Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization

Falcó, Iván P Román; Teruel, Núria Grané; Moya, María Soledad Prats; Carratalá, M. L. Martín

doi:10.1021/jf3035918

Cited by 16 publications

(4 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As described by Roman Falco (Roman Falco et al ., ), the lipid autoxidation takes place in a constant volume vessel or with the presence of a high oxygen content. The entire reaction rate described in Eq.…”

Section: Methodsmentioning

confidence: 98%

Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

Liu

2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Malondialdehyde (MDA), a widely used oxidation indicator for both lipid and edible oil, has been suggested to be genotoxic and cytotoxic, thus attracting increasing attentions about its formation and exposure assessment. In this study, kinetics of MDA formation in vegetable oils and model oils were investigated by high‐performance liquid chromatography. Results showed MDA contents firstly increased rapidly then kept to a plateau over time in both reaction systems at 100, 140 and 180 °C, significant temperature‐dependent of MDA formation was observed. The rate constant and activation energy (Ea) were calculated from the fitted pseudo‐first‐order model and Arrhenius equation. Ea of MDA‐formation was much lower in linseed oil, corn oil and rapeseed oil, indicating the higher degree of unsaturation resulted in the greater susceptibility to MDA formation. Besides, MDA content was inappropriate to assess the oxidation of palm oil and camellia oil possessing high level of saturated and/or monounsaturated fatty acid.

show abstract

Section: Methodsmentioning

confidence: 98%

Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

Liu

2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Kinetic parameters provide information about lipid oxidation. At moderate temperatures, due to the high concentration of oxygen dissolved in the oil, the lipid is prone to the autoxidation regardless of the oxygen pressure and oxidation rate [16,17,18]. In this study, the effect of temperature on the rate of lipid oxidation was illustrated by means of the Arrhenius equation:ln(k)=lnA−Ea RT where k is the reaction rate constant or reciprocal oxidation induction time (OIT), A is the pre-exponential factor or frequency factor, E a is the activation energy (kJ mol −1 ), R is the molar gas constant (8.314510 J K −1 mol −1 ), and T is the absolute temperature (K).…”

Section: Methodsmentioning

confidence: 99%

Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

Aktar

Adal

2019

Foods

View full text Add to dashboard Cite

Avocado is a highly potential functional fruit with significant health benefits which has high demand for consumption with a preferable taste. The fruit is one of the oil sources that still needs further examination on its probable kinetic behavior and oxidative stability as well as some characteristic behavior to commercialize and increase the market demand as functional oil. Hence, this study was motivated primarily for obtaining the Arrhenius kinetic information about avocado oil to evaluate the oxidative stability and provide predictive information about the shelf life by using the Rancimat method which is an accelerated shelf life test. Specifically, this research paper presents the study of the physical, physicochemical, chemical, and oxidative stability tests with the shelf life expectancy and kinetic property of avocado oil. According to the analyses, avocado oil has 210 days of predicted shelf life at 25 °C. This gives it a greater chance to be considered a good alternative to other oils as well as its antioxidant and phenolic content. According to the findings presented in this study, avocado oil has a very similar profile to olive oil and can be used as an alternative functional oil source.

show abstract

“…Proceeding with the assumption described by Falco et al . (), we used eqns as the model rate equations for the formation and disappearance of HHE/HNE.

- \frac{d [ω - 3]}{d t} = k_{1} false[normalω - 3 false]

\frac{d [HHE]}{d t} = k_{1} false[normalω - 3 false] - k_{2} false[HHE false]

- \frac{d [ω - 6]}{d t} = k_{3} false[normalω - 6 false],

and

\frac{d [HNE]}{d t} = k_{3} false[normalω - 6 false] - k_{4} false[HNE false] .

…”

Section: Methodsmentioning

confidence: 99%

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Liu

Zhang

et al. 2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The formation of two toxic aldehydes, 4‐hydroxyhexenal (HHE) and 4‐hydroxynonenal (HNE) were monitored in five vegetable oils during thermal processing (100–200 °C) with the results modelled. HHE was only determined in rapeseed and linseed oil, while HNE was determined in all tested oils and the contents varied significantly depending on the oil type. For HHE/HNE‐detected oils, the evolution during heating was well described by the pseudo‐first‐order kinetic model. The equilibrium contents of HHE/HNE increased and the duration until equilibrium decreased as a function of temperature. The calculated reaction rate constants followed the Arrhenius law. The formation rate of HHE/HNE was remarkably oil‐dependent, which was also in accordance with the calculated kinetic and thermodynamic parameters. Accordingly, the above results can contribute to a prediction of HHE/HNE formation in different vegetable oils during thermal processing, especially the temperature/time required during frying, which is generally higher than 100 °C and 6 h., respectively.

show abstract

Kinetic Study of Olive Oil Degradation Monitored by Fourier Transform Infrared Spectrometry. Application to Oil Characterization

Cited by 16 publications

References 32 publications

Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation

Determining the Arrhenius Kinetics of Avocado Oil: Oxidative Stability under Rancimat Test Conditions

Understanding the difference of 4‐hydroxyhexenal and 4‐hydroxynonenal formation in various vegetable oils during thermal processes by kinetic and thermodynamic study

Contact Info

Product

Resources

About