Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Gamma Irradiation on the Content of β-Carotene in Jeju Orange, Vitamin D3 in Anchovy and α-Tocopherol in Beef

방사선 조사에 의한 감귤의 β-Carotene, 멸치의 비타민 D3 및 쇠고기의 α-Tocopherol의 함량변화

  • Kim, Shin-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Byun, Myung-Woo (Radiation Application Research Division, Advanced Radiation Technology Institute) ;
  • Chung, Young-Jin (Dept. of Food and Nutrition, Chungnam National University)
  • 김신희 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과) ;
  • 변명우 (한국원자력연구소 방사선식품 생명공학연구팀) ;
  • 정영진 (충남대학교 식품영양학과)
  • Published : 2005.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

Gamma irradiation treatment brings about biochemical changes that could affect nutritional Quality of food. This study was conducted to examine the content of $\beta-Carotene$ in Jeju orange, vitamin $D_3$ in anchovy and $\alpha-Tocopherol$ in beef. $\beta-Carotene$ content of Jeju orange was not affected by irradiation of 5 and 10kGy. In anchovy, vitamin $D_3$ content was dose-dependently increased to $109.30\%\;and\;125.25\%$ of original content by irradiation of 5 and 10kGy, respectively. $\alpha-Tocopherol$ content in beef with high fat was progressively reduced by $17\%$ of original value with irradiation of 1kGy and by $84\%$ with 10kGy. It could be concluded that $\alpha-tocopherol$ might be most vulnerable to irradiation, while vitamin $D_3$ is very stable against irradiation within 10kGy of gamma irradiation.

방사선 조사식품의 지용성 비타민에 대한 안정성을 확인하기 위하여 지용성 비타민 중 $\beta-carotene$, 비타민 $D_3$, $\alpha-tocopherol$을 택하여 한국인의 상용 식품이면서 각각의 급원식품인 귤, 멸치, 쇠고기에 대해 방사선조사 전후의 해당 비타민 함량을 분석하였다. 귤의 $\beta-carotene$의 함량은 조사구가 비조사구에 비해 약간 증가하는 경향을 보였으나 유의적이지는 않았다. 멸치의 비타민 $D_3$ 함량은 조사선량에 비례하여 5kGy 조사 시 $109.30\%$, 10kGy 조사 시 $125.25\%$로 증가하였다. (p<0.05). 소고기의 $\alpha-tocopherol$ 함량은 고지방 부위인 등심육의 경우 조사선량에 따라 큰 폭으로 감소되어 비조사구에 비해 10kGy 조사구에서 $84\%$의 감소율을 보였으나, 지방함량이 비교적 적은 사태육의 경우 조사구 모두에서 비조사구 대비 약 $13\%$의 감소율을 보였다. 순수 용액의 비타민 A, 비타민 $D_3,\;\alpha-tocopherol$은 조사선량에 비례하여 함량이 감소하는 것으로 나타났으며 특히, 비타민 $D_3$는 지용성 비타민 중 조사에 가장 안정한 비타민으로 나타났고, $\alpha-tocopherol$의 경우는 10kGy 처리구에서 전량 감소를 보여 지용성 비타민 중 조사에 가장 취약한 비타민으로 나타났다. 마이크로웨이브 처리구나 가열 처리구에서는 이들 지용성 비타민들의 손실이 거의 없었다. 이사의 결과로부터 10kGy이내의 방사선 조사 시, 귤의 $\beta-carotene$ 함량에는 영향을 미치는 않는 것으로 보이며, 비타민 $D_3$의 경우는 적어도 10kGy까지는 매우 안정함을 보여주었고 지방함량이 높은 등심육의 경우 $\alpha-tocopherol$의 상당한 분해가 일어남을 알 수 있었다.

