Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6533
Título: Characterization of forced oxidation of sardine oil: Physicochemical data and mathematical modeling
Autor: Dahl, Stefan
Malcata, F. Xavier
Palavras-chave: Fish oil
Lipid decay
Data: 1999
Editora: American Oil Chemists Society
Citação: DAHL, Stefan ; MALCATA, F. Xavier - Characterization of Forced Oxidation of Sardine Oil: Physicochemical Data and Mathematical Modeling. Journal of the American Oil Chemists' Society. ISSN 0003-021X. Vol. 76, n.º 5 (1999), p. 633-641
Resumo: It is of major interest to the food industry to understand the mechanisms and kinetics underlying spontaneous oxidation of marine oils because these polyunsaturated fatty acid (PUFA)-rich oils, the object of several health claims, have been repeatedly recommended for dietary intake. The present study attempts to characterize forced oxidation and hydrolytic breakdown of glycerides and fatty acids in sardine oil. A simple, first-order mathematical model was postulated and successfully fitted to the experimental data. This model confirmed that the rate of decrease in concentration of intact fatty acid moieties is almost directly proportional to the number of double bonds present. Therefore, as expected, the rate of oxidative decay was virtually independent of chain length, with an overall activation energy of ca. 22 kJ mol−1. Additionally, the rate of hydrolysis was correlated with the rate of oxidative decay. With the exception of fatty acids possessing more than four double bonds, PUFA proved to be relatively stable to oxidation for up to 10 h at 50–70°C, and the qualitatively richest pattern of volatiles was obtained when the reaction was performed at the highest temperature (80°C).
Peer review: yes
URI: http://hdl.handle.net/10400.14/6533
Versão do Editor: The original publication is available at www.springerlink.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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