The effect of gamma irradiation on oleic acid in methyl oleate and food

Seung In Hong, Jee Young Kim, Seung Yong Cho, Hyun Jin Park

Research output: Contribution to journalArticle

10 Citations (Scopus)

Abstract

The objective of this study was to investigate the effects of gamma irradiation on changes in oleic acid of methyl oleate as well as of beef and olive oil. The samples were irradiated at doses ranging from 0 to 60 kGy and the fatty acid composition was then analyzed by GC-FID and GC-MS. Gamma irradiation upon methyl oleate induced the formation of trans octadecenoic acid and stearic acid in a dose dependent fashion, while it decreased the amount of oleic acid. These findings indicate that the 9-cis structure is responsible for the formation of trans and saturated configurations. Additionally, the formation of stearic acid was facilitated by high temperature during the irradiation. Conversely, irradiation dose and temperature during irradiation had no significant effect (p > 0.05) on the amount of trans or saturated fatty acids in the beef and olive oil.

Original languageEnglish
Pages (from-to)93-97
Number of pages5
JournalFood Chemistry
Volume121
Issue number1
DOIs
Publication statusPublished - 2010 Jul 1

Fingerprint

Oleic Acid
gamma radiation
oleic acid
Fatty Acids
Irradiation
Trans Fatty Acids
Food
Temperature
irradiation
Beef
stearic acid
olive oil
beef
dosage
trans fatty acids
saturated fatty acids
temperature
fatty acid composition
Dosimetry
Olive Oil

Keywords

  • GC-FID
  • GC-MS
  • Oleic acid
  • Stearic acid
  • Trans octadecenoic acid

ASJC Scopus subject areas

  • Food Science
  • Analytical Chemistry

Cite this

The effect of gamma irradiation on oleic acid in methyl oleate and food. / Hong, Seung In; Kim, Jee Young; Cho, Seung Yong; Park, Hyun Jin.

In: Food Chemistry, Vol. 121, No. 1, 01.07.2010, p. 93-97.

Research output: Contribution to journalArticle

Hong, Seung In ; Kim, Jee Young ; Cho, Seung Yong ; Park, Hyun Jin. / The effect of gamma irradiation on oleic acid in methyl oleate and food. In: Food Chemistry. 2010 ; Vol. 121, No. 1. pp. 93-97.
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