Formation of malonaldehyde, formaldehyde, and acetaldehyde in apple juice induced by ionizing radiation

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2523-2528

  Fan, X ^a   Thayer, D W ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Acetaldehyde; Formaldehyde; Irradiation; Juice; Malonaldehyde

Indexed keywords

MALUS X DOMESTICA;

EID: 0036752792     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08770.x     Document Type: Article

References (41)

1. [ASTM] American Society for Testing and Materials. 1996. E16007-94. Standard practice for use of the alanine-EPR dosimetry system. 12.02:813-843. In: 1996 Annual book of ASTM standards. West Conshohocken, Pa.: ASTM.
2. Aubourg SP. 1993. Review: interaction of molondialdehyde with biological molecules - new trends about reactivity and significance. Int J Food Sci Technol 28:323-335.
3. Braddock RJ, Petrus DR. 1971. Malonaldehyde in aqueous juice essences. J Food Sci 36:1095-1097.
4. Buchanan RL, Edelson SG, Snipes K, Boyd G. 1998. Inactivation of Escherichia coli O157:H7 in apple juice by irradiation. App Environ Microbiol 64:4533-4535.
5. Bucknall T, Edwards HE, Kemsley KG, Moor JS, Phillips GO. 1978. The formation of malonaldehyde in irradiated carbohydrates. Carbohydr Res 62:49-59.
6. Chachin K, Ogata K. 1969. Changes in chemical constituents and quality of some juices irradiated with the sterilizing dose levels of gamma rays. Food Irradiat 4(1):77-84.
7. Dauphin JF, Saint-Lebe LR. 1977. Radiation chemistry of carbohydrates. In: Elias PS, Cohen AJ, editors. Radiation chemistry of major food components. Amsterdam: Elsevier. P 131-185.
8. Diehl JF. 1982. Radiolytic effects in foods. In: Josephson ES, Peterson MS, editors. Preservation of food by ionizing radiation, Vol. 1, Boca Raton, Fla.: CRC Press. P 279-357.
9. Dufour JP, Luis M, Baxter AJ, Hayman AR. 1999. Characterization of the reaction of bisulfite with unsaturated aldehydes in a beer model system using nuclear magnetic resonance spectroscopy. J Am Soc Brew Chem 57:138-144.
10. Fan X. 2002. Measurement of malondialdehyde in apple juice. Food Chem 77:353-359.
11. Fan X, Thayer DW. 2002. Gamma radiation influences browning, antioxidant activity and molondialdehyde level of apple juice. J Agric Food Chem 50:710-715.
12. Guillen-Sans R, Guzman-Chozas M. 1998. The thiobarbituric acid (TBA) reaction in foods: a review. Crit Rev Food Sci Nutr 38(4):315-330.
13. Heiler C, Schieberle P. 1997. Quantitative instrumental and sensory studies on aroma compounds contributing to a metallic flavor defect in buttermilk. Int Dairy J 7(10):659-666.
14. Hodges DM, DeLong JM, Forney CF, Prange RK. 1999. Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds. Planta 207:604-611.
15. Hoffmann MR, Edwards JO. 1975. Kinetics of the oxidation of sulfite by hydrogen peroxide in acidic solution. J Phys Chem 79:2096-2098.
16. Kawakishi S, Okumura J, Namiki M. 1971. γ-Radiaolysis of carbohydrate in aqueous solution. Food Irradiat 6:80-86.
17. Marnett LJ, Hurd HK, Hollstein MC, Levin DE, Esterbauer H, Ames BC, 1985. Naturally occurring carbonyl compounds are mutagens in Salmonella tester strain TA104. Mutat Res 148:25-34.
18. Miyake T, Shibamoto T. 1993. Quantitative analysis of acetaldehyde in foods and beverages. J Agric Food Chem 41:1968-1970.
19. Miyake T, Shibamoto T. 1995. Formation of acetaldehyde from L-ascorbic acid and related compounds in various oxidation systems. J Agric Food Chem 43:1669-1672.
