A Kinetic Approach to Evaluate the Structure-Based Performance of Antioxidants During Lipid Oxidation

Journal of Food Science

Volumn 83, Issue 1, 2018, Pages 101-107

  Farhoosh, Reza ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

activated complex theory; antioxidant; fish oil; kinetics; lipid oxidation

Indexed keywords

4 HYDROXYBENZOIC ACID ESTER; 4-HYDROXYBENZOIC ACID; ANTIOXIDANT; ETHYL PROTOCATECHUATE; FISH OIL; GALLIC ACID; GALLIC ACID METHYL ESTER; HYDROXYBENZOIC ACID DERIVATIVE; PROTOCATECHUIC ACID; SYRINGIC ACID; VANILLIC ACID;

ANALOGS AND DERIVATIVES; CHEMICAL STRUCTURE; CHEMISTRY; LIPID METABOLISM; TEMPERATURE;

ANTIOXIDANTS; FISH OILS; GALLIC ACID; HYDROXYBENZOATES; LIPID METABOLISM; MOLECULAR STRUCTURE; PARABENS; TEMPERATURE; VANILLIC ACID;

EID: 85037623851     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13993     Document Type: Article

References (25)

1. Adhvaryu A, Erhan SZ, Liu ZS, Perez JM. 2000. Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy. Thermochimica Acta 364:87–97.
2. Belhaj N, Arab-Tehrany E, Linder M. 2010. Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin. Proc Biochem 45:187–95.
3. Capannesi C, Palchetti I, Mascini M, Parenti A. 2000. Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chem 71:553–62.
4. Chen JH, Ho CT. 1997. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J Agric Food Chem 45:2374–8.
5. Cho HY. 1997. Reaction mechanisms and kinetics of antioxidant using Arrhenius equation in soybean oil oxidation. J Food Sci Nutr 2:6–10.
6. de Heer MI, Korth HG, Mulder P. 1999. Poly methoxy phenols in solution: O–H bond dissociation enthalpies, structures, and hydrogen bonding. J Org Chem 64:6969–75.
7. Emanuel NM, Denisov ET, Maizuss ZK. 1965. Chain radical oxidation of hydrocarbons in lipid phase (in Russian). Moscow: Nauka.
8. Farhoosh R, Hoseini-Yazdi SZ. 2013. Shelf-life prediction of olive oils using empirical models developed at low and high temperatures. Food Chem 141:557–65
9. Farhoosh R, Hoseini-Yazdi SZ. 2014. Evolution of oxidative values during kinetic studies on olive oil oxidation in the Rancimat test. J Am Oil Chem Soc 91:281–93.
10. Farhoosh R, Johnny S, Asnaashari M, Molaahmadibahraseman N, Sharif A. 2016a. Structure–antioxidant activity relationships of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid. Food Chem 194:128–34.
11. Farhoosh R, Sharif A, Asnaashari M, Johnny S, Molaahmadibahraseman N. 2016b. Temperature-dependent mechanism of antioxidant activity of o-hydroxyl, o-methoxy, and alkyl ester derivatives of p-hydroxybenzoic acid in fish oil. J Am Oil Chem Soc 93:555–67.
12. Hsieh CL, Yen GC, Chen HY. 2005. Antioxidant activities of phenolic acids on ultraviolet radiation-induced erythrocyte and low density lipoprotein oxidation. J Agric Food Chem 53:6151–5.
13. Kikuzaki H, Hisamoto M, Hirose K, Akiyama K, Taniguchi H. 2002. Antioxidant properties of ferulic acid and its related compounds. J Agric Food Chem 50:2161–8.
14. Laubli MW, Bruttel PA. 1986. Determination of the oxidative stability of fats and oils: comparison between the active oxygen method (AOCS Cd 12–57) and the Rancimat method. J Am Oil Chem Soc 63:792–5.
15. Nakatani N, Tachibana Y, Kikuzaki H. 2001. Establishment of a model substrate oil for antioxidant activity assessment by oil stability index method. J Am Oil Chem Soc 78:19–23.
16. Nenadis N, Zhang HY, Tsimidou MZ. 2003. Structure–antioxidant activity relationship of ferulic acid derivatives: effect of carbon side chain characteristic groups. J Agric Food Chem 51:1874–9.
17. Pokorny J. 1987. Autoxidation of unsaturated lipids. In: Chan H, editor, London: Academic Press. p 141–206.
18. Reynhout G. 1991. The effect of temperature on the induction time of a stabilized oil. J Am Oil Chem Soc 68:983–4.
19. Shahidi F, Wanasundara PKJPD. 1992. Phenolic antioxidants. Crit Rev Food Sci Nutr 32:67–103.
20. Shantha NC, Decker EA. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. J AOAC Int 77:421–4.
21. Torres de Pinedo A, Penalver P, Morales JC. 2007. Synthesis and evaluation of new phenolic-based antioxidants: structure–activity relationship. Food Chem 103:55–61.
22. Uri N. 1961. Physico-chemical aspects of autoxidation. In Lundberg WO, editor. Autoxidation and antioxidants. New York: Interscience Publishers p 55–106.
23. van Ruth S, Roozen JP, Jansen FJHM. 2000. Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products. Nahrung 5:318–22.
24. Wong ML, Timms RE, Goh EM. 1988. Colorimetric determination of total tocopherols in palm oil, olein, and stearin. J Am Oil Chem Soc 65:258–61.
25. Zhang HY, Sun YM, Wang XL. 2003. Substituent effects on O–H bond dissociation enthalpies and ionization potentials of catechols: a DFT study and its implications in the rational design of phenolic antioxidants and elucidation of structure–activity relationships for flavonoid antioxidants. Chem - A Eur J 9:502–8.