Effects of electron beam irradiation on cork volatile compounds by gas chromatography-mass spectrometry

Summary The effects of electron beam irradiation on cork volatile compounds was studied at different doses (25, 100, 1000 kGy). Volatiles were isolated from cork using the dynamic headspace-sampling technique, then identified by gas chromatography-mass spectrometry (GC-MS). Similar gas chromatographic profiles were obtained for non-irradiated and irradiated corks. Quantitative differences induced by the three doses were evaluated by calculating peak areas for each compound identified. The quantitative differences between non-irradiated corks and those irradiated at 25 kGy were significant for only a few substances, whereas significant quantitative differences were found in samples irradiated at 100 and 1000 kGy. For these doses, the content of volatile compounds generally increased, especially that of aliphatic hydrocarbons and carbonyl compounds. The behaviour of radiolytic hydrocarbons indicates that the mechanisms proposed for their formation in irradiated foods could take place even in cork.     

Effect of gamma irradiation on microbiological,chemical and sensory characteristics of licorice root product

Licorice root products were irradiated at doses of 0, 5, 10, 15 and 20 kGy in a ⁶⁰Co package irradiator. Irradiated and unirradiated samples were stored at room temperatures. Microbial population on product, chemical changes and sensory properties of produced solution of licorice root products were evaluated after 0 and 12 months of storage. The results indicated that gamma irradiation reduced the counts of microorganisms on licorice root products. D₁₀ of total count and klebsiella spp. were about 1.4 and 0.7 kGy, respectively. The mineral ions (Na, Ca and K) concentration in solution produced from irradiated products were lower than non-irradiated ones. Glycyrrhezinic acid and maltose concentration in solution produced from irradiated products were higher than non-irradiated ones. Sensory evaluation indicated that no significant differences (P<0.05) were found between solution produced from irradiated and unirradiated products in color, flavor, texture, or taste.     

Effect of γ-irradiation on volatile compounds of dried Welsh onion (Allium fistulosum L.)

The volatile compounds of γ-irradiated dried Welsh onion were isolated by simultaneous distillation–extraction (SDE) technique and then analyzed by gas chromatography–mass spectrometry (GC–MS) along with their non-irradiated counterparts. A total of 35 volatile compounds were identified in non-irradiated and 1 kGy irradiated samples and 36 volatile compounds were identified in 3, 5, 10 and 20 kGy irradiated samples so far belong to chemical classes of acid, alcohol, aldehyde, ester, furan, ketone and S-containing compound. S-containing compounds were detected as major volatile compounds of all experimental samples. Though the content of several compounds was increased after irradiation, content of major S-containing compounds was found to decreased in the process. Application of high-dose irradiation if required for microbial decontamination of dried Welsh onion is feasible as it enhanced the total concentration of volatile compounds by 31.60% and 24.85% at 10 and 20 kGy, respectively.     

Acceptability of minimally processed and irradiated pineapple and watermelon among Brazilian consumers

This study aimed at evaluating the acceptance of MP watermelon and pineapple exposed to 1.0 and 2.5 kGy compared to non-irradiated samples. No significant differences were observed in liking between irradiated and non-irradiated samples, and also between doses of 1.0 and 2.5 kGy. Significant differences in sourness (pineapple) or sweetness (watermelon) and between intention of purchase of irradiated and non-irradiated fruits were not observed as well. Results showed that MP watermelon and pineapple could be irradiated with doses up to 2.5 kGy without significant changes in acceptability.     

Reliable screening of various foodstuffs with respect to their irradiation status: A comparative study of different analytical techniques

Cost-effective and time-efficient analytical techniques are required to screen large food lots in accordance to their irradiation status. Gamma-irradiated (0–10 kGy) cinnamon, red pepper, black pepper, and fresh paprika were investigated using photostimulated luminescence (PSL), direct epifluorescent filter technique/the aerobic plate count (DEFT/APC), and electronic-nose (e-nose) analyses. The screening results were also confirmed with thermoluminescence analysis. PSL analysis discriminated between irradiated (positive, >5000 PCs) and non-irradiated (negative, <700 PCs) cinnamon and red peppers. Black pepper had intermediate results (700–5000 PCs), while paprika had low sensitivity (negative results) upon irradiation. The DEFT/APC technique also showed clear screening results through the changes in microbial profiles, where the best results were found in paprika, followed by red pepper and cinnamon. E-nose analysis showed a dose-dependent discrimination in volatile profiles upon irradiation through principal component analysis. These methods can be used considering their potential applications for the screening analysis of irradiated foods.     

