Analysis of Decay of Radicals Induced in Irradiated Foods During Long Storage

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  • 長期保存中の照射食品に誘導されるラジカルの減衰挙動の解析
  • チョウキ ホゾン チュウ ノ ショウシャ ショクヒン ニ ユウドウ サレル ラジカル ノ ゲンスイ キョドウ 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, cereal flour and ginseng. We also analyzed the decay behavior of radiation induced free radicals during long storage. 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 ESR spectrum of the cereal flour sample showed only singlet signal at g = 2.0. The singlet signal at g =2.0 is originated from organic free radicals and its peak intensity showed the dependence of γ-ray radiation dose levels. But 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 analysis of radical decay process using the simulation methods based on the theory of reaction speed, the three decay behavior was showed. It is considered that at least three or more kinds of radicals were induced in irradiated foods and in decay during long time storage.

Journal

  • FOOD IRRADIATION, JAPAN

    FOOD IRRADIATION, JAPAN 48 (1), 11-18, 2013

    JAPANESE RESEARCH ASSOCIATION FOR FOOD IRRADIATION

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