Abstract
The concentration of total lipid hydroperoxides (LOOH) and total conjugated dienes (CD) were simultaneously monitored during peroxidation of canola, sunflower, and olive oils at 90 °C. Significantly different kinetic parameters differentiating the two analytical variables as a function of the fatty acid compositions as well as the constituting minor components of the oils were obtained. This was attributed to the fact that LOOH represent essentially the fundamental primary oxidation products, including non-conjugated (nCDOOH) and conjugated (CDOOH) diene hydroperoxides, whereas CD stand actually for CDOOH and conjugated diene non-hydroperoxides (CDnOOH) as the primary and secondary, respectively, oxidation products. The simultaneous study on the kinetics of change in [LOOH] and [CD] provided invaluable insights into lipid peroxidation with respect to the different species of conjugated/non-conjugated diene hydroperoxides/non-hydroperoxides.
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