2-Alkylcyclobutanones as Irradiation Dose Indicators in Irradiated Ground Beef Patties

Abstract

Alkylcyclobutanones have been recognized as chemical markers of irradiated lipid-containing foods since 1970. They are important because they are produced solely as a result of irradiation and not any other processing method. This study investigated the formation of 2-dodecylcyclobutanone (2-DCB) and 2-tetradec-5'-enylcyclobutanone (2-TDCB) in irradiated ground beef patties from commercial and noncommercial sources. Patties were irradiated using a (60)C source (gamma-irradiation) and electron beam irradiation, at five targeted absorbed doses of 0.5, 1.0, 2.5, 5.0, and 7.0 kGy. Commercially available irradiated patties were also studied. A supercritical fluid extraction (SFE) procedure was optimized and used for the extraction and isolation of the alkylcyclobutanones. Samples can be used for extraction without a prior cleanup step, which makes this procedure rapid and convenient to use. Identification and quantitation of the cyclobutanones were done by gas chromatography-mass spectroscopy. 2-DCB was detected in all of the irradiated samples (including commercial patties), and its concentration increased linearly with the irradiation dose. Electron beam irradiation produced a greater amount of 2-DCB compared to gamma-irradiation at dose levels >2.5 kGy. 2-TDCB was detected only at the two higher irradiation doses, whereas both marker compounds were not detected in the non-irradiated samples.

Analysis of 2-alkylcyclobutanones for detection of food irradiation: Current status, needs and prospects

“…Blanch et al (2009) using SPME-GC-MS found a limit of detection of 0.3 mg/kg 2-DCB. The detection limit for 2-ACBs from beef extracted by SFE (Gadgil et al, 2002(Gadgil et al, , 2005 was not provided but levels of 0.02 mg/kg were reported for a 0.5 g beef sample. Horvatovich et al (2006) compared the detection limit for standards of 2-ACBs and monounsaturated 2-ACBs when analysed using both CI and EI ionisation.…”

Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods

“…To reduce the extraction time and improve selective extraction for 2-alkylcyclobutanones, supercritical fluid extraction (Tewfik et al 1999;Horvatovich et al 2000Horvatovich et al , 2002bGadgil et al 2002), accelerated solvent extraction (Obana et al 2005(Obana et al , 2006, and direct solvent extraction (Tewfik 2008) have been employed instead of Soxhlet extraction and have succeeded in a greatly reduced extraction time to about 30-90 min.…”

Development of a novel biosensor based on F0F1-ATPase for the detection of 2-dodecylcyclobutanone in irradiated beef

“…Although this process is considered a safe food preserving method, to comply with both national and international legislation and to enhance consumer confidence, it is necessary to develop a reliable, convenient, and rapid method to distinguish irradiated from non-irradiated products (Hijaz, Kumar, & Smith, 2010). 2-Alkylcyclobutanones are radiolytic products that include 2-dodecylcyclobutanone (2-DCB) from palmitic acid and 2-tetradecylcyclobutanone (2-TCB) from stearic acid; these compounds have been used to detect irradiated lipid-containing foods (Blanch, Caja, Flores, & Castillo, 2009;Elliott, Hamilton, Stevenson, McCaughey, & Boyd, 1995;Gadgil, Hachmeister, Smith, & Kropf, 2002;Horvatovich, Miesch, Hasselmann, Delinceée, & Marchioni, 2005;Obana, Furuta, & Tanaka, 2005;Soncin et al, 2012;Zhao, Wang, Li, Li, & Ha, 2012) 2-Alkylcyclobutanones are considered unique radiolytic products because they are not formed during cooking or any other heat-processing methods.…”