The Effect of Irradiation and Heat Treatment on Composition and Antioxidant Properties of Culinary Herbs and Spices - A Review

摘要

Besides the positive effects, γ-irradiation and heat treatment of foods usually lead to changes in their structure or composition, thus influencing their quality. In view of the fact that herbs and spices are important source of antioxidants in a human diet, any kind of treatment can have an impact on their antioxidant status, as well. In this contribution, we review the effects of γ-radiation and heat treatment on some constituents and antioxidant properties of culinary herbs and spices. Both methods of treatment result in some common qualitative changes in herbs and spices, mostly in the content of polyphenols or volatile components. The results of antioxidant testing assays are sometimes contradictory in observed effect or trends, in dependence on the manner of treatment and character of spice matrix. Based on this review, the effects of γ-radiation or heat processing on antioxidants, or the vitamin content in herbs and spices is still lacking, which makes the direct assessment of the effect of treatment on the antioxidant status of herbs and spices practically impossible. However, the changes in composition that have been observed to date suggest that they have only a small effect on the behavior of herbs and spices in a real food matrix.