Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box 91775-1163, Mashhad, Iran.
Food Chem. 2021 Mar 15;340:128137. doi: 10.1016/j.foodchem.2020.128137. Epub 2020 Sep 25.
This study aimed to comparatively investigate the temperature effect on the kinetic parameters and rate constants representing lipid hydroperoxides (LOOH) formation and decomposition during initiation and propagation peroxidations. The initiation phase was characterized by induction period IP, overall initiation rate constant k, initiation oxidizability O, and the critical reverse micelle concentration of LOOH, CMC. The propagation phase was characterized by its duration t, the maximum rate of LOOH accumulation R, maximum LOOH concentration [LOOH], propagation oxidizability R, composite rate constant k, and LOOH decomposition rate constant k. O and R indicated relatively high dependencies on temperature, respectively. Among the rate constants, k better highlighted oxidizabilities as affected by temperature. The oxidizabilities had good correspondences with the Arrhenius kinetic (A and E) and Eyring thermodynamic (ΔS and ΔH) parameters. The most endergonic reactions (ΔG>0) were LOOH decompositions, followed by LOOH formations during the propagation and initiation phases, respectively.
本研究旨在比较研究温度对引发和增长阶段中脂质氢过氧化物 (LOOH) 形成和分解的动力学参数和速率常数的影响。引发阶段的特征为诱导期 (IP)、总引发速率常数 (k)、引发氧化能力 (O) 和 LOOH 的临界反胶束浓度 (CMC)。增长阶段的特征为其持续时间 (t)、LOOH 积累的最大速率 (R)、最大 LOOH 浓度 ([LOOH])、增长氧化能力 (R)、复合速率常数 (k) 和 LOOH 分解速率常数 (k)。O 和 R 分别对温度具有相对较高的依赖性。在这些速率常数中，k 更好地突出了温度对氧化能力的影响。氧化能力与阿仑尼乌斯动力学 (A 和 E) 和艾林汉姆热力学 (ΔS 和 ΔH) 参数具有良好的对应关系。最吸热的反应 (ΔG>0) 是 LOOH 的分解，其次是增长和引发阶段的 LOOH 形成。
