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Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones
Peroxidation of vegetable oils represents a major problem for the food and biodiesel industries, and it is greatly accelerated by oil degree of unsaturation and by temperature increase. Phenols represent the most common additives used to counteract oil peroxidation, however clear structure-activity...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686879/ https://www.ncbi.nlm.nih.gov/pubmed/36358514 http://dx.doi.org/10.3390/antiox11112142 |
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author | Mollica, Fabio Bonoldi, Lucia Amorati, Riccardo |
author_facet | Mollica, Fabio Bonoldi, Lucia Amorati, Riccardo |
author_sort | Mollica, Fabio |
collection | PubMed |
description | Peroxidation of vegetable oils represents a major problem for the food and biodiesel industries, and it is greatly accelerated by oil degree of unsaturation and by temperature increase. Phenols represent the most common additives used to counteract oil peroxidation, however clear structure-activity relationships at high temperatures are not available. We report, herein, a kinetic study of O(2) consumption during spontaneous peroxidation of sunflower oil at 130 °C in the presence of 18 antioxidants belonging to the main families of natural and synthetic phenols, including α-tocopherol, alkylphenols (BHT, BHA), hydroquinones (TBHD), catechols (quercetin, catechin) and gallates. Results show that TBHQ provide the best protection in terms of induction period (IP) duration and O(2) consumption rate. EPR spectroscopy demonstrated that the inhibition activity is negatively correlated to the stability of the phenoxyl radical of the antioxidant (A(•)), suggesting that chain propagation with linoleate (RH) moieties A(•) + RH → AH + R(•) decreases the efficacy of those antioxidants forming persistent A(•) radicals. These results provide important information to optimize the antioxidant activity of phenols and of novel phenol-based materials. |
format | Online Article Text |
id | pubmed-9686879 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-96868792022-11-25 Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones Mollica, Fabio Bonoldi, Lucia Amorati, Riccardo Antioxidants (Basel) Article Peroxidation of vegetable oils represents a major problem for the food and biodiesel industries, and it is greatly accelerated by oil degree of unsaturation and by temperature increase. Phenols represent the most common additives used to counteract oil peroxidation, however clear structure-activity relationships at high temperatures are not available. We report, herein, a kinetic study of O(2) consumption during spontaneous peroxidation of sunflower oil at 130 °C in the presence of 18 antioxidants belonging to the main families of natural and synthetic phenols, including α-tocopherol, alkylphenols (BHT, BHA), hydroquinones (TBHD), catechols (quercetin, catechin) and gallates. Results show that TBHQ provide the best protection in terms of induction period (IP) duration and O(2) consumption rate. EPR spectroscopy demonstrated that the inhibition activity is negatively correlated to the stability of the phenoxyl radical of the antioxidant (A(•)), suggesting that chain propagation with linoleate (RH) moieties A(•) + RH → AH + R(•) decreases the efficacy of those antioxidants forming persistent A(•) radicals. These results provide important information to optimize the antioxidant activity of phenols and of novel phenol-based materials. MDPI 2022-10-29 /pmc/articles/PMC9686879/ /pubmed/36358514 http://dx.doi.org/10.3390/antiox11112142 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Mollica, Fabio Bonoldi, Lucia Amorati, Riccardo Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones |
title | Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones |
title_full | Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones |
title_fullStr | Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones |
title_full_unstemmed | Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones |
title_short | Kinetic Analysis of High-Temperature Sunflower Oil Peroxidation Inhibited by the Major Families of Phenolic Antioxidants Unveils the Extraordinary Activity of 1,4-Hydroquinones |
title_sort | kinetic analysis of high-temperature sunflower oil peroxidation inhibited by the major families of phenolic antioxidants unveils the extraordinary activity of 1,4-hydroquinones |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9686879/ https://www.ncbi.nlm.nih.gov/pubmed/36358514 http://dx.doi.org/10.3390/antiox11112142 |
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