The Effect of Ionizing Radiation on the Fatty Acid Composition of Natural Fats and on Lipid Peroxide Formation

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Abstract
The effects of irradiation doses of 200-1000 krad on the fatty acid composition of saturated and unsaturated natural food fats were studied. Lard, coconut oil, corn oil, methyl linoleate and herring oil were analyzed before and after irradiation for lipid peroxide content and fatty acid composition. The effects of storage under varied conditions after irradiation were also investigated. Irradiation doses of 200-1000 krad had little effect on the fatty acid compositions of saturated fats (lard and coconut oil) or of fats with a high antioxidant content (corn oil) but caused destruction of 98% of the highly unsaturated acids (18:4, 20:5, 22:6) and 46% of the diene acids (18:2) in herring oil. The destruction of the polyunsaturated fatty acids increased with increasing storage temperature and storage time. The destruction of polyunsaturated fatty acids is accompanied by an increase in lipid peroxide formation. Changes in fatty acid composition in natural foods after irradiation are important in consideration of the use of irradiation for food preservation.