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 language | English |
|---|---|
| Pages (from-to) | 93-97 |
| Number of pages | 5 |
| Journal | Food Chemistry |
| Volume | 121 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2010 Jul 1 |
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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 journal › Article
}
TY - JOUR
T1 - The effect of gamma irradiation on oleic acid in methyl oleate and food
AU - Hong, Seung In
AU - Kim, Jee Young
AU - Cho, Seung Yong
AU - Park, Hyun Jin
PY - 2010/7/1
Y1 - 2010/7/1
N2 - 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.
AB - 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.
KW - GC-FID
KW - GC-MS
KW - Oleic acid
KW - Stearic acid
KW - Trans octadecenoic acid
UR - http://www.scopus.com/inward/record.url?scp=75749107746&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=75749107746&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2009.12.008
DO - 10.1016/j.foodchem.2009.12.008
M3 - Article
AN - SCOPUS:75749107746
VL - 121
SP - 93
EP - 97
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
IS - 1
ER -