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KMID : 1134820120410101454
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 10 p.1454 ~ p.1459
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ESR-based Identification of Radiation-Induced Free Radicals in Gamma-Irradiated Basil and Clove Using Different Sample Pre-Treatments
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Kwak Ji-Young
Ahn Jae-Jun
Kashif Akram
Kwon Joong-Ho
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Abstract
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An improved detection of radiation-induced paramagnetic faults was developed to identify the irradiation status of basil and clove. The effectiveness of different sample pretreatments, including freeze-drying (FD), oven-drying (OD), alcoholic-extraction (AE), and water-washing and alcoholic-extraction (WAE), were examined. All non-irradiated samples showed a single central signal (g0=2.006), whereas radicals representing two additional side peaks (g1=2.023 and g2=1.986) with a mutual distance of 6 mT were detected in the irradiated samples. AE and WAE produced the best results for irradiated clove in terms of intensities of radiation-specific ESR signals and their ratios to the central signal. However, FD provided the highest intensities of radiation-specific ESR signals for basil, whereas their ratios to the major signal were better in the cases of AE and WAE. Signal noise, particularly due to Mn2+ signals, was observed, whereas it decreased in AE and WAE pretreatments. Based on our results, AE and WAE can improve the detection conditions for radiation-specific ESR signals in irradiated samples.
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KEYWORD
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basil, clove, gamma-irradiation, identification, electron spin resonance spectroscopy
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