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Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument

Author:
Comandini, Patrizia, Verardo, Vito, Maiocchi, Paola, Caboni, Maria Fiorenza
Source:
European journal of lipid science and technology 2009 v.111 no.9 pp. 933-940
ISSN:
1438-7697
Subject:
Helianthus annuus, activation energy, air, correlation, extra-virgin olive oil, foods, lipid peroxidation, new methods, oxidation, oxidative stability, oxygen, palm oils, sunflower oil, temperature, vegetable oil
Abstract:
Accelerated oxidation tests, such as the determination of the induction period, increase the lipid oxidation rate by exposing a food to elevated temperatures, in the presence of excess quantities of air or oxygen. In addition to the well-founded oxidative stability index (OSI) method, an innovative and promising technique is the oxidation test (OXITEST) reactor. A new analytical method was developed with OXITEST to oxidize vegetable oils. At a preliminary stage of the investigation, the induction periods of sunflower and extra-virgin olive oil obtained by the OXITEST reactor were plotted against temperature, on the basis of the Arrhenius law; the activation energy and the frequency factor of lipid oxidation were calculated and resulted in 98.61 kJ/mol and 2.33x10¹⁰ s⁻¹, respectively, for sunflower oil and 106.48 kJ/mol and 6.27x10¹⁰ s⁻¹, respectively for extra-virgin olive oil. The new oxidative technique was employed to determine the induction periods of vegetable oils; the results obtained were well correlated with those achieved with OSI technology, with a Pearson correlation coefficient r = 0.9785 (p <0.05) for oilseeds and palm oil and r = 0.9501 (p <0.05) for extra-virgin olive oils.
Agid:
499645