Improvement of the ESR detection of irradiated food containing cellulose employing a simple extraction method

Fruit may be irradiated at rather low doses, below 1 kGy in combination treatments or for quarantine purposes. To improve the ESR detection sensitivity of irradiated fruit de Jesus et al. (Int. J. Food Sci. Technol. 34 (1999) 173.) proposed extracting the fruit pulp with 80% ethanol and measuring th...

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Bibliographic Details
Published inRadiation physics and chemistry (Oxford, England : 1993) Vol. 63; no. 3; pp. 437 - 441
Main Authors Delincée, Henry, Soika, Christiane
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.03.2002
Subjects
Electron spin resonance
Food irradiation detection
Fruit
Herbs and spices
Herbs and spices
Fruit
Food irradiation detection
Electron spin resonance
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Summary:Fruit may be irradiated at rather low doses, below 1 kGy in combination treatments or for quarantine purposes. To improve the ESR detection sensitivity of irradiated fruit de Jesus et al. (Int. J. Food Sci. Technol. 34 (1999) 173.) proposed extracting the fruit pulp with 80% ethanol and measuring the residue with ESR using low power (0.25 mW) for detection of ‘cellulosic’ radicals. An improvement in ESR sensitivity using the extraction procedure could be confirmed in this paper for strawberries and papayas. In most cases, a radiation dose of 0.5 kGy could be detected in both fruits even after 2–3 weeks storage. In addition, some herbs and spices were also tested, but only for a few of them the ESR detection of the ‘cellulosic’ signal was improved by previous alcoholic extraction. As an alternative to ESR measurements, other detection methods like DNA Comet Assay and thermoluminescence were also tested.
ISSN:0969-806X
1879-0895
DOI:10.1016/S0969-806X(01)00533-3