The kinetic study of the thermal oxidative rancidification of extra-virgin olive oils at 98 degrees C carried out according to the A.O.M. (American Oxygen Method - official method) of the A.O.C.S. (American Oil Chemistry Society) was completed. The orders of magnitude for the values of the kinetic rate constant k (10(-4) min(-1)) for this process, the activation energy E(a) (38 kJ mol(-1)) and the reaction order n (1(st) order) were definitively established. A best model mechanism for the main processes occurring during oil rancidification was also proposed. The same procedure was successfully extended also to two other olive oil types: olive oil and olive oil residue.
Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils / Tomassetti, Mauro; VECCHIO CIPRIOTI, Stefano; Campanella, Luigi. - In: CURRENT ANALYTICAL CHEMISTRY. - ISSN 1573-4110. - STAMPA. - 7:3(2011), pp. 207-215.
Biosensors and Other More Traditional Methods for the Development of Kinetic Models to Describe the Isothermal Rancidification Process in Several Kinds of Olive Oils
TOMASSETTI, Mauro;VECCHIO CIPRIOTI, Stefano;CAMPANELLA, Luigi
2011
Abstract
The kinetic study of the thermal oxidative rancidification of extra-virgin olive oils at 98 degrees C carried out according to the A.O.M. (American Oxygen Method - official method) of the A.O.C.S. (American Oil Chemistry Society) was completed. The orders of magnitude for the values of the kinetic rate constant k (10(-4) min(-1)) for this process, the activation energy E(a) (38 kJ mol(-1)) and the reaction order n (1(st) order) were definitively established. A best model mechanism for the main processes occurring during oil rancidification was also proposed. The same procedure was successfully extended also to two other olive oil types: olive oil and olive oil residue.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.