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Investigation of Radiation Effects on Coffee Beans Using ESR Technique

Year 2018, , 635 - 641, 30.09.2018

Emel Ece M.özgür Sezer Ayhan Özmen , Ülkü Sayın

https://doi.org/10.17776/csj.399489

Abstract

In
this study, radiation effects on coffee beans have been investigated by Electron Spin Resonance (ESR) technique. ESR spectra of natural and irradiated samples at different
doses between 0.5 Gy and 11 kGy by 60Co gamma source were recorded
with X-band ESR spectrometer and, radiation dose, ESR microwave power and
cavity temperature dependency of paramagnetic centers were investigated. At the
results of dose- response and kinetic studies it was determined that the
paramagnetic centers in coffee beans are stable, and sensitive to radiation.
Thus, it is shown that the irradiated beans can be used for detection as
radiation dosimeter in the investigated dose range. 

Keywords

Electron Spin Resonance (ESR) coffee beans irradiation

References

  • [1] Zavoisky E., Spin Magnetic Resonance In Paramagnetic Substances, J.Phys. (USSR), 9, (1945) 245-7.
  • [2] Weil J.A., Bolton J.R., Wertz J.E., Electron Paramagnetic Resonance Elementary Theory and Practical Applications, John Wiley&Sons, Inc., New York, 1994.
  • [3] Ikeya M., New Applications of Electron Spin Resonance Dating, Dosimetry and Microscopy, World Scientific Pub. Co. Pte. Ltd., 1993.
  • [4] Shukla A.K., Electron Spin Resonance in Food Science, Elsevier Academic Press, 2016.
  • [5] Nair P., Sharma A. Food Irradiation. Encycl. Agric. Sci., 2 (1994) 293-303.
  • [6] Thomas P., Control of Post-harvest Loss of Grains, Fruits and Vegetables by Radiation Processing. In Irradiation for Food Safety and Quality; Loaharanu P., Thomas P., Eds., Technomic Publishing: Lancaster, PA., 1999.
  • [7] Lacroix M. and Ouattara B., Combined Industrial Processes with Irradiation to Assure Innocuity and Preservation of Food Products-a Review. Food Research International, 33, (2000) 719-724.
  • [8] Loaharanu P., Irradiated Foods 5th ed., American Council on Science and Health, New York, 2003.
  • [9] Raffi J. and Stocker P., Electron Paramagnetic Resonance Detection of Irradiated Food Stuffs. Applied Magnetic Resonance, 10, (1996) 357-373.
  • [10] Raffi J., Yordanov N.D., Chabane S., Douifi L., Gancheva V., Ivanova S., Identification of Irradiation Treatment of Aromatic Herbs, Spices and Fruits by Electron Paramagnetic Resonance and Thermoluminescence, Spectrochimica Acta Part A, 56 (2000) 409-416.
  • [11] Korkmaz M., Polat M., Radical Kinetics and Characterization of the Free Radicals in Gamma Irradiated Red Pepper. Radiation Physics and Chemistry, 62 (2001) 411-421.
  • [12] Polovka M., Brezeva V., Simko P., EPR Spectroscopy: A Tool to Characterize Gamma-Irradiated Foods, Journal of Food and Nutrition Research, 46, 2 (2007) 75-83.
  • [13] Polat, M., Korkmaz, M., Detection of Irradiated Black Tea (Camellia sinensis) and Rooibos Tea (Aspalathus linearis) by ESR Spectroscopy. Food Chemistry, 107 (2008) 956-961.
  • [14] Çam S.T., Engin B., Identification of Irradiated Sage Tea (Salvia officinalis L.) by ESR Spectroscopy. Radiation Physics and Chemistry, 79 (2010) 540-544.
  • [15] Sezer M.O., Kaplan N., Sayin U., ESR Analysis of Natural and Gamma Irradiated Coriander (Coriandrum sativum L.) Seeds, Radiation Effects and Defects in Solids, 172, 11-12 (2017) 815-823.

