Effect of gamma irradiation and storage on lutein and zeaxanthin in liquid, frozen and dried egg yolk samples
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Date
2014-08
Journal Title
Journal ISSN
Volume Title
Publisher
Springer Verlag
Abstract
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 °C for 21 days, frozen samples at -18±1 °C and dried samples at room temperature for 1 year. The xanthophyll concentrations were determined by high-performance liquid chromatography-diode array detector (HPLC-DAD). 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.
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Keywords
Egg yolk, Yumurta sarısı, Gamma irradiation, Gama ışınlaması, Lutein, Zeaksantin, Storage, Depolama
Citation
Uygun-Sarıbay, Mine., Ergun, Ece ve Turhan Köseoğlu (2014) Effect of gamma irradiation and storage on lutein and zeaxanthin in liquid, frozen and dried egg yolk samples. Journal of Radioanalytical and Nuclear Chemistry, August 2014, Volume 301, Issue 2, pp 597–605.