Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system

Detalhes bibliográficos
Autor(a) principal: RUFINO,Maria do Socorro Moura
Data de Publicação: 2020
Outros Autores: NAZARENO,Lailla Sabrina Queiroz, ALVES,Ricardo Elesbão, FERNANDES,Fabiano André Narciso
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200440
Resumo: Abstract A kinetic model was developed to represent the radical-scavenging capacity (RSC) for the oxidation of oils. The model was developed using second-order rate constants (k2) to represent the RSC. The RSC of the oils can be compared by the k2 values indicating their scavenging capacity. Furthermore, the k2 values can be used to determine the decay kinetic of oils prone to attack by free radicals and to determine the amount of antiradicals that should be added as protective agent to these oils. As a case study, the antiradical capacity of four oils produced from tropical and subtropical fruits (avocado, nance, palm and peach palm) were studied using the DPPH• assay.
id SBCTA-1_e11022858f515257556e44e4ff95d872
oai_identifier_str oai:scielo:S0101-20612020000200440
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH systemantioxidantoilfruitDPPHAbstract A kinetic model was developed to represent the radical-scavenging capacity (RSC) for the oxidation of oils. The model was developed using second-order rate constants (k2) to represent the RSC. The RSC of the oils can be compared by the k2 values indicating their scavenging capacity. Furthermore, the k2 values can be used to determine the decay kinetic of oils prone to attack by free radicals and to determine the amount of antiradicals that should be added as protective agent to these oils. As a case study, the antiradical capacity of four oils produced from tropical and subtropical fruits (avocado, nance, palm and peach palm) were studied using the DPPH• assay.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200440Food Science and Technology v.40 n.2 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.03819info:eu-repo/semantics/openAccessRUFINO,Maria do Socorro MouraNAZARENO,Lailla Sabrina QueirozALVES,Ricardo ElesbãoFERNANDES,Fabiano André Narcisoeng2020-05-27T00:00:00Zoai:scielo:S0101-20612020000200440Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-27T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
title Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
spellingShingle Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
RUFINO,Maria do Socorro Moura
antioxidant
oil
fruit
DPPH
title_short Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
title_full Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
title_fullStr Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
title_full_unstemmed Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
title_sort Kinetic modeling and evaluation of free radical-scavenging behavior in oils: application to four tropical and subtropical fruits in a DPPH system
author RUFINO,Maria do Socorro Moura
author_facet RUFINO,Maria do Socorro Moura
NAZARENO,Lailla Sabrina Queiroz
ALVES,Ricardo Elesbão
FERNANDES,Fabiano André Narciso
author_role author
author2 NAZARENO,Lailla Sabrina Queiroz
ALVES,Ricardo Elesbão
FERNANDES,Fabiano André Narciso
author2_role author
author
author
dc.contributor.author.fl_str_mv RUFINO,Maria do Socorro Moura
NAZARENO,Lailla Sabrina Queiroz
ALVES,Ricardo Elesbão
FERNANDES,Fabiano André Narciso
dc.subject.por.fl_str_mv antioxidant
oil
fruit
DPPH
topic antioxidant
oil
fruit
DPPH
description Abstract A kinetic model was developed to represent the radical-scavenging capacity (RSC) for the oxidation of oils. The model was developed using second-order rate constants (k2) to represent the RSC. The RSC of the oils can be compared by the k2 values indicating their scavenging capacity. Furthermore, the k2 values can be used to determine the decay kinetic of oils prone to attack by free radicals and to determine the amount of antiradicals that should be added as protective agent to these oils. As a case study, the antiradical capacity of four oils produced from tropical and subtropical fruits (avocado, nance, palm and peach palm) were studied using the DPPH• assay.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200440
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200440
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.03819
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.2 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126325911453696

Registros relacionados