DOI QR코드

DOI QR Code

Monitoring of Commercial Red Pepper Powders for Their Irradiation Status

물리적 확인시험법을 이용한 시판 유통 중인 고춧가루의 방사선 조사여부 판별 모니터링

  • Received : 2012.07.18
  • Accepted : 2012.10.04
  • Published : 2012.12.31

Abstract

Ten commercially available red pepper powders were investigated using photostimulated-luminescence (PSL), thermoluminescence (TL) and electron spin resonance (ESR) analyses to confirm their irradiation status. The application of PSL, TL, and ESR analyses was also confirmed by in-house irradiation. In PSL-based screening, all samples gave negative photon counts (<700 PCs). The PSL calibration dose (1 kGy) showed a low sensitivity of 4 samples, while the others provided reliable screening results. TL glow curves demonstrated maximum peaks after $250^{\circ}C$ for the 6 samples; however 4 samples gave complex TL glow curves with maximum peaks in the range of $185-260^{\circ}C$ (radiation-specific), which could be the effect of an irradiated component in low concentration as the TL ratios of all samples were <0.1. Radiation-specific ESR features were absent in the all commercial samples. Variable irradiation detection properties were found; where the TL analysis showed the possible presence of an irradiated component in 4 samples requiring further monitoring and investigation.

Keywords

red pepper powder;detection;thermoluminescence;photostimulated luminescence;electron spin resonance

