Effects of roasting, powdering and storing irradiated soybeans on hydrocarbon detection for identifying post-irradiation of soybeans
ABSTRACT Hydrocarbons, which are produced by irradiation of lipid-containing foods, were analyzed in irradiated soybeans, which were roasted, powdered and stored, to determine whether these treatments affect hydrocarbon detection for identifying post-irradiation of soybeans. Soybeans were irradiated (Irr), irradiated and roasted (Irr–Rst), roasted and irradiated (Rst–Irr), irradiated, roasted and powdered (Irr–Rst–Pwd), and roasted, powdered and irradiated (Rst–Pwd–Irr). They were stored at refrigerated or room temperature for 30 weeks. Oils were extracted using hexane and Na2SO4. Hydrocarbon fraction was separated through a Florisil column and analyzed using GC. Hydrocarbons 17:2, 16:3, 17:1 and 16:2 were not detected in non-irradiated soybeans and soybean powder, but they were detected in those irradiated at 0.5 kGy or higher. The levels of the hydrocarbons increased with dose. The hydrocarbon levels in the Irr–Rst, Rst–Irr, and Irr–Rst–Pwd soybeans were little different from those in the Irr soybeans. Hydrocarbon detection in the Rst–Pwd–Irr soybean powder showed a slightly different pattern from those in the other treatments. Hydrocarbon levels in the soybean and soybean powder samples stored at refrigerated temperature for 30 weeks changed little, compared to initial samples. The hydrocarbon detection patterns in the samples stored at room temperature for 30 weeks were similar to the initial and refrigerated samples with slightly lower detection levels in the room-stored samples.
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ABSTRACT: Hydrocarbons produced by γ-radiation of peanuts were analyzed to determine the relationship between irradiation and production of hydrocarbons, and the use of hydrocarbons as markers for identifying postirradiated peanuts. Hydrocarbons in peanuts were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography, and gas chromatography. Hydrocarbons C17:1, C16:2, C17:2, and C16:3 were easily detected in peanuts irradiated at 0.5 kGy or higher, but not in unirradiated ones. The hydrocarbons were minimally changed by roasting the irradiated peanuts and were not detected in unirradiated roasted peanuts.Journal of Oil & Fat Industries 12/1998; 76(1):125-129. · 1.59 Impact Factor
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ABSTRACT: To detect irradiated foodstuffs, we used the Nawar relation between lipid structure and radiolysis compounds, such as alkanes and alkenes. We first applied this method to sunflower, olive and peanut oils. Alkanes and alkenes were analyzed by gas chromatography with a head-space system for desorption and concentration of the volatile compounds. The detection limit, obtained both by estimation of the chromatogram area and by a blind trial, is better than 0.15 kGy. The continuity of detection with storage time was also studied. We have compared these results with those obtained by thermolysis: the same method can be used to detect ionized vegetable oils, even if they have been heated. In a second step, we studied three possible commercial situations—the irradiation of avocado-pears, fresh pilchards and poultry meat. Although we can use this lipid method to identify irradiated avocado-pears (for doses above 0.5 kGy) and poultry meat, it is impossible to apply it to fresh pilchards because numerous volatile compounds are already present before irradiation.Journal of Oil & Fat Industries 04/1993; 70(2):179-185. · 1.59 Impact Factor
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ABSTRACT: Hydrocarbons produced by γ-radiation of pork, bacon and ham were analyzed to determine how irradiation affects the production of the hydrocarbons and whether the hydrocarbons can be used for identifying post-irradiation of pork, bacon and ham. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons C17:1, C16:2, C17:2 and C16:3 were detected in pork, bacon and ham irradiated at 0.5 kGy or higher, but not in non-irradiated ones except C17:1. The detection levels in all the irradiated samples were in the order of C16:2, C17:1, C17:2 and C16:3 from the highest to the lowest.Food Research International - FOOD RES INT. 01/1999; 32(6):389-394.