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Year 2022, Volume 9, Issue 1, 33 - 40, 30.03.2022
https://doi.org/10.54287/gujsa.1084430

Abstract

References

  • Acheson, D., & Steele, J. H. (2001). Food Irradiation: A Public Health Challenge for the 21st Century. Clinical Infectious Diseases, 33(3), 376-377. doi:10.1086/321899
  • Arici, M., Colak, F. A., & Gecgel, U. (2007). Effect of gamma irradiation on microbiological and oil properties of black cummin (Nigella sativa L.). Grass Aceites., 58(4), 339-343. doi:10.3989/gya.2007.v58.i4.444
  • Cam, S., & Kilic, M. (2009). Effect of Blanching on Storage Stability of Hazelnut Meal. Journal of Food Quality, 32(3), 369-380. doi:10.1111/j.1745-4557.2009.00254.x
  • Chauhan, S. K., Kumar, R., Nadanasabapathy, S., & Bawa, A. S. (2009). Detection Methods for Irradiated Foods. Comprehensive Reviews in Food Science and Food Safety, 8(1):4-16. doi:10.1111/j.1541-4337.2008.00063.x
  • Chmielewski, A. G. & Migdal, W. (2005). Radiation decontamination of herbs and spices. Nukleonika, 50(4), 179-184.
  • Choi, C. R. & Hwang, K. T. (1997). Detection of Hydrocarbons in Irradiated and Roasted Sesame Seeds. J. Am. Oil Chem. Soc.,74(4), 469-472. doi:10.1007/s11746-997-0108-y
  • EN 1784:2003 (2003). Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic analysis of hydrocarbons, withdrawn European Standard.
  • Farkas, J. (2004) Food Irradiation. In: A. Mozumder, Y. Hatano (Eds.), Charged particle and photon interactions with matter (pp. 785-812). Marcel Dekker Inc., New York-Basel.
  • Frank, J., Geil, J. V, & Freaso, R. (1982). Automatic Determination of Oxidation Stability of Oil and Fatty Products. Food Technol., 36, 71-76.
  • Gecgel, U., Gumus, T., Tasan, M., Daglioglu, O., & Arici M. (2011). Determination of Fatty Acid Composition of γ-irradiated Hazelnuts, Walnuts, Almonds, and Pistachios. Radiat. Phys. Chem., 80(4), 578-581. doi:10.1016/j.radphyschem.2010.12.004
  • Hasenhuettl, G. L., & Wan, P. J. (1992). Temperature Effects on the Determination of Oxidative Stability with the Metrohm Rancimat. J. Am. Oil Chem. Soc., 69(6), 525-527.
  • Hwang, K. T. (1999). Hydrocarbons detected in irradiated pork, bacon and ham. Food Res. Int., 32(6), 389-394. doi:10.1016/S0963-9969(99)00040-X
  • Kader, A. A. (1986). Potential application of ionizing radiation in postharvest handling of fresh fruits and vegetables. Food Technology, 40(6), 117-121.
  • Loaharanu, P. (1994). Status and prospects of food irradiation. Food Technology, 52, 124-131.
  • Mateos, R., Trujillo, M., Pérez-Camino, M. C., Moreda W., & Cert, A. (2005). Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices. J. Agric. Food Chem., 53(14), 5766-5771. doi:10.1021/jf0504263
  • Mendez, E., Sanhueza, J., Speisky, H., & Valenzuela, A. (1996). Validation of the Rancimat Test for the Assessment of the Relative Stability of Fish Oils. J. Am. Oil Chem. Soc., 73(8), 1033-1037. doi:10.1007/BF02523412
