Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices

Autores
Cruz Zaragoza, Epifanio; Marcazzo, Salvador Julian; Chernov, V.
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ionizing radiation processing is a widely employed method for preservative treatment of foodstuffs. Usually it is possible to detect irradiated herbs and spices by resorting to luminescence techniques, in particular photo- and thermostimulated luminescence. For these techniques to be useful, it is necessary to characterize the response to radiation of each particular herb or spice. In this work, the thermoluminescence (TL) and photostimulated luminescence (PSL) properties of inorganic polymineral fractions extracted from commercial herbs and spices previously irradiated for disinfestation purposes have been analyzed. Samples of mint, cinnamon, chamomile, paprika, black pepper, coriander and Jamaica flower were irradiated from 50 to 400 Gy by using a beta source. The X-ray diffraction (XRD) analysis has shown that the mineral fractions consist mainly of quartz and feldspars. The PSL and TL response as a function of the absorbed dose, and their fading at room temperature have been determined. The TL glow curves have been deconvolved in order to obtain characteristic kinetics parameters in each case. The results of this work show that PSL and TL are reliable techniques for detection and analysis of irradiated foodstuffs.
Fil: Cruz Zaragoza, Epifanio. Universidad Nacional Autónoma de México; México
Fil: Marcazzo, Salvador Julian. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física Arroyo Seco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Chernov, V.. Universidad Nacional Autónoma de México; México
Materia
HERBS
IRRADIATED FOOD
PHOTOSTIMULATED LUMINESCENCE
POLYMINERAL
SPICES
THERMOLUMINESCENCE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/196432
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/196432
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spicesCruz Zaragoza, EpifanioMarcazzo, Salvador JulianChernov, V.HERBSIRRADIATED FOODPHOTOSTIMULATED LUMINESCENCEPOLYMINERALSPICESTHERMOLUMINESCENCEhttps://purl.org/becyt/ford/1.3https://purl.org/becyt/ford/1Ionizing radiation processing is a widely employed method for preservative treatment of foodstuffs. Usually it is possible to detect irradiated herbs and spices by resorting to luminescence techniques, in particular photo- and thermostimulated luminescence. For these techniques to be useful, it is necessary to characterize the response to radiation of each particular herb or spice. In this work, the thermoluminescence (TL) and photostimulated luminescence (PSL) properties of inorganic polymineral fractions extracted from commercial herbs and spices previously irradiated for disinfestation purposes have been analyzed. Samples of mint, cinnamon, chamomile, paprika, black pepper, coriander and Jamaica flower were irradiated from 50 to 400 Gy by using a beta source. The X-ray diffraction (XRD) analysis has shown that the mineral fractions consist mainly of quartz and feldspars. The PSL and TL response as a function of the absorbed dose, and their fading at room temperature have been determined. The TL glow curves have been deconvolved in order to obtain characteristic kinetics parameters in each case. The results of this work show that PSL and TL are reliable techniques for detection and analysis of irradiated foodstuffs.Fil: Cruz Zaragoza, Epifanio. Universidad Nacional Autónoma de México; MéxicoFil: Marcazzo, Salvador Julian. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física Arroyo Seco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; ArgentinaFil: Chernov, V.. Universidad Nacional Autónoma de México; MéxicoPergamon-Elsevier Science Ltd2012-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/196432Cruz Zaragoza, Epifanio; Marcazzo, Salvador Julian; Chernov, V.; Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices; Pergamon-Elsevier Science Ltd; Radiation Physics and Chemistry (Oxford); 81; 8; 2-2012; 1227-12310969-806XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0969806X12000291info:eu-repo/semantics/altIdentifier/doi/10.1016/j.radphyschem.2012.01.024info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:22:08Zoai:ri.conicet.gov.ar:11336/196432instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:22:09.237CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
title Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
spellingShingle Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
Cruz Zaragoza, Epifanio
HERBS
IRRADIATED FOOD
PHOTOSTIMULATED LUMINESCENCE
POLYMINERAL
SPICES
THERMOLUMINESCENCE
title_short Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
title_full Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
title_fullStr Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
title_full_unstemmed Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
title_sort Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
dc.creator.none.fl_str_mv Cruz Zaragoza, Epifanio
Marcazzo, Salvador Julian
Chernov, V.
