Hydrocarbons as marker compounds for irradiated cashew nuts

Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat

“…In addition, irradiation at higher doses indicates oxidative damage in linoleic and linolenic acids induced by c-ray irradiation. On the other hand, the increase in the total amount of saturated fatty acids observed upon the radiation treatment could be attributed to oxidation of unsaturated fatty acids as reported by Bhattacharjee, Singhal, Gholap, Variyar, and Bongirwar (2003). Therefore, the trend toward the radiation-induced decrease in the polyunsaturated fatty acids and the increase in the total saturated fatty acids, respectively, is in agreement with the enhancement of lipid oxidation due to free radicals generated during the course of irradiation as proposed by published results (Gölge & Ova, 2008;Sajilata & Singhal, 2006).…”

1H-NMR Spectroscopy as an Alternative Tool for the Detection of γ-ray Irradiated Meat

“…As can be seen from the data collected in Table 1, oleic acid is more resistant to the free radical oxidation process compared to the most reactive polyunsaturated fatty acids. The trend toward the radiation-induced decrease in the polyunsaturated fatty acids and the increase in the total saturated fatty acids, respectively, is in agreement with the enhancement of lipid oxidation due to free radicals generated during the course of irradiation as proposed by published results (Golge and Ova 2008;Bhattacharjee et al 2003;Savage et al 1999;Sajilata and Singhal 2006).…”

Characterisation of Asturian cider apples on the basis of their aromatic profile by high-speed gas chromatography and solid-phase microextraction

“…Among the proposed techniques found in the bibliography, the most common are solvent extraction 0308-8146/$ -see front matter Ó 2010 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2010.01.068 (Mpelasoka & Behboudian, 2002), steam distillation (Talarico, Cisero, Villa, & Cavallero, 2005), supercritical fluid extraction (Bhattacharjee, Singhal, Gholap, Variyar, & Bongirwar, 2003), static headspace analysis (Oshita et al, 2000), dynamic headspace analysis (Argenta, Mattheis, Fan, & Finger, 2004), liquid-liquid microextraction (Aubert, Baumann, & Arguel, 2005) and headspace solidphase microextraction (SPME) (Ciucanu, 2006). Although aroma volatile constituents has been established in a number of apple varieties, such as ''Fuji" (Lara, Graell, Lopez, & Echeverría, 2006), ''Golden" (Rizzolo, Grassi, & Zerbini, 2006), ''Gala" (Lo Scalzo, Lupi, Giudetti, & Testoni, 2003), ''Pacific Rose" (Tough & Hewett, 2001), ''Jonagold" (Girard & Laub, 1995), ''Granny Smith" (Matich, Rowan, & Banks, 1996), ''Renetta Canada" (Thedy, Ferrandino, Mombelloni, Pramotton, & Duverney, 2003) and others (Bai, Hagenmair, & Baldwin, 2002), to the best of our knowledge, no cider apple varieties have yet been characterised.…”