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

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices (Articolo in rivista) (literal)

Anno

• 2003-01-01T00:00:00+01:00 (literal)

Alternative label

• Calucci L., Pinzino C., Zandomeneghi M., Capocchi A., Ghiringhelli S.V., Saviozzi F., Tozzi S., Galleschi L. (2003)
  Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices
  in Journal of agricultural and food chemistry
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Calucci L., Pinzino C., Zandomeneghi M., Capocchi A., Ghiringhelli S.V., Saviozzi F., Tozzi S., Galleschi L. (literal)

Pagina inizio

• 927 (literal)

Pagina fine

• 934 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 51 (literal)

Rivista

• Journal of agricultural and food chemistry (Rivista)

Note

• ISI Web of Science (WOS) (literal)

Titolo

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

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. (literal)

Prodotto di

• Institute for chemical and physical processes (IPCF) (Istituto)

Autore CNR

• CALOGERO PINZINO (Unità di personale interno)
• LUCIA CALUCCI (Unità di personale interno)

Incoming links:

Prodotto

• Institute for chemical and physical processes (IPCF) (Istituto)

Autore CNR di

• CALOGERO PINZINO (Unità di personale interno)
• LUCIA CALUCCI (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of agricultural and food chemistry (Rivista)