title: Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices.
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.
authors.affiliation: Istituto per i Processi Chimico-Fisici del CNR, Area della Ricerca, via G. Moruzzi 1, I-56124 Pisa, Italy.
authors.forename: Lucia
authors.initials: L
authors.lastname: Calucci
authors.forename: Calogero
authors.initials: C
authors.lastname: Pinzino
authors.forename: Maurizio
authors.initials: M
authors.lastname: Zandomeneghi
authors.forename: Antonella
authors.initials: A
authors.lastname: Capocchi
authors.forename: Silvia
authors.initials: S
authors.lastname: Ghiringhelli
authors.forename: Franco
authors.initials: F
authors.lastname: Saviozzi
authors.forename: Sabrina
authors.initials: S
authors.lastname: Tozzi
authors.forename: Luciano
authors.initials: L
authors.lastname: Galleschi
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D002935:Cinnamomum zeylanicum / Q000737:chemistry / Q000528:radiation effects; D004578:Electron Spin Resonance Spectroscopy; D005609:Free Radicals / Q000032:analysis*; D005720:Gamma Rays; D019686:Lamiaceae / Q000737:chemistry / Q000528:radiation effects*; D026323:Myristica / Q000737:chemistry / Q000528:radiation effects; D018649:Ocimum basilicum / Q000737:chemistry / Q000528:radiation effects; D031341:Origanum / Q000737:chemistry / Q000528:radiation effects; D028528:Petroselinum / Q000737:chemistry / Q000528:radiation effects; D029222:Piper nigrum / Q000737:chemistry / Q000528:radiation effects; D011809:Quinones / Q000032:analysis; D027542:Rosmarinus / Q000737:chemistry / Q000528:radiation effects; D027543:Salvia officinalis / Q000737:chemistry / Q000528:radiation effects; D013050:Spectrometry, Fluorescence; D017365:Spices / Q000032:analysis / Q000528:radiation effects*
chemical_list: D000975:Antioxidants; D005609:Free Radicals; D011809:Quinones; D002338:Carotenoids; D001205:Ascorbic Acid