Chemiluminescence of cereal products. II. Chemiluminescence spectra

✍ Scribed by Sławinska, Danuta ;Sławinski, Janusz

• Publisher: John Wiley and Sons
• Year: 1998
• Weight: 181 KB
• Volume: 13
• Category: Article
• ISSN: 0884-3996
• DOI: 10.1002/(sici)1099-1271(199801/02)13:1<13::aid-bio461>3.0.co;2-f

✦ Synopsis

Spectra of ultraweak chemiluminescence (CL) accompanying auto-oxidation and hydration of cereal products have been measured using single photon counting and cut-off ®lters. The spectra cover the 380±880 nm spectral range with maxima centred around 600 nm. Analytically pure air-dried carbohydrates like agar, cellulose and nitrocellulose give emission too weak for spectral measurements. The emission from water pure carbohydrates is on average 4±12 times higher and emission spectra are similar to those from cereal products. The effect of free radical scavengers, SOD and O * 2 ( 1 D g )-quenchers on CL spectra indicates a contribution of radical reactions with the participation of excited carbonyls, O 2 À and excited molecular oxygen dimoles. Moreover, possible mechanisms of chemi-excitation due to a cooperative H-bond formation during the hydration of carbohydrates and/or recombination of trapped radicals and electron-holes are discussed. It is also postulated that the excitation energy transfer to natural sensitizers occuring in cereal products may account for non-speci®c broad spectra and differences in the intensity of CL.