FOOD IRRADIATION, JAPAN
Online ISSN : 1884-3611
Print ISSN : 0387-1975
ISSN-L : 0387-1975
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Volume 48, Issue 1
Displaying 1-8 of 8 articles from this issue
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  • Analysis of Radicals Induced in Irradiated Cereal Flour Using ESR
    Shoei Kawamura, Keigo Kishita, Masahiro Kikuchi, Yasuhiko Kobayashi, M ...
    2013 Volume 48 Issue 1 Pages 3-10
    Published: September 30, 2013
    Released on J-STAGE: April 01, 2014
    DOIhttps://doi.org/10.5986/jrafi.48.3
    JOURNAL FREE ACCESS
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    Using electron spin resonance (ESR) spectroscopy, we revealed radicals induced in cereal flour irradiated with gamma-ray or electron beam. Sample was wheat and rice. We detected a broad singlet signal at g = 2.0. It consists of a singlet signal and a triplet signal. It suggested that the singlet signal is originated from organic free radicals and the triplet signal is from 14N. There were no differences of ESR spectra between irradiated wheat flour and rice flour. The signal intensity of radiation induced radical was tend to increase following with the increase of radiation dose level. After radiation treatment, relaxation time of radiation induced radical was changed during storage. T1 was decreased and T2 was increased. In this study, the relaxation time is calculated using the parameters obtained from the ESR signal. It is necessary to analyze the relaxation time directly with pulsed ESR spectroscopy in future.
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  • Analysis of Decay of Radicals Induced in Irradiated Foods During Long Storage
    Keigo Kishita, Shoei Kawamura, Hideo Nakamura, Masahiro Kikuchi, Yasuh ...
    2013 Volume 48 Issue 1 Pages 11-18
    Published: September 30, 2013
    Released on J-STAGE: April 01, 2014
    DOIhttps://doi.org/10.5986/jrafi.48.11
    JOURNAL FREE ACCESS
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    By electron spin resonance (ESR) spectroscopy, we revealed free radicals in γ-ray irradiated foods ; black pepper, green coffee bean, cereal flour and ginseng. We also analyzed the decay behavior of radiation induced free radicals during long storage. The ESR spectrum of experimental irradiated foods consists of a sextet signal centered at g =2.0 and a singlet signal at the same g -value position and a singlet signal at g =4.0. The ESR spectrum of the cereal flour sample showed only singlet signal at g = 2.0. The singlet signal at g =2.0 is originated from organic free radicals and its peak intensity showed the dependence of γ-ray radiation dose levels. But the signal intensity was decreased during storage. Only after 3 hours of radiation treatment the peak intensity was decreased fast and after that the intensity was decreased slowly. The analysis of radical decay process using the simulation methods based on the theory of reaction speed, the three decay behavior was showed. It is considered that at least three or more kinds of radicals were induced in irradiated foods and in decay during long time storage.
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  • Effects of γ-Irradiation on Larval and Adult Stages of Tribolium castaneum (Red Flour Beetle)
    Amena Sultana, Ikuko Minami, Ryuji Ichiba, Mohammad Issak, Mikiro Tada ...
    2013 Volume 48 Issue 1 Pages 19-23
    Published: September 30, 2013
    Released on J-STAGE: April 01, 2014
    DOIhttps://doi.org/10.5986/jrafi.48.19
    JOURNAL FREE ACCESS
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    Food irradiation using γ-rays is one of powerful tools to reduce insect infestation in crops and spices. We examined the effects of γ-irradiation on larvae and adults of Tribolium castaneum. Eclosion for larvae was completely inhibited by irradiation at 500 Gy. A survival rate for adults was markedly reduced by irradiation at more than 500 Gy. The neutral comet assay presented that irradiation irreversibly increased DNA damage at 500 and 1000 Gy and transiently increased DNA damage at 100 Gy, suggesting possible DNA repair in larvae and adults stages. These results indicate that γ-irradiation at 500 Gy is available to eradicate the beetle at larval and adults stages.
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  • Detection of Irradiation History for Health Foods
    –Calcium Salt of Organic Acid and Its Basic Ingredient–
    Masayuki Sekiguchi, Seiko Nakagawa, Shunji Yunoki, Yoshimi Ohyabu
    2013 Volume 48 Issue 1 Pages 24-30
    Published: September 30, 2013
    Released on J-STAGE: April 01, 2014
    DOIhttps://doi.org/10.5986/jrafi.48.24
    JOURNAL FREE ACCESS
    Supplementary material
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    Calcium carbonate and calcium salt of organic acid are well-known food additives used for the improvement of the shelf life and eating quality of health food. Calcium carbonate is a precursor in the synthesis of calcium salts of organic acid. Certain calcium carbonates made of natural limestone mined from very old stratum have silicate minerals exposed to a low level of natural radiation over a long period of time and food additives derived from calcium carbonates contained of such silicate minerals are possible to classify as irradiated foods by PSL and TL analysis in spite of non-irradiation. The study of calcium carbonates and calcium salts of organic acid obtained from different producers were allow to provided appropriate decisions by using the information of both the TL response (Glow1 peak temperature and TL ratio) and PSL ratio. ESR measurements of radicals in such food additives caused by gamma- irradiation were effective tool for correctly determining for irradiation history of those because the measurements were not affected by silicate minerals contained in those.
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  • Detection of 2-alkylcyclobutanones in Irradiated Meats and Salmon by Shaking Extraction
    Tomoaki Tsutsumi, Rika Adachi, Satoshi Takatsuki, Daisuke Nei, Hiromi ...
    2013 Volume 48 Issue 1 Pages 31-37
    Published: September 30, 2013
    Released on J-STAGE: April 01, 2014
    DOIhttps://doi.org/10.5986/jrafi.48.31
    JOURNAL FREE ACCESS
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    2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB) are specific radiolytic products in irradiated lipid-containing food and can be used to detect irradiation of foodstuffs. Here, we evaluated a rapid shaking extraction method to detect irradiation in beef, pork, chicken and salmon. The amounts of DCB and TCB extracted by the shaking extraction method were 77- 121% of those by the conventional Soxhlet extraction method in irradiated meats and salmon. The selected ion-mode chromatograms of DCB and TCB obtained from both extractions were visually inspected, but showed no significant differences. These results suggest that the shaking extraction method achieved similar extraction efficiencies for DCB and TCB to the Soxhlet extraction method. Finally, we used the shaking extraction method to detect irradiation in beef, pork, chicken and salmon irradiated at 0.5 kGy or 1 kGy. All of the non-irradiated samples were judged negative and all of the irradiated samples were judged positive. Overall, our results indicate that the shaking extraction is a useful method for extracting DCB and TCB from meats and salmon. The main advantage of this method is the short extraction time (approximately 1 h), thereby allowing rapid detection of irradiated meats and salmon.
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