Accelerated oxidation: Comparative study of a new reactor with oxidation stability instrument
| Autor: | Patrizia Comandini, Maria Fiorenza Caboni, Paola Maiocchi, Vito Verardo |
|---|---|
| Přispěvatelé: | Comandini P., Verardo V., Maiocchi P., Caboni M. F. |
| Rok vydání: | 2009 |
| Předmět: |
Arrhenius equation
food.ingredient Chromatography Chemistry Sunflower oil Induction period chemistry.chemical_element General Chemistry Activation energy OXIDATION Sunflower Oxygen Industrial and Manufacturing Engineering symbols.namesake food Lipid oxidation Biochemistry FOOD symbols OSI OILS OXITEST Food Science Biotechnology Olive oil |
| Zdroj: | European Journal of Lipid Science and Technology. 111:933-940 |
| ISSN: | 1438-9312 1438-7697 |
| DOI: | 10.1002/ejlt.200900009 |
| Popis: | Accelerated oxidation tests, such as the determination of the induction period, increase the lipid oxidation rate by exposing a food to elevated temperatures, in the presence of excess quantities of air or oxygen. In addition to the well-founded oxidative stability index (OSI) method, an innovative and promising technique is the oxidation test (OXITEST) reactor. A new analytical method was developed with OXITEST to oxidize vegetable oils. At a preliminary stage of the investigation, the induction periods of sunflower and extra-virgin olive oil obtained by the OXITEST reactor were plotted against temperature, on the basis of the Arrhenius law; the activation energy and the frequency factor of lipid oxidation were calculated and resulted in 98.61 kJ/mol and 2.33×1010 s–1, respectively, for sunflower oil and 106.48 kJ/mol and 6.27×1010 s–1, respectively for extra-virgin olive oil. The new oxidative technique was employed to determine the induction periods of vegetable oils; the results obtained were well correlated with those achieved with OSI technology, with a Pearson correlation coefficient r = 0.9785 (p |
| Databáze: | OpenAIRE |
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