الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
1. X-ray, scanning electron microscope, and IR spectrum results showed that the internal structures such as molecules arrangement, size, orientation or bond strength, and position for Yellow Mustard changed after exposure to UVC for 1, 2, 3, and 4 hours at 5 cm and 20 cm distances. 2. The chemical composition such as carbohydrate or protein and enzymatic or non-enzymatic compounds of Yellow Mustard was greatly affected after exposure to UVC for 1, 2, 3, and 4 hours. 3. Glutathione content, total flavonoids, and total proline in Yellow Mustard were varied after exposure to UVC for 1, 2, 3, and 4 hours at 5 cm and 20 cm distance from the UV source. 4. Tocopherol content and DPPH scavenging activity for Yellow Mustard decreased after exposure to UVC for 1, 2, 3, and 4 hours at 5 cm and 20 cm distances. 5. Total phenolic content of Yellow Mustard increased after exposure to UVC at 1, 2, 3, and 4 hours at 5 cm and 20 cm distances. 6.Internal structure such as arrangement, accumulations of molecules and bonds, and chemical composition such as carbohydrate, protein, fats, etc..; for Yellow Mustard have changed after exposure to UVA for 1, 2, 3, and 4 hours at 5 cm and 20 cm distances. 7. Glutathione and total phenolic in Yellow Mustard increased after exposure to UVA. 8. Total proline and tocopherol decreased in Yellow Mustard after being exposed to UVA. 9. Total flavonoids in Yellow Mustard varied after being exposed to UVA at different times and at dissimilar distances. 10. IR spectrum for Salvia hispanica shows a significant change in the position, broadness, and intensity of the O-H bond after exposure to UVA, while a little change in other bands such as C- O 1745 cm-1 and C- H 2926 cm-1 after exposure to UVA for 1, 2, 3 and 4 hours at 5 cm and 20 cm distances. 11. from chemical composition results for Salvia hispanica after exposure to UVA, it is obvious that there is a significant change in carbohydrates, protein, and fats with little variation in total fibers. 12. Total phenolic content, total flavonoid content, and DPPH scavenging activity in Salvia hispanica were varied after exposure to UVA. 13. IR spectrum analysis of Salvia hispanica shows that bonds’ transmittance intensity, broadness, and position at 1745, 2925, and 3420 cm-1 varied after exposure to UVC. 14. Phenolic content in Salvia hispanica increased, but flavonoid content decreased after exposure to UVC for 1, 2, 3, and 4 hours at 5 cm and 20 cm distances. 15. DPPH scavenging activity for Salvia hispanica varied after exposure to UVC for 1, 2, 3, and 4 hours at 5 cm and 20 cm distances.