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KMID : 0380620120440050532
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 5 p.532 ~ p.539
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Characterization and Identification of Gamma-Irradiated Kimchi Cabbage and Broccoli by Electron Spin Resonance Spectroscopy using Different Sample Pre-treatments
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Kwak Ji-Young
Ahn Jae-Jun
Kashif Akram
Kim Kui-Ran
Kwon Joong-Ho
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Abstract
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Electron spin resonance (ESR) spectroscopy of gamma-irradiated fresh broccoli and kimchi cabbage was conducted to identify their irradiation history. Different pretreatments, such as freeze-drying (FD), oven-drying (OD), alcoholic-drying (ALD), and water-washing and alcoholic-drying (WAD) were used to lower the moisture contents of the samples prior to ESR analysis. The non-irradiated samples exhibited a single central signal (g0=2.0007) with clear effect of Mn2+, especially in kimchi cabbage. Upon irradiation, there was an increase in the intensity of the central signal, and two side peaks, mutually spaced at 6 mT, were also observed. These side peaks with g1 (left)=2.023 and g2 (right)=1.985 were attributed to radiation-induced cellulose radicals. Leaf and stem in broccoli, and root and stem in kimchi cabbage provided good ESR signal responses upon irradiation. The signal noise was reduced in case of ALD and WAD pretreatments, particularly due to Mn2+ signals. The ALD treatment was found most feasible to detect the improved ESR spectra in the irradiated samples.
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KEYWORD
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irradiation, kimchi cabbage, broccoli, electron spin resonance, drying
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