Detection of irradiated fruits by gas-chromatographic methods.
Farag S. E. D. A.
Author Affiliation: National Center for Radiation Research, and Technology, Nasr City, P. O. Box 29, Cairo, Egypt.
Zeitschrift für Lebensmittel-Untersuchung und -Forschung 202 : 451-457
Abstract : To detect those fruits which have been subjected to low-dose irradiation (0.5-3 kGy), 2 methods of chromatography (GC-MS and LC-LC-GC-FID) were used to determine the radiolytic compounds of lipids formed after irradiation, such as alkanes and alkenes. Extraction of volatile hydrocarbon compounds from some parts of irradiated fruits, e.g. the flesh (avocado), seeds (papaya) and kernels (mango and apricot) was carried out. The analysis of hydrocarbons by GC-MS proved the suitability of using C17:1, C16:2, C15:0 and C14:1 as markers for avocados irradiated with a low dose (0.75 kGy). The same indicators appeared following the analysis of papayas and mangoes irradiated with 1.5 and 3.0 kGy. Also, C15:0, C14:1 and C16:3 can be used to identify apricots irradiated with a low dose (0.5 kGy). The detection of alkenes was only improved by a more selective isolation, e.g. of dienes or trienes by LC-LC-GC-FID. Within a few minutes, apricots and avocados irradiated at low doses (0.5 and 0.75 kGy) can be recognized by the indicators C16:2, C17:2 and C16:3, without interfering peaks. In all cases, C16:1, C16:2, C16:3 as well as significant amounts of C17:2 can be used as markers for fruit irradiation.