Changes in the tocopherol and unsaturated fatty acid constituents of spices after pasteurization with superheated steam.

The following five spices were pasteurized with superheated steam, as given in parentheses: origanum (1 kg/cm2, 132 degrees C, 3.5 sec), laurel (0.5 kg/cm2, 118 degrees C, 3.5 sec), turmeric (2 kg/cm2, 160 degrees C, 5 sec), coriander (1 kg/cm2, 140 degrees C, 5 sec), and aniseed (1 kg/cm2, 140 degrees C 5 sec). The detected tocopherols and other constituents were as follows: origanum (alpha-, beta-, gamma-, delta-), laurel (alpha-, beta-), turmeric (so little that no comparison could be made), coriander (almost no tocopherols), and aniseed (alpha-, beta-, delta-). The tocopherols and unsaturated fatty acid constituents of origanum, laurel, aniseed and coriander underwent little change after pasteurization with superheated steam, indicating stability, which may be due to the synergistic effect of tocopherols and phenolic compounds present in these spices.