Browse > Article

Analysis of Radiolytic Products of Lipid for the Detection of Irradiated Dried Cuttle Fish (Sepia officinalis)  

Kim, Jun-Hyoung (Department of Food and Nutrition, Chosun University)
Kim, Kyoung-Su (Department of Food and Nutrition, Chosun University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.6, 2003 , pp. 1072-1078 More about this Journal
Abstract
Radiation-induced hydrocarbons and 2-alkylcycolbutanones are formed from the fatty acids of irradiated fat. These radiation-induced compunds were detected by fat extraction with a Soxtec apparatus from dried cuttle fish (Sepia officinalis), isolation of hydrocarbons and 2-alkylcyclobutanones with florisil column chromatography, and identification of GC/MS. Concentration of hydrocarbons produced by -λ-irradiation depended on the composition of fatty acid in dried cuttle fish. The major hydrocarbons in the irradiated dried cuttle fish samples were pentadecane and 1-tetradecene from palmitic acid, heptadecane and 1-hexadecene from stearic acid, and 8-heptadecen and 1,7-hexadecadiene from oleic acid. Of 2-alkylcyclobutanones, 2-dodecylcyclobutanone from palmitic acid was present at the highest level in irradiated dried cuttle fish. The radiation-induced hydrocarbons and 2-alkylcyclobutanones from the irradiated dried cuttle fish were detected at 0.5 kGy and over, but not detected in the non-irradiated fish.
Keywords
cuttle fish; hydrocarbons; 2-alkylcyclobutanones; ${\gamma}-irradiation$;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Byun, M.W. Application and aspect of irradiation technology in food industry. Food Sci. Ind. 30: 89-100 (1997)
2 WHO. Wholesomeness of irradiated food. In: Report of a Joint FAO/IAE/WHO Expert Committee. Technical Report Series659. Geneva, Switzerland (1891)
3 Letellier, P.R. and Nawar, W.W. 2-AlkyJcyclobutanones from the radiolysis of triglycerides. Lipids 7: 75-76 (1972)   DOI   ScienceOn
4 Lee, K.H., Kim, J.H., Lee, J.W, Lee, E.M., Kim, Y.J. and Byun, M.W. Effects of gamma irradiation on taste compounds in processing of low salted and fermented squid. J. Korean Soc. Food Sci. Nutr. 28: 1051-1057 (1999)
5 Cho, M.L, Heu, M.S. and Kim, J.S. Food component characteristics of cuttle bone as a mineral source. J. Korean Fish. Soc. 34:478-482 (2001)
6 Lembke, P., Bornert, J. and Engelhardt, H. Characterization of irradiated food by SFE and GC-MSD. J. Agric. Food Chern. 43:38-45 (1995)   DOI   ScienceOn
7 Schulzki, G., Spiegelberg, A., Bogl, K.W. and Schreiber, G.A. Detection of radiation-induced hydrocarbons in camembert irradiated before and after the maturing process: comparison of florisil column chromatography and on-line coupled liquid chromatography-gas chromatography. J. Agric. Food Chern. 43: 372-376(1995)   DOI   ScienceOn
8 Ndiaye, B., Jamet, G., Miesch, M., Hasselmann, C. and Marchioni, E. 2-Alkylcyclobutanones as markers for irradiated foodstuffs II: the Cen (European Committee for Standardization) method-field of application and limit of utilization. Radial. Phys.Chern. 55: 437-445 (1999)   DOI   ScienceOn
9 LeTellier, P.R. and Nawar, W.W. 2-Alkylcyclobutanones from the radiolysis of triglycerides. Lipids 7: 75-76 (1972)   DOI   ScienceOn
10 Hwang, K.T., Park, J.Y. and Kim, C.K. Application of hydrocarbons as markers for detecting post-irradiation of imported meat and fish. J. Korean Soc. Food Sci. Nutr. 26: 1109-1115 (1997)
11 Park, H.Y. and Hur, J.W. A study on the processing aptitude and storage of common-european squid (Loligo vulgaris): 2. the skin stripping, freezing and thawing condition. J. Korean Soc. Food Sci. Nutr. 19: 175-179 (1990)
12 Nawar, W.W., Champagne, J.R., Dubravic, M.F. and LeTellier, P.R Recovery and measurement of volatiles from lipids: hydrocarbons in irradiated fats. J. Agric. Food Chern. 17: 645-648(1969)   DOI
13 Crone, A.V.J., Hamilton, J.T.G. and Stevenson, M.H. Effect of storage and cooking on the dose response of 2-dodecylcyclobutanone, a potential marker for irradiated chicken. J. Sci. Food Agric. 58: 249-252 (1992)   DOI
14 FDA. Irradiation in the production, processing, and handling of food. Federal Register 51: 13376 (1986)
15 Choi, C.R. and Hwang, K.T. Detection of hydrocarbons in irradiated and roasted sesame seeds. J. Am. Oil. Chern. Soc. 74: 469-472(1997)   DOI   ScienceOn
16 Schulzki, G., Spiegelberg, A., Bogl, K.W. and Schreiber, G.A.Detection of radiation-induced hydrocarbons in baked sponge cake prepared with irradiated liquid egg. Radiat. Phys. Chern. 46:769-769 (1995)
17 Hwang, K.T., Park, J.Y. and Kim, C.K. Application of hydrocarbons as markers for detection post-irradiation of imported meats and fish. J. Korean Soc. Food Sci. Nutr. 26: 1109-1115 (1997)
