Electron Paramagnetic Resonance Study of Organic Radicals in Some Herbal Plants

• Authors: A. Krupska , E. Wojtowicz , M. Augustyniak-Jabłokow
• Languages of publication: EN

Abstracts

EN

In this work we show the impact of the roasting process on the properties of organic radicals in some herbal products added to cereal coffee. The EPR study shows the presence of radicals in dried herbal products, both natural and roasted. Changes in the relative intensity of the EPR signal and in the g-factor for unroasted and roasted plant material can be observed. This indicates to the recombination processes of radicals. Roasting process increases the number of radicals. The analysis of EPR spectra show that they consist of two Gaussian lines which indicate that there are at least two different kinds of radicals. The values of g-factor about 2 may be derived from a number of very different radicals. For this reason the identification of such radicals is not strictly possible.

Keywords

EN

76.30.-v; 76.30.Rn

Discipline

• 76.30.Rn: Free radicals
• 76.30.-v: Electron paramagnetic resonance and relaxation(see also 33.35.+r Electron resonance and relaxation in atomic and molecular physics; 87.80.Lg Magnetic and paramagnetic resonance in biological physics)

• Publisher: Institute of Physics, Polish Academy of Sciences
• Journal: Acta Physica Polonica A
• Year: 2016
• Volume: 129
• Issue: 6
• Pages: 1201-1204

Dates

published

2016-06

received

2016-01-18

(unknown)

2016-05-01

Contributors

author

A. Krupska

• Institute of Molecular Physics, Polish Academy of Sciences, Poznań, Poland

author

E. Wojtowicz

• Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Poznań, Poland

author

M. Augustyniak-Jabłokow

• Institute of Molecular Physics, Polish Academy of Sciences, Poznań, Poland

References

• [1] E. Korbas, L. Dudarski, P. Bodył, E. Wojtowicz, M. Remiszewski, H. Hoppel, Cereal coffee with herbs, Patent specification PL 218168 B1, UPRP, Polish Patent Office 2013
• [2] R. Zawirska-Wojtasiak, E. Wojtowicz, K. Przygoński, M. Olkowicz, J. Sci. Food Agric. 94, 2118 (2014), doi: 10.1002/jsfa.6532
• [3] B.A. Goodman, E.C. Pascual, C. Yeretzian, Food Chem. 125, 248 (2011), doi: 10.1016/j.foodchem.2010.07.072
• [4] C. Yeretzian, E.C. Pascual, B.A. Goodman, Food Chem. 131, 811 (2012), doi: 10.1016/j.foodchem.2011.09.048
• [5] M. Frangopol, P.T. Frangopol, Ch.L. Trichilo, F.E. Geiger, N. Filipescu, J. Org. Chem. 38, 2355 (1973)
• [6] H. Østdal, L.H. Skibsted, H.J. Andersen, Free Radic. Biol. Med. 23, 754 (1997)
• [7] A. Haddy, G. Smith, Comp. Biochem. Phys. B 123, 407 (1999)
• [8] J. Kumagai, H. Katoh, T. Miyazaki, J. Hidema, T. Kumagai, J. Radiat. Res. 40, 303 (1999)
• [9] K. Dyrek, E. Bidzińska, M. Łabanowska, T. Fortuna, I. Przetaczek, S. Pietrzyk, Starch/Stärke 59, 318 (2007)
• [10] A. Krupska, A.B. Więckowski, L. Słomińska, L. Jarosławski, R. Zielonka, Carbohyd. Polym. 89, 54 (2012), doi: 10.1016/j.carbpol.2012.02.037
• [11] P. Ramos, B. Pilawa, M. Adamski, Ann. Acad. Med. Siles. 68, 28 (2014)
• [12] A.M. Maghraby, in: Current Topics in Ionizing Radiation Research, Ed. M. Nenoi, InTechOpen, 2012, p. 649, doi: 10.5772/34925
• [13] H.M. Peng, B.F. Choules, W.W. Yao, Z. Zhang, R.D. Webster, P.M. Gill, J. Phys. Chem. B 112, 10367 (2008), doi: 10.1021/jp804135e
• [14] S. Koyama, S. Kodama, K. Suzuki, T. Matsumoto, T. Miyazaki, M. Watanabe, Mutat. Res. Fund. Mol. M. 421, 45 (1998), doi: 10.1016/S0027-5107(98)00153-5
• [15] W.A. Pryor, M. Tamura, D.F. Church, J. Am. Chem. Soc. 106, 5073 (1984)
• [16] H. Østdal, H.J. Andersen, M.J. Davies, Arch. Biochem. Biophys. 362, 105 (1999)
• [17] B. Dobosz, K. Drzewiecka, A. Waskiewicz, L. Irzykowska, J. Bocianowski, Z. Karolewski, M. Kostecki, Z. Kruczynski, R. Krzyminiewski, Z. Weber, P. Golinski, Appl. Magn. Reson. 41, 19 (2011), doi: 10.1007/s00723-011-0233-5
• [18] T. Matsumoto, T. Miyazaki, Y. Kosugi, M. Watanabe, Radiat. Phys. Chem. 49, 547 (1997)

Identifiers

DOI

10.12693/APhysPolA.129.1201