Percorrer por autor "Ouarouer, Yosra"
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- Determination of kinetic parameters using Rancimat analysisPublication . Ouarouer, Yosra; Peres, António M.; Pereira, J.A.; Zaghdoudi, KhalilThe physicochemical quality parameters, the total phenols contents and the oxidative stabilities at 120 to 160 ºC of commercial extra-virgin olive oils were assessed, allowing to confirm the quality grade as well as to group them according to the total phenols contents as low (88±7 mg CAE/kg), medium (112±6 mg CAE/kg) and high (144±4 mg CAE/kg) phenols levels. The results pointed out that oils with higher total phenols contents were more thermally stable. Kinetic and thermodynamic parameters were determined using the activated complex/transition-state theory, showing that their values did not significantly differ for the two highest total phenols contents, suggesting a hypothetically threshold saturation of the beneficial effect. High total phenols content would imply a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation and greater positive Gibbs free energy of activation. The results confirmed that the lipid oxidation was a non-spontaneous, endothermic and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the super-Arrhenius behavior more marked for oils with lower total phenols contents.
- A kinetic-thermodynamic study of the effect of the cultivar/total phenols on the oxidative stability of olive oilsPublication . Veloso, Ana C.A.; Rodrigues, Nuno; Ouarouer, Yosra; Zaghdoudi, Khalil; Pereira, J.A.; Peres, António M.Physicochemical parameters, total phenols contents (TPC), and oxidative stabilities at 120–160 C were evaluated for two monovarietal (Arbequina and Cobrançosa cultivars, cvs.) and one blend extra-virgin olive oil, confirming the label quality grade and allowing grouping them according to the different TPC (TPC = 88 7, 112 6 and 144 4 mg CAE/kg, for cv. Arbequina, blend and cv. Cobrançosa oils, respectively). The lipid oxidation rate increased with the decrease of the TPC, being Cobrançosa oils (higher TPC) more thermally stable. Kinetic-thermodynamic parameters were determined using the activated complex/transition- state theory and the values did not significantly differ for Cobrançosa and blend oils, which had the highest TPC, suggesting a hypothetically threshold saturation of the beneficial effect. Cobrançosa oils had a significant more negative temperature coefficient, higher temperature acceleration factor, greater activation energy and frequency factor, higher positive enthalpy of activation, lower negative entropy of activation, and greater positive Gibbs free energy of activation, probably due to the higher TPC. The results confirmed that lipid oxidation was a nonspontaneous, endothermic, and endergonic process with activated formed complexes structurally more ordered than the reactants. A negative deviation from the Arrhenius behavior was observed for all oils being the super-Arrhenius behavior more marked for Arbequina oils that had the lowest TPC. Finally, the kineticthermodynamic parameters allowed classifying oils according to the binomial olive cultivar/total phenols level, being the temperature acceleration factor and the Gibbs free energy of activation at 160º C the most powerful discriminating parameters.