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Can irradiation of spices be detected by chemiluminescence

Journal Article:

Abstract

Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices.
Authors:
Publication Date:
Jan 01, 1987
Product Type:
Journal Article
Reference Number:
DEN-88-010669; EDB-88-157685
Resource Relation:
Journal Name: Fleischwirtschaft; (Germany, Federal Republic of); Journal Volume: 67:11
Subject:
60 APPLIED LIFE SCIENCES; 63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.; 38 RADIATION CHEMISTRY, RADIOCHEMISTRY, AND NUCLEAR CHEMISTRY; RADIOPRESERVATION; MONITORING; SPICES; CHEMICAL RADIATION EFFECTS; CALIBRATION; CHEMILUMINESCENCE; RADIATION DOSES; STORAGE; CHEMISTRY; DOSES; IRRADIATION; LUMINESCENCE; PRESERVATION; RADIATION CHEMISTRY; RADIATION EFFECTS; 553004* - Agriculture & Food Technology- Food Protection & Preservation- (1987-); 560120 - Radiation Effects on Biochemicals, Cells, & Tissue Culture; 400600 - Radiation Chemistry
OSTI ID:
6908363
Research Organizations:
Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany, F.R.). Inst. fuer Biochemie
Country of Origin:
Germany
Language:
German
Other Identifying Numbers:
Journal ID: CODEN: FLEIA
Submitting Site:
DEN
Size:
Pages: 1410-1418
Announcement Date:

Journal Article:

Citation Formats

Delincee, H. Can irradiation of spices be detected by chemiluminescence. Germany: N. p., 1987. Web.
Delincee, H. Can irradiation of spices be detected by chemiluminescence. Germany.
Delincee, H. 1987. "Can irradiation of spices be detected by chemiluminescence." Germany.
@misc{etde_6908363,
title = {Can irradiation of spices be detected by chemiluminescence}
author = {Delincee, H}
abstractNote = {Chemiluminescence (CL) has been reported as a reliable identification measure for radiation processed spices. Luminescence intensities, however, vary considerably from one spice to another. Even for one spice from various producers, different results have been obtained. One of the main drawbacks of CL is its poor reproducibility. Attempts to reduce the variability have so far been unsuccessful. Since the CL response is frequently a non-monotone function of dose, the applied radiation dose cannot be estimated unequivocally. Attempts to establish an internal standard were not successful. A further hindrance for dose estimation is the fading of luminescence with storage time. In the case of juniper berries 50-78% of the irradiated samples could be identified correctly, depending on selection criteria. With marjoram, however, only one out of five samples could be identified. Variations in the radiation conditions did not change CL. However, an increase in CL was also noted in some experiments with fumigated spices. The CL measurement as a single tool for identifying radiation processed spices seems at the moment not to fulfil the requirements of reliable detection. A combination of methods may eventually allow identification of irradiated spices.}
journal = {Fleischwirtschaft; (Germany, Federal Republic of)}
volume = {67:11}
journal type = {AC}
place = {Germany}
year = {1987}
month = {Jan}
}