Abstract
This article presents data on electron paramagnetic resonance (EPR) and mass spectrometric analysis of potato tubers, irradiated with gamma rays, in order to examine and identify changes in the molecular composition of organic matter following radiation exposure. The products of the Maillard reaction were compared with the products of intramolecular radiolysis of organic constituents of potatoes. The presence of free radicals was verified using EPR. DDPM (2,3-dihydro-3,5-dihydroxy-6-methyl-4 (H) -pyran-4-one) was among the radiolysis products detected via mass spectrometry, which points to the intramolecular dehydration of potato carbohydrates. EPR signals indicate single-electron transitions of the semidione radical anionic molecular compounds. It has been shown that irradiation with gamma rays significantly destroys the carbohydrate, lipid, keto-carotene and amino acid molecules of potatoes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
