Determination of irradiated food by electron spin resonance (ERS) technique

Nowadays so many treatments are applied on food; to increase the shelf-life, prevent food waste, delay food decay and fight against pests. One of these treatments is food irradiation. Detection and labeling of these irradiated food is crucial to be acknowledged the consumers. There are so many physical, chemical and biological methods that detect irradiated food. One of these methods to detect the irradiated food is Electron Spin Resonance (ESR). Trough this technique, free radicals due to irradiation can be detected. In this research, the aim is to distinguish the irradiated food from non-irradiated food with the help of cellulose radicals caused by irradiation. For the reseach; samples of wild fennel, pear, quince, oleaster, centaury root, balm, medlar, mint and daisy were purchased from a local mall in Aydın. The samples were irradiated at 0,5, 1, 3, 5 and 10 kGy. Detection of the irradiated samples were made trough the satellite signals, and the samples irradiated at 5, 10 kGy measured in different time periods for 120 days and deterioration in these signals were detected. Key Words: Electron Spin Resonance (ESR), wild fennel, pear, quince, oleaster, centaury root, balm, medlar, mint and daisy