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Identification Characteristics of Irradiated Dried Red Pepper during Storage by Analysis of Thermoluminescence, DNA Comet, and DEFT/APC  

Kim, Byeong-Keun (Department of Food Science and Technology, Kyungpook National University)
Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.6, 2004 , pp. 851-856 More about this Journal
Abstract
Minerals separated from irradiated dried red pepper (whole) at 2.5 kGy or higher showed typical thermoluminescence (TL) glow curves ($TL_1$) at around $150^{\circ}C$, which increased with irradiation dose. The TL ratio ($TL_1/TL_2$) through re-irradiation step at 1 kGy enhanced reliability of TL identification results. DNA comet assay indicated that the intact cell was observed in non-irradiated pepper (seed), while some long tails were found in irradiated ones, showing relationship between irradiation dose and tail length. Log DEPT/APC values increased in proportion to irradiation doses in powdered and whole peppers. Based on overall results, irradiated dried red peppers could be screened using DNA comet assay or log DEFT/APC, and moreover the identification results were verified by TL analysis.
Keywords
red pepper; irradiation; thermoluminescence; DNA comet assay; DEFT/APC;
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Times Cited By KSCI : 1  (Citation Analysis)
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