Keywords

References

  1. Ehlermann D. 2002. Where is the proof? The science? Nutrition 18: 755-756 https://doi.org/10.1016/S0899-9007(02)00835-3
  2. Tritsch GL. 2002. Food irradiation: a risk not worth taking. Nutrition 18: 756-758 https://doi.org/10.1016/S0899-9007(02)00867-5
  3. WHO. 1981. Wholesomeness of irradiated food. In Report of A Joint FAO/lAEA/WHO Expert Committee. Technical Report Series-659. Geneva, Switzerland
  4. Janave MT, Thomas P. 1979. Influence of post-harvest storage temperature and gamma irradiation on potatocarotenoids. Potato Res 22: 365-369 https://doi.org/10.1007/BF02356230
  5. Agneessens R, Nangniot P, Lacroix JP, Muri D. 1989. Dosage du beta-carotene dans les fruits irradies, par chromatographie liquide a haute performance avecdetection amperornetrique, Bull Rech Agron Gembloux 24: 85-90
  6. Tipples KH, Norris FW. 1965. Some effects of high levels of gamma irradiation on the lipids of wheat. Cereal Chem 42: 437-451
  7. Farkas J. Beczner J, Incze K. 1973. Feasibility of irradiation of spices with special reference to paprika. Radiation Preservation of Food (STI/PUB/317). IAEA, Vienna, Austria. p 389-401
  8. Kung HC, Gaden EE, King CG. 1953. Vitamins and enzymes in milk, effect of garnm-radiation on activity. J Agric Food Chem 1: 142-144 https://doi.org/10.1021/jf60002a003
  9. Katia I. 2002. Effect of gamma-irradiation on the levels of total and cis/trans isomers of beta-carotene in dehydrated parsley. Radiation Physics and Chemistry 63: 333-335 https://doi.org/10.1016/S0969-806X(01)00626-0
  10. Koseki PM. 2002. Effect of radiation in medical and eatable herbs. Radiation Physics and Chemistry 63: 681-684 https://doi.org/10.1016/S0969-806X(01)00658-2
  11. Diehl JF, Hasselmann C, Kilcast D. 1991. Regulation of food irradiation in the European Community: is nutrition an issue? Food Control 2: 212-219 https://doi.org/10.1016/0956-7135(91)90189-4
  12. Knapp FW, Tappel AL. 1961. Comparison of the radiosensitivities of the fat-soluble vitamin by gamma irradiation. Agric Food Chem 9: 430-433 https://doi.org/10.1021/jf60118a005
  13. Chung YJ, Yook HS. 2003. Effects of gamma irradiation and cooking methods on the content of thiamin in chicken breast and vitamin C in strawberry and mandarine orange. J Korean Soc Food Sci Nutr 32: 864-869 https://doi.org/10.3746/jkfn.2003.32.6.864
  14. Korea Food and Drug Administration. 2002. Food Standard Codex. p 313-314
  15. McMurray CH, Blanchflower WJ, Rice DA. 1980. Influence of extraction techniques on determination of $\alpha$ -tocopherol in animal feedstuffs. J Assoc Off Anal Chem 63: 1258-1261
  16. Gross J. 1987. Pigments in fruits. Academic Press, London
  17. Betoli R. 1998. Carotenoides e atividade pro-vitaminica A em condimentos e alteracoes decorrentes de dois tipos de cozimento. MS Thesis. FCF /USP, Sao Paulo
  18. ICGFI. 1999. Facts about food irradiation: a series of fact sheet from the international consultative group on food irradiation. ICGFI, Vienna
  19. Kilcast D. 1994. Effect of irradiation on vitamins. Food Chem 49: 157-164 https://doi.org/10.1016/0308-8146(94)90152-X
  20. Lakritz L, Fox JJ, Hampson J, Richardson R, Kohout K, Thayer DW. 1995. Effect of gamma radiation on levels of alpha-tocopherol in red meats and turkey. Meat Sci 41: 261-271 https://doi.org/10.1016/0309-1740(94)00003-P
  21. Daghir NJ, Sell JL, Mateos GG. 1983. Effect of gamma irradiation on nutritional value of lentils (Lens culinaris) for chicks. Nutr Report Int 27: 1087-1093
  22. Yook HS, Byun MW. 2001. Nutritional safety of food irradiated with high dose. Food Industry and Nutrition 6: 54-59