The oxidation kinetics of the purified triacylglycerols of olive, canola, and fish oils as affected by different concentrations of hydroxytyrosol were studied at 60 – 100 °C. On average, hydroxytyrosol improved temperature susceptibility (temperature coefficient, TC, and O10 number) of olive oil whereas opposite results were observed with canola and fish oils. Despite the results observed in canola and fish oils, hydroxytyrosol caused much more considerable changes in Arrhenius equation parameters (activation energy, Ea, and frequency factor, A) for the oxidation of olive oil. On the whole, the highest increase in the Gibbs free energy, ΔG++, of the activated complex formation as affected by the antioxidant was for olive (9.7%), canola (8.9%), and fish (5.7%) oils, respectively.

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