Abstract：
: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 kIP, initiation oxidizability Oi, and the critical reverse micelle concentration of LOOH, CMCL. The propagation phase was characterized by its duration tp, the maximum rate of LOOH accumulation Rmax, maximum LOOH concentration [LOOH]max, propagation oxidizability Rn, composite rate constant kc, and LOOH decomposition rate constant kd. Oi and Rn indicated relatively high dependencies on temperature, respectively. Among the rate constants, kd better highlighted oxidizabilities as affected by temperature. The oxidizabilities had good correspondences with the Arrhenius kinetic (A and Ea) 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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Farhoosh Rdoi
10.1016/j.foodchem.2020.128137subject
Has Abstractpub_date
2021-03-15 00:00:00pages
128137eissn
0308-8146issn
1873-7072pii
S0308-8146(20)31999-3journal_volume
340pub_type
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