  • Mexis S. F., & Kontominas, M. G. (2009a.). Effect of γ-Irradiation on the Physicochemical and Sensory Properties of Walnuts (Juglans regia L.). Eur. Food Res. Technol., 228, 823-831. doi:10.1007/s00217-008-0995-7
  • Mexis, S. F., & Kontominas, M. G. (2009b). Effect of Gamma Irradiation on the Physico-chemical and Sensory Properties of Raw Shelled Peanuts (Arachis hypogaea L.) and Pistachio Nuts (Pistacia vera L.). J. Sci. Food Agr., 89(5), 867-875. doi:10.1002/jsfa.3526
  • Mexis, S. F., Badeka, A. V., Chouliara, E., Riganakos, K. A., & Kontominas, M. G. (2009). Effects of γ-Irradiation on the Physicochemical and Sensory Properties of Raw Unpeeled Almond Kernels (Prunus dulcis). Innovative Food Sci. Emerg. Technol., 10(1), 87-92. doi:10.1016/j.ifset.2008.09.001
  • Olson, D. G. (1998). Irradiation of food. Food Technology, 52, 56-62.
  • Park, J. Y., & Hwang, K. T. (1999). Hydrocarbons as Markers for Identifying Postirradiated Peanuts. J. Am. Oil Chem. Soc., 76(1), 125-129. doi:10.1007/s11746-999-0058-7
  • Sádecká, J. (2007). Irradiation of Spices- a Review. Czech J. Food Sci., 25(5), 231-242.
  • Spiegelberg, A., Schulzki, N., Helle, N., Bögl, K. W., & Schreiber, G. A. (1994). Methods for Routine Control of Irradiated Food: Optimization of a Method for Detection of Radiation-Induced Hydrocarbons and Its Application to Various Foods. Radiation Physics and Chemistry, 43(5), 433-444. doi:10.1016/0969-806X(94)90059-0
  • Thayer, D. W., Josephson, E. S., Brynjolfsson A., & Giddings G. G. (1996). Radiation Pasteurization of Food. Council for Agricultural Science and Technology, 7, 1-10.
  • Tjaberg, T. B., Underdal, B., & Lunde, G. (1972). The effect of ionizing radiation on the microbial content and volatile constituents of spices. Journal of Applied Bacteriology, 35(3), 473-478. doi:10.1111/j.1365-2672.1972.tb03724.x
  • URL1 (2019, October 03). Food Irradiation Legislation “Gıda Işınlama Yönetmeliği”. Official Gazette of the Republic of Turkey, No:30907. www.resmigazete.gov.tr/eskiler/2019/10/20191003-1.htm
  • URL2 (2012). Hazelnut Exportation from Turkey. Hazelnut Promotion Group. www.ftg.org.tr/en/turkish-hazelnut-hazelnut-export.html
  • URL3 (1999, Novermber 06). Food Irradiation Legislation “Gıda Işınlama Yönetmeliği”. Official Gazette of the Republic of Turkey, No:23868. www.resmigazete.gov.tr/arsiv/23868.pdf
  • WHO, World Health Organization (1994). Safety and nutritional adequacy of irradiated food. World Health Organization, Geneva. https://apps.who.int/iris/handle/10665/39463.
  • Yaşkıran, K. (2020). Kızartmalık Mısırözü Yağı Kalitesinin İyileştirilmesinde Üç Farklı Turunçgil Albedosunun Suni Bir Antioksidan ve Adsorban ile Karşılaştırılması. MSc Thesis, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü.

