• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1889-1895
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• 2014

Radiation-induced hydrocarbon contents of dried anchovy, jiri anchovy, and large-eyed herring were evaluated following electron-beam irradiation at doses of 1, 3, 5, 7, and 10 kGy. GC/MS identification of the induced hydrocarbons by irradiation was conducted after lipid separation by soxtec, followed by florosil column chromatography. 1-Tetradecene ($C_{14:1}$) and pentadecane ($C_{15:0}$) derived from palmitic acid, 1-hexadecene ($C_{16:1}$) and heptadecane ($C_{17:0}$) from stearic acid, and 8-heptadecene ($C_{17:1}$) and 1,7-hexadecadiene ($C_{16:2}$) from oleic acid were the major induced hydrocarbons in irradiated dried anchovy, jiri anchovy, and large-eyed herring samples. At the same irradiation dose, concentration of induced hydrocarbons differed from fatty acid composition and increased in accordance with radiation dose level. Radiation-induced hydrocarbons, such as 1-tetradecene ($C_{14:1}$), 1-hexadecene ($C_{16:2}$), 8-heptadecene ($C_{17:1}$), and 1,7-hexadecadiene ($C_{16:2}$), were confirmed as irradiation marker compounds. Therefore, these marker compounds could be used to distinguish electron-beam irradiated dried anchovy, jiri anchovy, and large-eyed herring from non-irradiated ones.

• Food Science and Preservation
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• v.21 no.6
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• pp.859-865
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• 2014

This study was conducted to analyze the hydrocarbons and 2-alkylcyclobutanones as marker compounds in walnuts after the walnuts' exposure to ${\gamma}$ irradiation. The samples were irradiated with gamma rays at 0, 1, 3, 5, 7, and 10 kGy doses. The lipids were extracted via soxhlet extraction using hexane, and were separated by florisil column and identified via gas chromatography / mass spectrometry (GC/MS). The hydrocarbons that were detected were 8-heptadecene ($C_{17:1}$) and 1,7-hexadecadiene ($C_{16:2}$) from oleic acid and 8,11-heptadecadiene ($C_{17:2}$) and 1,7,10-hexadecatriene ($C_{16:3}$) from linoleic acid. The 2-alkylcyclobutanones that were detected were 2-dodecylcyclobutanone (DCB) from palmitic acid, 2-tetradecylcyclobutanone (TCB) from stearic acid, 2-(5'-tetradecenyl)cyclobutanone (TECB) from oleic acid, and 2-(5',8'-tetradecadienyl)cyclobutanone (5',8'-TCB) from linoleic acid. The correlation between the irradiation dose and the concentrations of the hydrocarbons and 2-alkylcyclobutanones in the walnuts was found to be linear. The radio-induced hydrocarbons and 2-alkylcyclobutanones were clearly detected in the irradiated walnuts at 1 kGy and above, but not in the non-irradiated ones. The major hydrocarbons obtained after irradiation were 8-heptadecene from oleic acid and 8,11-heptadecadiene and 1,7,10-hexadecatriene from linoleic acid, and the major 2-alkylcyclobutanones were TECB from oleic acid and 5',8'-TCB from linoleic acid. Therefore, these major compounds were concluded to be the marker compounds for determining the irradiated and non-irradiated samples.

• Journal of Radiation Industry
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• v.5 no.4
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• pp.297-303
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• 2011

The purpose of this research is to detect whether agricultural products were electron beam irradiated or non-irradiated by chemical methods according to increase of storage period. The three fat-rich samples including soybean, walnut, and sesame were chosen as agricultural products, and then were irradiated with doses of 1~10 kGy by using 10 MeV electron beam facility. At the result, 8-heptadecene and 1,7-hexadecadiene, which are indicators of electron beam-irradiation in chemical methods by gas chromatography/mass spectrometry(GC/MS) method, were detected in all three samples. The levels of two irradiation indicators were increased by electron beam-irradiation in a dose-dependent manner. Furthermore, two irradiation indicators also were detected in all samples in 6 and 12 months after irradiation, though levels of those were decreased in a time-dependent manner. These results mean that the quantification of 8-heptadecene and 1,7-hexadecadiene could determine whether electron beam were irradiated or non-irradiated until 12 month after irradiation in 3 fat-rich agricultural products including soybean, walnut, and sesame.

• Preventive Nutrition and Food Science
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• v.9 no.3
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• pp.222-226
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• 2004

Hydrocarbons induced by gamma-irradiation of green, black, and oolong teas were analyzed to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of these teas. The samples were irradiated at 0, 2.5, 5, 7.5, and 10 kGy. Detection was attempted by extracting fat from the teas, separation of hydrocarbons with florisil column chromatography, and identification of hydrocarbons by gas chromatography-mass spectroscopy (GC-MS). Concentration of hydrocarbons increased with the irradiation dose. The major hydrocarbons in irradiated green, black, and oolong teas were 1-tetradecence (14:1), pentadecane (15:0), 1,7-hexadecadiene (16:2), 1-hexadecene (16:1), 8-heptadecene (17:1), and heptadecane (17:0). Radiation-induced hydrocarbons in teas were 1,7-hexadecadiene and 8-heptadecene. These compounds were not detected in non-irradiated samples, so the hydrocarbons (16:2, 17:1) can be used as markers for detecting post-irradiation of the teas. Furthermore, detection of hydrocarbons after 12 months storage at room temperature remains a suitable method for identifying irradiated teas.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.301-307
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• 1999

