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Spectrophotometric analysis of irradiated spices

✍ Scribed by Ljubica Josimović; Ivana Čudina

Publisher
Elsevier Science
Year
1987
Weight
590 KB
Volume
38
Category
Article
ISSN
0883-2889

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✦ Synopsis

Seven different spices (thyme, cinnamon, coriander, caraway, pimento, paprika, black pepper) were treated by gamma radiation at an absorbed dose of 10 kGy, and the effect on chemical quality was determined. The effects of this dose were assessed by spectrophotometric analysis of some water-soluble constituents of spices (carbohydrates; carbonyl compounds) and on the content of water-insoluble steam-volatile oils. The colour of paprika and the content of piperine in pepper held in different packaging materials were measured in unirradiated and irradiated samples as a function of storage time. In all cases irradiation does not bring about any distinct qualitative or quantitative chemical changes based on spectrophotometric analysis of spice extracts.

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Electron accelerators may be used in food processing for the irradiation of various spices in both packaged and bulk form. The electron energy range of 2-10 MeV has been investigated, and basic technological parameters have been measured and calculated. Since these studies require suitable dosimetry