Abstract
In this study, the validity of using the optically stimulated luminescence (OSL) technique as a scanning method for the detection of irradiated foodstuffs was investigated. Gamma-irradiated thyme, mint and clove samples were stimulated with a continuous wave blue light (CW-OSL) and their OSL signal sensitivity and stability properties were measured. While no OSL signal was observed for all non-irradiated spices, a significant increase in the intensity of OSL signals was noted for all samples after irradiation with 5 kGy, 10 kGy and 20 kGy. It was also observed that the measured OSL signals were well above the background level even after one year of irradiation. It is therefore concluded that irradiated thyme, mint and clove samples can clearly be identified using the CW-OSL technique without any pre-treatment even one year after irradiation. This result indicates that, where spices contain sufficient silicate minerals, the CW-OSL technique could be used as a method for detecting irradiation.
Similar content being viewed by others
References
Akselroda MS, Bztter-Jensen BL, Mckeewer SWS (2007) Optically stimulated luminescence and its use in medical dosimetry. Radiat Measurement 41:78–99. https://doi.org/10.1016/j.radmeas.2007.01.004
Aydaş C, Çam ST (2017) Identification of irradiated foodstuffs using ESR microwave saturation. Appl Radiat Isot 122:14–20. https://doi.org/10.1016/j.apradiso.2016.12.052
Aygun G, Bozoğlu F, Bulur E (2016) Detection of gamma irradiated spices with OSL method and its reliability. Nat Sci Dis 2(1):9. https://doi.org/10.20863/nsd.44208
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
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. Int J Food Sci Technol 42:330–335. https://doi.org/10.1111/j.1365-2621.2006.01241.x
Catherine CO, Silva AV, 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—INAC Associação Brasileira De Energia Nuclear-Aben. 24–29
Chung HW, Delincée H, Han S-B, Hong J-H, Kim HY, Kwon JH (2006) Characteristics of DNA Comet, Photostimulated luminescence, thermoluminescence and hydrocarbon in perilla seeds exposed to electron beam. J Food Sci 67(7):2517–2522. https://doi.org/10.1111/j.1365-2621.2002.tb08769.x
Cruz-Zaragoza E, Marcazzó J, Chernov V (2012) Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices. Radiat Phys Chem 81(8):1227–1231. https://doi.org/10.1016/j.radphyschem.2012.01.024
Cruz-Zaragoza E, Roman-Lopez J, Ramos Córdoba D, Furett AC, Santiago M, Marcazzó J (2015) Luminescence detection and dose assessment of irradiated Yerba Mate (Ilex paraguariensis) tea leaves. Appl Radiat Isot 100:75–78. https://doi.org/10.1016/j.apradiso.2014.11.022
EN 13708 (2001) Detection of irradiated food containing crystalline sugar: analysis by EPR. European Committee for Standardization, Brussels
EN 13751 (2009) Foodstuffs-detection of irradiated food using photostimulated luminescence—European Committee for Standardization, Brussels
EN 1786 (1997) Detection of irradiated food containing bone: analysis by ESR spectroscopy. European Committee for Standardization, Brussels
EN 1787 (2000) Determination of irradiated food containing cellulose: analysis by ESR spectroscopy. European Committee for Standardization, Brussels
EN 1788 (2007) Thermoluminescence detection of irradiated food from which silicate minerals can be isolated. European Committee for Standardization, Brussels
Ginovska M, Spasevska H, Stojanovska-Georgievska L, Sandeva I, Kochubovski M (2016) Procedure for detection and control of irradiated food. J Environ ProtEcol 17(1):402–412. https://doi.org/10.1016/j.radphyschem.2012.01.024
IAEA, PI, A33E (1991) International atomic energy agency facts about food irradiation. IAEA, Vienna
Jensen LB, Mckeewer SWS, Wintle AG (2003) Optically Stimulated luminescence dosimetry. Elsevier Science, London
Kim Morehouse M, Komolprasert V (2004) Overview of irradiation of food and packaging with permission from ACS: ACS symposium series 875. Irradiation Food Packag 1:1–11. https://doi.org/10.1021/bk-2004-0875.ch001
Turkish Food codex legislation—regulation on food irradiation (2019)
Marcazzo J, Sanchez-Barrerab CE, Urbina-Zavalab A, Cruz-Zaragoza E (2015) Photostimulated luminescence detection and radiation effects on cinnamon (CinnamomumZeylanicum) spice. ApplRadiatIsot 104:29–33. https://doi.org/10.1016/j.apradiso.2015.06.025
Nikolaos AK, Tsirliganis NC (2019) Optically stimulated luminescence investigation of chicken bones towards their use at food post-sterilization and retrospective dosimetry. ApplRadiatIsot 154:108889. https://doi.org/10.1016/j.apradiso.2019.108899
Sádecká J (2007) Irradiation of spices—review. Czech J Food Sci 25(5):231–242
Sandeva I, Spasevska H, Ginovska M (2017) Effects of radiation doses on the photostimulated luminescence response of certain herbs and spices. MetrolMeasSyst 24(1):143–151. https://doi.org/10.1515/mms-2017-0003
SCF/CS/NF/IRR/24 (2003) Final revision of the opinion of the scientific committee on food on the irradiation of food. https://ec.europa.eu/food/sites/food/files/safety/docs/sci-com_scf_out193_en.pdf
Schreiber GA, Helle N, Bögl KW (1993) Dedection of irradiated food—methods and routine applications. Int J Radiat Biol 63(1):105–130. https://doi.org/10.1080/09553009314550141
World Health Organisation (1981) Wholesomeness of irradiated food, report of joint FAO/IAEA/WHO expert committee. World Health Organization, Geneva
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
There is no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Yüce, Ü.R. Use of optically stimulated luminescence (OSL) in the detection of irradiated spices. Radiat Environ Biophys 60, 359–364 (2021). https://doi.org/10.1007/s00411-021-00908-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00411-021-00908-8