When fats are irradiated, hydrocarbons contained one or two fewer carbon atoms are formed from the parent fatty acids. A method to detect radiation-induced hydrocarbons consists of the extraction of fat from beef, pork and chicken, separation of hydrocarbons with a florisil column and identification of GC/MS methods. When beef, pork and chicken were irradiated, pentadecane, 1-tetradecene, heptadecane, 1-hexadecene, 8-heptadecene, 1,7-hexadecadiene, 6,9-heptadecadiene and 1,7,10-hexadecatriene were formed from palmitic, stearic, oleic and linoleic acids. Concentrations of the produced hydrocarbons tended to increase linearly with the dose levels of irradiation. Concentrations of hydrocarbons produced by ${\gamma}-irradiation$ depended upon the composition of fatty acids in beef, pork and chicken. The major hydrocarbons in irradiated beef, pork and chicken were 1,7-hexadecadiene and 8-heptadecene originating from oleic acid. 1,7-Hexadecadiene was the highest amount in irradiated beef, pork and chicken.

• Research in Plant Disease
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• v.22 no.3
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• pp.145-151
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• 2016

Chemical fungicides have reduced Fusarium head blight (FHB) severity. However, by the effects of fungicide residues, they can only be used up to 30 days before time of harvest. Therefore, the development of new biofungicides that are applicable until harvest is required. In order to select plant extracts having antifungal activity against Fusarium graminearum for the control of FHB, we investigated the inhibitory effects of 225 medicinal plant extracts on spore germination of F. graminearum. Of these plant extracts, the methanol extract of Cirsium japonicum (CJ) roots showed the strongest antifungal activity. Through solvent partitioning, repeated column chromatography, and spore germination bioassay, two chemicals were purified and then their chemical structures were identified as ciryneol C (CC) and 1-heptadecene-11,13-diyne-8,9,10-triol (HD-ol) which are polyacetylene substances. Two active compounds effectively inhibited the germination of F. graminearum macroconidia; HD-ol ($IC_{50}$ of $3.17{\mu}g/ml$) showed stronger spore germination inhibitory activity than that of CC ($IC_{50}$ of $28.14{\mu}g/ml$). In addition, the wettable powder type formulation of ethyl acetate extract of CJ roots suppressed the development of FHB in dose-dependent manner, with control values of 78.92% and 31.56% at 250- and 500-fold dilutions, respectively. Combining these findings suggest that the crude extract of CJ roots containing polyacetylene compounds could be used as botanical fungicide for the control of FHB.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.20-24
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• 2013

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1522-1528
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• 2004

Electron spin resonance (ESR) and hydrocarbon characteristics were analyzed to establish identification conditions for irradiated dried red pepper. The ESR spectroscopy for 4 different parts (powder, pericarp, seed, stem) of the samples showed that irradiated samples signaled (g=2.024, 2.006, 1.987) a pair of peaks from a cellulose radical at intervals of 6 mT, which were not found on the non-irradiated samples. The ESR signals increased in directly proportion to the irradiation doses, which were still detectable after 12 weeks of storage at room temperature. The GC-MS analysis of hydrocarbons after fat extraction and separation by florisil column chromatography revealed that hydrocarbons, such as 1-tetradecene (14:1), 1,7,10-hexadecatriene (16:3), 1,7-hexadecadiene (16:2), 1-hexadecene (16:1), 6,9-heptadecadiene (17:2), and 8-heptadecene (17:1), were detected only from the irradiated samples immediately after irradiation and 8 months of storage. They linearly increased with the dose of irradiation, suggesting them as radiation-induced markers for irradiated dried red pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.37-42
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• 2001

Pinenut was irradiated with the dose of 0.5∼10 kGy. Radiation-induced hydrocarbons and 2-alkylcyclobutanones were extracted from pinenut, separated by florisil column chromatography and identified with GC/MS method. Concentrations of hydrocarbons and 2-alkylcyclobutanones were increased with the increase of irradiation dose and the composition of patty acids in pinenut affected on products detects. The major hydrocarbons in irradiated pinenut were 8-heptadecene and 1,7-hexadecadiene originated ferom oleic acid and 6,9-heptadecadiene and 1, 7, 10-hexadecatriene originated from linoleic acid. 2-(5'-Tetradecenyl) cyclobutanone originated from oleic acid was highest in the irradiated pinenut. Radiation-induced hydrocarbons hydrocarbons and 2-alkylcyclobutanones in pinenut were detected at 0.5 kGy and over, but not detected in the unirradiated samples.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.270-275
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• 1999

Radiation-induced hydrocarbons and 2-alkylcyclobutanones are formed from the fatty acids of irradiated fats. Peanuts were irradiated with a dose of 0.1∼10 kGy. The method consists of the extraction of fat from peanuts, separation of hydrocarbons and 2-alkylcyclobutanones with florisil column chromatography and identification of hydrocarbons by the GC/MS method and 2-alkylcyclobutanones by GC/MS/selected ion monitoring (SIM). Concentrations of hydrocarbons and 2-alkylcyclobutanones were linearly increased with the dose levels of radiation. The major hydrocarbons in the irradiated peanut samples were 8-heptadecene and 1,7-hexadecadiene from oleic acid and 6,9-heptadecadiene and 1,7,10-hexadecatriene from linoleic acid. 2-(5'-Tetradecenyl)cyclobutanone, one of 2-alkylcyclobutanones, was the highest amount in the irradiated peanuts. Radiation-induced hydrocarbons in the peanuts were detected at doses of 0.5 kGy and over, and radation-induced 2-alkylcyclobutanones were detected at doses of 1 kGy and over. These compounds were not confirmed in unirradiate peanuts.