title: Biosensors for monitoring the isothermal breakdown kinetics of peanut oil heated at 180°C. Comparison with results obtained for extra virgin olive oil.
abstract: The present research was devoted to studying the kinetics of the artificial rancidification of peanut oil (PO) when a sample of this oil was isothermally heated at 180°C in an air stream. The formation of radical species due to heating was evaluated using a radical index whose value was determined using a biosensor method based on a superoxide dismutase (SOD), while the increasing toxicity was monitored using a suitable toxicity measuring probe based on the Clark electrode and immobilized yeast cells. An extra virgin olive oil was isothermally rancidified under the same experimental conditions and the corresponding data were used for the purpose of comparison. Both the so-called "model-fitting" and the classical kinetic methods were applied to the isothermal process biosensor data in order to obtain the kinetic constant rate value at 180°C.
authors.affiliation: Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, I-00185 Rome, Italy. mauro.tomassetti@uniroma1.it
authors.forename: M
authors.initials: M
authors.lastname: Tomassetti
authors.forename: S
authors.initials: S
authors.lastname: Vecchio
authors.forename: L
authors.initials: L
authors.lastname: Campanella
authors.forename: R
authors.initials: R
authors.lastname: Dragone
mesh_terms: D015374:Biosensing Techniques / Q000295:instrumentation / Q000379:methods*; D005609:Free Radicals / Q000032:analysis; D006358:Hot Temperature; D007700:Kinetics; D000069463:Olive Oil; D000074241:Peanut Oil; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D005609:Free Radicals; D000069463:Olive Oil; D000074241:Peanut Oil; D010938:Plant Oils