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

dc.contributor.author	Ζουμπουλάκης, Παναγιώτης	el
dc.contributor.author	Σινάνογλου, Βασιλεία Ι.	el
dc.contributor.author	Μπατρίνου, Ανθιμία Μ.	el
dc.contributor.author	Στρατή, Ειρήνη Φ.	el
dc.contributor.author	Μινιάδη-Μεϊμαρόγλου, Σοφία	el
dc.date.accessioned	2015-05-23T14:45:33Z
dc.date.available	2015-05-23T14:45:33Z
dc.date.issued	2015-05-23
dc.identifier.uri	http://hdl.handle.net/11400/10985
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S0308814611013112	en
dc.subject	Sesame allergens
dc.subject	Radiolytic products
dc.subject	Αλλεργιογόνο σουσάμι
dc.subject	Ραδιολυτικά προϊόντα
dc.title	A combined methodology to detect γ-irradiated white sesame seeds and evaluate the effects on fat content, physicochemical properties and protein allergenicity	en
heal.type	journalArticle
heal.classification	Food technology
heal.classification	Chemistry
heal.classification	Τεχνολογία τροφίμων
heal.classification	Χημεία
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	http://skos.um.es/unescothes/C00568
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.classificationURI	N/A-Χημεία
heal.contributorName	Σφλώμος, Κωνσταντίνος	el
heal.identifier.secondary	doi:10.1016/j.foodchem.2011.09.049
heal.language	en
heal.access	campus
heal.recordProvider	Τεχνολογικό Εκπαιδευτικό Ίδρυμα Αθήνας. Σχολή Τεχνολογίας Τροφίμων και Διατροφής. Τμήμα Τεχνολογίας Τροφίμων.	el
heal.publicationDate	2012
heal.bibliographicCitation	Zoumpoulakis, P., Sinanoglou, V., Batrinou, A., Strati, I., Miniadakis-Meimaroglou, S., et al. (March 2012). A combined methodology to detect c-irradiated white sesame seeds and evaluate the effects on fat content, physicochemical properties and protein allergenicity. Food Chemistry. 131(2). pp.713-721. Elsevier Ltd: 2012. Available from: http://www.sciencedirect.com/science/article/pii/S0308814611013112 [Accessed 19/09/2011]	en
heal.abstract	White sesame seeds (Sesamum indicum L.) were studied with the purpose to evaluate γ-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 L* values decreased significantly after 2.5 kGy. Conclusively, irradiation could be applied at doses <2.5 kGy while sustaining the sesame seed nutritional benefits.	en
heal.publisher	Elsevier Ltd	en
heal.journalName	Food Chemistry	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true