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

P. Ramezani; A. Rafati; M.R. Toorani; M.T.  Golmakani

doi:10.3989/gya.0675221

Autores/as

P. Ramezani Division Food Science & Nutrition, Sarvestan Branch, Islamic Azad University https://orcid.org/0000-0002-2736-1469
A. Rafati Division Pharmaceutical Chemistry & Food Science & Nutrition, Sarvestan Branch, Islamic Azad University https://orcid.org/0000-0001-8061-697X
M.R. Toorani Department of Food Science and Technology, School of Agriculture, Shiraz University https://orcid.org/0000-0003-1829-8995
M.T. Golmakani Department of Food Science and Technology, School of Agriculture, Shiraz University, https://orcid.org/0000-0001-5173-1178

DOI:

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

Palabras clave:

Actividad antioxidante, Curcumina, Mecanismo de donación de hidrógeno, Oxidación de lípidos, Parámetros termodinámicos, Teoría del complejo activado

Resumen

La actividad antioxidante de la curcumina (0,02-0,1 %) se evaluó en aceites de oliva, sésamo y cártamo a 373, 383 y 393 K. Los resultados se contrastaron con los efectos del tocoferol (0,1 %) y del BHT (0,02%), por lo que se evaluó comparativamente la función inhibitoria de la curcumina. Se determinó la energía de activación de la oxidación para los aceites de oliva (82,94 kJ·mol^-1), sésamo (77,39 kJ·mol^-1) y cártamo (74,42 kJ·mol^-1). La adición de curcumina (0,1 %) mejoró la energía de activación en un 26,26 %, 26,64 % y 38,81 % en el caso de los aceites de oliva, cártamo y sésamo, respectivamente. Según la energía libre de Gibbs, la curcumina funcionó de manera más eficaz en aceite de oliva a 373 K (coeficiente de crecimiento: 1,52 %), en comparación con la acción de los otros dos antioxidantes; es decir, tocoferol (1,43 %) y BHT (1,39 %). La eficiencia de la curcumina fue menor en los aceites que tenían un mayor grado de poliinsaturación debido a la desproporción del mecanismo de donación de hidrógeno y la tasa de formación de radicales libres en estos aceites.

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