author Cruz Zaragoza, Epifanio
author_facet Cruz Zaragoza, Epifanio
Marcazzo, Salvador Julian
Chernov, V.
author_role author
author2 Marcazzo, Salvador Julian
Chernov, V.
author2_role author
author
dc.subject.none.fl_str_mv HERBS
IRRADIATED FOOD
PHOTOSTIMULATED LUMINESCENCE
POLYMINERAL
SPICES
THERMOLUMINESCENCE
topic HERBS
IRRADIATED FOOD
PHOTOSTIMULATED LUMINESCENCE
POLYMINERAL
SPICES
THERMOLUMINESCENCE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.3
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Ionizing radiation processing is a widely employed method for preservative treatment of foodstuffs. Usually it is possible to detect irradiated herbs and spices by resorting to luminescence techniques, in particular photo- and thermostimulated luminescence. For these techniques to be useful, it is necessary to characterize the response to radiation of each particular herb or spice. In this work, the thermoluminescence (TL) and photostimulated luminescence (PSL) properties of inorganic polymineral fractions extracted from commercial herbs and spices previously irradiated for disinfestation purposes have been analyzed. Samples of mint, cinnamon, chamomile, paprika, black pepper, coriander and Jamaica flower were irradiated from 50 to 400 Gy by using a beta source. The X-ray diffraction (XRD) analysis has shown that the mineral fractions consist mainly of quartz and feldspars. The PSL and TL response as a function of the absorbed dose, and their fading at room temperature have been determined. The TL glow curves have been deconvolved in order to obtain characteristic kinetics parameters in each case. The results of this work show that PSL and TL are reliable techniques for detection and analysis of irradiated foodstuffs.
Fil: Cruz Zaragoza, Epifanio. Universidad Nacional Autónoma de México; México
Fil: Marcazzo, Salvador Julian. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Exactas. Instituto de Física Arroyo Seco; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina
Fil: Chernov, V.. Universidad Nacional Autónoma de México; México
description Ionizing radiation processing is a widely employed method for preservative treatment of foodstuffs. Usually it is possible to detect irradiated herbs and spices by resorting to luminescence techniques, in particular photo- and thermostimulated luminescence. For these techniques to be useful, it is necessary to characterize the response to radiation of each particular herb or spice. In this work, the thermoluminescence (TL) and photostimulated luminescence (PSL) properties of inorganic polymineral fractions extracted from commercial herbs and spices previously irradiated for disinfestation purposes have been analyzed. Samples of mint, cinnamon, chamomile, paprika, black pepper, coriander and Jamaica flower were irradiated from 50 to 400 Gy by using a beta source. The X-ray diffraction (XRD) analysis has shown that the mineral fractions consist mainly of quartz and feldspars. The PSL and TL response as a function of the absorbed dose, and their fading at room temperature have been determined. The TL glow curves have been deconvolved in order to obtain characteristic kinetics parameters in each case. The results of this work show that PSL and TL are reliable techniques for detection and analysis of irradiated foodstuffs.
publishDate 2012
dc.date.none.fl_str_mv 2012-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/196432
Cruz Zaragoza, Epifanio; Marcazzo, Salvador Julian; Chernov, V.; Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices; Pergamon-Elsevier Science Ltd; Radiation Physics and Chemistry (Oxford); 81; 8; 2-2012; 1227-1231
0969-806X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/196432
identifier_str_mv Cruz Zaragoza, Epifanio; Marcazzo, Salvador Julian; Chernov, V.; Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices; Pergamon-Elsevier Science Ltd; Radiation Physics and Chemistry (Oxford); 81; 8; 2-2012; 1227-1231
0969-806X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0969806X12000291
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.radphyschem.2012.01.024
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Pergamon-Elsevier Science Ltd
publisher.none.fl_str_mv Pergamon-Elsevier Science Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.22299

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