2015
Overview
Electron spin resonance spectroscopy, also known as electron paramagnetic resonance spectroscopy, is an analytical technique that detects and characterizes unpaired electrons in molecules, atoms, or ions by measuring their interaction with an applied magnetic field and electromagnetic radiation. Research published in Current Scientific Research has applied this spectroscopic method to evaluate antioxidant properties in food systems, specifically examining the total antioxidant capacity of commercial orange juices. The technique proves valuable in food science because antioxidants often function through free radical mechanisms involving unpaired electrons, making electron spin resonance spectroscopy particularly suited for quantifying antioxidant activity. This application addresses practical concerns in food quality assessment and nutritional evaluation, where accurate measurement of antioxidant capacity helps characterize the potential health-related properties of food products. The method's ability to directly detect radical species provides complementary information to other antioxidant assays, contributing to more comprehensive understanding of how food components interact with oxidative species. Such research has implications for food industry quality control, nutritional labeling, and broader investigations into the relationship between dietary antioxidants and oxidative stress.
Research published in this journal
1 peer-reviewed article, ranked by relevance. Each links to its DOI.
How this research is being cited
The 1 article above has been cited 4 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
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Rosa Romeo et al. · 2020 · Brazilian Journal of Food Technology
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2020 · Brazilian journal of food technology/Brazilian Journal of Food Technology
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D. Vitali Čepo et al. · 2018 · Molecules
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2018 · Molecules
A sample of recent works citing this journal's research on Electron Spin Resonance Spectroscopy, linking to each citing work.