been cited by the following article:

• TITLE: Effect of Gamma Irradiation on Total Phenolic Content and in Vitro Antioxidant Activity of Pomegranate (Punica granatum L.) Peels

  AUTHORS: Amol B. Mali, Kalpana Khedkar, Smita S. Lele

  KEYWORDS: Pomegranate Peels, Food Irradiation, Total Phenolic Content, In Vitro Antioxidant Activity, Microbial Load

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.5, July 6, 2011

  ABSTRACT: Pomegranate peels were studied for the effect of gamma irradiation on microbial decontamination along with its effect on total phenolic content and in vitro antioxidant activity. Gamma irradiation was applied at various dose levels (5.0, 10.0, 15.0 and 25.0 kGy) on pomegranate peel powder. Both the values of total phenolic content and in vitro antioxi- dant activity were positively correlated and showed a significant increase (p