FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.)

Dogan A., Siyakus G., Severcan F.

FOOD CHEMISTRY, cilt.100, sa.3, ss.1106-1114, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 100 Sayı: 3
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1016/j.foodchem.2005.11.017
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1106-1114
  • Anahtar Kelimeler: Fourier transform infrared (FTIR) spectroscopy, food irradiation, hazelnut, lipid peroxidation, secondary structure, TRANSFORM INFRARED MICROSPECTROSCOPY, GAMMA-IRRADIATION, PHYSICOCHEMICAL PROPERTIES, CHRONIC HYPOPERFUSION, NUT CONSUMPTION, LIPID PROFILE, FATTY-ACIDS, MEMBRANES, RAMAN, IR
  • Orta Doğu Teknik Üniversitesi Adresli: Hayır

Özet

Radiation induced molecular changes in macromolecular components of hazelnut tissues were investigated by mid-Fourier transform infrared (FTIR) spectroscopy. Irradiation dose of 1.5 kGy (low) and 10 kGy (high) were applied. The changes in frequency, signal intensity and intensity ratio of IR bands revealed that the unsaturated lipid concentration increased for low dose treated samples whereas it decreased and peroxidation appeared at high dose treatment. The low dose irradiation treatment, slightly increased the total lipid content whereas it dramatically decreased for high dose treatment. A slight increase in the lipid to protein ratio was observed for low dose treatment, whilst this ratio significantly decreased for high dose treatment. In addition, the high dose gamma-irradiation caused alterations in the structure of hazelnut proteins, as cross-linking and aggregation occured in protein molecules. These results indicate that FTIR spectroscopy can be successfully used to monitor food irradiation. (c) 2005 Elsevier Ltd. All rights reserved.