Kinetic Study of Hydroperoxide Degradation in Edible Oils Using Electron Spin Resonance Spectroscopy

Abstract

Lipid oxidation is a complex phenomenon involving free radicals which are highly reactive molecular species. The life-time of these radical species is extremely short and their detection is therefore difficult. Several electron spin resonance (ESR) spectroscopy methodologies make it possible to identify, quantify and measure the reactivity of radical species formed during oxidationreduction reactions. In this study we took advantage of the specificity of ESR spectroscopy to detect radical compounds in order to determine the rate constants of hydroperoxide degradation, a key reaction involved in lipid oxidation. The interaction of 5-doxyl stearic acid and lipidderived radicals was studied by following the intensity of ESR spectra. A kinetic model was developed to simulate data analysis obtained by ESR and values of rate constants for hydroperoxide degradation were determined at 100 and 110°C. This quantitative approach of ESR spectroscopy has produced useful information about new rate estimates for hydroperoxide degradation in edible oils.

Application of Artificial Neural Network Based on Traditional Detection and GC-MS in Prediction of Free Radicals in Thermal Oxidation of Vegetable Oil

“…It is obvious that oil containing more proportion of saturated fatty acid is more capable of antioxidation. These results were consistent with the previous findings for the kinetic model described by Roman et al [32].…”

“…It is obvious that oil containing more proportion of saturated fatty acid is more capable of antioxidation. These results were consistent with the previous findings for the kinetic model described by Roman et al[32].The signal intensity in LO was the highest in the first 4 h (Figure2c). As listed in Table2, linolenic acid was the predominant fatty acid in LO, and was easily transformed into lipid radicals by the free radicals.…”

Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones

“…Lipid oxidation is a complex process, creating real challenges when evaluating the exact extent and monitoring the progress of lipid oxidation. Previous studies that measure lipid oxidation have been conducted by evaluating reactants, intermediates, and products, and include measurement of oxygen, such as atmospheric oxygen and reactive oxygen species (Pénicaud and others ; Roman and others ), detection of changes in concentrations of lipid reactants (Tyagi and Vasishtha ; Kim and others ), and determination of oxidation products, including primary and secondary products (Barriuso and others ).…”

Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

“…Several studies postulate that during deep-frying, the initial hydroperoxides decompose into various secondary oxidation products such as aldehydes, ketones, etc. [ 29 , 32 , 33 , 34 ]. During deep-fat frying, the hydroperoxides are often unstable.…”