Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

The Microwave-Assisted Extraction of Fats from Irradiated Meat Products for the Detection of Radiation-Induced Hydrocarbons

  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Kausar, Tusneem (Department of Food Science Technology, University of Sargodha) ;
  • Lee, Jeong-Eun (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Hyun-Ku (Korea Food Research Institute) ;
  • Ahn, Dong-U (Department of Animal Science, Iowa State University)
  • Published : 2007.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Hydrocarbons have been successfully used as a chemical marker in order to identify irradiated from non-irradiated foods. The method for determining hydrocarbons consists of extraction of fats, followed by separation of hydrocarbons by florisil column chromatography, and then identification of hydrocarbons by GC/MS. Currently, solvent extraction method for fats has certain limitations with regard to extraction time and solvent consumption. Commercial hams and sausage were irradiated at 0 and 5 kGy, and the efficiency of microwave-assisted extraction (MAE) and conventional solvent extraction (CSE) methods on the extraction of radiation-induced hydrocarbons from the meat products was compared. Significant levels of hydrocarbons, mainly composed of 1,7-hexadecadien, 1,7,10-hexadecatriene, and 6,9-heptadecadiene, were detected in the extracts from irradiated hams and sausages by both CSE and MAE methods. Both methods were acceptable in extracting hydrocarbons from samples, but MAE method required apparently reduced amounts of solvent from 150 (CSE) to 50 mL and reduced extraction time from 23 (CSE) to 5 min.

Keywords

References

  1. IAEA. IAEA homepage. Available from: http://www.iaea.org. Accessed Dec. 4, 2005
  2. Cleland MR. Advances on gamma, e-beam, and X-ray technologies. p. 98. In: IFT Annual Meeting and Food Expo. July 12-16, Convention Center, Las Vegas, NV, USA. Institute of Food Technologist, Chicago, IL, USA (2004)
  3. FAO. Codex Alimentarius Standards and Codes. Available from: http://www.codexalimentarius.net/web/standard. Accessed Dec. 24, 2003
  4. Nawar WW, Balboni JJ. Detection of irradiated treatment in foods. J. Am. Oil. Chem. Soc. 53: 726-729 (1970)
  5. Morehouse KM, Kiesel M, Ku Y. Identification of meat treated with ionizing radiation by capillary gas chromatographic determination of radiolytically produced hydrocarbons. J. Agr. Food Chem. 41: 758-763 (1993) https://doi.org/10.1021/jf00029a015
  6. Hwang KT. Hydrocarbons detected in irradiated pork, bacon, and ham. Food Res. Int. 32: 389-394 (1999) https://doi.org/10.1016/S0963-9969(99)00040-X
  7. Schreiber GA, Schulzki G, Spiegellberg A, Helle N, Bogl KW. Evaluation of a gas chromatographic method to identify irradiated chicken, pork, and beef by detection of volatile hydrocarbons. J. AOAC Int. 77: 1202-1217 (1994)
  8. Park ER, Kim EA, Kim KS. Detection of radiation-induced hydrocarbons and 2-alkylcyclobutanones from irradiated pork. Food Sci. Biotechnol. 10: 84-89 (2001)
  9. Battacharjee P, Singhal RS, Gholap AS, Variyar PS, Bongirwar DR. Hydrocarbons as marker compounds for irradiated cashew nuts. Food Chem. 80: 151-157 (2003) https://doi.org/10.1016/S0308-8146(02)00240-6
  10. Berg H, Magard M, Johansson G, Mathiasson L. Development of a supercritical fluid extraction method for determination of lipid classes and total fat in meats and its comparison with conventional methods. J. Chromatogr. A 785: 345-352 (1997) https://doi.org/10.1016/S0021-9673(97)00686-9
  11. DePedro E, Casillas M, Miranda CM. Microwave oven application in the extraction of fat from the subcutaneous tissue of Iberian pig ham. Meat Sci. 45: 45-51 (1997) https://doi.org/10.1016/S0309-1740(96)00097-6
  12. Simoneau C, Naudin C, Hannaert P, Ankalam E. Comparison of classical and alternative extraction methods for the quantitative extraction of fat form plain chocolate and the subsequent application to the detection of added foreign fats to plain chocolate formulations. Food Res. Int. 33: 733-741 (2000) https://doi.org/10.1016/S0963-9969(00)00063-6
  13. Kwon JH, Belanger JMR, Pare JRJ. Optimization of microwaveassisted extraction (MAP) for ginseng components by response surface methodology. J. Agr. Food Chem. 51: 1807-1810 (2003) https://doi.org/10.1021/jf026068a
  14. Kwon JH, Belanger JMR, Pare JRJ, Yaylayan VA. Application of microwave-assisted process (MAP) to the fast extraction of ginseng saponins. Food Res. Int. 36: 491-498 (2003) https://doi.org/10.1016/S0963-9969(02)00197-7
  15. Spiegelberg A, Schulzki G, Helle N, Bogl KW, Schreiber GA. Methods for routine control of irradiated food: Optimization of a method for detection of radiation-induced hydrocarbons and its application to various foods. Radiat. Phys. Chem. 43: 433-444 (1994) https://doi.org/10.1016/0969-806X(94)90059-0
  16. Choi CR, Hwang KT. Detection of hydrocarbons in irradiated and roasted sesame seeds. J. Am. Oil. Chem. Soc. 74: 469-472 (1997) https://doi.org/10.1007/s11746-997-0108-y
  17. EN 1784. Foodstuffs - Detection of Irradiated Food Containing Fat, Gas Chromatographic Analysis of Hydrocarbons. European Committee for Standardization, Brussels, Belgium (1996)
  18. SAS Institute, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (2001)
  19. Hands ES. Lipids composition of selected food. Vol. I, pp. 441-505. In: Edible Oil and Fat Products: General Application. Hui YH (ed). John Wiley and Sons, New York, NY, USA (1996)
  20. Nawar WW. Volatiles form food irradiation. Food Rev. Int. 2: 45-78 (1986) https://doi.org/10.1080/87559128609540788
  21. Kwon JH, Nam KC, Lee EJ, Min BR, Abu DU, Kausar T, Kwon YJ. Radiation-induced chemical changes in stored sausages with different fat contents. p. 168. In: IFT Annual Meeting and Food Expo. July 12-16, Convention Center, Las Vegas, NY, USA. Institute of Food Technologist, Chicago, IL, USA (2004)
  22. Lee SY, Kang MJ, Kwon JH, Shin SR, Lee GD, Kim KS. Monitoring of total phenolics, electron donating ability, and nitrite scavenging ability in microwave-assisted extraction for Angelica Nakai. Food Sci. Biotechnol. 12: 491-496 (2003)
  23. Kwon JH, Lee GD, Kim KE, Belanger JMR, Pare JRJ. Monitoring and optimization of microwave-assisted extraction for total solid, crude saponin, and ginsenosides from ginseng roots. Food Sci. Biotechnol. 13: 309-314 (2004)