ELECTRON SPIN RESONANCE (ESR) SPECTROSCOPY AS AN ANALYTICAL TOOL FOR DETECTING FREE RADICALS OF GAMMA-IRRADIATED MILK POWDERS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 16, Volume 34, Issue 4, April 2009, Page 3065-3079 PDF (983.13 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.113431 | ||||
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| Authors | ||||
| I.H.I. Abd El-Ghany1; A. I. Atia2 | ||||
| 1Dairy Science and Technology Dept., Fac. of Agric. Cairo Univ. Giza, Egypt. | ||||
| 2Natural Products Dept., National Center for Radiation Res. and Technology; (NCCRT) Atomic Energy Authority, Nasr City, Cairo, Egypt. | ||||
| Abstract | ||||
| Electron spin resonance (ESR) spectroscopy has been used to assess the free radicals signal in different milk powders, buffalo's, cow's goat, camel, commercial full cream cow's milk powder, buffalo's butter milk and colostrum before and after γ-ray irradiation at does 1 and 2 KGy. Non-irradiated milk samples exhibited weak signal intensity, depending on the type of milk. However, ESR signal intensity of all irradiated milk samples gradually increased as the radiation dose increases from 1 to 2 KGy. The results showed that the radio-stability of milk powder depended on the original free radicals and radiation dose applied. Buffalo's butter milk and camel milk powders had the highest radio-stability, while buffalo's milk powder was the lowest. The results of this study recommended to use ESR as a new technique in evaluation quality control dairy products during processing and storage. | ||||
| Keywords | ||||
| Electron spin resonance (ESR) spectroscopy; free radicals; gamma-irradiation; milk powders | ||||
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