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 (~10¹⁸ 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.

中文翻译：

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应用 EPR 光谱检查灭菌过程对不同草药中自由基的影响。

研究了原始和灭菌香菜、咖喱、姜黄和小豆蔻中的自由基。实验技术是 X 波段 (9.3 GHz) 电子顺磁共振 (EPR) 光谱。测试了 2.2–70 mW 范围内的微波功率对 EPR 光谱的振幅、线宽和线形参数的影响。比较了未灭菌和灭菌的草药样品中的自由基浓度。这项工作的目的是确定蒸汽灭菌的香菜、咖喱、姜黄和小豆蔻中自由基的性质和浓度。有人指出， 原药材和灭菌药材中都存在自由基（~10 ^{18 spin/g）。}具有氧和碳顺磁中心的复杂自由基系统是所检查草药的特征。对所有测试的草药均测量了均匀偶极展宽的 EPR 光谱。所检查的样品中存在缓慢的自旋晶格弛豫过程。讨论了 EPR 方法在食品技术中的实际用途。