Hydrocarbons detected in irradiated and heat-treated eggs

K. T. Hwang, J. H. Yoo, C. K. Kim, T. B. Uhm, S. B. Kim, H. J. Park

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)


Shell eggs were non-irradiated or irradiated at 0.5, 1 and 3 kGy, and boiled, fried or heated in ovens. Hydrocarbons were determined by a sequential procedure of lipid extraction by hexane, Florisil column chromatography and gas chromatography. Hydrocarbons 15:0, 14;1, 17:0, 16:1, 17:1, 16:2, 17:2 and 16:3 were detected in shell eggs irradiated at 0.5 kGy or higher, but not in non-irradiated ones except 15:0 and 17:0. Boiling non-irradiated or irradiated eggs for 40 min little affected detection levels of the hydrocarbons. Frying the egg yolk of the non-irradiated eggs for 5 min produced hydrocarbons 17:1 and 17:2 besides 15:0 and 17:0. Hydrocarbons 15:0, 17:0, 17:1, 17:2, 14:1 and 16:1 were detected in the egg yolk of the non-irradiated eggs while heating it in a cooking oven at 170°C for 60 min. The pattern of hydrocarbons detected in non-irradiated samples when heated was, however, notably different from that of irradiated ones; detection of hydrocarbons in shell eggs or egg products could, thus, identify their post-irradiation.

Original languageEnglish
Pages (from-to)321-328
Number of pages8
JournalFood Research International
Issue number4
Publication statusPublished - 2001
Externally publishedYes

Bibliographical note

Funding Information:
This paper was supported (in part) by a research fund of Chonbuk National University. The authors gratefully acknowledge the Department of Food Irradiation, Korea Atomic Energy Research Institute for irradiating the samples for us.


  • Heat
  • Hydrocarbon
  • Irradiation detection
  • Shell egg

ASJC Scopus subject areas

  • Food Science


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