Journal of the American Oil Chemists Society, ( ISI ), Volume (93), No (12), Year (2016-11) , Pages (1655-1661)

Title : ( Thermal antioxidative kinetics of hydroxytyrosol in selected lipid systems of different unsaturation degree )

Authors: hadi mahdavian mehr , Reza Farhoosh , Ali Sharif ,

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Abstract

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.

Keywords

, Hydroxytyrosol, induction period, kinetics, oil oxidation, temperature
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@article{paperid:1059557,
author = {Mahdavian Mehr, Hadi and Farhoosh, Reza and Sharif, Ali},
title = {Thermal antioxidative kinetics of hydroxytyrosol in selected lipid systems of different unsaturation degree},
journal = {Journal of the American Oil Chemists Society},
year = {2016},
volume = {93},
number = {12},
month = {November},
issn = {0003-021x},
pages = {1655--1661},
numpages = {6},
keywords = {Hydroxytyrosol; induction period; kinetics; oil oxidation; temperature},
}

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%0 Journal Article
%T Thermal antioxidative kinetics of hydroxytyrosol in selected lipid systems of different unsaturation degree
%A Mahdavian Mehr, Hadi
%A Farhoosh, Reza
%A Sharif, Ali
%J Journal of the American Oil Chemists Society
%@ 0003-021x
%D 2016

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