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

Agri and Aquaculture

Advances in Crop Science and Technology

Author(s): Calucci L, Pinzino C, Zandomeneghi M, Capocchi A, Ghiringhelli S,

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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. This article was published in J Agric Food Chem and referenced in Advances in Crop Science and Technology

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