A New Insight into the Weight Gain Method to Monitor and Evaluate Lipid Peroxidation
Year: 2025
Type: article
Abstract: The kinetics of change in peroxide value and weight gain were simultaneously studied during the peroxidation of three vegetable oils of various chemical compositions. The initiation and propagation oxidizability parameters Oi (kg mEq−1 h2) and rn (h−1) of the canola, corn, and peanut oils were calculated to be 412 and 0.0894, 160 and 0.0641, and 36.1 and 0.0304, respectively. The weight-based parameter Oiw ranked the oils (103,000, 51,000, and 8000% h2, respectively) as the parameter Oi did. However, the equivalent parameter rnw (0.0680, 0.1198, and 0.1875 h−1, respectively) provided a reverse order than that of the parameter rn. This was attributed to the fact that the value of rn represents the formation and decomposition of lipid hydroperoxides in general, whereas the value of rnw actually represents the overall tendency of an oil to the formation and polymerization of lipid hydroperoxides.
Source: Foods
Authors: Haniye Pashaei, Reza Farhoosh
Institution: Ferdowsi University of Mashhad
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $3,499
OpenAlex ID: W4407698657