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ESR-based Identification of Radiation-Induced Free Radicals in Gamma-Irradiated Basil and Clove Using Different Sample Pre-Treatments

감마선 조사된 바질과 정향의 전처리방법에 따른 ESR Spectra 판별 특성

  • Kwak, Ji-Young (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Ahn, Jae-Jun (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Akram, Kashif (School of Food Science & Biotechnology, Kyungpook National University) ;
  • Kwon, Joong-Ho (School of Food Science & Biotechnology, Kyungpook National University)
  • Received : 2012.07.03
  • Accepted : 2012.08.07
  • Published : 2012.10.31

Abstract

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 ($g_0$=2.006), whereas radicals representing two additional side peaks ($g_1$=2.023 and $g_2$=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 $Mn^{2+}$ 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.

Acknowledgement

Supported by : 경북대학교

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