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Changes of Free Radical Concentrations with Irradiation Dose and Storage Time in Gamma-Irradiated Sesame and Perilla Seeds  

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.3, 2002 , pp. 396-399 More about this Journal
Abstract
Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose and storage time on the free radical concentrations in gamma-irradiated sesame (Korean and Sudan) and perilla seeds (Korea). The samples were sealed with packed pyrex tube (50 g respectively) and then irradiated with doses of 0, 1, 5 and 10 kGy at room temperature using a Co-60 irradiator. Each sample in ESR quartz tube were calculated with ESR signals by Bruker-EPR spectrometer for 4 weeks. Free radicals detected for irradiated and unirradiated samples were higher than those of unirradiated ones. Since the free radical concentrations linearly incresed with the applied doses $(1{\sim}10\;kGy)$, highly positive correlation coefficients $(R^2=0.9926{\sim}0.9994)$ were obtained between irradiation doses and free radical concentrations right after irradiation. Although the free radical concentrations decreased with storage time, the signals of free radical in irradiated samples were observed even after 4 weeks of storage at room temperature.
Keywords
ESR spectroscopy; free radical; irradiation; detection; sesame and perilla seeds;
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