Antioxidant Activity, Reaction Mechanisms, and Kinetics of Matricaria recutita Extract in Commercial Blended Oil Oxidation

作者：Hashemi Seyed Mohammad Bagher^*; Brewer Mary Susan; Safari Javad; Nowroozi Masoud; Sherahi Moosa Hamid Abadi; Sadeghi Behrooz; Ghafoori Moslem

来源：International Journal of Food Properties, 2016, 19(2): 257-271.

DOI：10.1080/10942912.2015.1020438

• Antioxidant activity
• Blended oil
• Kinetic parameters
• Matricaria recutita extract
• tert-Butylhydroquinone

Antioxidant activity, reaction mechanisms, and kinetics of Matricaria recutita crude extract (CE; total phenolics: 41 +/- 2.5 mg/g, total flavonoids: 26 +/- 1.4 mg/g, IC50: 82.3 +/- 2.8 mu g/mL and reducing power: 10.45 +/- 0.56 mmol Fe2+/mass) in comparison to tert-Butylhydroquinone during oxidation of blended vegetable oil (sunflower, soybean, and palm oil) at 120, 130, and 140 degrees C were studied. Good correlations existed between the Rancimat oil stability index and stability indices (induction period) calculated from peroxide value, conjugated diene value, and anisidine value with no significant differences in kinetic parameters calculated from them. The temperature acceleration (Q(10)), activation energy (E-a), frequency factor (A), enthalpy (H++), entropy (S++), and free energy of activation (G(++)) for oils containing crude extract were lower than for oils containing tert-Butylhydroquinone (0.0025, 0.005, 0.01, and 0.02%). Values were independent of crude extract or tert-Butylhydroquinone concentration. For crude extract and tert-Butylhydroquinone, E-a and A were well correlated with H++ and S++ values, respectively, but correlation between E-a and Q(10) for crude extract compared to tert-Butylhydroquinone was poor. Furthermore, the rate of Monounsaturated:Polyunsaturated fatty acids formation did not differ significantly between crude extract and tert-Butylhydroquinone, but concentrations of them did affect Monounsaturated:Polyunsaturated ratio. Based on the results obtained, crude extract decreased the rate of the oxidation reaction due to the decrease in the concentration of the activated complex and reduction in the rate at which the activated complex dissociated into oxidation products.

• 出版日期2016-2-1