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Oxidation Kinetics of Menhaden Oil with TBHQ
Author(s) -
FARKAS J.K.,
FLOROS J.D.,
LINEBACK D.S.,
WATKINS B.A.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb04416.x
Subject(s) - chemistry , degree of unsaturation , kinetics , menhaden , induction period , lipid oxidation , fatty acid , thiobarbituric acid , polyunsaturated fatty acid , viscosity , organic chemistry , chromatography , food science , antioxidant , fish oil , lipid peroxidation , catalysis , fish <actinopterygii> , physics , quantum mechanics , fishery , biology
The oxidation kinetics of menhaden oil containing 0% to 0.02% tertbutylhydroquinone (TBHQ) were evaluated at 37°C. Induction periods, and monomolecular and bimolecular oxidation rates were determined from thiobarbituric acid analysis. The disappearance rates of several fatty acids were determined from GC analysis. Free fatty acid and viscosity changes were evaluated. Induction periods were directly related to TBHQ concentration. Monomolecular rates decreased with increasing TBHQ concentration, but bimolecular rates did not change. The rate of disappearance of unsaturated fatty acids was proportional to their degree of unsaturation, but not related to TBHQ concentration. Free fatty acid content and viscosity increased rapidly after the monomolecular period.