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

Czech Journal of Food Sciences

Volumn 25, Issue 3, 2007, Pages 131-143

  Horváthová, Jana ^a   Suhaj, Milan ^a   Polovka, Martin ^a,c   Brezová, Vlasta ^b   Šimko, Peter ^a  

^a FOOD RESEARCH INSTITUTE   (Slovakia)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^c Vyskumny Ustav Potravinarsky   (Slovakia)

Author keywords

Antioxidant activity; EPR spectroscopy; Free radicals; Irradiation; Life time; Oregano; Thermal stability

Indexed keywords

ORIGANUM; ORIGANUM VULGARE;

EID: 34249696465     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/741-cjfs     Document Type: Review

References (71)

1. ANTOLOVICH M., PRENZLER P.D., PATSALIDES E., MCDONALD S., ROBARDS K. (2002): Methods for testing antioxidant activity. Analyst, 127: 183-198.
2. AYAR A., OCZAN M., AKGUL A., AKIN N. (2001): Butter stability as affected by extracts of sage, rosemary and oregano. Journal of Lipids, 8: 15-25.
3. BANDONIENÉ D., MURKOVIC M., PFANHAUSER W., VENSKUTONIS P.R., GRUZDIÉNE D. (2002): Detection and activity evaluation of radical scavenging compounds by using DPPH free radical and on-line HPLC-DPPH methods. European Food Research and Technology, 214: 143-147.
4. BAYRAM G., DELINCÉE H. (2004): Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food Control, 15: 81-91.
5. BENDINI A., TOSCHI T.G., LERCKER G. (2002): Antioxidant activity of oregano leaves. Italian Journal of Food Science, 14: 17-25.
6. CALENBERG S., VANHAELEWYN G., CLEEMPUT O., CALLENS F., MONDELAERS W., HUYGHEBAERT A. (1998): Comparison of the effect of X-ray and electron beam irradiation on some selected spices. Lebensmittel-Wissenschaft und -Technologie, 31: 252-258.
7. CALUCCI L., PINZONO C., ZANDOMENEGHI M., CAPOCCHI A. (2003): Effects of γ-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices. Journal of Agricultural and Food Chemistry, 51: 927-934.
8. CEN 2000. EN 1787, Determination of irradiated food containing cellulose: analysis by EPR. European Committee for Standardization, Brussels.
9. CHABANE S., POULIQUEN-SONAGLIA I., RAFFI J. (2001): Detection of irradiated spices by different physical techniques. Canadian Journal of Physiology & Pharmacology/Review of Canadian Physiology & Pharmacology, 79: 103-108.
10. CHAOVANALIKIT A., WROLSTAD R.E. (2004): Total anthocyanins and total phenolics of fresh and processed cherries and their antioxidant properties. Journal of Food Science, 69: 67-72.
11. CHYAU C.C., TSAI S.Y., KO P. T., MAU J.L. (2002): Antioxidant properties of solvent extracts from Terminalia catappa leaves. Food Chemistry, 78: 483-488.
12. Code of Federal Regulation: 21CFR179: Irradiation in the Production, Processing and Handling of Food. Title 21, Volume 3. Revised as of April 1, 2004.
13. Codex Stan 106 - 1983, Rev. 1 - 2003: Codex General Standard for Irradiated Foods. Food and Agriculture Organisation of the United Nations, Rome
14. DELINCÉE H. (2002): Analytical methods to identify irradiated food - a review. Radiation Physics and Chemistry, 63: 455-458.
15. Directive 1999/3/EC of the European Parliament and of the Council of 22 February 1999 on the establishment of a Community list of foods and food ingredients treated with ionising radiation. Official Journal of the European Communities, 1999, L 66: 24.
16. DUAN X., JIANG Y., SU X., ZHANG Z., SHI J. (2007): Antioxidant properties of anthocyanins extracted from litchi (Litchi chinenesis Sonn.) fruit pericarp tissues in relation to their role in the pericarp browning. Food Chemistry, 101: 1365-1371.