Analysis of volatile organic compounds of ‘Fuji’ apples following electron beam irradiation and storage

The volatile organic compounds of non-irradiated and electron-beam irradiated ‘Fuji’ apples (Malus domestica Borkh.) at 0, 0.5, and 1 kGy were isolated through simultaneous distillation extractions and analyzed using gas chromatograph–mass spectrometry. A total of 53 volatile organic compounds were characterized in 0 and 1 kGy irradiated samples, whereas two more compounds related to ketone and terpenoid group were identified in 0.5 kGy irradiated samples. The contents of volatile compounds were 24.33, 36.49, and 35.28 mg/kg in 0, 0.5, and 1 kGy irradiated samples, respectively. The major compounds identified were butanol, hexanal, [E]-2-hexenal, and hexanol in all samples. The relative content of alcohol increased after 30 days of storage in all samples, whereas that of aldehyde decreased. Although the contents of some volatile compounds were changed by electron-beam irradiation, the total yield and major flavor compounds of irradiated ‘Fuji’ apples were similar to, or even greater than, those of the control. Therefore, the application of e-beam irradiation if required for microbial decontamination of ‘Fuji’ apples is an acceptable method as it does not bring about any major quantitative changes of volatile organic compounds.     

Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy

Fresh-cut Iceberg lettuce packaged in modified atmosphere packages and spinach in perforated film bags were irradiated with gamma rays at doses of 0, 1, 2, 3, and 4 kGy. After irradiation, the samples were stored for 14 days at 4 °C. O₂ levels in the packages of fresh-cut Iceberg lettuce decreased and CO₂ levels increased with increasing radiation dose, suggesting that irradiation increased respiration rates of lettuce. Tissue browning of irradiated cut lettuce was less severe than that of non-irradiated, probably due to the lower O₂ levels in the packages. However, samples irradiated at 3 and 4 kGy had lower maximum force and more severe sogginess than the non-irradiated control. In addition, ascorbic acid content of irradiated lettuce was 22–40% lower than the non-irradiated samples after 14 days of storage. The visual appearance of spinach was not affected by irradiation even at a dose of 4 kGy. Consumer acceptance suggested that more people would dislike and would not buy spinach that was treated at 3 and 4 kGy as compared to the non-irradiated sample. Overall, irradiation at doses of 1 and 2 kGy may be employed to enhance microbial safety of fresh-cut Iceberg lettuce and spinach while maintaining quality.     

The changes of fatty acid and amino acid compositions in sea bream (Sparus aurata) during irradiation process

Aqua cultured fish (sea bream) were irradiated by Cobalt-60 at commercial irradiation facility at dose of 2.5 and 5 kGy at 2–4 °C. The proximate composition, fatty acid and amino acid composition changes of irradiated aqua cultured sea bream (Sparus aurata) of Aegean Sea were investigated. Total saturated (28.01%) and total monounsaturated (28.42%) fatty acid contents of non-irradiated decreased content of 27.69–27.97% for 2.5 kGy irradiated groups and increased content of 28.33–28.56% for 5 kGy irradiated groups after irradiation process. Total polyunsaturated fatty acid content for irradiated samples was lower than that of non-irradiated samples. Aspartic acid, glutamic acid, serine, glycine, arginine, alanine, tyrosine, cystine, tryptophan, lysine and proline contents for 2.5 and 5 kGy irradiated sea bream are significantly different (p<0.05).     

