Use of electron spin resonance technique for the detection of irradiated rice seeds (Oryza sativa L.)


Polat M., Korkmaz M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.38, no.6, pp.653-659, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 6
  • Publication Date: 2003
  • Doi Number: 10.1046/j.1365-2621.2003.00721.x
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.653-659

Abstract

In the present work, a detailed electron spin resonance (ESR) investigation of characteristic features, time stability and temperature dependence of the free radicals produced in a species of rice seeds cultivated in Turkey and irradiated at doses of up to 5 kGy by a gamma-source, is reported. Unirradiated rice seeds did not exhibit any ESR signal. Irradiation produces three different radicals tentatively identified as hydroxyalkyl (I), aldehydalkyl (II) and an unknown species (III). Room temperature dose-response curves and variations of different spectral parameters with temperature were investigated in the range of 130-390 K. The decay characteristics and the spectral parameters of the proposed radical species were also determined by simulating experimental spectra recorded following the irradiation.