Free Radicals in Wheat Flour Change During Storage in Air and are Influenced by the Presence of Ozone During the Growing Season

Electron paramagnetic resonance (EPR) spectra of wheat flour show components from Fe(III), Mn(II) and free radicals (FR). The metal signals were higher in the samples from the stressed plants, and reflected the higher total levels of these elements determined analytically. They remained essentially...

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Bibliographic Details
Published in:Free radical research 2003-05, Vol.37 (5), p.523-528
Main Authors: Reichenauer, T.G., Goodman, B.A.
Format: Article
Language:English
Subjects:
Electron Paramagnetic Resonance (EPR)
Electron Spin Resonance Spectroscopy - methods
Flour - analysis
Food Analysis
Food Handling - methods
Free Radicals
Free Radicals - metabolism
Iron - analysis
Manganese - analysis
Ozone
Ozone - toxicity
Seeds - drug effects
Seeds - growth & development
Seeds - metabolism
Temperature
Time Factors
Wheat Flour
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Summary:Electron paramagnetic resonance (EPR) spectra of wheat flour show components from Fe(III), Mn(II) and free radicals (FR). The metal signals were higher in the samples from the stressed plants, and reflected the higher total levels of these elements determined analytically. They remained essentially constant throughout the experiment, but the FR signal increased progressively with time over a period of 4-6 months after milling, after which it reached a maximum. The rate of increase in the FR signal during this period was considerably higher in the flour from plants that had been exposed to elevated ozone levels.
ISSN:1071-5762
1029-2470
DOI:10.1080/1071576031000083143