Identification of X-ray-irradiated hazelnuts by electron spin resonance (ESR) spectroscopy

Chiappinelli, Andrea; Mangiacotti, Michele; Tomaiuolo, Michele; Trotta, Gabriele; Marchesani, Giuliana; Chiaravalle, Antonio Eugenio

doi:10.1007/s00217-019-03349-2

Cited by 16 publications

(6 citation statements)

References 12 publications

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“…1-3; spectra in middle and at bottom). The radiationinduced side peaks were found to be consistent with reported studies on irradiation of different food additives (Chiappinelli et al 2019).…”

Section: Assessment Of the Epr Signalssupporting

confidence: 89%

Detection of radiation treatment of spices using Electron Spin Resonance Spectroscopy Technique

Khan¹,

Shahid

2021

J Spices Arom Crops

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Use of ionising radiation for commercial sterilisation to increase the hygienic quality of spices is increasing worldwide. Among several detection methods, Electron Spin Resonance (ESR) spectroscopy is one of the reliable techniques for irradiated foods containing some hard and dried parts. Spices are therefore candidates of such a method and radiation treated spices can be detected. The purpose of the present work was to identify the radiation treatment of spices like cinnamon, cardamom, ginger and rosemary using the sensitive technique of ESR spectroscopy. The spice samples were irradiated to 5, 10, 15 and 20 kilogray (kGy) or unirradiated and the samples were dried in vacuum oven and were placed into quartztubes for ESR measurement. On measurements, the unirradiated samples were found to show the ESR-signal at g-value of 2.004 that is typical in case of plant foods containing cellulose. Whereas, the irradiated samples showed a formation of a new paramagnetic structure that appeared in the form of a triplet-signal, attributed to radiation-induced cellulose radical. The clear difference between the nature of ESR signals in case of unirradiated and irradiated samples provided the evidence of the radiation treatment of spices samples. It is therefore concluded that radiation treatment of spices can be identified using sensitive ESR spectroscopy during a storage period of three to ten months.

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Section: Assessment Of the Epr Signalssupporting

confidence: 89%

Detection of radiation treatment of spices using Electron Spin Resonance Spectroscopy Technique

Khan¹,

Shahid

2021

J Spices Arom Crops

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“…No false positive results were obtained with hazelnuts and walnuts, which indicated that the nuts had not been bleached. As expected and recently reported for hazelnuts and walnuts by Chiappinelli et al (2019) and Tomaiuolo et al (2018), the intensity of the satellite lines decreased with time (Fig. 7), but they were still visible for a long time (two years Bortolin, et al Food Control 117 (2020) 107326 after irradiation and more).…”

Section: Fruitsupporting

confidence: 88%

“…Fig. 8. b shows an evident decrease also of the central peak which supports the presence in that structure of not stable radiation-induced signals already reported in literature and, in particular, of a central line belonging to the same structure of the satellite lines, as confirmed by Chiappinelli et al (2019) and Tomaiuolo et al (2018). Peanuts provided slightly different results; 2 out of 15 samples were Bortolin, et al Food Control 117 (2020) 107326 not correctly identified and the fading was faster (Fig.…”

Section: Fruitsupporting

confidence: 84%

“…It uses the Electron Spin Resonance (ESR) technique to identify the radical induced in cellulose by ionising radiation; this radical yields an ESR spectrum characterised by two weak satellite lines at a specific distance (about 6.0 mT) from each other and symmetrically located on the sides of an intense peak detectable in untreated samples as well. The central peak, whose intensity strongly increases after irradiation, is indeed the results of the superposition of different signals including the central component of the two satellite lines (Bortolin, Bustos Griffin, Cruz-Zaragoza, De Coste, & Onori, 2006;Chiappinelli et al, 2019;Franco et al, 2004;Tomaiuolo et al, 2018). The application of the https://doi.org/10.1016/j.foodcont.2020.107326 Received 24 December 2019; Received in revised form 17 April 2020; Accepted 27 April 2020 method is simple and time-saving: no laborious sample preparation is required and the measurement usually takes a few minutes.…”

Section: Introductionmentioning

confidence: 88%

“…In addition, once validated the method does not require confirmation of the nonnegative results. The method has been internationally validated through trials for pistachio nut shells, strawberries and paprika (Linke et al, 1995;Linke et al, 1996;Raffi, 1992;Raffi, Stevenson, Kent, Thiery, & Belliardo, 1992;Schreiber et al, 1993;Schreiber et al, 1996) but, in principle, it could be applicable to all vegetables containing cellulose (Chiappinelli et al, 2019;Jeong, Akram, Ahn, & Kwon, 2014;Jo, Kyung, Park, & Kwon, 2016;Maghraby, Salama, Sami, Mansour, & El Sayed, 2014;Raffi et al, 1989;Sezer, Ece, Uslu, Osmen, & Savin, 2019;Shahbaz, Akram, Ahn, & Kwon, 2013;Tomaiuolo et al, 2018). In practice, however, its reliability in detecting irradiation is limited when the sample has a low content of crystalline cellulose and/or a high moisture content, which favours radical recombination leading to false negative results (Bortolin, Bustos Griffin, Cruz-Zaragoza, De Coste, & Onori, 2006;Kwon, Ahn, Akram, Son, & Lee, 2013;Yordanov, Lagunov, & Dimov, 2009).…”

Section: Introductionmentioning

confidence: 99%

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An inter-laboratory comparison to evaluate the suitability of EN 1787 standard to detect irradiation in plant-origin foods with health benefits

et al. 2020

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This paper reports the results of a study carried out to verify the applicability of the EN 1787 method, which uses the Electron Spin Resonance (ESR) technique for the identification of irradiated plant-origin foods with health benefits. The method was tested on samples of herbal ingredients of Plant Food Supplements (PFSs), nuts and fresh blueberries. Untreated and irradiated samples of Camellia sinensis (leaves) Ginkgo biloba (leaves), Glycine max (seeds), Silybum marianum (fruits), Vaccinium myrtillus (fruits), almonds, hazelnuts, peanuts, pistachios, walnuts and fresh blueberries were analysed. The work includes an inter-laboratory blind test involving five Italian laboratories that perform routine analyses for the official control of irradiated food. A total of 180 untreated and irradiated samples of PFS ingredients, nuts and fresh blueberries were analysed. The analyses on the irradiated samples were replicated even a long time after irradiation (up to two years depending on the matrix) to test the reliability of the method throughout the shelf life of the products. The results were matrix-dependent: all the 5 kGy irradiated nuts and the 1 kGy-irradiated blueberries were correctly classified, whereas herbal ingredients showed complex ESR spectra with spurious signals which often prevented the correct classification of the sample.

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Magnetic Properties

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Teixeira

2023

Food Physics

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Identification of X-ray-irradiated hazelnuts by electron spin resonance (ESR) spectroscopy

Cited by 16 publications

References 12 publications

Detection of radiation treatment of spices using Electron Spin Resonance Spectroscopy Technique

Detection of radiation treatment of spices using Electron Spin Resonance Spectroscopy Technique

An inter-laboratory comparison to evaluate the suitability of EN 1787 standard to detect irradiation in plant-origin foods with health benefits

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