ESR analysis of natural and gamma irradiated coriander (Coriandrum sativum L.) seeds

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dc.contributor.authorSezer, M. Ozgur
dc.contributor.authorKaplan, Necati
dc.contributor.authorSayin, Ulku
dc.date.accessioned2020-03-26T19:41:43Z
dc.date.available2020-03-26T19:41:43Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractElectron spin resonance ( ESR) is a powerful technique to detect radicals trapped in cellulosic food products and has been suggested as a useful method for identification of irradiated herbal foodstuffs. Coriander spice which has important medicinal properties was investigated using ESR spectroscopy. Radicals in natural and irradiated coriander samples were determined at room temperature. ESR spectra of natural sample were characterized by a single central signal with g = 2.0045 value and gamma irradiation produced satellite peaks attributed to cellulose- like radical which is used as a marker for detection of irradiated cellulosic plant products. The spectroscopic splitting values of radicals were determined. Dose dependency and stability of this center were analyzed by dose response and kinetic measurements. The reported results about activation energy, thermal life time and dose response relationship of the cellulose- like radical accurately prove that ESR can be used for identification of irradiated coriander spice seeds.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit (BAP) at Selcuk Universitesi in Turkey [14201045]en_US
dc.description.sponsorshipThis work was financially supported by a project with the grant number [14201045] of Scientific Research Projects Coordination Unit (BAP) at Selcuk Universitesi in Turkey.en_US
dc.identifier.doi10.1080/10420150.2017.1402329en_US
dc.identifier.endpage823en_US
dc.identifier.issn1042-0150en_US
dc.identifier.issn1029-4953en_US
dc.identifier.issue11.12.2020en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage815en_US
dc.identifier.urihttps://dx.doi.org/10.1080/10420150.2017.1402329
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35082
dc.identifier.volume172en_US
dc.identifier.wosWOS:000423771100002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofRADIATION EFFECTS AND DEFECTS IN SOLIDSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectElectron spin resonance (ESR)en_US
dc.subjectfood irradiationen_US
dc.subjectcellulosic fooden_US
dc.subjectcoriander seedsen_US
dc.titleESR analysis of natural and gamma irradiated coriander (Coriandrum sativum L.) seedsen_US
dc.typeArticleen_US

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