Identification of irradiated sage tea (Salvia officinalis L.) by ESR spectroscopy

Cam S. T., ENGİN B.

RADIATION PHYSICS AND CHEMISTRY, cilt.79, sa.4, ss.540-544, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 79 Sayı: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.radphyschem.2009.09.004
  • Dergi Adı: RADIATION PHYSICS AND CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.540-544
  • Anahtar Kelimeler: Sage tea, ESR, Irradiation, Food irradiation, Kinetics, Cellulose, Annealing, ELECTRON-PARAMAGNETIC-RESONANCE, EPR SPECTROSCOPY, BLACK PEPPER, THERMOLUMINESCENCE, SPICES, FOODSTUFFS, KINETICS, FRUITS, HERBS
  • Dokuz Eylül Üniversitesi Adresli: Hayır

Özet

The use of electron spin resonance (ESR) spectroscopy to accurately distinguish irradiated from unirradiated sage tea was examined. Before irradiation, sage tea samples exhibit one asymmetric singlet ESR signal centered at g = 2.0037. Besides this central signal, two weak satellite signals situated about 3 mT left and right to it in radiation-induced spectra. Irradiation with increasing doses caused a significant increase in radiation-induced ESR signal intensity at g = 2.0265 (the left satellite signal) and this increase was found to be explained by a polynomial varying function. The stability of that radiation-induced ESR signal at room temperature was studied over a storage period of 9 months. Also, the kinetic of signal at g = 2.0265 was studied in detail over a temperature range 313-353 K by annealing samples at different temperatures for various times. (C) 2009 Published by Elsevier Ltd.