Thermal Antioxidative Kinetics of Hydroxytyrosol in Selected Lipid Systems of Different Unsaturation Degree

Mahdavianmehr, Hadi; Farhoosh, Reza; Sharif, Ali

doi:10.1007/s11746-016-2910-x

Cited by 14 publications

(38 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Previous studies also showed that minor changes in the E a can result in significant changes in the Z . Similar to T c and Q 10 , the E a and Z were affected more by the 1% and 0.1% pomegranate peel and pomegranate seeds, compared to their concentrations of 0.01%. Meanwhile, pomegranate peel (1%) was more effective than pomegranate seed (1%).…”

Section: Resultsmentioning

confidence: 68%

“…The lipid oxidation rate is partly defined by the concentration and dissociation rate of the activated complex. The values of Δ S ++ and Δ H ++ are considered as the level of disorder and the thermal energy required for the steric changes of the activated reactant molecules, respectively …”

Section: Resultsmentioning

confidence: 99%

“…The Q 10 was measured according to Equation

{normalQ}_{10} = 10^{- 10 T_{normalc}}

The activation energy ( E a , J mol –1 ) and the frequency factor (Z, h −1 ) were calculated in accordance with the slopes and intercepts of the Arrhenius equation, which corresponds with Equation

\log normalk = \log Z - \frac{E_{a}}{2.3 normalRT}

where k is the reaction‐rate constant (i.e., the inverse of OSI), Z is the frequency factor, and R is the molar gas constant (8.3143 J mol –1 K).…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

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

Golmakani

Keramat

Darniyani

2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

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.

show abstract

Section: Resultsmentioning

confidence: 68%

Section: Resultsmentioning

confidence: 99%

“…The Q 10 was measured according to Equation

{normalQ}_{10} = 10^{- 10 T_{normalc}}

\log normalk = \log Z - \frac{E_{a}}{2.3 normalRT}

where k is the reaction‐rate constant (i.e., the inverse of OSI), Z is the frequency factor, and R is the molar gas constant (8.3143 J mol –1 K).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

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

Golmakani

Keramat

Darniyani

2019

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…The Gibbs free energy of activation, Δ G ‡ , was obtained by eqn , with the results shown in Table S4. The higher the Δ G ‡ , the lower the reaction rate (Mahdavianmehr et al ., ; Garvin et al ., ). The Δ G ‡ values supported the conclusions drawn from Δ H ‡ and Δ S ‡ : HHE formation occurred more readily in LO than in RO, as indicated by the lower Δ G ‡ values in LO.…”

Section: Resultsmentioning

confidence: 99%

“…The formation and dissociation rate of the activated complex is affected by the enthalpy of activation (DH ‡ ) and entropy of activation (DS ‡ ). The values of DH ‡ and DS ‡ represent the thermal energy required for steric changes and the level of disorder, respectively, of the activated reactant molecules (Mahdavianmehr et al, 2016). The more positive DH ‡ is, the more endothermic the formation of the activated complex is.…”

Section: Activated Complex Theory Parametersmentioning

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

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Veloso

Rodrigues

Ouarouer

et al. 2020

J Americ Oil Chem Soc

View full text Add to dashboard Cite

Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 °C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extra‐virgin olive oil, confirming the label quality grade and allowing grouping them according to the different TPC (TPC = 88 ± 7, 112 ± 6 and 144 ± 4 mg CAE/kg, for cv. Arbequina, blend and cv. Cobrançosa oils, respectively). The lipid oxidation rate increased with the decrease of the TPC, being Cobrançosa oils (higher TPC) more thermally stable. Kinetic‐thermodynamic parameters were determined using the activated complex/transition‐state theory and the values did not significantly differ for Cobrançosa and blend oils, which had the highest TPC, suggesting a hypothetically threshold saturation of the beneficial effect. Cobrançosa oils had a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation, and greater positive Gibbs free energy of activation, probably due to the higher TPC. The results confirmed that lipid oxidation was a nonspontaneous, endothermic, and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the super‐Arrhenius behavior more marked for Arbequina oils that had the lowest TPC. Finally, the kinetic‐thermodynamic parameters allowed classifying oils according to the binomial olive cultivar/total phenols level, being the temperature acceleration factor and the Gibbs free energy of activation at 160 °C the most powerful discriminating parameters.

show abstract

Thermal Antioxidative Kinetics of Hydroxytyrosol in Selected Lipid Systems of Different Unsaturation Degree

Cited by 14 publications

References 20 publications

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

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

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

A Kinetic‐Thermodynamic Study of the Effect of the Cultivar/Total Phenols on the Oxidative Stability of Olive Oils

Contact Info

Product

Resources

About