FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.)

Doğan, Arife; Siyakus, Galip; Severcan, Feride

doi:10.1016/j.foodchem.2005.11.017

Cited by 147 publications

(113 citation statements)

References 49 publications

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“…The bands at 2922 and 2853 cm −1 corresponded to asymmetrical and symmetrical stretching of the methylene (-CH 2 ) group of mainly unsaturated bonds in the lipids (Dogan et al, 2007). It was observed that intensities of the bands decreased slightly during ozone treatment.…”

Section: Ftir (Fourier Transform Infrared Radiation) Analysismentioning

confidence: 96%

Chemical and structural variations in hazelnut and soybean oils after ozone treatments

et al. 2018

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SUMMARY:In the present work, the effect of ozone treatments on the structural properties of soybean oil (SBO) and hazelnut oil (HO) were investigated. The study presents the findings and results about the oxidation of HO and SBO with ozone, which has not been fully studied previously. The HO and SBO were treated with ozone gas for 1, 5, 15, 30, 60, 180 and 360 min. The ozone reactivity with the SBO and HO during the ozone treatment was analyzed by 1 H, 13 C NMR, FTIR and GC. The iodine value, viscosity and color variables (L*, a* and b*) of untreated and ozone treated oils were determined. Reaction products were identified according to the Criegee mechanism. New signals at 5.15 and 104.35 ppm were assigned to the ring protons of 1,2,4-trioxolane (secondary ozonide) in the ozonated oils in 1 H and 13 C NMR, respectively. Ozonated oils exhibited peaks at 9.75 and 2.43 ppm in 1 H and NMR, which corresponded to the aldehydic proton and α-methylene group and to the carbonyl carbon, respectively. The peak at 43.9 ppm in 13 C NMR was related to the α-methylene group and to the carbonyl carbon. The new signals formed in the ozonation process gradually increased with respect to ozone treatment time. After 360 min of ozone treatment, the carbon-carbon double bond signal, which belongs to the unsaturated fatty acids, disappeared completely in the spectrum. An increase in viscosity, a decrease in iodine value and a dramatic reduction in b* of the oil samples on (+) axis were observed with increased ozone treatment time. KEYWORDS: FTIR; GC; Hazelnut oil; NMR; Ozone; Soybean oil; Viscosity RESUMEN:Variaciones químicas y estructurales de aceites de avellana y soja después de tratamientos con ozono. En el presente trabajo se investigó el efecto de tratamientos con ozono sobre las propiedades estructurales de aceites de soja (SBO) y avellana (HO). El estudio muestra hallazgos y resultados sobre la oxidación de HO y SBO con ozono que no se habían presentado previamente. Los aceites HO y SBO son tratados con ozono gaseoso durante 1, 5, 15, 30, 60, 180 y 360 min. La reactividad del ozono con SBO y HO durante el tratamiento se analizó mediante 1 H, 13 C NMR, FTIR y GC. Se midieron las variables: índice de yodo, viscosidad y color (L *, a * y b *) de los aceites no tratados y tratados con ozono. Los productos de reacción se identificaron de acuerdo con el mecanismo de Criegee. Se asignaron nuevas señales a 5,15 y 104,35 ppm a los anillos protónicos de 1,2,4-trioxolano (ozónido secundario) en aceites ozonizados en 1 H y 13 C RMN, respectivamente. Los aceites ozonizados también mostraron picos a 9,75 y 2,43 ppm en 1 H NMR correspondientes al protón aldehídico y al grupo α-metileno, respectivamente. El pico a 43,9 ppm en 13 C RMN se relacionó con el C carbonilo del grupo α-metileno. Las nuevas señales formadas en el proceso de ozonización aumentaron gradualmente con respecto al tiempo de tratamiento con ozono. Después de un tratamiento de 360 minutos con ozono, la señal del doble enlace C=C que pertenece a los ácidos grasos insaturados ...

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Section: Ftir (Fourier Transform Infrared Radiation) Analysismentioning

confidence: 96%

Chemical and structural variations in hazelnut and soybean oils after ozone treatments

et al. 2018

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“…The most important changes include dissociation, aggregation, cross-linking and oxidation. For example gamma irradiation of hazelnuts at 10 kGy induced protein aggregation and denaturation (Dogan et al, 2007). Also, the reported decrease in pectinase activity (the most sensitive enzyme to irradiation) at 20 kGy was in the range 20% to 50%, (Duliu et al, 2004).…”

Section: Proteinsmentioning

confidence: 97%

The Potential of Food Irradiation: Benefits and Limitations

Mostafavi¹,

Mirmajlessi²,

Fathollahi³

2012

Trends in Vital Food and Control Engineering

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“…Special care was taken during pellet preparation by taking equal amount of sample and applying same pressure to maintain the same thickness of pellets. Thus the spectra possibly related to the intensities of the absorption bands and to the concentration of the corresponding functional groups (Cakmak et al 2006, Dogan et al 2007. All the spectra obtained were analyzed by ORIGIN 9.0 software (Origin Lab CO., Northampton, MA, USA).…”

Section: Ft-ir Analysismentioning

confidence: 99%

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Khan¹,

Liu²,

Li³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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Contamination of aquatic ecosystems with toxic metals such as Cd 2+ and Pb 2+ is a serious issue in the industrialized world, which can affect freshwater fish even at low concentrations. The aim of the present study was to investigate the effect of Cd 2+ and Pb 2+ alone or in combination on the biochemical constituents of liver and muscle in Crucian carp using Fourier Transform Infrared Spectroscopy (FT-IR). Results from the spectral analysis revealed significant decline in protein and increase in lipids in the two tissues with marked effect caused by the combined exposure of Cd 2+ and Pb 2+ . In case of liver, alteration in the intensity and band area at amide I resulted in a differential response of structural protein for the exposed groups. Furthermore, a decrease in the α-helix and alterations in the nucleic acids content was also observed in both liver and muscle of the exposed fish. Moreover, biochemical alterations in the vital tissue of freshwater fish due to toxic contaminants can be used as a marker of environmental pollution with the help of FT-IR spectroscopy.

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FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.)

Cited by 147 publications

References 49 publications

Chemical and structural variations in hazelnut and soybean oils after ozone treatments

Chemical and structural variations in hazelnut and soybean oils after ozone treatments

The Potential of Food Irradiation: Benefits and Limitations

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