17. European Standard EN 13708 (2001): Detection of irradiated food containing crystalline sugar by ESR spectroscopy. European Committee for Standardization, Brussels.
18. European Standard EN 13751 (2002): Detection of irradiated food using photostimulated luminescence. European Committee for Standardization, Brussels.
19. European Standard EN 13784 (2001): DNA comet assay for the detection of irradiated foodstuffs - Screening method. European Committee for Standardization, Brussels.
20. European Standard EN 1784 (1996): Detection of irradiated food containing fat - Gas Chromatographic analysis of hydrocarbons. European Committee for Standardization, Brussels.
21. European Standard EN 1785 (1996): Detection of irradiated food containing fat - Gas chromatographic/mass spectrometric analysis of 2- alkylcyclobutanones. European Committee for Standardization, Brussels.
22. European Standard EN 1786 (1996): Detection of irradiated food containing bone - Method by ESR spectroscopy. European Committee for Standardization, Brussels.
23. European Standard EN 1787 (2000): Determination of irradiated food containing cellulose: Method by ESR Spectroscopy. European Committee for Standardization, Brussels.
24. EXARCHOU V., NENADIS N., TSIMIDOU M., GEROTHANASSIS I.P., TROGANIS A., BOSKOU D. (2002): Antioxidant activities and phenolic composition of extracts from Greek oregano, Greek sage, and summer savory. Journal of Agricultural and Food Chemistry, 50: 5294-5299.
25. FARAG R.S., KHAWAS K.H. (1998): Influence of gamma-irradiation and microwaves on the antioxidant property of some essential oils. International Journal of Food Sciences and Nutrition, 49: 109-115.
26. FORMANEK Z., BARABÁSSY S., CHABANE S., MOLINA C., DEYRIS V. (1999): Identification of irradiation in coded black pepper samples by different physical methods (viscosimetry and ESR). Acta Alimentaria, 28: 103-109.
27. FRANCO R.W.A., NETO L.M., KATO M.S.A., FURLAN G.R., WALDER J.M.M., COLNAGO L.A. (2004): Identification of irradiation treatment in black pepper by electron paramagnetic resonance. International Journal of Food Science & Technology, 39: 395-401.
28. GRISCOM D.L. (1990): Electron spin resonance. In: UHLMANN D.R., KRIEDL N.J. (eds): Glass. Science and Technology, 4B. Academic Press, Boston: 151-170.
29. HUANG D.-J., LIN Ch.-D., CHEN H.-J., LIN Y.-H. (2004): Antioxidant and antiproliferative activities of sweet potato (Ipomoea batatas [L.]) constituents. Botanical Bulletin of Academia Sinica, 45:179-186.
30. HUANG D.-J., CHEN H.-J., LIN Ch.-D., LIN Y.-H. (2005): Antioxidant and antiproliferative activities of water spinach (Ipomoea aquatica Forsk) constituents. Botanical Bulletin of Academia Sinica, 46: 99-106.
31. HUANG D.-J., CHEN H.-J., HOU W.-Ch., LIN Ch.-D., LIN Y.-H. (2006): Sweet potato (Ipomoea batatas [L.] Lam 'Tainong 57') storage root mucilage with antioxidant activities in vitro. Food Chemistry, 98: 774-781.
32. JEZIERSKI A., CZECHOWSKI F., JERZYKIEWICZ M., GOLONKA I., DROZD J., BYLINSKA E., CHEN Y., SEAWARD M.R.D. (2002): Quantitative EPR study on free radicals in the natural polyphenols interacting with metal ions and other environmental pollutants. Spectrochimica Acta A, 58: 1293-1300.
33. JUN W.J., HAN B.K., YU K.W., KIM M.S. (2001): Antioxidant effects of Origanum majorana L. on Superoxide anion radicals. Food Chemistry, 75: 439-444.
34. KADIFKOVA-PANOVSKA T., KULEVANOVA S., STEFOVA M. (2005): In vitro antioxidant activity of some Teucrium species (Lamiaceae). Short communication. Acta Pharmacologica, 55: 207-214.
