Department of Food Science and Technology, Ferdowsi University of Mashhad, Faculty of Agriculture, P.O. Box: 91775-1163, Mashhad, Iran.
Sci Rep. 2021 Mar 25;11(1):6864. doi: 10.1038/s41598-021-86341-9.
Effect of hydroxytyrosol (HT) and tert-butylhydroquinone (TBHQ) on the kinetics of lipid hydroperoxides (LOOH) accumulation during the initiation and propagation peroxidations of canola and fish oils at 60 °C was studied. The initiation kinetics of the inhibited peroxidation indicated considerable relative activities, A, for HT and TBHQ in the canola (> 3200 and > 27,000, respectively) and fish (> 120 and > 5000, respectively) oils. The critical concentrations of LOOH reverse micelles (CMC = 33 mM and 57 mM in the canola and fish, respectively, oils) significantly decreased, on average, to about one-third and 8% of the initial values for HT and TBHQ, respectively. Interestingly, the propagation kinetics of the inhibited peroxidation demonstrated that the antioxidants were still able to inhibit peroxidation, so that the relative propagation oxidizability parameter R' was significantly improved to < 0.5 for HT and to < 0.2 for TBHQ in the canola and fish, respectively, oils.
研究了在 60°C 下，羟基酪醇（HT）和叔丁基对苯二酚（TBHQ）对菜籽油和鱼油引发和增长阶段脂质氢过氧化物（LOOH）积累动力学的影响。抑制氧化的引发动力学表明 HT 和 TBHQ 在菜籽油（分别为>3200 和>27000）和鱼油（分别为>120 和>5000）中的相对活性 A 相当高。LOOH 反胶束的临界浓度（CMC，菜籽油和鱼油中分别为 33mM 和 57mM）分别显著降低至 HT 和 TBHQ 的初始值的约三分之一和 8%。有趣的是，抑制氧化的增长动力学表明抗氧化剂仍然能够抑制氧化，因此在菜籽油和鱼油中，HT 和 TBHQ 的相对增长氧化率参数 R'分别显著提高到<0.5 和<0.2。
