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

作者：Zoumpoulakis Panagiotis; Sinanoglou Vassiha J^*; Batrinou Anthimia; Strati Irini F; Miniadis Meimaroglou Sofia; Sflomos Konstantinos

来源：Food Chemistry, 2012, 131(2): 713-721.

DOI：10.1016/j.foodchem.2011.09.049

• White sesame
• gamma-Irradiation
• Radiolytic products
• Lipids
• Colour
• Sesame allergens

White sesame seeds (Sesamum indicum L) were studied with the purpose to evaluate gamma-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 I: values decreased significantly after 2.5 kGy. Conclusively, irradiation could be applied at doses %26lt;2.5 kGy while sustaining the sesame seed nutritional benefits.

• 出版日期2012-3-15