PMID: 6968723Apr 1, 1980Paper

Studies of lipid peroxide formation in irradiated synthetic diets and the effects of storage after irradiation

International Journal of Radiation Biology and Related Studies in Physics, Chemistry, and Medicine
E D Wills

Abstract

The effect of irradiation doses of gamma-rays or electrons within the range 100--2000 krad has been studied on lipid peroxide formation in artificial food mixtures containing lard, corn oil or herring oil mixed with starch, casein or other proteins. Lipid peroxide formation after irradiation was very low in lard: starch or corn oil: starch mixtures but very large concentrations of peroxide were formed in irradiated herring oil: starch mixtures. This was mainly a result of the occurrence of the highly unsaturated C20:4, C20:5 and C22:6 fatty acids in the herring oil which readily form lipid peroxide. Lipid peroxide formation immediately after irradiation was much lower after doses of electrons given at a high dose-rate than after similar doses of gamma-rays given at low dose-rates but it increased rapidly in the samples irradiated with electrons during the period immediately following irradiation. Lipid peroxide formation changed rapidly during post-irradiation storage and was dependent on the type of radiation, the dose, the dose-rate, the time after irradiation and the temperatures of the post-irradiation storage. The concentration of peroxide in mixtures irradiated with gamma-rays formed after 2--3 days post-irradiation stora...Continue Reading

References

Jan 1, 1977·Nutrition and Metabolism·M A CrawfordA G Hassam
Jan 1, 1977·Advances in Experimental Medicine and Biology·M A CrawfordW Whitehouse
Oct 1, 1973·Journal of the American Oil Chemists' Society·R Marcuse, L Johansson
Jun 1, 1966·The Biochemical Journal·E D Wills
Jan 1, 1954·The British Journal of Radiology·R S HANNAN, H J SHEPHERD

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Citations

Jul 22, 1991·Biochimica Et Biophysica Acta·G Stark

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