Studies on the nutritional value of foods treated with γ-radiation. I.—Effects on some B-complex vitamins in egg and wheat

✍ Scribed by T. S. Kennedy

• Publisher: John Wiley and Sons
• Year: 1965
• Tongue: English
• Weight: 325 KB
• Volume: 16
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740160204

✦ Synopsis

By use of microbiological methods of assay, the effect of y-radiation at doses of 0.5 Mrad and 5.0 Mrad on the content of some B-complex vitamins in frozen whole egg has been studied. For comparative purposes, analyses were also performed on egg treated by a heat-pasteurisation process designed to eliminate salmonellae food-poisoning organisms. No change was apparent in pantothenic acid, biotin and riboflavin after any of the treatments. A 24% loss of thiamine occurred at 0.5 Mrad and this was increased t o 61% at j.0 Mrads.

Similar analyses were made on Manitoba wheat irradiated a t 0.02 Mrad, which is approximately the dose required for grain disinfestation, and also a t ten times this dose. No apparent change was observed in the contents of nicotinic acid, thiamine, riboflavin, biotin and total vitamin B, after irradiation a t 0.02 Mrad ; pantothenic acid showed a slight loss a t this dose. At 0.2 Mrad a loss of 12% nicotinic acid, 11% pantothenic acid and 10% biotin occurred.