Studies on the relaxation time of radicals in irradiated foods using pulse-ESR and CW-ESR

Kishida, Keigo*; Kawamura, Shoei*; Kameya, Hiromi*; Nakamura, Hideo*; Kikuchi, Masahiro; Kobayashi, Yasuhiko; Ukai, Mitsuko*

Using Pulse-Electron Spin Resonance (Pulse-ESR) spectroscopy and Continuous Wave-Electron Spin Resonance (CW-ESR) spectroscopy, we revealed the relaxation time (T, T) of radicals induced in irradiated foods. The relaxation time was directly analyzed by Pulse-ESR. Using CW-ESR, the relaxation time was calculated by the measured spectrum parameter indirectly. We succeeded in the detection of Pulse-ESR signal of irradiated hard wheat flour and irradiated black pepper. It was suggested that using CW-ESR T and T can be calculated effectively, but the value was tend to slightly lower due to the parameters for calculation are affected by the contents of food especially protein.