A Kinetic Approach to the Oxidation of Linseed Oil as Influenced by Fruit Peel and Seeds of Pomegranate

Abstract

The objective of this research is to analyze the kinetic parameters of linseed oil by treating it with pomegranate peel and seeds at 353, 368, and 383 K using Rancimat. There are no significant differences (p < 0.05) between the oxidative stability indices of samples containing pomegranate peel and pomegranate seeds. In addition, the indices pertaining to the oxidative stability of linseed oil increase in value as the concentrations of pomegranate peel and seeds increase. Apart from the pomegranate peel at 0.1% and the quercetin, all other antioxidants are able to reduce the severity of temperature‐related parameters (i.e., temperature coefficient and Q10 values). In addition, these antioxidants are able to form an activated complex with lower levels of thermal energy (by reducing activation energy and enthalpy) but of more structured configuration (by reducing the frequency factor and entropy). A high correlation is found between the Gibbs free‐energy of activation and the oxidative stability index of samples. The most substantial increase in the Gibbs free‐energy of activation occurs by TBHQ, followed by gallic acid, quercetin, and pomegranate peel at 1%. Practical Applications: Linseed oil is characterized by its high amounts of essential polyunsaturated fatty acids (PUFAs). The high PUFA content of linseed oil contributes to its rapid oxidation. Pomegranate peel and seeds are valuable sources of natural antioxidants. Investigating the effect of pomegranate peel and seeds in reducing the dependence of linseed oil oxidation on temperature provides a range of valuable kinetic parameters. Nevertheless, this subject has received little attention so far. There are few published data regarding the effect of natural antioxidants on lipid oxidation by this approach. Accordingly, this study is designed to investigate the oxidation kinetics and mechanisms of linseed oil as manipulated by fruit peel and seeds of pomegranate. The results show that the fruit peel and seeds of pomegranate can improve the oxidative stability of linseed oil and reduce the severity of effects caused by undesirable temperatures that may increase the oxidation rate of linseed oil.

Kinetic-thermodynamic study of the oxidative stability of Arbequina olive oils flavored with lemon verbena essential oil

“…For all studied oils, ΔH ++ were positive, confirming the endothermic nature of the lipid oxidation reaction previously reported for not flavored olive oils (Farhoosh et al, 2008;Farhoosh & Hoseini-Yazdi, 2014, Gharby et al, 2016Heidarpour & Farhoosh, 2018, Veloso et al, 2020. Besides, the ΔH ++ decreased significantly (P-value < 0.05), from 79.4 to 74.1 kJ mol − 1 , with the increase of EO level (from 0.0 to 0.4% EO, w/w), which is in agreement with the results of Mahalleh et al (2019) for flavored soybean oil and of Golmakani, Keramat, Darniyani, and Leila (2020) for flavored linseed oil, but contrary to the findings of Gülmez and Ş ahin (2019) for flavored hazelnut oils. The higher ΔH ++ values for the cv.…”

“…Table 3 also shows the T C and Q 10 values calculated after linearization (determination coefficients, R 2 , varying between 0.9884 and 0.9982), being not observed a significant effect of EO flavoring level (Pvalue > 0.05), pointing out that no significant increase in the reaction rates could be attributed to a 10 • C rise. However, the literature reported a decreasing trend of the T C and Q 10 values of soybean or hazelnut oils flavored with catmint extract or with pomegranate peels and seeds (Golmakani, Keramat, & Leila, 2020;Mahalleh et al, 2019).…”

Sensing Exposure Time to Oxygen by Applying a Percolation-Induced Principle

“…In addition, linseed oil under oxygen-free atmosphere, e.g., N 2 (g) environment, did not react at all during 250 h indicating the significance of oxygen presence for the polymerization [ 52 ]. The oxidation rate of linseed oil agrees with Arrhenius law [ 48 , 82 , 83 ] as well as spoilage of some food products [ 9 , 78 , 84 ], therefore all the measurements were conducted under the same temperature, 27 °C, humidity and oxygen concentration.…”

Effects of eliminating the triacylglycerols structure of bulk oils on the antioxidant performance of γ-oryzanol: A kinetic and thermodynamic study

“…For instance, Farhoosh et al, (2008) reported that the E a of soybean oil was higher than the olive oil, though it is obvious that the soybean oil has lower oxidation stability compared to olive oil. In another study, the E a for linseed oil (without antioxidant) was higher than linseed oil containing TBHQ (Golmakani et al, 2020). Nevertheless, the question that arises here is -how may theE a of a lipid system with lower oxidation resistance be higher than that of a lipid system with higher resistance?…”