ESR spectroscopy for detecting gamma-irradiated dried vegetables and estimating absorbed doses |
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Authors: | Joong-Ho Kwon Hyung-Wook Chung and Myung-Woo Byun |
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Institution: | a Department of Food Science and Technology, Kyungpook National University, Taegu, 702-701, South Korea b Department of Food Irradiation, Korea Atomic Energy Research Institute, Taejon, 305-600, South Korea |
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Abstract: | In view of an increasing demand for food irradiation technology, the development of a reliable means of detection for the control of irradiated foods has become necessary. Various vegetable food materials (dried cabbage, carrot, chunggyungchae, garlic, onion, and green onion), which can be legally irradiated in Korea, were subjected to a detection study using ESR spectroscopy. Correlation coefficients (R2) between absorbed doses (2.5–15 kGy) and their corresponding ESR signals were identified from ESR signals. Pre-established threshold values were successfully applied to the detection of 54 coded unknown samples of dried clean vegetables (chunggyungchae, Brassica camestris var. chinensis), both non-irradiated and irradiated. The ESR signals of irradiated chunggyungchae decreased over a longer storage time, however, even after 6 months of ambient storage, these signals were still distinguishable from those of non-irradiated samples. The most successful estimates of absorbed dose (5 and 8 kGy) were obtained immediately after irradiation using a quadratic fit with average values of 4.85 and 8.65 kGy being calculated. |
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Keywords: | Food irradiation Detection method Electron spin resonance Irradiated dried vegetables |
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