Abstract
The present study introduced for the first time a sigmoidal function regarding the change in lipid-peroxidation carbonyls over time, providing a number of helpful kinetic parameters to more reliably evaluate the secondary oxidation of lipid systems. The sigmoidal function was of excellent goodness of fit (R2 > 0.99) in the non-inhibited and inhibited (in the presence of the antioxidant TBHQ) fatty acid compositions (sunflower and olive oils) at 80 and 100 °C. The calculated kinetic parameters were able to significantly differentiate among the oxidizing systems exposed to the experimented intrinsic/extrinsic factors. The new methodology developed in this study enabled us to more quantitatively indicate the resistance of lipid systems to the production of one of the most important destructive compounds from nutritional and sensory standpoints.
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