Relationship Between Hydrocarbon Content and Oxidative Stability in Irradiated Hazelnut Oils

Year 2022, Volume 9, Issue 1, 33 - 40, 30.03.2022
https://doi.org/10.54287/gujsa.1084430

Abstract

The hydrocarbon detection method, based on the detection of hydrocarbons formed during irradiation, is one of the internationally accepted detection methods for irradiated foods. Radiolysis products, formed due to breakdown of unsaturated fatty acids by irradiation, are detected in this method. While no hydrocarbons were not found in the unirradiated hazelnut oil, hydrocarbons, namely 1-7 hexa-decadiene, 1- hexa-decene, n-penta-decane and 1- tetra-decene, but they were detected after irradiation at doses of 5 kGy or higher. It was found that irradiation induced the formation of hydrocarbons and when irradiation dose increased, the amount of hydrocarbons increased. The Rancimat process is widely used to define the amount of oxidation in foods containing fat. Analysis time is short as it is a very fast method. The induction time, showing the oxidation resistance of oils, decreased as irradiation dose increased. The possible relationship between the detected hydrocarbons and oxidative stability was examined and a negative correlation was found between the hydrocarbon and rancimat methods.

References

  • Acheson, D., & Steele, J. H. (2001). Food Irradiation: A Public Health Challenge for the 21st Century. Clinical Infectious Diseases, 33(3), 376-377. doi:10.1086/321899
  • Arici, M., Colak, F. A., & Gecgel, U. (2007). Effect of gamma irradiation on microbiological and oil properties of black cummin (Nigella sativa L.). Grass Aceites., 58(4), 339-343. doi:10.3989/gya.2007.v58.i4.444
  • Cam, S., & Kilic, M. (2009). Effect of Blanching on Storage Stability of Hazelnut Meal. Journal of Food Quality, 32(3), 369-380. doi:10.1111/j.1745-4557.2009.00254.x
  • Chauhan, S. K., Kumar, R., Nadanasabapathy, S., & Bawa, A. S. (2009). Detection Methods for Irradiated Foods. Comprehensive Reviews in Food Science and Food Safety, 8(1):4-16. doi:10.1111/j.1541-4337.2008.00063.x
  • Chmielewski, A. G. & Migdal, W. (2005). Radiation decontamination of herbs and spices. Nukleonika, 50(4), 179-184.
  • Choi, C. R. & Hwang, K. T. (1997). Detection of Hydrocarbons in Irradiated and Roasted Sesame Seeds. J. Am. Oil Chem. Soc.,74(4), 469-472. doi:10.1007/s11746-997-0108-y
  • EN 1784:2003 (2003). Foodstuffs - Detection of irradiated food containing fat - Gas chromatographic analysis of hydrocarbons, withdrawn European Standard.
  • Farkas, J. (2004) Food Irradiation. In: A. Mozumder, Y. Hatano (Eds.), Charged particle and photon interactions with matter (pp. 785-812). Marcel Dekker Inc., New York-Basel.
  • Frank, J., Geil, J. V, & Freaso, R. (1982). Automatic Determination of Oxidation Stability of Oil and Fatty Products. Food Technol., 36, 71-76.
  • Gecgel, U., Gumus, T., Tasan, M., Daglioglu, O., & Arici M. (2011). Determination of Fatty Acid Composition of γ-irradiated Hazelnuts, Walnuts, Almonds, and Pistachios. Radiat. Phys. Chem., 80(4), 578-581. doi:10.1016/j.radphyschem.2010.12.004
  • Hasenhuettl, G. L., & Wan, P. J. (1992). Temperature Effects on the Determination of Oxidative Stability with the Metrohm Rancimat. J. Am. Oil Chem. Soc., 69(6), 525-527.
  • Hwang, K. T. (1999). Hydrocarbons detected in irradiated pork, bacon and ham. Food Res. Int., 32(6), 389-394. doi:10.1016/S0963-9969(99)00040-X
  • Kader, A. A. (1986). Potential application of ionizing radiation in postharvest handling of fresh fruits and vegetables. Food Technology, 40(6), 117-121.
  • Loaharanu, P. (1994). Status and prospects of food irradiation. Food Technology, 52, 124-131.
