Author/Authors :
ATTA, SHAHEEN Nuclear Institute for Food and Agriculture (NIFA), Pakistan , AHMAD, TAUFIQ Nuclear Institute for Food and Agriculture (NIFA), Pakistan , ZEB, AURANG Nuclear Institute for Food and Agriculture (NIFA), Pakistan , NAGRA, SAEED A. University of the Punjab - Institute of Chemistry, Pakistan
Abstract :
Electron spin resonance (ESR) spectroscopy was employed for identification and quantification of the more stable free radicals generated by irradiation in bones of fish and beef. The samples were irradiated 1- 5 kGy with gamma rays using Co-60 source. ESR spectroscopy was employed to detect irradiation in samples of fish and beef bones. Results revealed that the irradiated samples showed strong asymmetric signals with g, 2.002 ± 0.001 and g2 1,998 ± 0 001 respectively, which was a clear indication of irradiation. The control samples were not irradiated and showed typical low intensity symmetric signals at g-value of 2 005 ± 0 001 revealing the absence of radiation treatment. It was also observed that intensities of signals due to hydroxyapatite radicals for 5 kGy were normally higher than 1 kGy radiation dose, showing the dose dependency.
