FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.)

Date

2007-01-01

Author

Dogan, Ayca
Siyakus, Galip
Severcan, Feride

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Radiation induced molecular changes in macromolecular components of hazelnut tissues were investigated by mid-Fourier transform infrared (FTIR) spectroscopy. Irradiation dose of 1.5 kGy (low) and 10 kGy (high) were applied. The changes in frequency, signal intensity and intensity ratio of IR bands revealed that the unsaturated lipid concentration increased for low dose treated samples whereas it decreased and peroxidation appeared at high dose treatment. The low dose irradiation treatment, slightly increased the total lipid content whereas it dramatically decreased for high dose treatment. A slight increase in the lipid to protein ratio was observed for low dose treatment, whilst this ratio significantly decreased for high dose treatment. In addition, the high dose gamma-irradiation caused alterations in the structure of hazelnut proteins, as cross-linking and aggregation occured in protein molecules. These results indicate that FTIR spectroscopy can be successfully used to monitor food irradiation.

Subject Keywords

Food Science, Analytical Chemistry, General Medicine

URI

https://hdl.handle.net/11511/56524

Journal

FOOD CHEMISTRY

DOI

https://doi.org/10.1016/j.foodchem.2005.11.017

Collections

Department of Biology, Article

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Citation Formats

A. Dogan, G. Siyakus, and F. Severcan, “FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.),” FOOD CHEMISTRY, pp. 1106–1114, 2007, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/56524.