Determination of 2-alkylcyclobutanones in ultraviolet light-irradiated fatty acids, triglycerides, corn oil, and pork samples: Identifying a new source of 2-alkylcyclobutanones

Food Chem. 2017 Feb 15:217:352-359. doi: 10.1016/j.foodchem.2016.08.127. Epub 2016 Aug 31.

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.

Keywords: 2-Alkylcyclobutanones; Gas chromatography–mass spectrometry; Irradiated food; Liquid chromatography–mass spectrometry; Ultraviolet light irradiation.

MeSH terms

  • Animals
  • Chromatography, Liquid
  • Corn Oil / chemistry
  • Corn Oil / radiation effects*
  • Cyclobutanes / analysis*
  • Dose-Response Relationship, Radiation
  • Fatty Acids / chemistry*
  • Food Irradiation*
  • Red Meat / analysis
  • Red Meat / radiation effects*
  • Swine
  • Tandem Mass Spectrometry
  • Triglycerides / chemistry*
  • Ultraviolet Rays

Substances

  • Cyclobutanes
  • Fatty Acids
  • Triglycerides
  • Corn Oil