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

AUTOR(ES)

RUFINO, Maria do Socorro Moura

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

09/09/2019

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.

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