1. Identification of gamma-irradiated fruit juices by EPR spectroscopy
- Author
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Nicola D. Yordanov, K. Dimov, and K. Aleksieva
- Subjects
inorganic chemicals ,Radiation ,Chemistry ,law ,Analytical chemistry ,food and beverages ,Fruit juice ,Singlet state ,Irradiation ,Electron paramagnetic resonance ,law.invention ,Nuclear chemistry - Abstract
The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60 min at 40 °C in a standard laboratory oven. All samples under study show a singlet EPR line with g =2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to “cellulose-like” EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical “sugar-like“ spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation.
- Published
- 2014
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