Journal of Nuclear Science, Engineering and Technology (JONSAT)
In cooperation with the Iranian Nuclear Society

Discernment of Irradiated Chicken Meat by Determination of O-Tyrosine Using High Performance Liquid Chromatography and Fluorescence Detection

Document Type : Research Paper

Authors

F Aflaki
A Roozbahani
M Salahinejad
Abstract
O-Tyrosine is proposed as a marker for identification of irradiated protein-rich foods. In this study, HPLC/ Fluorescence method that allows accurate quantification of 0.1ng of o-tyrosine has been used. The method involves freeze-drying of sample, acid hydrolysis and fractionation by HPLC. By using Spherisorb ODS2 column, the base-line separation of o-tyrosine from impurities was performed. The yield of o-tyrosine in the irradiated chicken meat was proportional to the irradiation dose. Since the variable levels of o-tyrosine were found in unirradiated chicken meat (0.15-0.42 µg/g per wet weight), this method is able to identify the irradiated chicken meat at 4kGy or higher. Because the dose response curve can be extended over 50kGy, the method is suitable for detecting the overdosed samples.

Highlights

 

 

  1. 1.    IAEA-TECDOC-587, “Analytical detection methods for irradiated foods, A review of current literature,” Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Austria, March (1991).

 

  1. 2.    C.H. McMurray, “Detection methods for irradiated foods: Current status,” Cambridge, UK, Royal Society of Chemistry (1996).

 

  1. 3.    H. Delincee, “Analytical methods to identify irradiated food-a review,” Radiat. Phy. Chem, 63, 455-458 (2002).

 

  1. 4.    The European Parliament and of the Council, “Food and food ingredients treated with ionizing radiation,” Off.J. L006, 16-23 (1999).

 

  1. 5.    FDA, “Irradiation in the production, processing and handling,” Fed. Reg. 62, 64107-64112 (1997).

 

  1. 6.    R.A. Molins, “Food irradiation: Principles and applications,” Johan Wiley & Sons, New York (2001).

 

  1. 7.    M. Miyahara, H. Ito, T. Nagasawa, T. Kamimura, A. Saito, “Determination of o-tyrosine production in aqueous solutions of phenylalanine irradiated with gamma ray, using HPLC with automated pre-column derivatization and LASER fluorometric detection,” J. Health. Sci. 46, 192-199 (2000).

 

  1. 8.    L.R. Karam, M.G. Simic, “Detecting irradiated foods: Use of hydroxyl radical biomarkers,” Anal. Chem. 60, 1117A-1120A (1988).

 

  1. 9.    H. Zegota, K. Kolodziejczyk, M. Krol, B. Krol, “O-tyrosine hydroxylation by OHº Radicals. 2, 3-Dopa and 2, 5-Dopa formation in γ-irradiated aqueous solution,” Rad. Phys. Chem. 72. 25-33 (2005).

 

10. R.J. Hart, J.A. White, W.J. Ried, “Technical note: Occurrence of o-tyrosine in non- irradiated foods,” International J. food sci. Tech. 23, 643-647 (2207).

 

11. L.R. Karam, M.G. Simic, “Formation of o-tyrosine by radiation and organic solvents in chicken tissue,” J. Biol. Chem. 265, 11581- 11585 (1990).

12. M. Grootveld, R. Jain, “Methods for the detection of irradiated food stuffs: Aromatic hydroxylation and degradation of poly unsaturated fatty acids,” Radiat. Phys. Chem. 34, 925-931 (1989).

 

13. J. Hopkins, L.J. Davis, “Detection of irradiation of meat by o-tyrosine determination,” J. Chromatogr, 426, 155-161 (1988).

 

14. M. Miyahara, H. Ito, A. Saito, T. Nagasawa, M. Kariya, “Detection of irradiation of meats by HPLC determination fir tyrosine using novel LASER Fluorometric detection with automatic pre-column reaction,” J. Health Sci. 46, 304-309 (2000).

 

15. M. Miyahara, T. Nagasawa, T. Kamimura, H. Ito, M. Toyoda, “Identification of irradiation of boned chicken by determination of o-tyrosine and electron spin resonance spectrometry,” J. Health, sci. 48, 79-82 (2002).

 

16. W. Meier, R. Burgin, D. Frohlich, “Analysis of o-tyrosine as a method for the identification of irradiated chicken meat,” Beta-Gamma, 1, 34-38 (1988).

 

17. C. Willemot, R. Couture, J. Makhlouf, F. Cheour, “Generation of oxyradicals in biosystems,” Can. Inst. Food Sci. Technol. J. 22, 350-355 (1989).

 

18. N. Chuaqui-Offermanns, T. Mcdougall, “An HPLC method to determination o-tyrosine in chicken meat,” J. Agric. Food Chem. 39, 300-302 (1991).

