The thermal decomposition of unsaturated fatty acids requires
less energy than the decomposition of saturated fatty acids
(Kasprzycha-Guttman & Cozeniak, 1991). Using the study of the
oxidation kinetics (Fig. 3) it was possible to determine the activation
energy of the event by calculating the first 10% of mass loss
associated with the oxidation of the samples.
According to Kovalski, Ratusz, Miciula, and Krygier (1997), the
thermal oxidation of lipids is an exothermic reaction that can be
measured by enthalpy variations. In the present study the fat
extracted from the cheese covered with rosemary leaves showed
higher oxidation temperatures (To and Tp) as well as higher
enthalpy values (DH). The 1H RMN results (supplementary
materials) show that no structural modifications, suggesting that
the antioxidant activity occurs due rosemary presence, demonstrated
when the fat is subjected to thermal stress.
The thermal decomposition of unsaturated fatty acids requiresless energy than the decomposition of saturated fatty acids(Kasprzycha-Guttman & Cozeniak, 1991). Using the study of theoxidation kinetics (Fig. 3) it was possible to determine the activationenergy of the event by calculating the first 10% of mass lossassociated with the oxidation of the samples.According to Kovalski, Ratusz, Miciula, and Krygier (1997), thethermal oxidation of lipids is an exothermic reaction that can bemeasured by enthalpy variations. In the present study the fatextracted from the cheese covered with rosemary leaves showedhigher oxidation temperatures (To and Tp) as well as higherenthalpy values (DH). The 1H RMN results (supplementarymaterials) show that no structural modifications, suggesting thatthe antioxidant activity occurs due rosemary presence, demonstratedwhen the fat is subjected to thermal stress.
การแปล กรุณารอสักครู่..