DETECTION OF IRRADIATED FOODS BY ESR AND TL METHODS IN THE SCOPE OF INTERCOMPARISON TESTS

Yıl 2020, Cilt: 32 Sayı: 1, 73 - 84, 23.09.2020

Semra Tepe Çam Canan Aydaş Tetik Talat Aydın

Öz

Different kinds of foodstuffs such as spices and legumes (leguminosae) have been investigated whether they are irradiated or not according to TS EN standards. These investigations have been performed as intercomparion tests on detection of irradiated foodstuffs between different laboratories in Radiation and Accelerator Technologies Department (earlier called Sarayköy Nuclear Research and Training Center -SANAEM) of Turkish Atomic Energy Authority (TAEA) and Magnetic Resonance Laboratory of Physics Engineering Department in Hacettepe University to fulfill the accreditation requirements of TS EN ISO/IEC 17025 standard. SANAEM's Quality Management Section (QMS) organized these intercomparison tests by carrying out stages such as the provision of foodstuffs, irradiation, distribution of samples to laboratories and evaluation of results. The samples were irradiated with Co-60 gamma cell at the SANAEM. Randomly coded samples were provided to the laboratories. The foodstuffs samples were analyzed using various methods proposed as EN standards: (1) Physical techniques TS EN 1787: Electron Spin Resonance (ESR) technique for foodstuffs containing cellose and TS EN 1788: thermoluminescence (TL) technique and biological techniques. The results evaluation was done according to criteria as correctly detection of irradiated /unirradiated samples by the QMS. We present here the details of physical methods applying ESR ans TL techniques to detect irradiated/unirradiated foods which were chickpea, beans, lentil red, red mullet,lentil green, mint, cumin, ground cumin, thyme, black pepper, red pepper and pistachio. As QMS reported, the results of ESR and TL methods were considered satisfactory like all methods. It can be concluded that immediate reach of samples to the laboratories after irradiation and relatively higher irradiation doses of samples lead to all methods being successful in this intercomparison tests, even though biological techniques are screening methods.

Anahtar Kelimeler

Keywords: foodstuffs, irradiation, EN 1787 -1788, ESR and TL

Destekleyen Kurum

TAEK

Proje Numarası

A3.H1.P5.07

Kaynakça

• 1) Anonymous. Wholesomeness of Irradiated Food. (1981). Report of Joint FAO/IAEA/WHO Expert Commitiee. World Health Organisation, Geneva. Technical Report Series 659.
• 2) Bayram G. & Delincée H. (2004). Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food Control, 15, 2,81-91.
• 3) Raffi, J., Evans, J.C., Agnel, J.P., Rowlands, C.C. & Lesgards, G. (1989). ESR analysis of irradiated frog's legs and fishes. Applied Radiation and Isotopes 40, 1215-1218.
• 4) Desrosiers, M.F. (1991). Electron spin resnance for monitoring radiation-processed meats containing bone. Journal of Food Science. 56, 1104- 1105.
• 5) Raffi,J., Yordanov,N.D., Chabane,S., Douifi,L., Gancheva,V. & Ivanova,S. (2000). Identification of Irradiation Treatment of Aromatic Herbs, Spices and Fruits by Electron Paramagnetic Resonance and Thermoluminescence. Spectrochim. ActaA, 56, 409–416.
• 6) Korkmaz, M. & Polat, M. (2001). Radical kinetics and characterization of the free radicals in gamma irradiated red pepper. Radiation Physics and Chemistry, 62, 411–421.
• 7) Polovka, M., Brezova,V., Stasko,A., Mazur, M., Suhaj, M. & Simko, P. (2006). EPR investigations of gamma-irradiated ground black pepper. Radiation Physics and Chemistry, 75, 309–321.
• 8) EN 13708, Determination of Irradiated Food Containing Crystalline Sugar:Analysis by EPR. (2001). European Committee for Standardization: Brussels.
• 9) EN 1786, Detection of Irradiated Food Containing Bone: Analysis by Electron Paramagnetic Resonance. (1997). European Committee for Standardization: Brussels.
• 10) EN 1787, Determination of Irradiated Food Containing Cellulose: Analysis by EPR. (2000). European Committee for Standardization: Brussels.
• 11) Yordanov, N.D. & Gancheva,V. (2000). A new approach for extension of the identification period of irradiated cellulose containing foodstuffs by EPR spectroscopy. Applied Radiation and Isotopes. 52, 195–198.
• 12) Engin, B., Aydaş, C. & Polat, M. (2011). Detection of gamma irradiated fig seeds by analysing electron spin resonance. Food Chemistry. 126, 1877–1882.
• 13) Yordanov, N.D. & Aleksieva, K. (2004). X- and Q- band studies on fine powders of irradiated plants. New approach for detection of their radiation history by using Q-band EPR spectrometry. Radiation Physics and Chemistry. 69, 59–64.
• 14) Yordanov, N.D., Aleksieva, K. & Mansour,I. (2005). Improvement of the EPR detection of irradiated dry plants using microwave saturation and thermal treatment. Radiation Physics and Chemistry. 73, 55–60.
• 15) Franco, R.W.A., Martin-Neto, L., Kato, M.S.A., Furlan, G.R., Walder, J.M.M. & Colnago, L.A. (2004). Identification of irradiation treatment in black pepper by electron paramagnetic resonanceInt. Journal of Food Science and Technology. 39, 395–401.
• 16) Aleksieva, K., Lagunov, O., Dimov, K. & Yordanov, N.D. (2011). EPR Study on Non-and Gamma-Irradiated Herbal Pills. Radiation Physics and Chemistry. 80, 767–770.
• 17) Kwon J.H., Shahbaz H.M., & Jae-Jun. (2014). Advanced Electron Paramagnetic Resonance Spectroscopy for the Identification of Irradiated Food. American laboratory 46,1,1-4.
• 18) EN 1788, Foodstuffs Thermoluminescence Detection of Irradiated Food from which Silicate Minerals can be Isolated. (2001). European Committee for Standardization: Brussels.
• 19) Engin, B. (2007). Thermoluminescence parameters and kinetics of irradiated inorganic dust collected from black peppers. Food Control. 18, 243–250.
• 20) Correcher,V. & Garcia-Guinea, J. (2011).Application of the EN 1788 European standard for the control of saffron, pepper and blends. Food Control. 22, 173–179.
• 21) Araujo, M.M. (2008) .Application of the microbiological method DEFT/APC and DNA comet assay to detect ionizing radiation processing of minimally processed vegetables,IAEA INIS-BR-5636.
• 22) Aydaş, C., Engin, E., Polat, M. & Aydın, T.(2008). Electron spin resonance study of γ-irradiated Anatolian chickpea (Cicer arietinum L.). Radiation Effects & Defects in Solids. 163, 1, 7–17.