Initiation and propagation kinetics of inhibited lipid peroxidation

Abstract Effect of hydroxytyrosol (HT) and tert-butylhydroquinone (TBHQ) on the kinetics of lipid hydroperoxides (LOOH) accumulation during the initiation and propagation peroxidations of canola and fish oils at 60 °C was studied. The initiation kinetics of the inhibited peroxidation indicated consi...

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Autor principal:	Reza Farhoosh
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/de85cb018bee4ab6a8eb630cdfe9bbfd
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spelling	oai:doaj.org-article:de85cb018bee4ab6a8eb630cdfe9bbfd2021-12-02T17:04:35ZInitiation and propagation kinetics of inhibited lipid peroxidation10.1038/s41598-021-86341-92045-2322https://doaj.org/article/de85cb018bee4ab6a8eb630cdfe9bbfd2021-03-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-86341-9https://doaj.org/toc/2045-2322Abstract Effect of hydroxytyrosol (HT) and tert-butylhydroquinone (TBHQ) on the kinetics of lipid hydroperoxides (LOOH) accumulation during the initiation and propagation peroxidations of canola and fish oils at 60 °C was studied. The initiation kinetics of the inhibited peroxidation indicated considerable relative activities, A, for HT and TBHQ in the canola (> 3200 and > 27,000, respectively) and fish (> 120 and > 5000, respectively) oils. The critical concentrations of LOOH reverse micelles (CMCL = 33 mM and 57 mM in the canola and fish, respectively, oils) significantly decreased, on average, to about one-third and 8% of the initial values for HT and TBHQ, respectively. Interestingly, the propagation kinetics of the inhibited peroxidation demonstrated that the antioxidants were still able to inhibit peroxidation, so that the relative propagation oxidizability parameter R n′ was significantly improved to < 0.5 for HT and to < 0.2 for TBHQ in the canola and fish, respectively, oils.Reza FarhooshNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Reza Farhoosh Initiation and propagation kinetics of inhibited lipid peroxidation
description	Abstract Effect of hydroxytyrosol (HT) and tert-butylhydroquinone (TBHQ) on the kinetics of lipid hydroperoxides (LOOH) accumulation during the initiation and propagation peroxidations of canola and fish oils at 60 °C was studied. The initiation kinetics of the inhibited peroxidation indicated considerable relative activities, A, for HT and TBHQ in the canola (> 3200 and > 27,000, respectively) and fish (> 120 and > 5000, respectively) oils. The critical concentrations of LOOH reverse micelles (CMCL = 33 mM and 57 mM in the canola and fish, respectively, oils) significantly decreased, on average, to about one-third and 8% of the initial values for HT and TBHQ, respectively. Interestingly, the propagation kinetics of the inhibited peroxidation demonstrated that the antioxidants were still able to inhibit peroxidation, so that the relative propagation oxidizability parameter R n′ was significantly improved to < 0.5 for HT and to < 0.2 for TBHQ in the canola and fish, respectively, oils.
format	article
author	Reza Farhoosh
author_facet	Reza Farhoosh
author_sort	Reza Farhoosh
title	Initiation and propagation kinetics of inhibited lipid peroxidation
title_short	Initiation and propagation kinetics of inhibited lipid peroxidation
title_full	Initiation and propagation kinetics of inhibited lipid peroxidation
title_fullStr	Initiation and propagation kinetics of inhibited lipid peroxidation
title_full_unstemmed	Initiation and propagation kinetics of inhibited lipid peroxidation
title_sort	initiation and propagation kinetics of inhibited lipid peroxidation
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/de85cb018bee4ab6a8eb630cdfe9bbfd
work_keys_str_mv	AT rezafarhoosh initiationandpropagationkineticsofinhibitedlipidperoxidation
_version_	1718381880008507392

Initiation and propagation kinetics of inhibited lipid peroxidation

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