A combined methodology to detect γ-irradiated white sesame seeds and evaluate the effects on fat content, physicochemical properties and protein allergenicity

 
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2012 (EN)
A combined methodology to detect γ-irradiated white sesame seeds and evaluate the effects on fat content, physicochemical properties and protein allergenicity (EN)

Μινιάδη-Μεϊμαρόγλου, Σοφία (EL)
Ζουμπουλάκης, Παναγιώτης (EL)
Μπατρίνου, Ανθιμία Μ. (EL)
Σινάνογλου, Βασιλεία Ι. (EL)
Στρατή, Ειρήνη Φ. (EL)

Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Τεχνολογίας Τροφίμων. (EL)
Σφλώμος, Κωνσταντίνος (EL)

White sesame seeds (Sesamum indicum L.) were studied with the purpose to evaluate γ-irradiation effect at 2.5, 5.0 and 10.0 kGy on lipid and fatty acid content, colour and protein allergenicity and to identify whether sesame oil was extracted from irradiated seeds by using High Resolution Nuclear Magnetic Resonance spectroscopy (HR-NMR). The fat decreased significantly, whereas triglyceride and phospholipid content was significantly decreased by the increase of irradiation dose. Monounsaturated and polyunsaturated fatty acids and unsaturated/saturated fatty acids ratio decreased. The presence of radiolytic decomposition products, shown by NMR, formed after a 2.5 kGy dose, confirmed that the lipid content decrease was a result of the irradiation process. The allergenicity of storage seed proteins was not significantly affected by irradiation up to 10.0 kGy. Colour parameter a* increased after 5.0 kGy, while L* values decreased significantly after 2.5 kGy. Conclusively, irradiation could be applied at doses <2.5 kGy while sustaining the sesame seed nutritional benefits. (EN)

journalArticle

Sesame allergens (EN)
Radiolytic products (EN)
Αλλεργιογόνο σουσάμι (EN)
Ραδιολυτικά προϊόντα (EN)

ΤΕΙ Αθήνας (EL)
Technological Educational Institute of Athens (EN)

Food Chemistry (EN)

English

2012

doi:10.1016/j.foodchem.2011.09.049

Elsevier Ltd (EN)



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