Preparation and applicability of fresh fruit samples for the identification of radiation treatment by EPR

Aleksieva, Katerina

doi:10.1016/j.radphyschem.2008.10.003

Cited by 29 publications

(13 citation statements)

References 16 publications

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“…ESR properties The ESR analysis on radiation-induced radicals in food samples with higher moisture content is possible by employing an effective drying technique (24). A detailed ESR investigation on the freeze-dried samples in different tissues (stem skin and internal flesh, cap skin and internal flesh, and gills) of all studied mushrooms was conducted to identify radiation-induced signals.…”

Section: Tl Characteristicsmentioning

confidence: 99%

Applicability of different analytical methods for the identification of γ-irradiated fresh mushrooms during storage

Akram

Ahn

Kim

et al. 2012

Food Sci Biotechnol

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Photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR) analyses were performed to identify γ-irradiated (0, 1,2, and 3 kGy) fresh mushrooms (oyster, king oyster, and shiitake mushrooms) during storage at 5 o C. PSL analysis gave negative results [<700 photon counts (PCs)] for the nonirradiated and intermediate (700-5,000 PCs) or positive results (>5,000 PCs) for the irradiated samples. The shape, intensity, and occurrence of TL glow curve in a typical temperature range (150-250 o C) along with TL ratio (TL 1 / TL 2 ) provided sufficient information to confirm the irradiation history of samples. Storage resulted in a negligible fading effect on PSL and TL characteristics. X-ray diffraction analysis showed the abundance of feldspar and quartz minerals in the separated dust from mushrooms. In detailed ESR analysis employing different sample pre-treatments, all samples were silent for radiation-specific ESR signals giving only a central signal (g=2.005) that showed an increase in intensity upon irradiation.

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Section: Tl Characteristicsmentioning

confidence: 99%

Applicability of different analytical methods for the identification of γ-irradiated fresh mushrooms during storage

Akram

Ahn

Kim

et al. 2012

Food Sci Biotechnol

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show abstract

“…and ) in both types of dried samples. The overall signal intensity was lower in the oven‐dried samples, which might be due to the use of high temperature (Yordanov and Aleksieva ). Irradiation also induced two side peaks (g = 2.0207 and g = 1.9854), which were clear in 5 and 10 kGy‐irradiated samples.…”

Section: Resultsmentioning

confidence: 99%

Identification of Irradiated Spaghetti Sauces Using Different Physical Techniques

Akram

Ahn

Kim

et al. 2012

Journal of Food Quality

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Gamma‐irradiated (0, 1, 5 and 10 kGy) spaghetti sauce samples were identified using photostimulated luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) techniques. PSL technique was used as a screening method for irradiated sauce samples, where the improved results of PSL method were observed for the freeze‐dried and alcoholic‐extracted samples. TL technique, through the density separation step of silicate minerals from irradiated samples, gave specific shape, intensity and occurrence of TL glow curve in a typical temperature range as well as TL ratio (TL 1/TL 2) to identify the irradiation treatment. The ESR method employed for the freeze‐dried samples, showed radiation‐specific cellulose signals for 5 and 10 kGy‐treated samples, and the results were comparable with oven‐dried samples. In general, TL technique was found the most sensitive and reliable for the identification of irradiated spaghetti sauces. Practical Applications The safety of food irradiation is well documented; however, this technique lacks international consensus for general applicability. Validated identification methods have prime importance for the application of different regulations regarding the international trade of irradiated food. This study comprehensively investigated the potential of different available techniques for the identification of irradiated sauce samples. Liquid samples were treated with different modified methods to find the improved identification results. The presented results may be useful for different regulatory authorities to identify or monitor irradiated spaghetti sauces.

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“…The ESR signal of cellulose radical species is recognized as an irradiation marker of natural cellulose-containing food in standard EN 1787 (European Commission 2000). Various investigators have found the cellulosic signal in different γ-irradiated foodstuffs (Polovka et al 2006Horváthová et al 2007;Yordanov and Aleksieva 2009).…”

Section: Esr Of Wheat Branmentioning

confidence: 99%

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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Preparation and applicability of fresh fruit samples for the identification of radiation treatment by EPR

Cited by 29 publications

References 16 publications

Applicability of different analytical methods for the identification of γ-irradiated fresh mushrooms during storage

Applicability of different analytical methods for the identification of γ-irradiated fresh mushrooms during storage

Identification of Irradiated Spaghetti Sauces Using Different Physical Techniques

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

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