Fatty Acids Changes of Baby Food Fat by -Irradiation

Aflaki, F; Matloubi, H

Fatty Acids Changes of Baby Food Fat by -Irradiation

Document Type : Research Paper

Authors

F Aflaki

H Matloubi

Abstract

There is a mutual protection when mixtures of components irradiate together, thereby experimental investigations are necessary for determination of the effects that actually occur in different classes of nutrients in formulated foods. This work is concerned with the effect of g- irradiation on fatty acids content of a formulated babyfood fat and the results are compared with the changes of fatty acids in the irradiated whole foods. The irradiation was performed with a gamma cell (Co-60) at the dose levels of 0.5, 1.5, 6, 10, 30, 45 kGy at room temperature and in the presence of air. The samples were analyzed immediately after the irradiation by a high performance liquid chromatography (HPLC). The results have shown that destruction of fatty acids in this formulated food is reasonably less than that of the fatty acids of the whole foods fat.

Highlights

1. WHO, “Wholesomeness of irradiated food, Report of a joint FAO/IAEA/WHO Expert Committee,” WHO Tech. Rep. Ser. 659, Geneva (1980).

2. J.F. Diehl, E.S. josephson, “Assessment of the wholesomeness of irradiated food (a review),” ACTA Alimenta, 23, 195-214, (1994).

3. P. Olsen, “Irradaition of food, scientific status summary,” Food Technology, 52, 52-56, (1998).

4. J.F. Diehl, “Regulation of food irradiation in the European community: is nutrition an issue?,” Food Addit Contam 2, 212-219 (1991).

5. SFC/CS/NF/IRR/24 Final, “Revision of the opinion of the scientific committee on food on the irradiation of food,” Scientific Committee on Food of European Commission, 1049 Brussles, Belgium, (2003).

6. WHO, “High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy, Report of a joint FAO/IAEA/WHO study group,” WHO technical report series 890, world heath organization, Geneva (1999).

P. Loaharanu, “Irradiated Food,” Aemrican Council on Science and Health, 4^th Edition, New York, (1996).
W.W. Newar, “Radiation mechanisms in the radiolysis of fats: A review,” J. Agric. Food Chem, 26, 21-25 (1978).
W.M. Urbain, “Food irradiation,” Academic Press, INC, London, (1986).
R. Molins, “Food irradiation: principles and application,” Wiley Publication, USA (2001).
B.E. Green, B.M. Watts, “Lipid oxidation in irradiated cooked beef,” Food Technol, 20, 111-114 (1966).
D. Cast, “Ionizing energy in food proccesing and pest control. I, wholesomeness of food treated with ionizing energy,” Report No. 109 Council for Agricultural Science and Technology, Ames (1986).
D. Cast, “Ionizing energy in food proccesing and pest control. I, wholesomeness of food treated with ionizing energy,” Report No. 109 Council for Agricultural Science and Technology, Ames (1986).
J.F. Diehl, “Chemical effects of ionizing radiation,” in safety of irradiated foods, 2^nd ed., Maecel Dekker, New York, Chap. 3, 43-88 (1995).
S.N. Akers, “On the cutting edge of science. (irradiated hospital diets),” Nutrition Today, 19, 24 (1984).
Jr. Tuttle, “Future military feeding irradiated foods products,” Activiyies Report- Research and Development Associates, 44, 139-147 (1992).
D.W. Thayer, “Food irradiation: benefits and concerns,” Journal of Food Science, 13, 147-169 (1990).
H. Matloubi, F. Aflaki, M. Hadjizadegan, “Effects of gamma irradiation on amino acids content of baby food proteins,” J. of Food Composotion and Analysis, 17,133-139 (2003).
A.G. Bailliet, “HPLC analysis of underivatized fatty acids in margarines,” J. of Chrom. Sci, 20, 466-470 (1982).
R.J. Maxwell, A.H. Rady, “Effect of gamma irradiation at variuos temperatures on air and vacuum packed chiken tissues II. Fatty acids profiles of neutral and polar lipides separated from muscle and skin irradiated at 2-5⁰C,” Radiat. Phys. Chem, 34, 791-796 (1989).
M.S. Brito, A.L.C.H. Villavicencio, J. Mancini-filho, “Effects of irradiation on trans fatty acids formation in ground beef,” Radiat. Phys. Chem, 63, 337-340 (2002).
S.R. Katta, D.R. Rao, G.R. Sunki, C.B. Chawan, “Effect of gamma irradiation of whole chiken caracasses on bacteria loads and fatty acids,” Journal of Food Science, 56, 371-372 (1991).
S. Adam, G. Paul, D. Ehlermann, “Ifluence of ionizing radiation on the fatty acids composition of herring fillets,” Radiat. Phys. Chem, 20, 289-295 (1982).
C.E. Vaca, M. Harms-Ringdahl, “Radiation- induced lipid perioxidation in whole grain of rye, wheat and rice: effects on linoleic and linolenic acid,” Radiat. Phys. Chem, 28, 325-330 (1986).
V.S. Rao, U.K. Vakil, A. Sreenivasan, “Effects of gamma irradiation on composotion of wheat lipids,” J. of food science, 43, 64 (1978a).
D.U. Ahen, Jl. Sell, M. Jeffery, X. Chen, I. Lee, “Ditary vitamin E affects lipid oxidation and volatiles of irradiated raw trukey meat,” J. food Sci, 62, 954 (1997).
B.H. Polister, J.F. Mead, “Effect of certain vitamins and antioxidants on irradiation- induceed autooxidation of methyl linoleate,” J. Agric. Fd. Chem, 2, 199 (1954).

