Identification of gamma-irradiated fruit juices by EPR spectroscopy

• Published in: Radiation physics and chemistry (Oxford, England : 1993) Vol. 103; pp. 27 - 30
• Main Authors: Aleksieva, K.I., Dimov, K.G., Yordanov, N.D.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.10.2014
• Subjects: Electron paramagnetic resonance; EPR; Fruit juice; Fruits; Irradiation; Irradiation identification; Juices; Ovens; Spectra; Syrup; Fruit juice; EPR; Irradiation identification
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/j.radphyschem.2014.05.008

The results of electron paramagnetic resonance (EPR) study on commercially available juices from various fruits and different fruit contents: 25%, 40%, 50%, and 100%, homemade juices, nectars and concentrated fruit syrups, before and after gamma-irradiation are reported. In order to remove water from non- and irradiated samples all juices and nectars were filtered; the solid residue was washed with alcohol and dried at room temperature. Only concentrated fruit syrups were dried for 60min at 40°C in a standard laboratory oven. All samples under study show a singlet EPR line with g=2.0025 before irradiation with exception of concentrated fruit syrups, which are EPR silent. Irradiation of juice samples gives rise to complex EPR spectra which gradually transferred to “cellulose-like” EPR spectrum from 25% to 100% fruit content. Concentrated fruit syrups show typical “sugar-like“ spectra due to added saccharides. All EPR spectra are characteristic and can prove radiation treatment. The fading kinetics of radiation-induced EPR signals were studied for a period of 60 days after irradiation. •The EPR analysis of juices, nectars and syrups proves that the sample has been irradiated.•Two sample preparation procedures were used.•The stability of the radiation induced EPR signals was studied over 2 months.•Application of European standards can be extended for irradiated juices and syrups.