The ESR spectroscopic features and kinetics of the radiation-induced free radicals in maize (Zea mays L.)

Polat, Mustafa; Korkmaz, Mustafa

doi:10.1016/j.foodres.2004.01.002

Cited by 9 publications

(4 citation statements)

References 23 publications

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“…As we have observed no changes in the shape of the EPR resonance line during the entire annealing process, we can suppose that the same category of free radicals that have initially vanished by recombination later started to be regenerated by heating. This behavior is evidenced by the variation of the corresponding EPR signal amplitude, in a similar manner to those reported by Polat and Korkmaz (2004) in the case of irradiated fava beans.…”

Section: Isothermal Annealing Studiessupporting

confidence: 85%

EPR studies of the free radical kinetics in γ-rays irradiated Pleurotus ostreatus oyster mushrooms

Bercu¹,

Neguţ²,

Duliu³

2011

Food Research International

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Section: Isothermal Annealing Studiessupporting

confidence: 85%

EPR studies of the free radical kinetics in γ-rays irradiated Pleurotus ostreatus oyster mushrooms

Bercu¹,

Neguţ²,

Duliu³

2011

Food Research International

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“…The positive polymer radicals were characterized by electron spin resonance (ESR) spectroscopy, which showed a stronger signal from HFDF-HTL than from Li-HTL (Fig. 2B), confirming the formation of a high concentration of polymer radicals in HFDF-HTL ( 18 ).…”

mentioning

confidence: 71%

Transporting holes stably under iodide invasion in efficient perovskite solar cells

Wang

Zhang

Kong

et al. 2022

Science

125

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Highly efficient halide perovskite solar cells generally rely on lithium-doped organic hole transporting layers that are thermally and chemically unstable, in part because of migration of iodide anions from the perovskite layer. We report a solution strategy to stabilize the hole transport in organic layers by ionic coupling positive polymer radicals and molecular anions through an ion-exchange process. The target layer exhibited a hole conductivity that was 80 times higher than that of the conventional lithium-doped layer. Moreover, after extreme iodide invasion caused by light-soaking at 85°C for 200 hours, the target layer maintained high hole conductivity and well-matched band alignment. This ion-exchange strategy enabled fabrication of perovskite solar cells with a certified power conversion efficiency of 23.9% that maintained 92% under standard illumination at 85°C after 1000 hours.

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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]. The results showed that ESR peak area was positively correlated with irradiation doses using quadratic and exponential equations, although the radiation yield of maize was not high.…”

Section: Irradiated Cereal Grains and Oil Seedsmentioning

confidence: 99%

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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The ESR spectroscopic features and kinetics of the radiation-induced free radicals in maize (Zea mays L.)

Cited by 9 publications

References 23 publications

EPR studies of the free radical kinetics in γ-rays irradiated Pleurotus ostreatus oyster mushrooms

EPR studies of the free radical kinetics in γ-rays irradiated Pleurotus ostreatus oyster mushrooms

Transporting holes stably under iodide invasion in efficient perovskite solar cells

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

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