 

19. F.I. Ibe, R. Grinter, R. Massey, R. Homer, “Detection of o-tyrosine in irradiated chiken by revese-phase HPLC and fluorescence detection,” Food additive & contamin. Part A,8 (6), 787-792 (1991).

 

20. L.L. Zwart, J.H.N. Commandeur, N.P.E. Vermeulen, “Biomarkers of free radical damage, application in experimental animals and in humans,” Free Radic. Biol. 26, 202-206 (1999).

Keywords

O-Tyrosine
Irradiated Food
Detection
High Performance Liquid Chromatography

  1.  

     

    1. 1.    IAEA-TECDOC-587, “Analytical detection methods for irradiated foods, A review of current literature,” Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Austria, March (1991).

     

    1. 2.    C.H. McMurray, “Detection methods for irradiated foods: Current status,” Cambridge, UK, Royal Society of Chemistry (1996).

     

    1. 3.    H. Delincee, “Analytical methods to identify irradiated food-a review,” Radiat. Phy. Chem, 63, 455-458 (2002).

     

    1. 4.    The European Parliament and of the Council, “Food and food ingredients treated with ionizing radiation,” Off.J. L006, 16-23 (1999).

     

    1. 5.    FDA, “Irradiation in the production, processing and handling,” Fed. Reg. 62, 64107-64112 (1997).

     

    1. 6.    R.A. Molins, “Food irradiation: Principles and applications,” Johan Wiley & Sons, New York (2001).

     

    1. 7.    M. Miyahara, H. Ito, T. Nagasawa, T. Kamimura, A. Saito, “Determination of o-tyrosine production in aqueous solutions of phenylalanine irradiated with gamma ray, using HPLC with automated pre-column derivatization and LASER fluorometric detection,” J. Health. Sci. 46, 192-199 (2000).

     

    1. 8.    L.R. Karam, M.G. Simic, “Detecting irradiated foods: Use of hydroxyl radical biomarkers,” Anal. Chem. 60, 1117A-1120A (1988).

     

    1. 9.    H. Zegota, K. Kolodziejczyk, M. Krol, B. Krol, “O-tyrosine hydroxylation by OHº Radicals. 2, 3-Dopa and 2, 5-Dopa formation in γ-irradiated aqueous solution,” Rad. Phys. Chem. 72. 25-33 (2005).

     

    10. R.J. Hart, J.A. White, W.J. Ried, “Technical note: Occurrence of o-tyrosine in non- irradiated foods,” International J. food sci. Tech. 23, 643-647 (2207).

     

    11. L.R. Karam, M.G. Simic, “Formation of o-tyrosine by radiation and organic solvents in chicken tissue,” J. Biol. Chem. 265, 11581- 11585 (1990).

    12. M. Grootveld, R. Jain, “Methods for the detection of irradiated food stuffs: Aromatic hydroxylation and degradation of poly unsaturated fatty acids,” Radiat. Phys. Chem. 34, 925-931 (1989).

     

    13. J. Hopkins, L.J. Davis, “Detection of irradiation of meat by o-tyrosine determination,” J. Chromatogr, 426, 155-161 (1988).

     

    14. M. Miyahara, H. Ito, A. Saito, T. Nagasawa, M. Kariya, “Detection of irradiation of meats by HPLC determination fir tyrosine using novel LASER Fluorometric detection with automatic pre-column reaction,” J. Health Sci. 46, 304-309 (2000).

     

    15. M. Miyahara, T. Nagasawa, T. Kamimura, H. Ito, M. Toyoda, “Identification of irradiation of boned chicken by determination of o-tyrosine and electron spin resonance spectrometry,” J. Health, sci. 48, 79-82 (2002).

     

    16. W. Meier, R. Burgin, D. Frohlich, “Analysis of o-tyrosine as a method for the identification of irradiated chicken meat,” Beta-Gamma, 1, 34-38 (1988).

     

    17. C. Willemot, R. Couture, J. Makhlouf, F. Cheour, “Generation of oxyradicals in biosystems,” Can. Inst. Food Sci. Technol. J. 22, 350-355 (1989).

     

    18. N. Chuaqui-Offermanns, T. Mcdougall, “An HPLC method to determination o-tyrosine in chicken meat,” J. Agric. Food Chem. 39, 300-302 (1991).

     

    19. F.I. Ibe, R. Grinter, R. Massey, R. Homer, “Detection of o-tyrosine in irradiated chiken by revese-phase HPLC and fluorescence detection,” Food additive & contamin. Part A,8 (6), 787-792 (1991).

     

    20. L.L. Zwart, J.H.N. Commandeur, N.P.E. Vermeulen, “Biomarkers of free radical damage, application in experimental animals and in humans,” Free Radic. Biol. 26, 202-206 (1999).

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