EPR spin probe investigation of irradiated wheat, rice and sunflower seeds

Paktaş, Dilek Dadaylι; Sünnetçiogˇlu, M. Maral

doi:10.1016/j.radphyschem.2005.10.016

Cited by 4 publications

(2 citation statements)

References 28 publications

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“…ESR analysis has been employed to detect irradiated cereal grains and oil seeds including but not being limited to oat [7], maize [49], wheat [60,61], rice [61], almonds [62], soybean [63], and sunflower seeds [61]. These previous researches reported typical ESR spectra for irradiated and nonirradiated cereal and oil seed samples, along with ESR parameters for determination, influence of irradiation dose on ESR signal intensity, stability of the induced free radicals or ESR signals, and the potential for estimating irradiation dosage in the samples [7,49,60,61,63].…”

Section: Irradiated Cereal Grains and Oil Seedsmentioning

confidence: 99%

“…These previous researches reported typical ESR spectra for irradiated and nonirradiated cereal and oil seed samples, along with ESR parameters for determination, influence of irradiation dose on ESR signal intensity, stability of the induced free radicals or ESR signals, and the potential for estimating irradiation dosage in the samples [7,49,60,61,63]. For instance, an ESR analysis was conducted to study the typical ESR spectra of irradiated and nonirradiated ground maize cultivated in Turkey and the kinetic properties of these ESR signals using an irradiation dose range of 0 -5 kGy [49].…”

Section: Irradiated Cereal Grains and Oil Seedsmentioning

confidence: 99%

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Application of electron spin resonance (ESR) spectrometry in nutraceutical and food research

Yu¹,

Cheng²

2008

Molecular Nutrition Food Res

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Electron spin resonance (ESR) spectroscopy is able to directly measure the chemical species with unpaired electrons and has been widely used in a number of research fields. This review focused on its application in nutraceutical and food research. Current status of ESR in free radical scavenging capacity estimation, food oxidative stability evaluation, Cu(2+) chelating capacity determination were summarized. Also discussed was the potential of ESR spin-label oximetry technique in examination of lipid peroxidation and oxygen diffusion-concentration products in liposomes, oxygen transport and depletion, and membrane structure and dynamic properties. In addition, ESR application in identifying and estimating irradiated foods including meat, fruits, vegetables, spices, cereal grains, and oil seeds was reviewed. Finally, the potential use of ESR technique in investigating microstructure change, phase transition and viscosity related properties during food formulation, processing, and storage was briefly mentioned, along with its potential in determination of radio-stability of food components. This review may provide some fundamental knowledge of ESR and its application in nutraceutical and food research.

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