RT Journal Article
T1 Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons
A1 Escudero Portugués, Rosa María
A1 Segura Plaza, José Francisco
A1 Velasco De Diego, Raquel
A1 Valhondo Falcón, Margarita
A1 Romero De Ávila Hidalgo, María Dolores
A1 Garcia-Garcia, Ana Belén
A1 Cambero Rodríguez, María Isabel
AB The generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0–4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor of 2.0064 ± 0.0005. Surprisingly, the ESR spectra of irradiated samples presented a new signal with g-factor of 2.0037 ± 0.0003 which was independent of the type of cheese, and which might be due to free radicals from the radiolysis of proteins. Surface regression models (P < 0.0001) established the relationship among signal intensity, absorbed dose (0, 1, 2 and 4 kGy) and storage time (0–180 days) for the different types of cheese. Results suggested that the analysis by ESR (or electron paramagnetic resonance, EPR) is suitable to evaluate, either qualitatively or quantitatively, the irradiation treatment of different types of cheese.
SN 0308-8146
YR 2019
FD 2019
LK https://hdl.handle.net/20.500.14352/93431
UL https://hdl.handle.net/20.500.14352/93431
LA eng
NO Escudero, Rosa, et al. «Electron Spin Resonance (ESR) Spectroscopy Study of Cheese Treated with Accelerated Electrons». Food Chemistry, vol. 276, marzo de 2019, pp. 315-21. https://doi.org/10.1016/j.foodchem.2018.09.101.
DS Docta Complutense
RD 17 abr 2025