Skip to main content
SpringerLink
Log in

Potential use of the activation energy value calculated from the thermoluminescence glow curves to detect irradiated food

  • Published:
Journal of Radioanalytical and Nuclear Chemistry Aims and scope Submit manuscript

Abstract

We herein report on the calculation of the activation energy (E a) from the thermoluminescence (TL) glow curves performed by the initial rise method that allows us to discriminate between irradiated and non-irradiated sesame seeds. E a values of natural TL (0.68 ± 0.03 eV) and gamma-induced TL (never lower than 0.82 ± 0.02 eV) appear as a complementary criterion to be used differentiating between irradiated and non-irradiated foodstuffs with the position and the intensity of the main peak of the TL emission. In addition, E a values taken from irradiated sesame samples at different doses (1, 5 and 10 kGy) and stored up to 15 months after being processed were compared to a ‘positive’ Spanish blend (i.e. at least one component was commercially irradiated).

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. EN 1788 (2001) Thermoluminescence detection of irradiated food from which silicate minerals can be isolated. European Committee for Standardization, Brussels

    Google Scholar 

  2. McKeever SWS (1985) Thermoluminescence of solids. Cambridge Univ. Press, New York

    Book  Google Scholar 

  3. Correcher V, Gomez-Ros JM, Garcia-Guinea J (2004) Radiation effect on the 400 nm-thermoluminescence emission of a potassium rich feldspar. Radiat Meas 38(4–6):689–693

    Article  CAS  Google Scholar 

  4. Correcher V, Gomez-Ros JM, Garcia-Guinea J, Lis M, Sanchez-Munoz L (2008) Calculation of the activation energy in a continuous trap distribution system of a charoite silicate using initial rise and TL glow curve fitting methods. Radiat Meas 43:269–272

    Article  CAS  Google Scholar 

  5. Favalli A, Furetta C, Cruz-Zaragoza E, Reyes A (2006) Computerized glow curve deconvolution of thermoluminescent emission from polyminerals of Jamaica Mexican flower. Radiat Eff Defects Sol 161:591–602

    Article  CAS  Google Scholar 

  6. Rawat NS, Kulkarni MS, Mishra DR, Bhatt BC, Sunta CM, Gupta SK, Sharma DN (2009) Use of initial rise method to analyze a general-order kinetic thermoluminescence glow curve. Nucl Instrum Methods B 267:3475–3479

    Article  CAS  Google Scholar 

  7. Chen R, McKeever SWS (1997) Theory of thermoluminescence and related phenomena. World Scientific Publishing, Singapore

    Book  Google Scholar 

  8. Correcher V, Muniz JL, Gomez-Ros JM (1998) Dose dependence and fading effect of the thermoluminescence intensities in gamma-irradiated paprika. J Sci Food Agric 76:149–155

    Article  CAS  Google Scholar 

  9. Garcia-Guinea J, Correcher V (2000) Luminescence spectra of alkali feldspars: influence of crushing on the ultraviolet emission band. Spectrosc Lett 33(1):103–113

    Article  CAS  Google Scholar 

  10. Beneitez P, Correcher V, Millan A, Calderon T (1994) Thermoluminescence analysis for testing the irradiation spices. J Radioanal Nucl Chem 185:401–410

    Article  CAS  Google Scholar 

  11. Bøtter-Jensen L, Duller GAT (1992) A new system for measuring optically stimulated luminescence from quartz samples. Nucl Tracks Radiat Meas D 20:549–553

    Article  Google Scholar 

  12. Calderon T, Correcher V, Millan A, Beneitez P, Rendell HM, Larsson M, Townsend P, Wood RA (1995) New data on thermoluminescence of inorganic dust from herbs and spices. J Phys D Appl Phys 28:415–423

    Article  CAS  Google Scholar 

  13. Correcher V, García-Guinea J (2011) Application of the EN1788 European standard for the control of saffron, pepper and blends. Food Control 22:173–179

    Article  CAS  Google Scholar 

  14. Garcia-Guinea J, Correcher V, Sanchez-Munoz L, Finch AA, Hole DE, Townsend PD (2007) On the luminescence emission band at 340 nm of stressed tectosilicate lattices. Nucl Instrum Methods A 580:648–651

    Article  CAS  Google Scholar 

  15. World Health Organization (1980) Wholesomeness of irradiated food, report of a joint FAO/lAEA (OIEA)/WHO (OMS) expert committee, technical report series 659. WHO, Geneva

    Google Scholar 

Download references

Acknowledgments

This work has been partially supported by the Ministerio de Sanidad, Política Social e Igualdad-CIEMAT (2010/2931) contract.

Author information

Authors and Affiliations

  1. CIEMAT, Av. Complutense 40, 28040, Madrid, Spain

    V. Correcher

  2. CSIC, Museo Nacional de Ciencias Naturales, C/José Gutierrez Abascal 2, 28006, Madrid, Spain

    J. Garcia-Guinea

Authors
  1. V. Correcher
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. J. Garcia-Guinea
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to V. Correcher.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Correcher, V., Garcia-Guinea, J. Potential use of the activation energy value calculated from the thermoluminescence glow curves to detect irradiated food. J Radioanal Nucl Chem 298, 821–825 (2013). https://doi.org/10.1007/s10967-013-2473-3

Download citation

  • Received:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10967-013-2473-3

Keywords

Search

Navigation