Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 321-328 |
| Number of pages | 8 |
| Journal | Food Research International |
| Volume | 34 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 2001 May 15 |
| Externally published | Yes |
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Keywords
- Heat
- Hydrocarbon
- Irradiation detection
- Shell egg
ASJC Scopus subject areas
- Food Science
Cite this
Hydrocarbons detected in irradiated and heat-treated eggs. / Hwang, K. T.; Yoo, J. H.; Kim, C. K.; Uhm, T. B.; Kim, S. B.; Park, Hyun Jin.
In: Food Research International, Vol. 34, No. 4, 15.05.2001, p. 321-328.Research output: Contribution to journal › Article
}
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, Hyun Jin
PY - 2001/5/15
Y1 - 2001/5/15
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
UR - http://www.scopus.com/inward/record.url?scp=0035031994&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0035031994&partnerID=8YFLogxK
U2 - 10.1016/S0963-9969(00)00170-8
DO - 10.1016/S0963-9969(00)00170-8
M3 - Article
VL - 34
SP - 321
EP - 328
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - 4
ER -