The effect of ionizing radiation on the fatty acid composition of natural fats and on lipid peroxide formation.
The effects of irradiation doses of 200-1000 krad on the fatty acid compositions of saturated and unsaturated natural food fats have been studied. Lard, coconut oil, corn oil, methyl linoleate and herring oil have been analysed before and after irradiation for lipid peroxide content and fatty acid composition. The effects of storage under varied conditions after irradiation have also been investigated. Irradiation doses of 200-1000 krad had little effect on the fatty acid compositions of saturated fats (lard and coconut oil) or of fats with a high antioxidant content (corn oil) but caused destruction of 98 per cent of the highly unsaturated acids (18: 4,20 :5,22 : 6) and 46 per cent of the diene acids (18:2) in herring oil. The destruction of the polyunsaturated fatty acids increased with increasing storage temperature and storage time. The destruction of polyunsaturated fatty acids is accompanied by an increase in lipid peroxide formation. It is considered that changes in fatty acid composition in natural foods after irradiation are important in consideration of the use of irradiation for food preservation.
D005223:Fats / Q000032:analysis / Q000528:radiation effects; D005227:Fatty Acids / Q000032:analysis; D005228:Fatty Acids, Essential / Q000032:analysis / Q000528:radiation effects; D005231:Fatty Acids, Unsaturated / Q000032:analysis / Q000528:radiation effects; D005395:Fish Oils / Q000032:analysis / Q000528:radiation effects; D005519:Food Preservation; D005720:Gamma Rays; D008055:Lipids / Q000032:analysis / Q000528:radiation effects*; D009821:Oils / Q000032:analysis / Q000528:radiation effects; D010545:Peroxides / Q000032:analysis; D011829:Radiation Dosage; D013696:Temperature; D013997:Time Factors
D005223:Fats; D005227:Fatty Acids; D005228:Fatty Acids, Essential; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D008055:Lipids; D009821:Oils; D010545:Peroxides