title: Characterization and identification of gamma-irradiated sauces by electron spin resonance spectroscopy using different sample pretreatments.
abstract: Tomato ketchup, barbeque sauce, sweet chili sauce, and spaghetti sauce were gamma irradiated at 0, 1, 5, and 10 kGy. Electron spin resonance (ESR) technique was used to characterize the irradiated sauces, targeting radiation-induced cellulose radicals and using a modified sample pretreatment method. The samples were first washed with water, and then the residues were extracted with alcohol. The non-irradiated sauces exhibited the single central signal, whose intensity showed a significant increase on irradiation. The ESR spectra from the radiation-induced cellulose radicals, with two side peaks (g=2.02012 and g=1.98516) equally spaced (± 3 mT) from the central signal, were also observed in the irradiated sauces. The improvements in the central (natural) and radiation-induced (two side peaks corresponding to the cellulose radicals) signal intensities were obvious, when compared with routine freeze-drying and alcoholic-extraction techniques.
authors: School of Food Science and Biotechnology, Kyungpook National University, Daegu 702-701, Korea.
authors: Kashif
authors: K
authors: Akram
authors: Jae-Jun
authors: JJ
authors: Ahn
authors: Joong-Ho
authors: JH
authors: Kwon
mesh_terms: D002212:Capsicum / Q000737:chemistry* / Q000528:radiation effects; D004578:Electron Spin Resonance Spectroscopy / Q000379:methods*; D005514:Food Irradiation; D005720:Gamma Rays; D018551:Solanum lycopersicum / Q000737:chemistry* / Q000528:radiation effects