A Kinetic Approach to Evaluate the Structure-Based Performance of Antioxidants During Lipid Oxidation

被引:27
作者
Farhoosh, Reza [1 ]
机构
[1] Ferdowsi Univ Mashhad, Fac Agr, Dept Food Sci & Technol, POB 91775-1163, Mashhad, Iran
关键词
activated complex theory; antioxidant; fish oil; kinetics; lipid oxidation; ALKYL ESTER DERIVATIVES; P-HYDROXYBENZOIC ACID; PHENOLIC ANTIOXIDANTS; FERULIC ACID; OLIVE OILS; O-HYDROXYL; TEMPERATURE; STABILITY; METHOXY; VALUES;
D O I
10.1111/1750-3841.13993
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Thermal kinetic parameters of fish oil oxidation, as affected by o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in various concentrations (0.02% to 0.16%) at 35 to 55 degrees C, were calculated. The average extent of increase (2% to 10%) in the values of free energy of activation, Delta G(++), as well as the average extent of change in the Arrhenius equation parameters, including activation energy (E-a, -40.5% to 13.6%) and frequency factor (A, -55.0% to 4.3%), could be employed well to show structure-based performance of antioxidants. Temperature coefficient (T-C) and Q(10) number, which were considered as the quantitative measures of thermal sensitivity of the lipid system, showed changes from -40.3% and -27.2% to 13.5% and 11.5%, respectively, in the presence of the antioxidants.
引用
收藏
页码:101 / 107
页数:7
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