Kinetic Expression for the Oxidation of Linoleic and Arachidonic Acid Esters in Their Mixed System

Ishido, Eiichiro; Adachi, Shuji; Minemoto, Yasumasa; Matsuno, Ryuichi

doi:10.1271/bbb.66.73

Cited by 11 publications

(11 citation statements)

References 5 publications

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“…This dependency is reasonable because the rate expression of the autocatalytic type is derived based on the Two PUFAs or their esters were mixed, and their oxidation processes were observed [12]. The oxidation of the less-oxidative PUFA was promoted as its content in the mixture decreased, while the oxidation of the moreoxidative PUFA was delayed with a decrease in its content.…”

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confidence: 72%

Oxidation of Lipid in Bulk and Dispersion Systems

2009

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A lipid is one of major ingredients of foods and plays important roles in nutrition and taste. However, a lipid containing unsaturated fatty acids is prone to oxidation.Lipid oxidation is one of the major causes of the deterioration of foods containing lipids, and is affected by many factors. The state and structure of lipids in foods are also considered to be important factors as well as the conditions of how the foods are stored. An emulsion and solubilization in micelles, which is a dispersion system, are common structures in lipid-containing foods for both home cooking and industry.Rapid developments in nanotechnology have allowed us to focus on its application to foods. A decrease in the particle size of an emulsion produces an increase in the specific surface area of the particles. The high surface area would elicit an effect at the interface between the oil and aqueous phases on the reactions occurring in the emulsion or micelle. Because the lipid in the emulsion and micelle is oxidized by oxygen which is supplied through the interface, an increase in the specific surface area could possibly facilitate the oxidation.In this context, the lipid oxidation in different systems was measured in order to examine the effect of the droplet size in the system on the oxidation kinetics. The kinetics of the lipid oxidation in a bulk system is also described because it provides basic information for analysis of the kinetics in dispersion systems. Oxidation in bulk systemLipid oxidation is a complicated process that proceeds through initiation, propagation, and termination steps.Labuza [1] reviewed the kinetics of the lipid oxidation in foods. Brimberg [2] discussed the oxidation mechanism based on kinetics. We also reported the autoxidation The oxidation kinetics of unsaturated lipids was examined in bulk, emulsion and micelle systems, and the related literature was also summarized. A kinetic equation of the autocatalytic type was applicable for the lipid oxidation in all these systems. The oxidation of a lipid is affected by many factors. In a dispersion system, such as an emulsion and micelle, the size of the dispersion phase is one of these factors. In spite of a higher specific surface area, the lipid was more slowly oxidized in both the emulsion and micelle systems containing smaller particles in the dispersion phase. This fact could be explained by dilution of the substrate by the hydrophobic moiety of a surfactant for both systems.

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confidence: 72%

Oxidation of Lipid in Bulk and Dispersion Systems

2009

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“…We have proposed the rate equations for the oxidation of two PUFAs, A and B, in their mixed system under the assumption that the oxidation rate of component i (i=A or B) is proportional to both the concentration of the unoxidized substrate i and the sum of the concentrations of oxidized A and B (Ishido et al, 2002):…”

Section: Resultsmentioning

confidence: 99%

“…However, the edible oil is a mixture of acylglycerols consisting of a variety of saturated and unsaturated fatty acids. Therefore, we measured the oxidation processes of a PUFA or its ester in the presence of a saturated fatty acid or its methyl ester (Ishido et al, 2001), and those of PUFAs in a system where two PUFAs or their esters coexisted (Ishido et al, 2002).…”

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confidence: 99%

Oxidation of Polyunsaturated Acylglycerol Mixed with Saturated or Unsaturated Acylglycerol.

Ishido

Minemoto

Adachi

et al. 2002

FSTR

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The oxidation process of a polyunsaturated acylglycerol mixed with a saturated or unsaturated acylglycerol was measured at 65˚C and ca. 0% relative humidity. When two polyunsaturated acylglycerols were mixed, their oxidation processes were expressed by the kinetic model in which one acylglycerol acts as a diluent for another acylglycerol, and the oxidation product of the acylglycerol participates in the oxidation of another acylglycerol. However, the oxidation process of 1-monolinolein mixed with a saturated or monounsaturated acylglycerol was not expressed by the model but obeyed the kinetics of an autocatalytic type. The rate constant in the mixed system was greater than the constant which was predicted under the assumption that the saturated or monounsaturated acylglycerol merely acted as a diluent.

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“…We reported that the presence of saturated or unsaturated fatty acid also affected the oxidation of an unsaturated fatty acid. Addition of a saturated fatty acid of the free or ester form to an unsaturated fatty acid or its ester (substrate) retarded the oxidation of the substrate because the saturated fatty acid or the ester acted as a diluent to decrease the concentration of the substrate [4][5][6]. The dilution effect of a saturated lipid on the unsaturated one occurred in an oil-in-water emulsion system where droplets of the unsaturated lipid were covered with an emulsifier, the hydrophobic moiety of which was a saturated acyl group [7].…”

Section: Introductionmentioning

confidence: 99%

“…The dilution effect of a saturated lipid on the unsaturated one occurred in an oil-in-water emulsion system where droplets of the unsaturated lipid were covered with an emulsifier, the hydrophobic moiety of which was a saturated acyl group [7]. The kinetics for the oxidation of an unsaturated lipid mixed with a saturated lipid was analyzed [4][5][6] based on the kinetic equation of the autocatalytic type [8][9][10].…”

Section: Introductionmentioning

confidence: 99%

Oxidation of Methyl Linoleate Mixed with Methyl Octanoate, Laurate or Palmitate

Takahashi

Kobayashi

et al. 2012

Japan J. Food Eng.

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The oxidation process of methyl linoleate mixed with methyl octanoate, laurate or palmitate at the molar ratio of 1:1 was measured at 65℃ . Methyl linoleate with methyl octanoate was oxidized most rapidly, and the oxidation of the substrates mixed with methyl laurate and palmitate followed. Methyl linoleate was mixed with methyl laurate at the molar ratios of 1:3, 1:1 and 3:1, and its oxidation processes were measured. The methyl linoleate mixed at the lower ratio (1:3) was the most retarded. The oxidation processes were well simulated based on the kinetic equation of the autocatalytic type in consideration of the independent evaporation of methyl octanoate, laurate or palmitate.

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Kinetic Expression for the Oxidation of Linoleic and Arachidonic Acid Esters in Their Mixed System

Cited by 11 publications

References 5 publications

Oxidation of Lipid in Bulk and Dispersion Systems

Oxidation of Lipid in Bulk and Dispersion Systems

Oxidation of Polyunsaturated Acylglycerol Mixed with Saturated or Unsaturated Acylglycerol.

Oxidation of Methyl Linoleate Mixed with Methyl Octanoate, Laurate or Palmitate

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