Identification of low amount of irradiated spices (red pepper,garlic, ginger powder) with luminescence analysis |
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| Authors: | Byeong-Keun Kim Kashif Akram Cheong-Tae Kim Na-Roo Kang Jin-Won Lee Jun-Hwan Ryang Joong-Ho Kwon |
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| Institution: | 1. Food Safety Research Institute, Nongshim, Seoul 156-709, Republic of Korea;2. Department of Food Science & Technology, Kyungpook National University, Daegu 702-701, Republic of Korea;1. SUERC, Scottish Enterprise and Technology Park, Rankine Avenue, East Kilbride, Scotland, G75 0QF, UK;2. Department of Anthropology, Bates College, Pettengill Hall, Lewiston, ME 04240, USA;1. Department of Archaeometry and Physicochemical Measurements, R.C. Athena, P.O. Box 159, Kimmeria University Campus, 67100 Xanthi, Greece;2. Nuclear Physics Laboratory, Physics Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece;1. CIEMAT. Av. Complutense 40, 28040, Madrid, Spain;2. MNCN-CSIC. C/ J. Gutiérrez Abascal 2, 28006, Madrid, Spain |
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| Abstract: | For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component. |
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