Effects of high-energy radiation on the lipids of fish

Dubravcic, Milan F.; Nawar, W. W.

doi:10.1021/jf60163a042

Cited by 34 publications

(14 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Irradiation of milk fat in sealed cans under vacuum produced H 2 , CO, CO 2 , C 5 _ 17 nalkane and 1-alkene, C I0 -i8 and Ci 6 _,7 alkadiene, C 5 _i 2 m-alkanals, C )0 gammalactone and C 10 _i2 delta-lactone (66). Radiolytic products from beef, pork, corn, and soybean, olive, safflower, and cotton seed oil irradiated under vacuum with doses ranging from 5 to 60 kGy have been reported (67)(68)(69). Hydrocarbons, aldehydes, methyl esters, and free fatty acids were the major classes of volatile compounds formed from these food products.…”

Section: Lipidsmentioning

confidence: 99%

Food irradiation‐chemistry and applications∗

Thakur

Singh

1994

Food Reviews International

132

View full text Add to dashboard Cite

Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a "process in waiting." Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food-borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world.

show abstract

Section: Lipidsmentioning

confidence: 99%

Food irradiation‐chemistry and applications∗

Thakur

Singh

1994

Food Reviews International

132

View full text Add to dashboard Cite

show abstract

“…Gamma radiation treatments caused a loss of tocopherols in the peanut oil extracted (Bhatti et al, 2010). Since Nawar's group (Champagne and Nawar, 1969;Dubravcic and Nawar, 1969) reported that some hydrocarbons are exclusively produced by the γ-radiation of lipids and lipid-containing foods, hydrocarbons have been extensively studied as markers to detect the irradiation of foods. Two types of hydrocarbons are predominantly produced by the irradiation of fatty acids: a hydrocarbon that has one carbon less than the parent fatty acid (C n -1 ) and a hydrocarbon that has two carbons less and an additional double bond at position 1 (C n -2 , 1-ene) (Dubravcic and Nawar, 1968;Spiegelb erg et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils

Afify¹,

Rashed²,

Ebtesam³

et al. 2013

Grasas y Aceites

View full text Add to dashboard Cite

RESUMENEfecto de la radiación gamma sobre el perfil lipídico de los aceites de semillas de soja, cacahuete y sésamo Semillas de soja, cacahuete y de sésamo se expusieron a diferentes dosis de radiación gamma (0,0, 0,5, 1,0, 2,0, 3,0, 5,0 y 7,5 kGy). Se determinaron los perfiles de ácidos grasos y el insaponificable de los aceites mediante cromatografía de gases y espectrometría de masas. Los resultados demostraron que las relaciones de ácidos insaturados a ácidos grasos totales saturados (TU/TS) e hidrocarburos totales a esteroles (TH/TSt) se alteró significativamente tras la irradiación. Estos cambios se observaron claramente en el aceite extraído de las semillas de sésamo irradiados, en comparación con los aceites de soja y cacahuetes irradiados. El mayor cambio en la composición de ácidos grasos fue la disminución de la cantidad de ácidos grasos insaturados (C18:1 y C18:2) en todos los casos. En contraste, los niveles de las fracciones de esteroles como colesterol, campesterol, estigmasterol y β-sitosterol de las semillas irradiadas fueron en general más bajo que el de las semillas sin irradiados. PALABRAS CLAVE: Ácidos grasos -Esteroles -Hidrocarburos -Irradiación Gamma -Semillas oleaginosas. SUMMARY Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oilsSeeds of soybean, peanut, and sesame were exposed to various doses of gamma irradiation (0.0, 0.5, 1.0, 2.0, 3.0, 5.0 and 7.5 kGy). Fatty acid and unsaponifiable profiles of the extracted oils were separated by gas chromatography mass spectroscopy. The results demonstrated that the ratios of unsaturated to saturated total fatty acids (TU/TS) and total hydrocarbons to sterols (TH/TSt) were significantly altered upon irradiation. These changes were clearly observed in the oil extracted from irradiated sesame seeds compared with the oils from irradiated peanuts and soybean. The major change in fatty acid composition was the decrease in the quantity of unsaturated fatty acids (C18:1 and C18:2) in all cases. In contrast, the sterol fractions such as cholesterol, campesterol, stigmasterol and β-sitosterol levels of irradiated seeds were generally lower than that of the un-irradiated seeds.

show abstract

“…Since Nawar's group (2)(3)(4) reported that some hydrocarbons are exclusively produced by γ-radiation of lipids and lipid-containing foods, hydrocarbons have been extensively studied as a marker to detect irradiation of foods (5)(6)(7)(8)(9). Two types of hydrocarbons are predominantly produced by irradiation of fatty acids in lipids: one has one carbon less than the parent fatty acid (n-1), and the other has two carbons less and an additional double bond at position 1 (n-2, 1-ene) (10).…”

mentioning

confidence: 99%

Detection of hydrocarbons in irradiated and roasted sesame seeds

Choi

Hwang

1997

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Hydrocarbons produced by γ-radiation of sesame seed were analyzed to determine the relation of irradiation dose to the production of hydrocarbons and to eventually use them as markers for identifying post-irradiated sesame seed. Hydrocarbons in sesame seed were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography, and gas chromatography. 16:2, 16:3, 17:1, and 17:2 were prominently detected in irradiated sesame seed. 17:2 was detected in seed irradiated at 0.1 kGy or higher, and the others were detected at 0.5 kGy or higher. These hydrocarbons were not detected in unirradiated sesame seeds that were raw, roasted, whole, ground, or stored. JAOCS 74, 469-472 (1997).

show abstract

Effects of high-energy radiation on the lipids of fish

Cited by 34 publications

References 7 publications

Food irradiation‐chemistry and applications∗

Food irradiation‐chemistry and applications∗

Effect of gamma radiation on the lipid profiles of soybean, peanut and sesame seed oils

Detection of hydrocarbons in irradiated and roasted sesame seeds

Contact Info

Product

Resources

About