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

Abd El-Ghany, I.H.I.; Atia, A. I.

doi:10.21608/jfds.2009.113431

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

Document Type : Original Article

Authors

I.H.I. Abd El-Ghany ¹
A. I. Atia ²

¹ Dairy Science and Technology Dept., Fac. of Agric. Cairo Univ. Giza, Egypt.

² Natural Products Dept., National Center for Radiation Res. and Technology; (NCCRT) Atomic Energy Authority, Nasr City, Cairo, Egypt.

10.21608/jfds.2009.113431

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