IŞINLANMIŞ ÇÖREKOTU VE HAŞHAŞ ÖRNEKLERİNİN OSL TEKNİĞİ İLE TESPİTİ

Öz

Bu çalışmada, farklı markalara ait ışınlanmış çörek otu ve haşhaş örneklerinin hızlı, kolay ve ucuz tespiti için OSL (Optik Uyarmalı Lüminesans) okuyucunun kullanım potansiyeli mavi ışık uyarımı altında araştırıldı. Yerel marketlerden her bir gıda için üç farklı marka seçildi ve her marka gıda 1 kGy, 3 kGy, 5 kGy ve 7 kGy dozlarında Co-60 gama radyasyonu ile ışınlandı. Her bir doz için OSL sinyal şiddetleri hem ışınlamadan hemen sonra hem de ışınlamadan bir yıl sonra ölçüldü. Işınlanmayan örneklerin hiçbirinde OSL sinyali gözlenmezken, ışınlamadan sonra tüm örneklerin OSL sinyal şiddetlerinde önemli bir artış gözlendi. Ayrıca bazı haşhaş ve çörek otu markalarından elde edilen OSL sinyal şiddetlerinin, ışınlamadan bir yıl sonra dahi ışınlamanın belirlenmesine imkân verecek kadar yüksek olduğu belirlendi.

Anahtar Kelimeler

• OSL
• Işınlanmış Gıda
• Çörekotu
• Haşhaş
• Gama ışınlama

DETECTION OF IRRADIATED BLACK SEED AND POPPY SAMPLES BY OSL TECHNIQUE

Öz

In this study, the potential of using OSL (Optically Stimulated Luminescence) reader for fast, easy and inexpensive detection of irradiated black cumin and poppy samples of different brands was investigated under blue light excitation. Three different brands were selected for each food from local markets and each brand of food was irradiated with Co-60 gamma radiation at doses of 1 kGy, 3 kGy, 5 kGy and 7 kGy. OSL signal intensities for each dose were measured both immediately after irradiation and one year after irradiation. While no OSL signal was observed in any of the non-irradiated samples, a significant increase in OSL signal intensities was observed in all samples after irradiation. In addition, it was determined that the OSL signal intensities obtained from some poppy and black seed brands were high enough to allow the determination of irradiation even one year after irradiation.

Anahtar Kelimeler

• OSL
• irradiated food
• black cumin
• poppy
• gama irradiation

Kaynakça

1. Aleksieva, K. I. and Yordanov, N. D. (2018). Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review Food Research International 105 1019–1028, https://doi.org/10.1016/j.foodres.2017.11.072
2. Aydaş, C., Çam, S.T. (2017). Identification of irradiated foodstuffs using ESR microwave saturation. Appllied Radiation and. Isotopes 122:14-20, https://doi.org/10.1016/j.apradiso.2016.12.052
3. Aygun, G., Bozoğlu, F., Bulur, E. (2016). Detection of gamma irradiated spices with OSL method and its reliability. Natural Science and Discovery 2 (1):11-9 https://doi.org/10.20863/nsd.v2i1.33
4. Bayram, G., Delincee, H. (2004). Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food Control 15: 81– 91, https:// doi.org/10.1016/S0956- 7135(03)00018-5.
5. Bortolin, E., Boniglia, C., Colicchia, A., Alberti, A., Fuochi, P., Onari, S. (2007). Irradiated herbs and spices detection: light-induced fading of photo-stimulated luminescence response. International journal of Science and Research . 42:330–33, https:// doi. org/ 10. 1111/j. 1365- 2621. 2006. 01241.x
6. Bortolin, E., Carratua, B., Chiaravalleb, A.E., Schiavic, Gargiuloa, M.T., Mangiacottib, Di R. M. G. .C. Quattrinia, M. Tomaiuolob, C. Bonigliaa Detection of irradiated plant foods by photo- and thermally-stimulated luminescence(2019). Food Control 105: 113–122. https://doi.org/10.1016/j.foodcont.2019.05.027
7. Bortolin, E., Cardamone, C., . Chiaravalle, A.E., Carratù, B., Deiana, G., Di Noto, A. Di Schiavie, M.T., D'Ocaf,, M.C. , Gargiulo, R., Mangiacotti, M., Marchesani, G., Quattrini ,M.C., Tomaiuolo, M., Boniglia, C., (2020) . An inter-laboratory comparison to evaluate the suitability of EN 1787 standard to detect irradiation in plant-origin foods with health benefits. Food Control 117, 107326, https://doi.org/10.1016/j.foodcont.2020.107326
8. Catherine, C.O., Silva, A.V., De Alencar, M. (2013). Application of the OSL Dosimetry Technique in the Identification of Irradiated Foods Such as Condiments and Spices. International Nuclear Atlantic Conference . 24-29 .

