The occurrence of free radicals in milled and irradiated paprika as detected by ESR

Ionising radiation and various other types of treatment can induce oxidisin g processes that give rise to free radicals in materials. This paper report s an ESR study of free radicals in spicy paprika in various phases of grind ing and in samples of different particle sizes as functions of the absorbed gamma dose and storage time. In 7th phase of grinding, the ESR intensity f irst increased and then decreased after conditioning. The ESR intensity inc reased with increase in the absorbed dose, and then decreased during the 8 weeks of storage. This declining intensity demonstrates the simultaneous pr esence of free radicals having short and long shelf life in paprika samples . (C) 1999 Elsevier Science Ltd. All rights reserved.