Food Chemistry, ( ISI ), Volume (340), No (7), Year (2021-3) , Pages (128137-128137)

Title : ( Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature )

Authors: Reza Farhoosh ,

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Abstract

This study aimed to comparatively investigate the temperature effect on the kinetic parameters and rate constants representing lipid hydroperoxides (LOOH) formation and decomposition during initiation and propagation peroxidations. The initiation phase was characterized by induction period IP, overall initiation rate constant kIP, initiation oxidizability Oi, and the critical reverse micelle concentration of LOOH, CMCL. The propagation phase was characterized by its duration tp, the maximum rate of LOOH accumulation Rmax, maximum LOOH concentration [LOOH]max, propagation oxidizability Rn, composite rate constant k, and LOOH decomposition rate constant kd. Oi and Rn indicated relatively high dependencies on temperature, respectively. Among the rate constants, kd better highlighted oxidizabilities as affected by temperature. The oxidizabilities had good correspondences with the Arrhenius kinetic (A and Ed) and Eyring thermodynamic (ΔS++ and ΔH++ ) parameters. The most endergonic reactions (ΔG++ > 0) were LOOH decompositions, followed by LOOH formations during the propagation and initiation phases, respectively.

Keywords

, Arrhenius, Eyring, Kinetic and thermodynamic, Oxidizability, Peroxidation, Reverse micelle
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@article{paperid:1081703,
author = {Farhoosh, Reza},
title = {Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature},
journal = {Food Chemistry},
year = {2021},
volume = {340},
number = {7},
month = {March},
issn = {0308-8146},
pages = {128137--128137},
numpages = {0},
keywords = {Arrhenius; Eyring; Kinetic and thermodynamic; Oxidizability; Peroxidation; Reverse micelle},
}

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%0 Journal Article
%T Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature
%A Farhoosh, Reza
%J Food Chemistry
%@ 0308-8146
%D 2021

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