ABSTRACT
Electron paramagnetic resonance and thermoluminescence signals induced by gamma irradiation in some herbs, spices and fruits were systematically studied in order to detect the treatment. Using European protocols the validity and effectiveness of these two techniques are compared in regard to time of storage after irradiation.
Subject(s)
Food Irradiation , Fruit/radiation effects , Magnoliopsida/radiation effects , Spices/radiation effects , Electron Spin Resonance Spectroscopy , Food Analysis/methods , Fruit/chemistry , Luminescence , Magnoliopsida/chemistry , Reproducibility of Results , Spices/analysisABSTRACT
This paper makes a point about the identification of irradiated foodstuffs by means of electron paramagnetic resonance (EPR) or electron spin resonance (ESR). EPR is the most accurate method for such routine applications since radicals are stabilised for a long time in all (or part of) foods that are in solid and dry states; consequently, EPR can be applied to meat and fish bones, fruit and relative products (from vegetal origin). More details are given for mollusc shells, such as oysters and mussels.
