Autoxidation Kinetic Analysis of Docosahexaenoic Acid Ethyl Ester and Docosahexaenoic Triglyceride with Oxygen Sensor(Food & Nutrition Science)

概要

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The application of ω-3 polyunsaturated fatty acids (PUFAs) as food additives is restricted by their chemically quite reactive properties. However, quantitative analyses of the oxidative kinetics of PUFAs are very few compared to other studies on food chemistry. In this study, the autoxidation kinetics of ethyl docosahexaenoate (DHAEE), docosahexaenoic triglyceride (DHA oil), and emulsified DHA oil were investigated with an oxygen sensor. The autocatalytic reaction rate constants for DHAEE, DHA oil, and the emulsified DHA oil with 20%(w/v) GA, 20% SSPS, or 20% SSPS containing 5% soy protein were obtained at 35, 50, and 70℃. A plot of the natural logarithm of the frequency factor, In k_<a0>, vs. the activation energy, E_a, demonstrated that In k_<a0> against E_a fitted well with a single straight line both for the data from this study and for other reported results. This implies that the chemical compensation relationship holds between k_<a0> and E_a for PUFA and emulsified DHA oil.
社団法人日本農芸化学会の論文
2002-04-23