Detection of Hydrocarbons Induced by Electron Beam Irradiation of Almond (Prunus amygosalus L.) and Peanut (Arachis hypogaea)

전자선 조사한 아몬드(Prunus amygosalus L.)와 땅콩(Arachis hypogaea)에서 유래한 지방분해산물 분석

  • Jeong, In Seon (Department of Food and Nutrition, Chosun University) ;
  • Kim, Jae Sung (Department of Food and Nutrition, Chosun University) ;
  • Hwang, In Min (Department of Food and Nutrition, Chosun University) ;
  • Choi, Sung Hwa (Department of Food and Nutrition, Chosun University) ;
  • Choi, Ji Yeon (Department of Food and Nutrition, Chosun University) ;
  • Nho, Eun Yeong (Department of Food and Nutrition, Chosun University) ;
  • Khan, Naeem (Department of Food and Nutrition, Chosun University) ;
  • Kim, Byung Sook (Hotel Culinary Arts & Food Nutrition, Jeonbuk Science College) ;
  • Kim, Kyong Su (Department of Food and Nutrition, Chosun University)
  • 정인선 (조선대학교 식품영양학과) ;
  • 김재성 (조선대학교 식품영양학과) ;
  • 황인민 (조선대학교 식품영양학과) ;
  • 최성화 (조선대학교 식품영양학과) ;
  • 최지연 (조선대학교 식품영양학과) ;
  • 노은영 (조선대학교 식품영양학과) ;
  • 나임 칸 (조선대학교 식품영양학과) ;
  • 김병숙 (전북과학대학교 호텔조리영양계열) ;
  • 김경수 (조선대학교 식품영양학과)
  • Received : 2012.08.04
  • Accepted : 2012.12.17
  • Published : 2013.02.28


Food irradiation has recently become one of the most successful techniques to preserve food with increased shelf life. This study aims to analyze hydrocarbons in almonds (Prunus amygosalus L.) and peanuts (Arachis hypogaea) induced by electron beam irradiation. The samples were irradiated at 0, 1, 3, 5 and 10 kGy by e-beam and using florisil column chromatography fat, and content was extracted. The induced hydrocarbons were identified using gas chromatography-mass spectrometry (GC/MS). The major hydrocarbons in both irradiated samples were 1,7-hexadecadiene ($C_{16:2}$) and 8-heptadecene ($C_{17:1}$) from oleic acid, 1,7,10-hexadecatriene ($C_{16:3}$) and 6,9-heptadecadiene ($C_{17:2}$) from linoleic acid and 1-tetradecene ($C_{14:1}$) and pentadecane ($C_{15:0}$) from palmitic acid. Concentrations of the hydrocarbons produced by e-beam were found to be depended upon the composition of fatty acid in both almonds and peanuts. The $C_{n-2}$ compound was found to be higher than $C_{n-1}$ compound in oleic acid and palmitic acid, while in case of linoleic acid, $C_{n-1}$compound was higher than $C_{n-2}$ compound. The radiation induced hydrocarbons were detected only in irradiated samples, with 1 kGy or above, and not in the non-irradiated ones. The production of 1,7-hexadecadiene ($C_{16:2}$), 8-heptadecene ($C_{17:1}$), 1,7,10-hexadecatriene ($C_{16:3}$) and 6,9-heptadecadiene ($C_{17:2}$), in high concentration gave enough information to suggest that these may be the possible marker compounds of electron beam irradiation in almonds and peanuts.




Supported by : 농림수산식품기술기획평가원


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