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Orientador(es)
Resumo(s)
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).
Descrição
Palavras-chave
Fish oil Hydrolysis Lipid decay
Contexto Educativo
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
Editora
American Oil Chemists Society