EPR Study of Free Radicals Stability in Dried Vegetables and Spices Induced in Disinfection Process by 10 MeV E-Beam

Ziaie, F; Lanjanian, H; Barmooz, M; H.Ranjbar, A

EPR Study of Free Radicals Stability in Dried Vegetables and Spices Induced in Disinfection Process by 10 MeV E-Beam

Document Type : Research Paper

Authors

F Ziaie

H Lanjanian

M Barmooz

A H.Ranjbar

Abstract

Several sets of dried vegetable and spices samples were prepared and weighed precisely due to the importance of the sample mass in EPR system response. The samples were irradiated under the 10 MeV electron beam with 10 kGy absorbed dose value. The EPR system was adjusted on the optimized EPR parameters. Then the EPR spectrums of the samples were measured. The measurements were repeated in a defined time intervals to investigate the stability amount of the free radicals. The effects of temperature and humidity on EPR response were also studied. Results were shown that the amounts of free radicals induced by radiation decrease and are eliminated after about two months. It was also obtained that the temperature and humidity which are the processes that occur upon using this materials like cooking time and increasing humidity, cause also to completely eliminate the created free radicals.

Highlights

Codex Alimentarius, Vol. XV, Codex General Standard for Irradiation Foods, FAO/WHO, Rome (1984).
“Food stuffs Deflection of Irradiated Food Containing Bone–Method by EPR Spectroscopy,” CEN/TC Final draft PrEN 1786 (1996).
“Foodstuffs–Deflection of Irradiated Food Containing Cellulose–Method by EPR Spectroscopy,” CEN/TC Final draft PrEN 1787 (1996).
W. Stachowicz, “Aspects of detection of irradiated foods by EPR Spectroscopy,” Applied Magnetic Resonance, 14, 337-344, (1998).
D.W. Thayer, “Radiation pasteurization of food,” The Science Source for Food, Agricultural, and Environmental issues, issue paper No. 7, April (1996).
N.M. Atherton, “Electron spin resonance: Theory and applications,” Chichester (England), E. Horwood; New York, Halsted press (1973).
“Handbook of electron spin resonance: data source, computer technology, relaxation, and ENDOR,” edited by Charles P. Pools, Jr. Horacio A. Farach, New York, Wiley (1983).
C.P. Poole, “Electron spin resonance: a comprehensive treatise on experimental techniques,” 2^nd Edition, New York, Wiley (1983).
C.P. Poole, H.A. Farach, “Theory of magnetic resonance,” 2^nd Edition, New York, Wiley (1987).
J.E. Werrtz, J.R. Bolton, “Electron spin resonance: elementary theory and practical applications,” New York, McGraw-Hill (1972).

Keywords

EPR method

radiation dose

free radicals stability

10 MeV electron beam

dried vegetable

spices

temperature effect

humidity effect

Codex Alimentarius, Vol. XV, Codex General Standard for Irradiation Foods, FAO/WHO, Rome (1984).
“Food stuffs Deflection of Irradiated Food Containing Bone–Method by EPR Spectroscopy,” CEN/TC Final draft PrEN 1786 (1996).
“Foodstuffs–Deflection of Irradiated Food Containing Cellulose–Method by EPR Spectroscopy,” CEN/TC Final draft PrEN 1787 (1996).
W. Stachowicz, “Aspects of detection of irradiated foods by EPR Spectroscopy,” Applied Magnetic Resonance, 14, 337-344, (1998).
D.W. Thayer, “Radiation pasteurization of food,” The Science Source for Food, Agricultural, and Environmental issues, issue paper No. 7, April (1996).
N.M. Atherton, “Electron spin resonance: Theory and applications,” Chichester (England), E. Horwood; New York, Halsted press (1973).
“Handbook of electron spin resonance: data source, computer technology, relaxation, and ENDOR,” edited by Charles P. Pools, Jr. Horacio A. Farach, New York, Wiley (1983).
C.P. Poole, “Electron spin resonance: a comprehensive treatise on experimental techniques,” 2^nd Edition, New York, Wiley (1983).
C.P. Poole, H.A. Farach, “Theory of magnetic resonance,” 2^nd Edition, New York, Wiley (1987).
J.E. Werrtz, J.R. Bolton, “Electron spin resonance: elementary theory and practical applications,” New York, McGraw-Hill (1972).