Effects of -Irradiation on the Free Radical and Antioxidant Contents in Nine Aromatic Herbs and Spices
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- 作者：Lucia Calucci ; Calogero Pinzino ; Maurizio Zandomeneghi ; Antonella Capocchi ; Silvia Ghiringhelli ; Franco Saviozzi ; Sabrina Tozzi ; and Luciano Galleschi
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：February 12, 2003
- 年：2003
- 卷：51
- 期：4
- 页码：927 - 934
- 全文大小：134K
- 年卷期：v.51,no.4(February 12, 2003)
- ISSN：1520-5118
文摘
Nine spice and aromatic herb samples (i.e., basil, bird pepper, black pepper, cinnamon, nutmeg,oregano, parsley, rosemary, and sage) were 
-irradiated at a dose of 10 kGy according to commercialpractices. 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 andspectroscopic techniques. Irradiation resulted in a general increase of quinone radical content in allof the investigated samples, as revealed by electron paramagnetic resonance spectroscopy. Thefate of these radicals after storage for 3 months was also investigated. The cellulose radical wasclearly 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 wasobserved for cinnamon, oregano, parsley, rosemary, bird pepper, and sage.Keywords: Spices; aromatic herbs; antioxidants; ascorbate; carotenoids; front-surface spectroscopy;-ray irradiation; EPR; free radicals
-irradiated at a dose of 10 kGy according to commercialpractices. 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 andspectroscopic techniques. Irradiation resulted in a general increase of quinone radical content in allof the investigated samples, as revealed by electron paramagnetic resonance spectroscopy. Thefate of these radicals after storage for 3 months was also investigated. The cellulose radical wasclearly 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 wasobserved for cinnamon, oregano, parsley, rosemary, bird pepper, and sage.Keywords: Spices; aromatic herbs; antioxidants; ascorbate; carotenoids; front-surface spectroscopy;-ray irradiation; EPR; free radicals