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

Autores/as

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

Palabras clave:

Energía de activación, Estabilidad oxidativa, Hexanal, Índice de peróxidos, Palmitato de ascorbilo, Parámetros cinéticos

Resumen

Se ha determinado los efectos de la temperatura (40-80°C), el tiempo (0-28 días) y diferentes concentraciones (0-1000 mg/kg) de palmitato de ascorbilo (AP) sobre el índice de peróxidos, dienos conjugados, ácidos trieno y hexanal, en aceites de girasol sometidos a condiciones de oxidación acelerada. Las muestras con AP agregado mostraron valores de peróxido y contenidos de hexanal más bajos que sus correspondientes sin AP, mientras que al aumentar la temperatura los órdenes de reacción para la formación de peróxido se redujeron del primer orden a orden cero. Se encontró que la formación de hexanal era de primer orden para las diferentes condiciones experimentales. AP redujo la constante de velocidad de reacción para la formación de peróxido y hexanal. La energía de activación requerida para la formación de peróxidos y hexanal osciló entre 14,64-89,40 y 1,62-12,14 kJ/molK, respectivamente. Se encontró que la concentración de AP de 400 mg/kg, que proporciona las energías de activación más altas para la formación de peróxido y hexanal, era la mejor concentración para mejorar la estabilidad oxidativa del aceite de girasol en las condiciones definidas.

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