Methods for detection of irradiation of spices

Anna-Maija Sjöberg (Corresponding Author), Merja Manninen, Pia Härmälä, Sinikka Pinnioja

Research output: Contribution to journalArticleScientificpeer-review

19 Citations (Scopus)


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 für Lebensmittel-Untersuchung und -Forschung
Issue number2
Publication statusPublished - 1990
MoE publication typeA1 Journal article-refereed


Dive into the research topics of 'Methods for detection of irradiation of spices'. Together they form a unique fingerprint.

Cite this