Evaluation of absorbed dose in irradiated sugar-containing plant material (peony roots) by an ESR method

The relationship between electron spin resonance (ESR) signal intensity of irradiated plant materials and sugar content was investigated by spectral analysis using peony roots. A weak background signal near g=2.005 was observed in the roots. After a 10 kGy irradiation, the ESR line broadened and the intensity increased, and the spectral characteristics were similar to a typical spectrum of irradiated food containing crystalline sugars. The free radical concentration was nearly stable 30 days after irradiation. The spectrum of peony root 30 days after irradiation was simulated using the summation of the intensities of six assumed components: radical signals derived from (a) sucrose, (b) glucose, (c) fructose, (d) cellulose, (e) the background signal near g=2.005 and (f) unidentified component. The simulated spectra using the six components were in agreement with the observed sample spectra. The intensity of sucrose radical signal in irradiated samples increased proportionally up to 20 kGy. In addition, the intensity of sucrose radical signals was strongly correlated with the sucrose contents of the samples. The results showed that the radiation sensitivity of sucrose in peony roots was influenced little by other plant constituents. There was also a good correlation between the total area of the spectra and the sucrose content, because the sucrose content was higher than that of other sugars in the samples. In peony roots, estimation of the absorbed dose from the ESR signal intensity may be possible by a calibration method based on the sucrose content. - Highlights: • Irradiated peony roots revealed a sugar-like ESR spectrum. • The radical concentration had nearly stabilized 30 days after irradiation. • The ESR spectrum was composed of overlapping of radical signals from carbohydrates. • The ESR signal intensity of sucrose radical was increased proportionally up to 20 kGy. • The ESR signal intensity of sucrose radical was correlated to the sucrose content.