@article{Uzun_Ibanoglu_2017, title={Oxidation kinetics of hazelnut oil treated with ozone}, volume={68}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1689}, DOI={10.3989/gya.0664171}, abstractNote={The present study investigates the oxidation kinetics of hazelnut oil ozonated in different treatment periods (1, 5, 60 and 180 min). The kinetic rate constant (<em>k</em>) was taken as the inverse of oxidation onset time (T<sub>o</sub>) observing a linear relationship from the plot of lnTo to isothermal temperatures (373, 383, 393, and 403 K) carried out at differential scanning calorimetry. Kinetic parameters, activation energy (E<sub>a</sub>), activation enthalpy (Δ<em>H</em><sup>‡</sup>) and entropy (Δ<em>S</em><sup>‡</sup>) were calculated based on the Arrhenius equation and activated complex theory. <em>k</em> values showed an exponential rise with the increase of ozone treatment time. The increase in <em>k</em> correlated well with the increase in the peroxide and free fatty acid values of all samples. E<sub>a</sub> and ∆<em>H</em><sup>‡</sup> of the ozone treated oils showed a reducing trend and reflected an increased oxidation sensitivity after ozone treatment. Consistently, an increase in ∆<em>S</em><sup>‡</sup> indicated a faster oxidation reaction with an increase in ozone exposure time. However, no significant difference was observed in <em>k</em>, E<sub>a</sub>, Δ<em>H</em><sup>‡</sup>, Δ<em>S</em><sup>‡</sup> (p < 0.05) as a function of storage period, after the hazelnut oil was treated with ozone for 1 min.}, number={4}, journal={Grasas y Aceites}, author={Uzun, H. and Ibanoglu, E.}, year={2017}, month={Dec.}, pages={e222} }