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KMID : 1160619970020010006
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Preventive Nutrition and Food Science
1997 Volume.2 No. 1 p.6 ~ p.10
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Reaction Mechanisms and Kinetics of Antioxidant Using Arrhenius Equation in Soybean Oil Oxdation
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Cho Hyung-Young
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Abstract
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The reaction mechanisms and kinetics of tertiary butylhydroquinone(TBHQ) as an antioxidant in soybean oil oxidation were studied. The oxidation reaction of soybean oil at 55, 60 and 65℃ was a first order. The activation energies of soybean oil containing 0, 25, 50, and 75ppm TBHQ were 12.15, 6.05, 6.15 and 6.17㎉/mole, respectively. The addition of TBHQ to soybean oil decreased the temperature dependency on oxidation reaction. The frequency factor of soybean oil containing 0, 25, 50, and 75ppm TBHQ were 1.88×10^7, 4.10 × 10², 4.32×10², and 3.97×10², respectively. The decrease of frequency factor in the presence of TBHQ may be due to the combination of (a) the radical Quenching by TBHQ and (b) the loss of rotational freedom in the transition state. The addition of TBHQ influenced the frequency factor rather than the activation energy. The effects of antioxidants on the temperature dependency of lipid oxidation could be effectively evaluated by measuring their effects on the activation energy of lipid oxidation.
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KEYWORD
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mechanisms and kinetics of antioxidant, TBHQ, soybean oil, temperature dependency
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