Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices

J Agric Food Chem. 2003 Feb 12;51(4):927-34. doi: 10.1021/jf020739n.

Abstract

Nine spice and aromatic herb samples (i.e., basil, bird pepper, black pepper, cinnamon, nutmeg, oregano, parsley, rosemary, and sage) were gamma-irradiated at a dose of 10 kGy according to commercial practices. The effects of the disinfection treatment on the content of organic radicals and some nutrients (namely, vitamin C and carotenoids) in the samples were investigated by chromatographic and spectroscopic techniques. Irradiation resulted in a general increase of quinone radical content in all of the investigated samples, as revealed by electron paramagnetic resonance spectroscopy. The fate of these radicals after storage for 3 months was also investigated. The cellulose radical was clearly observed in a few samples. Significant losses of total ascorbate were found for black pepper, cinnamon, nutmeg, oregano, and sage, whereas a significant decrease of carotenoids content was observed for cinnamon, oregano, parsley, rosemary, bird pepper, and sage.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / analysis*
  • Ascorbic Acid / analysis
  • Carotenoids / analysis
  • Cinnamomum zeylanicum / chemistry
  • Cinnamomum zeylanicum / radiation effects
  • Electron Spin Resonance Spectroscopy
  • Free Radicals / analysis*
  • Gamma Rays*
  • Lamiaceae / chemistry
  • Lamiaceae / radiation effects*
  • Myristica / chemistry
  • Myristica / radiation effects
  • Ocimum basilicum / chemistry
  • Ocimum basilicum / radiation effects
  • Origanum / chemistry
  • Origanum / radiation effects
  • Petroselinum / chemistry
  • Petroselinum / radiation effects
  • Piper nigrum / chemistry
  • Piper nigrum / radiation effects
  • Quinones / analysis
  • Rosmarinus / chemistry
  • Rosmarinus / radiation effects
  • Salvia officinalis / chemistry
  • Salvia officinalis / radiation effects
  • Spectrometry, Fluorescence
  • Spices / analysis
  • Spices / radiation effects*

Substances

  • Antioxidants
  • Free Radicals
  • Quinones
  • Carotenoids
  • Ascorbic Acid