Analysis of Radicals Induced in Irradiated Foods

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  • 照射処理により食品に誘導されるラジカルの解析
  • ショウシャ ショリ ニ ヨリ ショクヒン ニ ユウドウ サレル ラジカル ノ カイセキ

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Abstract

By electron spin resonance (ESR) spectroscopy, we revealed free radicals in γ-ray irradiated foods ; black pepper, green coffee bean and ginseng. We also analyzed the decay behavior of radiation induced free radicals during storage of irradiated foods. The ESR spectrum of experimental irradiated foods consists of a sextet signal centered at g =2.0 and a singlet signal at the same g -value position and a singlet signal at g =4.0. The singlet signal at g =2.0 is originated from organic free radicals and its peak intensity showed the dependence of γ-ray irradiation dose levels. The signal intensity was decreased during storage. Only after 3 hours of radiation treatment the peak intensity was decreased fast and after that the intensity was decreased slowly. The relaxation times, T1 and T2, of radiation induced free radicals showed the variations before and after irradiation. During long time storage period it was shown that T1 was increased and T2 was decreased. By analysis of decay process using the simulation methods based on the theory of reaction speed, it is considered that at least two kinds of radicals were induced in irradiated foods during long time storage.

Journal

  • FOOD IRRADIATION, JAPAN

    FOOD IRRADIATION, JAPAN 47 (1), 1-5, 2012

    JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION

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