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Detection of Free Radicals in Electron Beam-Irradiated Mucuna pruriens (L. DC.) Seeds by Electron Spin Resonance.
- Source :
-
Food Science & Technology International . Aug2007, Vol. 13 Issue 4, p249-257. 9p. 5 Graphs. - Publication Year :
- 2007
-
Abstract
- Electron spin resonance (ESR) spectroscopy was employed to detect free radicals in raw Mucuna pruriens (velvet bean) seeds after electron beam irradiation (Microtron source: 0,2.5, 5, 7.5, 10, 15 and 30 kGy) and conventional processing (roasting, powdering and cooking). The ESR signal of irradiated seeds (g=2.0055±0.0001) was more prominent in the seed coat than cotyledon. Seed coat of irradiated samples showed dose-dependent linear increase of this signal (g = 2.0055) accompanied by a weak triplet (satellite peak; aH = 3 mT) produced exclusively by radiolysis and could be used as an indication of successful irradiation. Irradiated cotyledon portion devoid of satellite peak (triplet) showed a linear increase in signal intensity up to 10 kGy with a sharp decline at higher doses (15 and 30 kGy). Stability of radiation-induced ESR signals after 6 months of storage (25 ± 1°C) revealed the presence of a weak triplet with a substantial loss of signal intensity. Thermal effects such as roasting and powdering of seeds increased the signal intensity (g = 2.0055) similar to or in greater proportion than irradiation. Phenolics in seeds, which contribute significantly to detect free radicals in vegetative parts of a plant showed a waning trend in seed coat, while it was vice versa in cotyledon. Textural studies revealed significant loss in firmness after irradiation (p<0.05), which might favour in minimising the cooking time. Results of the present study might help to divulge the beneficial effects of application of electron beam irradiation technology as a better alternative to fumigants in seed preservation for safety and quarantine purposes. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 10820132
- Volume :
- 13
- Issue :
- 4
- Database :
- Academic Search Index
- Journal :
- Food Science & Technology International
- Publication Type :
- Academic Journal
- Accession number :
- 27891681
- Full Text :
- https://doi.org/10.1177/1082013207081777