Estimating the initial absorbed dose of radiation in dried figs using EPR spectroscopy.

Dried figs were studied by Electron Paramagnetic Resonance (EPR) spectroscopy for identification of radiation treatment and dosage assessment. Gamma-irradiated samples show a multicomponent "sugar-like" EPR spectrum with line width of 6-8 mT, centered at g = 2.004. The investigation of the influence of the instrumental parameters microwave power and modulation amplitude on the EPR signal show saturation effect at microwave power above 2 mW and over modulation at modulation amplitude above 0.4 mT. Determination of the stability of radiation induced signals shows, that identification of previous radiation treatment is possible for a long time period after irradiation even more than one year. Dose-response curves of gamma-irradiated samples exhibits a linear response up to about 4 kGy and the saturation of the EPR signal at higher doses. A Single Aliquot Additive dosing method used to estimate the initial absorbed dose in irradiated dried fig flesh shows initial dose 0.25 kGy for the sample irradiated by 5 kGy and 3.7 kGy for those irradiated using 10 kGy. Taking into account the signal decay after 150 days of storage, the dose defined as initial should be 4.65 kGy for the 5 kGy irradiated sample and 8 kGy for that irradiated using 10 kGy.

Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review.

Irradiation of food in the world is becoming a preferred method for their sterilization and extending their shelf life. For the purpose of trade with regard to the rights of consumers is necessary marking of irradiated foodstuffs, and the use of appropriate methods for unambiguous identification of radiation treatment. One-third of the current standards of the European Union to identify irradiated foods use the method of the Electron Paramagnetic Resonance (EPR) spectroscopy. On the other hand the current standards for irradiated foods of plant origin have some weaknesses that led to the development of new methodologies for the identification of irradiated food. New approaches for EPR identification of radiation treatment of herbs and spices when the specific signal is absent or disappeared after irradiation are discussed. Direct EPR measurements of dried fruits and vegetables and different pretreatments for fresh samples are reviewed.