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2006•FOOD IRRADIATION JAPANOpen access

Thermal behavior of organic free radicals of irradiated wheat flour

Akiyo MATOBA, Mitsuko Ukai

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Abstract

Using electron spin resonance (ESR) spectroscopy, we revealed the thermal behavior of radicals as induced by irradiation on wheat flour. Upon irradiation and also baking, the organic free radical, i.e., the g=2.0 signal was detected. Organic free radical is increasing by radiation dose level. By heat treatment, the organic free radicals in irradiated wheat flour increased exponentially to heating duration. With baking, the organic free radicals increased. The yield of radicals from irradiation and baking was also same.

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Using electron spin resonance (ESR) spectroscopy, we revealed the thermal behavior of radicals as induced by irradiation on wheat flour. Upon irradiation and also baking, the organic free radical, i.e., the g=2.0 signal was detected. Organic free radical is increasing by radiation dose level. By heat treatment, the organic free radicals in irradiated wheat flour increased exponentially to heating duration. With baking, the organic free radicals increased. The yield of radicals from irradiation and baking was also same.

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Available abstract

Using electron spin resonance (ESR) spectroscopy, we revealed the thermal behavior of radicals as induced by irradiation on wheat flour. Upon irradiation and also baking, the organic free radical, i.e., the g=2.0 signal was detected. Organic free radical is increasing by radiation dose level. By heat treatment, the organic free radicals in irradiated wheat flour increased exponentially to heating duration. With baking, the organic free radicals increased. The yield of radicals from irradiation and baking was also same.

Key concepts: Radical, Electron paramagnetic resonance, Irradiation, Photochemistry, Chemistry, Spectroscopy, Materials science, Organic chemistry

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