Abstract
AbstractOxidation kinetics of the triacylglycerols (TAGs) and fatty acid methyl esters (FAMEs) of sesame, olive, and canola oils were studied in the presence of the different concentrations of sesamol (0.1%–0.16%) at 60, 80, and 100°C. Sesamol increased the temperature coefficient, TC, and Q10 number of the TAGs more significantly compared to the FAMEs. All the sesamol‐added TAG and FAME systems, respectively, of the olive, canola, and sesame oils, respectively, exerted increased values of the Arrhenius (activation energy, Ea, and frequency factor, A) and Eyring (enthalpy, ΔH++, and entropy, ΔS++) equation parameters. Sesamol improved the Gibbs free energy (ΔG++) of the activated complex formation in the canola, sesame, and olive systems, respectively, and the effect was greater in the FAMEs.
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