| Abstract: | Spectra of ultraweak chemiluminescence (CL) accompanying auto-oxidation and hydration of cereal products have been measured using single photon counting and cut-off filters. 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 (1Δg)-quenchers on CL spectra indicates a contribution of radical reactions with the participation of excited carbonyls, O2− 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-specific broad spectra and differences in the intensity of CL. © 1998 John Wiley & Sons, Ltd. |
