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Journals / Akademik Gıda / 2013 / Cilt: 11 - Sayı: 1

Effects of Storage Time and Temperature on Detection of Irradiated Hamburgers with DNA Comet and Gas Chromatography/Mass Spectrometry Analyses

DNA Komet ve Gaz Kromatografisi/Kütle Spektrometrisi Analizleri ile Işınlanmış Hamburger Köftelerin Tespitinde Depolama Süresi ve Sıcaklığın Etkisi

Ayça AYLANGAN
Halil VURAL
Pages
13–19
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results indicated that the presence of 2-DCB may be used as an irradiation indicator in 1.2 kGy irradiated hamburgers since it does not occur in non-irradiated samples.

📌 3 Key Takeaways

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Objective & Hypothesis:This study investigated the formation 2-dodecycylobutanone (2-DCB) with gas chromatography/mass spectrometry (GC/MS) and DNA Comet Assay in irradiated hamburgers.
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Key Findings & Data:Hamburgers were irradiated using a 60Co source at three targeted absorbed doses of 0.4, 0.8, and 1.2 kGy.
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Conclusion & Impact:The results indicated that the presence of 2-DCB may be used as an irradiation indicator in 1.2 kGy irradiated hamburgers since it does not occur in non-irradiated samples.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study investigated the formation 2-dodecycylobutanone (2-DCB) with gas chromatography/mass spectrometry (GC/MS) and DNA Comet Assay in irradiated hamburgers. Hamburgers were irradiated using a 60Co source at three targeted absorbed doses of 0.4, 0.8, and 1.2 kGy. The samples were analyzed immediately after irradiation and post irradiation on days 2, 5 and 8 during storage at +4°C, and on days 2, 5, 8, 15 and 30 during storage at -12°C. Fragmented DNA stretched towards the anode and the damaged cells appeared as a comet in irradiated samples. DNA fragmentation in non-irradiated hamburger occurred during storage at two different temperature (+4° and -12°C). The results indicated that the presence of 2-DCB may be used as an irradiation indicator in 1.2 kGy irradiated hamburgers since it does not occur in non-irradiated samples. The effect of storage temperatures on formation and diagnosis of 2-DCB of 1.2 kGy irradiated hamburgers was insignificant.

Özet

Bu çalışmada ışınlanmış hamburgerler gaz kromatografisi / kütle spektrometresi ile 2-dodesilsiklobütanon (2-DSB) oluşumu açısından ve DNA Komet analizi ile incelenmişlerdir. Hamburgerler 60Co kaynağı kullanılarak 0.4, 0.8 ve 1.2 kGy olmak üzere hedeflenen 3 farklı dozda ışınlanmışlardır. Örnekler ışınlamadan hemen sonra ve ışınlama sonrası +4°C'de 2, 5 ve 8 gün, -12°C'de 2, 5, 8, 15 ve 30 gün depolanarak analiz edilmişlerdir. Parçalanmış DNA anoda doğru yayılma eğilimindedir ve hasar görmüş hücreler ışınlanmış örneklerde kuyruklu yıldız görüntüsü vermektedirler. Işınlanmamış hamburgerlerde ise DNA parçalanması iki farklı sıcaklıkta (+4° ve -12°C) depolama sırasında görülmektedir. Bu çalışmadan elde edilen sonuçlar 1.2 kGy'lik dozda ışınlanmış hamburgerlerde 2-DSB varlığının ışınlanmamış örneklerde oluşmaması nedeniyle, ışınlanmanın bir indikatörü olarak kullanabileceğini göstermektedir. 2-DSB'nin oluşumu ve tespitine 1.2 kGy'lik dozda ışınlanan hamburgerlerde depolama sıcaklığının etkisi önemli bulunmamıştır.

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Cite This Article

AYLANGAN, A., VURAL, H. (2022). Effects of Storage Time and Temperature on Detection of Irradiated Hamburgers with DNA Comet and Gas Chromatography/Mass Spectrometry Analyses. Akademik Gıda, Cilt: 11 - Sayı: 1, 13–19. https://ajindex.com/articles/432836

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