Evaluation the kinetic of peroxide and hexanal formation in ascorbyl palmitate incorporated sunflower oil during accelerated oxidation

P.  Kavran; T. Yücel; E. Bakkalbaşı; H.A. Güleç; İ. Cavidoğlu

doi:10.3989/gya.0320231

Authors

P. Kavran Department of Food Engineering, Engineering Faculty, Van Yüzüncü Yıl University https://orcid.org/0009-0006-2317-2333
T. Yücel Department of Food Engineering, Engineering Faculty, Van Yüzüncü Yıl University https://orcid.org/0000-0003-0688-9499
E. Bakkalbaşı Department of Food Engineering, Engineering Faculty, Van Yüzüncü Yıl University https://orcid.org/0000-0001-9913-1091
H.A. Güleç Department of Food Engineering, Engineering Faculty, Trakya University https://orcid.org/0000-0002-9525-6206
İ. Cavidoğlu Department of Food Engineering, Engineering Faculty, Van Yüzüncü Yıl University https://orcid.org/0000-0001-7896-5871

DOI:

https://doi.org/10.3989/gya.0320231

Keywords:

Activation energy, Ascorbyl palmitate, Hexanal, Kinetic parameters, Oxidative stability, Peroxide value

Abstract

The effects of temperature (40-80 °C), time (0-28 days), and different concentrations (0-1000 mg/kg) of ascorbyl palmitate (AP) on peroxide value, conjugated diene, triene acids and hexanal contents in sunflower oil kept under accelerated oxidation conditions have been evaluated. Samples with added AP showed lower peroxide values and hexanal contents than their counterparts without AP. While with increasing temperature, the reaction orders for peroxide formation reduced from first to zero order, those for hexanal formation were found to be first order under different experimental conditions. AP reduced the reaction rate constant for peroxide and hexanal formation. The activation energy required for peroxide and hexanal formation ranged from 14.64-89.40 and 1.62-12.14 kJ/mol K, respectively. 400 mg/kg AP, providing the highest activation energies for peroxide and hexanal formation, was found to be the best concentration to enhance the oxidative stability of sunflower oil under defined conditions.

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