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Detection of irradiated spices by different physical techniques
S Chabane1, I Pouliquen-Sonaglia, J Raffi
1Laboratoire de Recherche sur la Qualité des Aliments (CEA/DSV/DEVM), Faculté de Saint-Jér me, Marseille, France.
Canadian Journal of Physiology and Pharmacology
|March 10, 2001
Summary
Thermoluminescence and electron spin resonance (ESR) can prove spice irradiation. Viscosimetric measurements may suggest treatment, with thermoluminescence offering the most reliable detection method for irradiated spices.
Area of Science:
- Food science
- Analytical chemistry
- Radiation technology
Background:
- Food irradiation is a method to preserve food quality.
- Accurate detection methods are crucial for verifying irradiated spices.
- Regulatory compliance requires reliable analytical techniques.
Purpose of the Study:
- To evaluate thermoluminescence (TL), electron spin resonance (ESR), and viscosimetric measurements for detecting spice irradiation.
- To determine the reliability and limitations of each method.
- To establish definitive proof of irradiation or non-treatment.
Main Methods:
- Thermoluminescence (TL) analysis using the EN 1788 protocol with modified mineral impurity extraction.
- Electron spin resonance (ESR) spectroscopy to analyze spice chemical composition.
- Viscosimetric measurements on spice suspensions.
Main Results:
- Thermoluminescence provided definitive proof of irradiation or non-treatment.
- ESR showed method-dependent spectra, offering proof of irradiation only for specific spices within weeks of treatment.
- Viscosimetric measurements indicated potential treatment but required further confirmation.
Conclusions:
- Thermoluminescence is a robust and reliable method for detecting irradiated spices.
- ESR and viscosimetric measurements can supplement TL but have limitations in scope and reliability.
- A combination of methods may enhance detection accuracy.