Abstract
The autoxidation kinetics for n-3 and n-6 polyunsaturated fatty acids and their esters, which are collectively referred to as polyunsaturated fatty acids (PUFA), were investigated. Changes in the amounts of unreacted n-6 PUFA during the entire period of autoxidation could be expressed by dY/dt−k 1 Y(1 −Y), wereY was the fraction of unreacted PUFA,t was the time, andk 1 was the rate constant. For n-3 PUFA, autoxidation had to be separated into two parts. The first half of autoxidation (Y ≥ 0.5) was expressed by the same equation as above, while the latter half (Y<0.5) relates to dY/dt=−k 2 Y, wherek 2 was the rate constant. The apparent activation energies and the frequency factors ofk 1 andk 2 were evaluated. The apparent activation energies were in a range of 50 to 60 kJ/mol for bothk 1 andk 2. The frequency factor became large as the number of double bonds of PUFA increased.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Labuza, T.P.,Crit. Rev. Food Technol. 2:355 (1971).
Brimberg, U.I.,J. Am. Oil Chem. Soc. 70:249 (1993).
Simic, M.G., S.V. Jovanovic and E. Niki, inLipid Oxidation in Foods, ACS Symposium Series 500, edited by A.J. St. Angelo, Washington, D.C., 1992, p. 14.
Özilgen, S., and M. Özilgen,J. Food Sci. 55:498 (1990).
Imagi, J., K. Muraya, D. Yamashita, S. Adachi and R. Matsuno,Biosci. Biotech. Biochem. 56:1235 (1992).
Adachi, S., K. Muraya, T. Ishiguro and R. Matsuno,J. Pack. Sci. Technol. 3:93 (1994).
Fukuzawa, K., and J. Terao, inExperimental Procedures on Lipid Peroxidation (in Japanese), Hirokawa Publishing, Tokyo, 1990, p. 55.
Miyashita, K., and T. Takagi,J. Am. Oil Chem. Soc. 63:1380 (1986).
Cho, S.-Y., K. Miyashita, T. Miyazawa, K. Fujimoto and T. Kaneda, Ibid.:876 (1987).
Bolland, J.L.,Quart. Revs. 3:1 (1949).
Karel, M., inConcentration and Drying of Foods, edited by D. MacCarthy, Elsevier Science Publishing, New York, 1986, p. 37.
Yamamoto, Y., E. Niki and Y. Kamiya,Bull. Chem. Soc. Japan 55:1548 (1982).
Winston, P.W., and D.H. Bates,Ecology 41:232 (1960).
Nelson, K.A., and T.P. Labuza, inLipid Oxidation in Foods, ACS Symposium Series 500, edited by A.J. St. Angelo, Washington, D.C., 1992, p. 93.
Author information
Authors and Affiliations
About this article
Cite this article
Adachi, S., Ishiguro, T. & Matsuno, R. Autoxidation kinetics for fatty acids and their esters. J Am Oil Chem Soc 72, 547–551 (1995). https://doi.org/10.1007/BF02638855
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02638855