Identification of irradiated foods by monitoring radiolytically produced hydrocarbons

Many countries allow the treatment of foods with low doses of ionizing radiation to reduce microbial and insect infestations, inhibit maturation, and extend shelf life. Therefore, a reliable method is needed to identify irradiated foods and to determine their compliance with respect to allowable absorbed radiation dose. Several approaches for the identification of irradiated foods have been developed such as measurement of radiolytic products, chemiluminescence, and thermoluminescence, and the use of electron spin resonance spectroscopy to measure free radicals trapped in bone. A method for the determination of radiolytically produced hydrocarbons was developed in our laboratory to evaluate the utility of monitoring these compounds as indicators of food irradiation. The method involves the extraction of the radiolytic hydrocarbons from foods and their quantitation by gas chromatography. Concentrations of the radiolytically produced hydrocarbons increased linearly with radiation doses ranging from 0 to 6 kGy. The limit of detection appears to be approximately 1 kGy. The method was found to be useful for the identification of gamma-irradiated foods such as shrimp, frog legs, pork, beef, and poultry. Results of the method evaluation studies of these food matrices as well as factors affecting hydrocarbon production and determination will be presented.     

Differentiating parts of Cinnamomum cassia using LC‐qTOF‐MS in conjunction with principal component analysis

Cinnamon bark (Rou Gui in Chinese), cinnamon twig (Gui Zhi) and shaved cinnamon bark (Gui Sin) have been widely used as spices and in traditional Chinese medicine since ancient times. On‐going issues related to quality and authenticity necessitate the development of analytical methods capable of providing an objective evaluation of samples. In this study, chemical fingerprints of cinnamon bark, cinnamon twigs and shaved cinnamon bark were established using liquid chromatography quadruple time‐of‐flight mass spectrometry in conjunction with principal component analysis (PCA). From 125 samples of cinnamon, we identified the following eight compounds and their the detection ratios: coumarin, cinnamaldehyde, cinnamyl alcohol, cinnamic acid, 2‐hydroxycinnamaldehyde, 2‐hydroxycinnamic acid, 2‐methoxycinnamaldehyde and 4‐methoxycinnamaldehyde. Of these, 4‐methoxycinnamaldehyde presented the largest variations in detection ratio, making up 64.0, 97.4 and 50.0% in cinnamon bark, cinnamon twig, and shaved cinnamon bark, respectively. The quantities of cinnamyl alcohol, coumarin and cinnamaldehyde also varied between the three parts of the plant. Chemical fingerprints of the three cinnamon samples were established using principal component analysis, the results of which indicate that cinnamon bark and shaved cinnamon bark could be easily differentiated, despite a marked similarity in outward appearance. Cinnamon twig was also shown to depart from the other clusters. The proposed method provides a fast and efficient means of identifying cinnamon herbs for quality control purposes. Copyright © 2016 John Wiley & Sons, Ltd.     

An on-membrane quantitative analysis system for glycyrrhizin in licorice roots and traditional Chinese medicines

An on-membrane quantitative analysis system has been developed for determining glycyrrhizin (GC) in licorice roots and traditional Chinese medicines. A GC standard and the extracts of licorice roots and traditional Chinese medicines were applied to a polyethersulfone (PES) membrane and were developed by acetonitrile/water/formic acid (45:55:2, by volume), then treated with a NaIO₄ solution followed by bovine serum albumin (BSA), resulting in a GC-BSA conjugate on a PES membrane. Anti-GC monoclonal antibody was bound and then a second antibody labeled with peroxidase directed against the first antibody. Finally a substrate reacted with the enzyme and gave staining. The stained membrane was scanned and coloring spots were analyzed quantitatively using graphic analysis by NIH Image software, indicating at least 0.5 μg of GC was clearly detectable. GC can be analyzed quantitatively between 1.0 and 8.0 μg.     

Studies on the radiolytic stability of N,N,N′,N′-tetra-2-ethylhexyl diglycolamide in n-dodecane solution containing different phase modifiers

The radiolytic stability of a branched diglycolamide extractant, namely N,N,N′,N′-tetra-2-ethylhexyl diglycolamide (T2EHDGA) dissolved in n-dodecane containing several phase modifiers, viz. N,N-dihexyloctanamide (DHOA), tri-n-butyl phosphate (TBP), 1-decanol and iso-decanol has been investigated. The distribution ratio of Am(III) decreased with increased radiation dose studied up to 1000 kGy. Nevertheless, all the composition of extractants showed satisfactory results up to 500 kGy, beyond which the extractants degraded drastically. The stripping behaviour of Am(III) with 0.2 M HNO₃ was found to be unaffected even with the ligand solution irradiated up to 1000 kGy. Extraction of fission product and structural elements was also investigated using the irradiated solvents and was found to be not significantly affected with increasing absorbed dose with the exception of Mo which showed sharp rise in the distribution coefficient values. Loading of Nd in the organic phase decreased with the irradiated solvent due to degradation of the carrier. The effect of the absorbed dose on physical parameters such as density, viscosity and interfacial tension of the solvents has also been investigated.     

