Identification of irradiation in coded black pepper samples by different physical methods (viscosimetry and ESR)

Citation
Z. Formanek et al., Identification of irradiation in coded black pepper samples by different physical methods (viscosimetry and ESR), ACT ALIMENT, 28(1), 1999, pp. 103-109
Citations number
8
Categorie Soggetti
Food Science/Nutrition
Journal title
ACTA ALIMENTARIA
ISSN journal
01393006 → ACNP
Volume
28
Issue
1
Year of publication
1999
Pages
103 - 109
Database
ISI
SICI code
0139-3006(199903)28:1<103:IOIICB>2.0.ZU;2-E
Abstract
The experiment had been carried out on four black pepper samples coded A, B , C, D. Two physical methods (viscosimetry with two different sample prepar ation and electron spin resonance) were used to detect irradiated samples. Both viscosimetry preparation methods (10% for heat gelatinization, 8% for non heat gelatinization) showed significant differences in apparent viscosi ty of coded samples and gave similar results at the examined concentrations . However, hear gelatinization gives greater differences in viscosity betwe en the different samples. All the examined methods showed that sample D was not irradiated, but samples A and C were irradiated. Regarding the results of viscosity measurements sample A and C had to be irradiated at about 8 k Gy (according to the calculations of identification number from the literat ure and our experience). Sample B could have been irradiated at a very low level or long ago according to ESR results, but it was not. irradiated acco rding to the results of viscosimetry. identification of irradiation >8 kGy in black pepper samples is possible using these methods after one month sto rage at ambient temperature. In well organised conditions all the measureme nts can be carried out in 3 h. The applied dose for coded black pepper samples were the following: A = 8 k Gy, B = 0 kGy, C = 8 kGy, D = 0 kGy.