Suppressive Effect of Alkyl Ferulate on the Oxidation of Linoleic Acid
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概要
- 論文の詳細を見る
The oxidation processes of linoleic acid in the presence of ferulic acid, and 1-pentyl, 1-hexyl and 1-heptyl ferulates were observed at various temperatures and different molar ratios of each additive to linoleic acid. The processes were analyzed based on a kinetic equation of the autocatalytic type to evaluate the oxidative rate constant, k, and the kinetic parameter, Y0, by which the initiation period for the oxidation of linoleic acid was mainly governed. The k values for linoleic acid mixed with each of the alkyl ferulates were smaller than that for linoleic acid mixed with ferulic acid. The greater suppressive effect of the alkyl ferulates would be ascribable to their higher solubility in linoleic acid. Both the activation energy, E, and the frequency factor, k0, for the oxidation of linoleic acid mixed with ferulic acid or pentyl ferulate decreased with increasing molar ratio of the additive to linoleic acid.
- 社団法人 日本農芸化学会の論文
- 2006-02-23
著者
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KADOTA Megumi
Tsuno Food Industrial Co., Ltd.
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TSUNO Takuo
Tsuno Food Industrial Co., Ltd.
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Fang Xu
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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ADACHI Shuji
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University
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Adachi Shuji
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Adachi Shuji
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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SHIMA Motohiro
Division of Food Science and Technology, Graduate School of Agriculture, Kyoto University
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Shima Motohiro
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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Shima Motohiro
Division Of Food Science And Technology Graduate School Of Agriculture Kyoto University
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Fang Xu
Division Of Food Science And Biotechnology Graduate School Of Agriculture Kyoto University
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Tsuno Takuo
Tsuno Food Industrial Co. Ltd.
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Kadota Megumi
Tsuno Food Industrial Co. Ltd.
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Adachi Shuji
Division Of Applied Life Sciences Graduate School Of Agriculture Kyoto University
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