2-Alkylcyclobutanones as markers for irradiated foodstuffs II. The CEN (European Committee for Standardization) method: field of application and limit of utilization

Effects of Temperature during Irradiation on the Production of 2-Alkylcyclobutanones in Beef

“…Ndiaye et al proposed that lower temperature would decrease OH radicals induced by irradiation, which lead to the production of 2-alkylcyclobutanones. 12) The objective of this study was to confirm the effects of temperature during irradiation of beef patties and precursor compounds on the radiolytic production of 2-DCB and 2-TCB.…”

“…11) This result contradicts with the commonly accepted belief that the amounts of radiolytically produced 2-alkylcyclobutanones constantly reflect the composition of precursors in the samples. 9,12,13) One possible contributor affecting the radiolytic production of 2-alkylcyclobutanones might be the temperature during irradiation. Ndiaye et al proposed that lower temperature would decrease OH radicals induced by irradiation, which lead to the production of 2-alkylcyclobutanones.…”

Triacylglycerols profiling as a chemical tool to identify mushrooms submitted to gamma or electron beam irradiation

“…The existence of tests capable of distinguishing irradiated from unirradiated foodstuffs is imperative, in order to regulate international trade and guarantee freedom of choice to the consumer (Ndiaye, Jamet, Miesch, Hasselmann, & Marchioni, 1999). The European Committee for Standardization validated methods to identify irradiated foods; these methods are based on the study of primary radiolytic products by Electron Paramagnetic Resonance (EPR) and thermoluminescence, or on the analysis of certain chemical compounds (e.g., volatile hydrocarbons and 2-alkylcyclobutanones) formed by the radiolysis of triglycerides (Ndiaye et al, 1999).…”

“…The European Committee for Standardization validated methods to identify irradiated foods; these methods are based on the study of primary radiolytic products by Electron Paramagnetic Resonance (EPR) and thermoluminescence, or on the analysis of certain chemical compounds (e.g., volatile hydrocarbons and 2-alkylcyclobutanones) formed by the radiolysis of triglycerides (Ndiaye et al, 1999). The European Union (EU) adopted Directives 1999/2/EC and 1999/3/EC to standardize the rules of processing and marketing of irradiated foods in countries of EU for consumer protection and information (Alberti et al, 2011).…”

“…Regarding fatty foods, the main methods are based on the chemical determination of compounds formed from the irradiation of lipid components; 2-alkylcyclobutanones (2-ACBs) are produced by the irradiation of fatty acids and glycerides (Crews, Driffield, & Thomas, 2012). 2-Dodecylcyclobutanone (2-DCB) (Blanch, Caja, Flores, & Castillo, 2009), produced from palmitic acid specifically by radiolysis (Ndiaye et al, 1999) and the alkane hydrocarbons were used as irradiation markers in sliced dry-cured ham. These two compounds were evaluated by solid phase microextraction (SPME)-gas chromatographymass spectrometry (GC-MS) (Blanch et al, 2009).…”