Effects of Gamma-Irradiation on the Antioxidant Potential of Traditional Bulgarian Teas.

Food irradiation technologies are used to reduce the risk of food bome diseases by eliminating pathogenic microorganisms, prolonging shelf life and reducing storage losses by delaying ripening, germination or sprouting. However, application of irradiation in food technology can negatively influence the biologically active compounds in foods. In this research, the effect of gamma-irradiation on the antioxidant activity of Bulgarian teas was investigated.