Study of Factors Influencing Oxidation Which Occur in Irradiated Fats. Effect of High Energy Irradiation on the Stability of Fats

摘要

Samples of methyl myristate containing several common antioxidants have been irradiated under vacuum or oxygen with up to 8 million rads of gamma rays. The destruction of the antioxidants during irradiation and during subsequent storage at room temperature, 2 C, and -20 C, has been studied by chemical means. Irradiation under vacuum destroyed an appreciable portion of the antioxidants and the amount of destruction increased with the irradiation dose. In the presence of oxygen the antioxidants were more easily destroyed during irradiation and the effect of dose was not consistent. Destruction of antioxidants during post-irradiation storage was negligible compared to the loss of antioxidant resulting from irradiation. (Author)