title: Free radicals in wheat flour change during storage in air and are influenced by the presence of ozone during the growing season.
abstract: Electron paramagnetic resonance (EPR) spectra of wheat flour show components from Fe(III), Mn(II) and free radicals (FR). The metal signals were higher in the samples from the stressed plants, and reflected the higher total levels of these elements determined analytically. They remained essentially constant throughout the experiment, but the FR signal increased progressively with time over a period of 4-6 months after milling, after which it reached a maximum. The rate of increase in the FR signal during this period was considerably higher in the flour from plants that had been exposed to elevated ozone levels.
authors.affiliation: Department of Environmental Research, ARC Seibersdorf research, Seibersdorf A-2444, Austria.
authors.forename: T G
authors.initials: TG
authors.lastname: Reichenauer
authors.forename: B A
authors.initials: BA
authors.lastname: Goodman
mesh_terms: D004578:Electron Spin Resonance Spectroscopy / Q000379:methods; D005433:Flour / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling / Q000379:methods; D005609:Free Radicals / Q000378:metabolism*; D007501:Iron / Q000032:analysis; D008345:Manganese / Q000032:analysis; D010126:Ozone / Q000633:toxicity*; D012639:Seeds / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism; D013696:Temperature; D013997:Time Factors
chemical_list: D005609:Free Radicals; D008345:Manganese; D010126:Ozone; D007501:Iron