Effects of Radiation Doses on the Photostimulated Luminescence Response of Certain Herbs and Spices

Open access


Ionizing radiation applied on food eliminates harmful microorganisms, prevents sprouting and delays ripening. All methods for detection of irradiated food are based on physical, chemical, biological or microbiological changes caused by the treatment with ionizing radiation. When minerals are exposed to ionizing radiation, they accumulate radiation energy and store it in the crystal lattice, by which some electrons remain trapped in the lattice. When these minerals are exposed to optical stimulation, trapped electrons are released. The phenomenon, called optically stimulated luminescence or photostimulated luminescence, occurs when released electrons recombine with holes from luminescence centers in the lattice, resulting in emission of light with certain wavelengths.

In this paper, the results of measurements performed on seven different samples of herbs and spices are presented. In order to make a comparison between luminescence signals from samples treated with different doses, unirradiated samples are treated with Co-60 with doses of 1 kGy, 5 kGy and 10 kGy. In all cases it was shown that the higher the applied dose, the higher the luminescence signal.

[1] Miller, R.B. (2005). Electronic irradiation of foods. Springer.

[2] Padua, W.G. Food Irradiation. Department of Food Science and Human Nutrition.

[3] Meier, W. (1991). Analysis of irradiated food. Mikrochimica Acta, 104(1), 71−79.

[4] Manzoli, J.E., Rosa, F.M.L., Silva Felix, J., Monteiro, M. (2007). Migration measurements from plastic packaging: a simulation study on influence of initial concentration profile. Metrol. Meas. Syst., 14(1), 117−124.

[5] Goulas, A.E., Stahl, M., Riganakos, K.A. (2008). Effect of various parameters on detection of irradiated fish and oregano using the ESR and PSL methods. Food control, 19(11), 1076−1085.

[6] Analytical methods for post-irradiation dosimetry of foods – Technical report. (1993). IUPAC.

[7] Cutrubinis, M., Delincee, H., Stahl, M., Roder, O., Schaller, H. J. (2005). Detection methods for cereal grains treated with low and high energy electrons. Radiation Physics and Chemistry, 72(5), 639−644.

[8] Soika, C., Delincee, H. (2000). Thermoluminescence Analysis for Detection of Irradiated Food – Luminescence Characteristics of Minerals for Different Types of Radiation and Radiation Doses. Academic Press, 33, 431−439.

[9] Ahn, J., Kim, G., Akram, K., Kim, K., Kwon, J. (2012). Luminescence characteristics of minerals separated from irradiated onions during storage under different light conditions. Radiation Physics and Chemistry, 81(8), 1215−1219.

[10] D’Oca, M.C., Bartolotta, A., Cammilleri, C., Giuffrida, S., Parlato, A., Di Stefano, V. (2009). The additive dose method for dose estimation in irradiated oregano by thermoluminescence technique. Food control, 20(3), 304−306.

[11] Kim, B.K., Akram, K., Kim, C.T., Kang, N.R., Lee, J. W., Ryang, J.H., Kwon, J.H. (2012). Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis. Radiation Physics and Chemistry, 81(8), 1220−1223.

[12] Directive 1999/2/EC of the European Parliament and of the Council, 1999.

[13] Directive 1999/3/EC of the European Parliament and of the Council, 1999.

[14] Law of food safety and products and materials that come in contact with food, of the Statute of Republic of Macedonia (Official Gazette of Republic of Macedonia, No. 54/2002 and 84/2007).

[15] Regulation for specific security requirements of the food produced by ionizing radiation (Official Gazette of Republic of Macedonia, No. 63/2014).

[16] The SUERC Pulsed Photostimulated Luminescence Irradiated Food Screening System − User Manual.

[17] MKS EN 13751:2011 Foodstuffs – Detection of irradiated food using photostimulated luminescence.

[18] Bortolin, E., Boniglia, C., Calicchia, A., Alberti, A., Fuochi, P., Onori, S. (2007). Irradiated herbs and spices detection: light-induced fading of the photo-stimulated luminescence response. International Journal of Food Science and Technology, 42(3), 330−335.

[19] Bayram, G., Delincée, H. (2004). Identification of irradiated Turkish foodstuffs combining various physical detection methods. Food control, 15(2), 81−91.

[20] Ahn, J., Kim, G., Akram, K., Kim, K., Kwon, J. (2012). Effect of storage conditions on photostimulated luminescence of irradiated garlic and potatoes. Food Research International, 47(3), 315−320.

[21] Jo, D., Kim, B., Kausar, T., Kwon, J. (2008). Study of photostimulated- and thermo-luminescence characteristics for detecting irradiated kiwifruit. Journal of Agricultural and Food Chemistry, 56(4), 1180−1183.

[22] Ginovska, M., Spasevska H., Stojanovska-Georgievska L., Sandeva, I., Kochubovski, M. (2016). Procedure for detection and control of irradiated food. Journal of Environmental Protection and Ecology, 17(1), 402−412.

Metrology and Measurement Systems

The Journal of Committee on Metrology and Scientific Instrumentation of Polish Academy of Sciences

Journal Information

IMPACT FACTOR 2016: 1.598

CiteScore 2016: 1.58

SCImago Journal Rank (SJR) 2016: 0.460
Source Normalized Impact per Paper (SNIP) 2016: 1.228


All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 36 36 9
PDF Downloads 15 15 5