Effect of Ionizing Radiation on Folates in Food

Müller, H.; Diehl, J.F.

doi:10.1006/fstl.1996.0026

Cited by 16 publications

(16 citation statements)

References 10 publications

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“…They observed that FA solutions (pH 9.2) absorptions gradually decreased with increasing absorbed doses from 2 to 10 krad as well as from 2 to 10 Mrad. Müller and Diehl (1996) analyzed the effect of ionizing radiation on folates in spinach, green cabbage and Brussels sprouts and revealed that a radiation dose of 2.5 kGy caused about 10% loss of total folates. It is important to highlight that the low water content of these samples and food matrix itself could explain this low FA percentage loss compared to our results with FA aqueous solutions.…”

Section: Resultsmentioning

confidence: 99%

Mechanism of folic acid radiolysis in aqueous solution

Araújo

Marchioni

Villavicencio

et al. 2015

LWT - Food Science and Technology

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Chemical compounds studied in this article: Folic acid (PubChem CID: 6037) 4aminobenzoic acid (PubChem CID: 978) p-aminobenzoyl-L-glutamic acid (PubChem CID: 196473) N-(4-nitrobenzoyl)-L-glutamic acid hemihydrate (PubChem CID: 95525) pterine-6-carboxylic acid (PubChem CID: 70361) pteroic acid (PubChem CID: 95054) xanthopterin monohydrate (PubChem CID: 2723796) 6-(hydroxymethyl)pterin (PubChem CID: 69736) a b s t r a c t Folates compounds are a B group vitamin vital for important biochemical processes like DNA synthesis and repair and in certain biological reactions as a cofactor. Folic acid (FA) is composed of a pteridine ring, p-aminobenzoic acid and glutamate moieties. Separately, the three moieties have no vitamin activity. Folate deficiency can lead to increased risk of several pathologies. FA is known to be a sensitive compound, easily degraded by pH, light, heat and food processing. Food irradiation is a process exposing food to ionizing radiations to reduce storage losses, extend shelf life and microbiological safety. Radiation treatment produces oxygen radicals and thereby induces oxidative damage in biomolecules such as proteins, lipids, DNA and vitamins. In the present work, aqueous FA solutions are submitted to electronbeam (E-beam) radiation in a dose range of 0.25e10 kGy. Upon irradiation, main FA radio-products are quantified by HPLC. E-beam processing undergoes radiolysis to yield some known FA photoproducts and also new radio-products are formed: 6-(hydroxymethyl)pterin and N-(4-nitrobenzoyl)-L-glutamic acid. A radio-degradation pathway of FA is also discussed.

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Section: Resultsmentioning

confidence: 99%

Mechanism of folic acid radiolysis in aqueous solution

Araújo

Marchioni

Villavicencio

et al. 2015

LWT - Food Science and Technology

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“…However, these results were not compared with total folate retention or with the retention of other vitamers of folic acid, maybe because 5-CH 3 -H 4 folate was likely to be the predominant folate form in these foods. The effects of irradiation on different folate vitamers in some fresh and dehydrated foods were studied recently, and the tested doses (2.5, 5 and 10 kGy) affected H 4 folate, 5-CH 3 -H 4 folate and 5-formyltetrahydrofolate (5-HCO-H 4 folate) equally (6). One of the most labile folate forms, H 4 folate, is present in large quantities in some foods of animal origin.…”

Section: Introductionmentioning

confidence: 99%

Oven-baking and Frozen Storage Affect Folate Vitamer Retention

Vahteristo

Lehikoinen

Ollilainen

et al. 1998

LWT - Food Science and Technology

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“…In the case of folic acid an experiment undertaken with hamburgers enriched with up to 2.4 mg folic acid/100g revealed that folic acid levels decreased 20-30% following irradiation with a dose of 2 kGy;no additional decrease was observed at the higher dose of 4 kGy (Galan et al, 2010). An ionising radiation of 2.5 kGy caused about 10% loss of total folates in spinach, green cabbage and Brussel sprouts (Müller and Diehl, 1996). Changes reported for total ascorbate in orange juice that was gamma irradiated up to 8.7 kGy revealed an approximate linear loss of 2.7% for each kGy increase .…”

Section: Vitaminsmentioning

confidence: 99%

Scientific Opinion on the Chemical Safety of Irradiation of Food

Flavourings¹

2011

EFSA Journal

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Irradiation (gamma rays, electrons or X-rays) is applied to foods for improving food safety and removing and reducing pests that are harmful to plants or plant products. As ionising radiation passes through food, it creates a trail of chemical transformations by primary and secondary radiolysis effects. The main reported radiolytic products are certain hydrocarbons and 2-alkylcyclobutanones produced from the major fatty acids in food, and some cholesterol oxides and furans. Most of these substances are also formed in food that has been subjected to other processing treatments and are thus not exclusively formed by irradiation. Furthermore, the quantities in which they occur in irradiated food are not significantly higher than those being formed in heat treatments. Since the last SCF opinion in 2003, several in vitro genotoxicity studies on irradiated foods have been published. The available data indicate that at least some 2-alkylcyclobutanones may induce DNA damage in vitro. No in vivo genotoxicity studies are available; however, a genotoxic hazard in humans is considered unlikely by the Panel in view of the plausible indirect mechanism underlying the genotoxicity of alkylcyclobutanones in vitro. Concerning other radiolytic products no new relevant toxicological studies have been reported. The weight of evidence from recent literature regarding biological effects supports the food classes and radiation doses specified in previous SCF opinion in 2003. The only new contrary evidence was indicated in publications on leukoencephalomyelopathy in cats which have been fed mainly or exclusively with highly irradiated feed. However a clear mechanistic explanation in terms of risk assessment has not been established. Considering that only a very limited quantity of food is irradiated in Europe currently, the Panel is of the view that there is not an immediate cause for concern. However, the relevance of the cats studies for human health should be clarified.

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Effect of Ionizing Radiation on Folates in Food

Cited by 16 publications

References 10 publications

Mechanism of folic acid radiolysis in aqueous solution

Mechanism of folic acid radiolysis in aqueous solution

Oven-baking and Frozen Storage Affect Folate Vitamer Retention

Scientific Opinion on the Chemical Safety of Irradiation of Food

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