Determination of 2-alkylcyclobutanones in ultraviolet light-irradiated fatty acids, triglycerides, corn oil, and pork samples: Identifying a new source of 2-alkylcyclobutanones. (15th February 2017)

• Record Type: Journal Article
• Authors: Meng, Xiangpeng; Chan, Wan
• Is Part Of: Food chemistry. Volume 217(2017)
• Page Start: 352
• Page End: 359
• Publication Date: 2017-02-15
• Subjects: 2-Alkylcyclobutanones -- Irradiated food -- Ultraviolet light irradiation -- Liquid chromatography–mass spectrometry -- Gas chromatography–mass spectrometry; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.08.127
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: 2-Alkylcyclobutanones are used as markers to identify foods irradiated with ionizing irradiation. We tested the uniqueness of 2-dodecylcyclobutanone for irradiated food determination. The analyses identified 2-alkylcyclobutanones in UVC-irradiated food for the first time. Multiple analytical methods were used to validate the identifications. Dose-dependent formation of 2-alkylcyclobutanones in UV-irradiated food was observed. Abstract: Previous studies have established that 2-alkylcyclobutanones (2-ACBs) are unique radiolytic products in lipid-containing foods that could only be formed through exposure to ionizing radiation, but not by any other means of physical/heat treatment methods. Therefore, 2-ACBs are currently the marker molecules required by the European Committee for Standardization to be used to identify foods irradiated with ionizing irradiation. Using a spectrum of state-of-the-art analytical instruments, we present in this study for the first time that the generation of 2-ACBs was also possible when fatty acids and triglycerides are exposed to a non-ionizing, short-wavelength ultraviolet (UV-C) light source. An irradiation dosage-dependent formation of 2-ACBs was also observed in UV-C irradiated fatty acids, triglycerides, corn oil, and pork samples. With UV-C irradiation becoming an increasingly common food treatment procedure, it is anticipated that the results from this study will alert food scientists and regulatory officials to a potential new source for 2-ACBs.