Identification of irradiated peppers by electron spin resonance, thermoluminescence and viscosity

Polónia, Isabel; Esteves, M. Paula; Andrade, M.E.; Empis, José

doi:10.1016/0969-806x(95)00256-w

Cited by 21 publications

(5 citation statements)

References 5 publications

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“…From the EPR recordings we found no significant differences between the spectra from samples irradiated with electron or X-rays. It can be concluded that, in agreement with literature data (17), the application of EPR to sweet paprika is promising for the detection of irradiation, but EPR is a less suitable method for the identification of irradiated white pepper and nutmeg. In one row, at least one common letter in the superscript indicates mutual nonsignificant differences (a =0.05).…”

Section: Discussionsupporting

confidence: 84%

Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices

Calenberg

Vanhaelewyn

Cleemput

et al. 1998

LWT - Food Science and Technology

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Section: Discussionsupporting

confidence: 84%

Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices

Calenberg

Vanhaelewyn

Cleemput

et al. 1998

LWT - Food Science and Technology

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“…Chilli guajillo and pepper show similar behaviour but pepper satellite lines disappeared within 140 days. Polonia et al. (1995), found a slightly better stability of cellulose radicals in Portuguese black pepper and could detect the signal up to 8 months after irradiation.…”

Section: Resultsmentioning

confidence: 90%

Electron paramagnetic resonance detection of Mexican irradiated spices

Bortolin

Griffin

Cruz-Zaragoza

et al. 2005

Int J of Food Sci Tech

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Four different spices produced in Mexico, namely black pepper, two kinds of chilli and oregano, were studied by electron paramagnetic resonance (EPR) technique for detection purposes. In all the non-irradiated spices we tested, the same single line signal at g ¼ 2.0041 (native signal) was registered. Irradiation induced at least two EPR signals overlapping the native signal: an intense singlet and, with the exclusion of oregano, a weak triplet with hyperfine splitting of 3 mT due to cellulose free radicals. The recombination time of the free radicals produced by irradiation was short compared with the shelf-life of the spices, thus limiting the application of the EPR technique for detection. To extend the time when these products may be identified as irradiated, the method proposed by Yordanov and Gancheva (Appl Radiat Isot 2000;52:195) was applied to the spices, but with no success. Thermoluminescence tests provided correct results for all the spices, even 2 years after irradiation.

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“…Moreover, cellulosic radical structures have lower stability to postirradiation storage than carbohydrate-like radicals (radical structures derived from cellulosic radical species that initially appear by cellulose polymer chain cleavage during irradiation), being confirmed by calculation of their half-lives in different γ-irradiated spices (Polovka et al 2006Horváthová et al 2007). Studies on different cellulose-containing food showed that the lifetime of the radio-induced cellulosic radicals strongly depended on the storage conditions before and after irradiation, and generally their ESR spectrum disappeared within 70-90 days after irradiation (Polonia et al 1995;Yordanov et al 1998;Raffi et al 2000;Yordanov and Aleksieva 2004).…”

Section: Esr Of Wheat Branmentioning

confidence: 84%

Evolution of the Levels of Free Radicals Generated on Wheat Flour and Wheat Bran by Electron Beam

et al. 2013

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Cereal Chem. 90(5):469-473This paper presents the experimental data regarding the levels of free radicals investigated by electron spin resonance (ESR) on wheat flour and wheat bran exposed to an electron beam. Samples were irradiated with an electron linear accelerator of 6 MeV and then stored at room temperature in air. ESR spectra of the samples indicated presence of free radicals induced by electron beam. Three types of free radicals have been detected in wheat flour, and signals typical for cellulose-like radicals have been noticed for wheat bran, their concentration increasing with the irradiation dose. The postirradiation storage of both sample types caused radical decay with a two-step pattern associated with fast decay of short-life radicals followed by slow reduction of long-life radicals. However, in the first step, the irradiated wheat bran exhibited more rapid decay of radicals than irradiated flour owing to their different complex matrixes, which led to paramagnetic structures of different origin after exposure to an electron beam. The ESR technique allows the detection of free radicals induced in wheat flour and bran by electron beam for a limited period after irradiation that could be shorter than the shelf life of the products.

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Identification of irradiated peppers by electron spin resonance, thermoluminescence and viscosity

Cited by 21 publications

References 5 publications

Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices

Comparison of the Effect of X-ray and Electron Beam Irradiation on Some Selected Spices

Electron paramagnetic resonance detection of Mexican irradiated spices

Evolution of the Levels of Free Radicals Generated on Wheat Flour and Wheat Bran by Electron Beam

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