Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 16 (2025)
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Abd El-Ghany, I., Atia, A. (2009). ELECTRON SPIN RESONANCE (ESR) SPECTROSCOPY AS AN ANALYTICAL TOOL FOR DETECTING FREE RADICALS OF GAMMA-IRRADIATED MILK POWDERS. Journal of Food and Dairy Sciences, 34(4), 3065-3079. doi: 10.21608/jfds.2009.113431
I.H.I. Abd El-Ghany; A. I. Atia. "ELECTRON SPIN RESONANCE (ESR) SPECTROSCOPY AS AN ANALYTICAL TOOL FOR DETECTING FREE RADICALS OF GAMMA-IRRADIATED MILK POWDERS". Journal of Food and Dairy Sciences, 34, 4, 2009, 3065-3079. doi: 10.21608/jfds.2009.113431
Abd El-Ghany, I., Atia, A. (2009). 'ELECTRON SPIN RESONANCE (ESR) SPECTROSCOPY AS AN ANALYTICAL TOOL FOR DETECTING FREE RADICALS OF GAMMA-IRRADIATED MILK POWDERS', Journal of Food and Dairy Sciences, 34(4), pp. 3065-3079. doi: 10.21608/jfds.2009.113431
Abd El-Ghany, I., Atia, A. ELECTRON SPIN RESONANCE (ESR) SPECTROSCOPY AS AN ANALYTICAL TOOL FOR DETECTING FREE RADICALS OF GAMMA-IRRADIATED MILK POWDERS. Journal of Food and Dairy Sciences, 2009; 34(4): 3065-3079. doi: 10.21608/jfds.2009.113431

ELECTRON SPIN RESONANCE (ESR) SPECTROSCOPY AS AN ANALYTICAL TOOL FOR DETECTING FREE RADICALS OF GAMMA-IRRADIATED MILK POWDERS

Article 16, Volume 34, Issue 4, April 2009, Page 3065-3079  XML PDF (983.13 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.113431
View on SCiNiTO View on SCiNiTO
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
Statistics
Article View: 255
PDF Download: 407