Kinetics of the soy lecithin oxidation at high concentrations. The effect of antioxidants

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Soy lecithin (RH) oxidation, initiated with different AIBN concentration, has been studied in a wide range of lecithin concentrations (0.027−0.4 mol/l). It was found that the oxidizability parameter a = kp /(2kt)0.5, where kp and kt are the rate constants of chain propagation and termination reduced significantly at higher lecithin concentration, while a linear dependence of oxidation rate on (AIBN)0.5 remained. The antiradical activity ( fkinh) of different antioxidants (AO) was evaluated at [RH] = 0.4 mol/l, which showed that the antiradical activity of phenols (PhOH) in lecithin is significantly lower than in hydrocarbons. The antiradical activity and inhibitory effects of lecithin oxidation decrease in the following raw: α-tocopherol > 3,6-di-tert-butyl-1,2-benzoquinone > > quercetin > 2,4,6-tri-tret-butylphenol.

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Sobre autores

L. Mazaletskaya

Emanuel Institute of Biochemical Physics, Russian Academy of Sciences

Autor responsável pela correspondência
Email: lim@sky.chph.ras.ru
Rússia, Moscow

N. Sheludchenko

Emanuel Institute of Biochemical Physics, Russian Academy of Sciences

Email: lim@sky.chph.ras.ru
Rússia, Moscow

O. Kasaikina

Semenov Federal Research Center for Chemical Physics, Russian Academy of Sciences

Email: lim@sky.chph.ras.ru
Rússia, Moscow

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2. Fig. 1. Dependence of the oxidation rate of lecithin in a chlorobenzene solution on the initial concentrations of lecithin and initiator; temperature – 333 K.

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3. Fig. 2. Dependence of the oxidation rate of soy lecithin in a chlorobenzene solution on the concentration of the initiator; [RH] = 0.4 mol/l, temperature – 333 K.

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4. Fig. 3. Kinetic curves of oxygen absorption (V is the volume of absorbed oxygen in relative units) during oxidation of soybean lecithin in the absence (1) and in the presence of 7 10-4 mol/l antioxidants: 2 – TTBP, 3 – Q, 4 – DTBQ, 5 – TF; [AIBN]0 = 0.03 mol/l, [RH]0 = 0.4 mol/l; temperature – 333 K.

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