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  • Title: Detection of gamma-irradiated sesame seeds before and after roasting by analyzing photostimulated luminescence, thermoluminescence, and electron spin resonance.
    Author: Lee J, Kausar T, Kim BK, Kwon JH.
    Journal: J Agric Food Chem; 2008 Aug 27; 56(16):7184-8. PubMed ID: 18656935.
    Abstract:
    Sesame seeds were irradiated using a (60)Co irradiator (0-4 kGy) and then roasted (220 degrees C for 10 min). To identify the irradiation treatment, physical detection methods like photostimulated luminescence (PSL), thermoluminescence (TL), and electron spin resonance (ESR) have been investigated before and after roasting. The photon counts of the irradiated samples (nonroasted and roasted) were higher than those of nonirradiated ones, making it possible to distinguish the two samples. The threshold values of nonroasted and roasted samples increased linearly with the irradiation dose, respectively. The TL for the nonirradiated nonroasted and roasted samples presented a lower peak at about 300 degrees C, but irradiated samples showed a higher peak at around 150 degrees C. The areas of TL glow curves were 15 times higher in nonroasted as compared with roasted samples. TL ratio [integrated area of TL 1 (the first glow)/TL 2 (the second glow)] obtained by the reirradiation step was 0 in nonirradiated samples and more than 0.15 in irradiated samples. The radiation-induced ESR signals originating from cellulose were determined in irradiated samples before and after roasting.
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