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Detection method for irradiated foods using ESR

Ukai, Mitsuko*; Matsuura, Masaaki*; Kume, Tamikazu; Kobayashi, Yasuhiko; Kikuchi, Masahiro; Sakashita, Tetsuya

By electron spin resonance (ESR) spectroscopy, we revealed free radicals in irradiated foods. The representative ESR spectrum of irradiated food is composed of a sextet centered at g = 2.0, singlet at the same g-value and a singlet at g = 4.0. The first signal is attributable to a signal with hyperfine interactions of the Mn$$^{2+}$$. The second signal is due to organic free radicals. The third signal may be originated from the Fe$$^{3+}$$. Upon $$gamma$$-irradiation, new signals appeared. For the measure of irradiation effects, we proposed an advanced protocol for ESR detection of irradiated foods.

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