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

dc.creatorCruz Zaragoza, Epifanio
dc.creatorMarcazzo, Salvador Julian
dc.creatorChernov, V.
dc.date2012-02
dc.date.accessioned2023-08-31T00:21:17Z
dc.date.available2023-08-31T00:21:17Z
dc.identifierhttp://hdl.handle.net/11336/196432
dc.identifierCruz 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
dc.identifier0969-806X
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8543344
dc.descriptionIonizing 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.
dc.descriptionFil: Cruz Zaragoza, Epifanio. Universidad Nacional Autónoma de México; México
dc.descriptionFil: 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
dc.descriptionFil: Chernov, V.. Universidad Nacional Autónoma de México; México
dc.formatapplication/pdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherPergamon-Elsevier Science Ltd
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0969806X12000291
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.radphyschem.2012.01.024
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subjectHERBS
dc.subjectIRRADIATED FOOD
dc.subjectPHOTOSTIMULATED LUMINESCENCE
dc.subjectPOLYMINERAL
dc.subjectSPICES
dc.subjectTHERMOLUMINESCENCE
dc.subjecthttps://purl.org/becyt/ford/1.3
dc.subjecthttps://purl.org/becyt/ford/1
dc.titlePhoto- and thermally stimulated luminescence of polyminerals extracted from herbs and spices
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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