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标题：Initiation and propagation kinetics of inhibited lipid peroxidation
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作者：Reza Farhoosh
期刊名称：Scientific Reports
电子版ISSN：2045-2322
出版年度：2021
卷号：11
DOI：10.1038/s41598-021-86341-9
语种：English
出版社：Springer Nature
摘要：Effect of hydroxytyrosol (HT) and tert-butylhydroquinone (TBHQ) on the kinetics of lipid hydroperoxides (LOOH) accumulation during the initiation and propagation peroxidations of canola and fish oils at 60 °C was studied. The initiation kinetics of the inhibited peroxidation indicated considerable relative activities, A, for HT and TBHQ in the canola (> 3200 and > 27,000, respectively) and fish (> 120 and > 5000, respectively) oils. The critical concentrations of LOOH reverse micelles (CMC L = 33 mM and 57 mM in the canola and fish, respectively, oils) significantly decreased, on average, to about one-third and 8% of the initial values for HT and TBHQ, respectively. Interestingly, the propagation kinetics of the inhibited peroxidation demonstrated that the antioxidants were still able to inhibit peroxidation, so that the relative propagation oxidizability parameter R n′ was significantly improved to < 0.5 for HT and to < 0.2 for TBHQ in the canola and fish, respectively, oils.