Yong Dae Park, Dong Yong Kim, Chang Hyun Jin, Hee Sun Yang, Dae Seong Choi, Hong-Sun Yook, Myung-Woo Byun, Il Yun Jeong
Abstract
The electron spin resonance (ESR) spintrapping method for the detection of irradiated beef, pork, and chicken was studied using a α-(4-pyridyl-1-oxide)-N-tert-butylnitrone (POBN) spin trapper in the dose of 0.5–7 kGy. Irradiation caused a significant increase in the ESR signal intensity of samples with hyperfine coupling constants of a N=1.57 mT and a H=0.25 mT, which correspond to lipid-derived radicals. In contrast, un-irradiated samples exhibited a weak ESR signal with no hyperfine coupling constants. The irradiation-induced lipid radical stability vs. temperature was also studied at room temperature, −4 and −18°C using 3 kGy irradiated beef. Temperature did not affect ESR signal intensity or the hyperfine coupling constants. To investigate the applicability of the proposed procedure for pork and chicken, a comparison of the spectra at the hyperfine coupling constants confirmed the presence of lipid-derived radicals in the samples.
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