Free radicals in wheat seeds studied by electron spin resonance

被引：8

作者：

Szöcs, F ^{[1
]}

机构：

[1] Slovak Acad Sci, Inst Polymer, Bratislava 84236, Slovakia

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 06期

关键词：

wheat seeds; free radicals; generation; decay; ESR;

D O I：

10.1111/j.1365-2621.2002.tb09504.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We used electron spin resonance (ESR) to investigate free radicals in wheat seeds in air or under vacuum in relation, to I annealing temperature. Annealing in the 100 to 200 degreesC range resulted in concentration increases of free radicals in samples. A greater increase was observed for experiments carried out in air than for those under vacuum. Most free radicals occurred in the grain surface layer. The bran contained a concentration of free radicals 100 times greater than that of the white grain portion. The reaction of stable free radicals in bran was also studied during thermal decomposition of dibenzoyl peroxide at high pressure. They reacted with short-lived peroxyl radicals in bran to produce a nonradical product.

引用

页码：2079 / 2082

页数：4

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