DETECTION OF FREE RADICALS IN FATS IRRADIATED WITH $gamma$-RAYS BY MEANS OF ELECTRON SPIN RESONANCE SPECTROSCOPY (in German)
Electron spin resonance (ESR) spectroscopy offers a convenient method for determining the occurrence of free radicals in food products irradiated with gamma rays. Some work has been done on meat and vegetables, but nothing on fats. For this reason, lard, tallow, and cocoa butter were irradiated at --196, --80, 0, and +30 deg C with 1, 2, and 10 Mrad gamma rays at a rate of 0.5 Mrad/hr and measured the ESR spectra at --196, --80 deg C, and at room temperature allowing various times to elapse between irradiation and measurement. The spectra were taken with a Varian V 4500 spectrometer at a modulation of 100 kHz. In all the examined fats, free radicals were found after irradiation with high doses at very low temperatures. The number of free radicals was very small and their life duration varied at room temperature between fractions of a minute and several weeks. The spectra of the fats investigated were very similar, although their life duration varied depending on the presence of impurities which acted as radical scavengers. When the irradiated fats were stored for some time at room temperature, free peroxide radicals were found. (OID)
- Research Organization:
- Technische Hochschule, Munich
- NSA Number:
- NSA-18-020086
- OSTI ID:
- 4013504
- Journal Information:
- Z. Lebensm. Untersch. Forsch, Journal Name: Z. Lebensm. Untersch. Forsch Journal Issue: 3 Vol. Vol: 123; ISSN 0044-3026
- Country of Publication:
- Country unknown/Code not available
- Language:
- German
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