OLIVEIRA, M.R.R.DEL MASTRO, N.L.2014-11-172014-11-182015-04-012014-11-172014-11-182015-04-01OLIVEIRA, M.R.R.; DEL MASTRO, N.L. Assessing antioxidant activity of some varieties of gamma-irradiated brazilian soybean by ESR. In: INTERNATIONAL JOINT MEETING/CONGRESO INTERNACIONAL CONJUNTO, Jul. 11-14, 2004, Cancun, Quintana Roo, Mexico. <b>Proceedings...</b> Disponível em: http://repositorio.ipen.br/handle/123456789/17432.http://repositorio.ipen.br/handle/123456789/17432Soybean production and utilization as food has increased during the last decades. The protein and oil contents are high in quantity and quality. Soy is natural source of flavonoids - biologically active components that are thought to possess antioxidant effects in vivo and in vitro systems. Alongside traditional methods of processing and preserving food, the technology of food irradiation, is gaining more and more attention around the world. This study was undertaken to investigate by means of electron paramagnetic resonance (EPR) the stability of free radicals generated by radiation processing on three different soybean cultivars. The soybean cultivars investigated were gamma-irradiated with doses of 0, 2.0, 5.0, 10.0 and 15.0kGy. Both irradiation and EPR measurements were performed at room temperature. The EPR signal intensity correlated well with the ionizing radiation dose. EPR spectra were recorded 16h, 11 days and 40 days after irradiation. The results showed that the EPR signal intensities remained almost constant up to 40 days after irradiation for all the varieties assayed. Further experiments are required in order to identify the species responsible for the EPR peaks and the proper antioxidant capability of these soybean cultivars against the radiation-induced oxidative shock.openAccessbrazilsoybeansflavonoidsantioxidantsfood processingirradiationionizing radiationsradiation doseselectron spin resonanceTexto completo de evento