Keywords

irradiation

mutual protection

fatty acids

High Performance Liquid Chromatography (HPLC)

food

chemical radiation effects

1. WHO, “Wholesomeness of irradiated food, Report of a joint FAO/IAEA/WHO Expert Committee,” WHO Tech. Rep. Ser. 659, Geneva (1980).

2. J.F. Diehl, E.S. josephson, “Assessment of the wholesomeness of irradiated food (a review),” ACTA Alimenta, 23, 195-214, (1994).

3. P. Olsen, “Irradaition of food, scientific status summary,” Food Technology, 52, 52-56, (1998).

4. J.F. Diehl, “Regulation of food irradiation in the European community: is nutrition an issue?,” Food Addit Contam 2, 212-219 (1991).

5. SFC/CS/NF/IRR/24 Final, “Revision of the opinion of the scientific committee on food on the irradiation of food,” Scientific Committee on Food of European Commission, 1049 Brussles, Belgium, (2003).

6. WHO, “High-dose irradiation: wholesomeness of food irradiated with doses above 10 kGy, Report of a joint FAO/IAEA/WHO study group,” WHO technical report series 890, world heath organization, Geneva (1999).

P. Loaharanu, “Irradiated Food,” Aemrican Council on Science and Health, 4^th Edition, New York, (1996).
W.W. Newar, “Radiation mechanisms in the radiolysis of fats: A review,” J. Agric. Food Chem, 26, 21-25 (1978).
W.M. Urbain, “Food irradiation,” Academic Press, INC, London, (1986).
R. Molins, “Food irradiation: principles and application,” Wiley Publication, USA (2001).
B.E. Green, B.M. Watts, “Lipid oxidation in irradiated cooked beef,” Food Technol, 20, 111-114 (1966).
D. Cast, “Ionizing energy in food proccesing and pest control. I, wholesomeness of food treated with ionizing energy,” Report No. 109 Council for Agricultural Science and Technology, Ames (1986).
D. Cast, “Ionizing energy in food proccesing and pest control. I, wholesomeness of food treated with ionizing energy,” Report No. 109 Council for Agricultural Science and Technology, Ames (1986).
J.F. Diehl, “Chemical effects of ionizing radiation,” in safety of irradiated foods, 2^nd ed., Maecel Dekker, New York, Chap. 3, 43-88 (1995).
S.N. Akers, “On the cutting edge of science. (irradiated hospital diets),” Nutrition Today, 19, 24 (1984).
Jr. Tuttle, “Future military feeding irradiated foods products,” Activiyies Report- Research and Development Associates, 44, 139-147 (1992).
D.W. Thayer, “Food irradiation: benefits and concerns,” Journal of Food Science, 13, 147-169 (1990).
H. Matloubi, F. Aflaki, M. Hadjizadegan, “Effects of gamma irradiation on amino acids content of baby food proteins,” J. of Food Composotion and Analysis, 17,133-139 (2003).
A.G. Bailliet, “HPLC analysis of underivatized fatty acids in margarines,” J. of Chrom. Sci, 20, 466-470 (1982).
R.J. Maxwell, A.H. Rady, “Effect of gamma irradiation at variuos temperatures on air and vacuum packed chiken tissues II. Fatty acids profiles of neutral and polar lipides separated from muscle and skin irradiated at 2-5⁰C,” Radiat. Phys. Chem, 34, 791-796 (1989).
M.S. Brito, A.L.C.H. Villavicencio, J. Mancini-filho, “Effects of irradiation on trans fatty acids formation in ground beef,” Radiat. Phys. Chem, 63, 337-340 (2002).
S.R. Katta, D.R. Rao, G.R. Sunki, C.B. Chawan, “Effect of gamma irradiation of whole chiken caracasses on bacteria loads and fatty acids,” Journal of Food Science, 56, 371-372 (1991).
S. Adam, G. Paul, D. Ehlermann, “Ifluence of ionizing radiation on the fatty acids composition of herring fillets,” Radiat. Phys. Chem, 20, 289-295 (1982).
C.E. Vaca, M. Harms-Ringdahl, “Radiation- induced lipid perioxidation in whole grain of rye, wheat and rice: effects on linoleic and linolenic acid,” Radiat. Phys. Chem, 28, 325-330 (1986).
V.S. Rao, U.K. Vakil, A. Sreenivasan, “Effects of gamma irradiation on composotion of wheat lipids,” J. of food science, 43, 64 (1978a).
D.U. Ahen, Jl. Sell, M. Jeffery, X. Chen, I. Lee, “Ditary vitamin E affects lipid oxidation and volatiles of irradiated raw trukey meat,” J. food Sci, 62, 954 (1997).
B.H. Polister, J.F. Mead, “Effect of certain vitamins and antioxidants on irradiation- induceed autooxidation of methyl linoleate,” J. Agric. Fd. Chem, 2, 199 (1954).