18 Jeong, Y.S., Hong, J.H. and Byun, D.S. Antioxidant activity of different lipid extracts from squid viscera Bull. Korean Fish. Soc.27: 696-703 (1994)
19 Nawar, WW. Volatiles from food irradiation. Food Rev. Int. 2:45-78 (1986)   DOI
20 Stewart, E.M., Moore, S., Graham, WD., McRoberts, W. and Hamiton, J.T.G. 2-AlkyJcyclobutanones as markers for the detection of irradiated mango, papaya, camembert cheese and salmon meat. J. Sci. Food Agric. 80: 121-130 (2000)   DOI   ScienceOn
21 IAEA. IAEA/RCA project review and formulation meeting on food irradiation for food security. Safety and Trade. '03. January 20-24. Quezon, Philippines (2003)
22 Kim, J.H., Lee, K.H., Ahn, H.J., Cha, B.S. and Byun, M.W. Effects of gamma irradiation on microbiological and sensory qualities in processing of low salted and fermented squid. Korean J. Food Sci. Technol. 31: 1050-1056 (1999)
23 Spiegelberg, A., Schulzki, G., Helle, N., Bogl, K.W and Schreiber, G.A Methods for routine control of irradiated food:optimization of a method for detection of radiation-induced hydrocarbons and its application to various foods. Radiat. Phys.Chern. 43: 433-444 (1994)   DOI   ScienceOn
24 Meier, W, Artbo, A. and Nageli, P. Detection of irradiation of fat-containing foods by on-line LC-GC-MS of alkylcyclobutanones. Mitt. Gebiere Lebensm. Hyg. 87: 118-122 (1996)
25 Stevenson, M.H., Crone, A.V.J. and Hamilton, J.T.G. The use of 2- alkylcyclobutanones for the detection of irradiated lipid containing foods, pp. 333-341. In: Recent Advances on the Detection of Irradiated Food, BCR Information, EUR/I4315/EN. Commission of the European Communities, Brussels, Luxembourg (1993)
26 Stevenson, M.H., Crone, AV.J., Hamilton, J.T.G. and McMurray, C.H. The use of 2-dodecylcyclobutanone for the identification of irradiated chicken meat and eggs. Radiat. Phys. Chem. 42: 363-366(1993)   DOI   ScienceOn
27 Boyd, D.R., Crone, AV.J., Hamilton, J.T.G. and Hand, M.V. Synthesis, characterization and potential use of 2-dodecylcyclobutanone as a marker for irradiated chicken. J. Agric. Food Chem.39: 789-792 (1991)   DOI
28 Navarro, J.C. and Villanueva, R.. Lipid and fatty acid composition of early stages of cephalopods: an approach to their lipid requirements. Aquaculture 183: 161-177 (2000)   DOI   ScienceOn
29 Biedermann, M., Grob, K, Frohlich, D. and Meier, W.On-line coupled liquid chromatography-gas chromatography(LC-GC) for detecting irradiation of fat-containing foods. Z. Lebensm. Unters. Forsch. 195: 409-416 (1992)   DOI   PUBMED
30 Hamilton, L., Stevenson, M.H., Boyd, D.R, Brannigan, I.N., Treacy, A.B., Hamilton, J.T.G., McRoberts, W.C. and Elliott, C.T. Detection of 2-substituted cyclobutanones as irradiation products of lipid-containing foods: synthesis and applications of cis- and trans-2-(tetradec-5-eny1)cyclobutanones and 11-(2'-oxocyc1obutyl)undecanoic acid. J. Chern. Soc. Perkin Trans. 1: 139-146(1995)
31 Merritt, J.C., Angelini, P. and Graham, R.A. Effect of radiation parameter on the formation of radiolysis products in meat and meat substances. J. Agric. Food Chem. 26: 29-35 (1978)   DOI   PUBMED
32 Miesch, M., Ndiaye, B., Hasselmann, C. and Marchioni, E.. 2Alkylcyclobutanones as markers for irradiated foodstuffs I: synthesis of saturated and unsaturated standards. Radiat. Phys. Chem. 55: 337-344 (1999)   DOI   ScienceOn
33 Kwon, J.H. Identification supervision and a view commerce of irradiation foods. The Monthly Food World 16: 34-38 (2001)
34 Lee, H.J. and Kim, K.S. Analysis of radiolytically produced hydrocarbons and 2-alkyJcyclobutanones from irradiated pinenut. J. Korean Soc. Food Sci. Nutr. 30: 37-42 (2001)
35 Ndiaye, B., Horvatovich, P., Miesch, M., Hasselmann, C. and Marchioni, E. 2-Alkylcyclobutanones as markers for irradiated foodstuffs III: improvement of the field of application on the EN 1785 method by using silver ion chromatography. Radial. Phys. Chem.858: 109-115 (1999)
36 Byun, M.W and Lee, J.W Application of irradiation technology for food safety and security. Food Sci. Ind. 36: 25-40 (2003)
37 Park, H.Y. and Hur, J.W. A study on the processing aptitude and storage of common-european squid (Loligo vulgaris): 1. changes of freshness during storages. J. Korean Soc. Food Sci. Nutr. 19:168-174 (1990)
38 You, B.J. and Lee, K.H. Quality evaluation and shelf-life of dried squid. Bull. Korean Fish. Soc. 21: 169-176 (1988)
39 Schulzki, G. and Spiegelberg, A. Identification of radiationinduced volatiles in meat: comparison of two methods: high vacuum cold finger distillation and florisil chromatography, pp. 261-274.In: Recent Advances on the Detection of Irradiated Food, BCR Information, EUR/14315/EN. Commission of the European Communities, Brussels, Luxembourg (1993)