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

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

Lucia Calucci  1 , Calogero Pinzino, Maurizio Zandomeneghi, Antonella Capocchi, Silvia Ghiringhelli, Franco Saviozzi, Sabrina Tozzi, Luciano Galleschi
Affiliations

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

Lucia Calucci et al. J Agric Food Chem. .

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.

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