Relationship Between Hydrocarbon Content and Oxidative Stability in Irradiated Hazelnut Oils

The hydrocarbon detection method, based on the detection of hydrocarbons formed during irradiation, is one of the internationally accepted detection methods for irradiated foods. Radiolysis products, formed due to breakdown of unsaturated fatty acids by irradiation, are detected in this method. While no hydrocarbons were not found in the unirradiated hazelnut oil, hydrocarbons, namely 1-7 hexa-decadiene, 1-hexa-decene, n-penta-decane and 1-tetra-decene, but they were detected after irradiation at doses of 5 kGy or higher. It was found that irradiation induced the formation of hydrocarbons and when irradiation dose increased, the amount of hydrocarbons increased. The Rancimat process is widely used to define the amount of oxidation in foods containing fat. Analysis time is short as it is a very fast method. The induction time, showing the oxidation resistance of oils, decreased as irradiation dose increased. The possible relationship between the detected hydrocarbons and oxidative stability was examined and a negative correlation was found between the hydrocarbon and rancimat methods.