Effect of γ irradiation on the fatty acid composition of soybean and soybean oil

Ikuko Minami, Yoshimasa Nakamura, Setsuko Todoriki, Yoshiyuki Murata

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Food irradiation is a form of food processing to extend the shelf life and reduce spoilage of food. We examined the effects of γ radiation on the fatty acid composition, lipid peroxidation level, and antioxidative activity of soybean and soybean oil which both contain a large amount of unsaturated fatty acids. Irradiation at 10 to 80 kGy under aerobic conditions did not markedly change the fatty acid composition of soybean. While 10-kGy irradiation did not markedly affect the fatty acid composition of soybean oil under either aerobic or anaerobic conditions, 40-kGy irradiation considerably altered the fatty acid composition of soybean oil under aerobic conditions, but not under anaerobic conditions. Moreover, 40-kGy irradiation produced a significant amount of trans fatty acids under aerobic conditions, but not under anaerobic conditions. Irradiating soybean oil induced lipid peroxidation and reduced the radical scavenging activity under aerobic conditions, but had no effect under anaerobic conditions. These results indicate that the fatty acid composition of soybean was not markedly affected by radiation at 10 kGy, and that anaerobic conditions reduced the degradation of soybean oil that occurred with high doses of γ radiation.

Original languageEnglish
Pages (from-to)900-905
Number of pages6
JournalBioscience, Biotechnology and Biochemistry
Volume76
Issue number5
DOIs
Publication statusPublished - May 29 2012

Keywords

  • Fatty acid composition
  • Soybean
  • Soybean oil
  • Trans fatty acid
  • γ Radiation

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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