The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Jana Horváthová, Milan Suhaj, Martin Polovka, Vlasta Brezová and Peter Šimko
Additional contact information
Jana Horváthová: Food Research Institute, Bratislava, Slovak Republic,
Milan Suhaj: Food Research Institute, Bratislava, Slovak Republic,
Martin Polovka: Food Research Institute, Bratislava, Slovak Republic,
Vlasta Brezová: Institute of Physical Chemistry and Chemical Physics, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic
Peter Šimko: Food Research Institute, Bratislava, Slovak Republic,

Czech Journal of Food Sciences, 2007, vol. 25, issue 3, 131-143

Abstract: The influence of various gamma-radiation dose absorptions on oregano (Origanum vulgare L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spectroscopy. Further, the antioxidant activity of oregano methanol/water extracts was characterised using DPPH (1,1-diphenyl-2-picrylhydrazyl free radical); thiobarbituric acid reactive substances (TBARS); ferric reducing power (FRP); and total content of phenolic compounds (TPC) assays. EPR spectroscopy was used for the investigation of the influence of the absorbed dose on the character of the paramagnetic structures formed, as well as for their thermal stability and life-time characterisation. EPR spectrum of the reference (non-irradiated) sample represents a broad singlet line with unresolved hyperfine splitting, attributable to Mn(II) ions, upon which the additional sharp EPR signal (g = 2.0022, ΔBpp ≈ 1 mT) is superimposed, assigned to stable semiquinone radicals produced by the oxidation of polyphenolic compounds present in plants. The additional paramagnetic structures of different origin (mostly of cellulose and carbohydrate), possessing diverse thermal stability and life-time, were identified in the gamma-irradiated samples. Immediately after irradiation, a statistically significant increase was observed of the TBARS values and the total content of phenolic compounds in methanol/water oregano extract. The alterations of the antioxidant properties of oregano extracts with the time after the radiation treatment were also monitored. A substantial time-dependent decrease of antioxidant activity was observed, probably as a result of storage, with both irradiated and non-irradiated oregano samples, as obvious from the ferric reducing power test and the content of total phenolic substances. The influence of irradiation and subsequent storage of oregano samples on the DPPH radical-scavenging ability was only negligible.

Keywords: oregano; irradiation; EPR spectroscopy; free radicals; thermal stability; life-time; antioxidant activity (search for similar items in EconPapers)
Date: 2007
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:25:y:2007:i:3:id:741-cjfs

DOI: 10.17221/741-CJFS

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