This paper investigates the influence of green laser (532 nm) radiation on some physicochemical properties of sesame oil before and after storage period of 15 consecutive days. The samples of sesame oil were irradiate...This paper investigates the influence of green laser (532 nm) radiation on some physicochemical properties of sesame oil before and after storage period of 15 consecutive days. The samples of sesame oil were irradiated with diode laser beam with wavelength 532 nm and 1 W output power, to duration times of 10, 20, 30, 40, 50 and 60 minutes, and kept for a storage period of 15 consecutive days along with an untreated control at ambient conditions. Physicochemical properties like acid value, ester value, free fatty acids, peroxide value, density, refractive index, viscosity, and moisture of sesame oil were studied. Fourier transform infrared spectroscopy was used to evaluate the degree of oxidation after irradiation processes. Their properties were compared at the 1<sup>st</sup> and 15<sup>th</sup> day of storage. Study reveals that green laser irradiation increases ester value, saponification, acid value, free fatty acids, peroxide value, viscosity and moisture content of sesame oil;while, it slightly changes refractive index and density. Study also indicates that the storage period of 15 days decreases the ester value, saponification value, and moisture content;while, it accelerates acid value, free fatty acid, peroxide value, density viscosity, and slightly increases the refractive index. Meanwhile, FTIR spectra of the stored samples revealed a notable difference due to the green laser irradiation and storage. These results suggest that exposing sesame oil to the green laser irradiation influences their oxidation stability and quality.展开更多
Food irradiation has the purpose of destroying insects or microorganisms, thereby increasing the safety and shelf life of foods. Flavonoids are ubiquitous plant secondary products with radical scavenger ability. In th...Food irradiation has the purpose of destroying insects or microorganisms, thereby increasing the safety and shelf life of foods. Flavonoids are ubiquitous plant secondary products with radical scavenger ability. In the present study their antioxidant stability after gamma irradiation was evaluated. The flavonoids showed fast scavenger ability measured with the 2.2-diphenyl-1-picrylhydrazyl radical (DPPH) after high doses of radiation. The low damage caused by irra- diation on antioxidant capacity of the flavonoids shows their potential use in combating chemical oxidation of bio- molecules in irradiated foods.展开更多
Eight trials, with 439 human volunteers who consumed irradiated foods including rice, potatoes, mushrooms, peanuts, and Chinese sausages, as well as diets composed of multiple irradiated foods (irradiated at dosages o...Eight trials, with 439 human volunteers who consumed irradiated foods including rice, potatoes, mushrooms, peanuts, and Chinese sausages, as well as diets composed of multiple irradiated foods (irradiated at dosages of 0.2 to 8 kGy) that accounted for 60-66％ of the entire diet, were carried out for 2-3 months according to a unified protocol. No adverse effects on body weight, blood pressure, ECG, hematology, blood enzyme activities, serum lipids, or blood or urine 17-hydroxycortisol contents and no chromosomal aberration of peripheral blood lymphocytes were found. It is especially worthwhile to note that there was no change in the polyploidy after consumption of irradiated diets. On the basis of these results and a comprehensive analysis of the physical and chemical characteristics of irradiated foods, temporary hygienic standards for irradiated rice, potatoes, onions, garlic, Chinese sausages, peanuts, and mushrooms were promulgated by the Chinese Ministry of Public Health. 1989 Academic Press, Inc.展开更多
文摘This paper investigates the influence of green laser (532 nm) radiation on some physicochemical properties of sesame oil before and after storage period of 15 consecutive days. The samples of sesame oil were irradiated with diode laser beam with wavelength 532 nm and 1 W output power, to duration times of 10, 20, 30, 40, 50 and 60 minutes, and kept for a storage period of 15 consecutive days along with an untreated control at ambient conditions. Physicochemical properties like acid value, ester value, free fatty acids, peroxide value, density, refractive index, viscosity, and moisture of sesame oil were studied. Fourier transform infrared spectroscopy was used to evaluate the degree of oxidation after irradiation processes. Their properties were compared at the 1<sup>st</sup> and 15<sup>th</sup> day of storage. Study reveals that green laser irradiation increases ester value, saponification, acid value, free fatty acids, peroxide value, viscosity and moisture content of sesame oil;while, it slightly changes refractive index and density. Study also indicates that the storage period of 15 days decreases the ester value, saponification value, and moisture content;while, it accelerates acid value, free fatty acid, peroxide value, density viscosity, and slightly increases the refractive index. Meanwhile, FTIR spectra of the stored samples revealed a notable difference due to the green laser irradiation and storage. These results suggest that exposing sesame oil to the green laser irradiation influences their oxidation stability and quality.
文摘Food irradiation has the purpose of destroying insects or microorganisms, thereby increasing the safety and shelf life of foods. Flavonoids are ubiquitous plant secondary products with radical scavenger ability. In the present study their antioxidant stability after gamma irradiation was evaluated. The flavonoids showed fast scavenger ability measured with the 2.2-diphenyl-1-picrylhydrazyl radical (DPPH) after high doses of radiation. The low damage caused by irra- diation on antioxidant capacity of the flavonoids shows their potential use in combating chemical oxidation of bio- molecules in irradiated foods.
文摘Eight trials, with 439 human volunteers who consumed irradiated foods including rice, potatoes, mushrooms, peanuts, and Chinese sausages, as well as diets composed of multiple irradiated foods (irradiated at dosages of 0.2 to 8 kGy) that accounted for 60-66％ of the entire diet, were carried out for 2-3 months according to a unified protocol. No adverse effects on body weight, blood pressure, ECG, hematology, blood enzyme activities, serum lipids, or blood or urine 17-hydroxycortisol contents and no chromosomal aberration of peripheral blood lymphocytes were found. It is especially worthwhile to note that there was no change in the polyploidy after consumption of irradiated diets. On the basis of these results and a comprehensive analysis of the physical and chemical characteristics of irradiated foods, temporary hygienic standards for irradiated rice, potatoes, onions, garlic, Chinese sausages, peanuts, and mushrooms were promulgated by the Chinese Ministry of Public Health. 1989 Academic Press, Inc.
