Decomposition of food lipids by ionizing radiation
A number of animal and vegetable fats as well as model systems of triglycerides were used in a study to examine the effects of irradiation on the lipid fraction of foods. More than one hundred compounds were identified as radiolytic products. These include a series of hydrocarbons, aldehydes, esters, free acids, ethane- and propanediol diesters, propenediol diesters, diglycerides, triglycerides, ketones, glyceryl ether diesters, and 2-alkyl cyclobutanones. Reaction mechanism are proposed to explain the formation of the decomposition products. Bascially, these compounds result via the formation of free radicals according to preferential cleavages in the vicinity of the carbonyl groups. Since some of these compounds are unique to radiation effects, a method was developed to detect irradiation treatment in foods. Variables affecting the radiolytic pattern are discussed, and a comparison between thermolytic and radiolytic effects is presented. (GE)
- Research Organization:
- Univ. of Massachusetts, Amherst
- NSA Number:
- NSA-29-015864
- OSTI ID:
- 4349838
- Country of Publication:
- Germany
- Language:
- English
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