Food Analytical Methods

, Volume 7, Issue 9, pp 1874–1880

Improved Electron Spin Resonance Spectroscopy with Different Sample Treatments to Identify Irradiated Sprout Seeds

  • Jae-Jun Ahn
  • Hafiz Muhammad Shahbaz
  • Kashif Akram
  • Ji-Young Kwak
  • Joong-Ho Kwon
Article
  • 226 Downloads

Abstract

Irradiation helps to reduce microbial load in sprout seeds and prevents the outbreak of sprout-related foodborne illness. In food materials of plant origins, irradiation produces free radicals in cellulose and crystalline sugars which could serve as irradiation detection markers in electron spin resonance (ESR) analysis. In the present research, radiation-induced free radicals were studied in the seeds of alfalfa and broccoli irradiated at 0, 2, 4, and 6 kGy. The effect of three different sample pretreatments, namely freeze-drying, alcoholic extraction, and nitric acid extraction (5, 10, and 15 %), was also investigated. Freeze-dried and alcoholic-extracted samples lacked radiation-induced ESR spectral characteristics. However, the sample treatment with 5 % nitric acid was found most appropriate to obtain clear evidence of irradiation. These findings indicate the possible need for different sample pretreatments for clear or improved ESR spectral features.

Keywords

Alfalfa and broccoli sprout seed Irradiation Freeze-drying Alcoholic extraction Nitric acid extraction Electron spin resonance 

Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Jae-Jun Ahn
    • 1
  • Hafiz Muhammad Shahbaz
    • 1
  • Kashif Akram
    • 1
    • 2
  • Ji-Young Kwak
    • 1
  • Joong-Ho Kwon
    • 1
  1. 1.School of Food Science and BiotechnologyKyungpook National UniversityDaeguSouth Korea
  2. 2.Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan

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