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Application of electron paramagnetic resonance (EPR) spectroscopy for control of irradiated food
Author(s) -
Stachowicz Waclaw,
StrzelczakBurlinska Grazyna,
Michalik Jacek,
Wojtowicz Andrzej,
DziedzicGoclawska Anna,
Ostrowski Kazimierz
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740580316
Subject(s) - electron paramagnetic resonance , irradiation , food irradiation , chemistry , pepper , signal (programming language) , absorbed dose , carp , analytical chemistry (journal) , nuclear magnetic resonance , radiochemistry , food science , chromatography , fish <actinopterygii> , biology , physics , fishery , computer science , nuclear physics , programming language
Four groups of foodstuffs were irradiated in a 60 Co source with doses from 0.3 to 10kGy and subsequently measured by EPR spectrometry at room temperature in air: (1) poultry bones and fins, scales and bones of carp. (2) seeds of selected fruits, (3) dehydrated mushrooms, and (4) a selected set of spices and herbs. Qualitative and, in some cases, quantitative data related to the absorbed dose of radiation were collected. In the irradiated bones from poultry and carp an asymmetric singlet (g I = 2.0030, g II =1.9973; ΔH pp = 0.85 mT) was detected which was stable at room temperature and was similar to that previously found in irradiated mammalian bones. Another stable EPR signal (g 0 = 2.0024, ΔH pp = 0.56 mT) was found in the fins and scales of carp which was about five times more intense in fins than in scales. In pips of pears irradiated with a dose of 3 kGy. a signal which was about twice as intense as the endogenous signal was recorded. A multicomponent EPR signal derived from the stones of dates differed from the endogenous signal even when a low dose (0‐5 kGy) was applied. A multicomponent EPR signal is also observed in dried mushrooms irradiated with a dose of 3 kGy. In white mustard, paprika and chilli no native EPR signal exists and a radiation‐induced stable EPR signal can still be observed after a period of 3 months. The radiation‐induced EPR signal in black pepper was highly sensitive to moisture and disappeared, yet the native signal survived. The pilot experiments performed with irradiated stones of cherries, plums, lemons, apple pips, raspberries, cranberries, red currants, blackcurrants, gooseberries and tomatoes showed the induction of short‐lived EPR signals of no practical use for the control of food irradiation.