Effect of ionizing radiation on antioxidant compounds present in cork wastewater

J. Madureira, R. Melo, M. L. Botelho, J. P. Leal, I. M. Fonseca

Research output: Contribution to journalArticlepeer-review

7 Citations (Scopus)


A preliminary study of the gamma radiation effects on the antioxidant compounds present in cork cooking water was carried out. Radiation studies were performed using radiation between 20 and 50 kGy at 0.4 and 2.4 kGy h -1 . The radiation effects on organic matter content were evaluated by chemical oxygen demand. The antioxidant activity was measured by ferric reducing power assay. The total phenolic content was studied using the Folin-Ciocalteau method. Results show that gamma radiation increases both the amount of phenolic compounds and antioxidant capacity of cork cooking water. These results highlight the potential of this technology for increasing the added value of cork waters.

Original languageEnglish
Pages (from-to)374-379
Number of pages6
JournalWater Science and Technology
Issue number2
Publication statusPublished - 25 Feb 2013


  • Antioxidant activity
  • Cork cooking water
  • Gamma radiation
  • Phenolic compounds


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