  • Mateos, R., Trujillo, M., Pérez-Camino, M. C., Moreda W., & Cert, A. (2005). Relationships between oxidative stability, triacylglycerol composition, and antioxidant content in olive oil matrices. J. Agric. Food Chem., 53(14), 5766-5771. doi:10.1021/jf0504263
  • Mendez, E., Sanhueza, J., Speisky, H., & Valenzuela, A. (1996). Validation of the Rancimat Test for the Assessment of the Relative Stability of Fish Oils. J. Am. Oil Chem. Soc., 73(8), 1033-1037. doi:10.1007/BF02523412
  • Mexis S. F., & Kontominas, M. G. (2009a.). Effect of γ-Irradiation on the Physicochemical and Sensory Properties of Walnuts (Juglans regia L.). Eur. Food Res. Technol., 228, 823-831. doi:10.1007/s00217-008-0995-7
  • Mexis, S. F., & Kontominas, M. G. (2009b). Effect of Gamma Irradiation on the Physico-chemical and Sensory Properties of Raw Shelled Peanuts (Arachis hypogaea L.) and Pistachio Nuts (Pistacia vera L.). J. Sci. Food Agr., 89(5), 867-875. doi:10.1002/jsfa.3526
  • Mexis, S. F., Badeka, A. V., Chouliara, E., Riganakos, K. A., & Kontominas, M. G. (2009). Effects of γ-Irradiation on the Physicochemical and Sensory Properties of Raw Unpeeled Almond Kernels (Prunus dulcis). Innovative Food Sci. Emerg. Technol., 10(1), 87-92. doi:10.1016/j.ifset.2008.09.001
  • Olson, D. G. (1998). Irradiation of food. Food Technology, 52, 56-62.
  • Park, J. Y., & Hwang, K. T. (1999). Hydrocarbons as Markers for Identifying Postirradiated Peanuts. J. Am. Oil Chem. Soc., 76(1), 125-129. doi:10.1007/s11746-999-0058-7
  • Sádecká, J. (2007). Irradiation of Spices- a Review. Czech J. Food Sci., 25(5), 231-242.
  • Spiegelberg, A., Schulzki, N., Helle, N., Bögl, K. W., & Schreiber, G. A. (1994). Methods for Routine Control of Irradiated Food: Optimization of a Method for Detection of Radiation-Induced Hydrocarbons and Its Application to Various Foods. Radiation Physics and Chemistry, 43(5), 433-444. doi:10.1016/0969-806X(94)90059-0
  • Thayer, D. W., Josephson, E. S., Brynjolfsson A., & Giddings G. G. (1996). Radiation Pasteurization of Food. Council for Agricultural Science and Technology, 7, 1-10.
  • Tjaberg, T. B., Underdal, B., & Lunde, G. (1972). The effect of ionizing radiation on the microbial content and volatile constituents of spices. Journal of Applied Bacteriology, 35(3), 473-478. doi:10.1111/j.1365-2672.1972.tb03724.x
  • URL1 (2019, October 03). Food Irradiation Legislation “Gıda Işınlama Yönetmeliği”. Official Gazette of the Republic of Turkey, No:30907. www.resmigazete.gov.tr/eskiler/2019/10/20191003-1.htm
  • URL2 (2012). Hazelnut Exportation from Turkey. Hazelnut Promotion Group. www.ftg.org.tr/en/turkish-hazelnut-hazelnut-export.html
  • URL3 (1999, Novermber 06). Food Irradiation Legislation “Gıda Işınlama Yönetmeliği”. Official Gazette of the Republic of Turkey, No:23868. www.resmigazete.gov.tr/arsiv/23868.pdf
  • WHO, World Health Organization (1994). Safety and nutritional adequacy of irradiated food. World Health Organization, Geneva. https://apps.who.int/iris/handle/10665/39463.
  • Yaşkıran, K. (2020). Kızartmalık Mısırözü Yağı Kalitesinin İyileştirilmesinde Üç Farklı Turunçgil Albedosunun Suni Bir Antioksidan ve Adsorban ile Karşılaştırılması. MSc Thesis, Necmettin Erbakan Üniversitesi Fen Bilimleri Enstitüsü.

Details

Primary Language English
Subjects Engineering, Multidisciplinary
Journal Section Food Engineering
Authors

Hülya GÜÇLÜ> (Primary Author)
TENMAK
0000-0003-1610-8051
Türkiye

Publication Date March 30, 2022
Published in Issue Year 2022, Volume 9, Issue 1

Cite

APA Güçlü, H. (2022). Relationship Between Hydrocarbon Content and Oxidative Stability in Irradiated Hazelnut Oils . Gazi University Journal of Science Part A: Engineering and Innovation , 9 (1) , 33-40 . DOI: 10.54287/gujsa.1084430

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