| Literature DB >> 32846522 |
Xu Li1, Gangcheng Wu1, Jianhua Huang1, Hui Zhang1, Qingzhe Jin1, Xingguo Wang2.
Abstract
Theoretical and empirical models about the coexistence of formation and decomposition of hydroperoxide during lipid oxidation under Rancimat conditions were established, verified and compared in this research. Theoretical models were proposed based on the simplified three steps of free radical chain reactions by solving kinetic differential equations, giving both formation and decomposition equations. Empirical models were modified from former phenomenological equations by eliminating the parameter of inflection time. Two groups of equations were both well verified by 93 sets of experimental data with adj-R2 of 0.9585-0.9967 and 0.9431-0.9977. Theoretical models were only suitable for the accumulation period of hydroperoxide, while empirical models were able to describe the whole process but give the inappropriate formation and decomposition equations. The further applications of models in quantitatively defining oxidation stages (lag, exponential and stationary phases) and re-evaluating the total oxidation value (TOTOX' = 2.27*PV + AnV) were also introduced.Entities:
Keywords: Formation and decomposition of hydroperoxide; Kinetic model; Lipid oxidation; Oxidation stage; Total oxidation value
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Year: 2020 PMID: 32846522 DOI: 10.1016/j.foodres.2020.109314
Source DB: PubMed Journal: Food Res Int ISSN: 0963-9969 Impact factor: 6.475