Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs

Free radicals in the original and sterilized caraway, curry, curcuma and cardamom were studied. An X-band (9.3 GHz) electron paramagnetic resonance (EPR) spectroscopy was the experimental technique. Effect of microwave power in the range of 2.2–70 mW on amplitudes, linewidths, and lineshape paramete...

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Autores principales: Pawłowska-Góral, Katarzyna, Ramos, Paweł, Pilawa, Barbara, Kurzeja, Ewa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer US 2013
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3593008/
https://www.ncbi.nlm.nih.gov/pubmed/23487576
http://dx.doi.org/10.1007/s11483-013-9284-5
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author Pawłowska-Góral, Katarzyna
Ramos, Paweł
Pilawa, Barbara
Kurzeja, Ewa
author_facet Pawłowska-Góral, Katarzyna
Ramos, Paweł
Pilawa, Barbara
Kurzeja, Ewa
author_sort Pawłowska-Góral, Katarzyna
collection PubMed
description Free radicals in the original and sterilized caraway, curry, curcuma and cardamom were studied. An X-band (9.3 GHz) electron paramagnetic resonance (EPR) spectroscopy was the experimental technique. Effect of microwave power in the range of 2.2–70 mW on amplitudes, linewidths, and lineshape parameters of the EPR spectra was tested. Free radicals concentrations in the non- and sterilized herb samples were compared. The aim of this work was to determine properties and concentration of free radicals in steam sterilized caraway, curry, curcuma and cardamom. It was pointed out that free radicals (~10(18) spin/g) exist in both the original and sterilized herbs. Complex free radical system with oxygen and carbon paramagnetic centers characterizes the examined herbs. Homogeneously dipolar broadened EPR spectra were measured for all the tested herbs. Slow spin-lattice relaxation processes exist in the examined samples. Practical usefulness of EPR method in food technology was discussed.
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spelling pubmed-35930082013-03-11 Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs Pawłowska-Góral, Katarzyna Ramos, Paweł Pilawa, Barbara Kurzeja, Ewa Food Biophys Original Article Free radicals in the original and sterilized caraway, curry, curcuma and cardamom were studied. An X-band (9.3 GHz) electron paramagnetic resonance (EPR) spectroscopy was the experimental technique. Effect of microwave power in the range of 2.2–70 mW on amplitudes, linewidths, and lineshape parameters of the EPR spectra was tested. Free radicals concentrations in the non- and sterilized herb samples were compared. The aim of this work was to determine properties and concentration of free radicals in steam sterilized caraway, curry, curcuma and cardamom. It was pointed out that free radicals (~10(18) spin/g) exist in both the original and sterilized herbs. Complex free radical system with oxygen and carbon paramagnetic centers characterizes the examined herbs. Homogeneously dipolar broadened EPR spectra were measured for all the tested herbs. Slow spin-lattice relaxation processes exist in the examined samples. Practical usefulness of EPR method in food technology was discussed. Springer US 2013-01-29 2013 /pmc/articles/PMC3593008/ /pubmed/23487576 http://dx.doi.org/10.1007/s11483-013-9284-5 Text en © The Author(s) 2013 https://creativecommons.org/licenses/by-nc/2.0/ Open Access This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.
spellingShingle Original Article
Pawłowska-Góral, Katarzyna
Ramos, Paweł
Pilawa, Barbara
Kurzeja, Ewa
Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs
title Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs
title_full Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs
title_fullStr Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs
title_full_unstemmed Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs
title_short Application of EPR Spectroscopy to Examination of the Effect of Sterilization Process on Free Radicals in Different Herbs
title_sort application of epr spectroscopy to examination of the effect of sterilization process on free radicals in different herbs
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3593008/
https://www.ncbi.nlm.nih.gov/pubmed/23487576
http://dx.doi.org/10.1007/s11483-013-9284-5
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AT pilawabarbara applicationofeprspectroscopytoexaminationoftheeffectofsterilizationprocessonfreeradicalsindifferentherbs
AT kurzejaewa applicationofeprspectroscopytoexaminationoftheeffectofsterilizationprocessonfreeradicalsindifferentherbs

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