Effect of gamma irradiation and storage on lutein and zeaxanthin in liquid, frozen and dried egg yolk samples

被引：3

作者：

Uygun-Saribay, Mine ^{[1
]}

Ergun, Ece ^{[1
]}

Koseoglu, Turhan ^{[1
]}

机构：

[1] TAEA, Saraykoy Nucl Res & Training Ctr, TR-06983 Ankara, Turkey

来源：

JOURNAL OF RADIOANALYTICAL AND NUCLEAR CHEMISTRY | 2014年 / 301卷 / 02期

关键词：

Egg yolk; Gamma irradiation; Lutein; Zeaxanthin; Storage; BETA-CAROTENE DEGRADATION; MECHANISMS; OXIDATION; WHITE; HPLC;

D O I：

10.1007/s10967-014-3171-5

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

The aim of this study was to monitor the effects of gamma irradiation and storage on the content of lutein and zeaxanthin in egg yolk samples. Liquid, frozen and dried egg samples were subjected to gamma irradiation doses of 0, 1, 2 and 3 kGy followed by storage of liquid samples at + 4 +/- 1 degrees C for 21 days, frozen samples at -18 +/- 1 degrees C and dried samples at room temperature for 1 year. The xanthophyll concentrations were determined by high-performance liquid chromatography-diode array detector. It was observed that concentrations of both lutein and zeaxanthin were decreased significantly (P<0.05) after irradiation and during storage. The mechanism for radiation-induced degradation was proposed as radical formation which initiate chain reactions. It was suggested that during storage active radical species and oxygen caused the degradation.

引用

页码：597 / 605

页数：9

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