Kinetic study of hydroperoxide degradation in edible oils using electron spin resonance spectroscopy.

摘要

Lipid oxidation is a complex phenomenon involving free radicals which are highly reactive molecular species. The life-time of these radical species is extremely short and their detection is therefore difficult. Several electron spin resonance (ESR) spectroscopy methodologies make it possible to identify, quantify and measure the reactivity of radical species formed during oxidation-reduction reactions. In this study we took advantage of the specificity of ESR spectroscopy to detect radical compounds in order to determine the rate constants of hydroperoxide degradation, a key reaction involved in lipid oxidation. The interaction of 5-doxyl stearic acid and lipid-derived radicals was studied by following the intensity of ESR spectra. A kinetic model was developed to simulate data analysis obtained by ESR and values of rate constants for hydroperoxide degradation were determined at 100 and 110 degrees C. This quantitative approach of ESR spectroscopy has produced useful information about new rate estimates for hydroperoxide degradation in edible oils