Effects of γ-Irradiation on the Free Radical and Antioxidant Contents in Nine Aromatic Herbs and Spices

• Published in: Journal of agricultural and food chemistry Vol. 51; no. 4; pp. 927 - 934
• Main Authors: Calucci, Lucia, Pinzino, Calogero, Zandomeneghi, Maurizio, Capocchi, Antonella, Ghiringhelli, Silvia, Saviozzi, Franco, Tozzi, Sabrina, Galleschi, Luciano
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 12.02.2003
• Subjects: Antioxidants - analysis; Aroma and flavouring agent industries; Ascorbic Acid - analysis; Biological and medical sciences; Carotenoids - analysis; Cinnamomum zeylanicum - chemistry; Cinnamomum zeylanicum - radiation effects; Electron Spin Resonance Spectroscopy; Food industries; Free Radicals - analysis; Fundamental and applied biological sciences. Psychology; Gamma Rays; Lamiaceae - chemistry; Lamiaceae - radiation effects; Myristica fragrans - chemistry; Myristica fragrans - 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; Gamma irradiation; Ascorbic acid; Physical dressing; Ionization; Quality; Alteration; Spice; Flavoring crop; Chemical composition; Antioxidant; Carotenoid; Free radical
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf020739n

Nine spice and aromatic herb samples (i.e., basil, bird pepper, black pepper, cinnamon, nutmeg, oregano, parsley, rosemary, and sage) were γ-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. Keywords: Spices; aromatic herbs; antioxidants; ascorbate; carotenoids; front-surface spectroscopy; γ-ray irradiation; EPR; free radicals