The effect of gamma irradiation on oleic acid in methyl oleate and food
- Authors
- Hong, Seung In; Kim, Jee Young; Cho, Seung Yong; Park, Hyun Jin
- Issue Date
- 1-7월-2010
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Oleic acid; Trans octadecenoic acid; Stearic acid; GC-FID; GC-MS
- Citation
- FOOD CHEMISTRY, v.121, no.1, pp.93 - 97
- Indexed
- SCIE
SCOPUS
- Journal Title
- FOOD CHEMISTRY
- Volume
- 121
- Number
- 1
- Start Page
- 93
- End Page
- 97
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/116080
- DOI
- 10.1016/j.foodchem.2009.12.008
- ISSN
- 0308-8146
- 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. (C) 2009 Elsevier Ltd. All rights reserved.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
- Graduate School > Department of Biotechnology > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.