Elucidating the effects of E-beam pre-irradiation on the Chinese safflower (Carthamus tinctorius L.): From a structure, active components, and antioxidant capacity perspective.

This study investigated the structural and functional effects of electron beam irradiation on safflower and its regulatory mechanisms. Results showed that energy deposition from electron beam irradiation induced molecular-level changes, disrupting cell wall ultrastructure while preserving microstructure integrity, thereby promoting active ingredient release, such as the HSYA content, which increased to 18,987.9 μg/g. antioxidant analysis revealed that the hydroxyl radical-scavenging capacity of the treated samples was significantly enhanced, reaching 58.37%. In contrast, the scavenging capacity of DPPH, APTS, and superoxide anion did not change significantly, reflecting the treatment's selective modulation of antioxidant pathways. Furthermore, irradiation activated secondary metabolic processes, generating stress metabolites (GABA, vitamins, chalcones) while maintaining the stability of key active components, such as flavonoids and phenolic acids, thereby enriching component diversity and enhancing overall bioactivity. This research paved the way for the application of electron beam technology in the green processing and modern production of safflower.