EFFECTS OF UNSATURATION DEGREE OF LIPID SYSTEM AND TEMPERATURE ON ANTIOXIDANT ACTIVITY OF TERT-BUTYLHYDROQUINONE (TBHQ)

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MAHDAVIANMEHR H.; FARHOOSH R.; SHARIF A.

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Journal: Journal of food science and technology Year:2018 | Volume:14 | Issue:71 Page(s): 111-120

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Information Journal Paper

Title

EFFECTS OF UNSATURATION DEGREE OF LIPID SYSTEM AND TEMPERATURE ON ANTIOXIDANT ACTIVITY OF TERT-BUTYLHYDROQUINONE (TBHQ)

Author(s)

MAHDAVIANMEHR H. | FARHOOSH R. | SHARIF A. | Issue Writer Certificate

Keywords

CANOLAQ1

KILIKA FISHQ2

TBHQQ2

TRIACYLGLYCEROLQ2

OLIVEQ1

Abstract

In order to study the net effects of unsaturation of lipid system and temperature on antioxidant activity in this research, used triacyleglycerols from fish, CANOLA and OLIVE oil (without other antioxidant and proxidant) with difference degree of unsaturation at temperature 60-100 in presence concentration 0, 0.01% and 0.02% TBHQ. Increased the portion of mono-unsaturated fatty acid than polyunsaturated fatty acid from fish, CANOLA and OLIVE (1.87, 2.28 and 5.78, respectively) caused to decreased oxidation rate in absence of TBHQ (15.24, 7.23 and 0.006 meq g-1 h-1, in 60). Increased the temperature caused to rise proxide accumulation in all lipid systems, the highest increased related to OLIVE, then fish TRIACYLGLYCEROL from 60 to 80. The hishest and lowest effectiveness and activity of TBHQ observed in 0.02% at 60 (44.47, 46521.52) and 0.01% at 100 (6.86, 201.84) in CANOLA and fish, respectively. The results showed that increased temperature from 60 to 80 in fish oil (high degree of polyunsaturation system) rise about more than 2 fold proxide accumulation than other systems and temperatures. In addition the results showed that effects of degree of unstauration system and temperature have considerable effect on activity of antioxidant.

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APA: Copy

MAHDAVIANMEHR, H., FARHOOSH, R., & SHARIF, A.. (2018). EFFECTS OF UNSATURATION DEGREE OF LIPID SYSTEM AND TEMPERATURE ON ANTIOXIDANT ACTIVITY OF TERT-BUTYLHYDROQUINONE (TBHQ). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 111-120. SID. https://sid.ir/paper/72095/en

Vancouver: Copy

MAHDAVIANMEHR H., FARHOOSH R., SHARIF A.. EFFECTS OF UNSATURATION DEGREE OF LIPID SYSTEM AND TEMPERATURE ON ANTIOXIDANT ACTIVITY OF TERT-BUTYLHYDROQUINONE (TBHQ). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):111-120. Available from: https://sid.ir/paper/72095/en

IEEE: Copy

H. MAHDAVIANMEHR, R. FARHOOSH, and A. SHARIF, “EFFECTS OF UNSATURATION DEGREE OF LIPID SYSTEM AND TEMPERATURE ON ANTIOXIDANT ACTIVITY OF TERT-BUTYLHYDROQUINONE (TBHQ),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 111–120, 2018, [Online]. Available: https://sid.ir/paper/72095/en

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