Topuz and Ozdemir  observed in paprika that carotenoid reduction due to irradiation was possibly caused by an increase in oxidation reaction under gamma radiation and also secondary oxidative effects of free radical (H2O2, O3 and OH) formation during radiation. Significant losses of carotenoids (about 40%–60%) have been reported for cinnamon, oregano, parsley, rosemary, bird pepper, and sage after gamma irradiation at a dose of 10 kGy .