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KMID : 0380620140460020256
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 2 p.256 ~ p.261
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Comparison of Photostimulated Luminescence, Thermoluminescence, and Electron Spin Resonance Spectroscopic Analyses on Dried-spices Irradiated by Gamma Ray and Electron Beam
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Jeong Jin-Hwa
Ahn Jae-Jun
Baek Ji-Yeong
Kim Hyo-Young
Kwon Joong-Ho
Jin Chang-Hyun
Jeong Il-Yun
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Abstract
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This study was conducted to determine the effect of gamma-ray and electron-beam irradiation on dried spices (blackpepper, red pepper, parsley, and basil) using the photostimulated luminescence (PSL), thermoluminescence (TL) and electronspin resonance (ESR) methods. The spices were irradiated at 0, 1, 5, and 10 kGy. All non-irradiated spices had photon counts(PCs) less than 700 PCs. The PCs of three irradiated spices (red pepper, parsley, and basil) were clearly distinguishable fromthose of non-irradiated ones, exhibiting PSL signals higher than 5000 PCs. However, negative PSL counts (<700 PCs) wereobtained for most irradiated black pepper, except those irradiated with 5 kGy gamma rays and 10 kGy electron-beams. TL glowcurves of the irradiated spices showed a higher peak at 150-250oC. TL ratios were found to be less than 0.1 for non-irradiatedspices and higher than 0.1 for irradiated ones. No ESR signal was observed for any irradiated spice except red pepper, whichdisplayed cellulose-based ESR spectra. Therefore, the results suggest that the PSL, TL, and ESR methods are effective detectiontechniques for dried spices irradiated with electron beams as well as gamma rays
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KEYWORD
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PSL, TL, ESR, dried spice, irradiation, gamma ray, electron beam
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