Journal of Food Science, ( ISI ), Volume (83), No (1), Year (2018-1) , Pages (101-107)

Title : ( A Kinetic Approach to Evaluate the Structure-based Performance of Antioxidants during Lipid Oxidation )

Authors: Reza Farhoosh ,

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Abstract

Thermal kinetic parameters of fish oil oxidation, as affected by o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in various concentrations (0.02 – 0.16%) at 35 – 55 °C, were calculated. The average extent of increase (2 – 10%) in the values of free energy of activation, ∆G++, as well as the average extent of change in the Arrhenius equation parameters, including activation energy (Ea, –40.5 to 13.6%) and frequency factor (A, – 55.0 to 4.3%), could be employed well to show structure-based performance of antioxidants. Temperature coefficient (TC) and Q10 number, which were considered as the quantitative measures of thermal sensitivity of the lipid system, showed changes from –40.3 and –27.2% to 13.5 and 11.5%, respectively, in the presence of the antioxidants.

Keywords

, Activated complex theory, antioxidant, fish oil, lipid oxidation, kinetics
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@article{paperid:1066528,
author = {Farhoosh, Reza},
title = {A Kinetic Approach to Evaluate the Structure-based Performance of Antioxidants during Lipid Oxidation},
journal = {Journal of Food Science},
year = {2018},
volume = {83},
number = {1},
month = {January},
issn = {0022-1147},
pages = {101--107},
numpages = {6},
keywords = {Activated complex theory; antioxidant; fish oil; lipid oxidation; kinetics},
}

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%0 Journal Article
%T A Kinetic Approach to Evaluate the Structure-based Performance of Antioxidants during Lipid Oxidation
%A Farhoosh, Reza
%J Journal of Food Science
%@ 0022-1147
%D 2018

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