Effect of Gamma-Irradiation on Microbiological and Physiochemical Properties of Ceylon Cinnamon (Cinnamomum zeylanicum) Powder
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Date
2021
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Uva Wellassa University of Sri Lanka
Abstract
Ceylon cinnamon (Cinnamomum zeylanicum), commonly known as the “True cinnamon” has
dominated the international spice market due to its high cinnamaldehyde content, strong aroma and
rich flavor. Sri Lanka is the leading producer and exporter of Ceylon cinnamon. The initial microbial
load in spices and herbs, in particular spore-forming bacteria, could be a serious threat for the
hygienic safety of final processed products. Gamma-irradiation is a novel technique and it is more
effective than ethylene oxide fumigation for sanitation of spices in controlling microbial
contamination without adverse effect. Therefore, the present study was carried out to evaluate the
effects of different doses of gamma-irradiation on microbiological and physiochemical properties as
total plate count (TPC), yeast and mold count (YMC), total flavonoid content, total phenolic content,
reducing sugar content, antioxidant activity, pH, color and water activity of Ceylon cinnamon.
Cinnamon samples were collected from the local market and subjected to five doses of irradiation as
1, 3, 5, 7 and 10 KGy using an industrial Co60 gamma irradiation source. Non-irradiated cinnamon
sample was used as the control. There was a significant reduction (100%) in TPC and YMC with
increasing the irradiation dose up to 10 kGy. Results of physiochemical properties, antioxidant
activity and color values did not showed significant difference in treatments and control samples.
However, significantly lower levels of total flavonoid content, total phenolic content and reducing
sugar content were observed in treatment with 10 kGy irradiation dose compared to control. The
proximate composition of cinnamon treated with 10 kGy did not showed any significant differences
in crude protein, crude fat, crude fiber and ash content compared to control while moisture content
was significantly lower than the control. In conclusion, the 10 kGy gamma-irradiation dose was not
adversely affected on quality of Ceylon cinnamon.
Keywords: Spices; Ceylon cinnamon; Gamma-irradiation; Dose
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Keywords
Agriculture, Crop Production, Spice, Ceylon Cinnamon