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Asbstract Food irradiation has recently become one of the most successful techniques to preserve food with increased shelf life. This study aims to analyze hydrocarbons in almonds (Prunus amygosalus L.) and peanuts (Arachis hypogaea) induced by electron beam irradiation. The samples were irradiated at 0, 1, 3, 5 and 10 kGy by e-beam and using florisil column chromatography fat, and content was extracted. The induced hydrocarbons were identified using gas chromatography-mass spectrometry (GC/MS). The major hydrocarbons in both irradiated samples were 1,7-hexadecadiene (C16:2) and 8-heptadecene (C17:1) from oleic acid, 1,7,10-hexadecatriene (C16:3) and 6,9-heptadecadiene (C17:2) from linoleic acid and 1-tetradecene (C 14:1 ) and pentadecane (C 15:0 ) from palmitic acid. Concentrations of the hydrocarbons produced by e-beam were found to be depended upon the composition of fatty acid in both almonds and peanuts. The Cn-2 compound was found to be higher than C n-1 compound in oleic acid and palmitic acid, while in case of linoleic acid, C n-1 compound was higher than Cn-2 compound. The radiation induced hydrocarbons were detected only in irradiated samples, with 1 kGy or above, and not in the non-irradiated ones. The production of 1,7-hexadecadiene (C 16:2 ), 8-heptadecene (C 17:1 ), 1,7,10hexadecatriene (C16:3) and 6,9-heptadecadiene (C17:2), in high concentration gave enough information to suggest that these may be the possible marker compounds of electron beam irradiation in almonds and peanuts.

Detection of Hydrocarbons Induced by Electron Beam Irradiation of Almond (Prunus amygosalus L.) and Peanut (Arachis hypogaea)