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      Critical kinetic parameters and rate constants representing lipid peroxidation as affected by temperature

      Public Time: 2021-03-15 00:00:00
      Journal: Food Chemistry
      doi: 10.1016/j.foodchem.2020.128137
      Author: Reza Farhoosh
      Summary: 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 ,, initiation oxidizability ,, and the critical reverse micelle concentration of LOOH, CMC,. The propagation phase was characterized by its duration ,, the maximum rate of LOOH accumulation ,, maximum LOOH concentration [LOOH],, propagation oxidizability ,, composite rate constant ,, and LOOH decomposition rate constant ,. , and , indicated relatively high dependencies on temperature, respectively. Among the rate constants, , better highlighted oxidizabilities as affected by temperature. The oxidizabilities had good correspondences with the Arrhenius kinetic (, and ,) and Eyring thermodynamic (Δ, and Δ,) parameters. The most endergonic reactions (Δ,>0) were LOOH decompositions, followed by LOOH formations during the propagation and initiation phases, respectively.
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