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

Author:
Farhoosh, Reza
Source:
Journal of food science 2018 v.83 no.1 pp. 101-107
ISSN:
0022-1147
Subject:
4-hydroxybenzoic acid, Gibbs free energy, activation energy, antioxidants, equations, fish oils, lipid peroxidation, lipids, oxidation, temperature
Abstract:
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 °C, were calculated. The average extent of increase (2% to 10%) in the values of free energy of activation, ∆G⁺⁺, as well as the average extent of change in the Arrhenius equation parameters, including activation energy (Eₐ, –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 (TC) and Q₁₀ 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.
Agid:
5883576