Effects of Gamma Irradiation on Proteins and Fatty Acids of Soybean

Hafez, Y. S.; Mohamed, Ali I.; Singh, Gurpreet; Hewedy, Fawzy M.

doi:10.1111/j.1365-2621.1985.tb10459.x

Cited by 52 publications

(27 citation statements)

References 20 publications

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“…These results are in agreement with the results obtained by several investigators (Shahin, 1993, Mohsen, 1996, Mahrous, 2007, who reported that a marked decrease in iodine value was noticed for irradiated soybean, sesame and cotton seed oil and the decrease was proportional to the irradiation doses. The obtained results confirm that irradiation accelerates the autoxidation process in unsaturated fatty acids in the presence of oxygen through the formation of free radicals and causes the breakdown and destruction of the antioxidants and change the chemical constituents of the lipid fraction (Hafez et al, 1985, Nawar, 1978. A.M.R.…”

Section: Peanut Seedssupporting

confidence: 63%

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

Afify¹,

Rashed²,

Ebtesam³

et al. 2013

Grasas y Aceites

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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.

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Section: Peanut Seedssupporting

confidence: 63%

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

Afify¹,

Rashed²,

Ebtesam³

et al. 2013

Grasas y Aceites

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“…Maxwell and Rady (1989) also reported a steady increase in oleic acid in the polar fractions with increasing doses of gamma irradiation. However, Hafez et al (1985) did not find changes in the fatty acids (C16:0, C18:1 and C18:2) of soybeans at different radiation doses (1,5,10,20,40,60,80 and 100 kGy). Katta et al (1991) found significant decrease in amount of Palmitic acid and increase in oleic acid as irradiation dose level increased (0.5-3 kGy) in chicken meat.…”

Section: Discussionmentioning

confidence: 91%

Changes of Fatty Acid Profile During Gamma Irradiation of Rainbow Trout (Oncorhynchus mykiss) Fillets

Javan¹,

Motallebi²

2014

International J. of Meat Science

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The present study was conducted to evaluate the effect of different doses of gamma rays (0, 0.75, 1.5, 2.25, 3, 3.75 and 4.5 kGy) on fatty acids composition of Rainbow trout fillet. Irradiation of fillets was performed by gamma rays from a Co 60 source. The results showed that total saturated fatty acid concentrations increased significantly (p<0.001) with increasing irradiation dose, so that the control sample and fish muscles that irradiated with 4.5 kGy had the lowest and highest amounts of total saturated fatty acids (20.454±0.011 and 19.228±0.040%, respectively). The amount of total Polyunsaturated Fatty Acids (PUFAs) in irradiated samples were significantly lower than control sample (p<0.001) and amounts of total monounsaturated (MUFAs) were significantly higher than control samples (p<0.001). The results indicated that the highest content of MUFAs and PUFAs were in samples irradiated with 3.75 kGy (37.783±0.092%) and control samples (37.677±0.104%), respectively. The lowest level of MUFAs and PUFAs were in control samples (36.596±0.024%) and 4.5 kGy (36.459±0.047%), respectively. The results of this study showed that Gamma irradiation influenced the fatty acid composition especially polyunsaturated fatty acids in rainbow trout fillet significantly (p<0.001).

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“…Changes in the palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) fatty acids of soybeans at different radiation doses (1, 5, 10, 20, 40, 60, 80 and 100 kGy) were no found (Hafez et al,1985). The irradiation at 10 kGy also changes the linoleic and linolenic acid contents of grass prawns.…”

Section: Type Of Food Effect Of Irradiationmentioning

confidence: 83%

Sterilization by Gamma Irradiation

Aquino¹

2012

Gamma Radiation

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Effects of Gamma Irradiation on Proteins and Fatty Acids of Soybean

Cited by 52 publications

References 20 publications

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

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

Changes of Fatty Acid Profile During Gamma Irradiation of Rainbow Trout (Oncorhynchus mykiss) Fillets

Sterilization by Gamma Irradiation

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