35. KISPÉTER J., BAJÚSZ-KABÓK K., FEKETE M., SZABÓ G., FODOR E., PÁLI T. (2003): Changes induced in spice paprika powder by treatment with ionizing radiation and saturated steam. Radiation Physics and Chemistry, 68: 893-900.
36. KORKMAZ M., POLAT M. (2001): Radical kinetics and characterization of the free radicals in gamma irradiated red pepper. Radiation Physics and Chemistry, 62: 411-424.
37. LOZAK A., SOLTYK K., OSTAPCZUK P., FIJALEK Z. (2002): Determination of selected trace elements in herbs and their infusions. Science of the Total Environment, 289: 33-40.
38. MORSY M.A. (2002): Teas: Direct test on quality and antioxidant activity using electron paramagnetic resonance spectroscopy. Spectroscopy, 16: 371-378.
39. MORSY M.A., KHALED M.M. (2001): Direct electron paramagnetic resonance study of tobacco. 1. Manganese(II) as a marker. Journal of Agricultural and Food Chemistry, 49: 683-686.
40. MORSY M.A., KHALED M.M. (2002): Novel EPR characterization of the antioxidant activity of tea leaves. Spectrochimica Acta A, 58: 1271-1277.
41. MURCIA M. A., EGEA I., ROMOJARO F., PARRAS P., JIMENEZ A.M., MARTINEZ-TOME M. (2004): Antioxidant evaluation in dessert spices compared with common food additives. Influence of irradiation procedure. Journal of Agricultural and Food Chemistry, 52: 1872-1881.
42. NGUEN U., FRAKMAN G., EVANS D.A. (1991): Process for extracting antioxidants from Labiatae herbs. United States Patent 5 017 397, May 21, 1991.
43. OUFEDJIKH H., MAHROUZ M., AMIOT M.J., LACROIX M. (2000): Effect of gamma-irradiation on phenolic compounds and phenylalanine ammonia-lyase activity during storage in relation to peel injury from peel of Citrus clementina Hort. ex. Tanaka. Journal of Agriculture and Food Chemistry, 48: 559-565.
44. PEDERSEN J.A. (2002): On the application of electron paramagnetic resonance in the study of naturally occurring quinones and quinols. Spectrochimica Acta A, 58: 1257-1270.
45. PETER K.V. (2000): Handbook of herbs and spices. CRC Press, Woodhead Publishing Lim., Cambridge: 319.
46. PIZZALE L., BORTOLOMEAZZI R., VICHI S., CONTE L.S. (2002): Antioxidant activity of sage and oregano extracts related to their phenolic compound content. Journal of the Science of Food and Agriculture, 82: 1645-1651.
47. POKORNY J., YANISLIEVA N., GORDOM M. (2001): Antioxidants in Food - Practical Applications. Woodhead Publishing Lim., CRC Press, Boca, Raton, Boston, New York, Washington: 380.
48. POLAT M., KORKMAZ M. (2003): The effect of temperature and storage time on the resonance signals of irradiated pea (Pisum sativum L.). Food Research International, 8: 857-862.
49. POLOVKA M., BREZOVÁ V., STAŠKO A. (2003): Antioxidant properties of tea investigated by EPR spectroscopy. Biophysical Chemistry, 106: 39-56.
50. POLOVKA M., BREZOVÁ V., STAŠKO A., MAZÚR M., SUHAJ M., ŠIMKO P. (2006): EPR investigations of gamma-irradiated ground black pepper. Radiation Physics and Chemistry, 75: 309-321.
51. RAFFI J., YORDANOV N.D., CHABANE S., DOUIFI L., GANCHEVA V., IVANOVA S. (2000): Identification od irradiation treatment of aromatic herbs, spices and fruits by electron paramagnetic resonance and thermoluminescence. Spectrochimica Acta A, 56: 409-416.
52. RUBERTO G., BARATTA M.T., KAABECHE M. (2002): Chemical composition and antioxidant activity of essential oils from Algerian Origanum glandulosum Desf. Flavour and Fragrance Journal, 17: 251-254.
