Browse > Article
http://dx.doi.org/10.9721/KJFST.2013.45.1.20

Detection of Hydrocarbons Induced by Electron Beam Irradiation of Almond (Prunus amygosalus L.) and Peanut (Arachis hypogaea)  

Jeong, In Seon (Department of Food and Nutrition, Chosun University)
Kim, Jae Sung (Department of Food and Nutrition, Chosun University)
Hwang, In Min (Department of Food and Nutrition, Chosun University)
Choi, Sung Hwa (Department of Food and Nutrition, Chosun University)
Choi, Ji Yeon (Department of Food and Nutrition, Chosun University)
Nho, Eun Yeong (Department of Food and Nutrition, Chosun University)
Khan, Naeem (Department of Food and Nutrition, Chosun University)
Kim, Byung Sook (Hotel Culinary Arts & Food Nutrition, Jeonbuk Science College)
Kim, Kyong Su (Department of Food and Nutrition, Chosun University)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.1, 2013 , pp. 20-24 More about this Journal
Abstract
Food irradiation has recently become one of the most successful techniques to preserve food with increased shelf life. This study aims to analyze hydrocarbons in almonds (Prunus amygosalus L.) and peanuts (Arachis hypogaea) induced by electron beam irradiation. The samples were irradiated at 0, 1, 3, 5 and 10 kGy by e-beam and using florisil column chromatography fat, and content was extracted. The induced hydrocarbons were identified using gas chromatography-mass spectrometry (GC/MS). The major hydrocarbons in both irradiated samples were 1,7-hexadecadiene ($C_{16:2}$) and 8-heptadecene ($C_{17:1}$) from oleic acid, 1,7,10-hexadecatriene ($C_{16:3}$) and 6,9-heptadecadiene ($C_{17:2}$) from linoleic acid and 1-tetradecene ($C_{14:1}$) and pentadecane ($C_{15:0}$) from palmitic acid. Concentrations of the hydrocarbons produced by e-beam were found to be depended upon the composition of fatty acid in both almonds and peanuts. The $C_{n-2}$ compound was found to be higher than $C_{n-1}$ compound in oleic acid and palmitic acid, while in case of linoleic acid, $C_{n-1}$compound was higher than $C_{n-2}$ compound. The radiation induced hydrocarbons were detected only in irradiated samples, with 1 kGy or above, and not in the non-irradiated ones. The production of 1,7-hexadecadiene ($C_{16:2}$), 8-heptadecene ($C_{17:1}$), 1,7,10-hexadecatriene ($C_{16:3}$) and 6,9-heptadecadiene ($C_{17:2}$), in high concentration gave enough information to suggest that these may be the possible marker compounds of electron beam irradiation in almonds and peanuts.
Keywords
e-beam; almond; peanut; GC/MS; hydrocarbons;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 No BS, Lee SJ, Bak HH, Yoon HK, Lee JH, Jeong SH, Lee HS. Food Materials Science. Sooshaksa, Seoul, Korea. p. 84 (2011)
2 Heimo S, Friedrich S. Souci expert herb. 5th edition. Medpharm GmbH Science Publishers, Birkenwaldstrasse 44, D-70191 Stuttgart, Germany p. 936, 947 (1994)
3 Paul R, Ramesha CS, Ganguly J. On the mechanism of hypocholesterolemic effects of polyunsaturated lipids. Adv. Lipid Res 17: 155-171 (1980)   DOI
4 Lee YJ, Oh KO, Kim SY. The fatty acid intake present condition and improvement direction of Korean: The physiological function of the unsaturated fatty acid and the health symposium. Food Indus. Nutr. 1(2): 19-22 (1996)
5 Korea Agro-Fisheries Trade Corporation. Chinese import production and the export difficulty investigation-China agricultural and marine product import and export status. Korea Agro-Fisheries Trade Corporation, Seoul, Korea. p. 4 (2010)
6 Kwon OJ, Yook HS, Kim AS, Byun MW. Effect of Gamma ray and heat treatment on sterilization of Escherichia coli O157:H7. Korean J. Food Sci. Technol. 29: 1016-1020 (1997)
7 Kim JK, Jo C, Kim HJ, Lee JW, Hwang HJ, Byun MW. Microbiological safety of minimally processed white radish in modified atmosphere packaging combined with irradiation treatment. Korean J. Food Sci. Technol. 37: 11-14 (2005)   과학기술학회마을
8 ICGFI, Summary report. Eleventh Meeting of the International Consultative Group on Food Irradiation. 2-4 Nov FAO/IAEA/WHO. Amsterdam, Netherlands (1994)
9 IAEA(International Atomic Energy Agency). Irradiation to ensure the safety and quality of prepared meals. Joint FAO/IAEA programme, Vienna, Austria (2009)
10 KFDA. Food Code. Korean Food and Drug Administration, Cheongwon, Korea (2004)
11 Nawar WW. Volatiles from food irradiation. Food Rev. Int. 2: 45- 78 (1986)   DOI
12 Lee HJ and Kim KS. Analysis of radiolytically produced hydrocarbons and 2-alkylcyclobutanones from irradiated pinenut. J. Korean Soc. Food Sci. Nutr. 30: 37-42 (2001)
13 Standard of food and standard some revised inside administrative notice. Korea Food & Drug Administration announcement, 2012- 58 p. 2, 9, 57-58 Cheongwon, Korea (2012)
14 Nawar WW, Champagne JR, Dubravic MF, LeTellier PR. Recovery and measurement of volatiles from lipid: Hydrocarbons in irradiated fats. J. Agr. Food Chem. 17: 645-648 (1969)   DOI
15 Amilcar LA, Márcio C, Albino B, Begona QM. Luisa B, Isabel CFRF. Effects of radiation on the biological, physico-chemical, nutritional, and antioxidant parameters of chestnuts-A review. Food Chem. Toxicol. 50: 3234-3242 (2012)   DOI   ScienceOn
16 La WM, Li A, Ha YM, Wang F, Zhang YL. Detection of Gamma-irradiated peanuts by ESR spectroscopy and GC analysis of hydrocarbons. Radiat. Phys. Chem. 80: 501-504 (2011)   DOI   ScienceOn
17 Lee EY, Kim MO, Lee HJ, Kim KS, Kwon JH. Detection characteristics of Hydrocarbons from irradiated legumes of Korean and Chinese origins. J. Korean Soc. Food Sci. Nutr. 30: 770-776 (2001)   과학기술학회마을