Investigation of peroxidation kinetics in oil-in-water emulsions induced by Cu(II)

Temel kan Bakır; Reyhan Arabacıoğlu; Fatma Kandemirli; İzzet Şener

doi:https://doi.org/10.30516/bilgesci.490775

Article Details

Investigation of peroxidation kinetics in oil-in-water emulsions induced by Cu(II)

Authors:

Temel kan Bakır | Reyhan Arabacıoğlu | Fatma Kandemirli | İzzet Şener

Publisher:

Kutbilge Akademisyenler Derneği

Main Topics:

Food technology

Journal:

Bilge International Journal of Science and Technology Research 2018 Vol.2 Issue , pp.40-46

Document Type:

Article

Publication Date:

12/2018

Document Language:

English

Document ID (Org No.):

2000893091

Frequency:

Bi-Annual

eISSN:

2651-4028

pISSN:

2651-401X

DOI:

https://doi.org/10.30516/bilgesci.490775

Abstract:

 


In this study, peroxidation of olive
oil, corn oil, sunflower oil, walnut oil, argan oil, rosehip oil emulsions was
carried out in the presence of copper (II) ion at 37 ° C and pH 7 in a
ventilated incubation environment. Primer products (hydroperoxides) were
monitored by Fe (III) SCN method and secondary products (malondialdehyde) were
analyzed by TBARS analytical methods. In addition, GC-MS analysis were
performed on the oils studied to identify compounds that behave as free radical
scavengers or hydrogen donors. Before preparation of the oil emulsions in
water, iodine index determinations of the degrees of unsaturation in the oils
were made and found to be 86.28, 128.12, 140.22, 164.97, 97.29 and 183.58 gI2
/ 100g for olive oil, corn oil, sunflower oil, walnut oil, argan oil and
rosehip oil respectively. The rate constants were calculated kwalnut oil >
kargan oil > krosehip oil > ksunflower oil > kcorn oil > kolive oil  for FeSCN method and krosehip oil >
kwalnut oil > kargan oil > kolive oil > ksunflower oil > kcorn oil
for TBARS method, respectively. As a result, pseudo first order kinetics of
hydroperoxides and aldehydes were observed in copper-catalyzed oil emulsions at
37 ° C and pH 7, and the absorbance values obtained as a function of the
incubation period gave sigmoidal curves. This study showed that the oxidation
rates of fats are closely related to the conjugated fatty acids. It was thought
that the kinetic data obtained could be used to accurately calculate the shelf
life of oils used as food components.


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Article Details

Investigation of peroxidation kinetics in oil-in-water emulsions induced by Cu(II)

Authors: Temel kan Bakır | Reyhan Arabacıoğlu | Fatma Kandemirli | İzzet Şener

Publisher: Kutbilge Akademisyenler Derneği

Main Topics: Food technology

Journal: Bilge International Journal of Science and Technology Research 2018 Vol.2 Issue , pp.40-46

Document Type: Article

Publication Date: 12/2018

Document Language: English

Document ID (Org No.): 2000893091

Frequency: Bi-Annual

eISSN: 2651-4028

pISSN: 2651-401X

DOI: https://doi.org/10.30516/bilgesci.490775

Issues

Authors:

Temel kan Bakır | Reyhan Arabacıoğlu | Fatma Kandemirli | İzzet Şener

Publisher:

Kutbilge Akademisyenler Derneği

Main Topics:

Food technology

Journal:

Bilge International Journal of Science and Technology Research 2018 Vol.2 Issue , pp.40-46

Document Type:

Article

Publication Date:

12/2018

Document Language:

English

Document ID (Org No.):

2000893091

Frequency:

Bi-Annual

eISSN:

2651-4028

pISSN:

2651-401X

DOI:

https://doi.org/10.30516/bilgesci.490775