53. SCHWARZ K., BERTELSEN G., NISSEN L.R., GARDNER P.T., HEINONEN M.I., HOPIA A. (2001): Investigation of plant extracts for the protection of processed foods against lipid oxidation. European Food Research and Technology, 212: 319-328.
54. SINGLETON V.L., ORTHOFER R., LAMUELA- RAVENTOS R.M. (1999): Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent. Methods in Enzymology, 299: 152-178.
55. STAŠKO A., LIPTÁKOVÁ M., MALÍK F., MIŠIK V. (2002): Free radical scavenging activities of white and red wines. An EPR spin trapping study. Applied Magnetic Resonance, 22: 101-113.
56. STAŠKO A., POLOVKA M., BREZOVÁ V., BISKUPIČ S., MALÍK F. (2006): Tokaj wines as scavengers of free radicals (An EPR study). Food Chemistry, 96: 185-196.
57. SUHAJ M., RÁCOVÁ J., POLOVKA M., BREZOVÁ V. (2006): Effect of gamma-irradiation on antioxidant activity of black pepper (Piper nigrum L.). Food Chemistry, 97: 696-704.
58. THOSS V., BAIR D.M.S., LOCKA M.A., COURTY P.V. (2002): Quantifying the phenolic content of freshwaters using simple assays with different underlying reaction mechanisms. Journal of Environmental Monitoring, 4: 270-275.
59. TOPUZ A., OZDEMIR F. (2004): Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika. Food Chemistry, 86: 509-515.
60. UKAI M., SHIMOYAMA Y. (2003): An electron spin resonance study of evolution of organic free radicals in irradiated pepper during heat treatment. Journal of Food Science, 68: 2225-2229.
61. USDA, ARS, National Genetic Resources Program. Phytochemical and Ethnobotanical Databases. [Online Database.] National Germplast Resources Laboratory, Beltsville, Maryland. Available from http://www.arsgrin.gov/duke - 25 June 2003.
62. VALDEZ L.B., GORETTA L.A., BOVERIS A. (2002): Polyphenols in red wines prevent NADH oxidation induced by peroxynitrite. Annals of the New York Academy of Sciences, 957: 274-278.
63. VANAMALA J.K.P., COBB B.G., PIKE L.M., PATIL B.S. (2003): Ionizing radiation and storage effects on postharvest quality of Rio red grapepefruit. Acta Horticulturae, 628: 111-117.
64. VANHAELEWYN G., SADLO J., CALLENS F., MONDELAERS W., DE FRENNE D., MATTHYS P. (2000): A decomposition study of the EPR spectrum of irradiated sucrose. Applied Radiation Isotopes, 52: 1221-1227.
65. WATERHOUSE A.L. (2001): Determination of Total Phenolics. In: WROLSTAD R.E. (ed.): Current Protocols in Food Analytical Chemistry. John Wiley & Sons, Inc., Weinheim, Germany: Chapts I1.1.1-I1.1.8.
66. YORDANOV N.D. (1996): Is our knowledge about the chemical and physical properties of DPPH enough to consider it as a primary standard for quantitative EPR spectrometry. Applied Magnetic Resonance, 10: 339-350.
67. YORDANOV N.D., ALEKSIEVA K. (2004): X- and Q-band EPR studies on fine powders of irradiated plants. New approach for detection of their radiation history by using Q-band EPR spectrometry. Radiation Physics and Chemistry, 69: 59-64.
68. YORDANOV N.D., GANCHEVA V. (2000): A new approach for extension of the identification period of irradiated cellulose-containing foodstuffs by EPR spectroscopy. Applied Radiation and Isotopes, 52: 1958-1983.
69. YORDANOV N.D., GANCHEVA V., RADICHEVA M., HRISTOVA B., GUELEV M., PENCHEV P. (1998): Comparative identification of irradiated herbs by the methods of electron paramagnetic resonance and thermoluminescence. Spectrochimica Acta A, 54: 2413-2419.
70. ZHENG W., WANG S.Y. (2001): Antioxidant activity and phenolic compounds in selected herbs. Journal of Agricultural and Food Chemistry, 49: 5165-5170.
71. ZIN Z.M. (2002): Antioxidative activity of extracts from Mengkudu (Morina citrifolia L.) root, fruit and leaf. Food Chemistry, 78: 227-231.