Oxidative Stability of Lipids by Means of EPR Spectroscopy and Chemiluminescence |
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| Authors: | Arkadiusz Szterk Ireneusz Stefaniuk Bo?ena Waszkiewicz-Robak Marek Roszko |
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| Affiliation: | 1.Department of Functional Food and Commodities,Warsaw University of Life Sciences,Warsaw,Poland;2.Institute of Physics,Rzeszów University,Rzeszów,Poland;3.Department of Food Analysis,Institute of Agricultural and Food Biotechnology,Warsaw,Poland |
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| Abstract: | The aim of this study was to investigate the oxidation of selected vegetable oils (CLSO, CCSO, CBO) at accelerated oxidation
rates. Several seldom used analytical methods were applied including electron paramagnetic resonance (EPR), spin trapping
with α-(4-pyridyl-1-oxide)-N-tert-butylnitrone (POBN) and 5,5-dimethyl-1-pyrroline-N-oxide (DMPO), Fe2+-induced chemiluminescence, Rancimat tests, and the determination of conjugated diens at λ = 233 nm. The antioxidative properties
of POBN and DMPO were also investigated. The time required for each method was determined. EPR spectrometry of trapped radicals
generated during oxidation turned out to be the fastest method to determine oxidative stability. Chemiluminometric determination
of oxidation kinetics showed that POBN has a very strong anti-oxidative potential: it significantly (by 160–277%) lengthened
the time to the chemiluminescence peak, as well as the induction time in the Rancimat test (by 110–140%). Photo-oxidation
studies showed that superoxide anion radicals are the main factor responsible for the oxidation of lipids in the investigated
oils. |
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