Radyasyonun Kahve Çekirdeklerine Etkisinin ESR Tekniği ile İncelenmesi

Year 2018, , 635 - 641, 30.09.2018

Emel Ece M.özgür Sezer Ayhan Özmen , Ülkü Sayın

https://doi.org/10.17776/csj.399489

Abstract

Bu çalışmada kahve çekirdeği üzerine radyasyonun etkisi
Elektron Spin Rezonans (ESR) tekniğiyle incelenmiştir. Doğal ve 60Co gama kaynağı ile 0.5 Gy ile
11 kGy doz aralığında farklı dozlarda ışınlanmış örneklerin spektrumları X-band
ESR spektrometresiyle kaydedilmiş ve oluşan paramanyetik merkezlerin
radyasyona, ESR mikrodalga gücüne ve kavite sıcaklığına bağlı değişimleri araştırılmıştır.
Doz-cevap ve kinetik çalışmalar sonucunda kahve çekirdeğindeki paramanyetik
merkezin radyasyona duyarlı ve kararlı olduğu belirlenmiş, incelenen doz
aralığında dozimetrik amaçlı ve ışınlanmış gıda dedeksiyonu için
kullanılabilirliği gösterilmiştir.  

Keywords

Elektron Spin Rezonans (ESR) kahve çekirdeği ışınlama

References

  • [1] Zavoisky E., Spin Magnetic Resonance In Paramagnetic Substances, J.Phys. (USSR), 9, (1945) 245-7.
  • [2] Weil J.A., Bolton J.R., Wertz J.E., Electron Paramagnetic Resonance Elementary Theory and Practical Applications, John Wiley&Sons, Inc., New York, 1994.
  • [3] Ikeya M., New Applications of Electron Spin Resonance Dating, Dosimetry and Microscopy, World Scientific Pub. Co. Pte. Ltd., 1993.
  • [4] Shukla A.K., Electron Spin Resonance in Food Science, Elsevier Academic Press, 2016.
  • [5] Nair P., Sharma A. Food Irradiation. Encycl. Agric. Sci., 2 (1994) 293-303.
  • [6] Thomas P., Control of Post-harvest Loss of Grains, Fruits and Vegetables by Radiation Processing. In Irradiation for Food Safety and Quality; Loaharanu P., Thomas P., Eds., Technomic Publishing: Lancaster, PA., 1999.
  • [7] Lacroix M. and Ouattara B., Combined Industrial Processes with Irradiation to Assure Innocuity and Preservation of Food Products-a Review. Food Research International, 33, (2000) 719-724.
  • [8] Loaharanu P., Irradiated Foods 5th ed., American Council on Science and Health, New York, 2003.
  • [9] Raffi J. and Stocker P., Electron Paramagnetic Resonance Detection of Irradiated Food Stuffs. Applied Magnetic Resonance, 10, (1996) 357-373.
  • [10] Raffi J., Yordanov N.D., Chabane S., Douifi L., Gancheva V., Ivanova S., Identification of Irradiation Treatment of Aromatic Herbs, Spices and Fruits by Electron Paramagnetic Resonance and Thermoluminescence, Spectrochimica Acta Part A, 56 (2000) 409-416.
  • [11] Korkmaz M., Polat M., Radical Kinetics and Characterization of the Free Radicals in Gamma Irradiated Red Pepper. Radiation Physics and Chemistry, 62 (2001) 411-421.
  • [12] Polovka M., Brezeva V., Simko P., EPR Spectroscopy: A Tool to Characterize Gamma-Irradiated Foods, Journal of Food and Nutrition Research, 46, 2 (2007) 75-83.
  • [13] Polat, M., Korkmaz, M., Detection of Irradiated Black Tea (Camellia sinensis) and Rooibos Tea (Aspalathus linearis) by ESR Spectroscopy. Food Chemistry, 107 (2008) 956-961.
  • [14] Çam S.T., Engin B., Identification of Irradiated Sage Tea (Salvia officinalis L.) by ESR Spectroscopy. Radiation Physics and Chemistry, 79 (2010) 540-544.
  • [15] Sezer M.O., Kaplan N., Sayin U., ESR Analysis of Natural and Gamma Irradiated Coriander (Coriandrum sativum L.) Seeds, Radiation Effects and Defects in Solids, 172, 11-12 (2017) 815-823.
There are 15 citations in total.

Details

Primary Language English
Journal Section Natural Sciences
Authors

Emel Ece

M.özgür Sezer

Ayhan Özmen

Ülkü Sayın

Publication Date September 30, 2018
Submission Date February 27, 2018
Acceptance Date August 1, 2018
Published in Issue Year 2018

Cite

APA Ece, E., Sezer, M., Özmen, A., Sayın, Ü. (2018). Investigation of Radiation Effects on Coffee Beans Using ESR Technique. Cumhuriyet Science Journal, 39(3), 635-641. https://doi.org/10.17776/csj.399489