References

  1. Kang IH. Hankook Shiksenghwalsa. Samyongsa, Seoul, Korea. p. 190 (1983)
  2. Oh SH, Hwang IG, Kim HY, Hwang CR, Park SM, Hwang Y, Yoo SM, Kim HR, Kim HY, Lee JS, Jeong HS. Quality characteristics by particle size of red pepper powders for pepper paste and kimchi. J. Korean Soc. Food Sci. Nutr. 40: 725-730 (2011) https://doi.org/10.3746/jkfn.2011.40.5.725
  3. Byun MW, Yook HS, Kwon JH, Kim JO. Improvement of hygienic quality long-term storage of dried red pepper by ${\gamma}$-irradiation. Korean J. Food Sci. Technol. 28: 482-489 (1996)
  4. Kim BK, Kausar T, Kim DH, Kwon JH. Effects of γ-irradiation and fumigation on microbial growth, color, and absorption properties of dried red pepper during storage. Korean J. Food Preserv. 12: 48-53 (2005)
  5. Jung JJ, Choi EJ, Lee YJ, Kang ST. Effect of infrared pasteurization on quailty of red pepper powder. Korean J. Food Sci. Technol. 43: 156-160 (2011) https://doi.org/10.9721/KJFST.2011.43.2.156
  6. Shin KS, Ma JS, Cho CH. Effects of ${\gamma}$-irradiation and ethylene oxide fumigation for the quality preservation of spices and dry vegetables. Korean J. Food Hyg. 4: 119-132 (1989)
  7. UNEP. The Montreal protocol on substances that deplete the ozone layer. United Nations Environment Programme. Nairobi, Kenya, pp. 2-40 (2000)
  8. Kwon JH. Chung HW, Kim BK, Ahn JJ, Kim GR, Jo D, Ahn KA. Research and application of identification methods for irradiated foods. Food Safe. 6: 11-27 (2011}
  9. Kwon JH. Safety and Understanding of Irradiated Food. Korea Food Safety Research Institute, Seoul, Korea. pp. 9-29 (2010)
  10. International Atomic and Energy Agency (IAEA). Food Irradiation Clearances Database (FICDB). Avaliable from http://nucleus.iaea.org/FICDB/Browse.aspx. Accessed Feb. 15, 2012.
  11. FAO/WHO CODEX STAN. General standard for the labelling of prepackaged foods. CODEX STAN 1-1985, Rome, Italy, pp. 1-7 (1985)
  12. FAO/WHO CODEX STAN. General Codex Methods For The Detection of Irradiated Foods. CODEX STAN 231-2001, Rev.1. Rome, Italy, p. 1 (2003)
  13. KFDA. Food Code. pp. 10-8-4010-8-60. Korea Food & Drug Administration, Seoul, Korea (2011)
  14. FSA. Irradiated Food Supplement: Enforcement Exercise. Food Standards Agency, London, UK (2005)
  15. FSAI. Irradiated Herbal Supplements and Herbal Substances Survey. Food Safety Authority of Ireland, Dublin, Ireland (2005)
  16. Chen SQ, Jiang KX, Cao BS, Liu YQ, Cai XF, Liu XL, Cao Y, Liu XY, Shi WN. Distribution of irradiated foods in China. Food Control 28: 237-239 (2012) https://doi.org/10.1016/j.foodcont.2012.04.019
  17. EN 13751. Foodstuffs-Detection of irradiated food using photostimulated luminescence. English version of DIN EN 13751:2009. European Committee for Standardization, Brussels, European Union (2009)
  18. KFDA. Validation of detection method for irradiated foodstuffs using photo-stimulated luminescence (PSL). Project report 08211- 042. Korea Food & Drug Administration, Cheongwon, Korea (2008)
  19. Kim BK, Kwon JH. Identification characteristics of irradiated dried red pepper during storage by analysis of thermoluminescence, DNA comet, and DEFT/APC. Korean J. Food Sci. Technol. 36: 851-856 (2004)
  20. Ahn JJ, Kim GR, Akram K, Kim JS, Kwon JH. Change in thermoluminescence properties of minerals separated from irradiated potatoes and garlic during long-term storage under different light conditions. Eur. Food Res. Technol. 235: 75-82 (2012) https://doi.org/10.1007/s00217-012-1740-9
  21. Ahn JJ, Akram K, Kim GR, Kim KS, Kwon JH. Luminescence characteristics of minerals separated from irradiated onions during storage under different light conditions. Radiat. Phys. Chem. 81: 1215-1219 (2012) https://doi.org/10.1016/j.radphyschem.2012.02.002
  22. Ahn JJ, Akram K, Lee J, Kim KS, Kwon JH. Identification of a ${\gamma}$-irradiated ingredient in Korean barbecue sauce by thermoluminescence analysis before and after pasteurization. J. Food Sci. 77: C476-C480 (2012) https://doi.org/10.1111/j.1750-3841.2011.02614.x
  23. Ahn JJ, Akram K, Jeong MS, Kwak JY, Jang YD, Kwon JH. Radiation-induced thermoluminescence characteristics of feldspar following different heat and microwave treatments. J. Lumin. 132: 1964-1968 (2012) https://doi.org/10.1016/j.jlumin.2012.03.034
  24. Kim GR, Akram K, Ahn JJ, Kwon JH. Luminescence characteristics for identifying irradiated wheat after different processing treatments. J. Cereal Sci. DOI: 10.1016/j.jcs.2012.02.013 (2012) https://doi.org/10.1016/j.jcs.2012.02.013
  25. Kim BK, Akram K, Kim CT, Kang NR, Lee JW, Ryang JH, Kwon JH. Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis. Radiat. Phys. Chem. 81: 1220-1223 (2012) https://doi.org/10.1016/j.radphyschem.2012.01.023
  26. Lee J, Kausar T, Kim BK, Kwon JH. Detection of gamma-irradiated sesame seeds before and after roasting by analyzing photostimulated luminescence, thermoluminescence, and electron spin resonance. J. Agr. Food Chem. 56: 7184-7188 (2008) https://doi.org/10.1021/jf801416r
  27. Charlesby A, Gupta PS. Thermoluminescence and triboluminescence in trioxane crystals. J. Mater. Sci. 3: 70-75 (1968) https://doi.org/10.1007/BF00550891
  28. Mosquera DF, Sanchez JS. A simple method to separate quartz and feldspar and its application to TL/OSL methods. Geochronometria 30: 41-47 (2008)
  29. EN 1788. Foodstuffs-Thermoluminescence detection of irradiated food from which silicate minerals can be isolated. English version of DIN EN 1788:2001. European Committee for Standardization, Brussels, European Union (2001)
  30. Guzik GP, Stachowicz W. Reliability of light-stimulated photoluminescence (PSL) in detection of irradiated food comparison with thermoluminescence method (TL). Nukleonika 53: 25-29 (2008)
  31. Raffi JJ, Agnel JPL, Buscarlet LA, Martin CC. Electron spin resonance identification of irradiated strawberries. J. Chem. Soc. Faraday T. 84: 3359-3362 (1988) https://doi.org/10.1039/f19888403359
  32. Kim BK, Lee J, Kausar T, Kim DH, Yang JS, Byun MW, Kwon JH. Identification characteristics of irradiated dried red pepper during storage by the analysis of electron spin resonance and hydrocarbons. J. Korean Soc. Food Sci. Nutr. 33: 1522-1528 (2004) https://doi.org/10.3746/jkfn.2004.33.9.1522

Cited by

  1. Physicochemical Quality and Luminescence Characteristics of Gamma-irradiated Dried Fish Products vol.45, pp.2, 2013, https://doi.org/10.9721/KJFST.2013.45.2.167
  2. Comparison of Photostimulated Luminescence, Thermoluminescence, and Electron Spin Resonance Spectroscopic Analyses on Dried-spices Irradiated by Gamma Ray and Electron Beam vol.46, pp.2, 2014, https://doi.org/10.9721/KJFST.2014.46.2.256
  3. Identification of Pre-pasteurization or Pre-irradiation Treatment in Frozen Crushed Garlic Commercially Available in Korean Market vol.42, pp.10, 2013, https://doi.org/10.3746/jkfn.2013.42.10.1673
  4. Calibrated Photo-Stimulated Luminescence and E-Sensing Analyses Discriminate Korean Citrus Fruits Treated with Electron Beam vol.11, pp.11, 2018, https://doi.org/10.1007/s12161-018-1291-1

Acknowledgement

Supported by : 농림수산식품부