Oxidation kinetics of hazelnut oil treated with ozone

H. Uzun; E. Ibanoglu

doi:10.3989/gya.0664171

Autores/as

H. Uzun Gaziantep University, Department of Food Engineering https://orcid.org/0000-0003-1098-3197
E. Ibanoglu Gaziantep University, Department of Food Engineering https://orcid.org/0000-0003-2665-7919

DOI:

https://doi.org/10.3989/gya.0664171

Palabras clave:

Aceite de avellanas, Cinética de oxidación, DSC, Ozono

Resumen

El presente estudio investiga la cinética de oxidación del aceite de avellana ozonizado durante diferentes períodos (1, 5, 60 y 180 min). La constante de velocidad cinética (k) se tomó como la inversa del tiempo de inicio de la oxidación (To) observando una relación lineal cuando se representa el lnTo con las temperaturas isotérmicas (373, 383, 393 y 403 K) llevadas a cabo en calorimetría de barrido diferencial. Los parámetros cinéticos, energía de activación (Ea), entalpía de activación (ΔH^‡) y entropía (ΔS^‡) se calcularon sobre la base de la ecuación de Arrhenius y de la teoría compleja activada. Los valores de k mostraron un aumento exponencial con el aumento del tiempo de tratamiento de ozono. El aumento de k se correlacionó bien con el aumento de peróxidos y de los ácidos grasos libres de todas las muestras. Ea y ΔH^‡ de los aceites tratados con ozono mostraron una tendencia reductora que refleja una mayor sensibilidad a la oxidación de los aceites después del tratamiento con ozono. Consistentemente, un aumento de ΔS^‡ indicó una reacción de oxidación más rápida con un aumento del tiempo de exposición al ozono. Sin embargo, no se observó diferencia significativa en k, Ea, ΔH^‡, ΔS^‡ (p < 0.05) en función del período de almacenamiento, después de que el aceite de avellana fue tratado con ozono durante 1 min.

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Citas

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