Abstract
Using ESR (electron spin resonance) spectroscopy, we found various free radicals in a pepper before and after irradiation. The representative ESR spectrum of the pepper composed of a sextet centered at g=2.0, a singlet at the same g-value and a singlet at g=4.0. This reflects the evidence of three independent radicals in the pepper before irradiation. Upon gamma ray irradiation, a new pair of signals appeared. The progressive saturation behavior (PSB) at various microwave power levels indicates quite different relaxation behaviors of those signals. For the evaluation of radiation-induced radicals and irradiation effects we propose a new protocol using the PSB method. This would call for an advanced protocol for the detection of irradiated foods.
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