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Thermal Antioxidative Kinetics of Hydroxytyrosol in Selected Lipid Systems of Different Unsaturation Degree
Author(s) -
Mahdavianmehr Hadi,
Farhoosh Reza,
Sharif Ali
Publication year - 2016
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-016-2910-x
Subject(s) - hydroxytyrosol , canola , degree of unsaturation , chemistry , arrhenius equation , food science , antioxidant , olive oil , lipid oxidation , kinetics , fish <actinopterygii> , activation energy , organic chemistry , biology , polyphenol , fishery , physics , quantum mechanics
The oxidation kinetics of the purified triacylglycerols of olive, canola, and fish oils as affected by different concentrations of hydroxytyrosol were studied at 60–100 °C. On average, hydroxytyrosol improved the temperature susceptibility (temperature coefficient, T C , and Q 10 number) of olive oil, whereas opposite results were observed for canola and fish oils. Despite the results observed in canola and fish oils, hydroxytyrosol caused much greater changes in the Arrhenius equation parameters (activation energy, E a , and frequency factor, A ) for the oxidation of olive oil. On the whole, the highest increase in the Gibbs free energy, ΔG ++ , of the activated complex formation as affected by the antioxidant was for olive (9.7%), canola (8.9%), and fish (5.7%) oils, respectively.