Lipids

The irradiation of unsaturated fatty acids in foods predominantly results in the formation of alpha and beta unsaturated carbon compounds (Nawar, 1983).

Further reaction, and the addition of oxygen, leads to the formation of a hydroper-oxyl radical.

Then formation of a hydroperoxide:

The hydroperoxides are generally unstable in foods and breakdown to form mainly carbonyl compounds, many of which have low odour thresholds, and contribute to the rancid notes often detected when fat-rich (and particularly unsaturated fat-rich) foods are irradiated (Hammer and Wills, 1979; Wills, 1981). For example, irradiation of whole egg and egg yolk powder resulted in the generation of lipid hydroperoxides (Katusin-Razem et al, 1992). In the absence of air, their formation was limited by available oxygen. Interestingly, destruction of carotenoids was strongly correlated with hydroperoxide formation. Irradiation in the presence of oxygen leads to accelerated autoxidation (Diehl, 1995), but the end products are similar to those found following long storage of unirradiated lipids (Urbain, 1986).

Get Juiced

Get Juiced

This book will guide you through the processes of juicing your way to better health. Learn all the savvy tips and tricks to maintain your health and good body for a bright future ahead. This includes tips on diet, exercise, sleeping habits and etc.

Get My Free Ebook


Post a comment