9. Çam, S. T., Aydaş, C., Engin, B., Yüce, U.R. , Aydın, T., Polat, M. ( 2012). ESR and TL studies of irradiated Anatolian laurel leaf (Laurus nobilis L.), Radıation Effects and Defects, 167 (6): 1-11, https://doi:10.1080/10420150.2012.666243.
10. EN 1787 (2005). Determination of irradiated food containing cellulose: analysis by EPR. European Committee for Standardization, Brussels.
11. EN 1788 (2007). Thermoluminescence detection of irradiated food from which silicate minerals can be isolated. European Committee for Standardization, Brussels.
12. EN 13751 (2009). Foodstuffs – Detection of Irradiated Food Using Photostimulated Luminescence – European Committee for Standardization, Brussels.
13. Engin, B. (2007). Thermoluminescence parameters and kinetics of irradiated inorganic dust collected from black peppers. Food Control 18: 243-250. https://doi:10.1016/j.foodcont. 2005.10.002.
14. Jensen, L.B., Mckeewer, S.W.S., Wintle, A.G. (2003). Optically Stimulated Luminescence Dosimetry, Elsevier Science, London
15. Marcazzo, J., Sanchez-Barrerab, C.E., Urbina-Zavalab, A., Cruz-Zaragoza, E. (2015). Photostimulated luminescence detection and radiation effects on cinnamon (CinnamomumZeylanicum) spice. Appllied Radiation and. Isotopes 104:29–33, https:// doi. org/ 10. 1016/j. aprad iso. 2015. 06. 025
16. Nikolaos, A.K., Tsirliganis, N.C. (2019). Optically Stimulated Luminescence Investigation of Chicken Bones towards Their Use at Food Post-Sterilization and Retrospective Dosimetry. Applied Radiation and Isotopes 154 :108889. https://doi.org/10.1016/j.apradiso.2019.108899
17. Paksu, U, Aydaş, C. ¸Yüce, U.R., Aydın, T., Polat, M., Engin, B., (2013). ESR and TL investigations on gamma irradiated linden (Tilia vulgaris Radiation and Environmental Biophysics 52(2) : 255-267, https://doi:10.1007/s00411-013-0465-x.
18. Roman-Lopez, J.,B Lozano,K. Ibarra , J.I. Guzman-Casta˜neda, J.A.I. Diaz-Gongora Cruz-Zaragoza, E. (2022). Continuous-wave optically stimulated luminescence properties of Guajillo chilli polyminerals exposed to gamma radiation. Applied Radiation and Isotopes. 179, 110021, https://doi.org/10.1016/j.apradiso.2021.110021
19. TS EN 1784 (2005). Gıda Maddeleri - Katı Yağ İçeren Işınlanmış Gıdaların Belirlenmesi - Hidrokarbonların Gaz Kromatografik Analizi Yöntemi.
20. Yüce, U.R. (2021). Use of optically stimulated luminescence (OSL) in the detection of irradiated spices. Radiation and Environmental Biophysics 60: 359–364, https://doi.org/10.1007/s00411-021-00908-8
21. Yüce, U.R., Aydın, T.A. (2021). Çeşitli Gıda Numunelerinin Işınlanıp Işınlanmadığının Termolüminesans (Tl) Tekniği İle Belirlenmesi Konusunda Yapılan Bir Uluslararası Karşılaştırma Çalışması. GIDA 46 (1) : 97-109, https:// doi: 10.15237/gida.GD20084