Effects of gamma irradiation on chemical,microbial quality and shelf life of shrimp

In the present study the combined effect of gamma irradiation (1, 3 and 5 kGy) and storage at two temperatures: refrigeration (+4 °C) and frozen (?18 °C), on the shelf-life extension of fresh shrimp meat was investigated. The study was based on microbiological and physicochemical changes occuring in the shrimp samples. Total volatile base nitrogen values and trimethylamine values for irradiated shrimp samples were significantly lower than non-irradiated samples at both storage temperatures, and the rate of decrease was more pronounced in samples irradiated at the higher dose (p<0.05). Thiobarbituric acid values for irradiated shrimp samples were significantly higher than non-irradiated samples at both storage temperatures (p<0.05). pH values of shrimp samples were affected significantly by both irradiating dose and storage temperatures (p<0.05). Microbial counts for non-irradiated shrimp samples were higher than the respective irradiated samples at both storage temperatures (p<0.05). The results revealed that irradiation at high dose (5 kGy) might enhance lipid oxidation, although the growth of microorganisms and protein oxidation was inhibited.     

Identification of radiolytic marker compounds in the irradiated beef extract powder by volatile analysis

In order to develop a new detection method for marker compounds from irradiated powdery foods, two different extraction methods such as solid phase microextraction (SPME) and purge and trap (P&T) methods, were used to detect radiolytic volatile compounds as marker compounds by testing beef extract powder. Beef extract powder was irradiated using a ⁶⁰Co source (γ-irradiation) at 1, 3, 5 and 10 kGy, and then divided into 0 and 30 days of storage (30±1 °C). In 0 day of storage, each concentration of 1,3-bis(1,1-dimethylethyl)benzene as a marker compound detected simultaneously by the extraction methods, increased linearly with irradiation dose (p<0.05) and had the same trend after 30 days of storage. Meanwhile, four other compounds such as tridecane, hexadecane, 2-octene and 2-decanone were excluded from possible marker compounds because these compounds were detected initially but soon disappeared. Another reason is that these compounds were detectable in non-irradiated samples. In this study, therefore, 1,3-bis(1,1-dimethylethyl) benzene was selected as a maker compound in irradiated beef extract powder.     

Effect of selected scavengers on radiolytic degradation of 2,4-dichlorophenol for environmental purposes

The effect of pH of irradiated aerated solutions and the presence of various concentrations of bicarbonate and nitrate on radiolytic degradation of 2,4-dichlorophenol in aqueous solutions with γ-irradiation was examined using reversed phase HPLC and ion chromatography. The obtaining complete decomposition and dehalogenation of 2,4-dichlorophenol in the presence of naturally occurring inorganic scavengers may require to increase the irradiation dose in batch conditions up to 10 kGy. The presence of scavengers at different doses affects both efficiency of radiolytic degradation and its mechanism.     

Effect of gamma irradiation on trichromatic values of spices

The effect of γ-irradiation on trichromatic color values L*, a*, and b* was determined in black pepper, oregano, and allspice samples irradiated at average doses from 5 kGy to 30 kGy. Trichromatic values a* measured in methanol extracts of treated spices immediately after the irradiation process were significantly changed, but the subsequent storage of allspice and oregano caused much more distinctive alteration of these color values than the irradiation itself. Additionally, the differences in redness between the reference (non-irradiated) allspice and oregano samples and samples treated by γ-radiation gradually disappeared during the storage period. On the contrary, the post-irradiation storage of black pepper samples did not reveal any changes of a* values. Presented at the XVIIIth Slovak Spectroscopic Conference, Spišská Nová Ves, 15–18 October 2006.     

