The Volatile Components of Irradiated Beef and Pork Fats

Champagne, J. R.; Nawar, W. W.

doi:10.1111/j.1365-2621.1969.tb10358.x

Cited by 68 publications

(38 citation statements)

References 19 publications

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“…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).…”

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confidence: 99%

Detection of hydrocarbons in irradiated and roasted sesame seeds

Choi

Hwang

1997

J Americ Oil Chem Soc

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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).

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Detection of hydrocarbons in irradiated and roasted sesame seeds

Choi

Hwang

1997

J Americ Oil Chem Soc

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“…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

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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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“…2-TeCB has also been found in irradiated chicken meat, papaya, and mango Stewart et al, 2000). Some of 2-ACBs are reported as carcinogenic properties (Delincée and Pool-Zobel, 1998) and hydrocarbons influence the flavor of meat products (Champaign and Nawar, 1969). Raul et al (2002) reported that Wistar rats received 3.2 mg/kg body weight of 2-tetradecylcyclobutanone (2-TCB) or 2-(5'-tetradecenyl) cyclobutanone (2-TeCB) daily for 6 months developed tumors in the colon.…”

Section: Radiation-induced 2-alkylcyclobutanonesmentioning

confidence: 99%

Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

Kwon¹,

Kausar²,

Ahn³

2011

Korean Journal for Food Science of Animal Resources

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The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkylcyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as C were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiationinduced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.

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The Volatile Components of Irradiated Beef and Pork Fats

Cited by 68 publications

References 19 publications

Detection of hydrocarbons in irradiated and roasted sesame seeds

Detection of hydrocarbons in irradiated and roasted sesame seeds

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

Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

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