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Effects of eliminating the triacylglycerols structure of bulk oils on the antioxidant performance of γ-oryzanol: A kinetic and thermodynamic study
  • Mohamad Reza Toorani,
  • Mohammad-Taghi Golmakani
Mohamad Reza Toorani
Ferdowsi University of Mashhad
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Mohammad-Taghi Golmakani
Shiraz University
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Abstract

In this study, the effect of triacylglycerol structure on the performance of γ-oryzanol was evaluated. For this purpose, the kinetic parameters of pure triacylglycerols and fatty acid methyl esters of olive, sesame, corn, sunflower, and soybean oils were calculated in the presence γ-oryzanol at 60, 70, and 80 °C. The obtained results showed that γ-oryzanol was more effective in improving the induction period and the level of hydroperoxides production in fatty acid methyl ester systems in comparison to the triacylglycerol ones. An increase in the temperature led to higher participation of γ-oryzanol in undesirable side reactions. The participation rate in these reactions was higher in the higher γ-oryzanol efficiency systems. In the inhibited oxidation reactions, eliminating the triacylglycerols structure of oils caused a considerable increase in all Arrhenius and Eyring model parameters. These findings revealed that the antioxidant activity of γ-oryzanol was increased by the destruction of the triacylglycerol structure.