Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation

Authors

DOI:

https://doi.org/10.3989/gya.0675221

Keywords:

Activated complex theory, Antioxidant activity, Curcumin, Hydrogen donating mechanism, Lipid oxidation, Thermodynamic parameters

Abstract


The antioxidant activity of curcumin (0.02-0.1%) was evaluated in olive, sesame, and safflower oils at 373, 383, and 393 K. The results were examined in contrast to the effects of tocopherol (0.1%) and BHT (0.02%), so that the inhibitory function of curcumin was evaluated comparatively. The activation energy of oxidation was determined for olive (82.94 kJ·mol-1), sesame (77.39 kJ·mol-1) and safflower oils (74.42 kJ·mol-1). Adding curcumin (0.1%) enhanced the activation energy by 26.26, 26.64, and 38.81% in the case of olive, safflower, and sesame oils, respectively. Based on Gibbs free energy, curcumin functioned more effectively in olive oil at 373 K (growth coefficient: 1.52%), compared to the action of the other two antioxidants, namely tocopherol (1.43%) and BHT (1.39%). The efficiency of curcumin was lower in oils which had a higher degree of polyunsaturation due to the disproportionation of the hydrogen-donating mechanism and the rate of free-radical formation in these oils.

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Published

2023-12-26

How to Cite

1.
Ramezani P, Rafati A, Toorani M, Golmakani M. Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation. Grasas aceites [Internet]. 2023Dec.26 [cited 2024Feb.27];74(4):e532. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2110

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Research