Methods for detection of irradiation of spices

Anna-Maija Sjöberg, Merja Manninen, Pia Härmälä, Sinikka Pinnioja

Research output: Contribution to journalArticleScientificpeer-review

18 Citations (Scopus)

Abstract

Three types of methods for the identification of irradiation of spices were tested as potential control methods. The methods were microbiological, combining a direct epifluorescent filter technique (DEFT) with a total aerobic plate count (APC), a chemiluminescence method and chemical gas-chromatographic (GC) and GC mass-spectrometric (MS) methods for analysis of volatile oils of spices isolated by steam distillation. Twelve samples of spices, mainly peppers, were analysed before and after gamma-irradiation with doses of 10 and 50 kGy. The chemiluminescence measurements were performed before the irradiation and 10 and 100 days after the irradiation. The best methods for control purposes were the microbiological (DEFT+APC) methods combined with chemiluminescence measurements. No differences were detected between the irradiated and non-irradiated samples with the chemical methods.
Original languageEnglish
Pages (from-to)99-103
JournalZeitschrift fur Lebensmittel-Untersuchung und -Forschung
Volume190
Issue number2
DOIs
Publication statusPublished - 1990
MoE publication typeA1 Journal article-refereed

Fingerprint

Spices
spices
Chemiluminescence
irradiation
Irradiation
chemiluminescence
Gases
Luminescent Measurements
Steam
Volatile Oils
methodology
Distillation
plate count
Dosimetry
spice oils
control methods
gases
Luminescence
pepper
gamma radiation

Cite this

Sjöberg, Anna-Maija ; Manninen, Merja ; Härmälä, Pia ; Pinnioja, Sinikka. / Methods for detection of irradiation of spices. In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. 1990 ; Vol. 190, No. 2. pp. 99-103.
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title = "Methods for detection of irradiation of spices",
abstract = "Three types of methods for the identification of irradiation of spices were tested as potential control methods. The methods were microbiological, combining a direct epifluorescent filter technique (DEFT) with a total aerobic plate count (APC), a chemiluminescence method and chemical gas-chromatographic (GC) and GC mass-spectrometric (MS) methods for analysis of volatile oils of spices isolated by steam distillation. Twelve samples of spices, mainly peppers, were analysed before and after gamma-irradiation with doses of 10 and 50 kGy. The chemiluminescence measurements were performed before the irradiation and 10 and 100 days after the irradiation. The best methods for control purposes were the microbiological (DEFT+APC) methods combined with chemiluminescence measurements. No differences were detected between the irradiated and non-irradiated samples with the chemical methods.",
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Sjöberg, A-M, Manninen, M, Härmälä, P & Pinnioja, S 1990, 'Methods for detection of irradiation of spices', Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, vol. 190, no. 2, pp. 99-103. https://doi.org/10.1007/BF01193475

Methods for detection of irradiation of spices. / Sjöberg, Anna-Maija; Manninen, Merja; Härmälä, Pia; Pinnioja, Sinikka.

In: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, Vol. 190, No. 2, 1990, p. 99-103.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Methods for detection of irradiation of spices

AU - Sjöberg, Anna-Maija

AU - Manninen, Merja

AU - Härmälä, Pia

AU - Pinnioja, Sinikka

PY - 1990

Y1 - 1990

N2 - Three types of methods for the identification of irradiation of spices were tested as potential control methods. The methods were microbiological, combining a direct epifluorescent filter technique (DEFT) with a total aerobic plate count (APC), a chemiluminescence method and chemical gas-chromatographic (GC) and GC mass-spectrometric (MS) methods for analysis of volatile oils of spices isolated by steam distillation. Twelve samples of spices, mainly peppers, were analysed before and after gamma-irradiation with doses of 10 and 50 kGy. The chemiluminescence measurements were performed before the irradiation and 10 and 100 days after the irradiation. The best methods for control purposes were the microbiological (DEFT+APC) methods combined with chemiluminescence measurements. No differences were detected between the irradiated and non-irradiated samples with the chemical methods.

AB - Three types of methods for the identification of irradiation of spices were tested as potential control methods. The methods were microbiological, combining a direct epifluorescent filter technique (DEFT) with a total aerobic plate count (APC), a chemiluminescence method and chemical gas-chromatographic (GC) and GC mass-spectrometric (MS) methods for analysis of volatile oils of spices isolated by steam distillation. Twelve samples of spices, mainly peppers, were analysed before and after gamma-irradiation with doses of 10 and 50 kGy. The chemiluminescence measurements were performed before the irradiation and 10 and 100 days after the irradiation. The best methods for control purposes were the microbiological (DEFT+APC) methods combined with chemiluminescence measurements. No differences were detected between the irradiated and non-irradiated samples with the chemical methods.

U2 - 10.1007/BF01193475

DO - 10.1007/BF01193475

M3 - Article

VL - 190

SP - 99

EP - 103

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

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ER -