An ESR protocol based on relaxation phenomena of irradiated Japanese pepper.
We found various free radicals in a commercially available pepper in Japan before and after irradiation using electron spin resonance (ESR) spectroscopy. The typical ESR spectrum of the pepper consists of a sextet centered at g = 2.0, a singlet at the same g-value and a singlet at g = 4.0. Upon gamma ray irradiation, a new pair of signals appeared in the pepper. The progressive saturation behavior (PSB) at various microwave power levels indicated quite different relaxation behaviors of those radicals. Namely, the peak intensity of the organic free radical component decreases in a monotonic fashion, whereas the Mn2+ and Fe3+ ESR signals substantially keep constant. This reflects the evidence of three independent radicals in the pepper before irradiation. The PSB of the pair peaks as induced by irradiation possessed quite different PSB from that of the free radical located at g = 2.0. We proposed a new protocol for the ESR detection of irradiated foods by the PSB method at different microwave power levels. This would call for a major modification of the CEN protocol in European Union.
Department of Food Science, Hokkaido University of Education, Hakodate 040-8567, Japan. mitsuko@cc.hokkyodai.ac.jp
Mitsuko
M
Ukai
Hideo
H
Nakamura
Yuhei
Y
Shimoyama
D004307:Dose-Response Relationship, Radiation; D004578:Electron Spin Resonance Spectroscopy; D005514:Food Irradiation; D005609:Free Radicals; D007564:Japan; D008872:Microwaves; D029222:Piper nigrum / Q000528:radiation effects*
D005609:Free Radicals