Analysis of electron spin resonance spectra of irradiated gingers: Organic radical components derived from carbohydrates

Evaluation of absorbed dose in irradiated sugar-containing plant material (peony roots) by an ESR method

“…50% of that observed 1 day after irradiation. In addition, the simulated spectral sum of irradiated plant constituents, including carbohydrates, was in agreement with the observed spectra of irradiated fennel, ginger and black pepper; the spectral characteristics of irradiated spices are based on their carbohydrate content and the stability of carbohydrate radicals after irradiation (Yamaoki et al, 2008(Yamaoki et al, , 2010(Yamaoki et al, , 2011.…”

Electron beam processing to improve the functionality of biodegradable food packaging

“…Interestingly, when material is exposed to eBeam while in dry state, the decay of free radicals from amylose happens faster than from cellulose, probably due to the crystalline structure of the latter which entraps free radicals in its structure (Yamaoki et al ., 2010). However, no free radical formation has been detected in amylopectin, whether exposed to eBeam while in granules (Yamaoki et al ., 2010) or in aqueous solution (Wongsuban et al ., 2003;Zhai et al ., 2002). Amylopectin is a large, highly branched glucan with side chains organized in bihelical lamellae in crystalline formation with some portions of the molecule in amorphous formation.…”

“…Amylopectin is a large, highly branched glucan with side chains organized in bihelical lamellae in crystalline formation with some portions of the molecule in amorphous formation. This complex structure may contribute to dissipation of free radicals with amylopectin through series of various reactions (Yamaoki et al ., 2010).…”

Determination of free radicals and flavan-3-ols content in fermented and unfermented teas and properties of their infusions

“…The signal IV exhibited a significantly higher intensity in unfermented white and green teas, which might indicate that it was linked with the paramagnetic centre which decayed in the course of the fermentation process. A relatively high value of its g-factor could suggest that the signal originated from a carbohydrate radical, localised probably in polysaccharides structure [27,28,30,34,35]. The absence of HF lines pointed to the lack of interactions between magnetic moments of an unpaired electron and hydrogen nuclei, which was probably caused by the removal of hydrogen atoms from polysaccharide molecule, for example upon dehydration process, which occurred during drying.…”