Detection of Gamma-Irradiation Treatment in Imported Spices by ESR Spectroscopy

ESR spectroscopy에 의한 감마선 조사된 수입 향신료의 검지

  • Han, Jeong-Eun (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute) ;
  • Lee, Eun-Jeong (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute) ;
  • Yang, Jae-Seung (Laboratory for Detection of Irradiated Foods, Korea Atomic Energy Research Institute)
  • 한정은 (한국원자력연구소 식품검지실) ;
  • 이은정 (한국원자력연구소 식품검지실) ;
  • 양재승 (한국원자력연구소 식품검지실)
  • Published : 2003.12.01

Abstract

Electron spin resonance (ESR) spectroscopy was used to investigate the effects of irradiation doses and storage times on three spices. Three imported spices (Brassica juncea, Origanum vulgare, Laurus nobilis) were irradiated with doss of 0, 1, 5 and 10 kGy using a Co-60 irradiator at room temperature. ESR signals were measured from each sample by a Bruker-EPR spectrometer. The gamma-irradiated Brassica and Laurus nobilis exhibited characteristic signals, which were different from those of the non-irradiated ones. Non-irradiated and irradiated Origanum vulgare exhibited single lines, with higher ESR signals in irradiated sample than in non-irradiated sample. The ESR signals increased linearly with increasing irradiation doses $(1{\sim}10kGy)$. A strong positive correlation coefficient $(R^2=0.9939{\sim}0.9993)$ was obtained between the irradiation doses and the corresponding ESR signal intensities. Although the ESR signal intensities decreased with storage time, signals from the three irradiated spices were observed even after 12 weeks of storage at room temperature.

ESR spectroscopy를 이용하여 방사선 조사된 수입산 향신료 3종에서 생성된 ESR 신호 크기에 조사선량과 저장기간이 미치는 영향을 조사하였다. 수입산 향신료 3종(겨자, 오레가노, 월계수)를 0, 1, 5 및 10kGy의 Co-60 감마선을 조사한 후, 이를 시료로 Bruker-EPR spectrometer를 이용하여 ESR 신호를 측정하였다. 실험결과 조사 직후 감마선 조사된 겨자와 월계수는 조사시료에서 특유의 신호를 나타내어 비조사시료와 뚜렷이 구별할 수 있었고 오레가노는 비조사시료에서 single- line을 보였으나 조사시료와 비교하여 신호 크기가 매우 커서 비조사시료와 쉽게 구별할 수 있었다. 모든 적용선량$(1{\sim}10kGy)$의 범위에서 조사선량이 증가함에 따라 ESR 신호 크기가 증가하였으며, 조사선량과 생성된 ESR 신호 크기와의 상관계수인 $R^2$ 값은 $0.9939{\sim}0.9993$의 높은 값을 나타내었다. 또 상온에서 12주 후에도 ESR spectroscopy를 이용하여 방사선 조사의 여부를 확인할 수 있었다.

Keywords

References

  1. Diehi, J.F. Potentical and current applications of food irradiation, pp. 291-339. In: Safety of Irradiated Foods. 2nd ed., Marcel Dekker Inc., New York, USA (1995)
  2. Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture. Report of the Project Review Committee Meeting of the Asian Regional Cooperation Project on Food Irradiation, (RAS/0/22), 7-9 April, Bangkok, Thailand (1998)
  3. IAEA. International atomic energy agency homepage (www.iaea.org/icgfi) (2002)
  4. Byun, M.W. and Yook, H.S. Internal and external situation of irradiation technology utilization in the food and pubic health industry. Korean J. Food Preserv. 10: 106-123 (2003)
  5. Delincee, H. Detection of food treated with ionizing radiation. Trends Food Sci. Technol. 9: 73-82 (1998) https://doi.org/10.1016/S0924-2244(98)00002-8
  6. IAEA. Analytical detection methods for irradiated foods. A review of current literature. IAEA-TECDOC-587, 172 (1991)
  7. Raffi, J.J. and Benzaria, S.M. Identification of irradiated foods by electron spin resonance techniques. J. Radial. Steril. 1: 281-304 (1993)
  8. Stachowics, w., Strzelozak-Burlinska, G. and Michalik, J. Application of electron paramagnetic resonance spectroscopy for control of irradiated food. J. Sci. Food. Agric. 58: 407-415 (1992) https://doi.org/10.1002/jsfa.2740580316
  9. Kiyak, N. Identification of irradiated lentils. J. Biol. Phys. 19: 15-18 (1993) https://doi.org/10.1007/BF00700127
  10. Hargreares, J., Meste, M.L., Cornec, M. and Popieau, Y. Electron spin resonance studies of wheat protein fractions. J. Agric. Food Chem. 42: 2698-2702 (1994) https://doi.org/10.1021/jf00048a010
  11. Chosdu, R., Erizal, Iriawan, T. and Hilmy, N. The effect of irradiation on curcumin component of curcuma domestica. Radial. Phys. Chem. 46: 663-667 (1995) https://doi.org/10.1016/0969-806X(95)00238-S
  12. Chung, H.W. and Kwon, J.H. Detection and absorbed-dose estimation of electron beam-irradiated dried vegetable using ESR spectroscopy. J. Korean Soc. Food Sci. Nutr. 28: 882-885 (1999)
  13. Nam, H.S. and Yang, J.S. Detection of gamma-irradiated spices by ESR spectroscopy. J. Korean Soc. Food Sci. Nutr. 30: 239-242 (2001)
  14. Jesus, E.F.O., Rossi, A.M. and Lopes, R.T. Identification and dose determination using ESR measurement in flesh of irradiated vegetable products. Appl. Radial. Isotopes 52: 1375-1383 (2000) https://doi.org/10.1016/S0969-8043(00)00098-1
  15. Raffi, J., Yordanov, N.D., Chabane, S., Douifi, L., Gancheva, V. and Ivanova, S. Identification of irradiation treatment of aromatic herbs, spices and fruits by electron paramagnetic resonance and thermoluminescence. Spectrochimica Acta Part A. 56: 409-416 (2000) https://doi.org/10.1016/S1386-1425(99)00252-8
  16. Delincee, H. and Soika, C. Improvement of the ESR detection of irradiated food containing cellulose employing a simple extraction method. Radial. Phys. Chem. 63: 437-441 (2002) https://doi.org/10.1016/S0969-806X(01)00533-3
  17. Helle, N. and Linke, B. ESR for detecting gamma irradiated foodstuffs, pp. 8-9. Bruker Report 91/92 (1992)
  18. Yordanov, N.D., Gancheva, v.. Radicheva, M., Hristova, B., Guelev, M. and Penchev, O. Comparative identification of irradiated herbs by the methods of electron paramagnetic resonance and thermoluminescence. Spectrochimica Acta Part A. 54: 2413-2419 (1998) https://doi.org/10.1016/S1386-1425(98)00221-2
  19. Sanderson, D.C.W., Carmichael, L. and Fisk, S. Establishing luminescence methods to detect irradiated foods. Food Sci. Technol. Today 12: 97-102 (1998)
  20. Bayram, G. and Delincee, H. Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food Control. In press (2003)