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Detection of Gamma-Irradiated Wheat Flour and Glutinous Rice Flour by Measuring Free Radical  

Lee, Eun-Jeong (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute)
Yang, Jae-Seung (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.2, 2002 , pp. 170-173 More about this Journal
Abstract
Electron spin resonance (ESR) spectroscopy was used to detect free radicals in irradiated wheat flour and glutinous rice flour. They were irradiated with doses of 0, 0.1, 0.5, 1 and 2 kGy at room temperature using a Co-60 irradiator. Free radicals detected for irradiated wheat flour and glutinous rice flour were higher than those of unirradiated ones. Since concentration of free radicals linearly increased with applied doses $(0.1{\sim}2\;kGy)$, highly positive correlation coefficients $(R^2=0.9995{\sim}0.9998)$ were obtained between irradiation doses and free radical concentrations right after irradiation. Although concentration of free radicals slowly decreased with storage time, the characteristic ESR signals of free radical in irradiated samples were observed even after 4 weeks of storage at room temperature.
Keywords
wheat flour; glutinous rice flour; ESR spectroscopy; free radicals; irradiation;
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Times Cited By KSCI : 1  (Citation Analysis)
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