20. Miyake T, Shibamoto T. 1999. Formation of malonaldehydes and acetaldehyde from oxidation of 2-deoxyribonucleosides. J Agric Food Chem 47:2782-2785.
21. Mukai FH, Goldstein BD. 1976. Mutagenicity of malonaldehyde, a decomposition of product of polyunsaturated fatty acids. Science 191:868-867.
22. Newburg DS, Concon JM. 1980. Malonaldehyde concentrations in food are affected by cooking conditions. J Food Sci 45(6):1681-1687.
23. Niemira BA, Sommers CH, Boyd G. 2001. Irradiation inactivation of four Salmonella species in orange juices with varying turbidity. J Food Prot 64:614-617.
24. Parish, ME. 1998. Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a Salmonellosis outbreak. J Food Prot 61:280-284.
25. Proctor BE, O'Meara JP. 1951. Effect of high-voltage cathode rays on ascorbic acid. In vitro and in situ experiments. Ind Eng Chem 43:718-721.
26. Restani P, Galli CL. 1991. Oral toxicity of formaldehyde and its derivatives. Crit Rev Toxicol 21:315-328.
27. Scherz H. 1972. Uber die bildung von Malondialdehyd bei der Bestrahlung von Lebensmitteln. Chem Mikrobiol Technol Lebensm 1:103-105.
28. Shamberger RJ, Andrione TL, Willis CE. 1974. Antioxidants and cancer. 4. Malonaldehyde has initiating activity as a carcinogen. J Nat Cancer Inst 53:1771-1773.
29. Simic MG. 1982. Radiation chemistry of water-soluble food components. In: Josephson ES, Peterson MS, editors. Preservation of food by ionizing radiation. Vol. 2. Boca Raton, Fla.: CRC Press. P 1-73.
30. Siu GM, Draper HH. 1978. A survey of the malonaldehyde content of retail meats and fish. J Food Sci 43(4):1147-1149.
31. St. Angelo AJ. 1996. Lipid oxidation in foods. Crit Rev Food Sci Nutr 36:175-224.
32. Taub IA. 1982. Reaction mechanisms, irradiation parameters, and product formation. In: Josephson ES, Peterson MS, editors. Preservation of food by ionizing radiation. Vol. 2. Boca Raton, Fla.: CRC Press. P 125-166.
33. Thakur BR, Arya SS. 1993. Effect of sorbic acid on irradiation-induced sensory and chemical changes in sweetened orange juice and mango pulp. Int J Food Sci Technol 28:371-376.
34. Thakur BR, Trehan IR, Arya SS. 1990. Radiolytic degradation of sorbic acid in isolated systems. J Food Sci. 55:1699-1772.
35. Til HP, Woutersen RA, Feron VJ, Clary JJ. 1988. Evaluation of the oral toxicity of acetaldehyde and formaldehyde in a 4-week drinking-water study in rats. Food Chem Toxicol 26:447-452.
36. Tomita M, Okuyama T, Hatta Y, Kawai S. 1990. Determination of free malonaldehyde by gas chromatography with an electron-capture detector. J Chromatogr 526:174-179.
37. Umeda K, Takano H, Sato T. 1970. Radiation decomposition of ascorbic acid under various conditions. J Food Sci Technol 17:55-59.
38. Van Aardt M, Duncan, SE, Bourne D, Marcy JE, Long TE, Hackney CR, Heisey C. 2001. Flavor threshold for acetaldehyde in milk, chocolate milk, and spring water using solid phase microextraction gas chromatography for quantification. J Agric Food Chem 49:1377-1381.
39. Wedzicha BL, McWeeny DJ. 1975. Concentrations of some sulphonates derived from sulphite in certain foods and preliminary studies on the nature of other sulphite derived products. J Sci Food Agric 32:699-704.
40. Wong JWH, Yeo CH, Shibamoto T. 1991. Determination of malonaldehyde and formaldehyde formed from fatty acid ethyl esters upon microwave and thermal heating. J Agric Food Chem 39:2260-2262.
41. Yeo HC, Helbock HJ, Chyu DW, Ames BB. 1994. Assay of malondialdehyde in biological fluids by gas chromatography-mass spectrometry. Anal Biochem 220:391-396.