TY - JOUR
T1 - Hydrocarbons detected in irradiated and heat-treated eggs
AU - Hwang, K. T.
AU - Yoo, J. H.
AU - Kim, C. K.
AU - Uhm, T. B.
AU - Kim, S. B.
AU - Park, H. J.
N1 - Funding Information:
This paper was supported (in part) by a research fund of Chonbuk National University. The authors gratefully acknowledge the Department of Food Irradiation, Korea Atomic Energy Research Institute for irradiating the samples for us.
PY - 2001
Y1 - 2001
N2 - Shell eggs were non-irradiated or irradiated at 0.5, 1 and 3 kGy, and boiled, fried or heated in ovens. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons 15:0, 14;1, 17:0, 16:1, 17:1, 16:2, 17:2 and 16:3 were detected in shell eggs irradiated at 0.5 kGy or higher, but not in non-irradiated ones except 15:0 and 17:0. Boiling non-irradiated or irradiated eggs for 40 min little affected detection levels of the hydrocarbons. Frying the egg yolk of the non-irradiated eggs for 5 min produced hydrocarbons 17:1 and 17:2 besides 15:0 and 17:0. Hydrocarbons 15:0, 17:0, 17:1, 17:2, 14:1 and 16:1 were detected in the egg yolk of the non-irradiated eggs while heating it in a cooking oven at 170°C for 60 min. The pattern of hydrocarbons detected in non-irradiated samples when heated was, however, notably different from that of irradiated ones; detection of hydrocarbons in shell eggs or egg products could, thus, identify their post-irradiation.
AB - Shell eggs were non-irradiated or irradiated at 0.5, 1 and 3 kGy, and boiled, fried or heated in ovens. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons 15:0, 14;1, 17:0, 16:1, 17:1, 16:2, 17:2 and 16:3 were detected in shell eggs irradiated at 0.5 kGy or higher, but not in non-irradiated ones except 15:0 and 17:0. Boiling non-irradiated or irradiated eggs for 40 min little affected detection levels of the hydrocarbons. Frying the egg yolk of the non-irradiated eggs for 5 min produced hydrocarbons 17:1 and 17:2 besides 15:0 and 17:0. Hydrocarbons 15:0, 17:0, 17:1, 17:2, 14:1 and 16:1 were detected in the egg yolk of the non-irradiated eggs while heating it in a cooking oven at 170°C for 60 min. The pattern of hydrocarbons detected in non-irradiated samples when heated was, however, notably different from that of irradiated ones; detection of hydrocarbons in shell eggs or egg products could, thus, identify their post-irradiation.
KW - Heat
KW - Hydrocarbon
KW - Irradiation detection
KW - Shell egg
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U2 - 10.1016/S0963-9969(00)00170-8
DO - 10.1016/S0963-9969(00)00170-8
M3 - Article
AN - SCOPUS:0035031994
VL - 34
SP - 321
EP - 328
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 4
ER -