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Parameter Analysis by Electron Spin Resonance Spectroscopy of Cellulose Radicals in Gamma-irradiated Dried Spicy Vegetables  

Ahn, Jae-Jun (Department of Food Science & Technology, Kyungpook National University)
Kim, Dong-Gil (Department of Food Science & Technology, Kyungpook National University)
Chung, Hyung-Wook (Korea Food and Drug Administration)
Kwon, Joong-Ho (Department of Food Science & Technology, Kyungpook National University)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 371-375 More about this Journal
Abstract
Electron spin resonance (ESR) spectroscopy was used to detect radiation-induced signals from irradiated spices and ESR parameters were analyzed to define specific signals. Four powdered spices (red pepper, garlic, onion, and black pepper) were irradiated with 0, 1, 5, or 10 kGy at room temperature using a [60Co] gamma-ray irradiator prior to ESR analysis. Radiation-induced triplet signals, including those from the cellulose radical, which are center signals ($g_2=2.00673$) within the range of 3.0455 mT, were observed in all irradiated spice samples. The parameters g-value, center field, and signal range of hyperfine triplet ESR signals were constant in all irradiated samples, being specific for cellulose radicals and thereby distinguishing these signals from those of nonirradiated control samples. High positive correlation coefficients ($R^2=0.8452-0.9854$) were obtained between irradiation doses and corresponding ESR signal intensities. Thus, reliable detection of irradiated dried spices by measurement of ESR cellulose signals was confirmed by parameter analysis for the cellulose radical.
Keywords
electron spin resonance (ESR); spice; irradiation; cellulose radical; parameter analysis;
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