Development and validation of high-performance thin-layer chromatographic method for determination of amygdalin

ABSTRACT

A new method for the extraction and quantitative determination of amygdalin has been proposed. Accelerated solvent extraction was applied for the extraction, and reversed-phase high-performance thin-layer chromatography method was developed, validated, and applied for the determination of amygdalin in the extracts of apricot, plum, almond, and peach kernels. The chromatographic system used was RP-18 silica, as stationary phase and acetonitrile/water (50:50, v/v), as mobile phase. Densitometric scanning was performed at 210 nm. The method was validated with respect to specificity, linearity, precision, and accuracy. The results showed that the peak area responses were linear within the concentration range of 2.5–50.0 µg/spot (R² = 0.9984). The limit of quantification was 4.28 µg/spot, and the detection limit 1.28 µg/spot. The intra-day and inter-day reproducibility, in terms of %RSD, were in the range of 0.81–1.15 and 1.32–1.89, respectively. The accuracy data were in the range from 99.98 to 100.56%. The method is linear, quantitative and reproducible, and could be used as an efficient and economical green chromatographic procedure for the determination of amygdalin in the fruit kernel.     

Effects of electron beam irradiated natural casings on the quality properties and shelf stability of emulsion sausage

The effect of electron beam irradiated hog and sheep casings (1, 3, and 8 kGy) on the physicochemical properties and shelf stability of emulsion sausage was evaluated. There were no significant differences in pH, instrumental color, sensory properties (overall acceptability), and hardness between all the samples. The cooking yields for the irradiated treated samples were larger than that of the yields obtained for the non-irradiated samples for both the hog and sheep casing. The irradiated natural casings accelerated lipid oxidation, and inhibited the formation of volatile basic nitrogen and the increase in total aerobic bacteria. In conclusion, the natural casings irradiated below at a dose of 3 kGy had no effect on physicochemical and sensory properties of the emulsion sausages, however, that improved the shelf-stability over 5 weeks. Therefore, natural casings irradiated at moderate doses are suitable for sausage production.     

Spectroscopic analysis of pindolol irradiated in the solid state

Pindolol ((2RS)-(1-(1H-indol-4-iloxy)-3- [(1-metyloetylo)amino]-2-propanol) in substantia was exposed to ionising radiation emitted by high energy electrons from an accelerator, in the standard sterilisation dose of 25 kGy and in higher doses from the range 50–400 kGy. The effects of irradiation were checked by spectrometric methods (UV, MS, FT-IR, EPR) and hyphenated methods (HPLC-MS) and the results were referred to those obtained for non-irradiated sample. EPR results indicated the presence of free radicals in irradiated samples, in the amount of 1.36 × 10¹⁶ spin g^?1 for 25 kGy and 3.70×10¹⁶ spin g^?1 for 400 kGy. The loss of pindolol content determined by HPLC was 1.34% after irradiation with 400 kGy, while the radiolytic yield of the total radiolysis for this dose of irradiation was 2.69×10⁷ mol J^?1. By means of HPLC-MS it was possible to separate and identify one product of radiolytic decomposition, which probably is 2-((R)-3-(1H-indol-4-yloxy)-2-hydroxypropylamino)propan-1-ol formed upon oxidation. In the range of sterilisation doses (25–50 kGy), pindolol was found to show high radiochemical stability and would probably be safely sterilised by the standard dose of 25 kGy.      

Physico-chemical changes taking place in gamma irradiated bovine globulins studied by thermal analysis

Structural transformations induced in gamma and alpha globulins under influence of gamma irradiation using doses of 2.5 and 24 kGy were studied by differential scanning calorimetry (DSC) and thermogravimetry (TG, DTG). Thermal decomposition of the globulins irradiated in water suspensions occurs at higher temperatures, in comparison to the reference non-irradiated samples. This was related to formation of covalent linkages in the irradiated proteins, apart to chemical changes induced in amino-acids. Essential modification of thermal decomposition was detected already after irradiation with a dose of 2.5 kGy performed for water suspensions. Irradiation of solid native proteins induces decrease in decomposition temperature and gives evidence of proteins degradation.